Canvas Food Truck Inspired Salmon Burger

This summer, I’ve often found myself researching food trucks and food truck events for blog posts I write as an intern at RoadStoves, a compaCanvasny that helps kick start food truck businesses.  All of the research has led me to follow many food trucks with hopes of seeing that one will be in a location where I can “coincidently” run an errand in the area and “happen upon” a gourmet food truck.  That being said, I’ve tried quite a few trucks that circulate the LA area, which in turn inspired me to recreate a few of my favorites.  This week I recreated a salmon burger that I originally had at Canvas.

Canvas is a health and humane conscious food truck, where they work with local farmers to bring customer’s grass-fed beef and organic prsalmon burger and garlic friesoduce, as well as freshly baked buns and rolls from LA’s own Homeboy Bakery.  What I love about Canvas is that with a diverse menu serving up everything, from mac ‘n’ cheese and Dr. Pepper BBQ to fresh veggie wraps, there is something for everyone! Canvas’s Salmon Burger is 6oz of Alaskan salmon, cooked to medium rare, on a Hawaiian bun with roasted pepper aioli, mixed greens, red onion, and tomato.  My salmon burger was an exact recreation and I even made a roasted red pepper aioli from scratch to maintain that farm-to-table characteristic that Canvas is known for.

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6 tips for a successful food truck campaign

The preliminaries..

Renting a catering truck. Lot’s to figure out. First of all, depending on the city in which you plan to operate your food truck, there’s a myriad of regulations you have to sift through. City, County, State, and Federal regulation all play a part. In this article we’ll examine some key elements.  Additionally, we’ll briefly examine other key considerations such as the truck, commissary, and business plan.

Regulations. It’s a big, bad scary word for some, but it’s a functional reality of operating a food truck. Here are the main keys to remember: Vendor Permit, Health Permit, and DMV. What it boils down to is this, you must have a “vendor permit” to sell food on the streets, your food truck must have a “health permit” because you’re feeding the public, and you’re using a mobile vehicle so you must have all DMV requirements met (car registration, auto insurance, etc.). If you keep those key elements in mind, the “regulations” involved in food truck rentals isn’t so bad.

Commissary. To some this means a “commercial kitchen”, to food truck owners it’s a parking and service facility required for all food truck rentals. RoadStoves ( is widely known as the only gourmet food truck rental company that owns a fleet of catering trucks, plus its own commissary. When pricing out rentals from there or anywhere, be sure to ask whether commissary costs are included in the food truck rental price.

Finally, once you have your food truck, your permits, and your commissary, the last piece is where to sell your food? This is often times the most challenging part of starting a food truck business. The best piece of advice I can give, is don’t go where all the other trucks are going. It sounds counter-intuitive I know, but if you want longevity in this business I suggest you start building your own niche / locations. Don’t try to piggy-back off of, or steal, from others.

Good luck on your maiden voyage. May the food truck God(s) bless you with good food, good fortune, and good fun.