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Foodservice in Motion: From the Food Truck to Brick & Mortar 

 
 
Date:  Tuesday, 07/25/17 09:00 AM - 01:00 PM
 
Description: 

With no end in sight to the food truck phenomenon, many food truck owners are considering whether or not to transition their meals-on-wheels to brick-and-mortar concepts that will allow them to grow their business, expand their operating hours and their menus.

While this is an exciting opportunity it can also be daunting. Executive Chef Walter Abrams of Dabba food truck will share his story from start-to-finish and discuss the challenges and successes in taking the wheels off of the business. Mark Finck will speak to how the FSTC was able to support Chef Walter in helping Dabba achieve the dream and will offer tips and tricks to help make for a smoother transition.

If you are looking to convert your food truck into a brick-and-mortar or maybe the flip side - taking your brick-and-mortar concept on the road, this seminar is for you.


Attendees will learn:

  • What questions to ask when deciding whether or not to transition your food truck to brick-and-mortar.
  • How to utilize the resources that are available to foodservice operators.
  • How to save energy, water and money when converting from a food truck to a brick-and-mortar.
 
 
 
Speakers: Chef Walter Abrams and Mark Finck
 
Chef Walter is the Michelin-rated Executive Chef of Dabba where he created a bold menu of “ethnic confusions” that draw inspiration from the beloved Mexican-Indian restaurant Avatar’s in Marin County. Dabba started serving its organic, locally sourced dishes with a food truck, and now features a brick-and-mortar location in San Francisco.

Chef Walter graduated from the Florida Culinary Institute and his impressive fine dining pedigree includes The French Laundry and Spruce.
 
 
Mark Finck is the Lead Engineer at the PG&E Food Service Technology Center (FSTC) in San Ramon, CA. He is responsible for developing and applying standard test methods for evaluating the energy efficiency and performance of commercial food service equipment at the FSTC. Finck has more than twenty years of experience in commercial cooking equipment product development - including performance, application and efficiencies.
 
 
 
Details: 
Location:

Food Service Technology Center
12949 Alcosta Blvd. STE 101
San Ramon, CA  94583

Website: fishnick.com

 
Event Contact Info:

Kiana Caban
Email: kcaban@fishnick.com
Website: fishnick.com