Mobi Munch
Before Mobi Munch grew to be the sweetheart of the gourmet food truck movement, it started as a simple idea: create a food truck platform with high culinary standards that can also be highly profitable and easily scalable to fit a wide range of clients.
CHALLENGE
Knowing that much of the learning curve of getting into the gourmet food truck market involves the actual mechanics of operating a mobile space, Mobi Munch aimed to design an easy platform for entrepreneurs to plug-and-play their restaurant concepts into a truck environment. From the very beginning, Mobi Munch partnered with The Culinary Edge in order to bring its operational and culinary knowledge into this venture.
SOLUTION
The Culinary Edge worked closely with Mobi Munch, to design and build out a prototype truck which resulted in the birth of the Chairman Bao bun truck. In addition to the culinary development, The Culinary Edge led the operations development, and worked with truck manufacturers to optimize the truck’s kitchen layout as well as worked with the truck’s staff to launch and manage quality and costs after opening.
RESULTS
Today, Chairman Bao is one of the most recognizable gourmet food trucks in San Francisco, with its winning mix of quality food, streamlined operations and marketing finesse. To this day, the truck continues to gain momentum, attracting both industry and media attention, and making as much as $1,000 per hour during peak sales.
PRESS
National Restaurant News: Mobi Munch featured at the 2010 NRA show