101 Best Food Trucks Feature: KoJa Kitchen

The chefs at the KoJa Kitchen food truck serve unique dishes combining both Japanese and Korean flavors on the streets of San Francisco. The truck made our list of 101 Best Food Trucks in America 2013 at number 54 because of their innovative idea to serve these dishes between two rice patties, a nice break from the standard tortilla or bun we see with most food trucks. Their menu includes Korean barbecue beef, chicken with pineapple, and their signature Kamikaze fries, topped with beef, sautéed onions, kimichi, green onions, and Japanese mayo. We caught up with the owners to talk about the business, the truck, and most importantly, the food.

When did you launch your truck?

What was the inspiration for going into this business?
Inspiration and drive primarily comes from the entrepreneurial opportunity to create a product that customers would enjoy and want to purchase. Through various strategy discussions of potential start-up ideas with the four co-founders, we had identified a market opportunity within the gourmet fast-casual dining industry. We were aware of the mature mobile food markets that existed within Los Angeles and New York City, but the Bay Area had yet to begin. The team was confident that there was an untapped entrepreneurial opportunity within the mobile gourmet catering business. The number of mobile vendors in 2010 was scarce and many were not rated very high by their consumers. The co-founders, immediately became students of the gourmet fast-casual dining industry. The majority of 2011 was spent on reading various articles, learning about our competition, understanding all service/product gaps, and R&D of our Asian fusion concept, which has led us to study TV shows such as The Great Food Truck Race and The Shark Tank. The KoJa Kitchen team has documented, studied, and implemented many of the key elements from these "reality" shows. Another useful TV series was called America’s Next Great Restaurant on NBC. Many months and countless nights/weekends were spent on research. This was critical in order to clearly understand product/market fit. The team experimented with a variety of Asian fusion cuisines, but ultimately decided to combine Korean and Japanese under one brand due to the market gap for this type of cuisine in a mobile environment. Ultimately, our focus is to make a lasting mark within the gourmet fast-casual dining industry.

What's the story behind the origin of your truck's name?
Due to the fusion of our cuisine, we felt the name KoJa appropriately signified the union between KO-rean and JA-panese.

How did you come up with your truck's design? Is there a designer you'd like to give a shout-out to?
The design/logo concept was an intense collaborative effort between all co-founders and a very talented graphic design artist (@creativicadsign).

What's your signature dish? Is it also your most popular dish?
All of our dishes are signature dishes, but our Kamikaze Fries have been a heavily demanded item.

What's the most challenging thing about running your food truck?
Everything. Nothing is easy or moderately difficult in the mobile fast-casual dining industry. All aspects are huge challenges and require gladiator skills.

If you haven't already, would you ever go brick-and-mortar? And if you have, is there anything you feel gets lost in the transition?
Our team is driving growth through a variety of potential distribution channels in conjunction with our mobile restaurant. Brick-and-mortar is definitely in the pipeline.

What one piece of advice would you give someone looking to get into the food truck business?
Understand product/market fit and the concept of disruptive innovation.

Any new upcoming dishes planned that you can tell us about?
Unfortunately, that is top secret.

Any new plans on the horizon you can share?
That is also top secret.

Food Trucks 101: How to Start a Mobile Food Business

Today, a new generation of street-food lovers is lining up at food trucks and food carts like never before. Little do they know that neither food trucks nor food carts are new to the streets of American cities. Like so many other popular trends, they are the latest version of a long-standing part of American and world culture. Yet the street-food industry has never enjoyed so much publicity or notoriety.

According to Los Angeles-based industry-research firm IBISWorld, the street-food business -- including mobile food trucks and nonmechanized carts -- is a $1 billion industry that has seen an 8.4 percent growth rate from 2007 to 2012. It's very entrepreneurial: 78 percent of operators have four or fewer employees. The true number of these businesses is difficult to count, since the mobile food industry is comprised of food trucks, food carts and kiosks, which have appeared in malls as well as at train and bus stations, airports, stadiums, conference centers, resorts, and other locations in recent years.

Food-industry observers claim that the food-truck business is increasing largely in response to the slow-growing economy. People are seeking inexpensive breakfasts and lunches. Also, employees today are often pressed for time, with more work and shorter lunch hours. These factors make the mobile-food concept more appealing than ever.

From an entrepreneurial standpoint, kiosks, carts, trailers, and food trucks have a lower overhead than restaurants and can be moved if one location does not generate enough business. Rather than having to determine where to open a restaurant and worry about the old real-estate adage "location, location, location," the owner can actually drive to a new location, location, location if business is poor.For customers, you add the convenience of having food favorites right outside a particular location -- or inside with a kiosk -- and meet several needs by serving mobile food. First, you offer food that is cost friendly because you need not pay wait staff or bussers. You also offer the convenience of quick service. In many cases you provide food choices that can save those on a busy schedule from the need to sit down. Typically customers can eat street foods while en route to their next destination. Finally, mobile food is often fun to eat and (if it's good) great to talk about.


Luke's Lobster brings fresh seafood rolls to the streets of New York and New Jersey. The prices are a few dollars off the bricks-and-mortar menu, plus there's the convenience and serendipity of a truck that (hopefully) passes through your neighborhood every once in a while. Although the lobster rolls are most famous, the crab and shrimp rolls are less expensive and equally tasty. Follow Luke's Lobster on Twitter to find the daily locations of the two trucks.

Top 10 Food Truck Recipe Ideas

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The food truck industry has had tremendous growth over the last few years. With so many great choices and locations, entrepreneurs are finding that the food truck industry is a cool, fun way to make a good living.

Scroll to the bottom to vote for your favorite food truck recipe ideas.

Hope you enjoy. Be sure to tell us what your favorite recipe is in the comment section so others can see what you’re cooking up!

1. Old Faithful BBQ Ribs

Ribs have been on the food truck scene long before the trucks were even there. Ribs can be done in many styles: Carolina, Texas and honey BBQ are just a few you can choose from. Be sure to spice up your varieties so your customer base will never want anything else.

2. Handcrafted Hand Pies

Haven’t heard of a hand pie? It’s okay, most people haven’t until they visit a food truck. Hand pies, also commonly called empanadas, can be found in food trucks around the country. You can make yours with meat, cheese or even pie filling for that special treat.

3. Perfect Paninis

If you’ve been living under a rock, you might be questioning what a Panini is exactly. It is essentially a sandwich that is squashed down and grilled to perfection. You can think of it as a beyond-glorified grilled cheese with all of the fillings that you want. Offering customers peach and ham or feta and turkey will skyrocket you right to the top with all of the foodies flocking to your truck.

4. Personal Pizzas

A pizza on a food truck, you say? It might be a little hard to grab an extra large double meat, but personal pizzas are the perfect option for people who need to just pop over to the truck for lunch. By including a large variety of toppings, your customers will never get bored with the options you have.

5. Gourmet Burgers

Bacon cheddar, anyone? Consider this old classic when you are coming up with the design for your food truck. Burgers are back and in a big way. Make sure you include all of the toppings: relish, mayo, and mustard are what really make the burger something a cut above the rest.

6. Breakfast Doughnuts

Donuts may not be the easiest thing to make on a food truck, but consider giving it a shot. You will be able to give your customers breakfast right out of the truck. There aren’t too many food trucks that serve breakfast, so consider the large customer base you can get from starting up a food truck that serves donuts and coffee only.

7. Hot Dogs For Hot Days

Okay, it doesn’t really need to be a hot day to have a hot dog, but any day is hot in a food truck. What will set you apart from the traditional hot dog stands and other food trucks is making your gourmet. Hot dog toppings like relish and mustard will get you by but consider chilies, Gouda cheese, and even some bacon to make your hot dogs really stand out.

8. More Than A Taco Stand

Taco stands are all over the place, but that doesn’t mean you have to be their competitor. Try coming up with a fun alternative to the traditional tacos that people are so used to seeing on the food trucks and stands all around the city. Breakfast tacos, Italian tacos, and sweet tacos are just a few options that will be sure to draw people into your truck.

9. Seafood Smash

In your seafood truck, you can offer your customers everything from lobster rolls to crab cakes and all of the seafood salad sandwiches their hearts desire. The best thing about seafood is that it is so versatile. You can cater to people who want a quick sandwich while you are also catering to the foodies who may be looking for the perfect crab cake this side of the Old Bay.

10. Comfort Food In A Truck

Macaroni and cheese, mashed potatoes, fried chicken: if your mouth isn’t watering at the mention of these foods, you may not have had your first run-in with comfort food. These are the food that people flock to in the cold months when they’ve been broken up with or when they are having the worst day at the office. While these foods may sound like the common option at a certain fast food chain, customers will be pleased that they don’t have to hit the drive-thru on lunch break.

All these recipes are tasty treats. We hope you enjoyed our top 10 food truck recipes. Which one is your favorite?

Interested in starting a food truck? To find out more about the food truck industry and the increasing number of people getting into it, you can check out how to start a food truck business.

Chocolate Cake 101

What makes a great chocolate cake recipe? Start with good ingredients (yes, that means a lot of chocolate), add the right equipment, and understand core techniques.

Cake Disasters

Here are four ways that a good cake can turn bad—and how to prevent them.


It might be tempting to start frosting soon after the cake has come out of the oven. But even a slightly warm cake can cause the frosting to melt and slide off. It pays to wait until the cake is completely cooled.


Most frostings can be made ahead and refrigerated until they are ready to use. But if they're not left to soften at room temperature, the frosting will be stiff and difficult to spread, and their application may gouge a chunk out of a tender cake.


Cake layers can dome in the oven, making them hard to stack. If you don't trim the dome, you'll need extra frosting to fill the space between the layers- meaning you won't have enough for the top and sides. Even if you make extra frosting, the finished cake will be overly rich.


Even a beautifully frosted cake can turn ugly after the first slice. That's because the slicing knife drags frosting and crumbs as it cuts. For a prettier presentation, clean the knife after each cut by dipping it into hot water, then drying it off between slices.

Testing Doneness

Here's an easy way to determine if your chocolate cake has reached the desired doneness.

It's an old kitchen maxim: Don't remove a cake from the oven until a toothpick inserted in the center comes out with no crumbs attached. Many of us in the test kitchen have followed this directive for years, but recently we've discovered that finding a few crumbs sticking to the toothpick (not raw batter, mind you) isn't such a bad thing. In fact, a few crumbs can be the sign of a moist and tender cake. That's because residual heat continues to bake the cake once it is removed from the oven. If you wait until a toothpick comes out perfectly clean, the cake may be dry and crumbly by the time it cools.

Our "few crumbs attached" maxim is especially apt when baking low-fat cakes such as our Reduced-Fat Chocolate Sheet Cake. Without a healthy dose of fat to keep it moist, this cake will become chokingly dry if overbaked. In general, we think it's best to check all cakes a few minutes before the earliest baking time recommended in the recipe. You can always test the cake again if it's not done, but once a cake is overbaked there's no going back.

To determine whether a cake is done, insert a toothpick into the center and look for just a few moist crumbs to adhere. Raw batter means the cake needs more time. If the toothpick is completely clean, the cake may have overbaked.

To determine whether a cake is done, insert a toothpick into the center and look for just a few moist crumbs to adhere.

10 of Joburg’s top food trucks

Remember when the closest thing you could get to street food was a dried out boerewors roll with a blob of yellow mustard? Kudos to the food trucks that brought about the revolution &ndash here they are.

Tutto Food Co

You probably know them for their paella: after all, their giant pans of rice, studded with all kinds of goodies from mussels to wild mushrooms, are pretty hard to miss. Lucky for us, these food truck pioneers have also branched out to toasted sandwiches (with a twist, of course &ndash no tired old cheese and tomato here).

The Bacon Beatuty: Maple Candied Bacon with Brie

A photo posted by Tutto Food Co. (@tuttofoodco) on Jan 13, 2017 at 3:46am PST

Balkan Burger

One of the very first food trucks to hit the scene, Balkan Burger has developed its own very loyal following and become something of a standard at the city&rsquos events. It seems everyone&rsquos keen for a little taste of the Mediterranean, especially when that taste comes in the form of a patty wrapped up inside a special roll to soak up all the juices, topped with tomato, cabbage, green salad and onion. If you&rsquore wondering how that&rsquos different from any other burger, give it taste &ndash you&rsquoll be instantly smitten.

Remember that TV ad, where Vuyo makes boerie rolls so good he retires with his own yacht? This food truck set out to prove that, sometimes, life imitates art. Vuyo&rsquos pays homage to authentic local food, loved by the people of South Africa. Forget all about rainbow-coloured rolls and freekeh and remember how good potjie, chicken wings and boerie rolls actually taste.

VW stands for Vuyos Wors!

A photo posted by Vuyo (@realvuyo) on Sep 1, 2016 at 3:39am PDT

The Filthy Moustache

If burgers and hot dogs are your thing, best you track these guys down. They&rsquove transformed US street food into a South African art, armed with nothing more than juicy patties, some jalapenos, caramelised onions and a whole lot of melted cheese.

Judging from the sudden proliferation of Mexican restaurants in Joburg suburbs, we&rsquove developed an insatiable appetite for jalapeno poppers and tacos. So it&rsquos a good thing this food truck has come along for the ride, bringing a little bit of chilli and lime on the run. They also serve up some classic-style burgers. Find them on Facebook.

Maison Belge

Think of this food truck as a tiny slice of Belgium. Why travel there when you can get all the delicious goodies the country has to offer right here, from frites to waffles, chocolate and beer.

The Brohemian

Pizza on the run? Yes, please! This innovative food truck prides itself on offering authentic wood-fired pizzas. Another plus: ingredients are free range and organic where possible. Try their traditional pizzas from out timeless tastes like margarita, regina and tropica. Find them on Facebook.

Zombie Chefs

These guys have a decidedly more serious spin on street food. Take their chips, for instance: no ordinary slap chips, these. Choose between fries cooked in duck or pork belly fat to accompany your lamb burger.

Chilli Chef

Yes, there is chilli involved (obviously), sometimes in the form of a tasty bunny chow, sometimes spicing up a chicken tikka &ndash but the Chilli Chef also brings you hearty lamb stews and burgers.

#chillichef #bookus for your #christmasparty [email protected]

A photo posted by ChilliChef (@chillichef_gourmet_food_truck) on Sep 17, 2016 at 2:06am PDT

Culture Kitchen

Bet you never thought you could have a tasting menu coming out of a food truck? Culture Kitchen shows that there&rsquos really no end to the food fun you can have with a food truck, offering everything from Eggs Benedict to trendy pulled pork buns.

N.J.'s best food trucks: Our 40 favorite mobile restaurants

If you think food trucks are the "roach coaches'' of yore, with sketchy sanitary conditions and substandard food, youɽ better have another think. Food trucks in New Jersey offer a head-spinning array of fine fare, from tacos, pizza and barbecue to Thai, Puerto Rican, Chinese, Korean and other cuisines. If you can get it in a restaurant, chances are you can get it on a food truck.

There are 300-plus food trucks operating in New Jersey. And dozens — make that scores — of towns hosting food truck fests during the summer and fall.

I was familiar with many food trucks coming into this assignment — I've been a judge at food truck events at Monmouth Park the past six years, and have visited/sampled about 150 food trucks of the 300-plus in operation.

Now, though, it's time to pick the best trucks. It wasn't easy. I like them all! Or almost all, anyway. What's your favorite NJ food truck? Let us know in the comments section.

The trucks are not ranked, and hot dog trucks were not considered in this listing. Also, food trucks that do private functions only were not considered. All the trucks listed here have some presence in New Jersey. Some have fixed locations others bop from festival to festival. For locations and hours, check their Facebook pages and Twitter feeds. Apart from festivals, a good place to sample a variety of trucks in one location is Hoboken's Pier 13.

Food truck supplies 101: a handy checklist

A handy list of all the cooking, consumables, plating, cleaning, and safety supplies you should have on your food truck before you get started.

Photo courtesy of iStock.

Launching a food truck is a hectic experience, and in all the chaos and preparation, it's easy to overlook some essential items. So, we've compiled a list of all the important cooking, consumables, plating, cleaning and safety supplies you should have on your food truck before you get started.

Before you start serving customers, you'll need cooking tools. The tools and utensils will depend mostly on your truck and what kind of food you offer, but there are some that are absolutely essential on any food truck:

  • Aluminum foil. Foil is perfect for wrapping food for later, and you can also use it to cover food in the oven.
  • Cling wrap. Keep your food fresh and protected from contaminants by wrapping it in cling wrap.
  • Plastic bags. Use plastic bags to keep your food fresh or save leftovers.
  • Disposable gloves. Disposable gloves are essential to have in the kitchen for food safety. You can also get latex-free varieties for employees with latex allergies.
  • Containers. Containers are better than plastic bags for storing hot and saucy foods. Plus, you can microwave some food in containers to reheat it. Most plastic containers are also reusable.

Along with cooking supplies and dishes, there are some consumables and food products that most food trucks will need that you can stock up on.

For most food trucks, condiments are necessary, although you can choose either portion packs or bottles for self-service. Self-service bottles are a great way to save money, but portion packs are convenient, as you can just throw a few packs in your customer's take out bag.

Make sure your food truck is outfitted with all the herbs and spices you need, regardless of how often you use them.

Cooking oil spray is essential for cooking on griddles, ranges and woks as it prevents your food from sticking and burning.

To-go containers are another essential.

Dishes and utensils

There are several options for serving your food to your customers. Some food trucks use paper plates and bowls, others use trays, and some prefer take-out containers. In addition to dishes, you'll need to be stocked with utensils and other disposables.

Here's a list of serving supplies you need: Something to serve on, whether that be plates, bowls, trays, take-out containers, etc. disposable flatware napkins to-go containers bags cups and lids straws portion cups and lids caddies to organize your straws and napkins .

Cleaning supplies

Cleaning supplies are some of the most important things to have in your food truck, as they ensure no one gets sick at your truck. Additionally, you'll need to maintain cleanliness in your food truck to pass regular health inspections.

Here's a list of cleaning supplies you'll need in your food truck: trash cans and bags dish towels or rags sponges and scrubbers foodservice chemicals (including chemicals for specific equipment, like grill cleaner, ice machine cleaner, degreasers, descalers, etc.) paper towels hand soap sanitizing chemicals dish cleaning chemicals wet area floor mats broom and dustpan mop and mop bucket heavy duty gloves for washing dishes tape or labels to keep organized (necessary for health inspections).

Cleaning supplies are a part of safety.

Safety supplies

Other than foodborne illnesses, the biggest dangers in food trucks are fire and accidents. Here are a few things you should have in your food truck to prevent any major accidents or injuries:

  • Fire extinguishers. Make sure that you get your fire extinguisher serviced regularly. In addition to its importance for safety, it's also necessary for passing health inspections.
  • Sprinkler or fire suppression system. In case of wide spread fires, a single fire extinguisher may not be enough. Fire suppression systems can prevent catastrophic accidents.
  • First aid kits. Accidents around bound to happen when working in a kitchen, so make sure you're prepared with the proper equipment when they do.

When launching a food truck, there are so many things to consider, so it's easy to forget some things. With this list, you can spend less time worrying that you forgot something important, and spend more time on menu planning and designing your kitchen space.

Richard Traylor

Richard Traylor graduated from Temple University in the winter of 2014 with a degree in Strategic Communications. After graduating, he taught English in South Korea for two years, during which he was fortunate enough to travel and see the world. In October 2016, he returned home and started to work in SEO Content at Webstaurant Store. This blog previously ran on Webstaurant Store.

The best St. Louis food trucks: Schedules, menus, and more

For those looking to grab a quick bite, here’s all you need to know about meals and wheels.

Once a month from May through October, more than 20 trucks assemble in Tower Grove Park for Food Truck Friday.

The food-truck presence in St. Louis has blown up like metal in a microwave. (There’s even a guild now: the St. Louis Food Truck Association.) The curious use Facebook and Twitter to track down everything from pizza to falafel to arancini. For those looking to grab a quick bite, here’s all you need to know about meals and wheels.

Note: For street food served from brick-and-mortar locations, see "Where to find the best street food in St. Louis."


Lunch in the City

1. Citygarden (801 Market) 2. Wells Fargo Advisors (Beaumont and Pine) 3. Washington University Medical Campus (Taylor and Scott) 4. Nestlé Purina (Chouteau at South Ninth) 5. Cortex Commons (4270 Duncan)

Lunch Beyond the City

6. Corporate Hill (Manchester and I-270) 7. Knights of Columbus (50 Rue St. Francois) 8. Ascension Health (11775 Borman) 9. Spectrum (14000 Riverport)10. Enterprise Fleet Management (9315 Olive) 11. U.S. Bank Center (9321 Olive) 12. Enterprise Lakeside (2281 Ball) 13. Center for Advanced Medicine–South County (5201 Midamerica Place) 14. Scott Air Force Base (St. Clair County) 15. Quest Diagnostics (11636 Administration)

Once a month from May through October, more than 20 trucks assemble in Tower Grove Park for Food Truck Friday. On select spring and summer evenings, St. Louis County hosts the Parks Food Truck Fest in several area parks from 5–8 p.m. And on select summer Friday evenings, a Food Truck Fest accompanies the Art Hill Film Series.

The Great Food Truck Race review: Was Las Vegas lucky, again?

With California in the rearview, The Great Food Truck Race headed to Las Vegas. Although Sin City might be a culinary mecca, these food trucks needed to stand out in a crowd. Did luck finally run out for one food truck?

Throughout this The Great Food Truck Race season, the challenges have been the game changer. Bachelor Kitchen has found a way to save themselves time and again. Sometimes playing the game is just as important as amazing food.

For the first challenge, the food trucks had to create an elevated in-suite dining experience. With a spin of the roulette wheel, the food trucks learned their proteins. Some proteins were over the top and one wasn&rsquot as exciting.

Overall, the food trucks created tasty in-suite dining dishes. With just 20 minutes, they performed well. Still, the dishes might not have been typical Las Vegas food experience. Sorry Super Sope, but a chicken enchilada needs some pizzazz for Las Vegas. Sure, a tasty enchilada might be a late night craving, but this chicken breast could have been given a boost.

Even Bachelor Kitchen had another good showing. Although they didn&rsquot want the blue crab, they made a good crab cake. Has anyone really used cream cheese in a crab cake? Apparently, it is a decent idea, or so it seemed during judging.

Super Sope, Bachelor Kitchen, Lunch Ladies, and Mystikka Masala team members , as seen on The Great Food Truck Race, Season 12.

While many of the dishes were good, only one dish got the Tyler Florence and the chef from the Venetian Hotel to say yum. The Lunch Ladies with their Thai salmon lettuce cups were the winner. Although the judges would have preferred a make your own lettuce cup, they ranked this dish a nine out of ten.

After the in suite dining challenge, the food trucks head off to tell. Overall, the teams had highs and lows during the first day of selling. Crowds were smaller and it was hard to entice people to try their food.

Given that Las Vegas is a culinary mecca, it is hard for these food trucks to stand out. With the strip having celebrity chef driven and well known restaurants at every corner, it is hard for an unknown food truck to compete. Luckily, day two came with a special parking spot and a more captive audience.

Additionally, there is always another challenge on The Great Food Truck Race. On day two, Tyler gave the teams a selling challenge. The food trucks had to create a special that used an expensive dark chocolate. Also, all the specials had to be priced at just $5.

This challenge was not just selling. The food trucks needed to choose the right dish. Lunch Ladies understood that many people love donut holes. This choice proved that they are being a smart food truck business.

Previously, Bachelor Kitchen excelled in these selling challenges. Unfortunately, their chocolate frappe might not have been the best choice. While it was refreshing, the flavor combination seemed off.

The teams are heading to Sin City! Who are you betting on this week?? An ALL-NEW episode of #GreatFoodTruckRace starts NOW! pic.twitter.com/aWx2OwgGJX

&mdash Food Network (@FoodNetwork) April 10, 2020

Tyler reveals the winning chocolate special and Lunch Ladies make a clean sweep of the Las Vegas challenges. It seems that donuts beat a frappe. Those wins and some great selling earned them the Las Vegas win. Luck was definitely a lady in Las Vegas.

Following behind the Lunch Ladies, Mystikka Masala earned second place. Sometimes it is ok to be in second place. Even though it wasn&rsquot a huge week for Mystikka Masala, they secured a spot in the next city.

Throughout The Great Food Truck Race, Bachelor Kitchen just seemed to have luck on their side. From episode to episode, those guys just seem to squeak out another week in the competition. Did luck finally run out for Bachelor Kitchen?

Both Super Sope and Bachelor Kitchen struggled. Their sales were not the best. Even though Bachelor Kitchen presented a simplified menu, it wasn’t enough to help them pull ahead. In the end, Super Sope sneaked out the win in Las Vegas and Bachelor Kitchen was sent home.

Even though the Bachelor Kitchen had struggles, there is something commendable about their experience. Previous food truck teams that were down a member never survived. Bachelor Kitchen did well being down a teammate. They made smart decisions that kept them in the game. Additionally, this bachelor food might have found some new fans.

Back when he was filming #GreatFoodTruckRace, @TylerFlorence got a taste of some of the best Thai food in Las Vegas! This is #TheExtraMile. Don't miss an all-new #GreatFoodTruckRace Thursday at 9|8c. pic.twitter.com/6UMpdA8pTk

&mdash Food Network (@FoodNetwork) April 10, 2020

While Bachelor Kitchen turned in their keys, their success in The Great Food Truck Race shows that this Food Network program is a competition. This food truck knew how to play the game. Sometimes the best game player can beat the best cook.

With only three food trucks left, it seems like Lunch Ladies have a huge advantage. They know their food, they prep fast and they can sell. Overall, they seem to have all the tools to be successful.

Still, it is any food truck’s competition to win. An upset can happen. Just look at how far Bachelor Kitchen went in this season.

Who do you think will win The Great Food Truck Race? Could an underdog take the title?

Watch the video: Food Truck NZ Courtney place Wellington

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