Food truck coming to campus

Malcolm Campbell
News Reporter

A food vendor trucking around Humber College North campus is in the works.

Paul Iskander, Humber’s Director of Campus Services, said “we are working with the school of hospitality, looking into buying a food truck.”

Iskander said they plan to have the truck in place by September 2015, and it will be student-run. He believes the truck will help in recruiting new students by visiting schools and events, and will show culinary students an alternative to restaurant ownership.

A number of factors come into play when a food provider is chosen for the college.

“We take student feedback, staff feedback, surveys, demographics, the value, quality and health, of the products, as well as sustainability,” Iskander said.

If a company is approved, it enters into a commitment with the school, paying a fee for the right to work on campus. The proceeds of this commitment go into scholarships and bursaries for prospective Humber students.

Matt Lindzon and Zach Fiskel, co-owners of Chimney Stax Baking Company, a food truck specializing in rotisserie baked bread launched on Labour Day weekend of 2014, say they still aren’t entirely sure having a truck was the best choice for their business.

But so far the benefits have outweighed any negatives.

“We’ve been behind the idea,” said Lindzon. “It allows us to be in a lot of multiple locations, it allows us to really get our name out there.”

Using a food truck rather than a brick-and-mortar restaurant allows interactions with customers far beyond what could be done in a storefront.

“We’re a product really unknown to people and that education at point of sale is a big part of making daily sales,” Lindzon said.

There are other reasons a food truck may be a better option as opposed to a restaurant.

Paul Pappas owns and runs the Pappas Greek Food Truck, operating since 2013. As an ex-restaurant owner, he believes the greatest benefit of the truck is it doesn’t require the same commitment.

“A restaurant, even though you shut down at last call, and the staff is out of there by four, the restaurant is still there,” Pappas said. “If someone tries to break in and the alarms go off, you’re down there at five in the morning.”

“A restaurant is 24/7 and the best part about food trucks is they aren’t,” he said.