To Food Truck or Not to Food Truck?
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November 13, 2022
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November 20, 2022If you’re a foodie and you know the Malta and Gozo food scene like the back of your hand, you have definitely come across some good food trucks in your days. Some we reminisce on, some we simply can’t get enough of and others that are so new on the block, this might be your introduction to them.
Let’s start off with the basics: running a food truck is no easy task - fact! Be it the logistics issue of where to park and where to set up; deciding if you’re set to be a stationary truck or a travelling truck that takes its cravable dishes to random parts of the island, or maybe it’s a storage question where stocking your fresh produce and goods could become quite the headache. But there’s one thing for certain, that when you find your groove and settle into the roots of your business - running a food truck is as fun as it gets!
The rush of the kitchen is amplified due to the tight and confined space, the heat is intense and the demand is pretty imminent due to the short opening hours that are usually dominated by a hungry lunch crowd who keep coming back for more, week after week. Whether you’re the Chef on duty, taking orders or simply there to help prep - there’s no time to chill until the last orders are called or your stock runs out - whatever comes first.
The One That Got Away: The Grassy Hopper
Rewind back a couple of years where Malta’s healthy dining scene was pretty dim, with not many vegetarian, let alone vegan, options available and hardly any catering for gluten free diets until The Grassy Hopper found its way to the food truck scene. Sadly no longer available for our sustainable and health conscious quick-fix lovers, The Grassy Hopper revolutionised the way we look at fast-food, with naughty favourites like burgers, wraps and noodle dishes that allowed us to meet all our cravings but feel better about ourselves afterwards too. This clean eating concept was close to the first of its kind in Malta and through Yasmin De Giorgio’s efforts, the reaction was quite solid;
“We were one of the only vegetarian cafés on the island back then. In a way we created the market. Being in Gzira was good for us because we got a lot of support from nearby businesses. Our client base was very mixed, we had many people who worked in the area who came regularly but then we also had those who were into vegetarian food and would come specifically to visit us. We also had many tourists seek us out particularly for the type of cuisine we served.”
But how does a food truck come into existence? How does the inspiration start and what gives it the power to become a fully functioning eatery? In Yasmin’s case, it had a whole lot to do with culinary travel, South American cuisines in particular:
“I started The Grassy Hopper after travelling around South America and had so enjoyed stopping in various cafés that put healthy eating in a whole different light. It wasn’t about stopping yourself from eating good food, on the contrary it was about being more adventurous, experimenting with new vegetables, discovering super foods and so on. When I came back to Malta I was dying to have a place where I could enjoy healthy food in a fun way.”
Although fighting to keep something alive is precisely what drives entrepreneurs as individuals, there has to come a time where letting go of a brainchild is the best option and most beneficial solution; “During The Grassy Hopper reign, the local food truck regulations became impossible to keep up with and to keep the truck going. We were being forced to move everyday and since the truck was a trailer and not a vehicle itself, it was very cumbersome and costly. In the end that pushed us to open our first fixed outlet in Valletta and later the second one in Gzira.”
Yasmin’s personal journey with a healthier lifestyle took root through food, with cacao as a particular focus. This highly nutritious raw ingredient became the driving inspiration towards her new venture; Theobroma - a cacao brand that is still alive today through online purchasing or collection from Sanya, a wellness space that promotes healthy eating and healthy living into our everyday lives. Through Sanya, Yasmin is able to serve the public sustainable and conscious practices that improve mindset and mentality on how we live and how we treat our bodies - the legendary Grassy Hopper Burger featuring as a star during organised events on site too.
While classic Grassy Hopper staples are only available from Sanya at this stage, Yasmin’s approach and vision of the food truck initiative is still a positive one; “A food truck is a great way to test your concept. I have utmost respect for people that manage to run a truck long term, as it is pretty hard work. I will never say never to opening another truck in my future, because the DNA of an entrepreneur is always to get inspired by new ideas and who knows what the future will bring.”
The Serious Crowd Favourite: Saigon Asian Kitchen
There are plenty of favourites out there, but Saigon Asian Kitchen is probably one of the favourites around - known for their aromatic flavours, fresh ingredients and exciting menu of travel-inspired Asian dishes. Saigon’s stamp on the food truck scene began in 2019 where the Malta International Airport, Swatar and Ta’ Xbiex workforce were kept fed and content with their weekly lunchtime options. Now permanently fixed in Ta’ Xbiex, Saigon Food Truck is devoted to serving up a culinary storm in the form of their Korean Fried Chicken Bowl, their selection of Banh Mi and of course all their golden fried nibbles and dumplings and gyoza.
“Saigon Asian Kitchen is all about celebrating the flavours and pleasures of the food that opened my eyes and my palate while travelling through Vietnam. Every dish on our menu is a memory and an experience - that’s exactly why I think our loyal customers enjoy a trip to Saigon,” commented Nicky.
Nicky Micallef is the co-founder and co-owner of Saigon Asian Kitchen - a brainchild that he and his partner devoted their time, energy and creativity to after a long and inspiring trip through Asia. Prior to the Saigon food sensation that we know and love, Nicky worked in education where he devoted his time to making sure the students under his care were given the necessary focus and attention. Now, even though he’s well-read with an MA in Philosophy of Ethics under his belt, his passion and drive turned to the F&B industry with the bold and courageous step into the food truck world.
Busy and bustling, Saigon Food Truck is always ready to serve its customers and luckily even travels to hotspot events such as Earth Garden where the hungry campers are always excited for their lunch or dinner time treat, “we like to work with a system that allows customers a reduced waiting time while focusing on the quality of the food and presentation just the same.”
Nicky’s strive and determination can be noted with the serious boom he presented during and after the COVID period that we all know stifled the local food industry. “We knew the truck would not be as busy, so we geared up for deliveries and take outs - devoting all our focus to that model of service. In 2021 we opened Saigon Sliema Kitchen - a fixed restaurant situated in the Malta Union Club.”
While dining-in is a complete possibility, Saigon Sliema Kitchen is also adapted to service deliveries to its best ability, “the change we experienced from truck to restaurant is yet to make a difference in the way we function as a brand - perhaps this is because we do not necessarily promote the dining-in experience as much as we should to book out the dining area.”
If it ain’t broke don’t fix it - Saigon’s choice of a new location, while able to seat a good number of guests, was always intended to serve as a second point of contact to support the Truck. “The identity of Saigon is deeply rooted in the fact that we get all our orders out in a timely and efficient manner - the Truck serves us well and I think that closing it would be a disjustice to the family and community we’ve created with our staff and customer base - Saigon Kitchen is an addition, a new step but not the next step.”
The ideology that a food truck is a stepping stone into the industry might be true to a certain extent, but the reality is that it can very well be a permanent solution to a fruitful business. “We have some exciting ideas launching soon that we feel will cater to the greater population of Malta - Saigon at Home is one of them.”
Saigon at Home is a concept that will allow residents in Malta to order their Saigon favourites ahead of time; creating a take out experience that fits any schedule and weekly plans. They will also be offering this service to the entire geographical span of Malta through Saigon itself.
Nicky closed the conversation by saying, “ultimately, our goal for Saigon and our customers is to deliver an experience and gain a long-lasting relationship that caters to everyone’s needs - a food truck for all those busy bees in the Ta’ Xbiex area, two delivery and pick-up points to meet the demand and a home catering service that will reach the entire population hungry for an authentic Asian meal - it’s a good thing our Vietnamese coffee is so effective, it helps us get a lot done in the day!”
The New Guys on the Block
When we think of pizza we very easily think of that eagerly awaited delivery from our local pizzeria or a sit down meal in the majority of Malta or Gozo’s restaurants. But if you want a good pizza you usually look out for the pizza places focusing on their dough, their choice of quality ingredients and of course the fresh and authentic toppings that take a pizza from good to great.
But what if that pizza was prepped and cooked in a food truck? And what if we said that it hit every mark on the ‘pizza expectations list’? Well, even though they’ve only been open for a handful of weeks, The Pizza Wagon is serving up slices of heaven with their pure Italian wizardry.
You might have heard of Christian Calabro’, Stefano D’Emilio and Chef Jacopo Di Giandomenico aka the masterminds behind The Meatball Guys - but did you know that their magical culinary concepts extend to pizza of the finest quality? The Pizza Wagon is situated along the Sliema promenade where foot traffic and hungry after-work aperitivo-seekers are now easily summoned by the wafting aromas of perfectly cooked pizza dough.
“We invested a lot of time in the dough for The Pizza Wagon; in fact our pizzaiolo, after numerous tests, found the perfect mix to create the perfect texture that we think gives our pizza a special touch,” commented Christian. Selecting quality ingredients to feature as the toppers of your pizza is a relatively easy process, so to the pizza aficionado, it’s clear to say that the beauty of a good pizza is in the dough - The Pizza Wagon dough is fluffy and light, salty and perfectly oiled - and it’s got a unique taste and aroma that is quite hard to place, but it’s excellent.
What makes The Pizza Wagon’s selection a whole lot more interesting is that every pizza, from the classic Margherita to the bold Peanut Butcher can be ordered as a 33cm standard size or a mini 23cm pizza - you can also opt for your selection to be quickly transformed into a calzone.
“We wanted to offer our clients a variety of options. Choices for the smaller appetite, choices for the simple palates and also some for the adventurous eaters - but we also wanted to give the calzone its moment of glory, any pizza can be a calzone, you just need to ask!” explained Christian with a smile on his face. “We are the only pizza truck on the island and thanks to the experience we’ve gained through The Meatball Guys, we’re ready to make The Pizza Wagon a huge success in Malta, but this is all thanks to our investor who pours a great deal of love into our concepts.”
The Meatball Guys featured on Shark Tank, with a keen interest from three of the sharks on the panel - but their alliance with Michael Bonello is what took them to the next level, allowing them the financial stability to start up The Pizza Wagon franchising the all-round experience with their influence overseas.
The switch from fixed location to food truck can be quite challenging, but also eye-opening. “Working in the food truck for the past few weeks has given us the opportunity to craft better skills as a team, it allows us to learn more about the food we are producing and focus on quality!
Every day teaches us something new and luckily from day one, our feedback was good, so it’s encouraging for us to learn how to make our product and ourselves better. Both The Meatball Guys and The Pizza Wagon have allowed us to be creative and adventurous in an innovative way that meets the local market’s needs.”
Click here to see Horeca Issue 9 online
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