Welcome to our Kickstarter page for Scratch Food Truck and Scratch Foods of Ventura county!
We have our truck and it's ready to roll. We have our homemade ketchup recipe that has been approved by the state. The next steps to bring Scratch to life is where we need a little help.
Scratch still needs the following items to get started:
For the truck:
-The truck to be painted and the logo put on.
-A panini press
We want the truck to be educational; we will hold monthly farm meals at a different Ventura county farm and we will work hard to keep the cost low so everyone has the opportunity to take part.
We want the truck to be a part of the community; we will hold monthly Grilled cheese and Jazz nights in a different location to support the local musical talent we have in the area.
We want the truck to give support; we will be a part of local farmers markets offering sandwiches, salads, bowls etc. using all ingredients we purchase from that market (unless we make it ourselves). The bread, the cheese, the eggs, the produce and the olive oil.
For the ketchup:
-The fee for the Nutritional value and the UPC code
You may have fallen in love with our house made ketchup from The Sidecar Restaurant and now you will have the opportunity to bring it home with you. But, we are not just going to stop there! Ketchup is only the beginning; we will be pickling, canning, preserving and jamming whatever we can get our hands on from our local farmers.
Risks and challenges
As with any job or project there are always risks and challenges. I believe risks and challenges are what make me a better business person. Some of the risks and challenges that could possibly arise are delays in permitting or city approval. This is mainly due to the fact that our County is newer to the Gourmet Food truck scene. The weather is always a challenge with food trucks but luckily we live in a County that seems to be the perfect temperature year round.
With our ketchup it seems we may come across less risks and challenges. We already have a ketchup that people have loved, we have approval from the State, we have a label ready to be printed as soon as we add the UPC symbol and nutritional info, we also have a good amount of local stores that would like to carry the product. The only challenge I see is getting people to go through enough ketchup to keep the product moving. My solution is continue to offer other options of what the ketchup can be used for; whether it is making a bbq sauce or a easy version of a chicken tikka masala sauce.
I have been in the restaurant industry for the last 20 years and have dealt with many risks and challenges along the way. Some have been as an employee of an establishment or being the owner myself. Having risks and challenges just helps to shape and mold who you are in the food industry and if you are able survive. Twenty years later the risks and challenges have not scared me away.
- (21 days)