As a child growing up in Northeast China, I fell in love with China's street food culture. The bustling streets of Harbin were lined with food vendors who were clamoring for attention while grilling meat on skewers and dishing-out hot snacks to passersby. Little did I know at the time that these childhood experiences would inspire a much bigger dream.
At the age of 22 and following a bachelor degree in Engineering, I chose to go off the beaten path and pursue my passion in the culinary arts. I received training at Le Cordon Bleu in France, explored contemporary French and New American cuisines at Michelin-starred restaurants in New York city, and recently relocated to the Boston area to learn the art of Japanese cuisine.
With the childhood memories of street foods still vivid in my mind, I went on a quest to search for those flavors in Boston. While I did not find the street delicacies that I yearned for, I stumbled upon fine ingredients and local produce that were perfectly suited for creating the flavors that I reminisce about.
After a few phone calls with my college buddies, we had an idea: we would transport the bustling street food scene of Asia to the streets of Boston with The Fugu Truck.
Our vision is clear and simple - To bring the best Asian street food to the streets of Boston. Whether you're experiencing the rich culinary traditions of Asia for the first time or reconnecting with your Asian heritage, we aim to deliver an unforgettable taste experience using fresh ingredients and locally-sourced produce.
What we will serve on the truck:
Double-braised Pork Bun Panini
Mung Bean Noodle Salad
Home made Potstickers
Vanilla Creamed Coconut Rice Pudding
Hong Kong Style Milk Tea
Where we will go:
- Neighborhoods in the Boston areas
- Festivals and events
- Private parties - Invite us for your company events, anniversaries, birthdays, etc.
Use of Funds
We believe in the power of a community and wish to invite you to become part of the Fugu Truck's journey. Please check out the list of incentives on the top right and share this with your friends and family. We cannot thank you enough for your kindness and generosity.
What we have done so far:
- Purchased truck and major equipments - November 2012
- Retro-fitted truck - December 2012
- Required necessary licensing and permits - January 2013
What we can accomplish with your help:
- Truck's exterior graphic wrapping
- Purchase locally sourced food supplies
- Use eco-friendly utensils and napkins
- Furnish our prep kitchen with storage units and cooking equipment
Our Commitment to Giving Back
We believe in giving back to our community. An important part of our operating philosophy is to work closely with local businesses. In the future we plan to establish a working relationship with local producers in order to support and source the best ingredients available. In return, our customers will receive hand made street food using the best products.
Thank you for taking the time to listen to our story. With your support, we hope to be up-and-running in your neighborhood soon!
The Fugu Team
Risks and challenges
We are a dedicated team and we believe in making our venture a success. As you can see already, we have taken the first step toward completing this food truck project. However, we are anticipating many unforeseen obstacles to be tackled.
After conducting extensive research based on our financial analysis, some challenges arise with the opening of our business:
Location Changes – Rate of Risk, 20%
The food truck program is relatively young in Boston. While the city is working hard to help food trucks to secure vending locations, there are always potential risk factors such as weather, public events, and street maintenance. We will make sure to notify our customers of any potential changes to our locations ahead of time.
Truck Breakdown – Rate of Risk, 15%
Our truck does have some mileage on it. There could be possible downtimes if there are minor mechanical problems. We will be working with the most efficient mechanics to ensure that we are at the designated spots.
Competition – Rate of Risk, Low
We will anticipate competition. However, we believe that friendly competition is going to elevate the food truck scene. We hope to generate a following with our sense of promoting authentic and healthy food.
- (29 days)