Part 1: Preliminary exploration (1 paragraph minimum)
Clearly state why you chose this style of street food. By now, you have ample experience on types and styles of street food.
How did you find this location? That is, web search, referral, previous experience etc.
What role does the knowledge you gained in this course helped you decide on this location/business. Explain briefly.
Part 2: Field Notes (1 paragraph minimum)
Make observations about your entire experience. What, if anything, is interesting and different to you? (Location, type of food truck vendor, trailer, the aroma of foods, texture service protocol, communication, etc.)
Photographs— Take relevant photos of your ethnic food experience (food type, the decor of the truck or vendor, etc.) Describe your experience briefly by focusing on any of the aspects such as food type, decor, ambiance etc. There is no specific number of photos but 2 to 3 would be optimal.
Note: Make sure you snap a photo of your receipt.
Part 3: Interview with Chef/Owner/Operator (2 paragraphs minimum)
Potential Questions to ask
The questions can be for the owner, chef/cook, or the street food operation operator. Ideally, you would want to speak to the creator of the street food concept. Of course, if the business is too busy when you visit, follow up with a phone call, a second visit, or an email. Two to three general questions should suffice. For example, you may want to ask,
“How are your recipes connected to authentic Portuguese cuisine or any other cuisine”?
What inspired you to create and serve this ethnic menu in the United States”?
Do you have any prior experience in food service or cooking? If you do, how does it help you succeed in street food business?
Part 4. Summary of your observations (3 paragraphs minimum)
What are your thoughts and observations on your overall learning experience?
Describe any aspect that you surprised you.
Would you eat at this business again….If yes, why? If no, why not? How about trying other similar places?
And finally, if you were to be a street food business consultant, what would you recommend (post-observation) such as decor, location, menu, tables, umbrellas, music, and anything else you might think would benefit the street food vendor, if any?
