Many mobile eateries on Main Campus boast their fare is made fresh daily. Some owners try not to let the extra food go to waste.
Even after the lunch trucks close at the end of the day, the quiet hum of freezers can still be heard.
To avoid waste, most truck owners keep meats and other items frozen over night. Most dishes they serve are made to order, according the owners of TJ’s Corner, Silver Eagle and Chicken Heaven.
At TJ’s Corner, which parks on Montgomery Street between Broad and 13th streets, the most popular meals are made with chicken. Approximately 120 pounds of chicken are ordered each week, all of which is kept frozen and prepared to order.
“It takes a little longer, but it’s safer, and you don’t waste,” owner Kevin Doan said.
Read the rest of the news story, written for The Temple News' special Lunchies edition, here.
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