It's a Food Truck Revolution

What does one do when they have an eclectic taste and want a variety of food options at their backyard bash? Catering can be sometimes limiting, unless you choose a simpler, more unique option: Food trucks.

No, not the tiny metal carts selling nuts and hot dogs on the corners in Manhattan. These trucks have made it their life mission to create a business that offers great food, drink, and hospitality — all on four wheels.

While they’ve been around for years, the idea of having food trucks became more common during and post the COVID-19 pandemic. With more opportunities for events to be held outside, businesses took advantage of the chance to create a business plan that allows patrons to hire them without heading to a restaurant or catering hall.

Some local favorites, however, like The Plaza Café in Southampton, were ahead of the game.

Catering Backyards Since 2019

Owner and head chef Doug Gulija said that he believes he was one of the first trucks in the area — especially of his size — and opened the vehicle in spring 2019, right before COVID broke out.

Based with similar recipes coming out of his kitchen at 61 Hill Street, he said that he and his team have had great success catering parties on location at someone’s home.

“It’s all we do,” he said. “In Southampton, people love the fact that you can do a catered event in the person’s home.”

Gulija said that his truck is special (and appealing) to clients because he has a full functioning kitchen on the van.

“It’s the same kitchen in the food truck as it is in the restaurant location,” he added. “That was my goal.”

While also using the truck as his mobile lunch spot (it doesn’t go far, it’s in the back of the restaurant) for clients to grab a quick bite to eat, his weekends are busy with different types of events. The lunch menu at The Plaza Café’s truck ties into the origin of the original restaurant — seafood. Known for their tuna poke nachos, grilled mahi-mahi seafood taco, lobster rolls and rock shrimp tempura with Asian slaw, these items are available, but not always requested when the vehicle is on another person’s property.

“For parties, there is no menu,” he said. “You tell me what you want, and because I have that big kitchen on board, I can do whatever you want.”

He’s had requests for wild king salmon, surf and turf, and even fried chicken. But at the end of the day, it’s a curated menu.

Since opening in 2019, he said he’s hosted one to two parties every weekend during peak season and the need for services like his are so large that he often stays in the Southampton area.

Pricing for a catered Plaza food truck event varies, and he typically asks for a group of more than 40 people. Gulija said that it’s usually never under $1,500 for a party, but it’s also based on the menu cost, so it really is a tailored, customizable experience.

“We’re not your typical food truck,” he said. “Because everything is made from scratch, you won’t find a truck that has everything we do. We have the opportunity to do a variety of different things — from fine dining to casual and everything in between.”

But What About Dessert?

Owner of Sag Harbor’s Buddha Berry, Natalie Jones said that her vehicle is made for mostly private parties. However, she has seen an increase in community events, as well.

Last summer, Jones said that they were 100 percent booked every weekend, starting on Memorial Day weekend and keeping it open until almost Thanksgiving.

“We were pretty much sold out on Friday, Saturday and Sunday nights,” she said.

The Buddha Berry truck comes from the original storefront located at 125 Main Street, which is known for its frozen yogurt and waffles with healthy, antioxidant packed superfood toppings.

“What’s unique about our truck that makes us different from other dessert places is we have a self-serve frozen yogurt and self-serve toppings directly on the truck our customers can use,” she said.

Jones added that they offer nine different handles of froyo and a range of toppings like toasted quinoa, coconut flakes and, of course, sprinkles.

Since the truck will have multiple events in one given day, the Buddha Berry team will switch out flavors for each party, which include the typical, common flavors like vanilla and chocolate, as well as a vegan option (sorbet).

The most common flavor people ask for? The triple cookie mashup, which is a mix of chocolate cookies and Buddha’s best berry — the gluten free, dairy free option.

Jones said that the standard pricing to rent the truck (filled with all its yogurt-y goodness) starts at $1,000 for up to 30 guests. The price goes up from there depending on the number of guests, plus there is different pricing for different packages. It also varies on travel. She added that last season they traveled from Montauk to Quogue, went to Shelter Island once, and have had some requests to head to the North Fork.

“We’re open to new places,” she said.

Catering everything from birthday parties and weddings to graduations and just typical summer gatherings, Jones said that frozen yogurt really is for everyone.

“It’s really fun to see that more of our events were for adults rather than children,” she said. “What’s also fun is when the customers see the truck pull up, whether it’s kids or adults, and they’re amazed they can create their own dessert themselves. It’s a unique concept.”

Bottoms up on the Bar Van

The Cocktails & Dreams Mobile Bar is a Hamptons-based vehicle that turns into three different bars.

Co-owner Velina Gerova said 2024 is the second year in business for Cocktail & Dreams — a vintage French truck imported from the United Kingdom. Its first year on the road, the bar hosted more than 40 private events, and it looks like it’s going to keep that stride up.

Gerova said the business has been a passion project for years, which finally came to fruition in 2022. She and her partner, who has 15 years of catering experience, put themselves on a special list to be notified when a 1970s Citroën van would become available. The rare vehicle is tiny, at only about 14-feet-long, 6-feet-wide and 9-feet-tall, but its unique build makes it the best addition to a backyard bash for adult beverages or mocktails.

“We had been imagining this for years,” Gerova said.

In August 2022, the partners got the call that a van had become available from the waiting list they were on for years, and was on its way to Baltimore. The duo then restored the van, painting it and building a full bar in the back, all by themselves.

“I believe we are the only drivable bar on Long Island or Citroën bar in New York,” Gerova said. “They are super rare vehicles, and we liked the way it looked.”

Formerly a truck that was used in France for farming to transport potatoes and meat, this particular van is now being used to bring fun to backyard parties.

Featuring three different types of bars that can be utilized, pricing varies on what the customer is looking for. While the actual Citroën has the most aesthetic, Gerova said it is typically used for larger events. Cocktails & Dreams also has an “Itty Bitty Bar” and “The Dreamer,” which is a medium-sized bar that can be set up by the staff.

“Each bar has different prices, but includes the rental, staff and the bar, itself,” she said. “Cocktails, beer and wine, parties with only mocktails — we’re very passionate about that.”

So, it’s not just for grown-ups. The mocktail menu is perfect for high school graduations.

Gerova said the way it works is the customer picks a package, picks a bar, and then pays per person. It includes everything one would need for a party.

“We can accommodate different budgets that different people have,” she said, noting that a bigger event can cost about $2,500. Last year, she added, they hosted a 250-person party on the beach.

Gerova added that what also is unique (minus the vintage van) is that they take pride in preparing everything themselves — that includes homemade syrup.

“It’s farm to glass,” she said. “We buy products from local farms like watermelon and strawberries to create syrups with those juices.”

Typically, people book for specialty cocktails and the premium full-bar package, which features a large variety of mixers, fresh juices (made from those local farmstands).

Gerova said she worked in the corporate world her entire life and she ended up not being happy anymore.

“The whole point of leaving that business was to be in a happier environment and to serve people and bring joy,” she said. “Every time we go to an event, people smile. It brings so many positive vibes and laughs.”

Since the van is an older vehicle, Gerova said it is a little slow on the highway, but that hasn’t stopped her from bringing it to events as far out as Manhattan — it just has to be towed. Some of the most common parties are birthdays, Fourth of July events, summer bashes, Memorial Day weekend parties — and most of September is designated to weddings or rehearsal dinners.

“The bar is a cool focal point of an event,” she said. “If you want something different than an ordinary catered event, it’ll surprise people.”