Reflection Journal: Multicultural Food Unit by Reagan McIntyre

Cultural Exploration

26rmcintyre2 — 2024-12-20 14:41:37 UTC

I chose France for my food truck concept--I learned that food trucks are not easily found on the streets. People in France eat 3 meals a day each one being 3 courses. Most of French meals are served with cheese and bread. This made it easy to create a menu--offering all of these things to go!

I created a food truck that serves sandwiches as the main course, fries as a side or appetizer, and homemade gelato for dessert. My price range was both affordable and fair to the cost for fresh ingredients.

Menu Development

26rmcintyre2 — 2024-12-20 15:43:09 UTC

When designing my menu I wanted to make sure that I used common French ingredients such as bread and dairy products. All foods are seasoned in a way familiar to French families. I balanced all of this with nutrition by providing vegetables fresh from a local farm and ensuring the food is made right on the truck. when creating this menu the issue of allergies and such was very prominent. Products do not contain any peanut butter and the gelato is gluten free!

To ensure that authenticity is still apparent I made sure that everything was new and different while still keeping French roots. Croissants are a famous French staple which is why I chose them for the kind of bread--as well as gelato being very popular in French culture.

Marketing & Branding

26rmcintyre2 — 2024-12-20 18:30:56 UTC

My Food Truck is branded by using colors in the French flag and having a unique logo. For social media I would create an account dedicated to the food truck, its journeys, and its customers as well as create an online presence. I used fresh produce and dessert options to create a draw of customers hoping to have a steady income.

Challenges & Solutions

26rmcintyre2 — 2024-12-20 18:34:23 UTC

While creating this project I struggled to find inspiration for my menu. I wanted to ensure that I was being both sensitive and productive while also providing fair price points. I eventually created a menu unique to my ideas and successfully created a template. I learned the importance of proper research and hard work.

Personal Growth

26rmcintyre2 — 2024-12-20 18:38:42 UTC

This project gave me a new perspective into running a business and or restaurant--I now better appreciate the hard work that goes into management. I used creativity to create a pretty yet simple design for my truck and I learned a lot about the importance of color balance. I would possibly one day like to do something on the business front so this project helped me a lot.

Reflection

26rmcintyre2 — 2024-12-20 18:44:39 UTC

I enjoyed learning about the difference in family groceries as well as meals around the world. I have always been interested in travel and this unit gave me a good look into the cultural differences in countries. I can use this information to be knowledgeable when I travel in the future--be prepared.

Additional Reflections

26rmcintyre2 — 2024-12-20 18:48:52 UTC

Food Sustainability:

-I will ensure my produce is properly stored and locally sourced ensuring organic and healthier ingredients.

Cultural Sensitivity:

-My food truck uses the colors on the French flag and uses seasonings familiar to locals. Everything is locally sourced providing safe ingredients.

Global Food Trends:

-The sandwich options go with other areas around the world as well as the Americas providing diverse kinds of food.

Conclusion

26rmcintyre2 — 2024-12-20 18:50:26 UTC

In conclusion I learned a lot from this project and will continue to use this in formation to my benefit.