Right now, I know for sure that I want my senior project to revolve around food, restaurants, and/or food trucks. I think I want to make a brochure on "How to Open a Food Truck in SF", after doing extensive research on the cost, benefits, setbacks, goals of food trucks in and around the city.
There's also a possibility that I want to look at a restaurant environment as well, and compare it to that of a food truck. Which is more economical, a restaurant or a food truck? Which is healthier? Which attacks a larger crowd? What are the purposes of opening a restaurant instead of a food truck and visa-versa?
Connections I have:
-My neighbor is a co-owner of a Japanese restaurant in my neighborhood, he also sells alcohol to a ton of major restaurants in the city.
-My dad's co-worker has an online web-series called "The Food Dude" where he samples and rates different food trucks and restaurant hide-outs around the city.
-"Off the Grid" (food truck congregation) happens every friday night a few blocks away from my house. I could go there and inquire at the 20+ food trucks that set up there.
I'm not sure who could be an outside supervisor yet, as I still don't fully understand who is qualified to do so/what their job would be.
