The Food Truck is open on Tuesdays on the SUNY Schenectady campus from 11 to 2 pm. On Thursdays, it serves lunch at the Empire Plaza in Albany.
The menu varies each month.
Menu for July 14-July 29
* BBQ Pulled Pork Sliders (2pcs.) - $8
Add Fries - $10
* Karaage (Japanese Fried) Chicken or Tofu with Fries
Combo - $12
* Ginger Scallion Noodles - $8
Add Tofu or Chicken - $12
* Zweigle's Hotdog - $5
* Chili Dog - $6
* Hotdog Special:
Dave Brough's Dog - $6
Zweigle's Hotdog, Corned Beef, Sauerkraut and Russian Dressing
Add Fries - $9
* Chicken Karaage Hoagie - $10
Add Fries - $12
* Asian Loaded Fries - $8
Add proteins: Tofu, Chicken, BBQ Pulled Pork - $10
* Fried Bread Pudding Skewers with Maple Bourbon
Glaze - $5
As a retired professor, I went to get lunch with my grandson. He had the Kaarage with Chicken and Fries Combo. He thought the chicken was flavorful and would order again. I had the Ginger Scallion Noodles with Tofu. It was so good that I ordered another serving to go. The Tofu was tender yet firm and appetizing. I am not a huge fan of Tofu but I enjoyed this rendition.
The prices are low for the quality.
Students are enrolled in the college's Certificate in Mobile Food Service. They prepare the lunches as part of their training and practical experience.
Description/background information:
With the rise of consumer interest in food truck culinary offerings, and the accessibility that mobile food trucks provide as an entrepreneurial platform for our culinary students, the college added the Mobile Food Service certificate. The truck was designed, first and foremost, as a classroom for our students at SUNY Schenectady. As a classroom, our mobile truck is uniquely outfitted with a griddle, pizza oven, charbroiler, stove and convection oven, fryer, sandwich station, and a hot box. This allows the students to learn a variety of techniques for preparing and serving foods from a mobile food truck. The courses train students in every aspect of managing a food truck business: permitting, sanitation requirements, menu design, sourcing ingredients and inventory management, setting up a truck layout, food preparation, marketing, point-of-sale and budgeting and more. read more