Food trucks, which were once seen only as an economical way to provide foodservice to worksites, are now finding popularity with a variety of brick-and-mortar restaurant chains – big and small. While some brands are using these restaurants on wheels as a way to market their standard concepts, others are solely operating mobile businesses.
This session will not only uncover how brands can use food trucks and stalls as marketing vehicles, but will also focus on best practices when it comes to franchising a mobile concept.
Patrick Galleher is the Managing Partner for Boxwood Partners; a merchant bank in Richmond, Virginia, where he leads sell-side transactions for Boxwood’s M&A advisory services. He has led several transactions, including the investment in sweetFrog Frozen Yogurt. Prior to joining Boxwood, Patrick was CEO of WILink plc (now known as PrecisionIR), a global financial communications business with operations in the U.S., Canada, U.K., Continental Europe, and Sweden. Patrick holds a B.S. in Business Administration from the University of Richmond and a degree from the London Business School. He is a board director for sweetFrog Enterprises.
For Rich Mainzer, a native born San Franciscan, none would have predicted that he would become the pit-master at one of the Bay Area’s busiest and most tasty Barbecues. Rich is the Founder and Chef at The Boneyard, LLC – an up and coming catering and food truck service that has transformed the way local residents experience their BBQ. While he has reinvented himself several times along the way, Rich’s love of good food and people has led him to take his passions to the streets of five bay area counties…and counting. Rich’s big flavors and big personality mix the perfect recipe for his own home run in the world of American BBQ street food services.
Speaker bio coming soon!