Wagga City Council and the Business Chamber have collaborated to meet a need in the community that has been raised by local businesses. 

Wagga has a chance to offer restaurants on wheels and bring the community the perfect merge of convenience and the latest food trends, while creating another revenue for their business or a chance to test the waters. 

Early to the game is Tristan Russell and his wife have started their own ice cream trailer business: The Raven and Unicorn. 

“We’ve only opened for about a month and the food truck is a movement that is coming across Australia, but I think it’s really exciting that Wagga is looking at doing a trial,” Mr Russell said. 

“Basically my wife and I took a trip to New York and street food vendors are a big thing over there and we thought maybe we could bring a little slice of this back to Wagga. 

“Our name was inspired by a contrast of different elements. The raven is a bit of a throwback to the crow because they come from the same family and we see a lot of ravens around Wagga as well. And, who doesn’t love unicorns?” 

Mr Russell said this is an untapped market in Wagga and could be because of the challenges of running a mobile eatery. 

“There’s a lot of people who have food stalls but actually putting an investment to turn it into a vehicle, which I guess is a little bit of unknown territory and there are not heaps of places to just pull up,” he said. 

“It’s possibly a little limited at times but hopefully with the introduction of these guidelines could see this happen and encourage more food truck businesses.” 

The Raven and Unicorn ice cream trailer has pulled up at the Apex Park in Lake Albert, at the markets in Lake Albert and also at the Civic Theatre precinct. 

“For us, our business is tied up to the weather on the day and while we have only been operating for about a month, our observations so far have been drawn to events where people are out and about to gauge the best sorts of places, like Spring Jam,” Mr Russell said. 

Jason Crowley from Cave BBQ said investing in a food truck business has always been on his “agenda”. 

“There’s only so much turnover and bums on seats we can get at our restaurant so it would be great to increase our revenue and branch outside of our place too,” Mr Crowley said. 

“We get requests to get offsite and take our business on the road to give a taste to people who can’t get to our location.” 

Mr Crowley noted the challenges of running a food truck business and said it can be a “sensitive situation” with financing and locations. 

“It’s not that easy, we currently don’t have a truck or trailer and just a marquee, but there’s more flexibility with a truck, but for businesses that don’t have the capacity to get a truck, how do they feel about that?,” he said. 

“I think if Wagga can get it right with the locations, it will come down to the demands of what the public what and where. 

“We would love to be apart of the trial, but with the restaurant being so busy they’res not too much time for other things.” 

The nation’s major cities have been on the food truck bandwagon for some time and local apprentice chef Hannah Newnham has seen the success of food trucks in local businesses. 

“I think it’s exciting and great for young and upcoming chefs or people interested in food to give food trucks a go, without all the overheads of running a venue,” Ms Newnham said. 

“This will bring fresh foods to Wagga and also great for places to bring clientele back into the restaurant by giving them a sample.”

Ms Newnham worked in Sydney and the North Coast earlier this year in food trucks, which were an “off chute” from the restaurant. 

“Many of the restaurants on the North Coast have weekend food trucks at the community markets and it was an opportunity for fine-dining places to make street food and brought clientele back to taste the whole menu,” she said. 

While noting the challenges of running a food truck business, Ms Newnham said foods trucks need to be closely controlled so it is fair to existing food outlets. 

“Food trucks are a concentrated kitchen and you have to be very organised and be able to pump out food fast,” she said. 

“There’s also the danger of food waste and if your menu isn’t working then you have to judge the crowd and also the challenges of whether you can get power or not.

“I think the council needs to keep it competitive and ensure that there are legalities that need to be followed as food trucks need to be kept on their toes, make their own gatherings and stay up to date on social media. 

“It would be too easy if they were allowed to stay in one place as they don’t have to pay rates or bills,” she said. 

In terms of what sort of cuisine or foods that Wagga could expect this holiday season, Ms Newnham said food trucks should offer contemporary foods that are not offered in the current food scene 

“A ramen food truck would be cool, otherwise modern Mexican is really popular or American style hot dogs or an American BBQ,” the apprentice chef said.