What does the photograph above have to do with sous vide? it's watermelon, avocado, radish and feta.... I don't believe that's sous vide-d.
a sous vide food truck...
But most importantly...why?
I appreciate modernist/molecular food techniques as well, but in the appropriate setting, with proper presentation. A sous vide food truck to me sounds like a Grab n' GO at the WaWa, and I'm sure that's exactly what it's going to look like.
First of all, not many people (non-professionals) have even heard of the term sous vide, and when you describe what it is, like I did to my husband, it doesn't sound right, it sounds like over-manipulated food that's not fresh to begin with because it comes from a food truck. We in the food industry understand what it is and can appreciate, and even embrace it.
There's already somewhat of a bad connotation associated with food trucks, and then you're going to throw vacuum sealed food to the mix?
While hipsters may say they want the latest trend in food, do they have the $$ to pay for it? and how often are they willing to buy it?
this is exactly what i was thinking. A lot of hipsters spend all their money on skinny jeans, tattoos, starbucks, and exorbitant rent in gentrified neighborhoods, and doubt they'll be able to afford what you'll have to charge for the effort you put into the concept of a sous vide food truck.
I could see it being a temporary novelty though.. but not one that will last, and it's not to put your idea down at all, it's about proper marketing, and using the money you're willing to invest in a food business to good use, with a concept that has a very good chance of succeeding.
Edited by Pollopicu - 4/8/14 at 12:06pm