Serving Mexican-Filipino fusion food, Guactruck is the next evolution of L.A.-inspired food trucks. Based in Manila, the business duo Michealle Lee and Natassha has set out to establish a new type of experience created by the social food truck craze. By combining their interests in entrepreneurship, food and design, Guactruck features a fresh and simple menu, modern design and creative packaging with a class-leading sustainable vision.
“This whole new type of experience created by social food trucks is what mainly got me paying attention to food trucks as a business model. One thing though, I thought that was missing from food trucks in the States is attention to design and aesthetics, as most of them focus more on the culinary aspect. Eating is a sensory activity; therefore design and aesthetics play a role in creating a complete food experience, which ultimately enhances the customer’s sense of well-being” says Michealle Lee.
Striving to serve as an example for responsible business ownership and holding accountability for everything the business may create – whether it be food, waste or packaging, all food containers are made from a single piece of biodegradable paperboard folded in an origami style design that’s easy to recycle. Customers are encouraged to bring their used packaging back and when 10 are returned, they will receive a free meal. All of the cutlery is made from cornstarch and biodegrades within 90 days of use.
“We try to make our operations as sustainable as possible; as such, we limit total energy consumption of the truck using LEDs and energy efficient lighting, upcycled an old delivery truck into a highly designed mobile eatery, utilize a small footprint by maximizing the available space with the 12′ x 6.5′ delivery truck, and developed a system that encourages customers to return our packaging for recycling.” Link, Link
Bonifacio Global City, Taguig, Philippines