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Idea Overview:
The Bajan Station conscious Caribbean cuisine will operate an all-electric food truck, to serve a delicious menu, using organic and non-GMO ingredients. We are as sustainable as possible, using compostable and recyclable tableware. Our menu is inspired by the foods our maternal grandparents and aunts prepared. They were immigrants from Barbados, a West Indian Island, where aromatic fruits, vegetables and fresh herbs thrive. By recreating these home-cooked meals, we are celebrating our ancestors, and not letting these exotic flavors be forgotten.
Who might use it/where it might be used?:
We tested the market by selling food at local farmers markets during the spring and summer or 2022. Our customers are people who have connections to the West Indies and the Caribbean. Some either grew up in the Caribbean or are of Caribbean ancestry. Other customers told us that they took vacation on Caribbean islands and fell in love with the food. Many of our customers were delighted to find that we have many vegan options on our menu. Almost all of our customers told us that organic and non-GMO food was very important, especially for feeding their children.
The Market (B2B, B2C or Both):
Both
Sector the idea belongs to:
Other
Is there a similar idea to be found?:
We have not yet encountered an all-electric truck being used as a food truck. There are a small number of Caribbean food trucks and restaurants in Pierce County, and they have a strong following. Gigo's Jamaican Grill food truck operates in Tacoma. Just Like Home Jamaican Kitchen food trailer operates in South Seattle. Brick and mortar Caribbean restaurants include Pam's Kitchen, in Wallingford and South Lake Union, and Taste of the Caribbean on East Jefferson St in Seattle. There is no Caribbean restaurant in Tacoma that we know of.
Why you think there is a demand for your idea?:
We think that there is demand for our idea because food trucks are still a good business to get into, with revenues ranging from 250 thousand to 500 thousand dollars annually. We see long lines of customers at food trucks. Supermarkets that specialize in organic and non-GMO foods, such as Central Co-Op, Metropolitan Market and Whole Foods, are thriving. Many people who are choosy about what they eat, and want to limit their intake of high fat, high cholesterol, and junk foods.
Who would be the ideal customers?:
Our ideal customer is someone once or twice weekly. who treats themself to a take -out lunch once or twice weekly. That customer spends between $20 and $30 on that take-out meal. That customer wants a fresh, wholesome meal made from organic and non-GMO ingredients. That customer eats vegan dishes often, if not exclusively. Finally, that customer does not feed junk food to their children.
What ideas do you have to reach these customers?:
Social media is used by millions of people, so we plan to continue to use Instagram, and to post regularly on Facebook.
How far have you developed this idea?:
WE have already purchased the all-electric truck We have tested the popularity of our menu by operating a farmer's market booth in 2022 at Gig Harbor, Point Ruston and Tacoma Eastside. We have not yet experienced a dissatisfied customer.
What – if any – feedback have you had for this idea so far?:
We have had very positive feedback about the electric truck. Everyone agrees that sustainability is important now. We have also gotten very positive feedback from people who tasted the food.
What supporting material – if any - would you like to add to your proposal?:
We would like to add our PowerPoint presentation.

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