Article

Restaurant on double-decker bus finds a receptive audience

Carson City, Nevada residents have welcomed the restaurant on a double decker bus. Facing restrictions on public property, the bus has found success serving on business property.

Bus Boy Mobile Cuisine has mostly served customers on business properties, including gas stations. Photo courtesy of Bus Boy Mobile Cuisine.

April 24, 2019 by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

When Billy Lavelle decided to start serving customers in his double-decker food bus in the last two months, it didn't take long for people to notice. Bus Boy Mobile Cuisine in Carson City, Nevada, is a new concept, offering indoor dining on the second floor and serving outdoor customers on the first level.

After working with local officials to meet the various requirements over a three-year period, as described in part one of this two-part series, Lavelle was eager to start serving.

"I have a passion for feeding people," he said.

Indoor and outdoor menus

The street side menu includes sliders and chips.

Assisted by a chef manager, a line cook and several other employees, Bus Boy Mobile Cuisine offers a diverse menu.

The upstairs menu features plated dinners ($20-$35) including Beef Wellington, Cowboy steak, salmon, salmon Wellington and chicken. The street-side menu ($5-$15) includes frankfurters, grilled Italian sausage, sliders, fish and chips, chicken strips and French fries.

Lavelle is presently working on vegan items to add to the menu.

"We wanted to make sure that everybody feels welcome, therefore, we're working on vegan menu options," he said.

He allocates one part of the bus to selling apparel, which is also available for purchase online.

A welcome community reception

The grand opening, held in late March in a public park from 11 a.m. to 8 p.m., was a success despite unfavorable weather. Most of the 200 guests dined inside, with the average ticket at $22.

The grand opening has been the only event in a public space to date for Lavelle. This is because regulations require special permission for him to serve inside the bus in public spaces. In addition, the size of the vehicle often limits where he can take it.

Most of his events have been on private property, as local businesses have welcomed the bus with open arms.

"They draw off my customer base and I draw off theirs, so it's a good mutual benefit," he said. "A lot of the businesses are now calling me to asks me if I can park on their property."

He has taken the bus to service stations, car dealerships, a motorcycle dealership, breweries and a meat company. The city requires written permission from property owners to serve food on their premises.

The most successful location so far has been a grocery store, which drew both indoor and outdoor guests. The average ticket was $22.

As for festivals, Lavelle is unsure about participating in them since he doesn't know how much business they will bring. In addition, such events sometimes have space restrictions for vehicles that present a problem for his bus.

"I'm willing to try anything twice," he said.

He is presently negotiating with a parks department in Reno to participate in a food truck event. 

Meanwhile, the bus has attracted a fair amount of media coverage.

Being involved in the community through his church and other activities has helped Lavelle find employees. He currently has seven employees, most of whom are part-time. He will also be getting assistance from high school culinary students seeking to meet an internship requirement. Lavelle will instruct the students in developing menu items, conducting costs analysis, marketing and other subjects. Proceeds from the food they sell will go to the school's culinary program.

Expansion planned

Customers check out the apparel on the bus.

Lavelle hopes to recover his $525,000 investment in three years. In the meantime, he plans to open a second bus next year and a third bus the following year. After his third year, he hopes to sell franchises. His lender has told him they will work with him depending on his financial performance.

So far, Lavelle has been encouraged by customer response. He posts his schedule on his website, along with Facebook, Instagram and Twitter. He has a part-time social media manager.

Meanwhile, the deeply religious man has placed his fate in God's hands.

"Had I known what it was going to take to do this … if I knew that back then, I wouldn't have done it," he said, due to how long it took him to get the project off the ground.

This, however, has been for the good, since he believes he will be successful.

He expects business to improve with the warmer weather approaching.

Photos courtesy of Bus Boy Mobile Cuisine.

About Elliot Maras

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Elliot Maras is the editor of Kiosk Marketplace and Vending Times. He brings three decades covering unattended retail and commercial foodservice.