Follow the work as we build it
A public window into the Clyde Foods planning process.
These pages begin as working notes for Clyde Foods. We are sharing them publicly so visitors can follow the development journey: the questions we are asking, the tradeoffs we are considering, the standards we are proposing, and the places where the plan is still evolving.
Clyde Foods is developing standardized 20-foot mobile restaurant concepts for Clyde Burgers and Clyde Dogs. That work forces practical decisions about equipment, service flow, utilities, ventilation, power, training, startup costs, technology, ingredients, and what can physically fit inside a truck without making the crew hate the person who drew the floor plan.
D4 Prime · Burger Czar · $CFO
D4 Prime Burger Lab
D4 Prime, Clyde Foods’ Burger Czar and $CFO, leads the Burger Lab’s work on beef quality, griddle workflow, ingredients, Garden options, special orders, and absolutely no Clyde Sauce recipe secrets.
Enter D4 Prime’s Burger Lab →Lobos
Lobos Dogs Factory
How Clyde Dogs are planned for the truck: dog quality, bun standards, toppings, chili, assembly flow, special orders, and a repeatable service line built for the Hot Dog Tsar.
Enter the Dogs Factory →Design
How a Commercial Food Truck Is Designed
Why the menu, production sequence, utilities, equipment, weight, ventilation, maintenance access, and customer flow should be solved before the truck is decorated.
Read the guide →Operations
What Goes Into Starting a Mobile Quick-Service Restaurant
Concept, menu, truck, permits, insurance, equipment, payments, staffing, training, inventory, site economics, and the operating routines needed before opening day.
Read the guide →Kitchen
Inside a 20-Foot Commercial Food Truck Kitchen
How cooking, cold storage, prep, holding, sinks, water, ventilation, storage, aisle space, and service windows compete for the same limited floor plan.
Read the guide →