A few attributes set The Holy Grill apart from other food trucks: It serves up classic North American fare, including hamburgers, fried chicken sandwiches and poutine, yet the chef is classically trained in the French tradition. It’s a rare example of a food truck with an all-halal menu. The chef also uses a wheelchair, and he had The Holy Grill custom-built as one of Canada’s first accessible food truck.
But when you’re a hungry customer, all of that is secondary to one big question: How soon will I eat?
Chef Aleem Syed says lineups are one of the most important signs of a food truck’s success – but in order to really enjoy that success, a food-truck owner has to know how to serve people fast. Having an efficient, orderly system inside the truck is of paramount importance. “You have to have a system. The way the line is set up and the way the product is being executed is part of that system,” he says.
As he explains in these videos, The Holy Grill can serve up roughly a hamburger per minute when everything’s running as it should.
In the same spirit of efficiency, Syed encourages customers to pay by Interac Flash. Cash slows everything down: Change has to be given, and the money counted by hand at the end of the day. “It’s a lot easier when somebody use Interac Flash to pay,” Syed says, “because it’s a really quick and seamless.”