A few attributes set The Holy Grill apart from other food trucks: It serves up classic North American fare<\/span>,<\/span> including hamburgers, fried chicken sandwiches and poutine<\/span>, <\/span>yet the chef is classically trained in the French tradition. <\/span>I<\/span>t\u2019s a rare example of a food truck with an all-halal menu. <\/span>The chef also uses a wheelchair, and he had The Holy Grill custom-built as <\/span>one of <\/span>Canada\u2019s <\/span>first<\/span> accessible food truck.<\/span> <\/span><\/p>\n\n\n\n But <\/span>when you\u2019re a hungry customer<\/span>, all of that is secondary to one big question: How soon will I eat?<\/span> <\/span> <\/span><\/p>\n\n\n\n Chef Aleem Syed says lineups are one of the most important signs of a food truck\u2019s success \u2013 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. \u201cYou 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,\u201d he says. <\/span><\/p>\n\n\n\n