HUB Streat Food Port is expected to open this spring. The city of Plano passed an ordinance in 2014 that allows food trucks to do business within city limits.[/caption]
HUB Streat Food Port is expected to open in mid- to late spring. The pet-friendly dining and entertainment hub will be located on 1.6 acres at the southwest corner of 14th Street and M Avenue and will be similar to The Truck Yard in Dallas, complete with a variety of rotating food trucks and a full-service restaurant.
Founder James West has been working with Philadelphia entrepreneur Robert Aitkin, T.G.I. Friday's founder Dan Scoggin and Jon Wagner, a popular food truck owner in Dallas whose creations include The Butcher’s Son food truck.
The group plans on beginning demolition on their new site in Plano in a couple of weeks and have hired San Francisco marketing firm Plinth Agency San Francisco to handle HUB Streat branding materials and website. West said the agency is working on renderings of the food port and hopes to have them in mid-February or early March.
West said he and his team have been very busy finalizing the plans for the port since it was approved by the Plano City Council last March, adding that he is looking forward to contributing to the local community, specifically Historic Downtown Plano, which was designated as the city’s official arts district over the summer.
“I was counting on it,” said West about the recent designation. “It kind of fit our vision. We plan on something unique [to the area] that will connect with local artisans and performers. Anywhere we can, we will integrate ourselves into the Plano community; anytime we can use a local business we will.”
Although West could not comment on specifics when it comes to the full-service restaurant, he said it will be representative of four different brands which will have catering and mobile units at a later date. The brands will also be focused on high-quality ingredients and the use of local products where possible.
“We’re building a really strong team. [Scoggin] challenges us to do one thing—to think big,” West said. “Our concept has evolved over time with that mantra because we all recognize that the mobile business is here to stay, it’s not a trend or a fad. Our mission is to be one of the best in the industry.”
HUB Streat Food Port is expected to open this spring. The city of Plano passed an ordinance in 2014 that allows food trucks to do business within city limits.[/caption]
HUB Streat Food Port is expected to open in mid- to late spring. The pet-friendly dining and entertainment hub will be located on 1.6 acres at the southwest corner of 14th Street and M Avenue and will be similar to The Truck Yard in Dallas, complete with a variety of rotating food trucks and a full-service restaurant.
Founder James West has been working with Philadelphia entrepreneur Robert Aitkin, T.G.I. Friday's founder Dan Scoggin and Jon Wagner, a popular food truck owner in Dallas whose creations include The Butcher’s Son food truck.
The group plans on beginning demolition on their new site in Plano in a couple of weeks and have hired San Francisco marketing firm Plinth Agency San Francisco to handle HUB Streat branding materials and website. West said the agency is working on renderings of the food port and hopes to have them in mid-February or early March.
West said he and his team have been very busy finalizing the plans for the port since it was approved by the Plano City Council last March, adding that he is looking forward to contributing to the local community, specifically Historic Downtown Plano, which was designated as the city’s official arts district over the summer.
“I was counting on it,” said West about the recent designation. “It kind of fit our vision. We plan on something unique [to the area] that will connect with local artisans and performers. Anywhere we can, we will integrate ourselves into the Plano community; anytime we can use a local business we will.”
Although West could not comment on specifics when it comes to the full-service restaurant, he said it will be representative of four different brands which will have catering and mobile units at a later date. The brands will also be focused on high-quality ingredients and the use of local products where possible.
“We’re building a really strong team. [Scoggin] challenges us to do one thing—to think big,” West said. “Our concept has evolved over time with that mantra because we all recognize that the mobile business is here to stay, it’s not a trend or a fad. Our mission is to be one of the best in the industry.”
