Citations:bustaurant

English citations of bustaurant

						1992	2005 2010 2011
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• 1992 — Mark Lawrence, "Super sleuth is, aah…a super bloke", The Age, 31 October 1992:

  That time — and place — is about an hour later in a "bustaurant", a beautifully appointed mobile restaurant hired for the services of the star during the shoot.

• 2005 — Jan Friedman, Eccentric California, Globe Pequot Press (2005), →ISBN, page 47:

  'Open' just one night a week, the 'bustaurant' can't go legal since it's against the law to, among a host of other things, cook in an antique bus.

• 2010 — McCallister Jimbo, "Are bustaurants the new food truck?", Salon, 8 June 2010:

  And for those who might be nervous about losing their lunch, don’t worry — the bustaurant does not move while customers are eating.

• 2010 — Geoffrey A. Fowler, "Busing Tables, and Diners, Too", Wall Street Journal, 23 September 2010:

  The Bay Area's newest food trend is bustaurants, gourmet restaurants built into buses complete with kitchens and dining rooms. While this region didn't invent the bustaurant —that mantle in the U.S. goes to a double-decker in Los Angeles named World Fare—the Bay Area has evolved the concept and is now home to two such moveable feasts, which attract equal parts adventurous diners and bus-loving kids.

• 2010 — Allison Davis, "Le Truc ‘Bustaurant’ Seats 12, Sells Out Fast", Wired, 30 November 2010:

  For his new "bustaurant" called Le Truc, chef Hugh Schick has transformed a yellow vehicle designed for hauling schoolchildren into a gleaming, black mobile eatery tricked out with copper grills.

• 2011 — Linda Civitello, Cuisine & Culture: A History of Food and People (third edition), John Wiley & Sons (2011), →ISBN, page 363:

  Now twenty-first-century chefs can be found in dessert trucks, grilled cheese trucks, barbecue trucks, even a bustaurant on top of a double-decker bus, all over the United States.

• 2011 — Marsha Collier, The Ultimate Online Customer Service Guide: How to Connect With Your Customers to Sell More!, John Wiley & Sons (2011), →ISBN, page 216:

  A good example is the creative twist at @Worldfare, the world's first double-decker "bustaurant," with a "chef down below and a party on top!"

• 2011 — Todd Lappin, "The Vehicle of Street Food Is Getting an Overhaul", The New York Times, 14 January 2011:

  But when Mr. Schick and his business partner, Blake Tally, decided to open Le Truc, a San Francisco "bustaurant," with a gourmet kitchen and dedicated seating area inside a converted school bus, the two quickly learned that the kitchens in food trucks are very different from their brick-and-mortar equivalents.

• 2011 — Rich Mintzer, "Beyond the Food Truck: Six Ideas for Mobile Food Businesses", Entrepeneur, 26 September 2011:

  As the name implies, a bustaurant is not a truck but a bus, often a double-decker with the lower level for the kitchen and the upper level for customers to sit and eat.

• 2011 — Judy Hevrdejs, "Bustaurants the next big thing in mobile eats?", Chicago Tribune, 27 September 2011:

  Just when think you've gotten a grip on the mobile food choices cruising around town comes the potential for a "bustaurant."