The firecracker shrimp taco is one of the new items on the menu at the Surf and Turf Truck.
By Annie Batterman
Hamilton residents Beata and Adam Browne opened their Surf and Turf Truck two years ago for a change of pace after their third child was born.
In March 2014, the Brownes were busy preparing for the Spring Food Truck Fiesta, while balancing business at the Jersey Shore and Philadelphia. A year and a half later and in their third season, the Browne family’s business had grown by leaps and bounds.
Though the number of employees has not increased by many (most are family), they now have a few part-time helpers for larger events. They also added a second truck to more ably manage their target areas: one truck works from the Jersey Shore, and the other in Philadelphia.
“We have crews that are kind of buckshotted across New Jersey and the Philadelphia area,” Adam said. “The season peaks in July and August, that’s the busiest time for the beach. It drops down a little bit in September and October.”
The work day is also very long during the summer. Typically, it starts with shopping at 7 a.m., and it’s not uncommon to do 14 to 17 hour days in the summer. The hours are long for the combined work of serving, cleaning and various catering events. Weather permitting, that schedule is normally seven days a week.
While the core menu stays the same, in the past year some new options have been added that reflect seasonal changes. One of the newest offerings (and most popular) is the firecracker shrimp taco. The Surf and Turf truck serves not only its signature Lobster and Surf and Turf Rolls, but also has vegetarian options and an assortment of breakfast sandwiches. Traditional choices like bacon, eggs and cheese are offered alongside alternatives like lobster, eggs and kale. From the aptly named ClamWich (a fried clam sandwich) to Parmesan Truffle Fries to a classic grilled cheese, the menu ranges tastes.
There are also plans for expansion in the future. Adam says that the goal of a bricks and mortar restaurant is still on the horizon, “down the line, maybe to act as a commissary to support the trucks.” In terms of supply, they work with three to four lobster purveyors and pay close attention to what is happening in the fishing industry, which affects the market price. Lobster orders could be 12 pounds one week and 200 the next.
This year, they hope to expand the business further, and are working on developing a year-round market in Tampa, Florida. They chose Tampa for the warm weather, proximity to New Jersey and Philadelphia markets—“We love Trenton-Mercer airport,” Adam said in an email—and burgeoning mobile food scene.
The business has also expanded in different ways. Last October, they participated in the Fall Food Truck Fiesta, a festival featuring live music and an interesting array of food trucks. They partnered with One Simple Wish, a nonprofit organization based in Ewing that grants wishes to children in foster care. Last year’s event raised $36,000, delivering wishes to 480 kids. The Surf and Turf Truck will participate again this year, with the goal of surpassing that amount. The Fall Food Truck Fiesta is on Saturday, Oct. 17 at Mercer County Park this year.
Looking ahead, the Browns’ kids are already interested in getting involved.
“Our oldest daughter has already worked a day at the beach [this summer] and she loved it,” Adam said.
He is trying not to be too encouraging, and has told her that she should enjoy her summers because she has her whole life to work. Still, it looks as though the truck will stay a family business for a long time to come.
The Surf and Turf Truck works primarily out of locations in Philadelphia and Manasquan during the summer. It is also available for catering. To find out where they will be on a daily basis, go to surfandturftruck.com or follow them on Twitter, @surfturftruck.
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