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Stories from the front lines: Electric food carts roll out on college campuses

Outdoor dining has been a go-to for dining operations of all kinds. But what about when the snow flies? A few colleges and other onsite players are trying out flexible, rechargeable, customizable electric carts and kiosks. We talk to Dan Gallery V of Gallery Carts, a Colorado-based electric vehicle company.

Tara Fitzpatrick, Senior Editor

September 15, 2020

Versatility and mobility are keys for serving food in this new normal. Different solutions are needed for safe, distanced ways to get your menu out to your customers. For colleges, schools and other onsite operations that may have relied on big dining halls, the rules have changed suddenly. One way around that is with mobile carts and kiosks. Even better if the carts can go anywhere and are powered by electricity. That’s the business of Gallery Carts, a mobile cart company that’s just delved into electric-powered vehicles—and the college market.

We spoke with Dan Gallery V, president of Gallery Carts, about the new electric vehicles and how they can work in different setups and situations. He’s keen on helping onsite dining operations navigate the pandemic with foodservice options and mobile solutions, having made the pivot from mostly concessions clients to the higher education world. And he’s hoping to explore other onsite markets as well.

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About the Author

Tara Fitzpatrick

Tara Fitzpatrick

Senior Editor, Informa Restaurant & Food Group

Tara Fitzpatrick is Food Management’s senior editor and a contributor to Restaurant Hospitality and Nation’s Restaurant News, creating editorial content for digital, print and events. Tara holds a bachelor of science degree from the School of Journalism and Mass Communications at Kent State University. Before joining Food Management in 2008, Tara was associate editor at National Association of College Stores in Oberlin, Ohio. Prior to that, Tara worked as a newspaper reporter in her hometown of Lorain, Ohio, where she lives now. Tara is a fan of food history, legends, lore, ghost stories, urban farming and old cookbooks.

Tara Fitzpatrick’s areas of expertise include the onsite foodservice industry (K-12 schools, colleges and universities, healthcare and B&I), menu trends, sustainability in foodservice, senior dining, farm-to-table and innovation.

Tara Fitzpatrick is a frequent webinar and podcast host and has served on the board of directors for IFEC (International Food Editors Consortium).

Tara Fitzpatrick’s experience:

Senior Editor, Food Management (Feb 2008-present)

Associate Editor, National Association of College Stores (2005-2008)

Reporter, The Morning Journal (2002-2005)

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