KAWAIHAE — Kohala Burger and Taco (KBAT) owner and chef, Cary Peterson, is taking his business to a new level with the launch of his own food truck, commonly called the “K Batmobile.” His license plate even spells it out:
KAWAIHAE — Kohala Burger and Taco (KBAT) owner and chef, Cary Peterson, is taking his business to a new level with the launch of his own food truck, commonly called the “K Batmobile.” His license plate even spells it out: KBTMBL.
“The equipment’s all brand new, the Department of Health is excited and we’re excited,” Peterson said. “It’s time to go mobile.”
Since receiving its green pass sticker from the state earlier this month, the truck has hit the road three times, most recently for an open house for Kona Dance and Performing Arts in Kealakekua.
“It was a good event; a great way to get the truck out there and meet people,” said Peterson.
Not only did he serve the crowd, he also donated a portion of his proceeds to the studio.
The gesture was typical of Peterson, who also hires and trains young people from the community to work for him, preparing them for a possible career in the restaurant business. He believes supporting his local community is as important as pleasing his customers with good service and good food. His new food truck is an extension of that philosophy.
“Now when someone calls and says, ‘Hey, we’re having this event,’ I’ll be better equipped, literally, to help them.” Peterson said. “That’s exactly the way I envision using this truck. I want it to be an asset to the island.”
In its previous life, the KBTMBL was a Frito-Lay truck, making it much larger than most food trucks. With a prep table, refrigeration and grill, the truck is an actual kitchen on wheels.
“When customers order a hamburger it’s made to order, using the exact same equipment used in the restaurant,” Peterson said.
Another big feature is the truck’s commercial deep-fat fryer.
“We fry to order and there’s really nothing quite like it,” he said. “I tell people once they eat our homemade chips they’ll be spoiled forever.”
In recent years, the popularity of food trucks has reached an all-time high across the nation, which makes sense. For the most part, they provide authentic, flavorful meals at reasonable prices and are a welcome change from fast-food restaurants for people on the go.
Even so, a food truck didn’t make sense originally for Peterson, who already had an established, busy restaurant in Kawaihae. He stewed on it for nearly a year before moving forward.
Like everything else related to his business, he decided, “If I am going to do it, I am going to do it right.”
That meant securing the proper financing so as not to impact KBAT, and finding the right truck for his needs. This was made possible with the help of a broker in Northern California.
The truck arrived in April at the Kawaihae Harbor, just 100 yards away from his restaurant. Because he drives the truck and makes the food, Peterson will now have face-to-face contact with his customers, expanding his opportunities to build relationships.
“Instead of being back in the kitchen like I am at the restaurant, with the food truck I’ll be meeting my customers, getting their feedback and adjusting my menus to their desires,” Peterson said.
Food trucks also provide outlets for chefs to be creative with their menus, giving their customers an opportunity to try new dishes at low prices. That’s certainly true for Peterson, who views his new truck as a “blank pallet.”
“I got into the restaurant business so I could be free and creative,” he said. “The food truck gives me another tool to do just that.”
Peterson has a base menu for the food truck, with items added based on where he is going and who and how many people he’s serving. The base menu features the original burger and fries KBAT is famous for, as well as their popular island-style fresh fish tacos. French fries and onion rings are also offered, along with ice cold drinks.
All in all, the KBTMBL makes for a nice new option for Big Island for residents and visitors.
“The time was right,” Peterson said. “Traveling with the truck makes it possible to serve my customers in a more personable and convenient way, and cooking from the truck gives me the opportunity to experiment with fresh, local ingredients.”
