we are a boutique consulting firm specializing in sustainable restaurant development and plant-forward options
Garden Truck Foods helps you create and run successful, eco-friendly plant-based restaurants. We offer expert guidance on every part of your operation to build unique, sustainable dining for mindful customers.
Ready to transform your plant-based restaurant? At Garden Truck Foods, we partner with you to craft thriving, green dining experiences. Our bold, hands-on approach covers menu creation, sustainable sourcing, staff training, and customer connection. We help you grow profitably while reducing your environmental impact.
Maximize the potential of your food business with Garden Truck Foods' expert consulting services, meticulously tailored to meet your unique needs and vision.
Our passionate and experienced team is dedicated to helping you improve operational efficiency, streamline complex supply chains, and develop innovative, market-ready plant-based products that resonate with today’s increasingly conscious customers. We provide practical, actionable strategies designed to boost your profits, elevate product quality, and keep you firmly ahead of ever-evolving food trends.
Partner with Garden Truck Foods to transform your creative ideas into tangible business success and sustainably grow your brand in today’s competitive and challenging market landscape.
We are deeply committed to fostering a healthier, kinder world by delivering expertly crafted plant-based recipes, comprehensive consulting, and continuous support tailored specifically for restaurants and food providers. Our focus on exceptional flavors and satisfying textures ensures your menu becomes an irresistible hit, encouraging customers to return time and time again.
With a proven track record of 5-star success and a dedicated base of loyal fans, Garden Truck Foods empowers you to build sustainable, environmentally responsible food operations that honor both your customers and the planet.
Together, we’ll set your business apart with forward-thinking strategies and delicious, planet-friendly offerings that stand the test of time.
“From staff training and menu design, to developing unique beverage services, we’re your trusted source with decades of culinary and restaurant expertise. ”
— Chef Gail Patak, Co-Founder Garden Truck Foods
Pictured: Young Thai Coconut “Poke” with a luscious Wasabi Crema, beautifully topped with vibrant Sweet Basil Microgreens. This innovative dish was thoughtfully crafted and proudly shared during the inspiring “To the Oceans with Love” event. We specialize in designing incredible menus by thoughtfully replacing traditional ingredients with sustainable, environmentally conscious, and thought-provoking alternatives. Photo expertly captured by Kayla Patak.
Seared Tofu Salad Niçoise; a standout menu offering from the renowned and successful Plant Based Global Culinary Adventures five-course wine and food pairing events. This beautifully crafted dish showcases vibrant, fresh ingredients paired expertly to delight your palate. Photo skillfully captured by Nate Schindler.
Garden Truck Foods designs unique, forward-thinking beverage programs that blend creativity with sustainability. We’ll work with you to showcase eco-conscious wines, local craft beers, and crowd-favorite mocktails—all tailored to your space and your customers. Pictured: A beautiful, vibrant photo capturing the elegance of wine service in the heart of Lodi Wine Country. Photo Courtesy of Randy Caparoso Photography.
Farm to Table with a Purpose, Fundraiser featuring oceanographer and activist Jim Abernathy. This event was part of a dedicated series thoughtfully developed by Garden Truck Foods, designed as a Farm to Table experience with a clear mission: to build a strong, engaged community while raising awareness and support for critical ecological issues affecting our planet.
We’re here for the full picture—FROM prep to plate. That’s why we ALSO offer allergy training for safer, more inclusive kitchens.
Did you know many foodservice workers lack proper training on allergens and dietary needs?This is the number one reason why guests are inclined to not return
Build a safer, more welcoming dining experience by thoroughly training your team in allergen awareness and nutrition fundamentals. At the very forefront of our consulting services lies specialized, targeted training focused on mastering plant-based menu options, managing food allergies, and understanding nutritional science. A lack of knowledge in these critical areas can do much more than just impact guest safety—it can significantly damage your reputation and ultimately drive customers away. Guests with food allergies or those specifically seeking plant-based options often feel discouraged, anxious, or even unsafe when staff cannot confidently or accurately answer their questions.
Garden Truck Foods proudly offers ServSafe allergen certification combined with fully customized training programs tailored to equip your team with the skills and knowledge necessary to safely and effectively serve today’s diverse, health-conscious, and discerning customer base.
Meet The GARDEN TRUCK FOODS Team
Gail Patak — Plant-Forward Chef, Trainer, Sustainable Concept Development, Culinary Education, Event & Fundraising Coordinator
Gail began as a corporate restaurant trainer, learning staff development and operations. She graduated from Culinard in Pastry and Culinary Arts, gaining strong cooking skills. She later moved into event planning, creating memorable dining events. With over 25 years in hospitality, Gail has opened restaurants, designed kitchens, made menus, and built teams. She knows concept creation, permits, training, and running profitable businesses. A passionate plant-based food supporter, Gail mixes cooking skills with bold, eco-friendly ideas that care for the planet. She co-founded Garden Truck Foods, guiding nearly ten years of eco-conscious, top-rated plant-based dining focusing on sustainability—from local sourcing to waste cutting. Her recent success, The Kitchen at Farm Sanctuary, is known for its mission and commitment to conservation and responsible eating. Based in Jacksonville, FL, Gail works to bring food ideas to life with tasty, sustainable meals that encourage healthier, greener communities. When not working, she enjoys time with her husband Ron and their rescue pets, living her values every day.
Rachel Oakley — Administrative Coordinator, Public Relations, Staff Writer, Sustainable Food Development
Rachel is a seasoned administrative professional with over two decades of diverse experience spanning the education, media, startup, and nonprofit sectors. She holds a distinguished double bachelor’s degree in Philosophy and English from the University of Adelaide, Australia. Most recently, Rachel served as Chief of Staff at Farm Sanctuary, where she expertly led administrative operations, directed board relations, and played a pivotal role in advancing sustainable food systems initiatives. Her extensive work has involved managing complex external communications and fostering seamless internal coordination across multiple teams. Beyond her professional pursuits, she is deeply committed to community service, volunteering with Make the Road New York to support vital advocacy efforts for immigrant and working-class communities. We are genuinely excited and proud to have Rachel’s wealth of experience and sharp expertise as an integral part of our team. Based in New York City, Rachel cherishes her time spent with her family and beloved pups.
Randy Caparoso — Wine Guru and Beverage Program Expert, Team Trainer, Food Photographer, Staff Writer
Randy Caparoso is a full-time wine journalist based in Lodi, California, and author of Lodi!, a guide to America's largest wine region. In 2024, he was honored as an Old Vine Hero for Communications and named a WineBusiness Monthly Industry Leader. Randy works as a freelance photographer, Editor-at-Large, and columnist for The SOMM Journal. From 2010 to 2025, he managed blogs and social media for Lodi Winegrape Commission. Earlier, he wrote a biweekly wine column for The Honolulu Advertiser (1981–2002). He’s a member of the Circle of Wine Writers. From 1988 to 2001, Randy co-founded Roy’s restaurants, serving as VP and Corporate Wine Director, opening 28 locations nationwide. He earned awards as Santé’s first Wine & Spirits Professional of the Year (1988) and Wine Marketer of the Year (1992, 19988) Randy brings to the team a wealth of knowledge and passion, which he will happily pass on to the teams he coaches. Randy is base in Lodi, California when he’s not working with clients, he enjoys soaking in the beauty of the wine country. You can view his amazing photos at www.randycaparosophotography.com
Ron Patak — Culinary Strategist, Restaurant Financial Specialist, Hospitality Consultant
With a deep passion for hospitality and relentless innovation, Ron has successfully launched numerous thriving restaurant concepts, meticulously crafted beloved and memorable menus, and built high-performing, dedicated teams. Spanning from casual neighborhood cafes to bustling high-volume franchises, his primary focus remains on seamless operations, driving significant sales growth, and creating unforgettable guest experiences that keep customers coming back. A standout moment in his career was partnering with renowned Chef Roy Yamaguchi to strategically expand the Roy’s franchise, expertly blending cutting-edge culinary creativity with sharp business acumen. Beyond that, he played a pivotal role in shaping the culinary curriculum at Culinard, overseeing kitchen design, spearheading faculty recruitment, and pioneering system development to elevate education standards. Ron also significantly enhanced operational efficiencies and refined recipes for the multi-unit group RREMC, LLC. As co-founder of Garden Truck Foods, he passionately champions innovative, plant-based comfort food in Jacksonville, where he lives happily with his wife, Gail, embracing the sun, sea, and vibrant local lifestyle.