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Lumberjack Express Mobile Food Lab

Lumberjack Express

Lumberjack Express Food Lab

The Lumberjack Express, SFA’s new mobile food lab, provides transformational learning experiences for students while offering culinary delights for fans of the university’s hospitality administration program.

With cuisine prepared by hospitality majors under the direction of Chef Todd Barrios, service is provided by students enrolled in a customer-relations course taught by Dr. Chay Runnels, hospitality administration program coordinator and associate professor.

Lumberjack Express service will begin at 11:15 a.m. Oct. 1 in the Education Annex Parking Lot No. 15 on the SFA campus. Service will continue at the same time each Tuesday and Thursday. Guests are encouraged to arrive no later than 12:30 p.m.

Food sales will be handled through an online ticket system for presold meals with walkup business available for a limited number until meals are sold out. Each meal will cost $8, and only 60 meals will be sold for each day. Ticket sales will begin on September 3.

The Lumberjack Express mobile food laboratory provides students the opportunity to experience active learning in a realistic setting, as well as engage and empower them to create and execute an entrepreneurial business plan. According to National Restaurant Association research, the food truck trend, which began in Los Angeles, will continue to accelerate as entrepreneurs across the nation use them to enter the restaurant industry.

Lumberjack Express Fall 2019 Menu

Oct. 1 - EUROPEAN (Italian)
Spicy Italian Piada – spicy Italian sausage, marinara, mozzarella, sautéed onions and peppers on flatbread.  Served with Italian Pasta Salad.

Oct. 3 - CAJUN
Cajun Club – blackened chicken, pepper bacon, pepperjack cheese, lettuce, tomato, and Green Onion Ranch. Served with Cajun Roasted Potatoes.

Oct. 8 - LATIN (Mexican)
Tacos al Pastor – marinated pork, grilled red onions, pineapple salsa, queso fresco, and cilantro.  Served with Chipotle Corn Salad.

Oct. 10 - CREOLE
Creole Chicken Club – grilled chicken, bacon, lettuce, tomato, Havarti cheese, fried onion straws, with a Creole Honey Mustard on Pretzel Roll.  Served with Creole Potato Salad.

Oct. 15 - TEXAS BBQ
Smoked Cheeseburger with provolone, Honey BBQ aioli, and topped with Creamy Coleslaw. Served with “Cowboy” Beans.

Oct. 17 - ASIAN
Korean Steak Sandwich – grilled skirt steak strips wit Gochujang Slaw, sesame aioli, and cilantro. Served with Spiced Cucumber Salad.

Oct. 22 - COUNTRY COOKING
Grilled Cheese Club – Cheddar and Provolone with grilled chicken, bacon, and fried onion straws.  Served with Cucumber Tomato Salad.

Oct. 24 - MEDITERRANEAN
Hummus Burger – grilled hamburger with spiced tomatoes and onions, hummus spread, Spring Mix, and Feta cheese.  Served with Pita chips.

Oct. 29 - CAJUN
Blackened Shrimp Tacos with shredded cabbage, tomato corn relish, Spiced Remoulade, and parsley. Served with “Crab Boil” Potato Salad.

Oct. 31 - FUSION
Sloppy Jack – “Sloppy Joe” ground meat with shredded Monterey Jack/Cheddar cheese and sautéed onions.  Served with Loaded Potato Salad.

Nov. 5 - FUSION
Pico Burger – grilled hamburger with pepperjack cheese, lettuce, pico de gallo, and avocado spread.  Served with Texas Caviar Pasta Salad.

Nov. 7 - LATIN (Argentinian)
Chimichurri Steak Tacos with grilled onions, Radish Pico de Gallo, Queso Fresco.  Served with a side of Black Bean Corn Salad.

Nov. 12 - MEDITERRANEAN
Chicken Caprese Wrap – grilled chicken, fresh mozzarella, marinated tomatoes, and pesto aioli.  Served with sautéed zucchini and squash.

Nov. 14 - EUROPEAN (Spanish)
“Paella” Wrap – chicken, chorizo, shrimp, roasted red peppers, arugula, and saffron aioli in a grilled wrap. Served with Spanish Rice.

Nov. 19 - CREOLE
New Orleans Muffuletta – Black Forest ham, salami, provolone, and olive salad on a toasted bun. Served with Creole Pasta Salad.

Nov. 21 - TEXAS BBQ
Shaved Smoked Pork Tenderloin topped with Chipotle Bacon Onion Jam, Cheddar Cheese, and Apple Relish. Served with Roasted Potatoes and Onions.

Dec. 3 - ASIAN
“Eggroll” Wrap – grilled wrap with grilled chicken, sautéed cabbage/carrots/onions, sesame, and sweet chili soy glaze.  Served with Roasted Sweet Potatoes.

Dec. 5 - COUNTRY COOKING
Mac-n-Chez Burger – grilled hamburger topped with 5 cheese mac-n-chez and bacon.  Served with Fruit Salad.

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