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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 11:00 a.m. February 16, 2021 where the sidewalk ends between the STEM Building and 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 $8.00.  Walkup meals can sellout fast, but you can guarantee your meal by using our online ticket system. Ticket sales will begin on January 15, 2021.

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 Spring 2021 Menu

Feb. 16
Cajun Chicken Wrap — Blackened chicken, pepper bacon, pepper jack cheese, spring mix greens, tomato and green onion crema. Served with Cajun roasted potatoes.

Feb. 18
Texas Chicken Club Wrap — Smoked chicken, bacon, lettuce, tomato, smoked provolone and chipotle aioli. Served with a side of coleslaw.

Feb. 23
Grilled Hamburger Steak Wrap — Steak with Swiss cheese, sautéed onions and mushrooms, A1 aioli and fried onions. Served with garlic mashed potatoes.

Feb. 25
Tacos al Pastor — Marinated pork, grilled red onions, pineapple salsa, queso fresco and cilantro. Served with chipotle corn salad.

Mar. 2
Blackened Shrimp Tacos — Shrimp with cabbage slaw, mango salsa and sriracha honey aioli. Served with stir-fried Cajun rice.

Mar. 4
Philly Cheesesteak Wrap — Steak with onions, peppers, pepper jack cream and fried onions. Served with garlic roasted potatoes.

Mar. 16
Shaved Smoked Pork Tenderloin — Pork tenderloin with jalapeno cream corn, bacon, cheddar cheese  and white barbecue sauce. Served with smoked cheese grits.

Mar. 18
Grilled Steak Tacos — Steak with roasted tomato corn relish, queso fresco and chimichurri sauce. Served with black bean rice.

Mar. 23
Blackened Steak Tacos — Steak with corn maque choux, arugula, pepper jack and Louisiana hot sauce aioli. Served with Cajun hash browns.

Mar. 25
Blackened Cheeseburger Wrap — Blackened cheeseburger with pepper jack, Louisiana hot sauce aioli, lettuce, tomato and red onion. Served with a side of “crab boil” potato salad.

Mar. 30
Creole Chicken Club Wrap — Grilled chicken, bacon, spring mix lettuce, tomato, Havarti cheese, fried onion straws and Creole honey mustard. Served with mashed sweet potatoes.

Apr. 1
Shaved Smoked Pork Tenderloin Wrap — Pork tenderloin with sharp cheddar, peach salsa, arugula and cilantro. Served with sweet potato and andouille hash.

Apr. 6
Smoked Cheeseburger Wrap — Ham, grilled onions, cheddar cheese and a smoky honey mustard. Served with loaded potato salad.

Apr. 8
Rotel Chicken Wrap — Grilled chicken, refried black beans, Rotel cheese and pico de gallo. Served with roasted corn salad.

Apr. 13
Grilled Steak Fajita Tacos — Steak fajita with onions and peppers, cheddar jack cheese, pico de gallo and avocado crema. Served with Spanish rice.

Apr. 15
The Big Jack — Grilled cheeseburger wrap with bacon, lettuce, tomato, red onions and French fry sauce. Served with black pepper roasted potatoes.

Apr. 20
New Orleans Muffuletta — Black Forest ham, salami, provolone and olive salad on a toasted bun. Served with Creole pasta salad.

Apr. 22
Grilled Chicken Wrap — Grilled chicken with maple bacon, honey mayo, spinach, feta cheese and watermelon relish. Served with five-cheese “mac ’n cheez.”

Apr. 27
Grilled Pizza Wrap — Italian sausage, pepperoni, tomatoes, marinara and mozzarella. Served with Italian pasta salad.

Apr. 29
The Big Easy — Shaved pork tenderloin sandwich with sharp cheddar, bacon onion jam, grilled onions, arugula and maple aioli. Served with a side of muffuletta pasta salad.

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