out of the box
A few things have been lost in the recent food truck revolution. Between the brick and mortar restaurant and the food truck, there is room to combine the best of both to create a new experience. The humble shipping container provides the basic module for our micro-dining unit that emphasizes quality without sacrificing mobility. Churn2 is the prototype for a new platform that brings innovative cuisines to creative locations.
Operating from a fixed location allows a container to be part of the neighborhood, receiving regular deliveries and satisfying cravings without burning fossil fuels every day. The strictly limited interior space inspires novel and efficient foods and preparations while dramatically reducing consumption of power, water, real estate, and natural resources. Without the tires, cab and engine, customers can walk right into the container, engage with the staff, and watch their food being prepared while staying out of the elements. The extra space also facilitates more complex preparations that yield fresher and more creative food. But, the ability to set up or pack up in a day gives just the right amount of portability to accommodate dynamic demands and special events. Maximizing efficiency allows us to serve a better product to the same number of customers as a store several times larger while leaving the land below unscathed for the future.
Churn2 realizes this promise by creating a new destination in the heart of Harvard University. Liquid nitrogen ice cream was a natural fit for our prototype micro-food unit. Proven in grade school science labs across the country, the use of liquid nitrogen allows for an on-demand flash-frozen preparation from a simple milk and sugar base; ensuring the freshest possible product and eliminating energy-hogging freezers. With Churn2 now open, we are already testing new foods and scouting new locations for the next generation of mobile dining.