Frequently Asked Questions
Find answers to your most frequently asked questions below. If you are still unable to find what you are looking for, please feel free to reach out to us via the contact us section of this website, we'll do our absolute best to follow up with you and to provide an answer to your question.
When does your 2021 season begin?
Our 2021 season inclusive of all street locations, delivery and catering services is set to resume in late April somewhere around the 27th pending the weather conditions, completion of recruitment, training and other pre-season activities. We’ll update our schedule closer to that time once everything is confirmed at https://www.jamrockjerkny.com/streetlocations-events.html.
Do you have a brick and mortar location?
Yes, we do have a location in Queens New York, however we do not serve customers or provide any other in person sales or product related services at this location. The location serves as our private commercial kitchen facilitating all food related activities including preparation, packaging and storage along with serving as the base of operations for our mobile street carts and other equipment. The location is fully licensed and approved as a food service establishment by the NYC Department of Health and all other relevant state and local authorities.
Are you interested in opening a permanent restaurant, a food hall kiosks or any other brick and mortar store?
No, at the moment we are not. Our business model was built on the basis of dynamic mobility and that core concept has not changed. We love what we do and regardless of the challenges that come with it, we remain focused on honing our craft within the mobile food service industry.
Why do you operate seasonally?
Authentic Jamaican Jerk requires preparation outdoors over a charcoal grill and the winter months are not conducive to this form of outdoor activity, this is the primary reason behind our seasonality. Additionally, the off season allows us to carry out comprehensive maintenance, upgrades and renovations of our mobile equipment and facilities which are operated at extremely high volumes and peak rates during the operational season which typically runs from April to October. This break, also allows for a comprehensive review of our operations and procedures, identifying areas for improvement and implementing solutions to these, thus maintaining and improving the quality of operations and the overall customer experience.
Why do you change locations daily and only operate at each location once weekly?
Our operations can become rather busy at times attracting large crowds and creating long lines on sidewalks and with many of our locations being in the central business districts of New York City and their surrounding neighborhoods we've always made it a point of duty to operate with a measure of equilibrium so as to reduce our foot print and potential impact on the urban ecology of these areas. Additionally operating at multiple locations daily has allowed us to extend our reach accross the city and not allowing ourselves to become a monotomous regularity has also created and maintained a level of expectancy and excitement amongst our customer base each week.
We like the design and build of your mobile food carts, can we buy one or get one made?
Unfortunately not, our equipment is not available for sale and our blueprints are not available for reproduction. The designs of our mobile food carts are registered and protected by the USPTO under the Design Patent provisions of US Code Title 35 Chapter 16. Duplication of our equipment is highly discouraged and any infringements thereof will result in legal ramifications.
We like the concept of your business, are you open to any franchise opportunities?
Unfortunately no, we are are not open to any franchising opportunities at the moment.
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