Inside The Box

A new culinary establishment recently rolled into town. Eric Winn ’04, Tu’14, and Mike Parshley, Tu’14, developed the idea for Hanover’s first food truck during their orientation in 2012. Like good M.B.A. students, the founders conducted extensive market research to gauge interest in their venture. “The demand was real,” says Parshley, but “one of the biggest challenges was that there wasn’t a precedent in the community.” They managed to persuade town and gown officials that their idea would not only add value to campus by providing healthy meals but would also give students firsthand experience in running a small business. After raising more than $140,000 in startup capital, The Box (shortened from Lone Pine Lunch Box at the suggestion of undergrad employees) opened its windows for lunch in late March. >

Winn explains the business model as “a food truck for students, by students.” The Box is staffed by two dozen undergrads and Tuck students, with the support of faculty advisors. Undergrads cover all shifts and rotate through management collaborations. Grad students mostly stay out of the truck. “We find that we get in the way when we’re in there,” says Parshley. “These undergrads know more about this truck than we do, and they’re having conversations almost every day about how to make things run more smoothly.”

Executive chef—and Hanover native—Tyler Harvey describes her menu as Mediterranean-inspired cuisine. Current staples in- clude sandwiches, salads, grain bowls and soups prepared daily in a campus kitchen. Harvey specializes in cooking with fresh, locally sourced ingredients and is excited to develop seasonal dishes using produce from area farms. Her latest creation is a gourmet twist on the BLT featuring bacon, mozzarella, heirloom tomato, asparagus and basil aioli. “Good inputs lead to good outputs,” says Parshley, noting the company’s commitment to high-quality food and service. “We want to delight.”

Meals on Wheels: Winn (left) and Parshley