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“I’m a self-taught entrepreneur, master builder, general contractor, timber framer, general contractor, welder, fabricator, artist and designer. Opened the bus, bought a Japanese fire truck and converted it to a mobile hotdog truck. Bought an old automotive garage, converted it into BLAKE 5000 sq. ft restaurant (with hydraulic lifting glass stairs)… just doubled the building size by adding a distillery and brewhouse. Interested in all skills. Also sailor, diver, and motorcycle rider.”
The Leyland Titan was a British-manufactured bus introduced in 1959. The PD3 series had a maximum double-deck length of 30 feet (on two axles), a gross vehicle weight of 14 tons, an 18 ft 3 in. wheelbase, and a semi-automatic gearbox - an unusual feature at the time. Thanks to its 8 ft wide body, the PD3 had a higher seating capacity than other buses, with a passenger capacity of 70 (38 upstairs & 32 on the lower level).
Norman has taken the iconic bus and turned it into a seasonal “bustaurant”. This is one food truck that really stands out!
Great project, Norman! Thanks for sharing it with us!
Q: What is it?
A: It’s a 1962 British Leyland Titan PD3 double decker diesel bus converted into a restaurant/food truck. The bus was brought over some time in the late seventies and went into service as a tour bus in Victoria, B.C. After being retired from service, it was converted to a makeshift coffee house. Charlie Locke (President at the Lake Louise Ski Area) fell in love with it, bought it, and used it to run up and down Banff Avenue offering rides, coffee and discount lift tickets. It ended up back in Invermere, B.C. for over 15 years, sitting on the side of the road as an ice cream stand. I purchased it, brought it back to Alberta and converted it to its present form of the only double decker restaurant. We have a seating capacity for 16 with a fully serviced bar, propane heaters, LED lights and an elevator to bring the food upstairs.
Q: What special features does your food truck/restaurant have?
A: It has a sectioned roof that rises 4 feet, heated interior, hardwood floors, LED lighting, 2,000W surround sound audio system, fully functional bar, food dumb waiter, LED TVs, on-demand hot water system, hydraulic leveling jacks, a fully equipped kitchen, and matching bar trailer. Computer, internet AC/DC electrical system. 3,000W inverter, computer controlled awning system, complete gourmet kitchen, built-in freezer, custom-made exhaust fan and fire suppression system, etc.
A: I use 8 hydraulic cylinders: 4 of them are leveling jacks that lift the bus completely off the ground for level and stability for dinning. The upper 4 cylinders raise the entire mid-section of the upper roof to provide a 9-foot interior ceiling height. There’s also an electric power unit, reservoir tank, control valves, solid plumbing. Sprockets and chains for food elevator, trailer hitch for tow-along bar cart.
Q: What design/build challenges were overcome?
A: I had to section the roof, and build a sub-frame so the upper roof could raise 4 feet. I had to figure the hydraulic leveling jacks, so the bus lifts completely off the ground for a level and stability-working platform. There were other challenges, like putting in hot and cold water, drainage, storage tanks, electrical, 12V and 120V power, as well as place the hydraulic and gas lines inside.
Q: If you had to build it again, what would you do differently?
A: Not much, I’m adding air-conditioning this spring but nothing other than that.