The Food Truck Phenomenon- Gourmet, On-The-Go
By Jocelyn Chavez
In a society full of gourmet food-loving, time-crunched consumers it’s little wonder that food truck businesses that marry upscale food and convenience are proving to be the perfect recipe. Today’s food trucks have come a long way, though. From cupcakes to tacos, today’s food trucks are serving up a wide-range of popular treats and upscale fare, and redefining the sector. In fact, in 2010, Food & Wine magazine named Roy Choi, chef and owner of the Kogi BBQ truck, which serves Korean tacos, one of the best new chefs. Fortunately, with numerous established food franchises and onsite, vending businesses available, you don’t have to be a seasoned restaurateur, a professional chef, or an experienced business owner, to become part of the fast-growing, mobile food movement.
With fine dining on the decline, and consumers opting for affordable indulgences, pristine food trucks have established a presence across the nation, in big cities and smaller markets, as well as on cable TV. Food Network’s reality series, “The Great Food Truck Race,” debuted in August 2010 and showcased seven of the country’s best food trucks as they cooked and competed their way across America. The gourmet food truck movement has taken on such significance, that Zagat Survey, known as the "burgundy bible," the world's most trusted source for consumer-generated survey information, recognized food trucks for the first time in its’ 2011 New York City Restaurant Survey and has launched a website devoted to New York-area food trucks that lets users locate, rate and review food trucks.
Consumers have long enjoyed the convenience of food delivery services and delighted in the anticipated arrival of an ice cream truck. However, thanks to technology, and social media sites in particular, instead of awaiting a bell signaling an ice cream truck’s proximity, consumers are frequently tracking their favorite food trucks’ routes in real time, via smart phones and social media sites; and forming lines that stretch around the block in hopes of getting their favorite treats.
In addition to attracting a devoted audience of loyal customers, owners of food truck businesses enjoy considerable advantages. Unlike traditional, brick-and-mortar restaurants, mobile food businesses that can be operated from a van, truck, or a cart, feature reduced operating costs, less square footage and equipment, lower overhead, and minimal staffing requirements.
If the flexibility that mobile businesses offer appeals to you, consider exploring the array of onsite businesses and franchises that are available. In addition to food franchises, like Kona Ice, there are a variety of vending concepts, and other onsite businesses and franchises that bring a wide-range of products and services directly to clients’ locations. With busy consumers continually seeking convenient, time-saving solutions, this is an ideal time to own a mobile franchise or an onsite business.