The food truck sector has grown from sidewalk hot dog carts and street taco sellers to gourmet cuisine, with ethnic food, comfort food, ethnic cuisine, and innovative fusion food to pick from.
Every day, an estimated 2.5 billion people eat street cuisine from food trucks, according to Zagat. The origins of food truck meals may be traced back to our childhood memories of following ice cream trucks around the neighborhood.
They eventually evolved into pretty boring food vans known as "Roach Coaches," serving French fries, Coke, coffee, and a few dreary sandwich options. Then there were the corn dog and funnel cake sellers, who usually operated out of a truck or trailer at fairs and carnivals.
Food trucks may now be located outside parks, grocery store parking lots, airports, schools, farmers markets, pubs, workplace parking lots, commercial sites, and more. At the same time, they were formerly only found at fairs, carnivals, and outside downtown offices. Food trucks have become popular at special events such as weddings, school dances, birthday celebrations, workplace parties, and public gatherings as their popularity has grown.
Food trucks may now be brought in instead of catering at concerts, festivals, and other entertainment events. This is a win-win situation. The Covid epidemic severely harmed the catering business.
According to Fortune magazine, 110,000 restaurants and bars will disappear by 2020, and the National Restaurant Association estimates that roughly 2.5 million jobs were lost last year compared to pre-pandemic levels.
When things reopened, several municipal authorities imposed capacity and eating limitations on restaurant owners, which they had to follow.
This has contributed to the present increase in the food truck sector. One group of employees understood their love was cooking for customers, but they wanted more freedom, flexibility, and cheaper expenses than a traditional restaurant would provide.
Another category includes persons who may have lost their conventional jobs due to the epidemic and are looking for a way to start their businesses. Owning and managing a food truck was the ideal solution in both circumstances.
Food trucks have various utility infrastructure problems compared to permanently placed restaurant because of their mobility and flexibility. The first is electricity, as you cannot connect to the local power system. Most food trucks rely on generators to operate their refrigeration and other energy requirements.
Another issue for food trucks that use gas equipment is finding a place to purchase gas. Rather than natural gas, which is usually obtained through underground pipelines, most people utilize propane stored in tanks.
The Internet for payment processing is another aspect of the service infrastructure that permanent eateries have. Food trucks don't have the option of connecting their point-of-sale system to a power outlet or cable modem. Some food truck owners have modified their phones to accept credit card payments. If someone attempts to contact or text your phone when making a credit card payment, you can have issues.
While this may be great for someone who sells crafts at local fairs on weekends, it may not give clients the impression that your food truck is a legitimate business. Alternatives include hotspots and jetpacks, although their designs are more personal and not for business usage.