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Food trucks have come a long way since they first earned the “Roach Coach” moniker. Today’s food truckers are often fresh-from-college grads craving a business of their own…without the massive expenses of owning your own restaurant. Food truck road warriors even have their own reality competition show on Food Network, The Great Food Truck Race. So what’s the deal with the food truck craze sweeping our nation’s biggest cities?
Benefits of the Food Truck
Many recent food truckers don’t have a culinary background, per say: they may have earned a reputation for making killer cupcakes in business school or they became masters of grilled cheese thanks to limited dorm room resources. Having a food truck relies on embracing social media, something young people excel at. Marketing is simple: they log into their truck’s Twitter or Facebook, update hungry fans about where their truck will be that day, and open up shop. Their food costs are relatively low and their low prices appeal to students, young professionals, or on-the-go travelers and workers.
What Makes a Successful Food Truck?
- A truck-friendly concept. The best concepts can be easily, quickly, and cheaply made in a vehicle. Think hot sandwiches, tacos, burgers, or low-maintenance desserts.
- A creative menu. What person is going to stop and eat a grilled cheese when they can make one at home in five minutes? Gourmet grilled cheese trucks who serve up cheesy masterpieces with gouda, havarti, or custom cheese blends will turn heads much faster than standard grilled cheese fare.
- Great locations. Outdoor festivals, working districts with hungry lunchbreakers, or farmer’s markets are excellent food truck vending locations.
