Recognizing the need for Texas-style barbecue in Mexico City, an American migrant and his partner installed a trailer to introduce Mexicans to American barbecue. The business grew by word of mouth and has expanded to a second location.
Ambiance — the look and feel of the service environment — has emerged as a critical factor in guest satisfaction, according to research presented at the National Restaurant Show. The general manager plays a key role in influencing restaurant ambiance.
Cody and Kirsten Fields knew the wholesale market was potentially much larger than their food truck business, and maintained their focus on it as their long-term goal. They now serve a regional Whole Foods Market account, and expect their wholesale business to double this year.
Digital signage, online ordering and loyalty apps have each helped to transform the restaurant vertical in different ways. During a panel entitled, "I'll take digital to go," at the Restaurant Franchising and Innovation Summit, four restaurant execs addressed the changes they've seen in their operations.
An Austin couple with a love of empanadas has introduced a food truck to create awareness for their wholesale business.
Growing numbers of foodservice establishments are displaying food before it is prepared. Meanwhile, automated food preparation systems are on the rise.
Hank and Harry's Delicatessen in Miami was able to get 1,400 downloads for its mobile ordering app. The app allows the company to market to customers and has delivered excellent results in eight months.
Food truck operators found a wealth of vehicles, cooking equipment, management tools and food and beverage products on display at this year's National Restaurant Association Show in Chicago.
New foodservice technologies — including self-order kiosks, mobile ordering and EMV-enabled payment systems — are being introduced at a rapid pace. Operators with existing POS investments need to be able to integrate new capabilities into their existing systems.
After starting out as a provider of tabletop crepes, Crepes Bonaparte expanded into catering, food trucks, a food truck booking service and, eventually, a brick-and-mortar restaurant. Synergies among the different business segments have helped the company maintain profitability.
A catering business modeled on the street crepes of France mushroomed into a multifaceted foodservice business including food trucks, a catering business and a brick-and-mortar restaurant.
Pizza truck entrepreneur Bob Stephens reasoned that self-serve kiosks make sense for food trucks, but he had difficulty finding one. He managed to find a developer who was able to provide a solution for an affordable price.
Using a family recipe for soft serve ice cream, Joe Nicchi has found a big demand for the product in Los Angeles, which he is meeting with a pair of refurbished Mister Softee trucks. He has recently begun wholesaling his ice cream.
Roz Edison and Kamala Saxton got into the food truck business at the right time in 2009, despite little formal business experience. Having a clear focus on the type of food they wanted to offer and maintaining a consistent schedule for the truck proved important to their success.
Eric Silverstein's experience running a food truck gave him the foundation for both the restaurant and catering businesses and established his reputation as a celebrity chef.
The study ranks cities according to the favorability of food truck regulations to food truck owners, and calls for local governments to become more food truck-friendly.
Matt Basile leveraged his marketing skills to establish himself as a street food celebrity in Toronto. He now employs 25 mostly full-time people.
Many food truck booking services also provide locator services to help customers find food trucks. These companies oftentimes provide additional services for food trucks, as well.
Besides matching food trucks with clients, food truck booking services oftentimes provide other services for food trucks, such as customer locator apps, marketing support, help with regulatory requirements, on-site serving assistance and even menu development.
Booking services help clients find food trucks to serve regular meals as well as special catering events. The companies, which typically charge the food truck a fee or a percentage of the sales, have been expanding. Food truck operators hold mixed views.