News & Media From Elliot Maras
2018: business management, regulatory challenges and menu innovation led reader interest
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
As the impetus to start a food truck is more from the desire to prepare and serve high quality food, the business side of the business is an area where many of…
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Partners reinvent themselves as 'Bro-Ritos,' serving chicken and burritos
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
Following a process of trial and error, partners Marcus Crawford and Jonathan Gibbs reinvented their mobile food business, replacing a food trailer with a food…
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Mobile food’s expansion set to continue: Trends and insight report
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
Mobile food operators will continue to grow at rapid pace in 2019, according to "Think Mobile, Act Local: The Future of Mobile Food in America," the first…
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Mobile food entrepreneurs find their niche in New Jersey
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
Partners Marcus Crawford and Jonathan Gibbs learned the ropes of the mobile food business though trial and error, moving from a food trailer to a food truck.
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Food truck helps Washington State barbecue operation expand
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
A food truck has played an important role in Ron Swanby's expanding barbecue catering business. The operation also includes a permanent barbecue pit and…
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Fires engulf northern and southern California; food trucks feed evacuees
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
Food trucks have risen to the need to assist evacuees as lethal fires have destroyed homes and buildings in California. The fire in Northern California has…
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How a hairstylist became a barbecue entrepreneur
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
In the Pacific Northwest, one man's passion for barbecue has evolved into a multifaceted business, including catering, a food truck and barbecue sauce…
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Onetime political refugee finds a niche in Vegas with Polish food truck
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
By specializing in homemade Polish food, Jerry Kozielec has been able to make a good living in Las Vegas. He began his journey to the American dream as a…
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Ice cream and cookie truck newbies tap PR expert to raise awareness
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
Stephen and Diane Tchen have invested in the services of a professional public relations consultant to raise customer awareness for Kream Kong. The consultant…
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Food trucks answer the call after Hurricane Michael ravages the Florida Panhandle
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
For many stranded residents, food trucks have been the only outlets serving food after Hurricane Michael hammered the Florida Panhandle. Relief efforts…
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Kream Kong attempts the heights of homemade ice cream and cookies
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
Entrepeneurial couple Stephen and Diane Tchen have taken a careful approach to developing their homemade ice cream truck. After two and a half years of…
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After proving its concept with a food truck, Curry Up Now moves forward with franchise push
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
Akash and Rana Kapoor have proven that food trucks can provide an economical way for entrepreneurs with limited resources and even less foodservice experience…
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How Indian fast casual leader Curry Up Now began as a food truck
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
The husband-and-wife team of Akash and Rana Kapoor picked the right time to get into the food truck business in 2009. They now oversee Curry Up Now, a rapidly…
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Food trucks wait out Hurricane Florence, support relief efforts
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
Food trucks are hoping to get back to work this week after Hurricane Florence battered parts of the Southeast late last week. Thousands of people have been…
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Why blockchain technology will steer food trucks in new directions
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
Considering that food trucks utilize a wide range of business functions and oftentimes interact with various organizational networks, it’s a good bet that…
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Eco-friendly pizza truck expands into trailers and brick-and-mortar restaurants
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
New Yorker Max Crespo has proven that an individual with limited means who is motivated by a unique vision and dedication can make a difference to society and…
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Self-taught New Yorker pioneers ecofriendly food trucks
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
Max Crespo has made it his mission to develop a food truck that used compressed natural gas, a cleaner and safer fuel. His vision has resulted in 30 food…
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Gluten-free food trailer gains a foothold through trial and error
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
Once he realized there was a strong demand for his gluten-free food trailer, entrepreneur Brian O'Konek had to learn every aspect of the mobile food business…
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Twin Cities entrepreneur finds fast success with gluten-free food trailer
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
Being aware of the demand for gluten-free food based on his personal needs, this entrepreneur has found a market hungry for gluten-free certified festival fare.
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Line of credit puts Chattanooga mobile food operator back on the fast track
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
Establishing a line of credit proved to be a key factor in Jacob D'Angelo's recovery from a financial setback. He now has plans for a brick-and-mortar…
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