Elliot Maras Elliot Maras is the editor of KioskMarketplace.com and FoodTruckOperator.com.
Starting a food truck has been an intense educational experience for a Texas family with no prior foodservice background. Entering their third year, Steve and Nanette Hutto have decided to take an active management role.
Denver-based Garbanzo Mediterranean Fresh launches its first food truck in the St. Louis area, tapping the services of an existing food truck operator who was also a former Garbanzo employee.
Having always worked as his own boss, food truck operator Keith Hill offers an excellent case study in entrepreneurial ambition.
The proposed bill supported by 12 state lawmakers would allow a mobile food vendor to be granted a variance to the requirement if the food truck has the same capability as a commissary kitchen.
More mudslides are expected in Southern California because many of the hills in the area were scorched by fires that burned the vegetation that would have absorbed much of the water from the rains. Relief efforts are being handled by the local food bank and government agencies.
Self-driving vehicles that deliver fresh produce and allow consumers to place orders via an app and then physically pick their own produce could be the long-sought answer for online produce delivery.
Keith Hill believes the food truck industry is becoming more competitive and needs more educational resources to help entrepreneurs succeed. This is why he participates in industry building activities, including sharing his expertise with others.
Stories about social media and technology tools were the most-read articles in 2017, the inaugural year for Food Truck Operator. An analysis of the 10 stories reflects a variety of concerns as the industry continues to expand at a rapid pace.
Keene, New Hampshire, a pro-bitcoin community, already has its second mobile food vehicle that will accept bitcoin, a digital currency that is growing in popularity.
Entrepreneur Doug Hildreth found a big market for a host of niche beverages such as nitrogen-infused coffee, bubble teas, craft sodas and shaved ice in his New Hampshire town.
While a commissary gave David Choi the venue for his first restaurant, his food truck experience gave him the skills needed to prepare and serve food to customers efficiently and profitably.
A passion for food, combined with a desire to improve his lot in life and a little luck propelled David Choi, the son of Korean immigrants, to launch Seoul Taco, a small chain of restaurants and food trucks.
Menu development is a team effort consisting of culinary, financial and logistics input. A balance is needed for a menu item to succeed.
Managing social media messages is an evolving challenge for foodservice operators. A recent panel highlighted how some proactive companies are addressing the task.
The question of whether or not to franchise weighs heavily on the minds of foodservice establishments that must consider the benefits and challenges of offering a turnkey program to entrepreneurs versus having more control via expanding with company owned stores.
A panel during the Fast Casual Executive Summit at the Nashville Omni explored the questions management should ask before investing in growth initiatives.
Cloud technology enables companies to respond faster to market changes and empowers employees to perform better, but change doesn't come without pain.
While mobile orders represent a minority of orders, panelists said the ratio is shifting in their favor. A panel of restaurateurs tackling the issue at the Fast Casual Executive Summit drew an overflow audience.
Speakers at the Fast Casual Executive Summit demonstrated the importance of taking risks to discover their own unique attributes, and to commit themselves to personal growth.
Menu experts predict global menu trends at this year's Fast Casual Executive Summit.