Elliot Maras is the editor of KioskMarketplace.com and FoodTruckOperator.com.
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 displaced and are in need of food and water as assistance has been hampered by road closures caused by flooding and food truck operators are stepping up to help.
Considering that food trucks utilize a wide range of business functions and oftentimes interact with various organizational networks, it’s a good bet that blockchain technology will drive food truck operations.
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 be personally rewarded.
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 trucks and seven brick-and-mortar restaurants.
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 through trial and error.
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.
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 restaurant in addition to his food trailer, concessions stand and catering business.
Jacob D'Angelo's food truck, catering and concessions business was riding a strong growth curve when an engine failure put the truck out of commission for several months. The support of the Chattanooga, Tennessee, community and a reassessment of his business allowed him to recover.
The success of their first restaurant encouraged the owners of Pinche Gringo to open a second restaurant in 2017. An enhanced customer display system enabled the restaurants to keep pace with increasing traffic and allowed for more creative in-store marketing.
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.
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.