Elliot Maras

Elliot Maras is the editor of KioskMarketplace.com and FoodTruckOperator.com.


Food trucks wait out Hurricane Florence, support relief efforts

Food trucks wait out Hurricane Florence, support relief efforts

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.

Why blockchain technology will steer food trucks in new directions

Why blockchain technology will steer food trucks in new directions

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.

Eco-friendly pizza truck expands into trailers and brick-and-mortar restaurants

Eco-friendly pizza truck expands into trailers and brick-and-mortar restaurants

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.

Self-taught New Yorker pioneers ecofriendly food trucks

Self-taught New Yorker pioneers ecofriendly food trucks

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.

Gluten-free food trailer gains a foothold through trial and error

Gluten-free food trailer gains a foothold through trial and error

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.

Twin Cities entrepreneur finds fast success with gluten-free food trailer

Twin Cities entrepreneur finds fast success with gluten-free food trailer

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.

Line of credit puts Chattanooga mobile food operator back on the fast track

Line of credit puts Chattanooga mobile food operator back on the fast track

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.

Moral support and a willingness to change help Chattanooga food truck overcome a setback

Moral support and a willingness to change help Chattanooga food truck overcome a setback

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.

Versatile POS supports expansion for Mexico City barbecue entrepreneurs

Versatile POS supports expansion for Mexico City barbecue entrepreneurs

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.

Entrepreneurs score big introducing American barbecue south of the border

Entrepreneurs score big introducing American barbecue south of the border

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.

Foodservice success: How metrics differ for limited and full service

Foodservice success: How metrics differ for limited and full service

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.

Empanada truck entrepreneurs tackle wholesaling head-on

Empanada truck entrepreneurs tackle wholesaling head-on

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.

Empanada food truck finds niche in Austin, provides entrée into wholesale business

Empanada food truck finds niche in Austin, provides entrée into wholesale business

An Austin couple with a love of empanadas has introduced a food truck to create awareness for their wholesale business.

Food preparation moving to the front of the house

Food preparation moving to the front of the house

Growing numbers of foodservice establishments are displaying food before it is prepared. Meanwhile, automated food preparation systems are on the rise.

How a mobile app wins millennials’ loyalty

How a mobile app wins millennials’ loyalty

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.

NRA show serves up feast of food trucks, management tools, food and more

NRA show serves up feast of food trucks, management tools, food and more

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.

Self-order technology options expand, challenging foodservice operators still using legacy POS

Self-order technology options expand, challenging foodservice operators still using legacy POS

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.

Southern California crepes food truck expands into multifaceted foodservice business

Southern California crepes food truck expands into multifaceted foodservice business

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.

Crepes food truck finds its niche in Southern California

Crepes food truck finds its niche in Southern California

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 pioneers self-order kiosk in South Florida

Pizza truck pioneers self-order kiosk in South Florida

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.

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