News

Food trucks adapting sales approach in wake of coronavirus

March 26, 2020

Just a month or two ago food trucks in St. Louis were rolling along in the typical mobile food environment — parked and serving diners from local businesses, campuses and medical facility sites.

Now, with the ongoing COVID-19 pandemic shuttering everything and making a ghost town of once-busy avenues and business areas food truck operators are changing direction, as well as the business model, to keep operations going forward.

For Go Gyro Go, operated by Ken Hirsch, it's mean developing an online ordering process and other food trucks that share a kitchen commissary so customers can order and pick up at the commissary.

For the Sia's Italian Ice truck it's meant switching to the business of delivering pre-packaged food to a local nursing home where employees need meal help, according to a STL Today report.

For more insight on how COVID-19 is impacting the food truck industry click here.