Booking services help more clients find food trucks

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

Booking services help clients find food trucks to serve regular meals as well as special catering events. The companies, which typically charge the food truck…

Mobile food app to offer virtual tokens, foundation for more efficient food supply chain

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

Fudi will offer a virtual token called FudiToken that will enable foodservice providers to give customers a convenient way to pay for their purchases, along…

Saladworks relies on food truck to drive sales while stores close for remodeling

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

The Saladworks food truck has proven a great way to serve loyal customers when a store is closed for remodeling, in addition to marketing the brand and…

A mission to help leads a Texas family into mobile food

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

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…

How Garbanzo's first food truck helps establish the brand in St. Louis

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

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…

How a DJ launched a food truck business

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

Having always worked as his own boss, food truck operator Keith Hill offers an excellent case study in entrepreneurial ambition.

Washington State food trucks fight for exemption from commissary requirement

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

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…

Mudslides still snag Southern California; support needed for food relief

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

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…

'Grocery on wheels' makes its debut

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

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…

Pizza Hut teams with Toyota on self-driving food truck

Pizza Hut has teamed with Toyota on a food truck in a mobility service alliance that also includes Amazon, Didi, Mazda and Uber.

11 menu trends going mainstream in 2018

Now trending: Detroit-styled pizza, Vibrantly colored drinks and salads, soft-serve ice cream coming in innovative flavors and a focus on mushroom-centric…

Technology, social media topics lead top 10 stories in 2017

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

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…

Food trucks in pro-bitcoin New Hampshire city begin to accept cryptocurrency

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

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…

From food truck to 5 restaurants: one entrepreneur's story

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

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…

Seoul Taco: A food truck entrepreneur success story

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

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…

Drumstick-roll please: KFC exec to share secret (branding) recipe as keynote of Restaurant Franchising & Innovation Summit

by Cherryh Cansler — Editor, FastCasual.com

George Felix, KFC's director of brand communications, will share his secret recipe on how KFC is resonating with both millennials and Baby Boomers at the 201…

Chefs' inspiration: Personal experience drives the process, but other factors enter the mix

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

Menu development is a team effort consisting of culinary, financial and logistics input. A balance is needed for a menu item to succeed.

Foodservice leaders describe best practices for managing social media challenges

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

Managing social media messages is an evolving challenge for foodservice operators. A recent panel highlighted how some proactive companies are addressing the…

Millennials: give us discounts, go easy on the apps

by S.A. Whitehead — Food Editor, Net World Media Group

One of the more eye-opening sessions at the Fast Casual Executive Summit in Nashville last month was a quick, question-filled hour-long chat with a varied…

Franchise or company owned stores? Successful followers of both models offer insight

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

The question of whether or not to franchise weighs heavily on the minds of foodservice establishments that must consider the benefits and challenges of…