Texas “foodies” have long embraced food trucks.
Now, some brick and mortar restaurant owners have embraced them as well.
Charlie Green, owns 3 conventional restaurants and just bought his second food truck.
He is based at Southern Methodist University.
There, he provides pizzas for both athletic and private catering events.
Not only are they profitable, Mr. Green notes they increase brand awareness.
These food trucks are considered an extension of his kitchen!