What makes food trucks so popular with chefs?
The types of overhead is similar but much less with food trucks than with brick and mortar restaurants.
Operators note both have paper products, food, marketing and utility costs.
Rental space for a brick and mortar restaurant is often substantially more money.
“Building out” a brick and mortar restaurant is much more expensive as well.
Chefs also appreciate the number of customers that food trucks can reach.
The ability to travel to areas where crowds gather is an enticing concept.
How popular are food trucks?
One analysis showed the number of food trucks spiked 197% from 2011 to 2013!
Their numbers continue to grow.