Food Truck

12/13/2021

Who’s frequenting food trucks and why?

Consumers and vendors alike are finding serious competitive advantages to food trucks. Young, digitally savvy consumers love the quick-serve, fast-food nature of these highly-branded, often delicious restaurants on wheels. Food truck owners, such as Austin’s Cafe Ybor, know who their young target market is and makes a concerted effort to interact with them every day, both in-person and on social media. This close connection between customers and owners means instant insight into menu and food preferences, so customers tend to get what they want fairly quickly.

Most likely consumers to purchase a meal from a food truck are aged 18 to 34, followed by 54 percent of diners aged between 35 and 44 years old.

Millennials are widely considered the “food truck generation” with 47 percent having eaten from a food truck at some point. Think young, hip urban eaters.

Over 90 percent of diners rated food truck quality as excellent or good and over 80 percent of them used words like fun, exciting, new, different and unique when asked why they dined there.

Almost all diners interviewed planned to continue patronizing food trucks and loved the speed, convenience, quality and price of food service.

12/12/2021

“It’s almost like poutine but better” fight me.

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12/10/2021

This week we’ll take a look at the surprisingly long history of mobile dining.

12/09/2021

Why all the food truck hype?

Food trucks, like Vancouver Foodee’s exclusive partner, Tacofino, can be a more affordable option for first-time and startup entrepreneurs than brick-and-mortar restaurants. Tacofino first started in a surf-shops parking lot in the remote west coast town, Tofino. We’ve written a story about Tacofino’s immense success and fast growth if you need some extra convincing on how awesome food trucks are.

Food trucks get to sell and market directly to the consumers. They can find and go to their target market literally on the streets as well as on social media, rather than waiting for consumers to come to them. These mobile restaurants have great built-in branding, often with menu items and fun branding painted right on the truck to help market and advertise on-the-go. Because of their traveling nature, food trucks have to be very socially savvy, using geolocation, targeting, and tags to show where they are to digital Millennials.

Startup costs for creating your own restaurant on wheels averages from $50,000 to $60,000.
Less than $100,000 can kickstart a food truck that makes $250,000 to $500,000 per year.

12/08/2021

The Fast Growing Food Truck Industry

The Food truck industry is now $2 billion-plus in estimated revenue in cities across the U.S. Compared to 2014, the industry’s overall revenue has grown 300% in the last three years.

Food truck growth is even outpacing overall commercial foodservice, such as restaurants, at a growth of 5.4 percent versus 4.3 percent. Many restaurants, however, are jumping on the mobile trend, establishing their own satellite food truck restaurants with limited, more casual or fun menu items.

12/07/2021

Here’s a little bit of inside intel: Los Angeles magazine HQ is 5900 Wilshire, AKA smack dab along the mid-city food truck corridor. Every day for the last several years, a dozen or so trucks pull up outside the building. We’ve tried all of their bowls and wraps and mash-up monstrosities and watched them closely. The result? We’ve gotten pretty good at smelling out which trucks are worthwhile, and which are going to be gone in two weeks when people realize that their sushi-stuffed cheesesteak is a no-go. The best ones have a clear concept, a tight menu, and a regular line. Here, we share with you what we’ve learned. Come, mobile cuisine enthusiasts, lend us your ear—and a napkin.

We're not drooling, you're drooling

11/30/2021

11/30/2021

11/30/2021