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Industry News

Food truck evolution: Owners strategize as novelty wears off

NEW YORK (AP) — Starting a food truck to sell tacos or barbecue on downtown streets may seem easy or fun, but owners are finding they need more sophisticated plans now that the novelty has worn off. A culinary fad a decade ago, food trucks have lost some luster and even new ones may not draw a crowd. (Associated Press)

Industry News

Food truck millionaires who beat the odds

When brothers Pete and Ben Van Leeuwen and Laura O’Neill decided to try out making ice cream in their Brooklyn apartment a decade ago, their idea was simple: Reinvent the ice-cream truck with great tasting ingredients. The only problem was, they had no experience in actually making the product. (CNBC)

Industry News

Food truck fare, steakhouse fusions stoke US interest in Brazilian cuisine

Brazilian cuisine has a relatively high level of recognition among US consumers, thanks to the popularity of Brazilian-style steakhouses and the spike in interest in Brazilian food and drinks around the 2016 Summer Olympics in Rio de Janeiro. Brazilian fare is still going strong on US menus and diners are gaining a deeper understanding of the cuisine beyond grilled meats and the classic caipirinha. Chefs are drawing on influences from the South American country to create modern dishes that blend Brazilian elements with current US food trends, and new concepts from Brazil are primed to enter the US market as interest in Latin American cuisine grows. (SmartBrief)

HERO Resources

Food Trucks & Trailers

Step 1 – Check to See If You Have a Food Truck Does your food truck or trailer require an L&I inspection? If it does, you must get the inspection

Full Service Magazine News Room Quick Service

Food trucks: More than just a trend

Have you heard about food trucks as the latest trend in food service? Is it a trend? Is it really new? What about urban street vendors that sell hot dogs, pretzels, kabobs and countless other foods?

News Room

7 factors consumers consider when choosing a restaurant

For consumers, choosing where to eat is a complex decision. Today’s diners are concerned about the quality of the food they’re eating, but they’re also looking at factors beyond food, like technology and a restaurant’s environmental impact.