“Food truck”, “mobile cuisine”, “nonstaurant”, “street food”, and “gourmet gastronomy on the go” are terms becoming increasingly popular in the American food industry. Within the last 8 years it’s obvious the mobile restaurant industry has evolved dramatically. Food trucks are no longer the scarce, unclean, unhealthy and unappealing last resort (only if you were starving) food option. They have transformed into a smorgasbord of well sought after, unique, convenient, gourmet cuisine options invading city streets across America. Food trucks have become so popular that newly established organizations such as the National Food Truck Association and Food Truck Nation have begun to assemble national festivals, rallies and tours just to satisfy the request of millions of street-foodies nationwide. This noticeable change to the mobile restaurant industry is not only taking our nation by storm it is transforming the restaurant industry as we know it.
With the almost overnight growth of mobile restaurants it may seem as if this new and innovative idea was established in the 21st century however; food trucks have been shaping the American food service industry since the 1600’s.
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- In 2008 Ray Chai opened the first Kogi truck considered one of the first “gourmet” food trucks.
- In 2010 The Food Network premiered The Great Food Truck Race, which could be considered the spark of the food truck industry fire.
Commandeering this much business in a matter of years has seriously affected the way the restaurant industry is operating. Brick and mortar restaurants are beginning to feel the pressure of this growing trend. They are struggling to keep their seats filled and have started to resist the new competition. Some restaurants have even gone as far as using government power to place burdensome restrictions on the food truck industry in order to cut off the competition.
In addition to these outrageous laws; individual state restaurant associations are pursuing a limited time restriction for food trucks. They hope to dictate when and for how long food trucks are able to service food in a specific location. Some brick and mortar restaurants have even decided to fight fire with fire. Establishments such as Chick-fil-a, On the Border, Rita’s and even Olive Garden have decided to jump on the food truck trend by opening their own branded food trucks. Regardless of their attempt to snuff out the competition, the truth is that restaurant owners are scared of the unpredictable future they are facing with this level of competition and will continue to resist the change.
- San Francisco, California filed a lawsuit against several popular local food trucks claiming they were unfair competition.
- Chicago, Illinois and St. Louis, Missouri recently passed an ordinance preventing food trucks from serving food within 200 feet of brick and mortar restaurants.
- Las Vegas, Nevada prevents food trucks from serving food within 1320 feet of brick and mortar restaurants.
- Boston, Massachusetts has a limited number of spots food trucks are permitted to operate in, as well as a requirement that food truck operators must obtain no less than four different permits to open a food truck.
- In Evanston, Illinois only local restaurants are permitted to operate food trucks.
- In Baltimore, Maryland food trucks are prohibited from operating downtown or near any stadiums.
In addition to these outrageous laws; individual state restaurant associations are pursuing a limited time restriction for food trucks. They hope to dictate when and for how long food trucks are able to service food in a specific location. Some brick and mortar restaurants have even decided to fight fire with fire. Establishments such as Chick-fil-a, On the Border, Rita’s and even Olive Garden have decided to jump on the food truck trend by opening their own branded food trucks. Regardless of their attempt to snuff out the competition, the truth is that restaurant owners are scared of the unpredictable future they are facing with this level of competition and will continue to resist the change.
Yes, the competition is getting intense in the food service industry and food trucks may seem to have the advantage of mobility, but that is no reason to banish them from the industry. The food truck industry is brining so much more than just competition to our streets. It is igniting creativity, passion, and determination in American citizens. At less than half the cost of opening a brick and mortar location, unlikely yet talented people are finding their dreams of owning a restaurant is closer than they thought. The Cooking Channel’s Eat St. travels coast to coast across our nation in search of the best mobile restaurant food. In almost every episode host, James Cunningham, encounters these “Average Joes” pursuing the American dream as well as bringing something unique to each city they serve.
What it comes down to is American’s like the convenience, originality and over all concepts of food trucks. The change has already started; food truck operators have prepared their fleets for the storm and are ready to face the obstacles. American citizens have spoken. Food trucks are here to stay!
Written by: Becky Simmons
Edited by: Carrie Hershey
What it comes down to is American’s like the convenience, originality and over all concepts of food trucks. The change has already started; food truck operators have prepared their fleets for the storm and are ready to face the obstacles. American citizens have spoken. Food trucks are here to stay!
Written by: Becky Simmons
Edited by: Carrie Hershey