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Sometimes, a really good idea bends the rules a little. Not that it’s out-of-bounds, it’s just out of the box. And when that happens, you have get some wacky/interesting/‘new’ results. You get a new creation. Well, in the food truck world, that same principle holds true. Not all food trucks stick to the rules. Below are some of our favorite truck weirdos (in no particular order). Have a look for yourself! Maximus Minimus https://bacontoday.com/catch-a-ride-on-the-bacon-food-truck-trend/ Maximus Minimus brings the bacon through the Seattle area! With an innovative truck you can’t miss, if pork sandwiches or good dining is what you’re looking for, Maximus Minimus has the bacon bakin’! This food truck began as a vision of Mr. Kurt Dammeier. After making pork sandwiches at work one day, and getting good feedback, he decided to continue providing food for his hungry co-workers and anyone else who’d like some of what’s cookin’. After he met with a local designer, he took his vision to the road, feeding hungry customers every summer. The Gecko Bus
https://www.thecoast.ca/Shoptalk/archives/2015/06/25/top-5-halifaxs-food-trucks Up in Canada, the Gecko Bus brings tacos to everyone in Halifax who dares to meet the Gecko! Without the bus seats, the Gecko Bus forms an indoor mobile restaurant, allowing customers to walk right in. Habaneros Modern Taco BarHabaneros Modern Taco Bar rolled this food truck out for the masses. Chef inspired, this restaurant-on-wheels extends its customer-centric, vegetarian, vegan, gluten-free, and lactose-intolerant offerings beyond the restaurant. It continues its FLAD theme (Fresh, Local, Affordable, and Delicious) and adjusts its climate control, making the bus as innovative as the company. The Roving Mammoth https://www.huffingtonpost.com/2013/01/22/food-truck-failures_n_2499463.html?slideshow=true#gallery/250276/0 The Roving Mammoth reaches where food trucks won’t go. Right on top of a snowcat, the Mammoth climbs snow and ice like no other, bringing skiers warm burritos, just when they want ‘em – only in Mammoth Lakes, California. Designed by a 40-year Mammoth Mountain operations specialist, this food truck has over 300 horse power and serves breakfast and lunch only at the Mammoth Mountain Ski Resort. What an idea? I wonder if it gets good gas mileage…? Bridgeport Pastry  https://www.huffingtonpost.com/2013/01/22/food-truck-failures_n_2499463.html?slideshow=true#gallery/250276/7 Bridgeport Pastry has innovated its food truck…’electrically’. You won’t find this baby at a gas station, because this food truck runs on electricity. Find pastles, British savory pies, and other baked delights in Chicago, Illinois. A bakery with the idea to serve customers efficiently, Bridgeport Pastry takes advantage of technological innovation. Making donuts, cakes, buns, cookies, danishes, and more, this gem has plenty of good feedback and and has become a neighborhood icon. Del Popolo
Shattering expectations, Del Popolo brings pizza making right in front of its customers. In San Francisco, California, you can find this shipping-container-made-food-truck cooking pizza the old-fashioned way, with customers watching it happen.
Having won praise as the one of the top 100 restaurants in San Francisco 2 years in a row, Del Popolo is an example of a food truck stemming into a restaurant. In 2012, Del Popolo only had a mobile pizzeria, but today, it has a brick-and-mortar. Innovation, the other way around. With different ideas comes new innovations, both in the food truck world and outside it. There are many more examples that have been brought to creation…these are just a few. What will the next one be?
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 Food trucks have come a long way….a VERY long way from the basic ice cream truck many of us remember. I’m pretty sure most of us had those days when we were a kid running up to the ice cream truck to get the best option! That was as much as we’d seen of a food truck at the time… These days, a richer quality of options is carried by the food truck industry. Each one is tailored to its own theme, and provides hungry eaters specialty tastes for lunch. For customers, having the convenience of delicious food right near you is perfect. Whether you’re spending a night out in town or you’re looking for a good meal during lunch break, food trucks fit the appetite at the right time and place. There’s less of the noise from ‘that rowdy table’ and no waiting for a table at all. The industry has made its way over the years, growing slowly and steadily, but not without bumps in the road. Just like with any industry, the food truck market has experienced its troubles along the way… Not every food truck company has been destined to succeed, not every quarter of the year will make profit, and not everything will go as planned. But despite the challenges that come, food truck owners have been meeting them head on…bringing the industry to its success.  Part of the success, from the customer’s perspective, is the convenience food trucks bring. There isn’t “the usual” wait at restaurants. There’s no delay for a table to be seated, there’s no roudy table making noise, and no music that isn’t your favorite type. Instead, food trucks offer delicious food in the nearby environment that you’re use to! And even better if you’re out in the town having a good time! The same prices, or less, as what you’ll find in local restaurants, and the service food trucks provide is pretty reliable and consistent.
The success for customers and food trucks alike have helped food truck growth blast off in some locations, leaving the profit growth of restaurants behind. As Food Truckr puts it, “the restaurant industry has steadily climbed at a yearly growth of roughly 2 percent, while the food truck sector has skyrocketed, growing at an annual 7.9 percent over the past five years”. Considering that the food truck industry made about $2 billion in 2017 alone, and that there’s estimated to be about 4,000 food trucks in operation, an average of $500,000 per food truck is quite the feat. It’s the reason why the food truck industry is booming, or in ‘The Golden Age’ as Food Truckr put it. It’s the reason why trends of the industry are getting more attention. It’s the reason why food truck curriculum and practice sessions are being rolled out in colleges and universities around the country – along with workshops supporting the trend. It’s the reason why entrepreneurs, innovators, and culinary specialists are getting onboard, beating the challenges, satisfying hungry customers,and putting their food trucks right where customers adore. Approaching the end of 2018, a new year of opportunities and updated reports of industry growth are soon to be released. Currently, there’s no ‘losing’ predictions in sight… |
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