Food truck

Afood truckis a largemotorized vehicle(such as avanormulti-stop truck) ortrailerequipped to store, transport,cook,prepare,serveand/or sellfood.
Some food trucks, such asice cream trucks, sellfrozenor prepackaged food, but many have on-boardkitchensand prepare food from scratch, or they reheat food that was previously prepared in abrick and mortarcommercial kitchen.Sandwiches,hamburgers,hot dogs,chicken,tacos,pizza,french friesand other typicalfast foodandfinger foodstaples are common food truck fare, though since thepop-up restaurantphenomenon of the 2010s, food trucks specializing in a wide variety ofgourmet,specialty,global,regional, andfusion cuisineshave seen growing popularity.Food trucks often also sell or fully specialize in beverages such assoft drink,juice,coffee,tea, andwater, as well as treats such asice cream,pastries, andfried dough.
Historical predecessors of food trucks were horse-drawnchuckwagonsand lunch wagons of the 19th century. By the early-to-mid-20th century, trucks and vans were being used both as mobilecanteensin themilitaryand as "roach coaches" that traveled to worksites and primarily catered toblue-collar workers. Into the 21st century, economic and cultural shifts surrounding the foodservice industry led to a considerable rise in popularity among customers and food truck operation as a career. Though food trucks primarily developed in theUnited States,United Kingdom, andFrance, they have become increasingly popular and more available in other parts ofEuropeand theAmericas, as well asAsiaandOceania.
Food trucks, along withfood boothsandfood carts, are major components of thestreet foodindustry that serves an estimated 2.5 billion people daily.
In the United States, the Texaschuckwagonis a precursor to the American food truck. In the later 19th century, herding cattle from the Southwest to markets in the North and East kept cowhands on the trail for months at a time.In 1866, the "father of the Texas Panhandle", cattle rancherCharles Goodnight,fitted a sturdy oldUnited States Armywagon with interior shelving and drawers, and stocked it with kitchenware, food, and medical supplies. Food consisted of dried beans, coffee,cornmeal, greasy cloth-wrappedbacon,salt pork,driedorsalted beef, and other easy-to-preserve foodstuffs. The wagon was also stocked with a water barrel and a sling to kindle wood to heat and cook food.
Another early relative of the modern food truck is the "lunch wagon", horse-drawn street cars whose night version was known as the "night owl", as conceived by food vendor Walter Scott in 1872 as a "kitchen on wheels". Scott cut windows in a small covered wagon, parked it in front of a newspaper office inProvidence, Rhode Island, and sold sandwiches, pies, and coffee to pressmen and journalists. By the 1880s, formerlunch counterworker Thomas H. Buckley was manufacturing lunch wagons inWorcester, Massachusetts. He introduced various models, like the Owl and the White House Cafe, with features that included sinks, refrigerators, cooking stoves, colored windows, and other ornamentation.
In 1936 theFood Codespread its regulatory umbrella to include food trucks as a result of their introduction to society.
Later versions of the food truck were mobilecanteens, which were created in the late 1950s. These mobile canteens were authorized by the U.S. Army and operated on stateside Army bases.
Mobile food trucks, nicknamed "roach coaches" or "gut trucks", have been around for years, serving construction sites, factories, and otherblue-collarlocations.In big cities, the food truck traditionally provided a means for the on-the-go person to grab a quick bite at a low cost. Food trucks are still sought out for nostalgia from this era.
During the 2010s the economic changes caused by theGreat Recession, technological factors, and street food being "hip" or "chic" have combined to increase the number of food trucks in the United States.The construction business was drying up, leading to a surplus of food trucks, and chefs from high-end restaurants were being laid off. For experienced cooks suddenly without work, the food truck seemed to be a clear choice and a smaller financial investment than a brick-and-mortar restaurant.Once more commonplace in American coastal big cities like New York City and Los Angeles, gourmet food trucks are now to be found as well in suburbs and small towns.Food trucks are also hired for special events, like weddings, movie shoots, and corporate gatherings, and also to carry advertising promoting companies and brands.
In 2011,USA Todaynoted that food trucks selling pricier food were gaining popularity across the United States, contrary to a common perception that food trucks are typically run-down and found at construction sites.In 2009,New Yorkmagazine noted that the food truck had "largely transcended its roach-coach classification and is now a respectable venue for aspiring chefs to launch careers."These gourmet trucks' menus run the gamut of ethnic and fusion cuisine. Often focusing on limited but creative dishes at reasonable prices, they offer customers a chance to experience food they otherwise may not. Finding a niche seems to be a path to success for most trucks. While one truck may specialize in outlandish burgers, another may serve only lobster rolls.
Gourmet food trucks can also offer a unique dining experience. With the rise ofmillennialdiners,experiential dininghas become more mainstream, driving restaurant and food truck owners to create a unique experience for their customers. As food trucks are mobile, this provides an advantage to gourmet trucks to take their experience anywhere they may please.
Food truck ralliesand food truck parks are also growing in popularity in the United States, wherein multiple food trucks gather in one location, usually in cooperation with each other, with the goal of attracting business through the variety offered.On August 31, 2013,Tampa, Florida hosted the world's largest food truck rally, with 99 trucks attending.The Tampa Rally broke its own record by bringing together 121 food trucks in 2014.TheChicago Food Truck Festivalhosts over 40 trucks each year with 60,000 guests participating over two days in Chicago.Food truck parks, offering permanent locations, are found in urban and suburban areas across the US.
Food trucks are subject to the same range of concerns as otherfoodservicebusinesses. There are a variety of permits to obtain, and a health code to observe. Equipment, labor and fuel costs are a significant part of the overhead.
Legal definitions and requirements for food trucks vary widely by country and locality. For example, in Toronto, some of the requirements include business and liability insurance, a Commercial Vehicle Operator's Registration for the truck, permits for each municipality being operated in (downtown, various suburbs), a food handler certificate, appropriate driver's licenses for drivers, assistant's licenses for assistants, and a health inspection.
As the rising number and popularity of food trucks push them into the food mainstream, region by region, problems with local legislators and police reacting to new situations, and pushback from brick-and-mortar restaurants fearing competition, are amongst issues having to be worked through, creating significant business uncertainty.Chicago long held the distinction of being the only city in the United States that did not allow food trucks to cook on board, which required trucks to prepare food in a commercial kitchen, then wrap and label the food and load it into a food warmer. In 2012, under pressure from food truck owners and supporters, including the University of Chicago Law School, regulations were changed to allow on-board cooking, however, controversially, food trucks are required to park 200 feet away from any restaurant, which virtually eliminates busy downtown locations (an example of pushback, restaurant owners lobbying city government).
In the US, specialized food truck outfitters offer comprehensive start-up services that can include concept development, training, and business support, in addition to outfitted trucks.Often, however, it makes more sense for a new operator to lease a truck.In the US, food trucks are a $1.2 billion industry.By 2017, the US food truck industry had surpassed $2.7 billion.
Expansion from a single truck to fleets and retail outlets has proven possible. Los Angeles-based gourmetice creammakerCoolhausgrew from a single truck in 2009 to 11 trucks and carts, two storefronts, and over 2,500 retail store partners by September 2014.
The libertarianReasonmagazine states that in US, cities, food trucks are subject toprotectionistregulations designed to prevent them from competing withbrick and mortarrestaurants. For example, in Chicago, a regulation prevents food trucks "...from selling food within 200 feet of brick-and-mortar restaurants and, hence, prohibit them from operating throughout the city's downtown area", which critics have called an "anti-competitive" rule for food truck operators.
The popularity of food trucks lead to the creation of associations that protect and support their business rights, such as thePhiladelphia Mobile Food Association.
Tracking food trucks has been made easy with social media likeFacebookandTwitter, where a favorite gourmet truck can be located at any moment, with updates on specials, new menu items and location changes.
Food trucks have unique health risks compared to regular restaurants when it comes tofood safetyand the prevention offoodborne illness. Most food trucks do not have access to adequate clean and hot water necessary towash handsor to rinse off vegetables, as required by most health codes or regulations.
In June 2017,The Boston Globereviewed the 2016 city health records and found that food trucks had been cited for violations 200 times, with half of the violations being minor in nature and the other half being serious violations. When compared to fixed location restaurants, the city closed nine of the 96 licensed food trucks in 2016 and closed only two out of 100 restaurants. A majority of the serious violations were related to the lack of water and hand washing.
In Brazil, food trucks started with trucks that served food during carnival time and after soccer games, sporting events, and concerts. However, when trucks began to serve gourmet food (with higher prices), food trucks were no longer associated with popular food, and it became trendy to eat street food from food trucks. Nowadays they are all commonly found across Brazil, at practically any place where there is potential demand for regular meals or snacks.
In Canada, food trucks, also known ascantines(French for cafeteria) inQuebec, are present across the country, serving a wide variety of cuisines.
Although street food in Mexico is unregulated, food trucks are becoming increasingly popular as of 2013 and owners have created an association to pursue the professionalization and expansion of this commercial sector. In addition to the food trucks catering on the streets, there are regular bazaars organized to introduce their products to the consumers.
In response to this popularity, the local authorities have issued a series of special regulations to incorporate them into legal schemes that would help to regulate this form of commerce. As a new food truck business model emerged, some local bodybuildersbegin to make food trucks from new vehicles from major car-makers.
Food trucks are available across Australia, and are covered as a popular trend in the media.An Australian national online directory,Where The Truck, listed around 5,000 food trucks in 2020.
InHong Kong, food trucks started to hit the streets in February 2017.
InJapan, there arebento(box lunch),ramen,fried chicken,fried bread, pizza,crêpe, and ice cream "kitchen cars" (キッチンカー,kichinkā).
The national government legalizedfood trucks in South Koreain September 2014 and numbers have continued to climb steadily since then. Many young people are trying to create food trucks, and a wider range of products is becoming available. However, it is not possible to operate food trucks everywhere. In the case of Korea, there is only a limited number of places designated by each local government.
Chip truckshave long been a staple of the Belgian countryside. The Belgian Food Truck Association is lobbying to legalize food trucks on the street.Brusselswas the first European city to propose locations for food trucks at football matches.Belgium also holds the Brussels Food Truck Festival, the largest of its kind in Europe, every year in May.
While it is commonly admitted that the first French food trucks ("camions-restaurants" in French even though the word "foodtruck" is used more frequently) appeared in Marseille in the 1960's with trucks selling pizzas, it is proved that it actually appeared for the first time in Paris back in 1924. At the time, Alfred Morain, the "Préfet" (chief of police) of the Seine region decided to develop and spread what they called then "friteries automobiles" (automobile French fries shop, which were then called "Auto-Morain"). This political measure took place in a context of economical crisis following First World War, which led people to lack essential products, including food. Most of the time, these shops sold 185 grams of French fries and fried fish for "1 franc 25" (1,26€ ,1,38$ in 2023). It also was the first time that fish was sold along with fries in France but then again, this took place in a context of promotion of the French fishing business.The arrival of this kind of shops did not go unnoticed: many press articles and political staging took place. In 1925, "Le Petit Inventeur", a newspaper, commented on the success of the "operation" and on the "very interesting prices [of the products]",and, in 1926,Mario (Marius) Roustan, who was theState Under-Secretarydedicated to "public works, ports, merchant marine and fishing" (Sous-Secrétaire d’Etat aux travaux publics, chargé des ports, de la marine marchande et des pêches,), publicised his visit of a "rolling French fries shop" (friterie roulante), which was called "Friterie Auguste"and sold fries and fried fish in Paris.
Nowadays, foodtrucks are very popular in France.Their owners need to obtain permission from four separate government agencies, including the Prefecture of Police. Most of the trucks offer tacos, hamburgers, pizza. Certain regions have specific specialities, such asgalette-saucisse(sausage within a buckwheat crepe) inBrittanyor fries in the north.
Compared to other countries, food trucks in Ireland are a relatively new addition to the Irish food industry. All food trucks in Ireland must be registered with the Health Service Executive (HSE) and are inspected by Environmental Health Officers (EHO).
With the advent of motorised transport duringWorld War II, food trucks came into common use.Mobile canteenswere used in almost all theatres of war to boost morale and provide food as a result of the successfultea ladyexperiment.
Food trucks today are sometimes known as snack vans or burger vans. They can be found on many major trunk roads at the side of the road or in areas that have a large pedestrian population, such as town centres and events such as village fêtes. These vans can specialise in many different food types, such as doughnuts, hamburgers, chili and chips, as well as ethnic food. Some people prefer to stop at snack vans when travelling, due to the low price, rather than stopping at a motorwayservice stationwhere prices can be extremely high.
With the British street food industry growing 20% year-on-year, the increase in popularity of having a mobile food van at events has been substantial.