Food truck

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A Chevrolet Step-Van food truck in Ithaca, New York near Cornell University Louie's Lunch truck at Cornell in 2020.jpg
A Chevrolet Step-Van food truck in Ithaca, New York near Cornell University

A food truck is a large motorized vehicle (such as a van or multi-stop truck) or trailer equipped to store, transport, cook, prepare, serve, and/or sell food. [1] [2]

Contents

Some food trucks, such as ice cream trucks, sell frozen or prepackaged food, but many have on-board kitchens and prepare food from scratch, or they reheat food that was previously prepared in a brick and mortar commercial kitchen. Sandwiches, hamburgers, hot dogs, chicken, tacos, pizza, french fries, and other typical fast food and finger food staples are common food truck fare, though since the pop-up restaurant phenomenon of the 2010s, food trucks specializing in a wide variety of gourmet, specialty, global, regional, and fusion cuisines have seen growing popularity. [3] Food trucks often also sell or fully specialize in beverages such as soft drink, juice, coffee, tea, and water, as well as treats such as ice cream, pastries, and fried dough.

Historical predecessors of food trucks were horse-drawn chuckwagons and lunch wagons of the 19th century. By the early-to-mid-20th century, trucks and vans were being used both as mobile canteens in the military and as "roach coaches" that traveled to worksites and primarily catered to blue-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 the United States, United Kingdom, and France, they have become increasingly popular and more available in other parts of Europe and the Americas, as well as Asia and Oceania.

Food trucks, along with food booths and food carts, are major components of the street food industry that serves an estimated 2.5 billion people daily. [4] [5]

History

A Mexican lunch wagon serving tortillas and refried beans to workers at a pecan shelling plant Mexican lunch wagon serving tortillas and fried beans to workers in pecan shelling plant - DPLA - 580feee334a68d5a4b1bc8d60a8e9f93.jpg
A Mexican lunch wagon serving tortillas and refried beans to workers at a pecan shelling plant
A hot dog truck in Shinjuku, Tokyo, Japan in the late 1970s or early 1980s Hot dog van without customers in street of Shinjuku, circa late-1970s or early-1980s (by Jun Shiraishi @Photozou 218980731).jpg
A hot dog truck in Shinjuku, Tokyo, Japan in the late 1970s or early 1980s

United States

In the United States, the Texas chuckwagon is 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. [6] In 1866, the "father of the Texas Panhandle", cattle rancher Charles Goodnight, [7] fitted a sturdy old United States Army wagon with interior shelving and drawers, and stocked it with kitchenware, food, and medical supplies. Food consisted of dried beans, coffee, cornmeal, greasy cloth-wrapped bacon, salt pork, dried or salted 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. [8] [9]

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 in Providence, Rhode Island, and sold sandwiches, pies, and coffee to pressmen and journalists. By the 1880s, former lunch counter worker Thomas H. Buckley was manufacturing lunch wagons in Worcester, 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. [10]

In 1936 the Food Code spread its regulatory umbrella to include food trucks as a result of their introduction to society. [11]

Later versions of the food truck were mobile canteens, which were created in the late 1950s. These mobile canteens were authorized by the U.S. Army and operated on stateside Army bases. [12]

Mobile food trucks, nicknamed "roach coaches" or "gut trucks", have been around for years, serving construction sites, factories, and other blue-collar locations. [13] 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. [14]

During the 2010s the economic changes caused by the Great Recession, technological factors, and street food being "hip" or "chic" have combined to increase the number of food trucks in the United States. [15] [16] 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. [15] [17] 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. [18] [19] [20] Food trucks are also hired for special events, like weddings, movie shoots, and corporate gatherings, and also to carry advertising promoting companies and brands. [21]

Gourmet trucks

The Maximus/Minimus food truck in Seattle, Washington in 2010 Maximus Minimus food truck Seattle Washington.JPG
The Maximus/Minimus food truck in Seattle, Washington in 2010

In 2011, USA Today noted 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. [22] In 2009, New York magazine noted that the food truck had "largely transcended its roach-coach classification and is now a respectable venue for aspiring chefs to launch careers." [13] 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. [23]

Gourmet food trucks can also offer a unique dining experience. With the rise of millennial diners, experiential dining has 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. [23]

Food truck rallies

Food trucks at the "Food Trucks for Haiti" benefit in West Los Angeles in 2010, supporting relief Food trucks at the "Food Trucks for Haiti" benefit in West Los Angeles.jpg
Food trucks at the "Food Trucks for Haiti" benefit in West Los Angeles in 2010, supporting relief

Food truck rallies and 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. [3] [24] [25] On August 31, 2013, Tampa, Florida hosted the world's largest food truck rally, with 99 trucks attending. [26] The Tampa Rally broke its own record by bringing together 121 food trucks in 2014. [27] The Chicago Food Truck Festival hosts over 40 trucks each year with 60,000 guests participating over two days in Chicago. [28] Food truck parks, offering permanent locations, are found in urban and suburban areas across the US. [18] [29]

Business and economics

An Auntie Anne's chain food truck in Rehoboth Beach, Delaware Auntie Anne's food truck in Rehoboth Beach, Delaware.jpg
An Auntie Anne's chain food truck in Rehoboth Beach, Delaware

Food trucks are subject to the same range of concerns as other foodservice businesses. 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. [30] [31]

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. [32]

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. [33] [34] [35] 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). [36] [37] [38]

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. [39] Often, however, it makes more sense for a new operator to lease a truck. [40] In the US, food trucks are a $1.2 billion industry. [41] By 2017, the US food truck industry had surpassed $2.7 billion. [42]

Expansion from a single truck to fleets and retail outlets has proven possible. Los Angeles-based gourmet ice cream maker Coolhaus grew from a single truck in 2009 to 11 trucks and carts, two storefronts, and over 2,500 retail store partners by September 2014. [43] [44]

The libertarian Reason magazine states that in US, cities, food trucks are subject to protectionist regulations designed to prevent them from competing with brick and mortar restaurants. 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. [45]

The popularity of food trucks lead to the creation of associations that protect and support their business rights, such as the Philadelphia Mobile Food Association. [46]

Tracking food trucks has been made easy with social media like Facebook and Twitter, where a favorite gourmet truck can be located at any moment, with updates on specials, new menu items and location changes. [47]

Food safety concerns

Food trucks have unique health risks compared to regular restaurants when it comes to food safety and the prevention of foodborne illness. Most food trucks do not have access to adequate clean and hot water necessary to wash hands or to rinse off vegetables, as required by most health codes or regulations. [48] [49]

In June 2017, The Boston Globe reviewed 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. [48]

By country

Americas

Brazil

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.

Canada

Food trucks in Montreal, Quebec Cuisine de rue a Montreal - 008.jpg
Food trucks in Montreal, Quebec

In Canada, food trucks, also known as cantines (French for cafeteria) in Quebec, are present across the country, serving a wide variety of cuisines.

Mexico

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. [50]

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 bodybuilders[ clarification needed ] begin to make food trucks from new vehicles from major car-makers.[ citation needed ]

Asia-Pacific

A food truck in Taiwan Roasted Chicken Leg Steaks Truck at CWT42 20160213.jpg
A food truck in Taiwan

Australia

A Volkswagen Type 2 mobile cafe in the South Bank Parklands in Brisbane, Australia Mobile cafe in South Bank Parklands, Brisbane.jpeg
A Volkswagen Type 2 mobile café in the South Bank Parklands in Brisbane, Australia

Food trucks are available across Australia, and are covered as a popular trend in the media. [51] An Australian national online directory, Where The Truck, listed around 5,000 food trucks in 2020. [52]

Hong Kong

In Hong Kong, food trucks started to hit the streets in February 2017. [53]

Japan

A Subaru Sambar food truck in Japan selling fried bread. Japanese kitchen car.jpg
A Subaru Sambar food truck in Japan selling fried bread.

In Japan, there are bento (box lunch), ramen, fried chicken, fried bread, pizza, crêpe, and ice cream "kitchen cars" (キッチンカー, kichinkā).[ citation needed ]

South Korea

The national government legalized food trucks in South Korea in 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.[ citation needed ]

Europe

A food truck at Kamppi Plaza in Helsinki, Finland Food truck in Kamppi plaza (42738065185).jpg
A food truck at Kamppi Plaza in Helsinki, Finland

Belgium

Chip trucks have long been a staple of the Belgian countryside. The Belgian Food Truck Association is lobbying to legalize food trucks on the street. [54] Brussels was the first European city to propose locations for food trucks at football matches.[ citation needed ] Belgium also holds the Brussels Food Truck Festival, the largest of its kind in Europe, every year in May. [55]

France

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. [56] 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]", [57] and, in 1926, Mario (Marius) Roustan, who was the State Under-Secretary dedicated 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" [58] [59] and sold fries and fried fish in Paris.

Nowadays, foodtrucks are very popular in France. [60] 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 as galette-saucisse (sausage within a buckwheat crepe) in Brittany or fries in the north.

Ireland

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).

United Kingdom

With the advent of motorised transport during World War II, food trucks came into common use. Mobile canteens were used in almost all theatres of war to boost morale and provide food as a result of the successful tea lady experiment. [61]

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 motorway service station where prices can be extremely high. [62]

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. [63]

See also

Related Research Articles

<span class="mw-page-title-main">French fries</span> Deep-fried strips of potato

French fries, chips, finger chips, french-fried potatoes, or simply fries, are batonnet or julienne-cut deep-fried potatoes of disputed origin from Belgium or France. They are prepared by cutting potatoes into even strips, drying them, and frying them, usually in a deep fryer. Pre-cut, blanched, and frozen russet potatoes are widely used, and sometimes baked in a regular or convection oven; air fryers are small convection ovens marketed for frying potatoes.

<span class="mw-page-title-main">Deep frying</span> Cooking food under hot fat

Deep frying is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil, as opposed to the shallow frying used in conventional frying done in a frying pan. Normally, a deep fryer or chip pan is used for this; industrially, a pressure fryer or vacuum fryer may be used. Deep frying may also be performed using oil that is heated in a pot. Deep frying is classified as a hot-fat cooking method. Typically, deep frying foods cook quickly since oil has a high rate of heat conduction and all sides of the food are cooked simultaneously.

<span class="mw-page-title-main">Fast food</span> Food prepared and served in a small amount of time

Fast food is a type of mass-produced food designed for commercial resale, with a strong priority placed on speed of service. Fast food is a commercial term, limited to food sold in a restaurant or store with frozen, preheated or precooked ingredients and served in packaging for take-out or takeaway. Fast food was created as a commercial strategy to accommodate large numbers of busy commuters, travelers and wage workers. In 2018, the fast-food industry was worth an estimated $570 billion globally.

<span class="mw-page-title-main">Bhel puri</span> Indian snack

Bhelpuri is a savoury snack originally from India, and is also a type of chaat. It is made of puffed rice, crumbled crunchy puri, onions, cilantro and tossed with two chutneys: a green spicy cilantro chutney and a brown tangy tamarind chutney.

<span class="mw-page-title-main">Chuckwagon</span> American field kitchen covered wagon

A chuckwagon or chuck wagon is a horse-drawn wagon operating as a mobile field kitchen and frequently covered with a white tarp, also called a camp wagon or round-up wagon. It was historically used for the storage and transportation of food and cooking equipment on the prairies of the United States and Canada. They were included in wagon trains for settlers and traveling workers such as cowboys or loggers. In modern times, chuckwagons feature in special cooking competitions and events. Chuckwagons are also used in a type of competition known as chuckwagon racing.

<span class="mw-page-title-main">Street food</span> Ready-to-eat food or drink on a street

Street food is food sold by a hawker or vendor on a street or at another public place, such as a market, fair, or park. It is often sold from a portable food booth, food cart, or food truck and is meant for immediate consumption. Some street foods are regional, but many have spread beyond their regions of origin. Most street foods are classified as both finger food and fast food and are typically cheaper than restaurant meals. The types of street food vary between regions and cultures in different countries around the world. According to a 2007 study from the Food and Agriculture Organization, 2.5 billion people eat street food every day. While some cultures consider it to be rude to walk on the street while eating, a majority of middle- to high-income consumers rely on the quick access and cheap service of street food for daily nutrition and job opportunities, especially in developing countries.

<span class="mw-page-title-main">Mobile catering</span> Selling prepared food from a vehicle

Mobile catering is the business of selling prepared food from some sort of vehicle. It is a feature of urban culture in many countries. Mobile catering can be performed using food trucks, trailers, carts and food stands with many types of foods that can be prepared. Mobile catering is also used to provide food to people during times of emergency.

<span class="mw-page-title-main">Friterie</span> Food booth that sells fries and other fried fast food originating in Belgium

A friture, baraque à frites or friterie in French-speaking Belgium and Northern France, or frituur or frietkot in Flanders and the Netherlands, also fritkot in French-speaking Belgium and friture or frietkraam in the Netherlands, is a traditional restaurant, kiosk or van serving quick-service fast food, particularly fries from which they derive their name.

<span class="mw-page-title-main">Field kitchen</span> Portable kitchen primarily used by militaries

A field kitchen is a kitchen used primarily by militaries to provide hot food to troops near the front line or in temporary encampments. Designed to be easily and quickly moved, they are usually mobile kitchens or mobile canteens, though static and tent-based field kitchens exist and are widely used.

<span class="mw-page-title-main">Korean taco</span> Korean-Mexican fusion dish in America

Korean tacos are a Korean-Mexican fusion dish popular in a number of urban areas in the United States and Canada. Korean tacos originated in Los Angeles, often as street food, consisting of Korean-style fillings, such as bulgogi and kimchi, placed on top of small traditional Mexican corn tortillas. Korean burritos are a similarly themed dish, using larger flour tortillas as a wrap.

<span class="mw-page-title-main">Regional street food</span>

Regional street food is street food that has commonalities within a region or culture.

<span class="mw-page-title-main">Chi'Lantro BBQ</span> Korean-Mexican fusion food truck in Austin, Texas

Chi'Lantro BBQ is a Korean-Mexican fusion mobile truck and catering service which opened in Austin, Texas in 2010. Since then, the former food truck operation has opened ten restaurants in the Austin area. The name "Chi'Lantro" is a portmanteau of "kimchi" and "cilantro", two distinct cultural staples aiming to reinvent traditional Korean and Mexican cuisine. They are known as the originator of a dish known as "Kimchi Fries".

Redonkadonk is a grilled burger with ham, bacon, cheese, egg and Spam inside two grilled cheese sandwiches made with extra-thick Texas toast style bread. It was served by Portland, Oregon's Brunch Box food cart and restaurants. Brunch Box operated in Portland for 12 years, first as a food cart in downtown Portland and then two additional brick and mortar locations in the city; the business permanently closed in September 2021.

Coolhaus is an American ice cream company based in Los Angeles, California, founded in 2009 by Natasha Case and Freya Estreller.

<span class="mw-page-title-main">Hong Kong street food</span>

Hong Kong street food is characterised as the ready-to-eat snacks and drinks sold by hawkers or vendors at food stalls, including egg tarts, fish balls, egg waffles and stinky tofu, according to the definition provided by the Food and Agriculture Organization. They can be found throughout the city, especially in the areas of Mong Kok, Causeway Bay, Yuen Long, Tsuen Wan, and Kwun Tong.

<span class="mw-page-title-main">Snack</span> Small food portions consumed outside of the main meals of the day

A snack is a small portion of food generally eaten between meals. A snack is often less than 200 calories, but this can vary. Snacks come in a variety of forms including packaged snack foods and other processed foods, as well as items made from fresh ingredients at home.

<span class="mw-page-title-main">Fried cheese</span> Cheese dish fried in oil

Fried cheese is a dish of cheese that is fried in oil. Fried cheese can be dipped in a batter before frying, and can be pan-fried or deep fried. It can be served as an appetizer or a snack.

<span class="mw-page-title-main">Street food of Thailand</span>

Street food in Thailand brings together various offerings of ready-to-eat meals, snacks, fruits and drinks sold by hawkers or vendors at food stalls or food carts on the street side in Thailand. Sampling Thai street food is a popular activity for visitors, as it offers a taste of Thai cooking traditions. Bangkok is often mentioned as one of the best places for street food. In 2012, VirtualTourist named Bangkok as the number one spot for street food—the city is notable for both its variety of offerings and the abundance of street hawkers.

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