Food trucks are not a fad or trend, but are here to stay.
With lower startup costs and less fixed overhead, the barriers to entry are significantly lower for food trucks than for brick-and-mortar restaurants.
With the flexibility to adapt menus for the freshest available ingredients, and the ability to bring food directly to their customers, food trucks are now the fastest-growing dining industry in the US, with sales projected to quadruple by 2017.
Over the past five years, the food truck sector has grown an average 8.4 percent a year, according to industry analyst IBIS World in Los Angeles. Food truck revenue, which last year reached $650 million, is expected to quadruple to $2.7 billion by 2017, according to Emergent Research.
Morover, a 2012 poll found that 22 percent of “fast casual” and 13 percent of “quick service” and “family-dining operators” are considering adding a food truck, according to the National Restaurant Association.
It’s not just coincidence that you’re seeing more of these businesses around. Profits can be made curbside, but food trucks are also expanding their client base through catering and special events. Make no mistake! There are major opportunities for food truck owners. The only thing you need to do is start planning and building your future career!