Food truck

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A food truck is a large vehicle equipped for cooking and selling food. Some, including ice cream trucks, sell frozen or packaged foods; others have an on-board kitchen and preparing meals from scratch. Sandwiches, hamburgers, French fries, and other regional fast food are common. In recent years, associated with the phenomenon of pop-up restaurants, food trucks offering gourmet cuisine and various specialties and ethnic menus, has become very popular. Food trucks, along with portable food outlets and food carts, are at the forefront of the street food industry serving about 2.5 billion people every day.

Video Food truck

Histori

In the United States, Texas chuckwagon is a precursor to American food trucks. In the late 1800s, herding cattle from the Southwest to markets in the North and East kept cowhide on the road for months at a time. In 1866, "the father of the Texas Panhandle," Charles Goodnight, a Texas cattle rancher, installed a sturdy United States moist cart with interior shelves and drawers, and stored them with kitchen utensils, food and medicine. Food consists of dried beans, coffee, cornmeal, bacon coated with oily cloth, salted pork, beef, usually dried or salted or smoked, and others are easy to preserve food. The cart was also filled with water vats and sling to light the wood to heat and cook the food.

Another early relative of the modern food truck is the lunch cart, as conceived by Walter Scott's food vendors in 1872. Scott cuts the window in a small covered wagon, parks it in front of the newspaper office in Providence Rhode Island, and sells sandwiches, pies and coffee for journalists and journalists. In the 1880s, former counter-counter boy, Thomas H. Buckley, was making a lunch cart in Worcester, Massachusetts. He introduced various models, such as Owl and the White House Cafe, with features that include washbasins, refrigerators and cooking stoves, as well as colored windows and other ornaments.

The newer version of the food truck is the mobile canteen, made in the late 1950s. This mobile cafeteria was passed by the U.S. Army. and operated at military bases in the United States.

The moving food truck, nicknamed "roach trainer" or "gut truck", has been around for years, serving construction sites, factories, and other blue-collar locations. In big cities in the United States, food trucks traditionally provide a means for people who are traveling to grab a quick bite at low cost. Food trucks are not only sought for the price but also for their nostalgia; and their popularity continues to increase.

In recent years, the rise of food trucks has been fueled by a combination of post-recession factors. Due to a combination of economic and technological factors combined with "hip" or "chic" street food, there has been an increase in the number of food trucks in the United States. Construction business dries up, causes food truck surplus, and chefs from upscale restaurants are fired. For the experienced chef who is suddenly out of work, the food truck seems to be the obvious choice.

Once more common in major coastal cities of America such as New York and LA, gourmet food trucks can now be found also in suburbs, and in small towns across the country. Food trucks are also hired for special occasions, such as weddings, movies, and corporate meetings, as well as for promoting corporate and brand advertising.

Maps Food truck

Gourmet food truck

Modern food trucks are not just ordinary taco trucks that can be found at construction sites. In 2009, New York magazine noted that the food truck "has largely surpassed the roach-coach classification and is now a respectable place for aspiring chefs to start a career." The gourmet truck menu runs the overall ethnic and fusion cuisine. Often focusing on limited but creative dishes at reasonable prices, they offer customers the opportunity to experience foods they do not otherwise. Finding a niche seems to be the path to success for most trucks. While one truck may specialize on a strange burger, others may only serve lobster rolls. The food truck is now even rated Zagat.

Tracking food trucks has been made easier with social media like Facebook and Twitter, where favorite gourmet trucks can be found anytime, with updates to specials, new menu items, and location changes. In fact, it can be said that social media is the biggest contributing factor to the breakthrough success of gourmet food trucks.

Rally food trucks and garden food trucks are also increasingly popular in the US. At rallies, people can find their favorite truck all in one place and also provide the means for various diverse cultures to gather and find commonalities for love for food. On August 31, 2013, Tampa hosted the world's largest food truck rally, with 99 trucks in attendance. And the food truck park, which offers a permanent location, is found in urban and suburban areas across the US.

The popularity of food trucks leads to the establishment of associations that protect and support their business rights, such as the Philadelphia Mobile Food Association.

Food truck: Cousins Maine Lobster - The Menu

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Business and economy

Food trucks are subject to the same range of worries as other foodservice businesses. They generally need a fixed address to receive shipping supplies. Commercial kitchen may be needed to prepare meals. There are various permits to get, and health codes to observe. Labor and fuel costs are an important part of overhead.

The legal definitions and requirements for food trucks vary greatly according to country and locality. For example, in Toronto, Canada, certain requirements include business and liability insurance, Commercial Vehicle Operator Registration for trucks, permits for each municipality operated in (downtown, suburban), food handling certificates, appropriate driver licenses, licenses assistant to assistant, and medical examination.

Due to the increasing number and popularity of food trucks pushing them into the mainstream of food, territory by region, problems with local legislators and police reacting to new situations, and brick-and-mortar restaurants that fear competition, have to do, in some cases create significant business uncertainty. Old Chicago holds the distinction of being the only city in the United States that does not allow food trucks to cook on board, which requires trucks to prepare food in commercial conditions, then wrap and label food and load it into warm food. In 2012, under pressure from owners and supporters of food trucks, including the University of Chicago Law Faculty, regulations were changed to allow cooking on ships; however, controversial, food trucks were required to park as far as 200 meters from any restaurant, which virtually eliminated the central location busy city.

In the US, specialty food trucks outfitters offer comprehensive start-up services that may include concept development, training, and business support, in addition to truck equipped. In the US, food trucks are a $ 1.2 billion industry.

The expansion of one truck into fleets and retail outlets has proven to be possible. Los Angeles-based gourmet ice cream maker Coolhaus grew from a truck in 2009 to 11 trucks and carts, two storefronts, and more than 2,500 retail partner stores in September 2014.

Health issues

Food trucks have a unique health risk compared to regular land-based restaurants in terms of food safety and foodborne disease prevention. Most food trucks do not have access to adequate clean and hot water needed to wash hands or to rinse vegetables, as required by most health rules or regulations.

In June 2017, The Boston Globe reviewed the 2016 city health records and found food trucks have been cited for violations 200 times, with half of the violations minor and the other half serious. When compared to fixed-location restaurants, the city closed nine of 96 licensed food trucks by 2016 and closed only two of the 100 restaurants. Most of the serious violations are related to lack of water and hand washing. Previous research indicates that the Boston food truck, on average, received 2.68 violations per inspection between 2011 and July 2013, while the restaurant received 4.56 citations for violations per examination. For "food-critical violations" - defined by the city as activities that contribute to foodborne diseases, such as improper labeling of materials - food and restaurant trucks are roughly equivalent, with 0.87 violations per inspection for food trucks, and 0.84 for the restaurant.

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Worldwide

Asia

In Asia, the cuisine offered by food trucks requires simple skills, basic facilities and relatively little capital. They are abundant, with huge potential for income and often a very large sector for employment. Individuals facing the difficulty of finding a job in the formal sector, will often venture into the industry, as it allows the whole family to involve themselves in preparing and cooking food sold to the public. The appeals involved in maintaining a food truck lie not only on low capital requirements, but also in the flexibility of the hour, with minimal constraints for the local. Street food mainly reflects local culture and flavors. Food trucks attract consumers because it is often a cheap way to get fast food. The location and promotion of word of mouth have been credited for their widening success.

Australia

Food trucks are available throughout Australia, and are covered as a popular trend in the media. The Australian online directory, Where The Truck , lists about 170 food trucks.

Belgium

The chip truck has long been a staple in rural Belgium. The Belgium Food Truck Association is lobbying to authorize a food truck on the street. Brussels is the first European city to propose a location for food trucks at football matches. Belgium also hosts the Brussels Food Truck Festival, the largest in Europe, annually in May.

Canada

In Canada, food trucks, also commonly known as Cantine (France for cafeterias) in Quebec, are present throughout the country, serving a wide variety of dishes, including anything from grilled cheese to Mexico.

French

Although public food trucks in the outdoor market (eg, public pizza trucks in Marseille and southern France since the 1960s), American-style truck selling restaurant-quality food first appeared in Paris in 2012. The owners need to get permission from four government agencies which are separate, including the Police Prefectures, but the truck offerings - including tacos and hamburgers - are reportedly very popular.

Mexico

Although street food in Mexico is unregulated, food trucks are becoming increasingly popular in 2013 and owners have created an association to pursue the professionalization and expansion of this commercial sector. In addition to catering food trucks on the streets, there is a regular bazaar organized to introduce their products to consumers.

In response to this popularity, the Local Authority has issued a series of special rules to include it in a legal scheme that will help order this trading form. when a new food truck business model emerged, several local bodybuilders began to make food trucks from new vehicles from major car makers.

United Kingdom

With the advent of motorized transport during World War II, food trucks began to be used in general. Mobile canteens are used in almost all war theaters to boost spirits and provide food as a result of successful tea tea experiments.

Food trucks today are known as snack trucks and can be found on almost any major roadside road or in areas that have large pedestrian populations, such as in villages or downtown. These vans can specialize in a variety of different foods, such as donuts, hamburgers, chili and chips, as well as ethnic foods. Some people prefer to stop at snack trucks when traveling, because of low prices, rather than stopping at a motor service station where prices can be very high.