Finding a niche seems to be a path to success for most trucks.
Often focusing on limited but creative dishes at reasonable prices, they offer customers a chance to experience food they otherwise may not. 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." These gourmet trucks' menus run the gamut of ethnic and fusion cuisine. 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.
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Food trucks are also being hired for special events, like weddings, movie shoots, and corporate gatherings, and also to carry advertising promoting companies and brands. 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 the suburbs, and in small towns across the country. For experienced cooks suddenly without work, the food truck seemed a clear choice, and a smaller financial investment than a brick-and-mortar restaurant. The construction business was drying up, leading to a surplus of food trucks, and chefs from high-end restaurants were being laid off. ĭuring 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. Food trucks are not only sought out for their affordability but as well for their nostalgia and their popularity continues to rise. the food truck traditionally provided a means for the on-the-go person to grab a quick bite at a low cost. Mobile food trucks, nicknamed "roach coaches" or "gut trucks", have been around for years, serving construction sites, factories, and other blue-collar locations. Army and operated on stateside army bases. These mobile canteens were authorized by the U.S. Later versions of the food truck were mobile canteens, which were created in the late 1950s.
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He introduced various models, like the Owl and the White House Cafe, with features that included sinks, refrigerators and cooking stoves, also colored windows and other ornamentation. Buckley, was manufacturing lunch wagons in Worcester, Massachusetts. By the 1880s, former lunch-counter boy, Thomas H. 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. Īnother early relative of the modern food truck is the lunch wagon, as conceived by food vendor Walter Scott in 1872. The wagon was also stocked with a water barrel and a sling to kindle wood to heat and cook food. Food consisted of dried beans, coffee, cornmeal, greasy cloth-wrapped bacon, salt pork, beef, usually dried or salted, and other easy to preserve food stuffs. In 1866, the "father of the Texas Panhandle", Charles Goodnight, a Texas cattle rancher, fitted a sturdy old United States Army wagon with interior shelving and drawers, and stocked it with kitchenware, food and medical supplies. In the later 1800s, herding cattle from the Southwest to markets in the North and East kept cowhands on the trail for months at a time. In the United States, the Texas chuckwagon is a precursor to the American food truck. Food trucks at the "Food Trucks for Haiti" benefit in West Los Angeles United States