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Venue says Find us 364 days a year at our halloumi shack in Camden. Editor’s note: This article was excerpted from our Food Truck startup guide, available from the Entrepreneur Bookstore. Today, a new generation of street-food lovers is lining up at food trucks and food carts like never before. Little do they know that neither food trucks nor food carts are new to the streets of American cities. Like so many other popular trends, they are the latest version of a long-standing part of American and world culture. Yet the street-food industry has never enjoyed so much publicity or notoriety. 1 billion industry that has seen an 8.
4 percent growth rate from 2007 to 2012. It’s very entrepreneurial: 78 percent of operators have four or fewer employees. People are seeking inexpensive breakfasts and lunches. Also, employees today are often pressed for time, with more work and shorter lunch hours. These factors make the mobile-food concept more appealing than ever.
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From an entrepreneurial standpoint, kiosks, carts, trailers, and food trucks have a lower overhead than restaurants and can be moved if one location does not generate enough business. Rather than having to determine where to open a restaurant and worry about the old real-estate adage “location, location, location,” the owner can actually drive to a new location, location, location if business is poor. Even before you decide what foods to sell, you’ll want to consider how you want to sell them. Your commitment to the business: part time, full time, etc. These are a few of the considerations you will consider as you proceed, but for now, let’s take a look at the common mobile-food entities. Food kiosks are essentially booths or food stands that are temporary or mobile facilities used to prepare and sell food. Malls and stadiums are popular locations for food kiosks, which sell anything from pretzels and ice cream to more elaborate fare.