A couple of years ago we began servicing and building concession trailers. Then, the first food truck arrived. Soon, we had three in the shop and we learned about a food truck association.
After a little research, we realized that although food trucks were rolling in California and a few other communities in the U.S., they were just beginning to show up in South Florida.
We built our first Taco Truck. Then, a Yogurt Truck. Soon, we were doing several different ethnic foods and began seeing the term “gourmet food trucks” in local publications.
The Broward/Palm Beach New Times produced an article, which soon evolved into a directory of food trucks in the Miami, Fort Lauderdale and Palm Beach areas.
The April edition of Road and Track Magazine details a Road Test for a Gourment Food Truck. Written by Guy
Spangenberg, the article is an insightful look into the world of the food truck entrepeneur:
The left turn signal arrow goes green and the massive vehicle I’m sitting in lumbers forward. Christian Murcia, the driver, gingerly presses on the throttle and carefully eases the steering wheel counterclockwise. We make the left turn traveling 10 mph, tops, and I almost fall out of the passenger seat. Our mode of transportation is 10 ft. tall with an incredibly high center of gravity, and the centrifugal force combined with a featureless, slippery seat creates a newfound respect for side bolsters. GT-R buckets these are not.
For the rest of the article, click: Food Fight: Gourmet Food Truck – Road Test