This video is the first in a four part series on the Food Truck Revolution produced by VizziTruck.

If you are a chef and would like to have a mobile restaurant, watch the video to get an idea of how the process works. Call Bruce to discuss options and costs – 954.587.1710.

Erik Seawright just posted a story about Food Trucks for Z6mag.com highlighting the food truck trend. He used a test project by Chick-fil-A as an example of the growing acceptance of the concept of mobile kitchens, and the interest coming from the corporate community. This is an excerpt. The link to the full story follows.

If you live in a metro area with a city that has at least 50,000 in population there is one thing on popular streets & events you have probably seen, a food truck. Food trucks have been a growing trend throught the United States as people have gravitated towards the unique and timely available foods & treats available at food trucks.

Usually food trucks are run by small businesses looking to make a full time income by going to areas where the people are. Another big food trucktrend that has helped the industry grow quickly is social media involvement. With social media marketing food trucks have been able to build a list of customers & alert them to their locations.

For the rest of the story, click Chick-fil-A Food Truck.

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

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