Food Trucks: From Fad to Fixture

America's latest food hobby is really not so new. Return to your childhood summer when the only thing that can break a baseball game or a billiard party in addition to mother's voice is a sweet siren call from an ice cream truck that rolls into your environment.

Take that picture - except changing kids with business professionals and changing ice cream makers for gourmet chefs - and you have a food truck, coming to a city near you ... if they haven't arrived.

Growing up in Morocco, Yassir Raouli probably never heard the melody of an ice cream truck. But after trying several businesses in New York City - the waiting table, running a nightclub and opening an online clothing store - Raouli came up with an idea, Bistro Truck, which can take him to retirement.

"I do research, and I want to start a restaurant. I always want to have my own place," he said. "What makes sense is a food truck."

If you are still not found, the food truck is exactly what it says. All restaurants, from the kitchen to
dump truck hino the cash register, are independent in trucks or vans. Food truck owners, who often act as chefs, direct their restaurants to people rather than letting people come to them. From there you begin to notice differences.

There are food trucks that only serve lunch crowds, and others only for dinner; some do both. A number of food trucks are nomadic, post locations worth one week on sites like Twitter and Facebook and make it dependent on their customers' internet knowledge to guide them to their current location. Others, such as the Raouli operation, are parked every day in the same place in the same neighborhood.

The emphasis is placed on the quality of food that determines the current wave of food trucks. Apart from honorable ice cream men, people have been eating street food in the United States for decades - on hot dog carts in Chicago or bad boys in Boston. But over the past few years customers across the country have been delighted with a myriad of gastronomic choices. Los Angeles has a halal taco truck (Takosher). The Krave Kronic Grill serves South American food four days a week in downtown Austin, Texas. And, not surprisingly, in Portland, Ore. The owner pushed the politically correct boundary with Kim Jong Grillin ', a Korean BBQ food truck named after the controversial North Korean dictator.

"I think we revolutionized it a bit," said Raouli about the Bistro Truck menu, which serves daily special items such as cold watermelon soup, kofta kebabs, and strawberry cotta panna cotta. "We are one of the first to offer gourmet food."

Whether Raouli pioneered the gourmet food truck revolution may be debatable, but the success of his Bistro Truck is clearly not. At the end of August 2010, on the anniversary of its opening year, Bistro Truck was named one of the five finalists for New York City's annual Vendy Awards, a food truck competition whose name is strange belies the competitive sincerity of the event.

Bistro Truck candidacy must give this business much-needed fame that can offset the obstacles facing food trucks. For example, in traditional restaurants, any accident can be reduced by dessert or a cocktail at home. However, food truck owners are often limited to first impressions. Customers line up, order their food, make payments, take their food and leave. There is so little time to interact with customers so vendors must nail down the experience to ensure repeat business and positive word of hino dealer semarang mouth.

On the other hand, there is an advantage of intimacy. "We cook everything in front of people, so we have one-on-one interactions with customers - better than what we will have in restaurants," said Raouli.

That was the exact reason. The tariff "Freddy" Zeidaies - Vendy's finalist three times and this year's Vendy Cup winner - went into this business. He had previous experience of having a brick-and-mortar restaurant, which produced a solid business but made it unfulfilled.