5 trends of food truck
Food Truck, Commercial Vehicle Truck Van Lorry
1. Food has to be sold from the truck.
As Ben Goldberg, founder and president of the New York Food Truck Association, says, eager to raise extra money, food truck operators are constantly selling their menus at markets, food fests, and pop-up shops.
2. Branded promotions are on fire.
Even big corporations, they also will use the food trucks to promote their new products. For instance, the New York-based company connected with the locally famous Katz's Delicatessen when AME Network had an event with its media partners. For the occasion, the New York Food Truck Association helped to arrange nine Katz Deli food trucks.
3. Trucks are part of something bigger.
This model is taking off across the world, where trucks are part of a greater food experience. The Texas Truck Yard features outdoor seating and a covered bar in Dallas, with room for trucks to park outside daily. And local restaurateur Mattie Beason is opening County Fare, a venue with a bar and spots for a revolving series of food trucks, in Durham, North Carolina.
4. There are unconventional menu items coming up.
Food trucks can sell anything. For example, baked ice cream sandwiches made with doughnuts and ice cream to pizza topped with exotic proteins such as wild boar meat.
5. Specialty drinks.
Upscale beverages such as homemade lemonades, high-quality teas and specialty ice cream drinks are increasingly being advertised at premium rates through food trucks. The beverages can be very profitable at RM5 or RM6 per or more.