Food trucks and mobile restaurants have been around since the late 17th century in large cities on the east coast of the United States. The production of cowboys and cowboys in Texas is the biggest reason for the food truck. In Texas in 1866, a farm worker named Charles (Charles Goodnight) was preparing for a large-scale cowboy fair. The remaining carriages made the first mobile kitchen. He supports the connecting cover of the carriage and extends it to become a cooking workbench, using the main storage board of the carriage to place dry beans, coffee, biscuits and other preserved foods. After the rally, the mobile cooker was a sanctuary for tired and hungry Texas cowboys, and Charles was included in the "Red Man History" of Texas.
At the same time, in another district on the east coast of the United States, Rhode Island, New England, a 17-year-old boy named Walter Scott sold a basket of sandwiches and coffee to evening work newspaper employees and men's clubs. customers to earn extra money. By 1872, as the business became more and more popular, he began to use mobile vehicles to take out food at the "Providence" newspaper, and the word "diner" gradually spread.
Food Truck culture may be an overhyped trend, but there's no denying its role and impact cannot be ignored. Generally speaking, the food in the dining car is original and original. Compared with the orthodox restaurants, it usually only sells a few exclusive products, with few choices but the most representative. And because of the mobility of the food truck, it increases the desire of passersby to buy. After all, it will not always be waiting for you, and sometimes it is a kind of accident and surprise. At the same time, from the perspective of economic benefits and industry chain analysis, food trucks have brought strong competitiveness to operators and food manufacturers. They do not need to pay expensive pavement rents, and operators are more independent and flexible in their choice of sales areas. . Food trucks have fewer staff, and chefs are usually better able to get feedback from customers and have a more flexible grasp of the direction of the market.
In the parking area beside the sidewalk, food trucks usually appear in groups, and the phenomenon of ready-to-eat meals without fixed seats has become a major feature of street food culture. The number of food trucks in the United States has increased since the beginning of this century. Although the price is cheap and convenient, the taste of the food is not outstanding and the hygiene is not reassuring. At that time, most people's impression of the food trucks still stayed at the level of roadside hot dog stands. . Until the financial turmoil, unemployment rose, people’s willingness to go to restaurants decreased, and the performance of mobile food trucks improved instead. Many people saw business opportunities. In addition, mobile food trucks were easy to join and the cost of starting a business was low.
According to a survey by Mashable website, a basic used hot dog food truck costs about 2,000 US dollars, a second-hand refitted mobile food truck that can be used on the road costs about 40,000 US dollars, and a brand-new refitted mobile food truck starts at about 75,000 US dollars. Changing the business location at any time, unlike store management, it is difficult to have a chance to turn over if you choose the wrong location, so it has become the first choice for many people seeking second-time employment or young entrepreneurs. Even the original restaurant owners will use non-business days to drive food trucks to join the sales ranks, followed by all kinds of food trucks appearing on the streets, until the self-employed American mobile food trucks are gradually organized and gathered. Through the communication of social networking sites, consumers' positive image of dining cars has gradually improved.
In the beginning, the food truck operators were wandering around like nomads looking for customers. Although they no longer had to worry about renting the store, they were often driven out by the police because of the legitimacy of the location. In addition, the gap between the turnover between holidays and non-holidays is quite large, and it is impossible to have predictable and stable performance, which also makes it difficult to purchase raw materials. Later, some operators took the lead in integrating the information of most mobile food truck operators to set up a mobile food truck website, actively publishing food truck information and related activities, and encouraging the public to participate.
It is worth mentioning that in 2008, a food truck that mainly sold Korean and Mexican-style grilled meat really set off a new frenzy of food truck culture. The operator of the food truck, Kogi, has changed his previous "floating" style and used social media Twitter to tell consumers his location and attract more guests. Chicago, Los Angeles, New York, Miami and other cities on the coastline have strong food truck eating customs. Now, the trend of food trucks has spread to the United States, and even some suburbs and rural areas. Its function has also been expanded, and many large parties, school dances and even outdoor weddings will use the food truck as a supplement to the variety and form of food. With the rising trend of food truck culture, there are also food festivals in the form of food trucks, bringing together various types of food trucks to create a trendy food event for food lovers.