Starting up a mobile food business seems like a snap—at least when viewed from afar. All you need is a truck, a few tasty menu items, a Facebook and/or Twitter account and maybe one other employee and you’re good to go. In no other part of the restaurant industry are the barriers to entry so low. Which is why food trucks are proliferating like crazy. Truck owner wannabees range from starry-eyed foodies to renegade line cooks to full-service operators in search of an extra ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.