I've been around street food for my entire life. It was an essential part of my diet as a kid growing up in New York City.The after school hot-dog provided me with valuable nutrients such as protein, carbohydrates, and other calorific needs to spur my infantile hyperactive needs. But they have come a long way since my elementary school days.
Mobile food has evolved from boiled mystery meat to providing foodies with gourmet eats around the city. For instance, you can mosey on over to the Milk Truck for a rustic take on a crowd favorite: the good old grilled cheese sandwich. Or, if you're craving something from the sea, the Red Hook Lobster Truck is parked just around the corner. But not for long, because these mobile craving fixers move to the market, one of the food truck model's most distinct advantages. But more on that later.
Most successful food trucks share one major common trait: they have menus built on one or a couple of key quality ingredients. Take the Taim Falafel Truck, for example. They offer several unique takes on a middle eastern favorite, falafel, offering both traditional and original options, such as green olive infused falafel. I have eaten off of this truck numerous times, sampling various items from its menu, all of which have been consistently tasty.
Now let's analyze this business model in a little bit more depth. First, like several other food trucks, Taim originally started as a restaurant, which solves the storage problem. The truck itself, painted in the Taim livery, makes it a moving billboard for all pedestrians to see. It is equipped with a fully functioning mobile kitchen, capable of delivering the quality offered by its stationary location downtown. I know from first-hand experience, as I have been to the restaurant as well. The CVP: to provide the customer with a unique gourmet product available only on the other side of town. Add in three employees and a surprisingly low overhead, and you have a mobile food store that you can take anywhere you want. Think of it as a desktop application that has been ported to the iPhone, not to mention that thousands of apps you can use to locate your favorite food truck.
This mobility creates a huge advantage for two major reasons. The first is that you are able to bring your staple product to a market outside of your neighborhood, reaching customers who would otherwise not try your product. The other is that you can gravitate towards pedestrian hotspots at varying times of the day. So you can be on Wall Street during trading hours or on the lower east side on a Saturday night to reach those late night college snackers.
I love food trucks. To me they represent a whole new wave of culinary experience and talent that focuses on getting great food to the masses in all areas, which is comes back to the spirit of food in general. Great food should be experienced by all and shared with all, and food trucks are the first step in doing so. As a business, they're great because they can be very profitable. Although they are very difficult to start, given the initial costs.
Mobile food has evolved from boiled mystery meat to providing foodies with gourmet eats around the city. For instance, you can mosey on over to the Milk Truck for a rustic take on a crowd favorite: the good old grilled cheese sandwich. Or, if you're craving something from the sea, the Red Hook Lobster Truck is parked just around the corner. But not for long, because these mobile craving fixers move to the market, one of the food truck model's most distinct advantages. But more on that later.
Most successful food trucks share one major common trait: they have menus built on one or a couple of key quality ingredients. Take the Taim Falafel Truck, for example. They offer several unique takes on a middle eastern favorite, falafel, offering both traditional and original options, such as green olive infused falafel. I have eaten off of this truck numerous times, sampling various items from its menu, all of which have been consistently tasty.
Now let's analyze this business model in a little bit more depth. First, like several other food trucks, Taim originally started as a restaurant, which solves the storage problem. The truck itself, painted in the Taim livery, makes it a moving billboard for all pedestrians to see. It is equipped with a fully functioning mobile kitchen, capable of delivering the quality offered by its stationary location downtown. I know from first-hand experience, as I have been to the restaurant as well. The CVP: to provide the customer with a unique gourmet product available only on the other side of town. Add in three employees and a surprisingly low overhead, and you have a mobile food store that you can take anywhere you want. Think of it as a desktop application that has been ported to the iPhone, not to mention that thousands of apps you can use to locate your favorite food truck.
This mobility creates a huge advantage for two major reasons. The first is that you are able to bring your staple product to a market outside of your neighborhood, reaching customers who would otherwise not try your product. The other is that you can gravitate towards pedestrian hotspots at varying times of the day. So you can be on Wall Street during trading hours or on the lower east side on a Saturday night to reach those late night college snackers.
I love food trucks. To me they represent a whole new wave of culinary experience and talent that focuses on getting great food to the masses in all areas, which is comes back to the spirit of food in general. Great food should be experienced by all and shared with all, and food trucks are the first step in doing so. As a business, they're great because they can be very profitable. Although they are very difficult to start, given the initial costs.
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