Today’s food truck customers are as unfixed as the venues they avidly pursue. They seek the mobile food experience, tracking trucks through social media in search not simply of a meal, but a motorcade of variety. Trucks provide consumers the opportunity to sample street foods from someone else’s—and from another nation’s—streets.
This is gourmet food without the gourmet price tag, usually prepared by locally famous chefs or passionate, aspiring culinary artisans, typically graduates of such august institutes as the Kendall College School of Culinary Arts, the Culinary Institute of America or Johnson & Wales. Sometimes, the food truck acts as a wheeled extension of a restaurant or even a local chain.