Research Articles
The following is a summary of the research the group conducted in the preliminary study of food trucks, namely in their operations, the ease of starting a new operation, and the regulations placed on trucks and their owners.
Food Trucks 101: How to Start a Mobile Food Business
-This article gives background about the food truck industry, info about food kiosks and food trucks, and how to go about opening and starting a food truck.
- 78% of operators have 4 or fewer employees
- Food trucks are a $1 billion industry that has seen an 8.4% growth rate from 2007 to 2012.
- Two main types of food trucks:
- Mobile food preparation vehicle (MFPV) where food is prepared as customers wait.
- Industrial Catering Vehicle (ICV) which sells only prepackaged foods.
Link: https://www.entrepreneur.com/article/220060
Introduction to Mobile Food Units
-This article lists the basic definitions of different mobile food units and their requirements and regulations for operation.
- There must be a three-compartment sink with a faucet in the food truck
- There must be a hand wash sink with a faucet
- Food to be served from the concession will be prepared on the concession. No food preparation will be allowed from a home and brought to the concession for sale.
- Three exceptions to the Food Safety Regulations that do not completely pertain to a Mobile Food Concession:
- No restroom is required
- A ventilation hood is not normally required
- A grease interceptor is not required
2015 Food Truck Industry Statistics Show Worth of 1.2B
-This article lists food truck industry statistics.
- 12.4% industry revenue increase over the past five years
- Average cost of food truck is $85,000
- 2015 food truck expense breakdown:
- 27% Food and Beverage for resale
- 26% Insurance, repairs and maintenance, licenses, fuel
- 18% Employee wages
- 29% Other
Link: http://mobile-cuisine.com/trends/2015-food-truck-industry-statistics-show-worth-of-1-2b/
10 Things Food Trucks Won’t Say
-Lists some lesser known facts about food trucks.
- Most complaints about food trucks come from local food establishments that are in competition with them
- Safety standards vary widely across the country –> nothing is standardized
- Growing number of unlicensed food trucks due to limited permits
- Inspectors say biggest challenge is keeping food cold enough before it’s cooked to prevent food borne illness
Link: http://www.marketwatch.com/story/10-things-food-trucks-wont-say-1342813986010
Food Truck Commissary: The Foundation of a Mobile Business
-Talks about what a food truck commissary is and how they operate to serve food truck needs
- A commissary could be a licensed commercial kitchen, restaurant, shared-use kitchen or any foodservice operation that is licensed and inspected by the local health department or state agency
- A full-service commissary provides:
- fresh water fill-up
- wastewater disposal station
- electric hookup for overnight truck parking
- propane filling station
- food preparation tables
- food processing sink and bagged ice
- food/beverage/other supplies refill
- Most commissaries are centrally located, allowing easy access to locations and events where the mobile food business operates
- Storage of product and supplies at the commissary alleviates overstorage in the food truck, which allows better access to the hand sink as well as making it easier to clean