Food Trucks Keep Rolling Along

I am a huge fan of food trucks, and if you are a regular reader, you will have read many comments about the amazing food that is pouring from this segment of the food industry. 

Food trucks are becoming main stream in a few markets, especially Portland, Los Angeles, and Austin.  These markets are  becoming tougher to compete in, and the truck vendors are becoming more differentiated and unique.  Cheeseburger Sushi from Yatta food truck in LA anyone?  Their All American Roll starts with sliced beef, pickles and cheese wrapped in seaweed and rice, deep fried and served with ketchup and mustard, of course! Need something a little more adventurous?  This is a call out to my Mom, I know she won’t be able to resist sampling this French treat, a snail lollipop.  Seriously.  Escargot Puff Lollipops from Spencer on the Go mobile food truck in San Francisco offers this delicacy at the bargain price of $2.  The trucks with great food, service, marketing and location will be the ones that stick around for the long haul. 

I recently read an article about food truck trends that I thought was on target and I’d like to share their wisdom.  This information comes from, an interesting site where you can find a local food truck, or learn how to start your own food truck business.

The top mobile food industry trends in 2012 will include:

Breakfast for dinner: Look for more breakfast concept trucks to roll out in 2012.

Food in a cone: Look for designer cones to replace bread as a food delivery platform.

Pie on a stick: Both savory and sweet variations.

Vegetables: Ghost peppers and potatoes.

Grains: Whole grains and quinoa.

Meats: Tongue (both lamb and beef), bone marrow and gizzards will make their way to more food truck menus.

Fermenting or Pickling: More variety of fruits and vegetables will be used by food truck chefs to brighten up their menu items both visually and with taste.

 Cuisine Trends: In 2012, expect to see more Peruvian, Scandinavian and Native American food trucks hit the road.

 Less Salt, More Flavor: Demands for healthier foods will continue to grow and food truck owners will manipulate their menus to serve these requests. A large number of food trucks are already participating in the Slow Food and Meatless Monday programs for their customers. With the spread of these programs more and more customers are becoming interested in healthy yet delicious food.

 I hope food trucks will continue to thrive and grow in areas where they are less prevalent. The unique cuisine coming from these moving restaurants is invaluable to educate consumers on hot food trends and most are serving up great food at a great value, getting more people excited about food again!

 Happy (food truck) eating,

 Chef Allison

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