Prestige Food Trucks, a premier central Florida food truck builder reports significant demand for mobile food venders as small to large restaurant chains/franchises consider expanding into mobile catering.

“Over the past two years, many small to large restaurant chains/franchises have shown significant interest in taking their brand/restaurant to the food truck industry,” stated Tracy Stein, CEO and president of Prime Pinnacle, a private investment firm that provides financial capital for Prestige Food Trucks, in a prepared statement.

Stein further stated that the rise in popularity is because restaurant chains/franchises have begun to see the big picture in getting into the food truck business by studying, researching and recognizing the opportunities.

Prime Pinnacle’s research/data have shown that more than 15 percent of the top 200 restaurant chains have a mobile café / food truck presence. These include Cousins Submarines, Inc; Tasti D-Lite Frozen Yogart; Toppers Pizza; Jack in The Box; Sizzler; Red Robin; Chick-fil-A, Star Diner;The Gap; The Habit Burger & Grill; Taco Bell; Applebee’s; Dairy Queen, Subway, Qdoba, California Pizza Kitchen, Carl’s Jr.; In-N-Out Burger, Fatburger; Grandolfo’s New York Delicatessen; Banna-Stow’s Crepes & Coffee; and more.

Stein stated, “Food trucks serve as mobile billboards as well which is very enticing to the franchise/chain owners as they can spend between $50,000 to $200,000 plus per month on advertising alone. With a mobile food truck their visibility increases exponentially.”

Photo: PRWeb

Due to significant demand, Prestige Food Trucks of Orlando, Florida has recently expanded its operations to include small to large restaurant chains/franchises.

“Over the past two years, many small to large restaurant chains/franchises have shown significant interest in taking their brand/restaurant to the food truck industry,” stated Tracy Stein-CEO/President for Prime Pinnacle.

Mr. Stein further states the rise in popularity is because restaurant chains/franchises have begun to see the big picture in getting into the food truck business by studying, researching, and recognizing the following opportunities:

•     Franchises can extend their brand recognition immediately and exponentially while earning loyalty from their new customers early on
•     New locations for future Brick-And-Mortar Restaurants can be scouted out to gain important data on location and demographics for additional franchisee value and security
•     Mobile/Roaming Billboard for Advertising/Promotions/Marketing
•     Testing and data gathering on new menu items and concepts for mass-production
•     Additional Profit Center

Prime Pinnacle’s research/data have shown that over 15% of the Top 200 restaurant chains have a mobile café / food truck presence. That’s a tremendously strong statement as to the value of a mobile brand extension. The trend is increasing daily as many well-known chains and franchises have already jumped into the game. These include Cousins Submarines, Inc; Tasti D-Lite Frozen Yogart; Toppers Pizza; Jack in The Box; Sizzler; Red Robin; Chick-fil-A, Star Diner;The Gap; The Habit Burger & Grill; Taco Bell; Applebee’s; Dairy Queen, Subway, Qdoba, California Pizza Kitchen, Carl’s Jr.; In-N-Out Burger, Fatburger; Grandolfo’s New York Delicatessen; Banna-Stow’s Crepes & Coffee; and more.

The restaurant industry is highly competitive and establishing and maintaining brand loyalty and recognition early is key.

The chain restaurants/franchises are aware that the cost to buy/build a food truck pales in comparison compared to opening a brick-and-mortar store, with much higher profit margins. Stein stated, “Food trucks serve as mobile billboards as well which is very enticing to the franchise/chain owners as they can spend between $50,000 – $200,000 + per month on advertising alone. With a mobile food truck their visibility increases exponentially.”

And one food truck manufacturer has begun to see the feasting begin to gain market share. “The food truck industry is here to stay and will be growing by leaps and bounds in order to keep up and meet consumer demand. With that more evident now than ever, small to large chain restaurants/franchises are jumping on board and moving their brands out into main stream and rural America,” Says Mr. Stein. “It’s an exciting thing to watch.”

Prestige Food Trucks builds, sells, buys, repairs, rehabs, finances, leases and rents premium quality food trucks/mobile cafes & trailers to a wide range of clientele from sole-proprietors to nationwide chains. Their commitment is to offer complete turnkey development to their customers, from building to branding to getting on the street.

More information about Prestige Food Trucks is available online at http://www.prestigefoodtrucks.com.

http://www.sfgate.com/business/prweb/article/Franchises-Restaurant-Chains-Experiment-with-4459951.php

The Trucks & Tech event at 6 p.m. on April 25 brings guest speakers and some of Orlando’s mobile eateries to the parking lot of the former Amway Arena for a night of tech talk and food. (Illustration by Walter Pacheco, Orlando Sentinel / July 26, 2012)

Food truck lovers and technology junkies unite at the Trucks & Tech event April 25 for an evening of guest speakers and tasty food from some of Orlando’s popular mobile eateries.

The event, which starts at 6 p.m. in the parking lot of the former Amway Arena in Orlando, is hosted by IZEA.

It includes presentations by Joe Tenczar, CIO of Hard Rock International; Jonathan Taylor, CEO of VOXEO; and Lewis Broadnax, executive director of Lenovo.com sales and marketing.

Larry Meador, CEO of Evok Advertising; Harold Timmis, head of technology at smARtMAKER,Todd Deery, admissions director at UCF’s Florida Interactive Entertainment Academy; and Ron Ben-Zeev, co-organizer of Orlando Startup Weekend Events, will also be speaking at the trucks and food event.

Participating food trucks: All Things Sweet, Melissa’s Chicken & Waffles, The Pastrami Project,Soup to Nuts, and The Crepe Company.

http://www.orlandosentinel.com/technology/blog/os-orlando-trucks-and-tech,0,7601535.post?track=rss

Smyrna’s Food Truck Tuesday in August 2012. Credit Hans Beltran

Alpharetta City Council plans to test how a “Food Truck Thursdays” event works for four weeks as its staff works to find a firm to run the weekly event if it proves successful in the city’s eyes.

Special Events Manager Kim Dodson had suggested a similar event when staff believed the council wanted a weekly event. So when a food truck vendor made an application for a season of weekly events, she brought that to council.

However, the council didn’t like that the event was driven by the vendor. And the proposal to serve beer at the event didn’t go over well.

On Monday night Dodson and Assistant City Administrator James Drinkard asked City Council what they wanted staff to do, using a set of questions to narrow it down. From those answers, they determined that council was interested in a weekly event, but on Old Roswell Street so Milton Avenue would not be closed. A vendor would be chosen to run the event with limited funding from the city. And the event would be evaluted monthly, and could be ended at any time.

Thursday had been considered to give potential restaurateurs a third good day of business after Friday and Saturday, said Mayor David Belle Isle, who is a proponent of a weekly event.

“Personally I’m fine with weekly if they think they can get the businesses to support it,” Belle Isle said

Councilman Jim Gilvin said cost is the other concern for him “other than the impact on traffic if we are shutting down the road each week.”

If residents were comfortable with shutting down the road and they could find a way to get the costs off of taxpayers, he’d be happy to have it.

Belle Isle was happy to put funds up that were necessary to get it started, expecting it to be self-sustaining by the time the City Center project opens.

Councilman Chris Owens said, “we pay for events downtown all the time right now. We certainly don’t pay for them every week…out of taxpayer funds.”

He was in favor of “jump starting” the event, but wanted a public space used that wasn’t as impactful on the city and traffic.

Drinkard said as soon as Milton Avenue was closed, its costs roughly $3,600 with staff time and other costs. On top of that come the costs of portable toilets and trash pickup.

“That price tag can climb pretty fast,” he said.

Staff was looking at using Old Canton Street. The cost for closing this street is a bit lower. The weekly Downtown Alpharetta Farmers Market will be moved to this location because demolition for City Center already is closing the Main Street parking lot next to City Hall where it has been held in past years.

Councilman D.C. Aiken asked why the city was willing to pay $3,600 for private companies to benefit?

“I’m pretty sure the food truck people were going to make some money on the deal,” he said.

“I have no problem helping our businesses,” Aiken said. But he had problems paying to close the road for these profit-making businesses.

Drinkard said the thought process was that the city would have to pay to start the event. More residents go into the stores and restaurants when the event is held. In year two, it would be time for the food trucks to “ante up.”

He said they “looked at it more from bringing an audience downtown at a time they are not coming donwtown.”

Drinkard and Dodson will bring a draft RFP (request for proposals) to council in a week. They  will have figures on how much it will cost to close Old Roswell Street and Old Canton Street so council has an idea how much will be saved by closing these roads instead of Milton Avenue. They also will move forward with starting the four-week test run of the Food Truck Thursdays.

http://alpharetta.patch.com/articles/alpharetta-to-test-out-food-truck-thursdays#photo-10942707

You know what this city needs? An authentic Nathan’s Famous Hot Dog Truck!

Last year we had a truck serving Chicago-style hot dogs that’s now closed, and we haven’t heard hide nor hair from Feed Your Hole and their Bronx Bombers in quite some time.

Sounds like there’s an opening in the NYC market for a real New York hot dog truck. Guess what? There’s one available. And it comes with Nathan’s Famous rights.

We were contacted by someone who owns the Nathan’s truck above, as well as a Nathan’s franchise on Long Island. They say the Nathan’s truck is the only one in existence, and the company is great to work with.

From what we were told, they have had some success with the truck, but are too busy with other ventures to give it the proper attention it deserves.

There are two options: you can buy it outright or lease it. Both include Nathan’s Famous rights.

Click here for info on the truck sale.

Click here for info on the truck lease.

For serious inquiries, please email deerparkavenathans@gmail.com.

http://newyorkstreetfood.com/39843/who-wants-to-own-a-nathans-famous-hot-dog-truck/

With shows like the Food Network’s The Great Food Truck Race, food on wheels has evolved from trend to craze in big cities all across the country. Cincinnati is home to 28 food trucks and trailers, and 11 of them have recently joined the Cincinnati Food Truck Association, a nonprofit that aims to reinvent food truck vending.

In 2010, Café de Wheels was the only food truck in town; in 2011, Taco Azul popped on the scene. And last year, there was a huge boom in the local food truck business.

“Food trucks are the fastest growing sector of the food industry, and it’s growing here,” says Emily Frank, 38, of C’est Cheese. She also serves as CFTA’s president. “People are excited about food trucks.”

With so many trucks, there was a need for a unified voice to represent them. In June 2010, the Mobile Food Vendor Pilot Program, which was strongly supported by City Councilmember Laure Quinlivan, was born.

The Pilot Program allowed food trucks and trailers to serve street food in certain areas of downtown’s Central Business District on a first-come, first-served basis, with proper permits. Food trucks were allowed one to two spaces in Sawyer Point, six spaces at Court Street Market and 12 spaces in a parking lot at Fifth and Race Streets.

Building off the Pilot Program, a group of UC urban planning students who were interested in food hubs held a meeting for food truck owners and operators in September. The students got everyone talking, but since they were only working on the project for a semester, it was up to the food truck owners to do something.

Frank, Elizabeth Romero of Sugarsnap! Truck and Tracy Sims of Taco Azul formed CFTA last fall. They held a meeting and extended an invitation to join the CFTA to the 25 other food trucks in town.

“We didn’t know what to expect from our peers, but it was very positive,” says Romero, 29, CFTA’s secretary. At the first meeting, two other trucks joined CFTA.

Currently with 11 members, CFTA hopes to see at least four other trucks join this spring. Right now, food trucks are part of the Night Owl Market downtown and are staples at Sawyer Point—CFTA is even part of Taste of Cincinnati this year. In the future, CFTA hopes to plan one or two food-related events throughout the year.

For example, Atlanta’s food trucks are in the suburban parks, says CFTA’s treasurer, Sims, 32. CFTA will soon be meeting with City Parks and discussing the possibility of having food trucks at park events.

“All of the money made during the event would be given back to the park to help build a strong relationship with them,” says Sims. “It would be very seasonal, but very profitable.”

One of CFTA’s immediate goals is to work with the city to increase the number of available mobile food vending spots that are outlined in the Pilot Program. “We want to represent Cincinnati and be part of the community,” says Romero. “We want the city to be proud of food trucks and show them off like the brick-and-mortar staples in the city.”

Members of CFTA are C’est Cheese, Café de Wheels, Catch-A-Fire, Eat! Mobile Dining, Eclectic Comfort Food, Goldstar Chili Mobile, Kaimelsky’s, Mr. Hanton’s Handwiches, Queen City Cookies, Sugarsnap! and Taco Azul.

http://www.soapboxmedia.com/devnews/022613.cincinnatifoodtruckassociation.aspx

Clement Chan and chef Kris Girard serve up Asian dishes from Le Tigre food cart at 8th and Cambie on Tuesday, Feb. 12.
Photograph by: Gerry Kahrmann , The Province

http://www.vancouversun.com/life/Vancouver+food+carts+headed+Portland+style+clusters/7955471/story.html

TAMPA, Fla. – Champion Cheesesteaks’ Founder and CEO Roy Brostrand, announces its concept will roll into Tampa for the first time, Wednesday, January 2^rd at the Mayor’s Food Truck Fiesta. “Everything just seemed to fall into place,” said Roy. In November, Mr. Brostrand was in town working out details for weekly catering for a large industrial client and was very impressed with the permitting process. “Tampa is such a food truck friendly town,” he said. “Every official we talked to was so helpful in explaining in detail what was required to operate a food truck in the Tampa Bay area. We are excited to be here and can’t wait for the city to taste our cheesesteaks.”

Champion Cheesesteaks 1^st franchisee, owner/operator, Jeff Wheeler, will be at the helm of the truck. Jeff says its success has come from keeping the menu small and focusing on quality. The menu boasts six sandwiches with options: the traditional Philly cheesesteak made with thinly-sliced ribeye steak; a pizza cheesesteak; a chicken cheesesteak; a chicken parmesan; a veggie Philly and a popular newly added chicken and steak mix cheesesteak. All are served piping hot with options to add extras such as mushrooms and sweet peppers on an Amoroso roll, the Cadillac of rolls. “Our Philly cheesesteaks are authentic,” said Mr. Wheeler. “Both our steak and rolls are shipped in from Philadelphia.”

Finding Champion Cheesesteaks is easy! You can follow them on Twitter @cheesesteaksFL. They tweet out locations throughout the day. If you’re not into tweeting, you can always “Like” them on Facebook to see their weekly schedule at www.facebook.com/ChampionCheesesteaks. Of course, there is the website www.championcheesesteaks.com; but, if you are really looking for the coolest way to find them, use the TruckSpotting app or website,www.truckspotting.com, which use GPS tracking to reveal their location. Whenever they stop and turn on the truck’s generator, TruckSpotting pinpoints their location on the city map.

Come join the food truck revolution.

]]> http://www.mobilefoodnews.com/2013/01/tampa-fl-tampas-newest-food-truck-debuts-at-mayors-food-truck-fiesta-2/feed/ 0 http://www.mobilefoodnews.com/2012/12/tampa-fl-tampas-newest-food-truck-debuts-at-mayors-food-truck-fiesta/ http://www.mobilefoodnews.com/2012/12/tampa-fl-tampas-newest-food-truck-debuts-at-mayors-food-truck-fiesta/#comments Sat, 29 Dec 2012 01:00:48 +0000 MFN Editor #1 http://www.mobilefoodnews.com/?p=37029 By Contributor | HeraldOnline.com

TAMPA, FLA. — Champion Cheesesteaks’ Founder and CEO Roy Brostrand, announces its concept will roll into Tampa for the first time, Wednesday, January 2^rd at the Mayor’s Food Truck Fiesta. “Everything just seemed to fall into place,” said Roy. In November, Mr. Brostrand was in town working out details for weekly catering for a large industrial client and was very impressed with the permitting process. “Tampa is such a food truck friendly town,” he said. “Every official we talked to was so helpful in explaining in detail what was required to operate a food truck in the Tampa Bay area. We are excited to be here and can’t wait for the city to taste our cheesesteaks.”

Champion Cheesesteaks 1^st franchisee, owner/operator, Jeff Wheeler, will be at the helm of the truck. Jeff says its success has come from keeping the menu small and focusing on quality. The menu boasts six sandwiches with options: the traditional Philly cheesesteak made with thinly-sliced ribeye steak; a pizza cheesesteak; a chicken cheesesteak; a chicken parmesan; a veggie Philly and a popular newly added chicken and steak mix cheesesteak. All are served piping hot with options to add extras such as mushrooms and sweet peppers on an Amoroso roll, the Cadillac of rolls. “Our Philly cheesesteaks are authentic,” said Mr. Wheeler. “Both our steak and rolls are shipped in from Philadelphia.”

Finding Champion Cheesesteaks is easy! You can follow them on Twitter @cheesesteaksFL. They tweet out locations throughout the day. If you’re not into tweeting, you can always “Like” them on Facebook to see their weekly schedule at www.facebook.com/ChampionCheesesteaks. Of course, there is the website www.championcheesesteaks.com; but, if you are really looking for the coolest way to find them, use the TruckSpotting app or website, www.truckspotting.com, which use GPS tracking to reveal their location. Whenever they stop and turn on the truck’s generator, TruckSpotting pinpoints their location on the city map.

Come join the food truck revolution.

Jack-in-the-Box Food Truck

Food trucks, lunch trucks, food wagons and mobile units–they go by many names, but one thing is clear, they have hit the road running and there is no sign that they are slowing down. Although not a new idea by any means, as food trucks have been around for decades in cities like New York and Los Angeles, the present-day food truck is a high powered marketing, social networking   and branding juggernaut. 

Franchisors have taken notice. Traditional bricks-and-mortar chains have introduced food trucks as a supplemental offering, including Jack-in-the-Box, Carl’s Jr., Qdoba and Dairy Queen, while many more concepts are truck-only operations. Food trucks are enticing to many prospective operators because of their relatively low initial investment. Food trucks are also an easy way to test out a market or even a specific location before building a bricks-andmortar restaurant. Trucks also double as traveling billboards, providing valuable advertising for the franchisee and the brand. And trucks are known to generate greater online buzz through social media outlets such as Twitter and Facebook, since these avenues are the lifeblood of the mobile restaurant. Whether a franchisor is an established bricks-and-mortar chain or a mobile-only chain, the decision to franchise food trucks comes with unique challenges that must be addressed by both the franchisor’s developmental and operational people and its legal counsel.

The Franchise Agreement 
Before selling truck franchises, franchisors must first ask themselves whether they want to develop an entirely separate franchise agreement for the food truck concept. The alternatives would be to add an addendum to an existing bricks-and-mortar franchise agreement or incorporating the truck-specific terms directly into the traditional franchise agreement. Of course, this question is only relevant to franchisors who franchise both bricks-and-mortar     and truck offerings. Because of the significant differences between the two concepts–everything from site selection to insurance–it usually makes sense to have two separate franchise agreements. This will also allow more flexibility so that a franchisee can operate both concepts or just one or the other.   

The Franchise Disclosure Document 
An ancillary question to the franchise agreement issue is whether it makes sense to have two different franchise disclosure documents. Again, this question is only relevant when the franchisor offers both bricks-andmortar and truck franchises. There are   many factors that should be considered in making this decision. For example, will the trucks use the same marks as the bricks-and-mortar location? (Jack-inthe-Box, for instance, uses the principal trademark “Jack’s Munchie Mobile” for its catering trucks.) Also, similar to the franchise agreement itself, a lot will depend on whether the two offerings are typically made jointly or separately and whether sales efforts will be combined or be independent of one another. 

Royalty and Advertising Fees 
Regardless of the form of franchise agreement used, a franchisor will need to determine whether the fee structure for bricks-and-mortar restaurants fits the food truck format. If the franchisor determines that a truck will require less oversight, consultation and ongoing training than a traditional restaurant, then it might consider a lower royalty fee. The same goes for advertising fees. The franchisor must ask itself whether it will maintain a single advertising fund for both bricks-andmortar and food truck concepts or keep   them separate. How much would a food truck benefit from traditional advertising, considering that most food trucks thrive on word of mouth and social networking to get the word out?

Social Networking 
Social networking truly is the difference-maker for food truck franchises. While traditional bricks-and-mortar franchises have certainly benefited from online marketing, food trucks depend on it to a much greater degree. Unlike traditional restaurants, food trucks are by their nature nomadic. They typically will show up in a different neighborhood each day, so they have the unique challenge of getting the word out on a moment’s notice so their customers can find them on a given day. While some customers will be those who just happen by the truck, without having set out to go there, a food truck business, like most businesses, relies in large part on repeat customers. To attract these customers, they need to be in constant communication with them about their whereabouts. This is where social networking sites like Twitter and Facebook become invaluable. “Followers” are able to know when their favorite food truck is in their neighborhood or will be at a special event. These networking sites also generate buzz through word of mouth, referrals, “favorites” classifications and other mechanisms. 

However, along with the benefits of social networking, there are unique challenges that must be dealt with by franchisors. First and foremost, franchisors should have a detailed policy for use of social media Web sites by franchisees and the use of the franchisor’s trademarks in connection with those sites. For example, franchisees should be prohibited from making postings to a social media Web site relating to the brand that are derogatory or disparaging of the franchisor; that is offensive, inflammatory, or indecent; or that harms the goodwill and public image of the franchisor’s system and marks. 

Site Selection and Approval 
In a traditional franchise agreement, the franchisor typically provides some level of     assistance with the finding of a site for the franchised business and retains the right to approve a site. With food trucks, a franchisor must decide how involved it wants to get with the day-to-day movements of its franchised trucks. Approving locations for all of its trucks on a daily basis would be nearly impossible, so the franchisor must have strict guidelines for finding acceptable locations. For example, trucks may be prohibited from being located too close to a bricks-and-mortar location of the same brand or other food trucks. Some of these restrictions will be regulated by local zoning and permit laws.   

Exclusive Territories 
Traditional territories granted to franchisees are usually defined as a geographic area or mile-radius around an approved location. The franchisor typically is not permitted to place another outlet in the territory, either direct-owned or franchised. However, with food trucks, there is no single approved location to anchor a territory. One solution is to define an area using geographic or political boundariesrivers, highways, counties, city limits and so forth–within which a franchised truck is permitted to roam. This can get tricky, however, if a city or town is able to support multiple trucks, which may be owned by different franchisees. And what happens when there is a mix of food trucks and bricks-and-mortar locations in the same area? If the trucks are prohibited from setting up within a certain distance of a bricks-and-mortar location, how realistic is it to enforce that on a daily basis? If the franchisor fails to enforce its territorial restrictions, will the affected bricks-andmortar franchisee have a cause of action against the franchisor?

In many franchise agreements, the franchisor reserves the right to offer the same products under the same marks, or license others to do so, using alternative channels of distribution. If franchisors rely on this to place food trucks in the existing territories of its bricks-and-mortar franchises, they should be prepared to receive push-back from those franchisees, and possibly lawsuits, based on the direct and significant competition this would create. Franchisors will need to decide whether   they want to test those waters and also consider how their franchise agreements are written with respect to their retained rights in franchisee territories.   

Non-Compete 
Because a mobile business, unlike a traditional restaurant, does not have a fixed location, it can be more difficult to enforce a post-term non-compete. Generally, a non-compete will only be enforceable if it is reasonable as to duration and geographic scope. In most franchise agreements, the area covered by a noncompete is a “mile radius” around both the franchisee’s approved location and other franchised and company-owned locations. If a franchise system consists of mobile units, either exclusively or in addition to bricks-and-mortar locations, it becomes difficult to define the geographic scope of a non-compete. A partial solution would be to limit competition within the franchisee’s former territory (and perhaps within a certain distance of the territory). However, since the franchisor’s other mobile businesses do not have fixed addresses, it would be difficult to enforce a non-compete which is based on the proximity to another franchised or company-owned business. Creative drafting of the non-compete that takes into account the structure of the particular franchise system will be necessary.   

Food Supply and Preparation
Because of the limited size and capabilities of a food truck, traditional requirements for inventory, food storage and food preparation likely will not work in the food truck context. To maintain uniform system standards, franchisors need to determine how food will be stored and prepared. For example, will truck owners be required to use a bricks-and-mortar location to provide those services, or will the franchisor have special arrangements   with third parties? These decisions should not be left up to individual owners. A franchisor must have a plan in place and ensure that it can implement its plan, with the   necessary flexibility, through its franchise agreement and operating manual.

The success or failure of a restaurant often depends on its location. Food trucks have the built-in advantage of choosing a new location on a daily, or even hourly basis, which allows them to go to their customers instead of sitting idle and waiting for customers to come to them. However, franchising food trucks comes with their own challenges and requires the franchisor and its legal counsel to carefully craft the agreements needed to sustain a mobile franchising system. This article outlines some of the more significant challenges, but there are many others. For example, a franchisor must determine how it will inspect trucks to maintain the system’s cleanliness and sanitation standards; training programs will need to be conformed to the truck business; operating manuals will need to lay out requirements for hours and dates of operation, as well as the franchisee’s ability to participate in special events, such as festivals; and insurance and licensing requirements will need to be modified. 

While both existing and new franchisors may want to rush to market with food trucks due to their many advantages and their booming popularity, thorough planning and preparation, and the guidance of trusted advisors, will be essential to their long-term survival.

http://www.franchise.org/Franchise-Industry-News-Detail.aspx?id=55066