“The fact that food trucks are so popular has made it easier to get into the truck business,” said Sai Souphom, 34, who started Saivita flower truck in December. “People understand the concept, and your customer reach is obviously wider” than in a brick-and-mortar store.
It’s a common narrative, and a popular one, in the food truck industry. Call it the creation myth of the District’s mobile food vendors: Plucky innovators short on capital abandon the tedium of desk jobs and the restrictions of traditional restaurants to peddle their creations to the District’s business-casual-clad lunch crowds.
Food trucks are widely becoming a way for chefs to express themselves in an innovative way
Washington D.C.’s burgeoning dining scene sports a healthy and vibrant food truck culture which rivals those of larger cities such as New York or Los Angeles.
Monday marked the launch of the District’s plan to bring order to the most fashionable (and chaotic) food truck locations, where a law of the jungle had prevailed.
The zones are one of the biggest changes to come from the regulations that passed this summer after more than four years of hearings, debates, and protests that often pitted brick-and-mortar restaurants against their mobile competition.
After years of parking where they choose, food truck operators in the District of Columbia are preparing to have their spaces assigned by lottery.
If the first week under the new regulations is a harbinger of the long-term impact of the rules, then I’m cautiously optimistic.
lot of trucks don’t get to leave on their own terms. They get pushed out or forced out and in the culinary school, they say, ‘ Change your job every three or four years’ because you’ll burn out
The popular food truck CapMac will serve delicious comfort food for the final time on Friday.