According to QSR Magazine, “As mobile quick serves grow in popularity across the country, operators should be prepared for a host of challenges when running one.”
“Alternatively known as lunch trucks or food wagons, these horse-powered kitchens might seem like the cure to the common restaurant operator’s daily headache, but nothing could be further from the truth. ‘Imagine the workload and times it by 100,’ says Molly Taylor, who drives her Sweets Truck around Los Angeles. Lower start-up costs notwithstanding, the burgeoning mobile food business has its fair share of stressors. Permits can be hard to come by—especially in New York’s lottery system—and, with long heating and cooling periods for ovens, opening for business every day is anything but a turnkey operation.”
