It didn’t come as much of a surprise to read that casual restaurants, such as Red Lobster and TGI Fridays, are struggling to appeal to millennials. Entering these restaurants as an adult you’re reminded that a seemingly once-great place is the exact same now as it was then, and not in a good way. The quality of food doesn’t live up to your memories, the ambiance is depressing, and we’ve all heard about the centipede myth in the Olive Garden salad.
Don’t get me wrong though, I will always have a special place in my heart for Applebee’s.
Time for new, or renewed.
If you haven’t checked out a food truck, take advantage of one on your lunch break – bummer to those outside any urban settings though. They’re inexpensive, outside, and the options seem endless.
Who would have thought that the chuckwagon of the old west would still be alive and trending 164 years later.
It’s not just independent restaurants taking advantage of this mobile opportunity. Chains such as Starbucks (yes, please), Taco Bell, and White Castle have all joined the food truck scene. The known concept of food trucks is that they are meant to be for start-up businesses, or those that can’t afford to own a restaurant – leaving a sting to many when they see chain food trucks. It’s hard for me to see these companies running the little guys out of business though…maybe Starbucks.
According to the Minnesota mobile food unit (MFU) license, an MFU can only visit the same location 21 days annually – forcing the mobile units to remain mobile, even the chains.
In 2013 food trucks generated $650 million across the United States. In 2017 the 30,000 – 40,000 food trucks are projected to bring in $2.7 billion. On average, a food truck that serves five lunches per week can earn $240,000 annually.
For the entrepreneurs of the wold who want to start their own trucks, don’t be discouraged by the initial hurdles and price tags, however, do understand there is a lot that goes into running a food truck. Californian Matt Cohen, founder & CEO of Off the Grid, estimates that start up costs for a food truck begin at $50,000. He breaks down the startup steps into the following: business plan, commercial kitchen, truck commissary (power to store food overnight, clean water, propane tanks), health permit, route plan, staff, menu, audience, social media & marketing (unless you follow B.J. Mendelson), and a network.
Proving to be no simple task, food trucks earn even more cool points in my book.
See you out there!
Blog Post 6
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