Take it to the streets

Take it to the streets

Prompted by the need to be where the people are and reduce overhead costs, a growing number of operators are taking their fare on the road—literally.

Across the country, truck-based foodservice operations are serving up such moveable feasts as organic rotisserie chicken seasoned with lime and herbs, chicken and Thai basil dumplings with spicy peanut sauce, and wood-fired brick oven pizza cooked to order. The trucks, which fall somewhere between hot dog trucks and full-fledged caterers

Register to view the full article

Register to view this article

TAGS: Technology
Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.