By Kerri Adams, Editor-at-Large
There are several perks to starting a restaurant business on four wheels.
Food trucks have less overhead costs. Not to mention, it's faster to get the concept up and running, and menus tend to be simpler.
With all of these things in mind, there is less risk involved when starting a food truck than opening a brick-and-mortar, making it a great environment for amateur operators to learn the food service landscape.
However, there are also several challenges to operating a food truck. Getting a loan can be more difficult, the local regulations can be strict, there is limited space for meal prep, the mobile food industry is competitive, and the weather can heavily influence traffic.
The particularly successful mobile food businesses that overcome these challenges often decide to expand the concept to a traditional brick-and-mortar.
We decided to chat with two food truck owners who have had so much success on wheels that it led them to expand their concepts with a permanent store location. Brett Chiavari has two B.C. Tacos trucks, which he expanded to a brick-and-mortar in the South Florida area and Michael Davidson operates the GrilledCheezGuy truck and will be debuting a permanent store in San Francisco February.
See what they had to say about their journey from food trucks to brick-and-mortar below.Read More