In this episode of On Foodable Weekly, brought to you by the Foodable Network, host Paul Barron discusses the trends and studies revolving around mobile concepts, including food trucks, food carts and pop-ups with AJ Barker, Concept Developer at Think Tank Hospitality Group. Learn why there is still a huge consumer demand for mobile food and how these units are continuing to be used as a launching pad for a brick and mortar, while also being added as a supplement to existing ones. Watch the video to also see how brands within all industries are using these concepts to market their products.
The mobile food truck is not a new invention. Ice cream trucks and hot dog stands have been around for years. However, elevated food carts and mobile kitchens continue to be on the raise ever since the fad caught fire a few years ago. But, a new take on concept has started to recently to develop– food bikes.
Food trucks often start as a launching pad for restaurants to save up funds and build up customers for a brick and mortar concept. So are food carts a new restaurant startup model? Is this a business before a mobile truck? Food bikes, even the most outfitted ones, only cost just a few thousand dollars.
Since the Portland, OR has such an active bike culture, it makes sense that the city is leading the way with food bikes. These bikes are not only being used as an eco-friendly food cart, but also as cargo bikes. Trailhead Coffee Roasters uses them to deliver their coffee and the bikes are fully equipped to pull over and brew coffee anywhere. These food bikes are starting to roll around in cities across the US– including the Taco Bike in Nashville and CreamCycle in D.C. Read More
There has been some concern within the restaurant business regarding food trucks stealing business from regular brick-and-mortar establishments. Instead of fighting back against this new segment, Four Seasons figures, 'if you can't beat 'em, join 'em!'
Thus sparked the creation of The FS Taste Food Truck - FS standing for Four Seasons, of course. The new concept is aimed at taking Four Seasons' high-end cuisine to the streets, making it accessible to a larger audience. Guy Rigby, VP of food and beverage, said in a recent press release, “Food is a passion for us at Four Seasons and we are always seeking to share that in inspiring and exciting ways, whether it’s through a Michelin-star dining experience or the perfect beer and burger pairing at one of our gastropubs." Read More
Food trucks have quickly become the wild card of the restaurant industry, taking an idiosyncratic approach to the biz. Because the segment is so new, there are hardly enough resources for operators to rely on, nor is there a norm for vendors to follow.
In order to cater to this growing segment, Roam is presenting the industry's first mobile-food focused conference, to be held later this month in PDX. The conference is intended to help operators learn how to get the most out of their business, as well as learn from those leading in the segment. Read More