Food trucks may have existed for decades, but they really exploded onto the scene in the 2000s, appealing to recession-weary operators look- ing to dive into the restaurant business with less risk than required
for brick-and-mortar outlets. But mobile units were a decided departure
from the “roach coaches” of earlier times; instead, these meals-on-wheels
specialists churned out gourmet grilled cheeses, farm-to-table fare and, yes,
Granted, competition has stiffened, but the segment has enjoyed remarkable
growth. According to mobile-cuisine.com, food trucks raked in $1.2 billion
in 2015, a 12.4% revenue increase over the past five years. However, like in
any restaurant business, success can prove elusive without the right game plan.
Here, three successful operators share how they turned their free-wheeling
pizzerias into steady moneymakers.
Successful pizza truck operators dish about their secrets to success,
their biggest challenges, and how they survive in the off season.
By Tracy Morin