Food Truck Trends
Food trucks, 35,000 and counting, with 1.16 Billion in revenues and a 12% annual growth rate remain a major trend in the food service industry.
Food trucks and mobile food vendors are heavily regulated in most cities. In New Jersey, food truck regulations vary by county and municipality. Safety in food handling, parking, sanitizing, commissary inspections and a host of other regulations must be adhered to.
Vegan offerings are a hot trend for food trucks with Indian food leading the way.
Plant based burgers are also showing dramatic growth. The planet is eating less meat as more become conscious of the impact of raising beef on climate change, not to mention its increased prices.
Not Just Food Trucks
But mobile food service is not just a cart or a truck any longer. Popup restaurants are growing dramatically. Post-pandemic haze has caused some to resist the dress-up and hush-up of a fancy restaurant. Trying elegant, creative food in a casual atmosphere is a hot trend. Chefs trying out new recipes or menus use popups for a day or a rooftop location open for months at a time.
Restaurateurs can test out a new location, work with digital marketing promotions, check out new technology and perhaps cut costs on a bricks and mortar startup.
Marketing has taken on new trends as websites specialize in locating and broadcasting exciting new popup locations.
And environmentally friendly packaging is a hot trend for food trucks. If your clients go vegan, reduce their beef intake or avoid eating sentient creatures, chances are they are probably very conscious of the waste they create. Food trucks and popups are all over this trend of biodegradable packaging.
With people reemerging from their covid induced cocoon, events, from concerts to races are on the rise and food trucks and pop-ups are a great way to serve the here today and gone tomorrow crowds. And the New Jersey monthly magazine published a fascinating article about the new New Jersey Food Truck Cookbook.
Waste Cooking Oil
Used cooking oil handling is a problem for every mobile truck or pop-up. Small quantities can be taken back to the commissary and dumped in an oil bin for pickup up by your used cooking oil collector. But, more often containers that fit within a mobile food business make easier work of responsible disposal. An automated tank that sucks used cooking oil right from the fryer or an under counter caddy allows easy access for your UCO collector to recycle your used cooking oil.
D&W Alternative Energy has tanks to fit every business and signage to let you tell your customers you are recycling cooking oil and helping to mitigate climate change.
D&W Alternative Energy
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