Fueled by demand for inexpensive, quick and delicious meals, gourmet food trucks have seen incredible success across the country. Now, chefs are delivering some of the most affordable, delicious, and entertaining food straight to the sidewalks.
Since 2008 – the unofficial beginning of the skyrocketing success – food truck entrepreneurs and chefs alike have used the fall of the economy, growing demand for locally derived food, and popularity of social media outlets to introduce the world with their new culinary offerings.
But it isn’t just the inexpensive meals or the search for the next tasty treat that attracts new customers. A major defining factor is the “localism” of the food truck industry.
Localism is about building communities that are more healthy and sustainable using regional resources to meet the needs of local communities. Since there is no universally agreed-upon definition for the geographic component of “local” or “regional”, consumers are left to decide for themselves what exactly this means.
While consumers are interested in buying local food, the truth of the matter is they are unlikely to go out of their way to get it. Vendors that can bring product to the potential buyer get a huge leg up on the competition.
Interest in making local food purchases is likely to increase as consumers look for new ways to eat healthier and support their communities. According to Mintel’s 2013 Living Local Report:
With the food truck industry taking the country by storm and bringing awareness to the local food scene, many small business owners can learn a thing or two about what makes this phenomenon so successful.