FOOD TRUCK MOVEMENT BEING HIJACKED? WATCH OUT FOR THE BIG FISH!

The food truck phenomenon which started a few years ago in the US seems to have caught the imagination of the consumers there and there is no stopping of the fast growth of this catering sector which expanded significantly during the last 5 years. If reports are to be believed, there is hardly a city in that country which does not have food trucks roaming their streets to serve good, fresh food preparations at the lowest cost possible. There are rumblings among the established players like restaurants, fast food chains and the organized food industry because of the adverse impact of the new emerging trend on their bottom line. True to the old adage that "if you cannot beat them,  join them", many of them are launching their own food trucks to tap the growing market for street served foods! Here is a take on this as being reported.

But hipsters and foodies aren't the only ones with an interest in food trucks. Unconventional companies, many of them fast food chains, are hoping to cash in on food trucks' popularity -- even Campbell's recently looked to food trucks for inspiration in an attempt to revitalize its brand. But is this a sign that the trend has jumped the shark? If you're unconvinced, consider this: Taco Bell, Chick-fil-A and even Rachael Ray's dog food line all have food trucks. Seriously.

Probably a food truck that serves food near places where people congregate or transit through makes eminent business sense as there is minimum time delay in accessing to ready food in a jiffy. Besides food trucks do not park in one place and use the modern IT gadgetry to notify their presence in different localities. Who will not appreciate when food is brought nearer to you, in stead of going to far away places for the same? Street vending has been a traditional practice in many Asian countries with old cultures, though the level of hygiene and safety of foods served by them are often questionable. Food Trucks as being seen to day in the US is nothing but a glorified version of street food vending but they are under surveillance of local civic authorities for ensuring consumer safety. Considering that most cities in Asia are congested with narrow lanes it is doubtful whether mobile food serving version will ever take root in these countries.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

THE DAY OF RECKONING FOR FOOD TRUCKS-SAFETY ASPECTS FOCUSED

The Food Truck phenomenon has spread far and wide in the United States and customers are increasingly patronizing these mobile eating joints almost bordering on frenzy! Sociologists, psychologists, economists and health experts are baffled by this trend while established restaurants are fretting and fuming because of its impact on their bottom line. After witnessing literally the explosive growth of Food Trucks during the last couple of years, regulatory authorities are lately waking up to the potential for food poisoning and food related afflictions due to this lightly regulated catering system. Many civic authorities are trying to tighten the monitoring regime for these trucks though in practice it poses enormous logistical problems. These are highlighted in a recent report emanating from the west coast of the US. 

"Food trucks have rapidly become a delicious mealtime staple around San Diego County, with new trucks and locations popping up on a daily basis. This semester, USD has even decided to jump on board the movement with the installment of Torero Tu Go, the West Coast's very first campus-run food truck. These gourmet meals on wheels range in specialties from prime grass-fed burgers, fresh pasta, modern Asian cuisine, seared ahi tuna, all the way to New England lobster rolls. Food lovers of all types can follow their favorite trucks on Facebook and Twitter to find their exact location each and every day. Currently there are nearly 1,100 food trucks and coffee carts roaming throughout the entire San Diego County, and the numbers continue to grow. Despite their hungry and grateful customers, food trucks have been subject to scrutiny and skepticism. The trucks are subjected to surprise health inspections on a yearly basis where the overall quality of both the food and truck itself are examined. In addition to the upkeep of the truck, inspectors also consider the temperature of the food storage, whether there is a proper hand washing area and whether or not all surfaces are sufficiently cleaned."

With established chefs and food connoisseurs getting into Food Truck business, there seems to be a perception among eating out diners that the foods served here are much better in terms of quality while very little concern is evident about the safety aspects. Probably a fool proof system of safety monitoring will have to be evolved in the coming days to pre-empt any unwanted health fiasco due to deficiencies in hygiene and sanitation. Since the United States has more than 50 states with different local laws a national consensus will have to emerge regarding regulating this nascent industry.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

CARE FOR CONSUMERS OR PERISH! CATERING SECTOR BEWARE!

What lies ahead for the catering sector in India? Though scanty reports on the present status of this sector do indicate a booming business, this trend need not last for long if one goes by the experience of this sector in other countries. Having higher income in hand may drive customers in hordes to restaurants but such a situation also raises aspirational goals, shifts the goal posts and induces frustration among the patrons. In India one of the sectors of business that is doing extremely well is catering business and the margin of profit is growing exponentially with steep increase in prices of their offerings, forcing some of the lower middle income group of population to shy away from "eating out" option more and more, though it might not have affected others with unlimited disposable income at their disposal. The trend being foreseen in the US may not be too relevant to India but still it is a pointer to the likely happenings in the coming days for which Indian catering sector must be prepared if not to day but in the not too distant a future.

"Agents can head off this scenario and build a strong consultative relationship with their restaurant customers by asking key questions at renewal time. Here are some of the trends that could put restaurants at risk and the questions agents should ask their restaurant customers :
    1. Mobility. Has the restaurant added new services, such as delivery of meals using hired drivers with their own cars?
    2. Branch out businesses. Has the restaurant started a new line of business, such as catering?
    3. Trendy foods. Has the restaurant introduced new menu offerings as part of the strategy for attracting more customers, such as locally sourced foods, an emphasis on organic ingredients or assurances about non-allergenic ingredients?
    4. Additional payment methods. Is the restaurant accepting new methods of payment, such as online credit charges or smartphone purchasing?
Armed with the answers to these kinds of questions, you can offer your customers a menu of options that go beyond the coverage required for an on-site restaurant operation. Insurance carriers with experience in the food services industry can work closely with you to make sure your customers have the right "ingredients" in their policies."

Discussing about the prices customers have to pay at an ordinary restaurant which have practically doubled in the last three years in the name of inflation, it should not be forgotten that there is a "Lakshman Rekha" or a point of no return as far as the customers are concerned. Probably catering sector is under an illusion that all people in the country have plenty of money to squander like the young IT professionals or the much pampered government employees, corrupt as well as honest. India is still an affordable country where it is possible to get a full and decent meal in a functional restaurant at a price less than Rs 20 while most restaurants have hiked up the same to Rs 50 and beyond. Any restaurant in a city with tolerable hygiene and minimum ambiance will cost a family of four at least Rs 250 but imagine how many families can afford this if such restaurants are to be visited at least once in a week! Restaurant associations must ponder over this fact and unless there is a genuine attempt to rationalize prices they may have to face the wrath of the people in the form of reduced patronage and infrequent visits to their establishments. One of the reasons for the street vendors to become darlings of the people and make them reputed landmarks in may towns and cities in India and for the steep popularity of the Food Truck phenomenon in the US is precisely the fact that the organized restaurants are pricing themselves out of the minds of common man! Beware of this trend!

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

THE FOOD TRUCK BOOM-MAIN STREAM EATERIES JOINING THE BAND WAGON!

Old days of street vending of foods by lonely vendors on the sides of some of the streets in towns and cities have gone and in its place a new wave of entrepreneurs with verve, enthusiasm and mobility are emerging. The Food Trucks, first introduced in the US have multiplied in numbers dramatically during the last 5 years, probably because of economic recession and rise in unemployment. These mobile food "cooking and serving restaurants on wheels" compete well with established star category restaurants located in strategic places with popular brand image. A self initiated business with a capital base of not more than 100,000 dollars and minimum hassle in conforming to regulations, Food Trucks have many advantages including the much vaunted "local food" tag. Adopting modern communication technology the operators of Food Trucks can establish rapport with their patrons who do not seem to mind waiting in queues to lap up the fare served by them. What is remarkable is that even the big names in food catering are joining the band wagon by launching their own Food Trucks to expand their business. Here is a report about the incredibly fast growth of this sector even beyond the borders of the United States.

"THE first waves of the food truck movement sweeping the United States are lapping at Australian cities, promising new ways of presenting food and new sales avenues for farmers. Thousands of food trucks had hit US streets since 2008 - there were now more than 4000 licensed in Los Angeles County alone - but these were not the impolitely-named industrial area "roach coach" with its packaged food. The new-generation trucks were selling high-quality fresh food, assembled on the spot. Gourmet burgers and pizzas are only the start: the trucks sell a bewildering array of foodstuffs, from Korean-Mexican fusion food, cupcakes, and matzo-ball soup to the inventively combined produce of a single farm. The movement is being driven in part by hard times in the US, suggested an analyst with food services industry consultancy, Technomic, Kevin Higar. The US jobs market had withered since the 2008 downturn, and showed no signs of coming back. For the entrepreneurially-minded, the best way to create work was to generate it yourself. "A food truck has a lower capital expenditure amount than a traditional restaurant, so it gives these entrepreneurs - some with strong formal culinary backgrounds and some not - a chance to become their own boss," Mr Higar said. He estimated start-up costs averaged in the $US30,000-$100,000 range. Based on his own survey of 150 food trucks in 15 cities, Mr Higar observed that food truck owner-operators tended to be younger, "perhaps 22 to 35 years old - although there is definitely a minority of individuals 40-50 also become involved because of the current US employment situation". Watching queues form in front of some of the hippest food trucks had forced established food brands to sit up and taken notice. According to the Los Angeles Times, Sizzlers, Subway and other US brands are putting food trucks on the road, with predictions 10 per cent of the top 200 US restaurant chains will have trucks by the end of 2012".

During early stages of growth there were many skeptics doubting about the sustainability of Food Truck business in the long run, saying it is just a temporary fad that would disappear soon. But these critics have been proved wrong as more than 90% of them have survived during the last 5 years. One of the prerequisites for their survival is good wide roads and parking space near populated areas and such an environment is not easily available in congested cities like Delhi, Mumbai, Kolkatta, Bangalore, Bangkok or Singapore making it difficult for sustaining this format of food business.  Probably they can thrive better in modern cities of Europe, Australia, New Zealand, Canada or UAE. One of the major criticisms against Food Truck system of catering is that they depend largely on fossil fuels for transportation and cooking but innovations for better truck design, use of solar energy and use of precooked raw materials for preparing fresh dishes can cut down fossil fuel use significantly.

V.H.POTTY

http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com 

FOOD TRUCK PHENOMENON-CAN IT WITHSTAND THE FATIGUE FACTOR?

Street foods always had their following in many countries and no matter what steps are taken to discourage people from patronizing these foods, many of them prepared and served under some what indifferent hygienic conditions, the phenomenon is here to stay. It is very difficult to understand the precise reasons why people flock around these mobile eateries though taste and economic factors must be playing a major role. World over the focus has shifted from uprooting these vendors to rehabilitate them through training and better infrastructure. Whether it is in Thailand or in India road side vending plays a crucial role in catering to mostly low income customers while the so called Food Truck business in the US is a recent development being patronized by those requiring fast service with minimum over head cost on their fare. In the last few years the Food Truck business has been growing at a phenomenal rate in the US and naturally the policy makers are in a fix to decide whether this is just a passing fancy or there will be continued growth of this sector in the coming years. Here is a take on this developing scenario.

"It finally dawned on me that the sole reason people repeatedly ask this question is because of the rapid growth of the food truck movement over the last two years. Does rapid growth necessitate a rapid and nearly instantaneous decline in growth? That's really what I think people are asking. It could be more simply stated as "When is this ending?" which, in my opinion, is totally natural as the mind wants to reconcile any new phenomena under some form of restrictive time classification. So, in order to dissect this question, I will attempt to answer a few questions on food trucks and fads in general. First, how long must something stay in popular demand before being considered a fad? My instinct tells me that in order for a thing to pass out of fad-dom, its ascent to the top must last significantly longer than its descent into oblivion. Was MySpace a fad? Silly Bandz? Whether or not Justin Timberlake can revive the social network to its former glory is to be seen, but that's another discussion altogether. Not to say both weren't wildly successful, but they both went away nearly as quickly as they came. Eventually, hype wears off and actual value of a good or service is measured against feasible alternatives. This is truly the core of the fad question, determining the actual value versus the perceived value (layered in by hype.) With food trucks, there is an actual need being fulfilled, the convenience of quality food at an affordable price. This is probably the easiest to identify as a primary reason for frequenting food trucks and carts. The long lines and the overextended hype for certain vendors may antagonize the fad argument, but new restaurants are not immune to the same treatment of popularity at launch. Good luck getting a reservation to the newest restaurant you just read about in The New York Times this Saturday night".

Doubts about the sustainability of food trucks have arisen because new developments always face the fatigue factor due to which consumers develop disinterest over a period of time or the new players take their customers for granted affecting the quality of service. Added to this the bureaucratic procedures and controls increasingly being applied for starting new joints may discourage new entrepreneurs from venturing into this area. There is also the pressure from the established catering industry for restricting expansion of food trucks because of apprehension regarding the economic impact on their traditional type of catering business. If rules and regulations that govern food truck business are tightened further and brought on par with regular catering industry, cost of the service is bound to go up significantly. However involvement of reputed Chefs in starting food truck business can still be an attractive factor that can pull in customers who like novelties in food preparations. The biggest advantage for food trucks is their mobility and use of IT enabled Tweeter service to keep the customers informed about their whereabouts.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

FOOD TRUCKS-EMPHASIS ON SAFETY CREDENTIALS

The conflict between enforcement agencies and catering sector seems to have caught the nascent street vending players also. The argument against government intrusion into food service industry is always the same that it affects their business due to unnecessary bureaucratic action resulting in loss of significance revenue. The food service sector invariably feels that their reputation to serve clean and safe food only can ensure continued patronage and they cannot afford to lower their guard that may be catastrophic to their very existence. But any responsible government that has the onus of protecting the lives of the citizens cannot take any risks because industry is always a mix of good, bad and indifferent players! Even main stream restaurants are resisting grading of eateries because of their perceived fear of getting on the wrong side of the law due to a single instance of slippage. Food Truck phenomenon which is spreading like a wild fire in the US is coming of age and some form of regulatory control needs to be put in place for their organized growth further.

"Los Angeles' fleet of over 9,000 food trucks, a niche culinary fad gone mainstream in cities across the U.S., will soon be subject to the same food safety rules as restaurants in Los Angeles County.
That means rogue food trucks will have to submit to posting their food safety letter grades. Yesterday, the New York Times called the move perhaps the "ultimate sign that this faddiest of food fads is going mainstream." According to the Times, food trucks in LA may soon also have to file route maps with the county health department, ensuring that health inspectors won't have to check Twitter or Facebook to find the street vendors, who typically retain a level of mystery by sharing their whereabouts via social media. "As with restaurants, health inspectors will be empowered to shut down a truck that scores less than a C for not enough attention to basic safety and food hygiene practices -- for example, dirty counters, food left out, unwashed hands," according to the Times' Adam Nagourney. "For the skeptical lunch-goer, proposed monitoring of these trucks may stifle concern over reputations of greasy, questionably sourced food items," said Sarah Damian, a fellow for the Government Accountability Project on the group's new Food Integrity blog yesterday. "In fact, even established retailers and gourmet chefs are going mobile and see the potential boost for business in positive letter grading." As GAP noted yesterday, the Los Angeles County letter grading system, which was put into place over a decade ago, has significantly decreased the number of hospitalizations linked to restaurant food poisoning".

The most controversial issue is regarding filing of a route map as regulatory agencies do not want to follow Twitters to locate them when inspection is to be done. There may be a point in the stand taken by the industry that if the route is fixed, half the fun of road side eating is lost and by taking different routes the vendors can provide more service to the customers. On the other hand if the route map is not provided at the time of license application there is the possibility of chaos when too many of them converge at one point. Here again there is the understanding that between two food trucks a minimum distance has to be maintained. It will be interesting to see how the American Food Truck business blooms in the coming years and a successful regime may eventually emerge that can be replicated with minimum hiccups.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

TIGHTENING REGULATIONS ON FOOD TRUCKS-IMPROVING CONSUMER SAFETY

Any venture during its infancy needs protection and consideration till grows to a level of reasonable strength and self reliance. This is true of the nascent mobile food vending movement taking roots in the US. Unlike in India where food safety consciousness is at a very low level, the US consumer is super sensitive to the dangers posed by ill managed food handling joints and this is reflected by the current efforts in bringing this food vending outlets into the main stream catering sector through safety standards and monitoring. Naturally there is some resistance to this move by the safety authorities because of added cost and logistical constraints but in the interest of consumer health, government cannot shirk its responsibility in this area of vital concern. According to present thinking of the authorities, food trucks that span the entire country have come of age and as an institution serving consumers they will have to be transparent in their activities which can be brought about by regular inspections, grading etc.

"The new policy would require about 6,000 catering trucks operating throughout the county to undergo three inspections a year: two graded inspections and one certification inspection. Depending on the outcome, the truck would have to display a placard with a grade of "A" (scoring above 90 percent in food safety and quality), "B" (scoring above 80 percent) or "C" (scoring above 70 percent). Any truck scoring below a C grade would be shut down. If the new policy is adopted Tuesday by the Los Angeles County Board of Supervisors, the trucks - known as "mobile food facilities" - would also have to disclose detailed route information so that county inspectors can easily find them for random checks. A manager of Royal Catering Co., which runs trucks in Torrance, San Pedro and elsewhere, said the new policy is unnecessary. "People think we just drive a truck somewhere and start selling food," said the manager, who didn't want her name used because she was not authorized to speak for the Lynwood-based company. "That is not the case. We undergo a number of Those in the industry say the policy appears to be another attempt to legislate the trucks out of business. Restaurant owners have long complained that the trucks steal business, block city streets and create other traffic hazards. Cities on The Hill recently enacted zoning laws that restrict how the trucks can operate: In Rancho Palos Verdes, they must move at least 500 feet every 10 minutes, and in Palos Verdes Estates, they must park within 250 feet of a restroom facility. The Los Angeles City Council began looking at new regulations for mobile food trucks in August of this year, due largely to complaints from area chambers of commerce. Most cities, including those in the South Bay, require certification and business license fees for these trucks, but defer to the county for health inspections of restaurants and other eating establishments. Currently, the county requires the trucks to be certified and inspected once a year. If county leaders adopt the new policy, cities must then pass conforming ordinances allowing health officials to inspect trucks that operate in their boundaries, Fielding said. As of now, the policy would only affect trucks and carts that operate in unincorporated areas, such as county areas near Harbor City and in Marina del Rey. It would go into effect within 30 days".

Of course the complaints regarding the functioning of food trucks were orchestrated by the organized business body probably because of business threats posed by food trucks to regular established caterers in many cities where they appear to be enjoying increased patronage from consumers. How ever, illogical restraints, difficult to comply with firman and harassment can sound the death knell for this nascent movement. All said and done, mobile street vending players do serve a useful role in meeting the needs of a substantial segment of the consumer community aspiring for new and diversified tasting foods at affordable cost and a balance needs to be struck between the need for consumer protection and the imperatives of a new emerging business with high growth potential.

V.H.POTTY

http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

FOOD TRUCKS-SOME RESTRAINTS

Licensing is supposed to be a dreaded word because of the complex procedures involved in applying for such a license and getting the same. One can understand these problems in a country like India where procedural delays are normal and patience of the people seems to be unlimited. But entrepreneurs in the US complaining about licensing problems is some what odd considering the modern administrative infrastructure this country has established and the relentless efforts to reduce paper "load" on citizens dealing with the government. The Food Truck phenomenon which is becoming wide spread is liked by American consumers and there are hundreds of such trucks operating in the metropolitan areas of the country. Probably one has to understand the dilemma of the safety agencies in granting licenses indiscriminately because these street food vendors can cause harm to consumers if adequate minimum facilities are not built into the vending

"Food trucks are a natural part of the innovative culinary process and they make particular sense for Boston. Boston is a walking city — built on a human scale — and it fits perfectly with eateries that sell on a street corner. Boston is a magnet for immigrants, who often have the skill to create a great meal but not the capital to set up a full restaurant. Boston has a dearth of affordable real estate, and food trucks are a small-saving way of delivering new food options. So what's stopping food trucks from proliferating in Boston? The most common complaints are "complex licensing and zoning regulations'' — would-be vendors say licensing can take many months. Food trucks do need to be licensed, at least to ensure safe food. Moreover, trucks should be charged by the government when they occupy public space. (Private landlords can presumably make their own arrangements.) Controlling public space and protecting public health are legitimate reasons for regulation, but the loudest voices against food trucks often come from restaurateurs complaining about competition. Preserving the monopoly power of local eateries is a terrible reason to restrict food trucks. As in many other areas, a one-stop permitting process that aims at providing speedy approval seems like a step forward. While I admire the Food Truck Challenge in City Hall Plaza to bring food trucks to scale, we should give up on micro-managing the location of every food truck. Instead, public spaces should be rented to food trucks, so the space will go to the truck that values it most. Food trucks can improve Boston's streets and Boston's palates — they just need to be free to do so.Food trucks are a natural part of the innovative culinary process and they make particular sense for Boston. Boston is a walking city — built on a human scale — and it fits perfectly with eateries that sell on a street corner. Boston is a magnet for immigrants, who often have the skill to create a great meal but not the capital to set up a full restaurant. Boston has a dearth of affordable real estate, and food trucks are a small-saving way of delivering new food options. So what's stopping food trucks from proliferating in Boston? The most common complaints are "complex licensing and zoning regulations'' — would-be vendors say licensing can take many months. Food trucks do need to be licensed, at least to ensure safe food. Moreover, trucks should be charged by the government when they occupy public space. (Private landlords can presumably make their own arrangements.) Controlling public space and protecting public health are legitimate reasons for regulation, but the loudest voices against food trucks often come from restaurateurs complaining about competition. Preserving the monopoly power of local eateries is a terrible reason to restrict food trucks. As in many other areas, a one-stop permitting process that aims at providing speedy approval seems like a step forward. While I admire the Food Truck Challenge in City Hall Plaza to bring food trucks to scale, we should give up on micro-managing the location of every food truck. Instead, public spaces should be rented to food trucks, so the space will go to the truck that values it most. Food trucks can improve Boston's streets and Boston's palates — they just need to be free to do so".

Does it give some solace to Indian entrepreneurs who are driven from pillar to post with wads of notes to grease the palms of the babus who man the post dispensing licenses? Of course no corruption or bribing may be involved in the US system but there is an element of thoroughness in vetting the applications which could cause delays. Besides the Food Truck system of food vending is relatively a new concept and it is going to take time to evolve an efficient fool proof safety protocols for these vending contraptions. Also to be kept in mind is the repercussions of indiscriminate licensing on established eateries and the possibility of traffic obstructions caused by the parking of the trucks in some roads that may affect the civic standards adversely.

V.H.POTTY

http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

INDIAN "CHOW TRUCK"-DESI FOODS ON THE "ROADS"

It was not long ago that mention was made by this blogger regarding the need to popularize Indian ethnic foods outside India, emulating the success of Mexican foods promoted by the two restaurant chains in the US, Taco Bell and Chipotle. The initiative by one of the reputed chefs in California to start a mobile restaurant peddling some Indian foods to American consumers, suitably modified to suit the local palate is commendable. The Food Truck phenomenon seems to be catching up with consumers probably because of the convenience, unique taste, reasonable cost, easy access and the simplicity.

Chef Sumant Pardal may hold the food truck speed record for concept to execution. Ten days after he decided to bring Indian food to the streets of Southern California the India Jones Chow Truck was on the road. Food quality wasn't sacrificed to speed, however; Pardal has been in the restaurant business for over 30 years and he has created a menu that's fast, functional, and delicious. The best example of this approach is the Frankie, which is India's answer to the burrito. Beef, lamb, cheese, fish, or shrimp are combined with cilantro tamarind chutney, chopped onion, and egg and wrapped in a roti, which is kinda like a thick tortilla. Chef Sumant also puts his own twist on non-Indian dishes with the Samosa Spring Rolls and Mango Baby Back Ribs, but if you're more interested in that ubiquitous item from the Subcontinent, the curry, you can choose from one of four different varieties. Whether you stick to the traditional Indian offerings or get more adventurous, it's hard to disagree with Cathy from the blog gas·tron·o·my when she calls India Jones "Simply delightful!"

Probably more such entrepreneurs may enter this line of business because one can start the business with low capital investment, quick start up and minimum over head costs. Relatively short time needed to launch the venture is another advantage. Being a chef with local experience has its own advantage and credibility. It is becoming difficult for Indian entrepreneurs in the US to establish new restaurants in most of the big cities because of high real estate cost and food truck mode recommends itself for a quick beginning and establish reputation within a short time. Also a truck has the wherewithal to shift the operation to different localities and by relying on the tweeter mode of communication, clientele can be kept informed about the location promptly.

V.H.POTTY

http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

THE FOOD "TRUCKS"-AN EMERGING FOOD VENDING TREND

Busy life style that characterizes the urban life in many metros around the world leaves very little time for consumers to go to decent restaurants to enjoy good foods under relaxing atmosphere. The concept of fast foods emerged as a response to such a situation and food chains, many of them operating in many countries offer a limited option under their menu mainly for dousing the belly fire during lunch time. It is another matter that they progressively enriched their products with salt, fat and sugar making many of them literally health hazards from the view point of nutritionists. In a move to beat the overwhelming hold of these fast food chains, mobile food centers and door delivery services came into vogue, capturing a significant market share in a relatively short time. Latest to arrive is the "food truck" concept which is catching up in many cities because of the wider choice and better quality offered by them mainly for the office goers.

"The food truck, of course, has had a long if not always proud history. It began life as a noontime fixture at construction sites, where it would herald its arrival by blasting out the melody to "La Cucaracha," a signal that the roach coach had arrived with its inventory of undrinkable coffee, stale pastries and mystery-meat sandwiches. The trucks found in today's mobile food courts are a far cry from that. Such gathering places are marked by anywhere from a half-dozen to as many as two dozen rolling food kitchens that congregate for lunch or dinner, then drive away once everyone is full. They first made their appearance in downtown Portland, Ore., several years ago, says Brett Burmeister, managing editor of foodcourtsportland.com. "It began as basically an alternative to the delis in the basements of the corporate buildings downtown," which he said seemed to specialize in selling bad baloney sandwiches.Instead, the food trucks offered everything from Thai to Chinese to African and Bosnian food. "The stuff you'd find at the nice restaurants, that you would spend $25 for, you could get for $5," Burmeister said. Meanwhile, in Los Angeles high-end taco trucks were clustering up and down busy streets, forming impromptu food courts of their own and encouraging people to follow them on Twitter to learn where they would be".

Food kiosks and push carts vending different food preparations from road sides during a few hours in the evening are common sight to see in most of the urban areas in India. They come under the broad category of "street vending" and periodic attempts are made by food scientists and the food safety authorities to modernize this section of catering. But the food truck concept, as reported above has not made its appearance yet in India in any significant way. Imagine the convenience offered by such "mobile" restaurants serving a variety of Indian, Chinese and Mexican foods at affordable cost to office-going community in the busy areas near corporate offices, government offices, railway and bus stations, court premises, etc especially during the lunch time. Of course these "vendors" may temporarily affect free flow of traffic for some time, especially in a country where side walks are disappearing fast and urban space is astronomically costly. From social point of view governments must support such entrepreneurial talents by providing common designated areas in towns and cities for the mobile "canteens" to serve the community honorably.

V.H.POTTY

http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com