Weekend Food Truck Roundup Aug 23-25, 2013

Weekend Food Truck Roundup Aug 23-25, 2013

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In our quest to keep our readers up to date with the latest stories relating to the food truck industry has compiled a list of the stories that hit the wire this weekend from Minneapolis, Phoenix, Flagler Beach and Traverse City.

Off the Wire Food Truck NewsAugust 23

Twins Get Into Food Truck Business – MINNEAPOLIS, MN – A new food truck will roll into downtown Minneapolis Monday afternoon, and the owners might surprise you. That’s because the Minnesota Twins are getting into the food truck business.

But making money off the food isn’t the goal.

We certainly hope that people who haven’t been to the ballpark try the food here, and perhaps that will lure them into Target Field to enjoy the great fan experience we have here,” said Twins Spokesperson Chris Iles.

Find the entire article <here>

Some Food Truck Operators Go Stationary – Phoenix, AZ – The Valley’s food truck scene has grown significantly over the past several years, and now some operators are moving to a…less mobile…environment.

Find the entire article <here>

August 24

Restaurants reinvent the food truck – Restaurants are branching out with gourmet food trucks to capture fast-growing trend. Food trucks allow restaurants to experiment with new offerings.

Find the entire article <here>

August 25

Flagler Beach to limit food trucks – FLAGLER BEACH, FL - Officials are tapping the brakes on food and ice cream trucks in Flagler Beach.

City Commissioners don’t plan to completely ban mobile food vendors, but they want to set some ground rules for the rolling eateries that have flocked to many large cities.

Find the entire article <here>

From Brick-and-Mortar to Whitefish on Wheels – TRAVERSE CITY, MI – As a restaurant owner, Karen Simpson originally was concerned about the sudden arrival of food trucks around Traverse City in June. Today she’s the proud owner of one, with the launch of “Harbor on the Side” this past weekend.

What changed her mind, and exactly what’s involved for a restauranteur to add wheels to their existing brick-and-mortar eatery?

Find the entire article <here>

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