Top US Cities To Open A Food Truck #15 Phoenix

Top US Cities To Open A Food Truck #15 Phoenix

Phoenix AZ skyline

Coming in at number fifteen in our Top US Cities to Open a Food Truck is Phoenix, AZ.

Settled in 1867 as an agricultural community near the confluence of the Salt and Gila Rivers, Phoenix incorporated as a city in 1881. Who would have thought that almost 135 years later it would be one of the top US cities to start a food truck business?

Phoenix covers more than 519 square miles (larger than Los Angeles) and has a population of more than 1.4 million, ranking it the sixth largest city in the country and the largest capital city in terms of population. What makes Phoenix a fantastic city to operate a food truck in is it’s weather. It has more than 300 sun-filled days a year and average temperature of 74.2 degrees.

Greater Phoenix has consistently outpaced the U.S. population growth over the last 18 years. Projections show the region is expected to grow by nearly 60 percent by 2030, bringing the population to more than 6 million people.

The primary employment sectors sectors and their share of total employment in the Phoenix metropolitan area consist of service industry (43%); trade (18%); government (14%); construction (5%); financial activities (8%); and manufacturing (6%). Not only is Greater Phoenix a great location to start a mobile food business, it’s a $181 billion marketplace that serves as a hub for innovation and entrepreneurs by providing international access for aerospace, high-technology, advanced business services and sustainable technologies companies.

There is a strong food truck organization that has been in place for a number of years. There were nearly 60 food trucks in the Phoenix Street Food Coalition in 2013.

Find Maricopa County documentation for Starting a Food Truck <here>

Find the entire list of Top US cities to Open a Food Truck  <here>

Richard is an architect by degree (Lawrence Technological University, Southfield, Michigan) who began his career in real estate development and architectural planning. In September of 2010 he created Mobile Cuisine Magazine to fill an information void he found when he began researching how to start a mobile hotdog cart in Chicago. Richard found that there was no central repository of mobile street food information anywhere on the internet, and with that, the idea for MCM was born.

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