PHOENIX, AZ – The food truck scene has recently become popular in Arizona and food truck owners say downtown Phoenix is where the food truck business is taking off.
“Food trucks are in their infancy here in downtown Phoenix,” said Scott Schraml, owner of Mojo Bowl, a food truck that serves smoothies and salads. “I do see the food truck scene growing and expanding in downtown Phoenix, especially with the folks at the Phoenix open-air markets being so welcoming and receptive to it.”
Downtown Phoenix is on the right track, but it should have catered to food trucks a long time ago, said Jason Fimbrez, policy director and social media support for the Phoenix Street Food Coalition. Phoenix is the sixth largest metropolitan city in the country and food trucks should have taken off sooner like they did in Los Angeles and Portland, Fimbrez said.
Brad Moore, chair of the Phoenix Street Food Coalition and owner of the Short Leash Hot Dogs food truck, said that partnering with businesses such as the Phoenix Public Market is key to keeping food trucks in business.
With the mobile nature of food trucks, they are capable of serving more than one location and clientele any day of the week. But finding places to serve can be difficult, depending on each city’s licensing and ordinances, Fimbrez said.
“Every city has their own rules and regulations,” Fimbrez said. “Some places are easier to serve than others depending on the city’s health regulations, required equipment, safety rules.”
Julia Ireland of Torched Goodness, a food truck serving up creme brulee, said her agenda changes every month depending on how many private parties, weddings, special events or street fairs there may be. Although her food truck can be found in Tempe, Glendale, Scottsdale and other locations, Phoenix is the easiest place to serve, Ireland said.
The success of any food truck also depends on how well they can inform consumers of where they will be each day.
Schraml had a lot of advice for people who want to start their own food truck. Before joining the food truck bandwagon, people need to make sure they have a business plan, Schraml said.
Find the entire article by Amelia Goe at the Downtown Devil <here>