OTW LogoIn 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 Shreveport, Buffalo, Boston, Tulsa and Philadelphia.

July 5

Shreveport sees food truck growth – SHREVEPORT, LA – Shreveport, like other areas of the state, is experiencing growth in a new mobile industry.

Food trucks are a cool, entrepreneurial outgrowth of what already has been in place with food vendors, says Shreveport City Councilman Jeff Everson.

Find the entire article <here>

Taco truck owner to address recipe for success – BUFFALO, NY – Peter Cimino, co-owner of the Lloyd Taco Truck company, is well-positioned to address mid-career Western New Yorkers who are looking to make a change.

Cimino was a high school math teacher who quit to work full-time on the venture, which launched in July 2010.

The willingness to try something new, to avoid the fear that makes people averse to risk, to identify an opportunity and buy into it completely — those are some of the lessons Cimino will take to an upcoming presentation from 6 to 7 p.m., Monday, July 15, at Medaille College’s Amherst Campus on 30 Wilson Road.

Find the entire article <here>

July 6

Food trucks: Not just for the city – BOSTON, MA – Local food truck owners don’t need extravagant ingredients or city-like pedestrian traffic to keep them going, and a number have already hit the streets for the summer, bringing a fresh twist to traditional favorites.

“These aren’t your father’s roach coaches or canteen trucks,” said Anne-Marie Aigner, executive producer of Food Truck Festivals of New England.

Since 2011 the organization has grown from eight to 200 trucks around New England, she said.

Find the entire article <here>

Food trucks enjoy booming business, thanks to Tulsa’s new licensing process – TULSA, OK – The city of Tulsa appears to have avoided being run over by the food truck craze.

Two years after some mobile food vendors complained that the city’s registration process had become too complicated and too expensive, a new registration process is in place; business is booming; and the complaints have dwindled.

“It was pretty easy once you figured it out,” Lyndsi Baggett, owner of “The Wurst” brat stand, said of the new registration process. “Especially now with all of the food trucks, I think they made it a lot easier.”

Find the entire article <here>

July 7

Food trucks are cookin’ in suburbs now, too – PHILADELPHIA, PA – People started lining up outside SEI’s sprawling headquarters in Oaks even before Thais Viggue and her sunflower yellow Dia Doce cupcake truck rolled onto the campus.

Dave Bell got there 15 minutes early so he could be first, because, he said, he’d seen the line “go all the way down the road.” He ordered a half-dozen of the $3 treats – three Black Magic, one churro, and two key lime – for himself and some friends.

It was just a couple of years ago that a customer like Bell would have to drive all the way to West Philly’s college campuses or the hipster mecca of Northern Liberties to indulge in the dining craze of the 2010s – gourmet food trucks.

Find the entire article <here>