In our quest to keep our readers up to date with the latest stories relating to the food truck industry we have compiled a list of the stories that hit the wire this past weekend from New York City, Milwaukee, Provo, Portland and Worthington.

May 23

As New York City Crushes The Food Truck Business, Mexicue Pushes A New Model – NEW YORK, NY – The arrival of food trucks to New York several years ago was greeted by a City hungry for refined street food, willing to pay higher prices to reward hard-working culinary entrepreneurs.  But, what was initially a story of success, as the Mexicue truck can attest, quickly became a nightmare riddled by surging competition, conflicting and arbitrarily enforced regulation, and dwindling profits.

Find the entire article <here>

Owner of food truck that caught fire speaks out – MILWAUKEE, WI – The owner of a food truck that went up in flames on Milwaukee’s south side is struggling to get back on his feet to support his wife and three kids.

“As days go on, I feel it more and more… not having a job, not having income for my family,” said Francisco Hernandez, about losing the food truck that he called “How many for you?”

Find the entire article <here>

May 24

The explosion of Provo’s food truck scene is mouth-watering – PROVO, UT – When Christian Faulconer opened a Sweeto Burrito in Provo last summer, he joined a very short list — basically, a handful — of food trucks in the area.

Now less than a year later, Provo’s food truck landscape has changed drastically.

Find the entire article <here>

May 25

Building boom displacing food-cart pods – PORTLAND, OR – Portland gave the world the concept of the food-cart “pod” — clusters of mobile eateries stationed semi-permanently in parking lots.

Now, one by one, Portland is taking the pods back.

Find the entire article <here>

May 26

Worthington getting first taste of food trucks – WORTHINGTON, OH – Driving through the heart of Worthington recently, Sharon Powers did a double-take.

“Was that a food truck — in Worthington?” she recalled thinking.

It was. And it will continue to be there, one night a week, for at least three months — all part of Worthington’s first flirtation with the growing food-truck trend.

Find the entire article <here>