Though many restaurants have returned to traditional brick and mortar locations, food trucks remain a driving force in the industry and an avenue of opportunity for kitchen design and equipment.
"In some markets, food trucks are a ubiquitous part of the dining scene, and even losing their novelty," according to Chapman. "But in much of the U.S., they are still new and compelling, and they are challenging operators with their innovative takes on street food."
Many operators use the trucks for catering needs and as a roving marketing tool, especially at outdoor events and gatherings. "They will continue to seek new venues to park," Chapman says.
For a full list of our 2013 trends click here.
2013 Best In Class Winners
See who FE&S readers named this year’s Best In Class winners. Manufacturers were evaluated for product quality, product value, product design and aesthetics, service and support, sales reps, product inventory and available product information. Click here to see the complete results.