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food on the move

  • Off-Premises Strategies

    The impact of COVID-19 will result in significant declines in foodservice sales for 2020. While restaurant operators shift focus to exclusively off-premises service to help soften the blow, expect the overall sales decline to be deep and potentially unprecedented.

  • Torchy's Tacos, Austin, Texas

    Lesson Learned: Food trucks can test-drive a concept and build a solid customer base before a brick-and-mortar restaurant opening.

  • Dusty Buns, Fresno, Calif.

    Lesson Learned: Use a combination of food truck and brick-and-mortar business to maximize daypart potential, boost revenues and grow a larger customer base.

  • Food Trucks 2.0

    These days it's all in — the right way — or bust. A few years after the food truck boom swept the industry and the nation, the segment shows no signs of stalling or slowing, but the competition is a survival of the fittest. Those who planned their concepts, menus, operations and mobile kitchens well from the get-go and adapted along the way now operate in the fast lane. The rest have suffered — or shuttered.

  • UW Street Food, University of Washington, Seattle

    Lessons Learned: Use food trucks to bring more diverse food offerings to customers in underserved areas, and stabilize or boost revenue during periods of renovation.

  • Mobile Service Points: Equipping A Moveable Feast

    Whether providing meals for hungry disaster relief workers at remote locations or bringing revenue-building retail outlets to highly trafficked areas, mobile foodservices require specialized equipment packages to serve customers safely.