As a food truck entrepreneur, I always have my eyes peeled for unknown trucks. Especially the wolf-in-sheep’s-clothing type. You see, I think the glory of the food truck is that it allows food creators an affordable access to the food service market. Where a restaurant will cost you minimum $50k and more realistically like $150k, We started serving food from our trailer with about $7k initial investment. It’s the passion and bootstrapping that makes the food from food trucks so good. So keep your eyes peeled for these imposters:
This truck can be found, of all places… inside Rockies stadium. Aramark’s not hiding that they understand that the food truck is an affordable way to add kitchen capacity. But with those wheels covered up, it makes me wonder, to what commissary does this truck report?
When I saw the Blue Bear Burgers truck parked out front of the SIA SnowShow at the Convention Center, the first thing that struck me was the California plates. Anybody with a food truck will attest that the concept of a road trip in a food truck would be terrifying, but this photo from their FB page shows the real secret. Upon closer inspection, I found this truck to be owned by Centerplate, “the largest hospitality partner to North America’s premier sports stadiums, convention centers, and entertainment venues.” Luckily for us, the food truck biz is no Get Rich Quick scheme, and corporations don’t generally have the where-with-all to keep their trucks out all the time.
Lastly, I saw this truck beating up I-70 outside of Rifle on my way to Moab for some biking. The Mexican trucks don’t get a lot of credit from the “Gourmet Food Truck” scene but these are the hard working folks who started things way back in the day, and you will notice that lots of the trucks on Food Truck Row are rebuilt and re-wrapped taco trucks. If you are ever after a fantastic torta, just cruise Federal Blvd, and take your pick from any one of the dozen’s of hard working caminos.