By Mark Baratelli
The food truck event scene is the one part of our local food scene that gets the least amount of press. It's also the part that needs the most. Scott Joseph's recent piece about the potential death of the food truck scene is a must-read. As someone who eats-breathes-sleeps this industry (proof here) I can concur with many of the points brought up in Mr .Joseph's piece including those brought up by SwedeDish Food Truck's owner. Perhaps it will help save the event scene as word gets around that's not in a good state.
While I do believe the larger events need work with regards to guest experience (my job), food pricing and quality (trucks' job), I do not believe the trucks will face closure. The trucks themselves have opportunities at office complexes, in catering gigs and at seasonal special events that need food trucks to feed the event's guests. Trucks are also opening brick & mortar locations like Little Blue Donut Truck opening a Winter Park restaurant, Carobama opening up a sandwich shop soon inside North Quarter Market and Tamale Co opening locations soon in Altamonte Springs and the Hourglass District all while handling tents at 4 farmers markets per week. (Per week!)
It's the events that are on the potential chopping block. For example, as Mr Joseph states in his piece, I canceled my December Bazaar at Fashion Square. The events were created by me as a place for locals to try the food truck scene in one place versus catching them randomly on this corner or that corner. The model took off and ran a solid 6 years before this year.
This article couldn't have come out at a more opportune time. I already had a December 11th meeting scheduled with our trucks. We were going to discuss some inner-issues. Now we will bring up the larger concerns this article brings up.
The food truck event scene is the one part of our local food scene that gets the least amount of press. It's also the part that needs the most. Scott Joseph's recent piece about the potential death of the food truck scene is a must-read. As someone who eats-breathes-sleeps this industry (proof here) I can concur with many of the points brought up in Mr .Joseph's piece including those brought up by SwedeDish Food Truck's owner. Perhaps it will help save the event scene as word gets around that's not in a good state.
While I do believe the larger events need work with regards to guest experience (my job), food pricing and quality (trucks' job), I do not believe the trucks will face closure. The trucks themselves have opportunities at office complexes, in catering gigs and at seasonal special events that need food trucks to feed the event's guests. Trucks are also opening brick & mortar locations like Little Blue Donut Truck opening a Winter Park restaurant, Carobama opening up a sandwich shop soon inside North Quarter Market and Tamale Co opening locations soon in Altamonte Springs and the Hourglass District all while handling tents at 4 farmers markets per week. (Per week!)
It's the events that are on the potential chopping block. For example, as Mr Joseph states in his piece, I canceled my December Bazaar at Fashion Square. The events were created by me as a place for locals to try the food truck scene in one place versus catching them randomly on this corner or that corner. The model took off and ran a solid 6 years before this year.
This article couldn't have come out at a more opportune time. I already had a December 11th meeting scheduled with our trucks. We were going to discuss some inner-issues. Now we will bring up the larger concerns this article brings up.
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