Food trucks

Food trucks are mobile menu that sell food. The modern culture of the food tuck in the United States is a rich one that focuses on providing specialty food in portable and more affordable locations than the traditional restaurant can offer.

This culture is said to have derived from the chuck wagons of the 1860s that fed cowhands moving a herd cross-country and the night lunch wagons of New York City that served food to blue-collar night workers in the 1890s.

When low-cost trucks began to be manufactured in the 1920s, food wagons were upgraded to food trucks. They drove to specific locations and sold particular foods, such as doughnuts coffee and prepared sandwiches.

The advantage of food trucks is that they are bigger than pushcarts, have more sophisticated cooking gear, can offer a more varied menu, and can serve more customers in a speedier manner. Food trucks also do not have to pay extremely high rents, as do traditional restaurants.

Today’s food truck uses blogs and social media such as Twitter to elevate street food into a gourmet class of its own. Meeting the nation’s growing preference for affordable, easily accessible foods made with quality ingredients, food trucks have morphed into an upwardly mobile breed.
Food trucks