The rise of the food truck


In recent years, food trucks have become more and more commonplace, with many of them offering the types of meals and snacks that people would happily wait in a massive line for.

Businesses that run through a food truck can benefit from the nature of its mobility. Costs are typically lower for the initial construction costs, there’s minimal-to-no rent costs involved and, as is often the point of a food truck, the business can move from place to place and offer its menu to a different crowd every day. One popular example in the Brisbane area is the Bun Mobile, which claims to be the first Brisbane-based gourmet food truck to serve handcrafted gao bao – Taiwanese style burger buns. It launched in 2012.

Sometimes, however, food trucks can eventually find a place of permanence. Recently, the folks behind Southside Tea Room on the Brisbane’s south expanded, opening a bar and having a food truck, the Red Robin Supper Truck, permanently installed out by the back deck of the bar. Still, most food trucks maintain a mobile state and can even tour around cities, states, or an entire country. How feasible such tours are depends on the popularity and financial standing of the business itself.

What goes into a food truck?

A food truck features all the typical equipment you’d expect to find in the kitchen of a restaurant – it is, of course, typically more compact. However, food trucks come in varying sizes, and sometimes they can offer more working space than your local cafe’s kitchen. The bigger the food truck, the more resource-heavy it is. This will lead to higher costs in fuel consumption, generator operational costs, gas, etc. However, even with all of this taken into account, most food trucks undercut the expenses related to running a premise-based restaurant, cafe, diner, or any other eatery of a similar nature.

Many food trucks feature freezers or small cold rooms to maintain raw foods and, if offered by the business, stock cool drinks. If a food truck proves incredibly popular and needs to look at purchasing a second truck or a new, bigger truck, then they may hire additional mobile cold rooms and kitchens in the interim.