Bee cars, caravans, vintage vans: the food truck travels on these means and conquers all. Now more than ever, then, that among orange zones and with a restaurant industry that is struggling to rebound, the quick take-out meal, perhaps with regional dishes, is having great success.
A formula, that of the food truck, which has spread throughout the peninsula since 2014 - 2015, finding especially in the north fertile ground.
More than half of the Food Truck of the new generation, in fact, is placed in Lombardy, Latium, Emilia-Romagna and Piedmont, with the cities of Milan e Rome at the top of the rankings.
There are more and more stories of young people who, tired of the routine of a job they no longer believed in and passionate about food, have chosen to take this path, with ideas that are also very appealing and different from the usual.
But why choose to start a food truck business?
The reasons why so many people take the food-on-the-road route are diverse:
- A passion for cooking and regional dishes
- The ability to put a great deal of creativity into one's work
- the fact of working in the open air
- the flexibility of this profession that is well suited to one's personal or family needs
The most distinctive products offered by food trucks
Among the typical regional cuisine products offered by food trucks, there are some that have been very successful:
- the Lampredotto in Florence
- the Sfincione in Palermo
- the piadina in Rimini
- the sandwiches with cured meats and Calabrian chilies
And there was no shortage of new projects, which sought to expand the variety of offerings, Revisiting traditional dishes with new ingredients, also suitable for the intolerant, or by flaunting gourmet inventions completely original and unexpected, just think of the much-discussed but mouth-watering choco kebab.
In short, the image of the food truck what simple street food made of poor, quick snacks that meet the needs of commuters is being transformed into quality food to be enjoyed as an aperitif on social occasions.
Steps for starting a food truck business
1. The analysis, the study
Before opening your own street food business, it is necessary to conduct a thorough analysis of the market, industry, catchment area, target audience and competition.
2. Have an original idea
You have to define your own format, following an original idea that stands out from the others, and define your own menu.
3. The image
Image is not everything, but it is very important: it is better to define your layout well, keeping to the defined communication and marketing strategies, which should be eye-catching and should also and especially go through social media, to be in line with both market trends and the needs of your target audience.
4. The trend
Define your own trend among many, such as:
- healthy and light
- Of juice and fruit bars, based on fruits, vegetables and superfoods
- Of vegan, gluten-free, organic products
- of typical and local dishes such as fried pizza from Naples, risotto Milanese style, gnocco fritto Emiliano, piadina and crescioni, pasta omelettes, arancini, cannoli, etc.
- of cafeteria and bakery
- With refined, gourmet pairings and ingredients
- with fine meats
- Ethnic, with items such as kebabs, sushi, or offerings such as Venezuelan, Greek, Chinese, Korean, or Mexican cuisine
5. The bureaucratic process
For open a street food business you will have to follow a specific bureaucratic process of applying for permits and licenses, bringing the facilities and the vehicle up to standard, taking care of the food safety with HACCP, as well as establishing a detailed cost plan.
How to go about opening a food truck business?
Start with training. With Italian Food Academy is online with the course for Street&Food Truck and in no time you will have all the knowledge and skills to open your own food truck business. Contact us immediately.
