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"Food trucks."
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Running a food truck for dummies
Whether you're the owner of an existing food truck business or just interested in starting your own mobile restaurant endeavor, this guide will help you find your food niche, outfit your moving kitchen, meet safety and sanitation requirements, and much more.
Book
Consumers’ attitudes, perceived risks and perceived benefits towards repurchase intention of food truck products
PurposeThis study aims to determine the repurchase intention of food truck products based on perceived risks and perceived benefits by consumers within the context of Malaysia. Recently, the food truck industry has been expanding as customers begin to explore alternatives for food convenience. However, there are not many studies carried out on this topic, especially in Asian countries. This study will fill the gaps on the factors that affect repurchase intention, especially perceived risks and perceived benefits of food trucks products.Design/methodology/approachA cross-sectional online survey was conducted through Facebook Messenger and WhatsApp on consumers with prior experience in buying food truck products. The partial least square (PLS) modelling using the SmartPLS software was employed to analyse the data.FindingsThe results from 294 food truck consumers showed that perceived benefit, food safety, attitude and subjective norm significantly influence food truck products' repurchase intention. On the other hand, perceived risk towards the environment and perceived behavioural control do not substantially affect food truck products' repurchase intention.Research limitations/implicationsThe data collected were related only to the food trucker's customer that operates in Malaysia. Thus, the results might be only applicable to similar other Asian or developing countries.Practical implicationsThe results provided some managerial indicators to improve the level of business efficiency among food truck operators. Besides, marketers and policymakers can develop effective strategies and policies based on this study to develop this industry further.Originality/valueThe study gives a fresh overview of how the food truck business can improve its services in developing countries. The results offer a competitive advantage and how to strengthen customer retention that can improve business performance.
Journal Article
Around the world in 80 food trucks : easy & tasty recipes from chefs on the road
We've taken to the streets to bring you 80 fast, fresh and mouthwatering recipes from the most exciting chefs on four wheels. From sea bass ceviche and Lebanese msakhan to American peach cake, discover how to cook some of the world's most crowd-pleasing dishes, meet the chefs and hear the stories behind their passion projects.
Book
Street food and innovation: the food truck phenomenon
Purpose
The purpose of this paper is to focus on food truck phenomenon, a particular kind of street food service, identifying two categories of performers: “Traditional Food Truck” (TFT) and “Gourmet Food Truck” (GFT). This paper evaluates and compares the efficiency performance of the main actors.
Design/methodology/approach
A sample of 41 food trucks in the Northwest of Italy was identified. A survey was carried out to determine the characteristics of the food truck and evaluate the efficiency performance of an output-oriented data envelopment analysis.
Findings
The two kinds of food trucks provide different levels of efficacy: the data showed that 22 per cent of the food trucks operate efficiently with an average efficiency score of 0.80. The results demonstrate that GFT are more efficient than TFT and confirm that innovation is an important key to competitive advantage in this sector.
Research limitations/implications
The data collected were related only to the food truckers that operate in the Turin area and the number of variables analysed is limited to certain aspects of production and selling processes.
Practical implications
The results provided some managerial indicators to improve the level of corporate efficiency, operating on technical decisions.
Originality/value
This is a pioneer study that analyses how a business based on the combination of tradition and innovation can offer a competitive advantage and strengthen a strong connection to its territory, improving corporate performance.
Journal Article
Food truck fest
A family prepares for a day at the food truck festival, while at the same time, the food truck crews get ready for the same event, checking recipes, starting to cook, and driving to the festival site.
Book
Food Safety Knowledge, Attitudes, and Practices of Brazilian Food Truck Food Handlers
This study aimed to (i) compare the food safety knowledge, attitudes, and self-reported practices (KAP) and observed food safety practices of food truck (FT) food handlers, (ii) evaluate the microbiological quality of food and water samples collected from these vehicles, and (iii) establish a score classification for the KAP instrument according to the food contamination probability assessment. This study was conducted in three stages with 40 food truck food handlers conveniently sampled in the Federal District, Brazil, through structured interviews, application of an observational checklist for the assessment of handlers’ practices and the collection of food and water samples for determination of microbiological quality. FTs that are likely to exhibit food contamination and are at a high risk of foodborne diseases if at least one of the following situations occur: (1) if a food handler scores ≤6 in the knowledge section; (2) if a food handler scores ≤5 in the attitudes section; or (3) if a food handler scores ≤6 in the self-reported practices section. On the other hand, FTs in which handlers score higher than the cutoff points in all the sections are unlikely to exhibit food contamination and are at a low risk of foodborne diseases. The findings of this study are the first step to understand food handlers’ point of view and the initial diagnosis to guide educational strategies in the FT sector.
Journal Article
Little Taco Truck
Little Taco Truck loves serving workers on Union Street, but when Ms. Falafal takes his spot, then more and bigger food trucks arrive, he fears no one will want his tacos anymore.
Book
Attracting the millennial customer: the case of food trucks
PurposeThe purpose of this paper is to examine millennial customer perceptions of food trucks and to identify factors that can foster their behavioral intentions pertaining to food trucks.Design/methodology/approachThe study is based on a sample of 247 millennial customers of various food truck vendors in the United States and was assessed using ordinary least squares regression analysis.FindingsFood truck image and employee friendliness were found to impact both customer satisfaction and word of mouth behavior; however, the other hypotheses were not supported.Research limitations/implicationsThere were two limitations. The first was that one of the constructs did not achieve the minimum average variance extracted. The second was that data collection was done in a single city in the United States; therefore, future research could overcome these limitations through a refinement of the construct’s items and targeting more cities.Originality/valueThere has been limited academic research on the millennial customer perceptions of the food truck phenomenon. This research addresses that gap through a field study that examines factors that contributed to the growth and popularity of food trucks among millennials
Journal Article
Crazy food truck
\"The owner of a food truck in a postapocalyptic world nearly runs over a naked girl sleeping in the middle of the desert. When he gives her a lift, he inadvertently takes on her baggage too--an armed militia hot on her trail...and her even more problematic appetite. If one doesn't take him out, the other surely will!\" -- Amazon.com
BOOK
The influence of food trucks' service quality on customer satisfaction and its impact toward customer loyalty
PurposeService quality has been highlighted as the vital element in fulfilling customers' needs, which contributes to the customers' evaluation on the services given. As food truck business is increasingly popular in Malaysia, it is important for the food trucks' service provider to ensure that their service quality meets the standard to satisfy the customers in order to build customer loyalty. Therefore, the aim of this study is to investigate the relationship between food trucks' service quality with customer satisfaction and its impact toward customer loyalty. The customer service was measured using service quality (SERVQUAL) attributes (tangibles, reliability, responsiveness, assurance and empathy).Design/methodology/approachA quantitative study was conducted to examine the influence of food trucks' service quality on customer satisfaction and its impact toward customer loyalty. A total of 100 food truck customers have been randomly selected to answer the self-administered questionnaire. Data collected were analyzed using frequency, descriptive, reliability, Pearson correlation and regression analysis.FindingsFindings indicated that three out of five attributes of service quality have significant relationships toward customer satisfaction. They are tangibles (β = 0.225, p < 0.05), reliability (β = 0.349, p < 0.05) and assurance (β = 0.311, p < 0.05). Moreover, the customer loyalty (β = 0.643, p < 0.01) has a significant relationship with customer satisfaction.Originality/valueService quality can be characterized as the discrepancy between customer service standards and actual service. When expectations are higher than performance, perceived quality is less than acceptable and therefore consumer disappointment exists which eventually decreases customer loyalty toward a product or services. The study suggested that physical image of the food trucks' service like physical facilities, how the service being performed and also courtesy and knowledge of the food trucks' employees are very important to transfer confidence and trust to customers, which then will influence them to be loyal.
Journal Article