{"id":1291,"date":"2014-06-02T15:55:13","date_gmt":"2014-06-02T15:55:13","guid":{"rendered":"http:\/\/www.theswitch.us\/blog\/?p=1291"},"modified":"2014-06-03T21:32:43","modified_gmt":"2014-06-03T21:32:43","slug":"activating-food-truck-phenomenon","status":"publish","type":"post","link":"https:\/\/switch.us\/blog\/activating-food-truck-phenomenon\/","title":{"rendered":"Activating the Food Truck Phenomenon"},"content":{"rendered":"
Having been around for more than half a decade, food trucks are not a new concept. The use of social media, however, has recently boosted the food truck industry’s popularity more so than ever.\u00a0<\/address>\n
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When the first food trucks emerged in 2008, the economy was tanking, cities were struggling and both chefs and diners were eager for a creative change. For those restaurateurs looking to make a mark during the economic downturn, food trucks gave them a platform to get their food out into the world at a far lower investment than opening a physical restaurant. And, they could provide gourmet meals at a lower cost to the customer. The risks were fewer, and the draw of mobility along with the ability to respond to market demand in a way that restaurants just simply couldn\u2019t fueled the food truck trend.<\/p>\n

The current food truck phenomenon, as we understand it, is generally thought to have started with Kogi BBQ truck in Los Angeles. I should mention what I mean by the “food truck phenomenon,” as food trucks have been around for over a century. The current trend has the following attributes:<\/span><\/p>\n