Will COVID-19 help or hurt the food truck industry?
COVID 19 indeed has impacted a lot of businesses (especially small businesses). I am wondering how the current state of pandemic can impact the food truck industry. I am well aware that despite the pandemic, the online food delivery businesses have been doing well - like Uber-eats, Dominos, etc.
Answers ( 1 )
I think it will depend upon how they tailor their business model to the area they service.
Three years ago, the most popular food truck in our area went to a brick and mortar location and became a food truck with a permanent kitchen- they did so well that late last January, they found an even better place to lease and started fixing it up as their dream place.
Then came COVID.
Well, the restaurant shutdown gave them time to get the place exactly as they wanted it, and when it was perfectly ready, they opened for take-out, and got themseves on the delivery services, and didn't seem to miss a beat. They did spectacularly, but then, they have spectacular food to begin with.
There's another little truck business which adapted very quickly; this one serves down-home foods, stuff she cooks for her own family, in lunch and supper-sized portions, and her twist was to post on Facebook every day where she was going to be that day. Given that, while town is small (four miles across, maybe) the actual population area is quite large (fifteen miles across, plus an Army Post) she kept her business going, too. Especially on Post. Soldiers were supposed to stay on Post during duty hours which meant a couple fast food choices and cafeteria style meals from the chow hall (Dining Facility <eyeroll>) which are... filling, but not delicious. Having her Food Truck with homemade chili and homemade corn muffins and a piece of Red Velvet cake all for one price was a money maker.
Another food truck went brick and mortar, too, but with a twist: She made up boxed meals already to cook, like Freshly and such. Just call in the morning and find out what's on the menu for the day- a couple of different choices daily- order, and pick up on the way home. Plus, even if you forgot to order, it may be pot luck, but she always had some extra- fresh food, homemade from scratch, heat and serve. She made money hand over fist. (Then her Mother and a cousin died of COVID this summer, and she hasn't been open since. Too bad).
Again, it will depend upon whether or not the food truck is willing to change their park-here-wait-for-business business model. To be successful in the time of COVID means thinking outside the lunch box.