Prompted by the need to be where the people are and reduce overhead costs, a growing number of operators are taking their fare on the road—literally.Across the country, truck-based foodservice operations are serving up such moveable feasts as organic rotisserie chicken seasoned with lime and herbs, chicken and Thai basil dumplings with spicy peanut sauce, and wood-fired brick oven pizza cooked to order. The trucks, which fall somewhere between hot dog trucks and full-fledged caterers on ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.


Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!

Questions about your account or how to access content? 

Contact: Desiree Torres 

Already registered? here.