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 ...
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Contact: Desiree Torres Desiree.Torres@penton.com