The food-truck phenomenon is rapidly becoming the little segment that could. With estimated annual sales of about $5 billion, barely 1 percent of the total foodservice industry, the mobile movement continues to attract attention and create controversy far in excess of its modest size.
 While vendors hawking food to commuters and construction workers have long been fixtures in metropolitan areas, the new generation is more about culinary and social connections than convenience. Ground zero of ...

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.