The food cart and the concession trailer have been around for decades and combined are a multibillion-dollar industry today. Shutterstock Food Carts and Concession Trailers Many major food businesses such as Ben & Jerry's and Baskin-Robbins franchise express kiosks.
Airstreamer into food truck movie#
Because they are usually operating indoors, kiosk owners typically sign licensing agreements at malls, stadiums, movie theaters, or other locations. Of course, the size of the kiosk limits the inventory, so it's important for a kiosk owner to carry as much as possible and price accordingly so that she can make money on what is on hand each day. They are also an excellent choice in areas where your outdoor selling season would be limited by cold or nasty weather. The low overhead, flexibility and ease by which a kiosk can be opened and closed are among the reasons they're so popular. They also have counter space and overhead signs. Most kiosks are rectangular and have room for two people to work within or stand behind, preparing and serving the food. Malls and stadiums are popular locations for food kiosks, which sell anything from pretzels and ice cream to more elaborate fare.Īlthough kiosks may have wheels, they are not mobile under their own power and in most cases need to be assembled. LEE SNIDER PHOTO IMAGES | Food Kiosksįood kiosks are essentially booths or food stands that are temporary or mobile facilities used to prepare and sell food. Related Book: Start Your Own Food Truck Business Finally, mobile food is often fun to eat and (if it's good) great to talk about. Typically customers can eat street foods while en route to their next destination. In many cases you provide food choices that can save those on a busy schedule from the need to sit down. You also offer the convenience of quick service. First, you offer food that is cost friendly because you need not pay wait staff or bussers. Rather than having to determine where to open a restaurant and worry about the old real-estate adage "location, location, location," the owner can actually drive to a new location, location, location if business is poor.For customers, you add the convenience of having food favorites right outside a particular location - or inside with a kiosk - and meet several needs by serving mobile food. These factors make the mobile-food concept more appealing than ever.įrom an entrepreneurial standpoint, kiosks, carts, trailers, and food trucks have a lower overhead than restaurants and can be moved if one location does not generate enough business.
Also, employees today are often pressed for time, with more work and shorter lunch hours. People are seeking inexpensive breakfasts and lunches. The true number of these businesses is difficult to count, since the mobile food industry is comprised of food trucks, food carts and kiosks, which have appeared in malls as well as at train and bus stations, airports, stadiums, conference centers, resorts, and other locations in recent years.įood-industry observers claim that the food-truck business is increasing largely in response to the slow-growing economy. It's very entrepreneurial: 78 percent of operators have four or fewer employees.
Yet the street-food industry has never enjoyed so much publicity or notoriety.Īccording to Los Angeles-based industry-research firm IBISWorld, the street-food business - including mobile food trucks and nonmechanized carts - is a $1 billion industry that has seen an 8.4 percent growth rate from 2007 to 2012. Like so many other popular trends, they are the latest version of a long-standing part of American and world culture. Little do they know that neither food trucks nor food carts are new to the streets of American cities. Today, a new generation of street-food lovers is lining up at food trucks and food carts like never before. Editor's note: This article was excerpted from our Food Truck startup guide, available from the Entrepreneur Bookstore.
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