Emerging Concept of Food Truck in Hospitality

Quote from a very famous chef says “The best dishes are very simple. -Auguste Escoffier” The food and beverage industry is one of the broadest sectors of the hotel industry where simplicity is defined by Diverse perspectives. FOOD TRUCK is the simplest example of street food served by moving vehicles. With an increase in disposable income for the middle class; Spending on fast food, nutrition awareness, mobile lifestyle, and takeaway needs have made this model a popular choice among Indians, both as customers and investors. According to a study, this industry should experience 3.7% revenue growth over the next five years, representing significant growth for a newly introduced industry.

It becomes a selective option compared to a regular restaurant for a new business with low investment and minimal risk. Few of its benefits are listed below.

It is considered a low investment with high yield food product ideas, mainly because it implies a less economic investment compared to a seated restaurant. This is one of the main competitive advantages of operating a food truck instead of a regular restaurant. Also, to reduce capital investment, buying a truck can be replaced by renting. The selection of necessary equipment and machines can then be managed based on the scope of the menu, such as kitchen equipment including exhausts, grills, heat lamps, and any other specialized equipment, including your particular dietary needs for time table results.

Another advantage is that it does not require investment in expensive public services, hiring a wide range of personnel and applicable taxes in regular restaurants. This reduces most capital and operating investments, providing an available capital income to spend on engineering and marketing menus. On the other hand, its operating costs are monthly and limited according to the needs and scope of operations, or they can be paid flexibly to manage the cost factor, so that it does not require interrupting maintenance operations. and common repairs. they are easily manageable and even replaceable without large capital investments.

They are more eye-catching and hygienic with better value for food as described by most customers, making them the latest fad in the world of food and drink.

Offers pocket deals for any consumer truth. The price range starts from Rs 10 to Rs 200 to Rs 500, varying in every possible way: vegetarian or non-vegetarian, from starters to full meals. In a country like India, where street food has no end, the menu changes every 5 km and offers endless varieties to please the customer with meals at low prices.

Compared to street food, food services and food trucks are considered a more hygienic and better option for many reasons, such as the use of disposable cutlery, a mobile structure that facilitates maintenance and cleaning, the configuration is similar to that of a restaurant so that it can offer a better nutritional quality of food compared to street food, etc.

When it comes to taking risks in business, this model is superior to the ordinary startup restaurant with a low risk factor. Restaurants are limited by location, while food trucks are flexible. Location plays an important role in the success of food and beverage stores, as it generates a lot of traffic. This concept works on quality food at low prices, so it is necessary to sell in quantity to generate maximum income where location plays an important role.

Its mobility functionality also works as a marketing tool to create your own product brand and offers flexibility of operation such as the transition from regular sales to participation in a more important event as a secondary source or a certain part of the menu. and much more where the imagination of the person takes.

They are also flexible in terms of structural modification (menu engineering, service management, product design and exploration of new products) as well as concept expansion (product or company). Compared to the ordinary restaurant, its dynamics are more versatile and adaptable to changes over time due to the small configuration, limited equipment and staff.

It has become the best platform for the newcomer in the food industry, it allows better control and more flexibility. This is apparently the best avenue for new entrepreneurs, as they can research and experiment with their model before embarking on the creation of a seated restaurant with high investment and risk. After gaining in-depth knowledge, one can then dive into a conclusion on what would work best for their seated restaurant. The future of food trucks seems to be at the top of the graph of profits in the development of India.

The author is a professional writer working with the hospitality industry for 7 years. He writes articles on hotel management and the hotel industry.


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