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Food Trucks Serve Busy Urban Diners, Introduce New Chefs, Business and Industry Trends Analysis

The recent boom in food trucks is largely attributed to a shift in urban consumer taste and a rise of food industry entrepreneurs around the time of the Great Recession (late 2007 to mid-2009).  With the help of social media, food trucks went from constructions site fixtures to staples of urban dining.  While Los Angeles-based Kogi Korean BBQ is seen as a starting point for the food truck boom back in 2008, a number of other major U.S. cities saw increases in food trucks around the same time.
As a food industry business, food trucks also offer a low-investment alternative to store fronts with easier, walk-up access and a lot of operational flexibility.  As a result, food trucks are often owned by groups typically less represented in restaurant ownership, such as minorities, women, immigrants, and LGBTQ entrepreneurs.  According to the U.S. Chamber of Commerce (USCC), 80% of Chicago’s food trucks are minority owned.


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