Everybody has to eat. Perhaps that's why the hospitality industry is like a siren's call, luring people from all walks of life to leave successful positions as bankers, lawyers, and even CEOs to try their hand at becoming foodpreneurs. From packaged foods to specialty food flavors and quick service restaurants, many try to grab a share of the growing food industry.
From packaged foods to specialty food flavors and quick service restaurants, many try to grab a share of the growing food industry.
With their flexibility, relative ease of operation and low start-up costs, food trucks appear to be leading the foodie revolution and thus disrupting the F&B industry. As George Bowring, owner of The Hamburger Foundation Food Trucks and EHL Alumni puts it:
The modern day food truck is truly a mobile restaurant, not just a microwave on wheels; people are served cooked-on-the-spot, full blown meals like you would in a sit down restaurant, just a little more casual and outdoorsy.
In this article, we’ll explore what has changed for food trucks in the last 5 years, exploring key industry trends for 2025.
The food truck industry has evolved significantly over the last 5 years, driven by technological advancements, a push for sustainability, and changing consumer tastes.
These trends have redefined how food trucks operate, enabling them to compete with traditional restaurants while meeting modern demands for convenience and innovation.
From mobile apps streamlining orders to eco-friendly packaging and diverse global menus, food trucks are adapting to the market like never before. Here’s how.
Food trucks have embraced technology to enhance efficiency and customer experience, a stark contrast to 2019 when many relied on cash transactions and manual processes.
Point-of-sale systems and mobile ordering platforms have streamlined operations, allowing operators to serve more customers with less wait time.
Since 2021, online ordering platforms like Menufy have gained traction, enabling food trucks to boost revenue by offering pre-orders and delivery, a trend that has solidified their digital presence.
Sustainability has surged as a priority for food trucks, responding to consumer demand for eco-conscious dining. Trucks have adopted biodegradable packaging and locally sourced ingredients, which is a welcome shift from 2019.
The rise in vegan and plant-based offerings reflects this green wave, with many trucks incorporating sustainable produce to attract health-conscious customers.
This focus on sustainability not only aligns with global trends but also helps food trucks differentiate themselves in a competitive market.
Food truck owners have become more adventurous with their menu designs over the past five years, moving beyond traditional fare to embrace global cuisines.
This shift caters to health-conscious consumers seeking vegan, gluten-free, and other specialized options, a trend that has grown since 2019.
Flexible chalkboard menus allow chefs to experiment regularly, keeping offerings fresh and exciting. This adaptability enables food trucks to respond quickly to customer preferences, setting them apart from the rigid menus of brick-and-mortar restaurants.
Food trucks have become a staple at events and private functions, a trend that has accelerated since the post-COVID recovery.
From music festivals to weddings, their mobility and unique offerings make them a popular choice, with catering bookings rising as couples and event planners opt for personalized dining experiences.
Participation in food truck festivals has also spiked, with operators attending multiple events annually to boost visibility and sales. This growth in event-based revenue streams highlights how food trucks have carved out a niche as versatile, crowd-pleasing dining options in 2025.
Food trucks offer a compelling alternative to traditional restaurants, which often require substantial upfront investments—$500,000 for a Fatburger franchise or over $1 million for a fine-dining establishment in the U.S., for instance.
Food trucks, with their lower costs and operational flexibility, have reshaped the F&B industry. However, operators face unique challenges, from regulatory hurdles to unpredictable disruptions, requiring creative solutions honed over the last 5 years.
Despite these obstacles, food trucks leverage advantages like mobility, low fixed costs, and innovative marketing to thrive.
As George Bowring explains:
Low fixed costs allow us to invest in higher-quality products, offering great dishes at a decent price. Our mobility, changing spots daily on a weekly schedule, makes us an exciting event—a breath of fresh air from the company canteen.
Food trucks sidestep the high overhead of brick-and-mortar restaurants through flexible menus and minimal fixed costs.
Unlike traditional settings, where changing dishes involves reprinting menus and extensive recipe testing, food truck operators use chalkboard menus to introduce daily specials. This allows quick adaptation to customer preferences without downtime or added expenses.
Their mobility doubles as a cost-effective marketing tool. While restaurants invest in billboards, food trucks advertise through vibrant logos painted on their vehicles and a strong social media presence, driving engagement at little cost.
Additionally, trucks serve as catering outposts, deliver to offices, and participate in charity events, maximizing revenue streams without the spatial constraints of a fixed location.
Navigating regulations remains a significant challenge, with permitting processes often taking over 30 days and costing an average of $28,276 in 2025, a slight increase from 2019 due to inflation.
These requirements, covering health certificates, parking permits, and sales licenses, can delay operations and strain budgets, especially for new operators.
To address this, seasoned food truck owners recommend researching local regulations early and budgeting for compliance costs.
Over the last 5 years, operators have increasingly used online platforms to streamline permit applications and joined food truck associations for guidance, reducing delays and ensuring smoother launches.
Labor shortages, persistent since 2020, pose another hurdle, with 30% of food trucks facing cash flow issues during off-peak seasons.
The lean staffing model, often just one or two employees, makes finding reliable workers critical, especially when demand fluctuates at festivals or events.
Operators have adapted by cross-training staff to handle multiple roles and using digital scheduling tools to optimize labor costs. Some offer incentives like profit-sharing to retain workers, a strategy refined post-COVID to stabilize operations during seasonal dips.
Unpredictable factors like weather, mechanical issues, and parking disputes, as noted by Bowring, can disrupt service and revenue. A rainy day or a flat tire can mean lost sales, while securing prime parking spots often sparks competition, especially in busy urban areas.
To mitigate these risks, operators have developed contingency plans over the last 5 years, such as maintaining reserve funds for repairs and using real-time location apps to update customers on schedule changes.
The surge in street food popularity and the low financial risk of food trucks have drawn major restaurant brands into the industry, a trend that has gained significant momentum over the last 5 years.
Chains like Chick-fil-A and Jack in the Box experimented with food trucks earlier, while Starbucks, McDonald's, Dunkin' Donuts, Taco Bell, and even luxury hotel chain Four Seasons have taken their signature flavors to the streets, leveraging mobility to reach new audiences.
Food trucks serve as ideal test markets for these brands, allowing them to trial new concepts or menus without the hefty investment of a brick-and-mortar location, a practice popularized since 2019.
For instance, Michelin-rated chef Ludo Lefebvre uses his food truck to test cutting-edge gastronomic dishes, refining offerings based on customer feedback.
Recent examples include JW Marriott’s 2024 Kolkata food truck initiative and Odd Burger’s 2024 Vancouver launch, showcasing how brands expand geographically and test market viability.
The low startup costs and flexibility of food trucks make them an attractive entry point, driving innovation and elevating the industry’s visibility in 2025.
Starting a food truck is an exciting way to enter the vibrant F&B industry, but it demands strategic planning and resilience.
George Bowring attributes his success to a creative problem-solving mindset and a robust industry network, urging new foodpreneurs to consult seasoned operators before diving in.
The following tips, expanded for 2025, offer actionable guidance to navigate the unique challenges of running a food truck and build a thriving business.
A streamlined menu is crucial for efficiency and profitability in the fast-paced food truck environment. By focusing on a few well-executed dishes, you reduce prep time, allowing you to serve more customers during peak hours.
This approach also keeps food costs and inventory low, minimizing waste while ensuring consistent quality. Stick to what you know best to maintain authenticity and speed, which are key to customer satisfaction.
For example, successful trucks often limit their offerings to a handful of signature items, like tacos or gourmet burgers, that can be prepared quickly. This not only simplifies operations but also builds a recognizable brand.
Regularly test new specials on a temporary menu to gauge customer interest without overcomplicating your core menu, keeping your truck adaptable and appealing.
Operating a food truck requires compliance with a web of local regulations, including parking permits, health certificates, and sales licenses, which vary by city and can delay your launch if not addressed early.
Researching these requirements upfront helps you budget for costs (often thousands of dollars) and avoid fines or shutdowns. In 2025, many cities have tightened food safety standards, making proactive planning essential.
Joining a food truck association or consulting with local health departments can clarify these rules and streamline the permitting process.
Over the last 5 years, operators have increasingly used online platforms to track and submit applications, reducing administrative burdens. By staying informed and organized, you can focus on your business rather than navigating bureaucratic hurdles.
Unpredictable challenges like bad weather, mechanical breakdowns, or parking disputes can disrupt service and revenue, posing risks unique to mobile businesses. A sudden rainstorm or a lost parking spot can halt operations, while a flat tire might require costly repairs.
Building a contingency fund and backup plans, such as alternative locations or indoor event partnerships, is critical to staying operational.
In recent years, food truck owners have adopted tools like real-time location apps to communicate schedule changes to customers, minimizing the impact of disruptions.
Maintaining relationships with event organizers or local businesses can also secure consistent spots, reducing reliance on public parking. These strategies, refined post-COVID, help ensure your truck remains resilient against unexpected setbacks.
A strong network is invaluable for aspiring food truck owners, providing insights and support that can prevent costly mistakes.
George Bowring emphasizes the importance of seeking advice from experienced operators, noting that only 5 of the 50 people he counseled launched their trucks, underscoring the value of informed guidance.
Engaging with industry peers offers critical feedback and practical tips, from choosing equipment to optimizing routes.
Attend food truck festivals or join online communities to connect with others in the business, fostering relationships that can lead to collaborations or shared resources.
Bowring’s “McGyver Swiss army knife attitude” highlights the need for creative solutions, often inspired by peers who’ve faced similar challenges. Building this network early equips you with the knowledge and confidence to navigate the competitive food truck landscape in 2025.
Food trucks offer a smart entry point for aspiring food entrepreneurs. With lower startup costs, mobility, and rising consumer demand, they blend the strengths of quick service and takeout without requiring a full-scale restaurant setup or industry connections.
To succeed, stay informed on evolving food trends and connect with others in the industry. The more plugged in you are, the better positioned you'll be to grow in this $4.42 billion market.