There are different models, sizes, colors selling a wide variety of products, but all have something in common: simplify the point of sale and take gastronomy to the streets. The rise of the Food Truck<\/strong> has brought a new business model to our country that not only facilitates citizen\u2019s fast access to food, but also opens a path for entrepreneurs setting up a business in the restaurant sector, while generating new jobs in the production and design of these gastro-trucks.<\/p>\n The growth of these mobile mini restaurants is evident. There is an increasing demand for their purchase and rental. In our country there is already a National Food Truck<\/strong> Championship, held last April in Cantabria, showcasing 35 designs with a variety of products and aesthetics.<\/p>\n Having a well-designed and fully equipped Food Truck<\/strong>, which will be the central axis of the activity, is fundamental when entering a business of this type. But there are many other elements to plan for, such as the type of product to be sold, which will need to be decided based on consumer tastes and the area of action, the market and the competition, the link between the truck\u2019s image and that of the brand, and current regulatory compliance in each territory.<\/p>\n Infinity of products<\/u><\/strong><\/p>\n One of the mistakes people make about Food Trucks<\/strong> is to link this type of business to fast or junk food. Nothing could be further from the truth. There are trucks offering a wide range and quality of products: from day to day food, sandwiches and hamburgers, ice cream, waffles, dairy products, pizzas, coffees, desserts to vegetarian products. Even many high end restaurants, with Michelin stars, joined this trend and have their own truck.Food truck ice cream shop<\/strong><\/p>\n Future Food Truck<\/u><\/strong><\/p>\n In Spain, these mini restaurants have proliferated exponentially in the last two years, but there is still a long way to go to catch up with other countries in Food Truck use and business facilities. Although manufacturing has grown in Cantabria and Spain, which export trucks to other countries, we still do not have a regulation for these itinerant gastronomic spaces, which are reserved for a few specific days for events such as fairs and markets in most municipalities.<\/p>\n If we take the United States as a reference, and more specifically the city of New York, where the use and design of the Food Truck<\/strong> forms a part of its culture, we can see a great difference in the evolution of these itinerant businesses. Designer trucks are located on every street corner and installed in the most central spaces at lunchtimes, or mid-morning on. And all without closing for a moment, working with 24 hour a day staff rotation, 7 days a week.<\/p>\n As a curiosity, there are applications (very similar to those used in tourism) that inform of the best Food Truck<\/strong> to eat at by customer ratings. And in the specialist guides many appear with their usual location. They are a reality that will eventually reach the Western European countries and that will make these vehicles a common sight.<\/p>\n <\/p>\n