It’s always rolling for food trucks

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the essential They travel our roads to bring us the cuisine of the world. Food trucks continue to delight the Lot-et-Garonne and are now under attack to be “privatized”. Passing from village to village, they are now part of the landscape of Lot-et-Garonne. Food trucks, a kind of mobile kitchen, have sprung up in the department like so many mushrooms to offer food (to take away, even on site) as varied as the style of their trucks. Italian cuisine, Reunion, homemade hamburgers, etc., everyone can find something for around ten euros. Arriving from the United States about ten years ago, many entrepreneurs have won over, especially after the Covid-19 crisis, “taking advantage” of the slowdown that the on-site restaurant was suffering. But today, is the food truck boom still relevant? Well, yes and no if the business professionals are to be believed. According to the Chamber of Trades and Crafts of Lot-et-Garonne, if there was indeed a wave of food-truck installations, five or six years ago, the boom subsided to leave room for a trend of ‘fairly stable installation: “We cannot have precise figures, because these businesses are part of the rather broad nomenclature of takeaway sales”, indicates the chamber. “The wave has passed” If the term “food-truck” it was popular years ago, now it’s become commonplace. Today, more important than establishing, for professionals, the big challenge now is to reinvent themselves every day, as Mohammed Djemaï, co-owner of Hyps Truck explains . “Enthusiasm is moderate now, but this permanent reinvention is one of the interesting sides of our profession.” This gradual transition from “food-truck fashion” is unanimous among members of the profession, as Esmeralda Boyer explains , owner of La Réunionnaise truck that operates in the Albret and Agenais sector. “The wave has passed at In my opinion, we can attribute it to the health situation and the economic situation. Today I realize that people often prefer to put money in gas for their weekly outings than in a food truck. The food-truck economy also benefits from mutual help between people in the trade, as Mohammed Djemaï points out. “We don’t really talk about competition. We help each other. We ourselves had shared the event activity with colleagues from another food truck, with a different cuisine. Each one respects his sector.” Another of the great assets of this mobile kitchen, the premises and the short circuit. For Mélody Lenormand, if his food-truck Chez Mélo continues to work well it is thanks to his local and fresh products. “People no longer come for the concept but for the quality of the products. If you made frozen food, wouldn’t it be the same”? Loyalty and the boom in privatization These itinerant restaurateurs can count on a loyal clientele. We see from the professionals interviewed that they all benefit from regular customers, who follow the schedule to collect their meals. “We have people who come regularly, it’s quite interesting”, confirms Mohammed Djemaï. But what is exploding for the sector today is privatization. Town festivals, fairs and markets, and private events, there are now a majority of requests for this type of service. A story shared by the first two stakeholders who even talk about a privatization exhibition by the Chamber of Lot-et trade. -Garonne “We have an increase in requests for the privatization of food trucks at events.” An unexpected that saves some, as explained by Esmeralda Boyer, who was recently present at a demonstration in Fréchou: “Fortunately, the village festivals allow me to stay well. If I didn’t have it and if I had my plots… for the week, I couldn’t get by on a salary.”
#rolling #food #trucks

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