Keep on Truckin’ Successful pizza truck operators dish about their secrets to success, their biggest challenges, and how they survive in the off season. By Tracy Morin
F LOMBARDI PIZZA CO.
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ood trucks may have existed for decades, but they really exploded onto the scene in the 2000s, appealing to recession-weary operators looking to dive into the restaurant business with less risk than required for brick-and-mortar outlets. But mobile units were a decided departure from the “roach coaches” of earlier times; instead, these meals-on-wheels specialists churned out gourmet grilled cheeses, farm-to-table fare and, yes, wood-fired pizzas. Granted, competition has stiffened, but the segment has enjoyed remarkable growth. According to mobile-cuisine.com, food trucks raked in $1.2 billion in 2015, a 12.4% revenue increase over the past five years. However, like in any restaurant business, success can prove elusive without the right game plan. Here, three successful operators share how they turned their free-wheeling pizzerias into steady moneymakers.
2/9/17 3:16 PM