| "the consumer has to see the reduced overhead filtered down into their prices." I think lack of competition (as described in the article) causes these hyper-inflated prices. If these gourmet organic locavore so-and-so food trucks had to compete in, say, Portland[1], they would have to contend with 30-40 other single-dish trucks in the same pod/lot that provide a heaping, often exotic lunch for 5 bucks. "If it's not faster, cheaper or more convenient than the to-go menu at a traditional restaurant" But often it is more convenient. Hypothetically (since I work from home), I would find the food truck at the end of the block of my building to be way more convenient than getting in my car and schlepping to a restaurant (as I would do when I worked at an office). Or, if you get it delivered, you gotta know what you want in advance, phone them up, make sure you get a drink, wait awhile, tip the driver, etc. It's a mess. Food truck? Pop down, walk to the corner, buy Korean taco and sugar water. Lunch done. [1] http://www.foodcartsportland.com/ |