Food truck

[3] Food trucks often also sell or fully specialize in beverages such as soft drink, juice, coffee, tea, and water, as well as treats such as ice cream, pastries, and fried dough.

By the early-to-mid-20th century, trucks and vans were being used both as mobile canteens in the military and as "roach coaches" that traveled to worksites and primarily catered to blue-collar workers.

Into the 21st century, economic and cultural shifts surrounding the foodservice industry led to a considerable rise in popularity among customers and food truck operation as a career.

[6] In 1866, the "father of the Texas Panhandle", cattle rancher Charles Goodnight,[7] fitted a sturdy old United States Army wagon with interior shelving and drawers, and stocked it with kitchenware, food, and medical supplies.

Scott cut windows in a small covered wagon, parked it in front of a newspaper office in Providence, Rhode Island, and sold sandwiches, pies, and coffee to pressmen and journalists.

He introduced various models, like the Owl and the White House Cafe, with features that included sinks, refrigerators, cooking stoves, colored windows, and other ornamentation.

[13] In big cities, the food truck traditionally provided a means for the on-the-go person to grab a quick bite at a low cost.

For experienced cooks suddenly without work, the food truck seemed to be a clear choice and a smaller financial investment than a brick-and-mortar restaurant.

[18][19][20] Food trucks are also hired for special events, like weddings, movie shoots, and corporate gatherings, and also to carry advertising promoting companies and brands.

[22] In 2009, New York magazine noted that the food truck had "largely transcended its roach-coach classification and is now a respectable venue for aspiring chefs to launch careers.

With the rise of millennial diners, experiential dining has become more mainstream, driving restaurant and food truck owners to create a unique experience for their customers.

For example, in Toronto, some of the requirements include business and liability insurance, a Commercial Vehicle Operator's Registration for the truck, permits for each municipality being operated in (downtown, various suburbs), a food handler certificate, appropriate driver's licenses for drivers, assistant's licenses for assistants, and a health inspection.

In 2012, under pressure from food truck owners and supporters, including the University of Chicago Law School, regulations were changed to allow on-board cooking, however, controversially, food trucks are required to park 200 feet away from any restaurant, which virtually eliminates busy downtown locations (an example of pushback, restaurant owners lobbying city government).

[43][44] The libertarian Reason magazine states that in US, cities, food trucks are subject to protectionist regulations designed to prevent them from competing with brick and mortar restaurants.

Most food trucks do not have access to adequate clean and hot water necessary to wash hands or to rinse off vegetables, as required by most health codes or regulations.

In Canada, food trucks, also known as cantines (French for cafeteria) in Quebec, are present across the country, serving a wide variety of cuisines.

[citation needed] The national government legalized food trucks in South Korea in September 2014 and numbers have continued to climb steadily since then.

[citation needed] Belgium also holds the Brussels Food Truck Festival, the largest of its kind in Europe, every year in May.

This political measure took place in a context of economical crisis following First World War, which led people to lack essential products, including food.

In 1925, "Le Petit Inventeur", a newspaper, commented on the success of the "operation" and on the "very interesting prices [of the products]",[57] and, in 1926, Mario (Marius) Roustan, who was the State Under-Secretary dedicated to "public works, ports, merchant marine and fishing" (Sous-Secrétaire d’Etat aux travaux publics, chargé des ports, de la marine marchande et des pêches,), publicised his visit of a "rolling French fries shop" (friterie roulante), which was called "Friterie Auguste"[58] [59]and sold fries and fried fish in Paris.

Mobile canteens were used in almost all theatres of war to boost morale and provide food as a result of the successful tea lady experiment.