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Food Trucks Are Steering Around The Pandemic, And Getting A Friendlier Reception

For the past decade, food trucks have been all the rage in the culinary world. They’ve inspired cookbooks, movies and television competitions.


The kitchens on wheels appealed to chefs tired of the restaurant grind and people who wanted to get a start in the food world without the expense of a brick and mortar investment.


With minimal start up costs, compared with conventional restaurants or franchises, they grew into a $2.7 billion industry, according to Food Truck Operator, a website that tracks developments in the food truck world.


And, now, they’re becoming more visible as the pandemic wears on.


Although the events on which they relied for business have faded, food trucks have become an alternative for diners who can’t sit inside restaurants, and want something different than their typical carry out fare.


Around the country, from Savannah to Dallas, Wilmington to Seattle, food trucks are getting a warmer reception than the days when they battled with restaurants over the ability to operate.


Food trucks are benefiting from one of the trends I predicted for 2021: restaurants helping other restaurants.


With indoor dining closed, a number of places are letting food trucks use parking lots and available spaces to pull up and serve.


York, a gourmet food and beverage store in Ann Arbor, Mich., has been acting as a food truck incubator, even giving one of its food truck friends space inside to cook.


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