According to trends, food trucks are here to stay. They have their own Food Network TV reality show, their own websites in Los Angeles, Washington, D.C. and Seattle, and offer such diverse fare as tacos, lobster rolls, falafel and more. With their relatively low start-up costs compared to brick and mortar restaurants, food trucks are a convenient way for would-be restaurateurs to ease their way into the food business. They also offer a quick alternative to sit-down restaurants.

While they are not without their detractors, many proponents of food trucks tout their potential for growth of small businesses and overall regional economic development. Though some cities wrestle over allowable locations, fee structures and other aspects surrounding food truck ordinances, others have actively encouraged food trucks and the benefits they provide. According to the National Restaurant Association’s annual chef survey of top operational trends, food trucks have been mentioned consistently since 2011.

Looking to star-up a food truck operation? Food Trucks 101: How to Start a Mobile Food Business, The Cost of Starting a Food Truck, and Writing a Food Truck Business Plan are three great places to start. After reviewing these articles, Michigan State University can assist you with business development. Working with one of several Michigan State University Product Center counselors throughout Michigan can help you to refine your business plan. Michigan State University Extension educators can connect you with local farmers who can provide a source for your food. Soon you and your food truck will be rolling!