1. Food Kiosk
Food kiosks are temporary booths or stands used to prepare and sell foods like pretzels, ice cream and hot dogs. The low overhead, flexibility and ease by which a kiosk can be opened and closed are among the reasons why they’re so popular. Because they are usually operating indoors, kiosk owners typically sign licensing agreements at malls, stadiums, movie theaters or other locations. Many major food businesses such as Ben & Jerry’s franchise express kiosks.
2. Food concession trailers and carts
This mobile style of food business has been around for decades and is a multi billion-dollar industry. Cart owners prepare food in advance or purchase ready-made food like ice cream bars. Then the food is heated up or pulled from the freezer. Food carts only used to focus on simple fare like ice cream and hot dogs, but have expanded their menus in recent years to include dishes like kebabs, gyros, salads, and fish and chips. Food carts usually either have room for the vendor to be inside and serve food through a window, Concession trailers, on the other hand, are often found at fairs, sporting events. Unlike most carts, trailers allow for cooking and have room for two or three people inside.
3. Food Trucks
Larger than carts, trucks can carry more food and handle more business. However, food trucks need more space to park both when doing business and when off-duty.
Food trucks can serve traditional quick lunch fare, be stocked with food from concessionaires, be run by a chain restaurant like In and Out or California Pizza Kitchen, or serve gourmet fare by an up and coming chef. They can do big business in corporate parks and places that have limited access to restaurants.
There are two types of food trucks:- the mobile food preparation vehicle (MFPV), where food is prepared as customers wait, and the industrial catering vehicle (ICV), which sells only prepackaged foods. An MFPV costs more than an ICV, and both cost more than a food cart. A used hotdog cart may cost under $2,500, while a retro-fitted used food truck typically costs $30,000 or more. A new MFPV could cost upwards of $100,000. Complying with additional health department rules and regulations can also drive up food truck costs.
4. Government Food Trucks
Basically this is a same as a food truck, the gourmet food truck takes food quality higher level. Of the 4,000 food trucks licensed to do business in the Los Angeles area, only about 115 are considered gourmet. They are run by ambitious young chefs who offer cuisine not typically found in food trucks, such as specialty crepes, Korean-Mexican fusion, osso buco or velvet cupcakes. Many gourmet trucks have specialties and themes. In addition, they let their clientele know where they’ll be parked through their websites and social media sites like Twitter. While food trucks need not have kitchens, gourmet trucks are more likely to have food prepared on the spot.
5. Mobile Catering Business
Mobile catering trucks similar to mobile food trucks but are hired for specific events. The client chooses food from a catering menu, and the truck then serves the food at the event.
One particular advantage of a mobile catering business is you're not risking as much in inventory because you are cooking and bringing food as ordered for the party. You also have a specific destination, so you need not worry whether your favorite destinations will be busy or not.
6. Bastaurants
A bustaurant is not a truck but a bus, often a double-decker with the lower level for the kitchen and the upper level for customers to sit and eat. This is a new concept and hasn't really been proven yet, especially since the idea tests a rash of licensing issues. They also require more room to park, and this more costly to start because the buses need to be fully refurbished.
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