Ultimately, food quality will make or break a food truck, regardless of where the owner chooses to operate -- street service included. A unique menu and quality ingredients are the winning combination. Good food wins. If you don’t agree, go eat a fried chicken sandwich from the Free Range Truck on Fairfax or any taco from Guerrilla Tacos in Culver City. No, I’ll hold... Told you.
The future of food trucks really depends on the entrepreneurs, the chefs, and the dreamers. Food trucks are not just about the food, they are about the experience. The industry depends on people who think to themselves (probably in the shower), “Hey, you know what? Screw my restaurant job,” or, “I really don’t like accounting, and I’m hitting the road. I know that I have this awesome food idea, and I want to bring it to the people.” The people who can do that, and who have great food? They end up doing pretty well. They can even expand into launching their own restaurants, into putting their products into grocery stores, or even just launching more food trucks around the country.