Food trucks have paved the way for consumers to discover more ethnic cuisines, including Korean, Thai and El Salvadoran, with a business model that makes the new flavors available quickly to greater numbers of people. For restaurateurs such as Spicy Pickle co-founder Kevin Morrison, food trucks proved a cost-effective way to test his new Mexican street food concept before opening his first brick-and-mortar Pinche Tacos eatery.

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