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Journal articles on the topic 'Food Truck'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

Lemon, Robert D. "The Budding Aromas from Taco Trucks: Taste and Space in Austin, Texas." Transnational Marketing Journal 4, no. 2 (2016): 100–109. http://dx.doi.org/10.33182/tmj.v4i2.393.

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This paper evaluates how taste preferences produce space in Austin, Texas. Austin is a booming city. Indeed, it has been the fastest growing metro area in the United States for the past 20 years. It is also renowned for its evolving and enthralling food truck scene. Food trucks of all sorts spring up throughout the city. Some of the more innovative foods stem from gourmet trucks. And these trucks often become symbolic capital that spur gentrification. Other trucks, such as the traditional taco truck, are ensconced in marginalized neighborhoods. They feed the working masses of Mexicans who floc

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Wicaksono, Ignatius Bryan Abimanyu, and Rakean Tajali Kahfi. "Analisis Dan Usulan Strategi Bauran Ritel Food Truck di Kota Bandung." Jurnal Akuntansi Maranatha 11, no. 1 (2019): 22–43. http://dx.doi.org/10.28932/jam.v11i1.1540.

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This study aims to determine the proposed strategic and retail mix for food trucks in the city of Bandung. The research method used in this study is explorative and descriptive research using interviews, surveys using questionnaires and observations. The sample in this study is a food truck that joins the Bandung Food Truck community, has a regular place, and still active in running a food truck retail business and 120 respondents who are consumers who visit and buy food truck products using purposive sampling technique. Data analysis is carried out qualitatively and quantitatively. The result

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Alfiero, Simona, Agata Lo Giudice, and Alessandro Bonadonna. "Street food and innovation: the food truck phenomenon." British Food Journal 119, no. 11 (2017): 2462–76. http://dx.doi.org/10.1108/bfj-03-2017-0179.

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Purpose The purpose of this paper is to focus on food truck phenomenon, a particular kind of street food service, identifying two categories of performers: “Traditional Food Truck” (TFT) and “Gourmet Food Truck” (GFT). This paper evaluates and compares the efficiency performance of the main actors. Design/methodology/approach A sample of 41 food trucks in the Northwest of Italy was identified. A survey was carried out to determine the characteristics of the food truck and evaluate the efficiency performance of an output-oriented data envelopment analysis. Findings The two kinds of food trucks

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Arun, Balachandar K., and Jayanthila Devi A. "Descriptive Analysis of Food Truck Online Orders (Food on Wheels) Behavior in Coimbatore– A Case Study." International Journal of Case Studies in Business, IT, and Education (IJCSBE) 7, no. 2 (2023): 173–82. https://doi.org/10.5281/zenodo.7902972.

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<strong>Purpose</strong>: <em>This research study is on Food Truck Park in Coimbatore, Tamilnadu, India. The main goal is to discover customer behavior and analyses the new opportunities and peculiarities of this food truck park.</em> <em>Food trucks are becoming a part of the foodie culture and becoming increasingly popular. It is guessed that the quantity of food trucks working on the roads will keep on ascending because of their similarity with Recent college grads' craving to attempt new food sources and food societies. Field visits, questionnaire analysis, hypothesis, and other r

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dougherty, geoff. "Chicago's Food Trucks: Wrapped in Red Tape." Gastronomica 12, no. 1 (2012): 62–65. http://dx.doi.org/10.1525/gfc.2012.12.1.62.

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Nationwide, trucks brought in $630 million last year, an increase of 3.6 percent over the previous year. However, the rise of the food trucks hasn't come without trouble. A recent court ruling held that vendors in New York City aren't allowed to park in metered parking spaces. Truck operators in suburban Washington, D.C., are hamstrung by the hodgepodge of regulations that vary from one municipality to the next. A license to cook in one city is no protection from a citation in the next. Chicago wraps food trucks in more red tape than perhaps any other major city. Food-truck vendors are forbidd

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Isoni Auad, Lígia, Verônica Cortez Ginani, Eliana dos Santos Leandro, et al. "Brazilian Food Truck Consumers’ Profile, Choices, Preferences, and Food Safety Importance Perception." Nutrients 11, no. 5 (2019): 1175. http://dx.doi.org/10.3390/nu11051175.

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This study aimed to investigate food truck consumers’ profile, choices, preferences, and food safety importance perception. We conducted structured interviews with a convenient sample of 133 food truck consumers in the Federal District, Brazil. Most of the participating consumers were married (52%) and female (56%), who had completed at least tertiary school (81%). The interviews revealed that most food truck consumers eat from food trucks once or twice a week (96%), usually near home (74%), and have an average per capita expenditure of approximately US $5 to US $9.99 (70%). Hamburgers and san

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Phillips, Holden, and Jonghwa Oh. "Evaluation of Aldehydes, Polycyclic Aromatic Hydrocarbons, and PM2.5 Levels in Food Trucks: A Pilot Study." Workplace Health & Safety 68, no. 9 (2020): 443–51. http://dx.doi.org/10.1177/2165079920909852.

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Background: The food truck industry has rapidly expanded in the United States and kitchen environments can contain harmful contaminants from cooking emissions. The objective of this study was to examine the levels of aldehydes, polycyclic aromatic hydrocarbons (PAHs), and Particulate Matter (PM)2.5 generated from cooking process in food trucks. Methods: Area sampling was performed twice at two participating food trucks during work shifts. Nine aldehydes and eighteeen PAHs were analyzed according to the relevant standard methods while PM2.5 was measured with a real time monitor. Ventilation per

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Auad, Lígia, Verônica Ginani, Eliana dos Santos Leandro, Aline Nunes, Luiz Domingues Junior, and Renata Zandonadi. "Who Is Serving Us? Food Safety Rules Compliance Among Brazilian Food Truck Vendors." International Journal of Environmental Research and Public Health 15, no. 12 (2018): 2807. http://dx.doi.org/10.3390/ijerph15122807.

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The rise of food trucks as an eating out option requires knowledge of this sector. Balancing the reality of the food truck sector with access to safe food should guide actions and public policies to cater to its peculiarities. Therefore, this study aimed to characterize the Brazilian food truck vendors’ profile regarding their socioeconomic status and compliance with food safety rules. From the 118 food truck vendors registered in the Brazilian Federal District, 30% (n = 35) participated in the study. We conducted structured interviews from December 2017 to April 2018. We ranked compliance lev

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Hammarstedt, Mats, and Ali Ahmed. "Customer discrimination in the fast food market: a web-based experiment on a Swedish university campus." Migration Letters 17, no. 6 (2020): 813–24. http://dx.doi.org/10.33182/ml.v17i6.873.

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This paper presents the results of a study that examined customer discrimination against fictitious male and female food truck owners with Arabic-sounding names on a Swedish university campus. In a web-based experiment, students (N = 1,406) were asked, in a market survey setting, whether they thought it was a good idea that a food truck was establishing on their campus and of their willingness to pay for a typical food truck meal. Four names—male and female Swedish-sounding names and male and female Arabic-sounding names—were randomly assigned to food trucks. We found no evidence of customer d

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Dr., Ramakrishna Bandaru* Prof. H. Venkateshwarlu. "CUSTOMER'S PERCEPTION TOWARDS FOOD TRUCK PRODUCTS IN INDIA." Global Journal of Engineering Science and Research Management 4, no. 8 (2017): 15–19. https://doi.org/10.5281/zenodo.841192.

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Food Truck business is a very famous and a growing business in today’s time. Over the decade, every country in the world has been following the trend of the mobile food business. The silent feature of the food truck business is ‘customer reach and satisfaction’. Along with the increase in people living standards, ‘food on wheel’ business made a popular. According to IBIS World report, the food truck industry in the world has grown an average of 9.3% per year over the last five years. Slowly, this business was becoming popular in India for the last five years and many start-up firms are emergin

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Valente, Gabriela Mazzon, Lize Stangarlin-Fiori, Lais de Oliveira Seiscentos, Viviane Valle de Souza, and Caroline Opolski Medeiros. "Profile of food truck consumers and their opinion about food safety." Nutrition & Food Science 50, no. 3 (2019): 481–95. http://dx.doi.org/10.1108/nfs-05-2019-0162.

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Purpose This paper aims to evaluate the profile of food truck consumers at gourmet events, identifying their food preferences and opinions about the provision of safe food by this segment. Design/methodology/approach A total of 750 food truck customers in the city of Curitiba, Brazil, participated in the study. The survey investigated the socio-economic profile of the consumers, the frequency of their food consumption, the criteria for their choice of food trucks, their mean spending value, the method of payment used and the opinion of consumers about food cost and food truck hygiene condition

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Rahman, Fatin Ayuni Abdul, and Noorul Huda Sahari. "Halalan Toyyiban Concept in Food Truck Business." 12th GLOBAL CONFERENCE ON BUSINESS AND SOCIAL SCIENCES 12, no. 1 (2021): 107. http://dx.doi.org/10.35609/gcbssproceeding.2021.12(107).

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In Malaysia, food trucks are a popular business among Malaysians due to the nature of the business much b he easier, comfortable to the customer and the food served is cheaper compared to the restaurants. In spite of immense attention alongside with the growth revenue towards the food truck business in a span of 5 years, they're also a few unwanted cases arise cause from poorly handling of food throughout the business which is proved that food truck has been associated with almost 70% of disease outbreak (Auad et al., 2018). Although food truck business has expanded years by years, the growth

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Abdul Rahman, Fatin Ayuni, and Noorul Huda Sahari. "Halalan Toyyiban Concept in Food Truck Business." Journal of Contemporary Islamic Studies 8, no. 2 (2022): 49–60. http://dx.doi.org/10.24191/jcis.v8i2.4.

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In Malaysia, food trucks are a popular business among industry players due to the nature of the business being much easier and more comfortable for the customer, and the food served is cheaper than the restaurants. Despite the immense attention alongside the growth revenue towards the food truck business in 5 years, they are also a few unwanted cases arise caused by poorly handling of food throughout the business which is proven that food truck has been associated with almost 70% of disease outbreak (Auad et al., 2018). Although the food truck business has expanded year by year, the growth of

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Munoz, Lorena. "Cultural gentrification: Gourmet and Latinx immigrant food trucks vendors in Los Angeles." Journal of Urban Cultural Studies 6, no. 1 (2019): 95–111. http://dx.doi.org/10.1386/jucs_00005_1.

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By focusing on Latinx immigrant food truck vendors in Los Angeles, this article calls to rethink and expand how we understand gentrification as a mechanism of neo-liberal redevelopment ideologies in space by extending these spatial understandings of gentrifying processes not only as physical spatial displacement but also as a way to exclude meanings and histories of marginalized populations. These exclusions contribute to a racialized mobile food vending hierarchy, dialectically produced through urban policies that actively further urban inequalities, resulting in what I call cultural gentrifi

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Harada, Hironori, Masaki Kohana, and Shusuke Okamoto. "Food truck scheduling model." International Journal of Space-Based and Situated Computing 6, no. 2 (2016): 113. http://dx.doi.org/10.1504/ijssc.2016.077973.

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Juliana Putri, Juliana Putri. "Perkembangan Bisnis Food Trucks Di Kota Lhokseumawe." Lentera: Indonesian Journal of Multidisciplinary Islamic Studies 5, no. 1 (2023): 49–66. http://dx.doi.org/10.32505/lentera.v5i1.6029.

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The development of food trucks in the city of Lhokseumawe is increasingly lively with the increasing number of food trucks making business opportunities through food trucks an alternative way of doing business. The formulation of the problem in this research are: 1) How is the influence of capital on the development of the food truck business? 2) How does the location influence the development of the food truck business? This research is a type of field research with a quantitative approach with a sample of 30 people. This study uses a questionnaire with calculations using the liker scale. Bas

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Firmansyah, Firmansyah, Tona Aurora Lubis, and Maryati Ningsih. "HEDONIC VALUE AND UTILITARIAN VALUE IN FOOD TRUCK BUSINESS: A QUALITATIVE PERSPECTIVE." Journal of Business Studies and Mangement Review 5, no. 2 (2022): 221–25. http://dx.doi.org/10.22437/jbsmr.v5i2.18640.

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The culinary industry grows and develops because of the phenomenon of the growth and development of the street food business. One of the developments in the way food and beverage is served is selling via trucks or “mobile restaurants”, better known as Food trucks. The growth of the Food Truck business shows significant growth due to the increasing behavior of people's consumption of food and beverages offered by the Food Truck media. This research is qualitative research. This study uses respondents who have made purchase transactions at the food truck business in Jambi City. At this qualitati

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Adithya M, Ajay, and Geetha R. "Exploring the Key Determinants of Success for Food Truck Entrepreneurs Insights from Structural Equation Modelling Study." International Research Journal of Multidisciplinary Scope 06, no. 01 (2025): 58–79. https://doi.org/10.47857/irjms.2025.v06i01.02193.

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Growth of food trucks, which provide ready-to-eat meals in public areas and boost urban economies, has had a substantial influence on the traditional restaurant sector. This study examines the major variables that affect food truck owners' operational performance and sustainability in order to determine what makes them successful. The research used a structural equation modelling (SEM) methodology to ascertain crucial success elements, such as the regulatory environment, marketing tactics, and technological uptake. Food truck owners provided information so that researchers could evaluate how t

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Kraus, Sascha, Sandipan Sen, Katrina Savitskie, Sampath K. Kumar, and John Brooks. "Attracting the millennial customer: the case of food trucks." British Food Journal 124, no. 13 (2022): 165–82. http://dx.doi.org/10.1108/bfj-09-2021-0996.

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Purpose The purpose of this paper is to examine millennial customer perceptions of food trucks and to identify factors that can foster their behavioral intentions pertaining to food trucks.Design/methodology/approach The study is based on a sample of 247 millennial customers of various food truck vendors in the United States and was assessed using ordinary least squares regression analysis.Findings Food truck image and employee friendliness were found to impact both customer satisfaction and word of mouth behavior; however, the other hypotheses were not supported.Research limitations/implicati

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Asmoro, Priandhita Sukowidyanti, Ferina Nurlaily, and Edlyn Khurotul Aini. "DISRUPTIVE TREND AND TAX POTENTIAL : THE CASE OF FOOD TRUCKS." MEDIA BINA ILMIAH 14, no. 3 (2019): 2187. http://dx.doi.org/10.33758/mbi.v14i3.322.

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At present, we are facing a new era, namely, era disruption. In the business world, there are still many people who misinterpret disruption as extensive use of information technology in business processes or what is known as a digital business. Disruption is an innovation. Disruption is destructive and creative. For some businesses, the emergence of a disruptive trend is considered an opportunity rather than an obstacle. In the culinary business, the disruptive trend has been responded to by the growth of the food truck business in recent years. Although food trucks are considered as a new bus

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Manoharan, Ajay Adithya, Geetha Rangaswamy, Gurupandi Muthhukkannu, Sundar Sabapathi, Kiruthika Anandharaman, and T. N. Aazib Afraz. "Deep Dive into Food Truck Research: An Overview of Bibliometric Analysis and Scoping Review Evidence." International Review of Management and Marketing 15, no. 2 (2025): 209–23. https://doi.org/10.32479/irmm.17595.

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Food truck industry has emerged as a dynamic and rapidly expanding segment of the food service market, characterized by its blend of tradition and innovation. This review article conducts a comprehensive bibliometric analysis and scoping review of food truck research from 2014 to 2023, highlighting key themes, trends, and gaps in the literature. The analysis reveals a significant increase in scholarly interest, peaking in 2019, followed by a decline attributed to external factors such as the COVID-19 pandemic. Predominantly, research is concentrated in the United States, with notable contribut

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Zeller, Benjamin E. "“Food (Not) from a Truck”." Worldviews: Global Religions, Culture, and Ecology 25, no. 1 (2021): 91–106. http://dx.doi.org/10.1163/15685357-20211006.

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Abstract This article charts the major concepts, theoretical and methodological models, and approaches used by teachers and scholars of religion and food, with a focus on how such concepts may be embedded within courses on religion and nature. The article first introduces central topics such as foodways, the food cycle, and some key concepts within the cultural study of religion, nature, and food. Second, it notes how the study of religion, nature, and food requires drawing from the tools of food studies, religious studies, diet/nutritional studies, and cultural studies, among others. Finally,

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Mokhtar, Rahayu, Zulhan Othman, and Hashim Fadzil Ariffin. "Brand Equity and Revisit Intention towards Food Truck Business." International Journal of Engineering & Technology 7, no. 2.29 (2018): 241. http://dx.doi.org/10.14419/ijet.v7i2.29.13324.

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As a new phenomenon in Malaysia, food truck becomes popular among the entrepreneur and customer. Beside food, food truck also introduces branding for the marketing purpose. However, the influence of brand equity in food truck is still sparse. This study seeks to investigate the relationship between brand equity and customer revisit intention in the food truck business. The data will be collected via survey questionnaire and will distribute to the food truck customer in Klang Valley. The result obtained from this study will contribute to the knowledge in brand equity theory and the revisit inte

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Khaengkarn, Sorada, Kampon Nonkeaw, Thanasak Wonglomklang, and Jiraphon Srisertpol. "Real-Time Tracking and Environmental Monitoring System for Ice Trucks using IoT Techniques." WSEAS TRANSACTIONS ON INFORMATION SCIENCE AND APPLICATIONS 19 (December 12, 2022): 297–302. http://dx.doi.org/10.37394/23209.2022.19.31.

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The problems faced by ice transporting entrepreneurs are the behavior of truck drivers in driving off the specified route and unnecessarily opening the freezing container door. Consequently, the dropping temperature inside the container of the ice truck damaged the frozen food transportation. For this reason, rotten frozen food because of transportation ruins the customer’s trust. This research aims to present the design of location tracking, opening-closing container door counting system, and temperature monitoring system for ice trucks using Internet of Things (IoT) techniques. The real-time

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Mochammad, Fahlevi, Zuhri Saefudin, Dhyan Parashakti Ryani, and Ekhsan Muhammad. "LEADERSHIP STYLES OF FOOD TRUCK BUSINESSES." Journal of Research in Business, Economics and Management 13, no. 2 (2019): 2437–42. https://doi.org/10.5281/zenodo.3951833.

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The purpose of this study is to understand and observe the leadership characteristics applied to Small Medium Enterprise (SME) such as food truck businesses in Wellington Night Market to achieve and maintain a long-lasting success. The benefit of this study would be help the readers to understand the concept of leadership and leadership style in order to find the most effective leadership style for the food truck business model. Applying an effective leadership style will improve the performance and job satisfaction of the employees. The Wellington Night Market has been the researcher interest

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Nurul Zuhrin Mohd Khalid,. "Critical Success Factor of Sustainable Food Truck Entrepreneruship: A Systematic Literature Review and Conceptual Framework." Advances in Nonlinear Variational Inequalities 28, no. 6s (2025): 266–85. https://doi.org/10.52783/anvi.v28.4214.

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The food truck industry has experienced significant growth in recent years, attracting entrepreneurs and diners alike, driven by its low startup costs, flexibility, and ability to cater to diverse culinary preferences. This surge in popularity has transformed urban landscapes, offering a dynamic and accessible dining experience that appeals to a broad spectrum of consumers. The allure of food trucks lies in their capacity to bring innovative and high-quality cuisine directly to the streets, fostering a vibrant and engaging food culture. However, the factors contributing to the long-term succes

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Laviena, Imanuella. "OPTIMALISASI DISTRIBUSI PRODUK BBQ STREET DENGAN MENGGUNAKAN FOOD TRUCK." PERFORMA 1, no. 1 (2016): 16–22. https://doi.org/10.37715/jp.v1i1.96.

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A developing company needs to optimize its primary distribution channels to ensure smooth product distribution to consumers. Food truck is the primary distribution channel for BBQ Street. The purpose of this research is to determine the potential areas for street vendors, the challenges and obstacles faced by street vendors that use food truck, and the ways to optimize BBQ Street's product distribution using food truck. This research is a qualitative research. Interview, observation, and documentation are used to collect research data. The subject of this study is BBQ Street in Surabaya, while

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Wan Nawawi, Wan Nor Fatihah, Vimala Ramoo, Mei Chan Chong, Noor Hanita Zaini, Ping Lei Chui, and Zamzaliza Abdul Mulud. "The Food Safety Knowledge, Attitude and Practice of Malaysian Food Truck Vendors during the COVID-19 Pandemic." Healthcare 10, no. 6 (2022): 998. http://dx.doi.org/10.3390/healthcare10060998.

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Foodborne diseases are one of the greatest public health threats, but they can be prevented by maintaining food safety practices. Although the food safety literature has been awash with studies from various food operations, there is very limited information on food safety in the food truck business. Therefore, this study aims to assess the level of knowledge, attitude, and practices related to food safety among food truck vendors. A cross-sectional study was conducted among 396 Malaysian food truck vendors using convenience sampling. Data was collected during the Recovery Movement Control Orde

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Loots, Francois, Chux Gervase Iwu, and Frank Makoza. "THE FACTORS INFLUENCING BUSINESS SUSTAINABILITY OF FOOD TRUCK ENTREPRENEURS: A CASE OF NELSON MANDELA BAY, SOUTH AFRICA." International Journal of Professional Business Review 9, no. 5 (2024): e01505. http://dx.doi.org/10.26668/businessreview/2024.v9i5.1505.

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Purpose: Within the Nelson Mandela Bay Metropolitan Municipality in South Africa, no record of factors that inhibit the successful pursuit of the food truck business exists. This study closes this gap, as its chief goal was to ascertain the factors influencing the sustainability of food truck entrepreneurs in Nelson Mandela Bay (NMB). Theoretical Framework: The study used a conceptual framework developed from previous studies on factors that affect food truck entrepreneurs and business sustainability. Design/Methodology/Approach: Data for the study was collected through semi-structured intervi

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Sen, Sandipan, Katrina Savitskie, Sampath Ranganathan, and (Rusty) Brooks John R. "FOOD TRUCK OPERATORS PROVIDE BUSINESS INSIGHTS." Global Fashion Management Conference 2018 (July 30, 2018): 530. http://dx.doi.org/10.15444/gmc2018.05.01.03.

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Yudhyani, Eka, Mardiana Mardiana, Rina Masithoh Haryadi, and Andi Indrawati. "PERAN KOMUNITAS FOOD TRUCK DALAM PENANGGULANGAN BENCANA." Bakti Banua : Jurnal Pengabdian Kepada Masyarakat 3, no. 1 (2022): 29–34. http://dx.doi.org/10.35130/bbjm.v3i1.267.

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Guncangan gempa bumi Januari 2021 berkekuatan 6,2 SR yang terjadi di daerah Majene dan Mamuju provinsi Sulawesi Barat yang lalu telah berdampak kepada kondisi berbagai aspek kehidupan masyarakat dan pemerintah di Majene dan Mamuju, penelitian ini bertujuan untuk melihat upaya pemulihan dan tanggap bencana yang dilakukan oleh Komunitas Food truck dan Universitas 17 Agustus 1945 Surabaya dan Universitas 17 Agustus 1945 Samarinda, terhadap masyarakat yang berdampak bencana gempa dan kelaparan pasca bencana,Kehadiran komunitas Food truck ini membantu pengungsi yang belum memiliki dapur umum pada s

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Asha'ari, N. M. H., and N. H. Kamarulzaman. "Relationships between knowledge, attitude, and practices of food safety and hygiene among Muslim food truck handlers in the Klang Valley, Malaysia." Food Research 7, no. 1 (2023): 52–63. http://dx.doi.org/10.26656/fr.2017.7(1).615.

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Nowadays, the food truck business is gaining more popularity in Malaysia. It is a new trend for the new generation of street food lovers as a food service of ready-to-eat and fast food. Essentially, the fundamental aspects of halal food production include cleanliness, free from contamination, and healthy food. The processes include every aspect of personal hygiene, dress, equipment, and premise where food is processed and prepared. However, the outbreak of foodborne diseases is the consequence if there is an element of carelessness during the processing and handling of food, which is supposed

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Sung, Billy, Michelle Stankovic, Sean Lee, and Kevin Anderson. "Passive Wi-Fi visitor analytics and food truck engagement: a feasibility study." Journal of Hospitality and Tourism Technology 13, no. 2 (2022): 281–94. http://dx.doi.org/10.1108/jhtt-02-2021-0039.

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Purpose This paper aims to test whether passive Wi-Fi visitor analytics is a useful and effective method to measure consumer engagement towards food trucks located within an outdoor activation area at an Australian metropolitan university. Design/methodology/approach Using passive Wi-Fi visitor analytics to ping and track smart devices, data was collected over 90 weekdays capturing data from 522,548 unique smart devices. Findings The data collected in this feasibility study was able to identify the most and least popular food trucks by displaying the differences in both bounce and engagement r

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S., Sundar, Gurupandi M, AJAY ADITHYA M, Geetha R, Aazib Afraz T. N, and Arun Kumar G. "Financial and regulatory dynamics of food trucks: a biblio-‎metric synthesis for accounting and economic research." International Journal of Accounting and Economics Studies 12, no. 1 (2025): 116–30. https://doi.org/10.14419/az1kg860.

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This bibliometric review analyzes the scholarly landscape of research on food truck businesses from 2000 to 2025, with a focus on account-‎ing, financial management, and economic regulation. Using a systematic search strategy and bibliometric tools, 243 documents from 185 ‎sources were examined. The analysis identifies growth trends, key contributors, influential publications, and emerging thematic areas within ‎the field. Findings reveal that although research on food trucks has expanded significantly, financial and accounting dimensions remain ‎underexplored compared to themes like food safe

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Thakur, Krishna, Crawford Revie, Daniel Hurnik, and Javier Sanchez. "Modelling contamination of trucks used in the shipment of pigs infected with porcine reproductive and respiratory syndrome virus." Journal of Swine Health and Production 25, no. 4 (2017): 183–93. http://dx.doi.org/10.54846/jshap/978.

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Objectives: To quantify the likelihood that a shared truck used to ship pigs will be contaminated with porcine reproductive and respiratory syndrome (PRRS) virus at the end of a given day, and to evaluate the efficacy of cleaning and washing protocols for trucks, using a Bayesian approach. Materials and methods: PRRS virus-infected farms, from which trucks had shipped pigs, were deemed to be the source of contamination. A quantitative stochastic model was built using farm- and animal-level PRRS prevalence data, the number of times a truck is typically shared on any given day, shipment size, tr

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Wittenhagen, Julia, and Janine Hofmann. "Truck mit Bildungsauftrag." Lebensmittel Zeitung 76, no. 35 (2024): 20–21. http://dx.doi.org/10.51202/0947-7527-2024-35-020.

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Als Eisbrecher für die Weiterbildung hat Edeka Nordbayern-Sachsen-Thüringen seit Kurzem einen Food Academy Truck auf der Straße. Seinen Fahrplan bestimmen die Kaufleute. Aber das ist erst der Anfang der Bildungsoffensive, die mehr Beschäftigte als bisher fit machen soll für den Handel der Zukunft. Julia Wittenhagen

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Bae, Jin Suk. "Food Trucks, Social Media, and Mobile Cuban Food Culture: Focusing on the Film Chef." Institute of British and American Studies 60 (February 29, 2024): 151–82. http://dx.doi.org/10.25093/ibas.2024.60.151.

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This article examines ethnic and regional food culture in the United States, focusing on the Jon Favreau film Chef, and analyzes the intertextual impact of sharing food photos in social media spaces on the practice of food consumption and production in the real world. A summary and main research findings are as follows. First, in Chef, America’s diverse ethnic and regional food culture is portrayed through cinematic images of various ingredients and urban spaces along the main characters’ journey to Miami, New Orleans, Austin, and Los Angeles. Each city’s locality and food culture are complexl

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Ansu, V. "Mode choice of food transport considering heterogeneity among shippers using the latent class analysis." European Transport/Trasporti Europei 80, ET.2020 (2020): 1–11. http://dx.doi.org/10.48295/et.2020.80.5.

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This study is an attempt to identify the heterogeneity in mode choice behaviour of shippers by latent class analysis, using the characteristics of the shippers. Shipping firms were classified into three latent classes: small firms with low truck ownership, large firms with high truck ownership, and long-established firms with no trucks. The study revealed that the mode choice behaviour of the latent classes of shippers is different. Further, it is discovered that the mode share of rail can be increased by decreasing the transportation cost and handling charges, or by increasing the speed and f

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Adithya M, Ajay, and Geetha R. "Operational Challenges Encountered by Food Truck Businesses: A Study on Food Truck Entrepreneurs in Tier 1 and Tier 2 Cities of Tamil Nadu, A State in India." International Research Journal of Multidisciplinary Scope 05, no. 04 (2024): 1198–215. http://dx.doi.org/10.47857/irjms.2024.v05i04.01725.

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This article comprehensively examines the issues faced by food truck entrepreneurs in Tamil Nadu's tier 1 and 2 cities, focusing on legislative, operational, and cultural barriers. The study employs a rigorous quantitative technique, with data collected via standardised questionnaires from a purposeful sample of 220 food truck operators. Significant challenges were found through thorough statistical research, including getting permissions, determining appropriate sites, distinguishing products, managing high starting and maintenance expenses, and engaging customers. The investigation also foun

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Isoni Auad, Lígia, Verônica Cortez Ginani, Elke Stedefeldt, Eduardo Yoshio Nakano, Aline Costa Santos Nunes, and Renata Puppin Zandonadi. "Food Safety Knowledge, Attitudes, and Practices of Brazilian Food Truck Food Handlers." Nutrients 11, no. 8 (2019): 1784. http://dx.doi.org/10.3390/nu11081784.

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This study aimed to (i) compare the food safety knowledge, attitudes, and self-reported practices (KAP) and observed food safety practices of food truck (FT) food handlers, (ii) evaluate the microbiological quality of food and water samples collected from these vehicles, and (iii) establish a score classification for the KAP instrument according to the food contamination probability assessment. This study was conducted in three stages with 40 food truck food handlers conveniently sampled in the Federal District, Brazil, through structured interviews, application of an observational checklist f

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Ganokratanaa, Thittaporn, and Mahasak Ketcham. "A transportation scheduling management system using decision tree and iterated local search techniques." International Journal of Electrical and Computer Engineering (IJECE) 13, no. 3 (2023): 2899. http://dx.doi.org/10.11591/ijece.v13i3.pp2899-2907.

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This paper aimed to develop a delivery truck scheduling management system using a decision tree to support decision-making in selecting a delivery truck. First-in-first-out (FIFO) and decision tree techniques were applied to prioritize loading doors for delivery trucks with the use of iterated local search (ILS) in recommending the route for the transport of goods. Besides, an arrangement of loading doors can be assigned to the door that meets the specified conditions. The experimental results showed that the system was able to assign the job to a delivery truck under the specified conditions

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Thittaporn, Ganokratanaa, and Ketcham Mahasak. "A transportation scheduling management system using decision tree and iterated local search techniques." International Journal of Electrical and Computer Engineering (IJECE) 13, no. 3 (2023): 2899–907. https://doi.org/10.11591/ijece.v13i3.pp2899-2907.

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This paper aimed to develop a delivery truck scheduling management system using a decision tree to support decision-making in selecting a delivery truck. First-in-first-out (FIFO) and decision tree techniques were applied to prioritize loading doors for delivery trucks with the use of iterated local search (ILS) in recommending the route for the transport of goods. Besides, an arrangement of loading doors can be assigned to the door that meets the specified conditions. The experimental results showed that the system was able to assign the job to a delivery truck under the specified conditions

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Hoffmann, Valmir Emil, Arthur Malimpense Leonelo, Cleidson Nogueira Dias, and Isaac Matias. "RECURSOS ESTRATÉGICOS PARA VANTAGEM COMPETITIVA SUSTENTÁVEL EM FOOD TRUCKS." Revista Alcance 23, no. 3(Jul-Set) (2016): 352. http://dx.doi.org/10.14210/alcance.v23n3(jul-set).p352-371.

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O Food Truck chegou recentemente no Brasil e devido o relevante papel socioeconômico das Micro e Pequenas Empresas (MPE) faz-se necessário compreender melhor esse tipo de empreendimento. Para isso aplicou-se a Visão Baseada em Recursos (VBR). O presente estudo tem como objetivo identificar os recursos que são a fonte de vantagem competitiva sustentável possibilitando aos Food Trucks desempenho acima da média. A pesquisa é qualitativa e de caráter descritivo, tendo como método o estudo de caso e a coleta de dados foi por meio de entrevistas semiestruturadas e observação. O estudo revelou que o

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Reznar, Melissa, Candis Jarbo, Jaclyn Talbot, and Katherine Brennecke. "Food Trucks: Healthy Enough to Deliver Nutrition Interventions?" Current Developments in Nutrition 4, Supplement_2 (2020): 270. http://dx.doi.org/10.1093/cdn/nzaa043_121.

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Abstract Objectives Food trucks have become very popular away from home food venues. Given their mobility and low overhead, food trucks are potential public health partners in delivering healthy options. However, there is lack of research about healthfulness of their offerings. Therefore, the objective of this study was to examine the healthfulness of food truck menu items. Methods This study was cross-sectional. Menus from all food trucks (n = 78) in the Detroit area were collected, including a total of 725 menu items. Nutritionist Pro was used to ascertain kilocalorie and nutrient content. I

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Rivolli, Adriano, Carlos Soares, and André C. P. L. F. de Carvalho. "Enhancing multilabel classification for food truck recommendation." Expert Systems 35, no. 4 (2018): e12304. http://dx.doi.org/10.1111/exsy.12304.

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Azavedo, Mark, and John Walsh. "Motivations of Bangkok’s Food Truck Owners during the COVID-19 Disrupted Supply Chains and High Inflation of 2020-2023: An Example of Resilience from Bangkok’s Informal Economy." Journal of Humanities and Social Sciences Studies 6, no. 5 (2024): 97–107. http://dx.doi.org/10.32996/jhsss.2024.6.5.14.

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This study considers the motivations of food truck owners and prospective owners in Bangkok during a difficult period both locally and globally. Plans for Bangkok’s future development were opaque. Inflation was rising rapidly, particularly food and energy costs critical to the industry. COVID-19 continued throughout the research. The aim was to stress-test motivation and commitment within the industry. The study asked participants what motivates them through qualitative and quantitative techniques, the former subject to thematic content analysis. Further, there was discussion with stakeholders

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Artz, Kendall, Marlene Mints Reed, and John Laurie. "Pokey O’s: Determining the Location and Future Structure of a Dessert Food Truck." Entrepreneurship Education and Pedagogy 3, no. 2 (2019): 195–207. http://dx.doi.org/10.1177/2515127419864865.

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This case recounts the story of the start-up in 2015 of a food truck named Pokey O’s that sold ice cream and cookies in downtown Waco, Texas. The couple who owned the truck, Julia and Austin Meek, had a very successful beginning; but by the summer of 2018, they were considering several options for the restructuring of their business. One possibility was to move their business inside at a local downtown Hilton Hotel. Other possibilities were to take the truck out of operation for maintenance and then vary its location from downtown to some of the municipalities outside of the downtown area. The

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Mohd Johan, Mohd Remie, Md Azalanshah Md. Syed, and Hamedi Adnan. "Physique brand identity persuasiveness in social media message content." Jurnal Pengajian Media Malaysia 24, no. 1 (2022): 17–34. http://dx.doi.org/10.22452/jpmm.vol24no1.2.

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This study focuses on how Malaysian micro SMEs, in this case, food truck (FT) businesses, could digitally utilize social media as an effective branding tool for their products and services and create significant customer value to survive in the local competitive market. It is crucial for Malaysian SMEs (food truck, FT) operators to convince their customers through social media message content, specifically on what is being posted on their social media page. Thus, we examined the different aspects of persuasive message content taking place on social media. A qualitative approach using semi-stru

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Isoni Auad, Lígia, Verônica Cortez Ginani, Eliana dos Santos Leandro, Priscila Farage, Aline Costa Santos Nunes, and Renata Puppin Zandonadi. "Development of a Brazilian Food Truck Risk Assessment Instrument." International Journal of Environmental Research and Public Health 15, no. 12 (2018): 2624. http://dx.doi.org/10.3390/ijerph15122624.

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This study aimed to develop and validate a checklist instrument as a first step for the risk assessment of the hygienic-sanitary practices and conditions of food trucks. We invited sixteen experienced experts in the food safety field to take part in the process. The checklist was designed based on the Codex Alimentarius, Brazilian resolutions Collegiate Board Resolution 216, Brazilian Collegiate Board Resolution 275, Brazilian Federal District Law no. 5.627 and Brazilian Federal District Normative Instruction 11. The preliminary version of the checklist—composed of 29 items (nine sections)—was

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Gopi, Bagyalakshmi, and Nusrah Samat. "The influence of food trucks' service quality on customer satisfaction and its impact toward customer loyalty." British Food Journal 122, no. 10 (2020): 3213–26. http://dx.doi.org/10.1108/bfj-02-2020-0110.

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PurposeService quality has been highlighted as the vital element in fulfilling customers' needs, which contributes to the customers' evaluation on the services given. As food truck business is increasingly popular in Malaysia, it is important for the food trucks' service provider to ensure that their service quality meets the standard to satisfy the customers in order to build customer loyalty. Therefore, the aim of this study is to investigate the relationship between food trucks' service quality with customer satisfaction and its impact toward customer loyalty. The customer service was measu

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