Communities around the country have seen a rapid rise in the number of food trucks in recent years, which means operators must work harder to hang onto market share. Mobile kitchens are streamlining their menus, boosting revenue by working private events in their off hours and sticking to consistent schedules so fans can find them. "You want to be in the same space at the same time, and let your customers know you’re there on Twitter and Facebook," said Ben Conniff, VP of Luke’s Lobster.
Food Trucks look to move ahead as traffic builds
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