Food Trucks look to move ahead as traffic builds

02/21/2013 | QSR Magazine

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.

View Full Article in:

QSR Magazine

Published in Briefs:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Culinary Arts Chef Instructor
The Culinary Institute of America
Singapore
Adjunct Instructor - Ancient Foods in the Modern World
The Culinary Institute of America
San Antonio, TX
Adjunct Instructor - Menu Development
The Culinary Institute of America
San Antonio, TX
Staff Assistant, Executive Sous Chef
University of Massachusetts Amherst
Amherst, MA