Going Mobile: Inspiring Food Truck Vendors

In the past, mobile food truck operators used to focus on the season from April to September. These days mobile caterers and street food vans can find trading opportunities all year round. Operators are adjusting their offering to accommodate colder months and capitalise on events such as Halloween and Bonfire Night before the run up to Christmas.

Alan Fox CEO of The Nationwide Caterers Association says “Traders can lean into the seasons by adapting menus to take advantage of seasonal ingredients. Be conscious of presentation and portability like warming bowls to warm hands on cold winter nights and embrace seasonal ingredients like pumpkin, potatoes and spices that can create warm, hearty comfort foods that can
be helpful on margins too.”

Advice from Last Year’s British Street Food Awards Champion

Huggy from Saffa Soul, champion of last year’s British Street Food Awards, specialises in South African food. His advice is to serve food you are passionate about. “Without the love of the food you’ll blend in with everyone else. I saw there were no real South African offerings in Manchester and decided I could fill this gap with amazing authentic food that most people have never tried.”

For beginners, he says the first winter is tough as you need to find the bigger events that will help carry you through the rest of the year. “We found that operating as pop-ups in bars and breweries really helped as you have a captive audience inside, so the elements never really affected the footfall.”

Inspiring Food Truck Vendors

This is what George Biffen (known as Biff) from Biffen’s Kitchen is doing. He operates a surf-inspired street food truck from April to September at Ocean Pitch Campsite in Croyde Bay, Devon, with scenic views of the beach, but later this year the truck will provide food at a new local brewery. “I’ll be adapting the menu to include more hearty dishes and importantly, introducing food which will pair well with beer. We’ll keep our breakfast barrels as they are popular and different, and in the evenings, serve dishes such as chicken katsu curry.”

If you’re starting out, Biff’s advice is to find your location first. “Location is everything. I love surfing and cooking, so this was
perfect. The food truck was already there so I took it over. Before you set up, start building the brand on social media and your website.”

Barz8 Events, a mobile cocktail bar hire company, transforms their menu from ‘refreshment’ to ‘comfort’. “For winter and Christmas, we pivot towards richer textures – think spicy pears and festive spices often incorporating ‘warmers’ like mulled wine or spiced ciders. Unlike a bricks and mortar bar, we aren’t tied to one location. We bring the party to the client,” says Giuseppe Villemari, owner.

Vanessa Anderson, founder of the Indi Local app, which enables street food businesses to share their pop-up locations with their local communities, says vendors must work harder to maintain visibility during the colder months. “Appetites don’t change but the reason to head out for food does. People actively look for cosy dining experiences. For extra glow, turn your truck into a beacon by investing in your own warm lighting. Traditional plates and cutlery are difficult to hold with chilly hands, so try cone shapes or wraps that can be held in one hand.”