Food Trucks Quotes

You look around New York, and we are surrounded by restaurants and food trucks, and we celebrate food in this city like no tomorrow.

Today's food trucks are far from cheap eats on wheels, there are some seriously gourmet offerings on four wheels.

Where food trucks are concerned, nothing's better than having a whole flock of them at one location. Competition not only improves the quality of the food, it prompts these rolling lunch wagons to lower prices and offer specials, too.

I think Ross Noble is the only person that I've seen really storm a stand-up slot at a festival, and that was when he led 3,000 people on a conga out of the tent and across the entire site to a vegetarian food truck.

I think every chef should have a food truck. It's a good way to test the markets, to invest in meeting the future restaurant goers.

What's going to happen is, very soon, we're going to run out of petroleum, and everything depends on petroleum. And there go the school buses. There go the fire engines. The food trucks will come to a halt. This is the end of the world.

I wish that food trucks could exist here in Chicago like they do in Brooklyn and in New York, where you're actually cooking off the truck.

I think people will want to eat more street food, things that are more off the cuff, things with a food truck background that people have flipped into a restaurant. If you look at the new places opening, they're quite gutsy, earthy places.

I think food trucks are the new answer to American fast food. The idea of raising two or three million dollars and going through red tape to open a restaurant, there's lots of barriers to success. There's a really easy jumping place for food trucks. It's very hip and acceptable for new chefs to open a food truck first.

Food trucks give creative entrepreneurs the ability to cook with freedom and make what they love, meaning that they can create highly specialized meals without having the high overhead costs of running a restaurant.