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The Food Truck Movement is Dead, Rise of The Food Halls
The Food Truck took it's lasp gasp in 2014 after a prolonged suffering starting in 2013

The Food Truck Movement is Dead, Rise of The Food Halls

The Food Truck Movement is Dead, Rise of The Food Halls

The Gourmet Food Truck Movement is dead.

Food Trucks used to be cool. So cool, that Royal Caribbean even tried putting a food truck concept on their ship. The entrepreneurial, creative, novel, and manic energy that made food trucks cool is gone.  

The Gourmet food truck movement is dead.

The Food Truck took it's lasp gasp in 2014 after a prolonged suffering starting in 2013

The Food Truck took it’s lasp gasp in 2014 after a prolonged suffering starting in 2013

This is an editorial piece on the death of the gourmet food truck industry. What I write here is my response to the trend that I literally watched blossom and then die from my office window.

Gourmet food trucks used to be incubators for talented chefs who did not have the funding for a brick and mortar restaurant. Food Trucks used to be the place that burnt-out Chefs would turn to for inspiration for their return. Most importantly, food trucks used to be one of the best places to try amazing and innovative cuisines at any given street corner in Southern California.

Like all hot trends, the gourmet food truck scene has flashed out, leaving behind a wasteland of its former glory. Don’t be sad folks, even the best trends burn out of their former glory. Food will never go out of fashion and new trends are emerging that I will cover at the end of this post.

Let’s take a journey together to understand the rise and fall of the gourmet food truck movement, and to explain why I am declaring the food truck movement DEAD. This piece is centered on the Southern California market, specifically Orange County. The same rise and decline that I chronicle here is being mirrored in markets from Brooklyn to Portland.

Birth from Fire

It was back in late 2008, Lehman Brothers had just collapsed and the economy was in freefall. I sat in my cubicle scared. I was looking for job openings on LinkedIn while I was simultaneously checking my twitter feed on my new smartphone.

The Dark Times of the Great Recession is the backdrop for the rise and fall of the food truck scene

The Dark Times of the Great Recession is the backdrop for the rise and fall of the food truck scene

I was starving for lunch and noticed the hashtag #foodtruck and #GFT (gourmet food truck) spreading virally. The address for an abandoned parking lot in Irvine showed up on the tweet; I decided to checkout this Korean Hot Dog Fusion truck. It felt exciting and dirty, running off to an abandoned parking lot to get a little lunchtime food nookie.  

The dark curtain of the Great Recession serves as the backdrop to this Food Truck drama. During the early days of 2008, taco roach coaches still scurried about the quickly dwindling construction projects. Fine Dining Chefs were being laid off and creative young chefs found themselves with passion, but no creative outlet. Bored office workers, like myself, dared not spend their paycheck at the fancy ramen shops, as our jobs could be the next to be cut. I was afraid of losing my job, but I still wanted to eat more than the $1 menu at McDonalds.

During this time period, something special was happening in Downtown Los Angeles. The fledgling Gourmet Food Truck Movement was emerging. Roy Choi was doing a brisk business with his Korean fusion Kogi truck. Kogi Truck’s loyal fans would form long lines once his location was announced on Twitter.

Koji Truck

Koji Truck

Roy Choi wasn’t selling crack; rather, he was peddling his Korean and East L.A. fusion cuisine. The success of Roy Choi quickly inspired other Southern California entrepreneurs to start up their own specialty gourmet food trucks. Within months, the twitterverse was ablaze with pictures of food truck dishes and their schedules.

Tom from Tom's Foodie Blog wiht Roy Choi

Tom from Tom’s Foodie Blog wiht Roy Choi

My first experience with a “gourmet” food truck was in early 2009, when the now defunct TacoDawg, pulled into an empty parking lot across the street from my office. He tweeted his presence with the #foodtruck hashtag, and a small crowd quickly formed at the abandoned Teller street lot in Irvine. In retrospect, Taco Dawg was of poor quality and was a bad imitation of Kogi. He ultimately failed. As a positive, this experienced opened my eyes to the food truck movement.

Within months of my first food truck experience, the economy completely collapsed and the food truck scene exploded in Southern California.

Food Truck or Bust!

Between January 2009 and early 2010, the food truck scene swelled from a dozen gourmet food trucks roaming Los Angeles and Orange County to hundreds. I watched this unfold from my office window. The same “abandoned parking lot on teller road,” that originally hosted Taco Dawg, overnight became host to four food trucks that I had never seen before. In the early days, trucks would take the risk of parking in these lots and hope the cops wouldn’t come.

Tucked away on a side street, the Teller Food Truck lot in Irvine was the epicenter of the gourmet food truck movement in Orange County

Tucked away on a side street, the Teller Food Truck lot in Irvine was the epicenter of the gourmet food truck movement in Orange County

By early 2010, the Teller food truck lot had gotten organized. The food truck owners picked a lot manager to negotiate rent with the property manager and organized a rotating schedule of six trucks during a given lunch session.

The Golden Age of Gourmet Food Trucks

The golden years of food trucks in Southern California were from summer 2010 to the fall of 2011. During this period, better and better food trucks hit the roads. The new gourmet food trucks were upping their game, developing better items and collaborating together. Competition and passion were spurring innovation and the customers enjoyed their creative work.  


Exciting Food Truck Dishes in 2011

Exciting Food Truck Dishes in 2010

In the fall of 2010, the food truck scene continued to rapidly expand and we started to see the second wave of food truck hit the streets. During that fall, we started to see former fine dining chefs and folks who previously worked at corporate jobs all jump on the food truck wagon.

This is the year that food trucks blew up and garnered national attention with the first season of “The Great Food Truck Race.” Two Southern California trucks participated in the show including Crepes Bonaparte and Grill ‘Em All.

In 2011, the food truck movement became mainstream and “The Great Food Great Food Truck Race: Season 2” became must-see prime time television. That season featured two food trucks from Orange County, The Lime Truck and Seabirds. This show became the launching point for two of Orange County’s best restaurants and the launch of a million dollar business.

By 2012 Food Truck Culture was cool and on prime time mage Source: Foodnetwork.com

By 2012 Food Truck Culture was cool and on prime time (Image Source: Foodnetwork.com)

During this golden era, everyone was rushing to get a food truck on the road, from extremely established credible chefs like Lude Lefevre to unemployed office workers. The movie “Chef” that was out this year is loosely based on this phenomenon.

The food truck scene became saturated by the Spring of 2011; although there were some true differentiators in the crowd. During this period, there were some solid trucks quickly gaining respect like Slapfish, Joe Youkhan’s tasting spoons, and Taco Maria. Along with the good, came the bottom feeders who flooded the market with poor quality food. The bottom feeders’ mission was quick money, not passion for the food they produced.

food truck golden age

Some of the best food truck chefs in the golden years of the food truck movement (upper left- Carlos Salgado, Upper Right – Andrew Gruel, Lower Left – Joe Youkhan, Lower Right – Stephanie Morgan)

According to an article published by the San Francisco Business Times, “most trucks are making annual revenue of around $250,000 to $500,000 while the top 25 percent bring in upwards of $1 million.” What these numbers don’t show is that the operating costs are high, employee turnover, 16 hour days, truck breakdowns, tight competition for parking places, theft, and constant permit requirements by cities. 

The public flocked to the food truck lots and started forming lines up to 30 minutes before the truck opened their doors. I clearly remember it was an exciting time to be a foodie. In fact, Tom’s Foodie Blog was launched during this period. Inspiration to write about food came from eating amazing lunches from the trucks. Food writing offered me escape from the dull pain of an 8-5 office job. 

The typical lines in the early days was up to 30 minutes long

The typical lines in the early days was up to 30 minutes long

Legends of the Food Truck Fall

It was early in the Spring of 2012, and I witnessed what was the fleeting moment of the food truck Golden Age. Just like the last summer of play before kids turn into angry teenagers.

That summer, food trucks became ground zero in pop culture with national television finding food trucks sexy. The Gourmet food truck scene was the center of pop culture and heavily featured on the news and even sitcom plotlines.  The television show Eat St. was dedicated to coverage of food trucks across the country. Yours Truly, Tom from Tom’s Foodie Blog, made his way onto Eat St. and Man Versus Food to provide colorful commentary. Underneath the Hollywood glitz, the food truck movement was falling apart.


Tom's Appearance on Eat Street

Tom’s Appearance on Eat Street

For me, there are five main factors that contributed to the death of the food truck movement between Spring 2012- 2014.

Loss of Sex Appeal

What was once a novel experience, “I just met you at the bar, let’s get dirty with bacon,” turned into “It’s a week night; I’m not in the mood.” The size of crowds visiting food truck lots fizzled; as a result, the number of food trucks participating also fizzled. In addition, the customers who were visiting the food truck lots at least once a week started to visit normal restaurants as the economy recovered.

The Food Truck scene loses its Sex Appeal

The Food Truck scene loses its Sex Appeal

Failure to Innovate

Just like any relationship, if one person in the relationship does not evolve and stay interesting, the other will lose interest. By the Fall of 2012, the economy had improved significantly, but the food truck lot culture had taken on bad habits.

Gone was the era of innovation, competition, and evolution. The Food Truck movement had become operational and stale. In the early days, the successful trucks were developing innovative menus and rotating items. As time progressed, rotating menus disappeared, prices went up, and food trucks became boring.

Failure to innovate - The same old items

Failure to innovate – The same old items

To compound the problem, many of the food trucks started to sell the same items. I couldn’t throw a brick at a food truck lot without hitting a customer eating a grilled cheese stuffed with pulled pork and bacon.

Over Saturation of Poor Quality Trucks

By the end of 2012, latecomers to the food truck scene purchased glitzy and sexed-up food trucks with super fancy wraps, sound systems, and even televisions mounted on the side of the truck.

Tailgate Truck

Tailgate Truck

Unfortunately, the food didn’t match the hype. I can still remember the fanciest truck I came across called, “Tailgate Truck.” The truck had a cool factor, but the food sucked. The best trucks were becoming harder to find and the mediocre trucks saturated the scene.

Corporate Food Trucks and One Offs

The next factor that helped nail the coffin shut was the corporate food trucks. The entrance of corporate food trucks made the entire concept “uncool.” The dark ugliness of corporate food trucks on scene was epitomized by the entrance of Sizzler’s food truck, sneakily branded as the “ZZ truck.”

Corporate Food Trucks

Corporate Food Trucks

Sizzler launched this truck to attract a younger audience. I remember ZZ truck’s food being very good; although, they were still selling the same pulled pork sliders that I could find at any other truck. The Mom and Pop trucks could not compete with these well-funded trucks. In addition, corporate trucks had the connections to secure prime spots.

Success Builds Success, but sometimes it also invites failure of the movement.

Perhaps one of the greatest accomplishments of the Gourmet Food Truck movement was that it acted as a small business incubator and crucible for many now successful restaurants.  The best food trucks left the road in 2012 and 2013 to go brick and mortar.

Slapfish goes brick and Mortar in 2012

Slapfish goes brick and Mortar in 2012 and a multi-national brand by 2014

Some of the successful alumni include Stefanie Morgan who opened up a brick and mortar of Seabirds, Jason Quinn from the Lime Truck who opened up The Playground, Carlos and Silvia Delgado who opened up a brick and mortar of Taco Maria, Daniel Shemtob whose Lime Truck enterprise has turned into a regional chain;  Andrew Gruel whose Sustainable Slapfish truck has grown into a multinational enterprise; Chef Joe Youkhan whose success led to a successful catering business and was named winner of the Chopped television show. 

Taco Maria From truck to Brick and Mortar

Taco Maria From truck to Brick and Mortar

The exit of these trucks from the road has created a vacuum of quality and innovation. What replaced them was an influx of low quality and fly by night food trucks.  Sure, there are some great trucks on the road like Dos Chinos, Tamarindo, and Dogzilla, but even these trucks have reduced their schedules with rumors of brick and mortar projects.

The Food Truck Movement is DEAD.

2014 will go down as the year that the food truck movement finally died a slow painful death in the Southern California Market.  Does that mean that food trucks will no longer be on the road? No.

Food trucks will continue to roam the streets, just as they did before the gourmet food truck movement exploded. Expect the gourmet food trucks to serve a smaller customer base and operate in zombie mode. The best food trucks in the major markets, like Kogi, will continue to do well.

The “construction site roach coaches” will resume control of this ecosystem, no longer needing to hide behind fancy wraps. Gourmet street food will survive, you will just have to work harder to find the good stuff.  You may continue to see other parts of the country in food truck expansion mode; although it is likely they will meet the same post-hype downfall within a year.

Rise of the Food Hall

What will replace food trucks as a small business incubator? The Gourmet food hall.

The food hall is a large central location where small spaces are carved out. Food Halls could be built out of large abandoned buildings, densely packed streets, or even places like former mega book stores. These food halls are packed with mini restaurants are sometimes as small as a stall or big as a coffee shop. They provide the public the opportunity to do a “culinary walk about” and taste food from different vendors in a single day. The entrepreneurs rent the largest space they can afford and incubate their business. Just like food trucks there is a low barrier to entry and an opportunity to perfect their food and business model before expanding.

Anaheim Packing House

Anaheim Packing House

Pikes Place Market in Seattle and The Ferry Building Marketplace in San Francisco prove the food hall concept could work in the United States.  Mario Batalli’s EATaly in Manhattan proved that a restaurant centric food hall could be commercially viable as a stand-alone concept.

In Orange County, The Packing District is the first large scale food hall and it has become an overnight success. Two more food hall concepts are opening this fall in Tustin and Mission Viejo, called Union Market.  The hipster and gentrified Downtown Santa Ana will be opening their own food walkabout called, “4th Street Market.”

Throughout the country, this style of gourmet food hall is quickly emerging as a hot trend. In Orange County, I predict that the market will hit a saturation point even before all the concepts are fully built.

My Final Thoughts

Although the food truck will continue to expand into the suburbs and into backwards parts of the country, the food truck movement is on a self-destruct trajectory. Street vendors will never go away, especially in major metropolitans; but, as it has always been, only the strongest will survive.

RIP Gourmet Food Trucks 2008-2014, it was a fun run.

About Tom Holmberg

Tom grew up in a cultural diverse neighborhood and a culturally diverse family, so he has learned to appreciate all types of food. "I am not a Chef, nor do I play one on T.V., but I have learned to appreciate food from years of eating and cooking." Tom also spent 10 years in the restaurant industry in various roles, from Prep Cook to server.


  1. I use to love going to food trucks around 2011 but I didn’t go as much. It’s too bad they aren’t as popular now.

    • Hi Kungphoo, NYC where you live used to be a great place for food trucks, although many of the best ones are going brick and mortar as well. Waffles de Liege just shut down their street operations

  2. I hope to get the chance to eat in a real food truck still one day. It seems such an amazing thing to be able to eat gourmet food in achievable prize and on the go. I wish the gourmet trucks are here to stay, the generic trucks are free to go, lol

  3. I still love a good food truck and if they were around more often I would eat them more often.

  4. This was such an interesting journey through the birth, growth and death of gourmet food trucks – I had no idea how this type of business evolved. Thanks for enlightening me!

    • No problem, Laurel, thanks for taking the time to read the article. I noticed that Alaska was starting to get a couple trucks, although they will be competing with the Mobile Home looking restaurants I saw while up there

  5. I’ve always loved the idea of the foodtrucks, but like you said, they failed to innovate.

  6. I had no idea that food trucks were no longer cool! I thought they were just taking off

  7. So delectable! That appears impressive.

  8. That is one of the things that never really hit small towns in Ohio. I always thought it would be great to be the owner of a food truck.

  9. Tom, I first met you at the big food truck event at the Angel Stadium. It was 100 degrees and you were wearing your pig costume!
    I enjoy reading your blogs.
    I agree, food trucks are dead, although we have a few rotating trucks on campus (Chapman University). They don’t do so good!

    • Hi Deanna! Thanks for reaching out and leaving a comment. That was when I was first starting out with the blog and I can never forget the heat of that day, especially since I was wearing the fully body pig costume LOL. Your food tour is still when of my best performing blog posts by the way. I chatted with some Chapman students recently and they said that they view the new trucks just as they would any other restaurant on campus and that the trucks are now more expensive then on campus dining options. The trucks lost their way.

  10. Definitely agree that the food halls are becoming a fast and furious trend. See that a lot up here with Napa’s Oxbow, The Ferry Building and San Jose’s San Pedro Square…

    And yes… the rise and fall of the food truck… R.I.P

  11. Great article Tom. I’m glad it’s getting tougher for food trucks. Being a food truck ourselves (dos chinos) we feel like there are a lot of crappie trucks that need to go away. I tried to regulate this in our industry but there was zero solidarity. Honestly, I tried build and mold this industry into a more than a fad, but power hungry and greedy people will never get it.

    • Thanks Hop! I could always count on you guys for some fantastic food truck meals. The crappy trucks and greedy lot managers really killed the excitement of the scene. I hear some really good rumors about the next chapter of Dos Chinos. Keep me posted.

  12. It was inevitable that there’s a decline for many different reasons. Organizers and food truck lot managers just invited any food truck that asked without trying their food and checking quality and I would look like an asshole for not trusting crappy and new trucks to go to my locations. Also Facebook had a huge impact that many truck owners don’t realize. Your following is not seeing any of your posts and that means advertising is no longer free and if you don’t pay for it then your business will hurt.

  13. Facebook definitely killed views, even for Tom’s Foodie Blog, only about 5-10% of my fans see my posts.

  14. Also if you want to see the food truck industry at its best still then go to Cypress Home Depot 5800 Lincoln Ave every Tuesday 5-9p where I invite over a dozen of the finest food trucks in OC and LA. Dos Chinos is only there every other week, but you will see the greats like Kogi, The Grilled Cheese Truck, Burger Monster, Dogzilla, Sexy Burger, Lobsta Truck, Cousins Maine Lobster, and more! Facebook: Street Food Tuesday, twittee/@streetfoodtue. Instagram/@doschinos for the truck line-up!

  15. No doubt you’re right, but I think they aren’t completely dead yet. The “OC Din-Din-A-Go-Go” at Irvine Lanes every Tuesday night (5-9) seems to be doing just fine. My wife and I ate there this past Tuesday after walking in the nearby San Joaquin Wildlife Sanctuary. As I recall, there were 9-10 trucks there. We went about 8 and there was still a good crowd. The trucks that I remember being there were: Dogzilla, Soho Taco, The Burnt Truck, Dos Chinos, Piaggio On Wheels, Me So Hungry, The Lobos Truck, and Cousins Lobster Truck. There was a Sushi truck I don’t recall the name, and another one. Maybe there’s been a needed culling out, but judging from the “Roaming Hunger” website that tracks trucks, OC still seems like good FT territory. http://roamighunger.com/oc/vendors/city

    • No the scene is not completely dead yet, although it is on zombie mode. The Cypress Home Depot lot and OC Din Din A go go appear to the the post apocalypse refugee centers for the remaining respectable trucks.

  16. We launched porko Rico BBQ 6 months ago to rave reviews from truck foodies and those not acquainted to food trucks alike. We also own the viking truck and yes the excitement from just a truck event is dwindling. We still make any great event that much better and will be around for years to come. Also Garlicscapes and Viking truck are staring a BBQ restaurant in placentia “Meat Up BBQ” coming in September.

  17. I’m trying to quote your site. Why disable right click, copy?

  18. Time for the REAL food trucks of the 80s to come back! They were here first but the hipster food trucks drove them off with all sorts of ridiculous regulations. I remember patronizing late-night Mexican Taco and early Vietnamese Banh Mi trucks – the REAL trucks that is and for under $5, I can get multiple items. The bullet-proof Taco truck located on Fair Oaks Ave (inside the Nishikawa engine company) by Old Town Pasadena can still be found and running strong as ever to this day. Now we need the real mom & pop Vietnamese trucks back on their original spots in Chinatown and we’re all good. Hipsters; they are good-for-nothings except for driving up the costs of living, the dying off their trends like my farts in the wind.

  19. So what is the difference between a Food Hall and a Food Court? I remember going to a Food Hall in Century City and wondering what is the difference between that a Food Court?

  20. There’s the success of Reading Terminal Market in Philadelphia, that has been in business since the late 1880s and one of the first places I would take a visitor from out of town. It isn’t a “food hall,” it is a food market, but it has some great small places to eat. It was sensitively renovated in the 1980s which did not turn it into a tourist trap like Quincy Market, but cleaned it up a bit but did not sanitize it too much.

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