Food trucks may be ubiquitous in the city, but most are not making enough dough to survive on street food alone. Some, like the popular Mexicue, have recently abandoned the daily grind, shifting gears to focus on more lucrative catering gigs, brick-and-mortar eateries or even wholesale products sold in grocery stores.
The hip industry, which hit New York City about seven years ago with its flashy trucks and foodie crowds, is going through a midlife crisis. Many of its founding members are graduating to grown-up endeavors that offer more financial stability. Others supplement their incomes with part-time jobs in real estate or personal coaching, for example. Even David Weber, president of the three-year-old New York City Food Truck Association, no longer has a stake in the business.
"It was too hard on me," said the new father and former partner in Rickshaw Dumpling Bar. "The trucks break down easily, and then it's incredibly stressful because you and your employees are not making money."Read the Full Article