CATERING TO DIVERSITY (CONTINUED)
The El Koreano food truck (operated by ACT 3 Catering) features a menu inspired by both Mexican and Korean cuisine for an ultimate culinary fusion. Clients can enjoy everything from pork bulgogi tortas to fried rice quesadillas as well as homemade sauces to enhance the experience. Shown: Furikake Fries. All photos courtesy El Koreano
“Usually when people are looking for a food truck they want to specialize,” says Nelson. “Anything that’s popular can work for a food truck.” From Korean BBQ tacos to loaded barbecue mac and cheese, food trucks have pushed the boundaries of culinary innovation. This global appreciation for street food presents a golden opportunity for caterers looking to add flair and flexibility to their business models. “The truck is the trend; what the truck serves is not necessarily trendy,” says Steve DeAngelo (DeAngelo’s Catering & Events). Menu development for food trucks often looks similar to traditional catering, with the caveat that there are some tighter constraints, such as storage space, cook time, and equipment limitations, which all play a big role. Food trucks can also work in tandem with traditional catering menus, because many of the same ingredients and proteins can be used in multiple ways across both businesses. Be wary of replicating your catering menus on a food truck, though. “You can't take Model A and replicate it in Model B when you’re doing eight different things, with four or five steps each,” says DeAngelo. “You have to put your menu on a diet.”
Although the pandemic cannot be credited with much of anything positive, it was in many cases the catalyst for the food truck boom. By mid-2020, as indoor dining remained restricted and traditional catering struggled to adapt, food trucks found themselves in an unexpected spotlight. Their open- air setup and built-in mobility made them a natural fit for the new normal, offering a safer, more flexible dining option that aligned perfectly with public health guidelines. Neighborhoods welcomed trucks as a much- needed culinary escape, while micro-weddings, outdoor gatherings, and socially distanced events turned to mobile kitchens to provide gourmet experiences without the risk of enclosed spaces. “It became more acceptable to have a casual menu that was still modern and cool,” says Nelson. Food in the fast lane With a food truck, caterers can experiment with niche or themed menus tailored to specific events. Food trucks give chefs the freedom to get quirky.
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SUMMER 2025 ■ CATERSOURCE
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