“While catering can be incredibly creative, there’s nothing quite like a food truck rolling up at the end of the night with hot, late-night snacks. It adds a cool factor that elevates the event.” —Sean Pals
Street smarts Food trucks bring with them not only inventive menus, but also a refreshing twist on traditional catering models. For caterers , these mobile kitchens offer far more than novelty—they’re a smart, strategic way to modernize, streamline, diversify, and elevate the client experience. One of the biggest advantages food trucks offer is flexibility. Outdoor venues that once posed logistical nightmares due to the lack of kitchen access are now fair game. The truck is the kitchen, fully equipped and ready to serve. This mobility allows caterers to say “yes” to a wider range of events and spaces—farm fields, beaches, wooded areas, etc.—that once required major workarounds to deliver a full-service meal. “The truck opened doors we didn’t expect,” says Pals. “It provided a lot of opportunities that we wouldn’t have gotten otherwise.” At the same time, they offer a chance to break from traditional banquet-style formats and bring a sense of fun and interaction to the dining experience. Guests aren’t just being served—they’re engaging with the chef, choosing their own adventure from a chalkboard menu, and snapping photos of the vibrant truck design and creative plating. “In traditional catering, everyone is eating the same thing across the board,” says Kathy Craig (Castle Event Catering, which operates 13 Bones Urban BBQ Mobile Kitchen, “but with food trucks, guests get a choice.” Speed is another win. Food trucks are built for efficiency and high-volume service. With the right prep and flow, they can feed hundreds of guests with minimal wait time, which makes them perfect for events like festivals or casual weddings where pacing and guest satisfaction are key; and “since you’re rolling in and rolling out, it’s not eating up your entire Saturday like traditional catering,” says Nelson. On the road to success Incorporating a truck doesn’t mean abandoning white- glove standards. Many caterers are finding balance by using trucks as just one piece of a larger catering puzzle. Some use them as a main course station, paired with passed hors d’oeuvres and plated desserts to strike a balance between casual and elegant. Or maybe your corporate clients are looking to cater lunch during an employee appreciation event; some caterers might even build themed events entirely around the truck—think “Global Street Eats” with multiple trucks representing
For over 30 years, the Nelly Belly Woodfired Fire Pizza Food Truck has been delivering catering experiences with a professional team that’s second to none. They serve fresh, made- to-order wood-fired pizzas and piadinas with their signature crispy crusts, high-quality ingredients, and fast, friendly service. Photo and video courtesy Nelly Belly Woodfired Pizza
CATERSOURCE ■ SUMMER 2025
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