At this point you could say there’s no secret that San Angelo has at least its own version of a food truck industry in recent years.
Much of the ones still around are what City Health Inspector Kevin Little refers to as the small percentage of survivors.
“For some cities food trailers are popular and a downtown area can keep them thriving,” explains Little. “For a place like San Angelo, it’s a very competitive market and only the strong survive really.”
Little says keeping a food truck running requires a number of steps and a permit from the city.
The truck must have the ability for employees to properly store food at approved temperatures and to wash hands and dishes.
Wearing gloves is also a must.
“The biggest problem I see is if a food trailer is too small to do all the processes necessary in a proper manner,” says Little.
But once an army of food trucks are up to code and running throughout the town–the Chamber of Commerce says the appearance of food trucks can transform a small city into an image similar to Austin or San Antonio.
(Michael Looney/VP of Economic Development, San Angelo chamber of Commerce): “You can take an area of town which you can essentially call a food desert where there are no restaurants or very few of them,” says VP of Economic Development Michael Looney. “Then establish one or two food trailers and suddenly you have another reason for people to go to that area.”
And for those who have run a food truck for any number of years–like Cindy Gonzalez’s Burrito Lady truck in Eden–there is a measure of success possible with running a food trailer.
Even if maybe at first the husband doesn’t agree with the idea.
“Now he says he can’t believe what we have accomplished and if it wasn’t for my determination that we wouldn’t have gotten to this point. He loves doing this. He absolutely loves doing this,” Gonzalez says.
A bit of success, from a random experiment that all began because of a random conversation.
For part one of our series on the food truck industry, click here!
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