From Food Truck To Restaurant

Something I’d originally intended to mention in my column on the war on food trucks was the possibility that once a truck had made an impression with its food, it might be in a position to get the necessary financing to start a brick-and-mortar restaurant with a built-in brand advantage. Apparently that’s happening right here in DC where the folks behind the Purveyors of Rolling Cuisine (i.e., PORC) truck are looking to lease a permanent location even though doing so would ruin their pun.

The point is that trucks can be a relatively cheap way for businesses to run a kind of proof of concept that may later lead to something that involves more capital and employs more people. Making it cheaper and easier to bring some kind of product to market in some ways makes it more likely that expensive investments will be undertaken in the longer run.