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Chef's Notes

Line up for Food Trucks & Halls

September 2020 | Natalie, Marketing Manager

Creativity-fueled favorites with a foot in the familiar and eyes on the flavors ahead.

What’s it about food trucks & halls…

NOTABLE SHARE OF STOMACH

Food trucks rakes in more than $2 billion in annual revenue. And from 2010 to 2017, there was a roughly 700% increase in food halls in the United States. -Food Truck Nation, New York Times

EXPLORATION

Consumers in the street food snack culture discuss a range of cuisines and foods originally from: China, Japan, Korea, Thailand, Vietnam, Malaysia and India. Many look for authentic, “real,”  or “actual” versions of this cuisine. -MotivBase, Street Food Snack Consumer Focus Group Research, 2019

CULINARY CREATIVITY

Less expensive overhead costs [for food trucks and halls] make it an easier option for many chefs wanting to test their recipes and dishes on the public. -Ebco

KEY THEMES & TASTES:

Takeaways

• Used in moderation, comforting, indulgent flavors and formats for small bites or snacks are sure to please.
• As consumers continue to experiment and learn about ingredients from around the globe, don’t shy away from incorporating authentic global profiles into innovation.
• Consider adding either indulgent, premium or bold twist to the familiar to create more exciting experiences.

To get started on your innovation inspired by the food trucks and halls, contact your McCormick account manager or contact us today.