The February issue of the Oklahoman Lifestyle Magazine was devoted to “Food on the Move” by writer Dave Cathey and others. We all remember when it seemed like every corner had a food truck – from 2008-2015. Yet recently you may have noticed that there are many fewer trucks around.

1) What happened?

a. The article notes that most food trucks now have a permanent location, and the actual food trucks are “incubators” of the restaurant concept.

b. Owners/Operators - practical difficulties of running the truck

c. Customers – “we noticed there were a finite number of people who would come to an event (grouping of food trucks)”

2) New option for restaurant concepts – food halls. Three examples: OKC “The Collective”; Edmond “The Railyard”; Tulsa “Mother Road Market” -these food halls help to overcome many of the difficulties.