Increased price of gas reducing U.S. food-truck profits as operators forced to find ways to work around rising overhead costs, including raising prices, using less expensive ingredients, cutting days of operation

Nevin Barich

LOS ANGELES , March 28, 2012 (Industry Intelligence) – U.S. food-truck operators have seen their profits fall as the cost of gas rises and are having to find ways to work around increasing overhead costs, Tampa Bay Online reported March 26.

The Lofkins, who operate the Maggie on the Move food truck in Florida, have raised the price of drinks by 50 cents and have expanded their menu with less-expensive, smaller items that use cheaper ingredients such as eggs and pork.

Enrico Mastrangelo, operator of the Mr. Empanada food trailer, said he reduced his workweek from six days to three or four days. He has also become more selective about the types of events at which he will work.

Mastrangelo estimates that, depending on the event’s duration and location, he spends approximately $75 per day on gas. If he operated six days a week, his operating costs would be similar to those at a traditional brick-and-mortar restaurant.

Kevin Dunn, the chef and owner of the Americanweiner truck in Florida, has begun buying less expensive grocery items such as sauerkraut and shopping at ethnic markets.

The primary source of this article is Tampa Bay Online, Tampa, Florida, on March 26, 2012.

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