Pandemic takes a bite out of demand for food trucks

Food trucks largely cater to public events such as music festivals, weddings, and even PTA meetings. But in March, when all public activities were canceled to slow the spread of the virus, the operators of these vessels had nowhere to sell their chow.

“We definitely saw a hit as we went into March and April,” Resnick said.

Before the pandemic infected the nation, the food truck industry was experiencing a dramatic expansion over the past two decades. The number of food truck establishments in 2018 was 5,970, nearly double the 3,281 in 2013, according to the Census Bureau.

The annual revenue was projected to hit $1 billion this year, according to Statista research. That is quite a leap for an industry that was considered to be nonexistent in 2008, according to Food Truck Nation.

Since the pandemic hit, revenues for truck owners have fallen.

Patrick Rathbone, owner of the Big Cheese food truck, told the Washington Examiner that he been scraping by since the virus hit the country.

“I am surviving but not thriving,” he said, adding that his revenue has dropped between 75% and 80% this year.

Rathbone, who began his business in 2010, is not alone in losing revenue because of the coronavirus.

The Washington-based DMV Food Truck Association found that 85% of its vendors reported a decrease in revenues since March. It also found that 90% of its members no longer serve the D.C. business areas since most are working from home and have moved to serving residential communities in Virginia and Maryland.

Rathbone has also hightailed to the suburbs. He now serves his entrees, like the Big Cheesy, which is Cajun cheddar and roasted okra on sourdough, at apartment houses and swimming pools.

“It’s not where the big money was for the last few years,” he said.

One of the big moneymakers used to be catering weddings, four of which he had scheduled last spring but were canceled because of the pandemic.

His biggest moneymaker was serving his food at music festivals. The hours were long, but he could earn in a weekend what he would normally take in working a full week. That opportunity has also dried up, leaving him with “playing small ball,” he said.

“What was supplemental [income] last year is pretty much it at this point,” he said.

Heladio Hernandez, who operates two food trucks in the Durham, North Carolina, area, Qspresso and Holy Mole, told the Washington Examiner that his income has dropped at least 60% since the pandemic hit the nation. He, too, used to cater large public events, but the lack of such occasions has forced him to work smaller venues, such as selling food at outdoor brewers.

“It’s been really hard for us,” he said.

Hernandez has three employees who depend on his trucks to support their families.

“That’s why I keep working. They want to work and have families. They need to support their families. That’s why they work with me,” he said.

The timing of the pandemic has been especially bad since food trucks are essentially available during the warmer months of the year. The industry usually hibernates during January and February but then emerges in March to sell their food to customers until the fall.

In a normal year, Rathbone would have hired help. This year, that was not necessary.

He owns two food trucks but this year has only used one of them.

“I’m a solo operation. I do all the prep. I do everything myself,” he said.

Despite the grim circumstances that the food truck industry is currently facing, Resnick believes that this sector will be well-positioned in the future because people will likely feel inconvenienced about eating inside a restaurant even after the pandemic has passed.

“A food truck is a kitchen completely outdoors. … It’s the ultimate convenience machine for grab and go. You can place the order online, pick it up, and you’re out,” he said. “From a convenience standpoint, it is the perfect piece of equipment.”