Street Food and Food Trucks: Old and New Trends in Urban Gastronomy

Kowalczyk, Andrzej; Kubal-Czerwińska, Magdalena

doi:10.1007/978-3-030-34492-4_17

Cited by 5 publications

(2 citation statements)

References 8 publications

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“…Завдяки функціонуванню фудтраків у Польщі розвиток street food сприяв збільшенню кількості публічних заходів, таких як концерти просто неба, історичні реконструкції, спортивні та рекреаційні заходи (Kowalczyk & Kubal-Czerwińska, 2020). Автори (Sgroi et al, 2022;Fahlevi et al, 2019) зазначають, що вулична їжа є джерелом розбудови спільноти й рушійною силою соціальної взаємодії, яка додає цінності міським просторам.…”

Section: актуальність проблемиunclassified

Reasoning of the Business Idea for the Development and Implementation of the Project “Street Food”

Kolesnikova,

Reznikov,

Kruglova

et al. 2023

Restor. gotelʹnij konsalt., Ìnnov.

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Topicality. Street food is one of popular segments of modern restaurant industry establishments, which has become widespread in big cities and towns, especially in the places where the business environment is highly developed. Street food is the most affordable source of nutrients for people to eat outside. It is an optimal decision, especially popular among young people, especially students and pupils. It is network street food that offers them guaranteed quality nutrition. The development of methodology and implementation of the “Technology as Business” model on the example of the introduction of grilled sandwich (panini) technology for food trucks will allow the business idea of the project “Street Food” to be realized. The aim of the article is to ground the business idea of developing and selling street food products for mobile food outlets using the example of grilled sandwiches (panini). Research methods of the technological component are analytical and standard. To substantiate the feasibility of commercializing innovative technology in the early stages, the methods of critical analysis and generalization of information from scientific publications on the assessment of the commercialization of intellectual property, the effectiveness of business projects were used. Results. The expediency of developing and implementing sandwich products on the example of grilled sandwich (panini) technology for the street food format was proved. The development of the recipe composition and technological process of production allowed to develop an assortment of grilled sandwiches (panini), identify competitive advantages and evaluate the development by aggregate indicators in accordance with the model “Technology as Business”. The rationality of commercializing the innovative technology at the early stages of its implementation is substantiated, taking into account the indicators of economic efficiency of production, use of investments, and adaptation of technology in conditions of a particular production. Conclusions and discussion. The article presented the business idea grounding of the project “Street Food” development and implementation on the example of the introduction of grilled sandwich (panini) technology for mobile food outlets (food trucks). The expediency of commercializing innovative technology in the early stages of its implementation in terms of economic efficiency was established.

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Section: актуальність проблемиunclassified

Reasoning of the Business Idea for the Development and Implementation of the Project “Street Food”

Kolesnikova,

Reznikov,

Kruglova

et al. 2023

Restor. gotelʹnij konsalt., Ìnnov.

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“…The food truck business is another form of food business gaining tremendous momentum in Asian countries, especially Malaysia. In contrast to the concept of street food, where vendors typically sell ready-to-eat food at a temporary location, food trucks are becoming increasingly popular and widespread in many urban areas because vendors can easily move from one location to another with their mobile food carts (Kowalczyk and Kubal-Czerwińska, 2020; Shafieizadeh et al ., 2021). Food trucks are defined as “large-wheeled vehicles from which food is cooked and sold, and which move from location to location, sometimes on a daily basis” (McNeil and Young, 2019, p. 326).…”

Section: Introductionmentioning

confidence: 99%

The rise of the food truck phenomenon: an integrated model of consumers' intentions to visit food trucks

Koay

Cheah

Ganesan

2023

BFJ

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PurposeIn recent times, the market for food trucks has been growing due to customers seeking convenient food options. However, not many studies have been carried out to understand why consumers choose to visit food trucks. Hence, the purpose of this study is to understand consumers' intentions to visit food trucks through the theoretical lenses of the theory of planned behaviour (TPB) and the theory of consumption values (TCV).Design/methodology/approachA purposive sampling method was utilised to gather data from 203 food truck customers through a cross-sectional online survey. Data were evaluated using partial least squares structural equation modelling (PLS-SEM).FindingsThe findings indicate that attitudes, subjective norms and perceived behavioural control have a significant positive impact on consumers' intentions to visit food trucks. Furthermore, taste value, health value, emotional value and epistemic value have a significant positive effect on attitudes. However, neither price value nor interaction value has a significant impact on attitudes.Originality/valueThis study represents a pioneering effort in combining the theoretical perspectives of the TPB and the TCV to investigate consumers' intentions to visit food trucks. The resulting integrated model provides a more comprehensive understanding of the factors that influence consumers' decisions to visit food trucks. The findings are expected to furnish food truck vendors with valuable insights on crafting efficient marketing and operational tactics to retain their existing customer base and entice new consumers.

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