Lexington KY has been buzzing about the possible arrival food trucks. It has a lot of people asking, “Why doesn’t Lexington, Kentucky have food trucks?”
There is a big demand, but the city has it’s concerns. With an influx of trucks comes a big question about traffic and other street issues. Despite these concerns cities from coast-to-coast have welcomed food trucks and the pros appear to out-weigh any cons.
The food truck concept is not brand new by any stretch, starting out as chuckwagons; serving food to the hungry streets as far back as the late 1800′s, but it certainly has evolved over the past couple years. Food trucks are all about being dish specialists, focusing on two or three items and preparing them at very high levels.
The farm-to-table movement has brought a deeper appreciation for food. People are beginning to care about where their steak came from or where their vegetables were grown, and they have begun to care about buying local to support their economy. In Central Kentucky, one leader of this movement is Sunny Side Up Radio – a local radio program hosted by Sylvia Lovely and Executive Chef of Azur Restaurant, Jeremy Ashby. Their program discusses local food news, tips and recipes.
Food trucks across the nation have embraced this movement providing their customers with fresh local ingredients that not only help support their economy but tastes delicious as well.
Food truck fans used to have trouble finding their beloved truck. If I’m having a hankering for a particular food truck, it would be difficult to find unless they showed up on my doorstep. Enter the social media age.
One of the early and well-known adopters of food truck social media was Kogi BBQ in Southern California. Kogi specializes in Korean Style Tacos, featuring bulgogi (Korean marinated barbecued beef, chicken or pork) wrapped in a taco.
Kogi utilized social media to alert its fans on their whereabouts. Word soon spread about the food Kogi was putting out, and when they put their tweets out with their location, people began flocking to their truck.
Without someone experienced, websites can be expensive and difficult to setup and can make a terrible first impression. However, social media is free, easy and (used correctly) very effective.
Soon food trucks across the U.S. have turned to social media to spread their good word, by utilizing Facebook, Twitter, Foodspotting and other social networks like Yelp! and Urbanspoon. The trucks can communicate directly with their customers while the fans can share photos of their meals and post their reviews. It’s become a thriving community between business and consumer.
Although the Lexington Food Truck debate is still in progress, there are a number of mobile vendors, often found outside of local breweries like West Sixth Brewing and Country Boy Brewing. You can check out their Facebook and Twitter posts to see what food vendor will be serving food.
So Lexington, let’s step up and make our voice heard. You can follow along with the progress athttp://www.bluegrassfoodtrucks.org/.