Today’s Maine Sunday Telegram tells the story of 5 food trucks that are making the transition to becoming restaurants.
For a food truck owner, launching an actual restaurant is often a dream come true. But it’s also leveling up by an order of magnitude, requiring more money, time, staff and dedication.
Talk to the budding restaurateurs about their conversion projects and you find that while the path to a fixed location contains seemingly endless hurdles and serious financial investments, they feel the potential rewards are worth the stress.
Featured in the article are: George’s North Shore, Yolked Farm to Table, Rebel Cheesteaks, Curbside Comforts, and Quanto Basta.
The food truck-to-restaurant path is well established in Portland. 20+ food trucks have made the transition since 2012 when the city passed the food truck ordinance.