Mobile Food Services NAICS 722330

Aug 14, 2025 - Vegan Food Trucks

• Food trucks and veganism are both popular among younger consumers, leading to a rise in the number of vegan food trucks and vegan food truck festivals, Healthy Eats Today reports. While only about 4% of the US population follows a vegan diet, the share is approximately 7% among those aged 18 to 19. Market research shows that plant-based food services are projected to grow by 20% in 2025, making vegan food trucks an attractive niche, according to Healthy Eats. To stand out, operators focus on crafting a standout plant-based food truck menu, prioritizing sustainable sourcing, and cultivating an engaging brand story on social media. Key vegan food truck festivals include the Vegan Street Fair in Portland and Plant Based Palooza in Austin, Texas. A 2025 ranking of the best vegan food trucks includes Green Goddess in Los Angeles, Curry Up Now (San Francisco), and Toke (Portland, OR).
• Since its founding in 2012, Cousins Maine Lobster’s food truck business has surpassed $1 billion in sales by serving up pricey Maine lobster and pursuing an aggressive franchising strategy that’s grown the business from a single food truck in Los Angeles to more than 85 locations in 30-plus states, Retail & Restaurant Facility Business reports. Franchisees are driving systemwide growth with 30 new trucks projected in 2026 and the possibility of expansion in international markets, including Dubai. In 2024, the average truck has sales of approximately $1.3 million per unit, according to the company. The business is one of the biggest purchases of Maine lobster in the world. An appearance on Shark Tank, which won its two founders a $55,000 investment from Barbara Corcoran, helped to jumpstart the business.

• While food trucks typically use propane tanks to fuel their cooking equipment, they may also rely on portable generators to provide temporary power for lighting, refrigeration, point-of-sale systems, Wi-Fi, and more, according to Catersource. To reduce noise, food trucks may use generator sheds alongside their trucks – an unsafe and dangerous practice, according to the Portable Generator Manufacturers’ Association (PGMA), which does not recommend their use. The Consumer Product Safety Commission advises never to use generator sheds because they can concentrate deadly carbon monoxide (CO) gas. Symptoms of CO poisoning include headache, dizziness, nausea, fatigue, and disorientation. The PGMA also encourages the purchase and use of portable generators that meet ANSI/PGMA G300-2018 or later safety standard requirements, which include built-in CO shut-off systems to protect against dangerous carbon monoxide levels. Food trucks should also have a secondary CO detector inside for added protection.
• Restaurant industry job growth ground to a halt in June and July, as a rise in people quitting offset hiring activity, the National Restaurant Association reported in August. According to preliminary data from the Bureau of Labor Statistics, employment levels at eating and drinking places were essentially flat in June (+400 jobs) and July (-300). That followed a 3-month period in which the industry added nearly 68,000 jobs. The number of workers quitting their jobs (aka separations) in recent months has risen. There were 823,000 total separations in the restaurants and accommodations sector in June, the second consecutive month with readings above 800,000, according to the BLS. Employment by catering and mobile food services grew 6.4% in May compared to a year ago, while the average industry wage rose 2.2% over the same period to $23.27 per hour, BLS data show.