Mobile Food Services NAICS 722330

Jan 14, 2026 - Rising Hourly Pay

• Rising minimum wages in 19 states starting this month will provide a pay hike to an estimated 8.3 million workers, The Wall Street Journal reports. The increases will significantly raise labor costs for restaurants, including food trucks where wages make up a large share of operating expenses. Washington’s new $17.13 rate and local increases such as Los Angeles’ upcoming $30 wage for hotel and airport workers illustrate how quickly labor floors are rising in major dining markets. These increases will pressure eateries to adjust menus, raise prices, reduce hours, or adopt more automation to offset higher payroll costs. Economists note that restaurants often have limited ability to absorb wage hikes, which can slow hiring. With more states moving toward $15-plus minimums and consumers still sensitive to price increases, restaurants face a challenging balancing act between maintaining margins and retaining staff in a tightening labor environment.
• As rising licensing and event fees become a major financial burden, Illinois food truck operators are rallying behind HB 1052 (aka the Food Truck Freedom Act), WTVO reported in January. Under current rules, trucks must obtain separate permits for every city and county they operate in (often paying both) at $100 to $350 per jurisdiction. For many owners, this adds up to thousands annually; some report spending around $5,000 a year just on permits, before event fees. The proposed bill would replace this patchwork system with a single statewide license and annual inspection, lowering operating costs and making it easier for trucks to participate in larger events and expand their service areas. Wisconsin, Florida, and Texas already use statewide systems, prompting some operators to shift business across state lines to save money. If passed, the bill could improve profitability, reduce administrative barriers, and support growth across the food truck industry.

• The three dominant themes forecast to shape US menus in 2026 are comfort, global flavors, and value, according to the National Restaurant Association’s 2026 What’s Hot Culinary Forecast published in November. Based on surveys of hundreds of culinary professionals polled in October, the report shows consumers gravitating toward nostalgic, familiar foods, like smashed burgers, and global influences such as Caribbean curry bowls. Diners are also seeking flavor escapism and blending comfort with adventurous tastes. Not surprisingly, affordability and wellness remain central, driving interest in value menu options, protein‑packed meals, and low‑alcohol beverages. These trends reflect a broader desire for satisfying, approachable dishes that still feel fresh and globally inspired. For operators, the forecast signals strong demand for menu items that balance comfort, creativity, and cost‑consciousness heading into 2026. Allergen-friendly menus, ingredient transparency, and compostable/reusable packaging are other trends for 2026, per NRA.
• Food service operators increasingly are turning to social media channels to evaluate and purchase technology, according to Belle Communication’s 2026 Evolving State of Foodservice report. The report, which gathered input from a panel of industry experts, Food Network chefs, and award-winning operators, found that rather than relying solely on distributor recommendations or sales reps, busy restaurant operators are increasingly researching tools via Instagram posts, chef endorsements, peer reviews, and online content first. Moreover, food service buyers now consult 8-9 sources before engaging a vendor, nearly twice what they did just a few years ago. Decision-making is becoming more fragmented, faster, and self-led, so independent operators and chains alike must be proactive in sourcing tech, vetting solutions via digital channels, and prioritizing brands that demonstrate peer-based validation and ease-of-integration. Like other consumers, restaurant operators are researching products online before consulting vendors and relying on fellow chefs and peers for product advice.