With the rise of the gourmet food truck comes the rise of industries that cater to them. Today the Times profiles Shanghai Stainless Product & Design Company and its owner Ernie Wong, who is responsible for the design and function of a great deal of New York's uber popular haute food trucks. Just since 2008, they've built 30 trucks, including those of Rickshaw Dumpling, the Red Hook Lobster Pound, Korilla BBQ, Van Leeuwen, La Gamin, and Wafels & Dinges. They make 60 food carts a year.
Building a truck takes about three months and can cost anywhere from $30,000 for a bare bones situation to $100,000 for a truck with a specialized paint job and various bells and whistles. There is a bonus though. Well, for one, it's still a fraction of the cost of a real restaurant. But Wong also guarantees his trucks pass health inspections.
· Fashioning Artistry on Wheels [NYT]
· All Coverage of NYC Food Trucks [~ENY~]