EPISODE · Aug 27, 2020 · 43 MIN
Why food trucks could have a resurgence post-pandemic
from QSR Uncut · host QSR magazine
When cousins Jim Tselikis and Sabin Lomac launched their food truck Cousins Maine Lobster in Los Angeles in 2012, food trucks were red-hot. But while many trucks fizzled out after a few years and the broader trend settled into a sort of community-by-community niche, Cousins has expanded through franchising and established itself as an international seafood sensation with both truck and brick-and-mortar locations. Tselikis joins the podcast to talk about how a food-truck business has some inherent advantages during the COVID-19 crisis, why the food-truck experience is more important than ever, and why a $17 lobster roll still has a place in the value conversation even during a recession. Subscribe to QSR at QSRmagazine.com/subscribeQSR Magazine informationFacebook | Twitter | Instagram | LinkedInQSRmagazine.com Have feedback or interview suggestions? Email us at [email protected].
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When cousins Jim Tselikis and Sabin Lomac launched their food truck Cousins Maine Lobster in Los Angeles in 2012, food trucks were red-hot. But while many trucks fizzled out after a few years and the broader trend settled into a sort of community-by-community niche, Cousins has expanded through franchising and established itself as an international seafood sensation with both truck and brick-and-mortar locations. Tselikis joins the podcast to talk about how a food-truck business has som...
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Why food trucks could have a resurgence post-pandemic
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