A funny thing happened when food trucks took to the streets of America.
Restaurants survived.
Sure, a few cities around the country may be starting to see a backlash by brick-and-mortar restaurants against the myriad mobile kitchens that have proliferated in a brutal economy. Every dining dollar counts these days, and a party of six eating dumplings or duck confit from a come-and-go curbside truck cuts into the income a "real" restaurateur needs to pay for everything from linens to dishwashers to rent itself.
But many savvy entrepreneurs see the trend as a win-win situation. Wolfgang Wannabes can get a relatively low-budget start on the street and build a following, while established restaurateurs can collaborate to make extra income, whether by renting kitchen space at off-hours or actually doing the cooking for the fly-by-day vendors.
And if imitation is the most trustworthy form of flattery, this is an even busier two-way street. More and more restaurateurs are starting to take their food on the road, validating the whole concept, while curbside cooks are increasingly opening restaurants without giving up on their first ventures.
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