While tension grows between food trucks and brick-and-mortar restaurants, some local trucks are parlaying their success into opening brick-and-mortar locations.
An actual restaurant – or even a casual cafe – is a way to keep finances in order and ensure long-term profitability, said Ryan Scott, who owns the 3-Sum Eats food truck and is planning to open a cafe in San Francisco’s West Portal neighborhood.
“I don’t want to solely survive on the truck, especially now with the weather,” he said. “I can’t have my bottom line affected if it rains. Brick-and-mortar is dependable.”