The food-truck phenomenon is taking over, from Food Network programs to weekly gatherings of food trucks of all kinds here in Phoenix.
But the trucks, which dish up everything from exotic fare to American staples, are expensive, and whether or not the investment ultimately pays off from a business standpoint depends on the restaurateur.
For aspiring restaurateurs, food trucks can serve as a marketing tool, a revenue generator, or both. Some, like Laryn Blok, are able to turn successful food trucks into permanent locations.