In 2016, Panino opened as a specialty sandwich shop and finely curated deli counter in Over-the-Rhine. “My co-chef and business partner, Joe Helm, did the taste of Cincinnati twice, with a menu that was 100% sourced from Cincinnati farms and artisans - a feat which we are very proud of.”
“The goal was for the truck to be a promotional ‘vehicle’ for the concept, in hopes to have an opportunity to open a restaurant,” he says. “We had an emphasis on doing large events so that we could serve our food to as many people as possible,” co-owner Nino Lorento says. They opened in 2014 and were featured in Soapbox’s 30 must-try food trucks () that year, but retired the truck within a few years. “We’re extremely blessed and excited about all we've accomplished in a short amount of time.”įor Over-the-Rhine’s Panino, the food truck was a great beginning, but not the end of the story. “We went from serving under a tent in a parking lot to having a food truck, and now brick and mortar, all in under three years, Bailey says. The long-term plan is to open a full-service restaurant. This year, Sweets & Meats BBQ was voted Mobile-Cuisine’s 2018 Food Truck of the Year. They decided to keep the truck open as well, and the decision has paid off. Washington where they now have normal operating hours five days a week. Last year, Bailey and Gaffney opened a take-out window in Mt. Sweets & Meats offers a variety of side dishes. “However, without the capital or any outside investment, we started with what we had and continue to reinvest our profits.” “We’ve always wanted to open a restaurant,” Bailey says.
Even though the business continued to do well, a food truck was never the end game. Two years later, they were still catering but moved their mobile operation into a food truck. When Kristen Bailey and Anton Gaffney opened Sweets & Meats BBQ in 2014, it was just a food tent for events and catering on the side. And, as with any business concept, food truck owners adapt and evolve to keep up with the demands of their customers and the industry. Like every restaurant, every food truck has a different story. Each truck features its own menu, it’s own chef, and its own distinct food culture (on wheels). They can be spotted at lunchtime, outdoor music festivals, and street festivals across the region.Ī walk through one of these events can yield everything from ethnic cuisine to dessert and everything in between: soup, crepes, French fries, empanadas, or gelato. But food trucks are now a staple of any outdoor event’s vendor line-up. In Cincinnati, it took about five years for an influx of trucks to appear downtown. For entrepreneurs interested in launching a new restaurant concept, a food truck is sometimes a more affordable way to test out an idea or introduce their menu to the public.
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Now, according to the Washington Post, food trucks make up a $2.7 billion industry full of serious chefs and restaurateurs.
About ten years ago, the first mobile food trucks rolled into American cities.
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