MOBILE CATERING :

A lot of people prefer to eat on-the-go and so as the public attention towards fast foods and now to various types of kiosks found in malls, theatres, markets, etc. Well, the nonstop hunger of people is the thing that makes this type of business popular and bountiful and for that reason this chance to earn more by providing foods to people shouldn't be overlooked. But think of incorporating the idea of kiosks or food carts and moving fastfoods and restaurants...what would that be? Well that's the birth of mobile catering. It is a food business wherein you sell prepared food using a running vehicle. This has been released in the urban culture in many countries currently specifically in the United States. Models of Mobile Catering: There are however wide varieties of mobile catering businesses. Firstly are as stated, food carts. These are the types with motorless trailer that can either be carried by a bicycle, automobile or by hand situated at places such as parks and sidewalks. As they are more "portable" they carry on-board heating and refrigeration system to keep the food fresh and ready for eating. Foods that are usually offered are the easy-to-cook and eat foods and meals like: hotdogs, sausages, burritos, tacos, bagels, donuts, sandwiches, and even frozen goodies and coffee. Also, breakfast meals like bacon, egg and cheese are most usual food items. How Mobile Businesses Work: While a mobile catering business allows every vendor to sell to a larger audience plus carry food anytime and anywhere, they can reach a larger market that will yield larger return of investment as well. For example, United Kingdom and Canada produce ice cream vans more prominently in the areas. During the summer season, catering vans offering ice creams are definitely hit. Alternatively, some mobile food trucks are also developed for hot foods and therefore have barbeque grill equipment and deep fryer to cook and prepare foods. This will make it more versatile for vendors to alter from one menu to another and simultaneously keep foods always fresh and delicious for buyers. Also, a vendor can have the capacity to pick where to position the vans where there are lots of people in the area. For the expenditures, it will then just call for gas, tickets and permits that will cost a few hundred dollars. But with the continuous increase of mobile food business consumers, that's also the reason why taco trucks of west coast United States, fish and chips vans of United Kingdom have created record-breaking sales and franchises. And thus for chefs, concession trailers like this will provide a cozy mobile kitchen for them to create as much recipes and go to the places they love as well. They can take part in events and offer foods in fun fairs for several days that will lead to publicity to themselves and delicacies. eCatering Vans mobile catering strategies.

For decades, mobile food in New York meant food carts. Traditionally operated by immigrants, first Eastern European and Italian, then Greek and today generally Middle Eastern, the carts served basic fare: hot dogs, falafel, kebabs and knishes. Later, more ambitious proprietors added cheeseburgers or cheesesteaks, but the choices were hardly haute cuisine. Many credit failed Le Bernardin extern,Roy Choi, with taking food carts to the next level. In 2008, the Los Angeles chef debuted not a cart, but a truck, serving Korean style tacos. On a less flashy scale, chefs had already been innovating in New York for years, with Treats Truck and Hallo Berlin blazing the path. From Korean tacos and German street food, NY chefs took food truck possibilities in every logical, and some not so logical, directions. Within a few years, there were spots serving grass-fed beef burgers, cupcakes, Belgian frites and Big Gay ice cream. Even a truck serving schnitzel and things became a hit, making an appearance in aT-Mobile commercial. The New York food vendor awards, known affectionately as the Vendys, saw the variety of contenders skyrocket. With each day more trucks, exploring more food options, appeared around the city. Thanks to the lower overhead of running a truck as opposed to a restaurant, young New York chefs found trucks offered exciting opportunities and ways to innovate, without taking the massive risks that opening a restaurant entails. The relatively inexpensive, but by no means low quality food, was perfectly suited to recession-era America. These trucks also proved a gateway to more full service restaurants down the line, both by introducing foods such as Korean tacos to many menus, or by proprietors expanding their food truck model into a restaurant format once a customer base has been established. Even popular food bible, Zagat Survey, adapted to the trend. Over the past two years, an increasing number of diners say they frequent food trucks and follow them on Twitter and Facebook, said Tim Zagat, co-founder of the eponymous books. The overall popularity of food trucks has not only led to their inclusion in our guides, but also to our first food truck survey, which will be released later this year. A strength that sets the trucks apart from their smaller sibling, the cart, is that, well they are trucks. The extra space means chefs have many of the same tools as those operating in a kitchen. The largest food cart might boast two workers, but a truck can have a full kitchen staff. Unfortunately, this size differential has also proven a weakness. Food carts station themselves on sidewalks and have permits. A truck needs to park in the street. For years this hadnt proven a problem. But on

May 24, that all changed. It was then that New York State Supreme Court Justice Geoffrey D. Wright ruled that food trucks were violating a 1950s era city transportation department regulation stating that no vendor, hawker or huckster shall park a vehicle at a metered parking space to offer merchandise for sale from the vehicle. It was a Black Tuesday for the food truck world. By June, police were shooing some of the citys most popular vendors from their longtime spots. To date, officers have only been issuing warnings, but that hasnt changed the fact that without a place to park, its impossible to operate a food truck. According to The New York Times, many vendors believe the new ruling and the ensuing crackdowns are a result of complaints by brick-and-mortar businesses. Some trucks have found an alternative in food-truck lots, such as the one in Midland Beach, Staten Island. But having all the vendors in the same parking lot is more akin to the famed Brooklyn Flea; its not truly street food. It may work in a city like Los Angeles, where everyone has a car and walking is nearly a crime, but New York is a city of pedestrians. Food trucks are places where folks from all socioeconomic levels mingle, waiting in the same long line for the same delicious food. As David Weber, president of the New York City Food Truck Association and Rickshaw Dumpling truck owner, recently told the Times, Food trucks activate public space. As trucks become over regulated, or in some cases, driven out of business by bureaucracy, not only will this new, creative side to New Yorks food culture fade, but so will these public spheres. Perhaps it is not hopeless though. Zagat believes, As in the case of New Yorks famous street vendors, I believe that the food trucks will achieve a Modus Vivendi with the NYPD.

Mobile carts
Company Name: Street Address: City: Province/State: Country/Region: Zip: Telephone: Mobile Phone: Fax: Website: CAPITAL ENTERPRISE 36 MNNIT Industrial Estate, Teliarganj Allahabad Uttar Pradesh India 211004 91-532-2545362 918127766969 91 http://www.gocapital.in

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Nandram Corporation satellite ahmedabad Gujarat India 380051 0091-79-65134455

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0091-9979 445566 91

Company Name: Street Address: City: Province/State: Country/Region: Zip: Telephone: Mobile Phone: Fax: Website:

BHOGAL CYCLES 1104, GT Road, Dhandari Kalan Ludhiana Punjab India 141010 91-161-2510070 919914110017 91-161-5031303 http://www.bhogalcycles.com http://www.fabvend.com

Mr. Pawan Agarwal / Manish Agarwal (CEO) No. 408, Rajani Bhawan, No. 569, M. G. Road Indore, Madhya Pradesh - 452 001, India Telephone: +(91)-(731)-2460392 Company Name: Master Chef S Food Ventures Private Limited

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