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Many restaurants got innovative after pandemic challenges and switched to running food trucks

The food service industry was one of the hardest hit sectors after the pandemic, but the ways they’ve evolved to adapt with the times can be viewed as quite impressive.

Many restaurants have turned mobile or bolstered their take out experience.

Many restaurants-turned-food-trucks can be found at the Rochester Public Market this summer.


Staff is one of the biggest issues in maintaining a restaurant right now, and by switching to a smaller business model like a food truck, the staffing becomes far easier to manage.

Tuscan Wood Fired Pizza Owner Tony Simone says it only takes 4 people to staff his food truck.

Agatina Italian Eats says they only need two to run the truck but 8 waitresses, 5 cooks, and dishwashers and bussers to run a restaurant.

The choice to use food trucks results in a smaller menu, but the ability to connect with people outside the restaurant opens the opportunity up for new customers when restaurants do reopen.



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