68 2015 Negócio Business A new market space In 2014, road implement manufacturers moved to food trucks segment, area with potential growth in the short term, regardless of the economic situation of the country. Wheel-mounted restaurant is one of the latest applications to road implement. Innovation is a rage in Europe and became available in Brazil from 2014 when the Mayor of São Paulo, Fernando Haddad, signed a Decree regulating the Law 15.947, governing the operation of a variety of gastronomic segments. For decades, trailers, vans and other vehicles have been used as “snack bars” selling hot dogs, cakes and snacks in general. The difference is that besides having plates and deep fryers, the food truck is equipped with everything required to prepare full meals and main cleaning tasks: cooled counters, cabinets, sinks and kitchen. The law 15.947 is more demanding with hygiene and disposal of materials, among other items, but matched the exceptions and established a deadline of six months for the hot-dog sealers and other street food vendors obeying the law. Watchful to changes, the implement manufacturers Truckvan and Universal Carrocerias were the first to supply market with products. The results show investments were worth. “As soon as the law was passed in may 2014, Truckvan received numerous orders”, reveals Alcides Braga, Partner Director of the company that ended the year with 20 food trucks delivered and 10 in production. Universal Carrocerias entered this market in the second half of last year, and already has four food trucks “that serve as a basis for projects development”, emphasizes Paulo Mangini, commercial director of the company. Vehicles also come from the assembly line with stainless steel kitchen equipment that varies according to each customer’s operation. The average size of the Universal food truck body is four meters. The models produced by Truckvan range from 3,50 m to 3,90m long and 2,20 m to 2,40m wide, depending on the truck model. The food truck floor area is approximately 8 sqm. Both industries have their standards but “the models are suited to each client,” says Paulo Mangini. When asked about this subject, Alcides Braga also said flexibility is a feature of this segment to “meet the needs of each project and according to customers’ requests”. High demand Entrepreneurs also agree that food truck is not a fad, but a new business. “We believe this niche is here for good because it has always been present in Brazilian culture and now there is a law regulating it and, consequently, pressing for better sanitation structures” explains Alcides Braga. “Currently, according to the Food Truck Guide, there are about 150 food trucks in action, 100 only in the city of São Paulo. Once the law is regulated in other States, the business will expand increasingly”. Paulo Mangini considers that business is feasible for food industry entrepreneurs among other reasons, due to its cost-benefit. “The investment is not so high when we consider that setting up a regular restaurant is much more expensive,” he explains, pointing out the reason why he thinks food truck is a “trend” of the present time.
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