The Washington Post

The business of food trucks

Farhad Assari, the owner at Sauca restaurant in Arlington, which grew from his food truck business. (Jeffrey MacMillan/FOR WASHINGTON POST)

Launching a new food truck isn’t as easy as, say, setting up a corner lemonade stand. But it is easier — and considerably less expensive — than opening a brick and mortar restaurant. Our colleagues at Capital Business look at how some local restaurateurs are turning carts into concrete. Notable among them is Farhad Assari, the man behind the increasingly-ubiquitous Sauca trucks:

“The financial risks were substantially lower than starting a restaurant,” said Assari, who launched his mobile eatery, Sauca, in February 2010. Getting the restaurant off the ground would have run him a cool $1 million, whereas he launched the food truck for one- tenth of that cost. “It was a better way for me to confirm my concept.”

With 10,000 Twitter followers and six trucks under his belt, Assari was ready to pursue his original plan: to open a restaurant. A few weeks ago, he turned on the lights at Sauca’s first brick-and-mortar location, a 3,500-square-foot store at 4707 Columbia Pike in Arlington.

Read the whole story here. And if you’re interested in checking out some of the scene’s newcomers for yourself, Truckeroo will pull together 20-25 different trucks at Das Bullpen at the Navy Yard from 11 a.m. to 9 p.m. July 15.

Alex Baldinger is editor of the Going Out Guide blog, which covers food, drink, arts, music, events and other curiosities in the D.C. area. He is forever in search of a great sandwich.


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