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Friday, June 22, 2018, 12:26 p.m.

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Food trucks adapt as novelty fades

Restaurateurs use vehicles for catering, as test kitchens

By JOYCE M. ROSENBERG THE ASSOCIATED PRESS

This article was published June 14, 2018 at 1:59 a.m.

a-customer-waits-in-line-at-the-okamoto-kitchen-food-truck-in-beverly-hills-calif-owners-gerald-and-chizuru-abraham-say-food-trucks-are-no-longer-a-novelty-in-big-cities-and-they-have-to-think-creatively-for-their-business-to-thrive

A customer waits in line at the Okamoto Kitchen food truck in Beverly Hills, Calif. Owners Gerald and Chizuru Abraham say food trucks are no longer a novelty in big cities, and they have to think creatively for their business to thrive.

Starting a food truck to sell tacos or barbecue on downtown streets may seem easy or fun, but owners are finding they need more sophisticated plans now that the novelty has worn off.

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