May 6, 2014 — A growing number of Mainers are taking the state’s native cuisine to other regions of the U.S. by starting food truck businesses that serve Maine lobster rolls, fried clams, haddock sandwiches, bisques, chowders and even whoopee pies.
The proliferation of Maine lobster food trucks in places such as Los Angeles, Washington, D.C., Phoenix and Atlanta is part of a trend of chefs opening gourmet food truck businesses catering to a wide variety of tastes, said a restaurant industry analyst.
The National Restaurant Association recently named food trucks one of the fastest-growing segments of the food service industry, said Aaron Allen, founder and CEO of Aaron Allen & Associates, an Orlando-based restaurant consulting firm.
That trend has been driven largely by “frustrated, underfunded chefs” who are looking for a less expensive way to serve their food to customers, he said.
Read the full story at the Portland Press Herald