All in Fresh
In 2012, the food truck industry made $650 million and, at the time, was projected to make $2.7 billion in 2017. “Just like people don’t want to go to stores anymore and want to buy everything on the internet, that is the wave of the future for restaurants, too,” says Ricky Raschillo of Glencoe, chef/owner of Valor and Culinary Gangster, an epicurean food truck that is garnering a paparazzi following on its own.
“The fact that I have the bakeries, it’s more like a morning option. I think it ties well with my brand,” Pascal Berthoumieux.
“If you don’t want to eat in a Maggiano’s and an Olive Garden in your neighborhood, you better support those small, independent restaurants. Those are the ones that are bringing diversity; those are the ones that are employing people who are living in your community, paying taxes in your community, as opposed to those big corporations that are coming and bullying their way in the dining scene,” Pascal Berthoumieux, Bistro Bordeaux, Evanston, IL.
“Go figure that I had something I wanted to do around meat,” says Amy Morton, daughter of Arnie Morton of Morton's Steakhouses, and owner of Found Kitchen & Social House in Evanston.
7th annual Bloody Mary contest, Judge's Photo featured in NS Modern Luxury