The food truck that introduced Salt Lake City’s cell consuming scene 8 years in the past has closed.
The Chow Truck’s dying was once introduced June 16 on Facebook by way of co-owners J. and Megan Looney. They attributed the closure to a few “unforeseen mechanical problems” with the brilliant yellow truck with the fire-breathing dragon emblem.
“It’s a bittersweet thing,” J. Looney mentioned. “We were going to sell the business at the end of the summer season. We wanted the name to carry on.”
Paying for a significant restore proved unimaginable.
“Anyone who is in the business understands that our margins are razor thin; we lead a tenuous existence,” he mentioned. “Any food truck owner is one mechanical failure away from shuttering their business.”
The Looneys say they’ll proceed to cater occasions in the course of the Chow Truck title and their personal chef corporate at www.chefjlooney.com.
“You were my first food truck, and even now, my mouth waters for your tofu tacos,” mentioned one Facebook commenter.
The closure does mark the end of an impressive eight-year run for a business that served tacos and sliders with an Asian twist.
In 2010, well-known Utah restaurateur SuAn Chow launched the Chow Truck, exciting diners and blazing a culinary trail for others.
“When I showed up on the scene, they didn’t know what to do with me,” Chow said in a telephone interview from Montana, where she now works.
Other Utah communities mimicked that model when drafting ordinances of their own.
“I had to convince them that this was not just a passing trend,” Chow said, noting that her business background and her ability to run the truck as a “restaurant on wheels” helped.
“They felt that I was a solid model to work with,” she said, adding, “I am really proud to be part of that process.”
“SuAn blazed the trail,” said J. Looney, who worked on the Chow Truck for several years before buying the business in 2015. “She made people comfortable with the idea, opening doors and building the reputation.”
Since then, traveling restaurants have traversed Utah, specializing in everything from pizza and hamburgers to crêpes and rice bowls.
Unlike taco carts and sizzling canine stands which are anchored in a single location, food vans transfer round, parking at department stores, name facilities, banks, faculty campuses, live performance venues, gala’s and festivals. Hungry diners to find them by way of following them on Facebook, Twitter or a web page.
“Today, there are probably more than 300 food trucks operating in Utah,” mentioned Taylor Harris, a founding spouse of the Food Truck League, which coordinates food truck occasions and catering around the Wasatch Front.
“The food truck scene has really grown,” he mentioned, noting that there are vans all over the place from Logan to Moab and St. George.
But with the Chow Truck‘s go out, is there an excessive amount of pageant for vans to achieve success?
“No,” J. Looney mentioned. “There are tons of food trucks, but we are nowhere near saturation. The state could probably support 100 more trucks.”
It has, on the other hand, misplaced the original.