Food truck
A motor vehicle equipped to prepare, cook, or sell food and drinks directly to customers. It combines mobile vending with food service.
Commercial kitchen: A workspace designed and equipped for preparing food for sale or institutional service. Food trucks adapt commercial-kitchen functions to a compact vehicle.
Street food: Prepared food sold by vendors in public places, often for immediate consumption. Food trucks bring street-food service to locations where fixed stalls cannot operate.
Chuck wagon: A wagon carrying food and cooking equipment to serve people traveling or working far from settlements. It established the mobile-kitchen idea that later vehicles adapted.
Food truck regulation: The local rules governing food trucks, including licensing, health standards, parking, and operating locations. Rules determine where trucks can trade and what facilities they must provide.
Food cart: A small mobile stall, usually pushed or towed, used to sell food and drinks. Unlike a truck, a cart is not a motor vehicle and usually has less kitchen space.
Food truck equipment: The cooking, refrigeration, ventilation, and storage systems fitted to a food truck. These systems determine what a truck can safely prepare and serve.
Food truck festival: An event that gathers multiple food trucks to sell food in one location. Festivals create concentrated demand and give trucks a shared venue.
Lunch wagon: A wagon or early vehicle that sold prepared meals to workers, especially in the late nineteenth and early twentieth centuries. Lunch wagons were direct predecessors of motorized food trucks.
Urban planning: The design and regulation of land use, transport, and public spaces in cities and towns. Truck access affects curb use, pedestrian space, and the mix of activities on streets.
Ghost kitchen: A commercial kitchen that prepares food for delivery or takeout without a conventional dine-in space. It shares a delivery-focused model but operates from a fixed kitchen rather than a vehicle.