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The purpose of this paper is to focus on food truck phenomenon, a particular kind of street food service, identifying two categories of performers: “Traditional Food Truck” (TFT) and “Gourmet Food Truck” (GFT). This paper evaluates and compares the efficiency performance of the main actors.

A sample of 41 food trucks in the Northwest of Italy was identified. A survey was carried out to determine the characteristics of the food truck and evaluate the efficiency performance of an output-oriented data envelopment analysis.

The two kinds of food trucks provide different levels of efficacy: the data showed that 22 per cent of the food trucks operate efficiently with an average efficiency score of 0.80. The results demonstrate that GFT are more efficient than TFT and confirm that innovation is an important key to competitive advantage in this sector.

The data collected were related only to the food truckers that operate in the Turin area and the number of variables analysed is limited to certain aspects of production and selling processes.

The results provided some managerial indicators to improve the level of corporate efficiency, operating on technical decisions.

This is a pioneer study that analyses how a business based on the combination of tradition and innovation can offer a competitive advantage and strengthen a strong connection to its territory, improving corporate performance.

In recent times, the market for food trucks has been growing due to customers seeking convenient food options. However, not many studies have been carried out to understand why consumers choose to visit food trucks. Hence, the purpose of this study is to understand consumers' intentions to visit food trucks through the theoretical lenses of the theory of planned behaviour (TPB) and the theory of consumption values (TCV).

A purposive sampling method was utilised to gather data from 203 food truck customers through a cross-sectional online survey. Data were evaluated using partial least squares structural equation modelling (PLS-SEM).

The findings indicate that attitudes, subjective norms and perceived behavioural control have a significant positive impact on consumers' intentions to visit food trucks. Furthermore, taste value, health value, emotional value and epistemic value have a significant positive effect on attitudes. However, neither price value nor interaction value has a significant impact on attitudes.

This study represents a pioneering effort in combining the theoretical perspectives of the TPB and the TCV to investigate consumers' intentions to visit food trucks. The resulting integrated model provides a more comprehensive understanding of the factors that influence consumers' decisions to visit food trucks. The findings are expected to furnish food truck vendors with valuable insights on crafting efficient marketing and operational tactics to retain their existing customer base and entice new consumers.

This study aims to determine the repurchase intention of food truck products based on perceived risks and perceived benefits by consumers within the context of Malaysia. Recently, the food truck industry has been expanding as customers begin to explore alternatives for food convenience. However, there are not many studies carried out on this topic, especially in Asian countries. This study will fill the gaps on the factors that affect repurchase intention, especially perceived risks and perceived benefits of food trucks products.

A cross-sectional online survey was conducted through Facebook Messenger and WhatsApp on consumers with prior experience in buying food truck products. The partial least square (PLS) modelling using the SmartPLS software was employed to analyse the data.

The results from 294 food truck consumers showed that perceived benefit, food safety, attitude and subjective norm significantly influence food truck products' repurchase intention. On the other hand, perceived risk towards the environment and perceived behavioural control do not substantially affect food truck products' repurchase intention.

The data collected were related only to the food trucker's customer that operates in Malaysia. Thus, the results might be only applicable to similar other Asian or developing countries.

The results provided some managerial indicators to improve the level of business efficiency among food truck operators. Besides, marketers and policymakers can develop effective strategies and policies based on this study to develop this industry further.

The study gives a fresh overview of how the food truck business can improve its services in developing countries. The results offer a competitive advantage and how to strengthen customer retention that can improve business performance.

The aim of this chapter is to provide the readers with a brief background to the characteristics of tourism and a synoptic presentation of the main trends in tourism markets and challenges that tourism businesses should deal with.

A literature review was conducted on the relevant trends that can affect the management and marketing of tourism businesses. Micro case studies were also presented as practical examples of how tourism businesses have adapted to trends.

This chapter highlights the specific characteristics of the tourism industry, as well as the trends in the market/business environment. Tourism businesses need to remain aware of trends and find solutions to adapt their services and activities to take advantage of them.

This chapter is explorative in nature because it has made used of extant literature.

Tourism entrepreneurs are encouraged to stay abreast of changes in the business environment. Some of the examples provided may only be applicable in the short run but other examples have long-term impact. Valuable solutions are provided for consideration.

This chapter analyses several trends affecting the tourism industry from management and marketing perspectives. This analysis gives a better understanding of how these trends specifically affect tourism. This chapter highlights the importance of monitoring the trends and their evolution in the various markets.

The purpose of this paper is to examine millennial customer perceptions of food trucks and to identify factors that can foster their behavioral intentions pertaining to food trucks.

The study is based on a sample of 247 millennial customers of various food truck vendors in the United States and was assessed using ordinary least squares regression analysis.

Food truck image and employee friendliness were found to impact both customer satisfaction and word of mouth behavior; however, the other hypotheses were not supported.

There were two limitations. The first was that one of the constructs did not achieve the minimum average variance extracted. The second was that data collection was done in a single city in the United States; therefore, future research could overcome these limitations through a refinement of the construct’s items and targeting more cities.

There has been limited academic research on the millennial customer perceptions of the food truck phenomenon. This research addresses that gap through a field study that examines factors that contributed to the growth and popularity of food trucks among millennials

This paper aims to evaluate the profile of food truck consumers at gourmet events, identifying their food preferences and opinions about the provision of safe food by this segment.

A total of 750 food truck customers in the city of Curitiba, Brazil, participated in the study. The survey investigated the socio-economic profile of the consumers, the frequency of their food consumption, the criteria for their choice of food trucks, their mean spending value, the method of payment used and the opinion of consumers about food cost and food truck hygiene conditions.

Most consumers were female (62.7 per cent), students (31.3 per cent) and with an average age of 29 ± 10 years. Many customers preferred the consumption of salty foods (84.0 per cent), mainly burgers and kabobs. The consumers reported spending between $6.32 and $9.03 during the events, and men spent more money than women (p = 0.000). Both thought that good conditions of hygiene (81.9 per cent), food presentation (46.9 per cent) and service (48.0 per cent) were more important than the product price (19.3 per cent). Consumers thought that the food trucks had an adequate structure (73.5 per cent) and the food handlers (74.4 per cent) had good conditions of hygiene, ensuring the safety of the food sold.

On account of the convenience sampling in an urban environment, the data cannot be generalized to the entire population of the municipality and to other regions.

There are few studies with food trucks consumers in Brazil, to this writing the largest sample ever used for this type of research in this country. The results were designed to be used by professionals working in the area.

This paper aims to test whether passive Wi-Fi visitor analytics is a useful and effective method to measure consumer engagement towards food trucks located within an outdoor activation area at an Australian metropolitan university.

Using passive Wi-Fi visitor analytics to ping and track smart devices, data was collected over 90 weekdays capturing data from 522,548 unique smart devices.

The data collected in this feasibility study was able to identify the most and least popular food trucks by displaying the differences in both bounce and engagement rates, suggesting that passive Wi-Fi visitor analytics are feasible and useful in this context. Furthermore, the results also demonstrate that food truck vendors and marketers should not engage in random rotation, but instead remain static to try and increase familiarity.

Current visitor tracking technology (i.e. ticketed sales, sales data and survey) is limited as it may not provide an accurate measurement of foot traffic, identify engaged patrons who passed by but did not complete a purchase and be available due to commercial sensitivity and confidentiality. Thus, the current research is the first to examine customer engagement (i.e. unengaged walk-by vs engaged but bounced vs engaged sales) with food trucks within an activation area by using passive Wi-Fi visitor analytics.

当前的论文旨在研究被动 Wi-Fi 访客分析是否是衡量消费者对位于澳大利亚城市大学户外活动区域内的流动餐车的参与度的有用且有效的方法。

使用被动 Wi-Fi 访客分析来跟踪智能设备, 从 522,548 个独特的智能设备收集了超过 90 个工作日的数据。

该可行性研究中收集的数据能够通过显示跳出率和参与率的差异来识别最受欢迎和最不受欢迎的流动餐车, 这表明被动 Wi-Fi 访客分析在这种情况下是可行和有用的。 此外, 我们的结果还表明, 流动餐车供应商和营销人员不应随意轮换, 而应保持静止从而增加顾客熟悉度。

当前的访客跟踪技术（即售票销售、销售数据和调查）是有限的, 因为它可能无法：（1）提供客流量的准确测量; (2) 识别路过但未完成购买的参与顾客; (3) 由于商业敏感性和保密性而可用。 因此, 目前的研究是第一个通过使用被动 Wi-Fi 访客分析来检查激活区域内流动餐车的客户参与度（即, 未参与路过, 相比于参与但跳出, 相比于参与售出额）。

Digitalization is changing organizations with positive and negative impacts such as increased autonomy on the one hand and increased surveillance and control on the other hand. In this context, new modes of control occur: in addition to managerial control, new modes of control are multi-directed, stemming from colleagues, customers and underlying algorithms. This paper investigates the interrelation of autonomy and new modes of control in digital work contexts from the workers’ perspectives.

Empirical data are based on a mixed-methods approach combining qualitative interviews with 25 and a quantitative questionnaire with 127 workers from urban food logistics organizations in Germany.

The results show that new modes of control are relevant for work engagement in digital work contexts: managerial and algorithm control are perceived as support. Peer and customer control are perceived as coercion.

Besides investigating the interrelation of autonomy and control and differentiating new modes of control, our study also makes important contributions to the perception of control as support and coercion.

Considers reasons for failure among pure play Internet grocery retailers. Notes that two factors seem to be significant. First, they did not achieve anything like a competitive advantage over the traditional “bricks and mortar” food retailers on those dimensions that drive the consumer store/channel choice process. Second, they did not develop a business model that reaches profitability, perhaps ever. They apparently did not foresee that total operating costs per customer were substantially higher for Internet grocery retailing than for “bricks and mortar” grocery stores, and that this new channel would have to charge consumers substantially more to reach breakeven operating levels. In fact, many pure play Internet grocers tried to price competitively against traditional food retailers and as a result, did not even cover variable costs. Hence, the more they sold, the more they lost. Eventually, they ran out of cash and were unable to raise additional monies in the market. Finally, there is some evidence that Internet grocers dramatically overestimated the size of the market for grocery shopping from the home. In the final analysis, pure play Internet grocer retailers appeared sexy and were hot for a short period of time because of the romance of the Internet. In fact, they were nothing more than fancy grocery delivery companies – which have never made money in the mass market and probably never will.