The Taco-Truck Mystery

March 26, 2012 in Daily Bulletin

Felix Salmon ponders the Taco-Truck Mystery: Why is it that food that comes from food trucks is better tasting than food from restaurants? He suggests several possibilities:

  • Perhaps the smaller space is a blessing in disguise – food-truck owners can focus on one food and one food only.
  • There is less administrative work to take care of such as payroll, human resources, customer experience etc.
  • You get your food literally seconds after it’s made from a food truck and that substantially increases its flavour.

To read about why first-generation immigrants might play a role and what twitter can tell us about the problem, click here.

Source: Reuters

Via: Marginal Revolution