Mobile Cuisine Magazine Covers Latest in Sidewalk Food Trends

Online, October 17, 2011 (Newswire.com) - The once-niche mobile food industry is booming. From humble hot dog carts in Portland to the hip and trendy food trucks of L.A. and NYC, it seems everyone with an appetite - whether for food on the go or the money to be made from it - it is taking it to the streets. Part travelogue, part trade publication and part how-to guide, Mobile Cuisine Magazine (www.mobile-cuisine.com) was founded as the complete online destination for anyone with an interest in this latest culinary craze.

"The idea for Mobile Cuisine Magazine came to me while I was researching how to start a hot dog cart business," said Richard Myrick, a Chicagoland businessman who was educated as an architect and spent years in the commercial and retail development business. "Industry information was scattered all over the place or just plain not available, and I realized I couldn't be the only person around with an interest in this subject."

Continuing his research, Myrick started a blog, launching in September of 2010 with a four-part series on "Breaking into the Food Truck Industry." One year and hundreds-of-thousands of page views later, that original series is still the most viewed set of articles on the site, but the editorial offering has expanded since then to include current business and political issues relating to this rapidly growing segment of the food industry, exclusive news, interviews and profiles of some of the biggest players and most colorful outfits in the food trade, and a wide variety of relevant original content and mouth-watering images.

"The low price of entry and the prospect of complete creative control makes the mobile food industry really appealing to culinary school grad and entrepreneurs," said Myrick, who has an in-depth understanding of the challenges faced by would-be restaurateurs thanks to his experience helping to open countless restaurants, both chain and independent, in shopping malls around the country. "And for more established chefs, it's a great way to expand their brand and business or test out a concept without breaking the bank."

Since the magazine's launch last year and subsequent migration from a blog, readership has steadily increased. The magazine received over 105,000 page views in August alone, and is listed by Alexa as the country's top read online website relating to the national mobile food industry scene.

The mobile food industry also offers choices for the health-conscious buyer and Mobile Cuisine Magazine is doing its part to help promote awareness. Many food trucks classify themselves as "locavores" and offer healthy, gourmet meals. Myrick recently identified a tie-in with the goals of the Meatless Mondays organization. Listed as one of their "Inspiring Movers & Shakers", Mobile Cuisine Magazine profiles trucks offering vegetarian and vegan fare, along with other related information on Mondays.

Myrick will once again be covering the mobile food industry and possibly exhibiting next spring at the National Restaurant Association's annual Chicago exhibition in their designated Food Truck Spot.

Mobile Cuisine Magazine can also be followed on Twitter and Facebook.