COVID-19 and the evolution of the Colorado food truck scene

Colorado food trucks have quickly become a beloved culinary staple in metro areas. Learn how Denver's food truck scene is adapting to meet the challenges presented by the COVID-19 pandemic.

Food trucks rely on the gathering of public crowds to survive. With the social distancing restrictions and business regulations put in place to combat COVID-19, Denver’s food truck industry has quickly pivoted their operations to stay a float.

As with restaurants, the first concern for truck owners has been developing plans for minimizing interaction and developing standards for safe exchanges. ‘For the first week, we shut down. I educated myself on the situation and legalities, watched what my colleagues were doing and started to brainstorm,’ said The Bamboo Skewer’s Mark English. While specific approaches have varied slightly, businesses have been quick to implement systems that keep both employees and customers protected. Chuey Fu’s Joe Knoblich has opted to go completely cashless — using apps like Square and Truckster — to facilitate transactions, with food-handlers and cashiers remaining separate. Happy Cone’s Mark ‘Hap’ Cameron — who continues to use his regular POS system and payWave — is providing bleach disinfectant between all dealings, as well as setting up a jar with no change provided for any cash transaction.'

Learn more about how the food truck scene is learning to adapt with 303 Magazine’s in-depth coverage of the modern industry. Read more here.

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