From truck to restaurant: Food trucks make move to mortar - Los Angeles News | FOX 11 LA KTTV

From truck to restaurant: Food trucks make move to mortar

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PHOENIX -

Thanks to television shows like Master Chef and others, the food truck craze shows no signs of slowing down. All over the country, new food trucks are rolling in, offering unique eats at an affordable price.

Many of these trucks are finding so much success, they're branching out, going from the street into their own restaurants.

Here's the story of a pair of local food trucks that chose to lay down some roots around town.

"Started in October of 11, so just under two years now," says Tim Scanlon, co-owner of Pizza People.

Since that time, Tim Scanlon has been hitting the road in his pizza truck selling his award winning pies around town.

"It's some of the hardest work I've ever done."

But now, he and his restaurant partners are preparing for a brand new venture building on the success of their food truck and taking it to a whole new level.

"It was just the next logical progression."

Transitioning from a food truck to a restaurant is a trend many successful food trucks have taken. Short Leash Hot Dogs is another example.

"We had the food trucks for three years and the restaurant has been open three weeks."

Brad Moore and his wife own Short Leash.

"I think for us, this was always our long term ambition to move into something like this and the timing just worked out perfectly," says Brad Moore.

Their restaurant, also located downtown allows them to run the food truck -- and their restaurant at the same time.

"It's a great marketing piece. You can go out and reach a large group of people and talk to a lot of people and when it gets to that point when you've kind of touched that many people and spread the word about what you're doing."

For these restaurateurs -- they're taking the next step from mobile to brick and mortar.

"I think it's a good jumping off point because you can get into a food truck for a lot less capital than coming right into a brick and mortar. It's a good way to get out there, see if people like your product and then if it's a success you can move on and upward," says Scanlon.

The Pizza People are almost finished with construction, and they hope to open the doors to their new eatery next month.

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