Food trucks and temporary pop-up restaurants have become ubiquitous on American streets. And many hotels are getting in on the craze:

• The Setai Hotel in Miami’s South Beach last year opened the Beach Kiosk, what it’s dubbed a “high-end hotel food truck” on the beach.
  Menu items designed by the hotel restaurant’s Michelin-starred Executive Chef David Werly include ceviche, Wagyu hot dog and salmon burgers.
• The SLS Hotel South Beach, scheduled to open in May, will have a stationary food truck by celebrity chef Jose Andres at its pool in Miami.
• The Auberge Saint-Antoine in Quebec City will open a second food truck by its restaurant’s chef in June. The first Panache Mobile operates at the nearby Vignoble de Sainte-Pétronille vineyard.
  The second will be on the riverfront at the St. Lawrence River. The food, which includes lobster rolls, tartare and focaccia sandwiches, is made from ingredients from a garden the hotel operates at a nearby island.
• The Ritz-Carlton, Washington, D.C., will open a pop-up barbecue restaurant from April 27 to June 29 outside its Westend Bistro by celebrity chef Eric Ripert.

Many high-end hotels in recent years have enlisted award-winning chefs to turn their restaurants into destinations.

So it’s only natural that they’d try to capitalize on one of the fastest-growing segments of the restaurant industry, analysts say.

In a National Restaurant Association survey last summer, 59% of diners said they’d likely visit a food truck if their favorite restaurant offered one.

That’s a 47% increase from the previous year. Food trucks attract a variety of clientele, from the leisure traveler looking for a cheaper food option to the business traveler on the run.

Researcher: D2 Nikhil

Source: http://ehotelier.com