Abstract
This article comprehensively examines the issues faced by food truck entrepreneurs in Tamil Nadu’s tier 1 and 2 cities, focusing on legislative, operational, and cultural barriers. The study employs a rigorous quantitative technique, with data collected via standardised questionnaires from a purposeful sample of 220 food truck operators. Significant challenges were found through thorough statistical research, including getting permissions, determining appropriate sites, distinguishing products, managing high starting and maintenance expenses, and engaging customers. The investigation also found that ownership structure and expertise in the food service business were important variables in addressing these difficulties. Experienced operators displayed improved negotiation skills when faced with restrictions such as limited preparation space and regulatory compliance. The study suggests that simple legislation, strong security requirements, and personalised support are critical for increasing the flexibility and growth of food truck businesses. Addressing these obstacles through supporting legislation, infrastructural development, and capacity-building programmes is critical to maximising the potential of Tamil Nadu’s food truck business. By fostering an enabling atmosphere, food truck entrepreneurs may continue to contribute to the region’s vibrant culinary culture and economic landscape. This study fills a key research vacuum by shedding light on the particular problems encountered by food truck entrepreneurs in Tamil Nadu, adding to the body of knowledge on urban food systems and entrepreneurial resilience.
Keywords: Culinary, Entrepreneurs, Food Truck, Mobility, Regulatory.