Detroit’s food truck scene is sizzling, and it’s only getting hotter. With over 75 food trucks serving up everything from Halal and Mexican cuisine to classic American fare, it’s never been easier to indulge in the diverse flavors of Motown. Whether rolling through the city streets, serving at an event, or parking in the suburbs, these mobile kitchens offer a taste of Detroit’s dynamic food culture.
But behind the mouthwatering menus, what are the realities for these entrepreneurs? As businesses on wheels, they navigate unique challenges — and intriguing opportunities. To uncover the behind-the-scenes story, Detroitisit caught up with four local food truck owners to hear their journeys, triumphs, and lessons from the road.
KHALIPHA KANE
Khalipha Kane launched Khalipha’s Mobile Kitchen four years ago after spending 28 years in catering. “I’m one of the only trucks I know of that offers Halal options,” she says. “After becoming Muslim, I wanted to bring the food I eat daily to the streets of metro Detroit and give others this option.”
Kane acknowledges the crowded market but sees it as a sign of variety. “In the past two years, there’s been a surge of food trucks, giving Detroiters easy access to all kinds of different cuisines.
Belinda Beard, owner of Egg Roll Diva, shares a similar sentiment. Having joined the scene in 2021, she too has witnessed its rapid growth. “Not long ago, there were fewer than ten food trucks in the area that I knew of. Today, it’s a bustling industry — and I love being part of it.”
For Beard, her journey began with a family recipe. “I’ve been making my mother’s ground turkey egg rolls my whole life, and friends and family encouraged me to turn it into a business. It’s not easy, but it’s my passion, and I hope that shows.”
Approaching the food truck industry from a different angle, Bori Bozinovski, owner of Little Brothers Burgers in Royal Oak, decided to expand into food trucks after 15 years of running a brick-and-mortar restaurant.
LITTLE BROTHERS BURGERS
For Bozinovski, it was a strategic move to establish a presence in downtown Detroit without the high costs associated with permanent locations. “A food truck was the best way to break into the area with a smaller investment,” he explains. Now, Bozinovski operates a second food truck in Saint Clair Shores.
Miguel and Grace Guardado, veterans of the food truck industry and owners of Los Dos Amigos Taco Truck, have the longest track record of all. “I bought my first truck 24 years ago, and now we have three,” Miguel says. After working in a taco truck in California, Guardado moved to Detroit, where he was one of the first to enter the mobile food business. “There are more food trucks on the streets now, serving all kinds of different food,” he says.
However, life as a food truck owner in Michigan comes with its challenges, especially in the winter months.
Bozinovski points out, “Winters can be really tough. Running a food truck isn’t easy – it takes a resilient and committed owner-operator.”
The Guardados take a well-earned break during the winter to rest and recharge, returning to the streets in March.
LOS DOS AMIGOS TACO TRUCK
Beard points to the unpredictability of the business. “There’s a lot of planning and uncertainty. Some days are great, others are hard. Mechanical issues, generator problems—it all comes with the territory. But whether it’s a food truck or brick-and-mortar, the restaurant business is challenging, and you have to love it to stick with it.”
Kane agrees. “The biggest downside is the setup. I arrive at least two hours early, and then there’s the breakdown afterward. On top of that, equipment can fail due to the wear and tear of constant travel.”
Despite the difficulties, food trucks present ample opportunities for growth.
“In Detroit, there are many chances for small businesses, and I’ve gained big clients like Sam Bernstein and Little Caesars Arena,” Khalipha Jackson says. She’s now in the process of launching her second food truck for the next season.
She also appreciates the flexibility that the business offers. “We can be available beyond typical hours and serve many different demographics,” she explains.
Guardado adds, “The mobility gives us a bigger presence. We can go to graduations, festivals, and events, which open doors for even more opportunities.”
Bozinovski’s dual setup with both a food truck and a restaurant makes his operations more efficient. “We handle most of the prep at the restaurant, so we’re ready for customers when we hit the road.”
In today’s digital age, all four entrepreneurs rely heavily on social media for visibility.
Beard highlights the importance of word of mouth and digital outreach. “Social media gives us a lot of exposure,” she says.
Kane also emphasizes its value. “I use Facebook and Instagram, and I appreciate any media mentions we get.”
The Guardados benefit from in-house expertise, with their daughter handling marketing. “She went to Specs Howard, and our business became her hands-on project,” Miguel says proudly.
Looking ahead, these entrepreneurs are optimistic about the future of Detroit’s food truck scene. As Kane puts it, “Detroit is an outdoor city. People love to socialize outside, and we offer convenient access to good food without the need to drive to a restaurant.”
Bozinovski agrees, adding, “If you have a solid business model and serve good food, there’s real potential for success.”
Beard sums it up perfectly: “There’s room for everyone. Detroit is booming, and this is just the beginning.”
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