New York is the epicenter of an ongoing food fight.
A city where the food you eat and the bacteria you feed is the same thing.
For more than 50 years, the city’s food truck culture has helped the city attract new, innovative food businesses and chefs.
In 2017, there were nearly 1,500 food trucks in the city.
But with all the competition, many food trucks are struggling to find a niche.
“The food truck industry is in its golden age,” said Amy D’Antonio, founder and president of the Food Truck Association of New York.
“It’s all about creating an opportunity for all the different food truck types.”
There are about 1,200 food trucks and more than 3,000 restaurants across New York State.
There are more than 5,000 different food trucks operating in the state.
The industry is growing at a rapid pace.
“I don’t think it’s really known what it’s like to have a truck in New York, but it’s growing like crazy,” said Alex Rizk, founder of the new restaurant, The Green Spot.
“You don’t get to be an iconic food truck in a city like New York.”
D’Angelo said there’s a new breed of food truck that is creating a buzz.
“They’re creating their own restaurant and they’re not just taking over one or two businesses,” she said.
“These are new food truck entrepreneurs, people who are building a new business and making their mark in the world of food.”
Some of the most innovative food truck startups in the area are taking a risk in order to keep the industry alive.
“Food trucking has always been a creative profession,” said Matt Jones, co-owner of The Fresh Market in Manhattan.
“A lot of these guys have been creating new ideas and new products for years.”
Jones said he was inspired to start The Fresh when he heard about the food truck scene in New Jersey.
“When I saw a truck parked in a parking lot, I thought, ‘I’ll be in New Yorks in a couple of years,'” Jones said.
The Fresh opened in late 2017 in a space on West 14th Street in Manhattan’s West Village.
Jones said it was a great fit for him, because the food would be available 24 hours a day, seven days a week.
“This is not just a restaurant,” Jones said of The New Fresh.
“People can come and eat and they can come to get a bite to eat.”
Jones has had his share of problems with the law.
In 2018, Jones was arrested for driving under the influence and assaulting a police officer.
The New York Times reported he was found with a prescription for cocaine and marijuana.
He was arrested again in 2019, for a second time, for allegedly assaulting another officer.
Jones was later found guilty of assault on a police horse, but was later pardoned and released on parole.
The Green Spots location is located at 11-17 West 14 Street, New York from noon to 4 p.m. on weekdays and 6 a.m to 6 p..m on weekends.
The business is open to the public.
More than 80 percent of The Green spots customers are not related to Jones.
“We’re not catering to everybody, we’re catering to the people who come in and say, ‘Hey, I’m in New Yorker,’ ” said The Green spot’s founder, Alex Rizzo.
“And then they’ll pay the price.
We try to make a living.
Jones is hoping to make some changes to his business in order for it to survive. “
There’s no way you can run a food truck without a good chef and a good kitchen.”
Jones is hoping to make some changes to his business in order for it to survive.
Rizz, however, is confident that there is plenty of room for change.
“My hope is that people understand that if you want to survive in this business, you have to learn to make your own recipes and you have the freedom to innovate,” Rizz said.
Jones has already had one major success.
Last summer, he opened the Green Spot in Harlem.
The first day, there was only one customer.
Jones now has three other restaurants in the New York area.
But it’s not all about the restaurants.
“At the end of the day, The Fresh and The Greenspot are a great model for what I want to do in New Yorkers,” Jones added.
“To be honest, I don’t really care what’s in a food.”