Last summer I planned my company’s annual party for 200 people. We’re a tech startup in Brooklyn, everyone’s in their twenties and thirties, nobody wanted the standard rubber chicken situation. I got quotes from traditional catering companies—$85 per person, minimum. For mediocre food. Chicken, pasta, sad vegetables, the usual.
Then my assistant suggested food truck catering. I’ll be honest, my first thought was “that sounds messy and complicated.” But the quote came in at $42 per person for way better food, and people are still talking about those tacos six months later.
But here’s the thing—food trucks aren’t always the answer. I’ve planned probably fifteen events in NYC over the last few years, and sometimes traditional catering is absolutely the right call. Sometimes food trucks are perfect. Depends entirely on what you’re doing.
How Can We Cater Your Next Event?
Let me break down what I’ve learned, because choosing wrong can really screw up your event.
When Food Trucks Actually Make Sense
Our company party was outdoors in a park in Prospect Park. Weather was good, space was open, people could mill around. Perfect situation for food truck catering.
I’ve also used food trucks for:
- A film production catering gig when we were shooting in Red Hook. The trucks could park right at the location, crew could grab food between takes, and it felt way more casual than setting up a full buffet situation.
- A product launch party in a warehouse space in Bushwick. Very industrial vibe, food trucks fit the aesthetic perfectly.
- A street festival our company sponsored. Obviously food trucks were the move there.
Food trucks work great when you’ve got outdoor space or a very casual indoor venue, when you want that trendy NYC street food vibe, and when your crowd is the type who’d be excited about it. Younger crowds tend to love food trucks. Corporate executives at a formal commercial event? Maybe not so much.
The food quality can be insanely good too. We’ve used this Korean BBQ truck that’s honestly better than most restaurants. A taco truck that has a line down the block when they’re at their regular spot. These aren’t worse than traditional catering—they’re often better because these people specialize in doing one thing really well.
When Food Trucks Are A Terrible Idea
I learned this one the hard way. Planned an event in Midtown Manhattan for a client meeting. Thought I was being creative by booking a food truck.
Problem one: parking in Midtown is a nightmare. The truck got there 45 minutes late because they couldn’t find legal parking and kept getting shooed away by cops.
Problem two: it started raining. We had a small outdoor area but no real backup plan. Everyone was soaked and miserable trying to get their food.
Problem three: the client was a conservative financial firm and thought the food truck was… weird. They were expecting traditional catering and we looked unprofessional.
Complete disaster. I should’ve just gone with a regular catering company.
Food trucks don’t work when:
- You’re in a location where parking is impossible or illegal
- Weather is iffy and you don’t have a rain plan
- Your event is formal and your guests expect traditional service
- You’re inside a building with no way for the truck to actually access your event
- You need precise timing—food trucks can get delayed by traffic in NYC
- You’ve got elderly guests or people with mobility issues who can’t stand in line
The Middle Ground: Food Truck Style Without The Truck
Here’s something I didn’t know existed until recently: some of the popular food trucks will also do traditional catering in NYC where they bring the food but not the actual truck.
We did this for a commercial event in a hotel ballroom. The taco truck people showed up with all their equipment and ingredients, set up stations inside, made everything fresh right there. You got the food truck quality and vibe without the parking drama or weather risk.
Cost was a little more than if we’d used their actual truck, but still way less than traditional hotel catering. And the food was great.
This is perfect for indoor events where you want good food but traditional catering companies are charging outrageous prices.
Traditional Catering Still Has Its Place
I’m not anti-traditional catering. There’s events where it’s absolutely the right choice.
We did a film production catering job for a commercial shoot in a Manhattan studio. Tight space, tight schedule, client and agency people on site. We needed professional service, dietary restrictions handled properly, food ready at exact times. Traditional catering company handled it perfectly.
For formal dinners, plated service, commercial events where appearance matters—traditional catering is the move. Nobody’s doing a plated four-course meal out of a food truck.
When you’ve got a lot of dietary restrictions to manage, traditional caterers often have better systems for that. Food trucks are usually doing one style of cuisine, so if you need vegan options plus kosher plus gluten-free plus nut allergies, a traditional catering company can handle that complexity better.
Also, some venues require you to use their in-house catering or specific approved caterers. Hotels especially. You don’t get a choice there.
The Cost Thing Isn’t Always What You Expect
Food trucks are usually cheaper, yeah. But not always.
If the truck has to travel far, if you need multiple trucks to feed everyone quickly enough, if you’re adding sides and drinks and dessert—costs add up. I’ve had food truck catering quotes come in close to traditional catering prices once everything was included.
Traditional catering looks expensive, but it often includes stuff you’d have to rent separately with food trucks—tables, chairs, linens, plates, utensils, serving staff, cleanup. When you add all that up, the price gap shrinks.
My rule now: get quotes both ways with everything included. You might be surprised which is actually cheaper once you factor in all the hidden costs.
Logistics In NYC Are Their Own Beast
Catering any event in NYC is complicated, but food trucks add extra challenges.
Parking permits. Street closures. NYPD approval if you’re in certain areas. Some neighborhoods are easier than others. Brooklyn and Queens tend to be more food truck friendly. Manhattan can be a nightmare depending on where you are.
Generator access if the venue doesn’t have power outlets near where the truck will be. Water supply. Waste disposal.
I worked with one food truck that needed a fire hydrant nearby for water access. Do you know how complicated it is to get a fire hydrant temporarily unlocked in NYC? Very complicated. Required permits we didn’t know about until three days before the event. Almost had to cancel the whole thing.
Traditional catering companies handle their own logistics. Show up, set up, serve, clean up, leave. Much simpler from a planning perspective.
What I Actually Recommend
Think about your event honestly:
Go with food trucks if:
- You’re outdoors with good weather or good backup plans
- Your venue has easy parking/access
- Your crowd will think it’s cool not weird
- You want that casual NYC street food vibe
- Budget is tight but you want good food
Go with traditional catering if:
- You’re indoors with no truck access
- The event is formal or professional
- You’ve got complicated dietary needs
- Timing needs to be precise
- Weather is unpredictable and you can’t risk it
- Your guests expect traditional service
Consider the hybrid approach if:
- You want food truck quality at an indoor venue
- You like the concept but logistics are complicated
- You need more control than a truck provides
My Biggest Mistake And What I Learned
That Midtown disaster I mentioned? Could’ve been avoided if I’d just thought it through.
I was trying to be trendy and different instead of thinking about what actually made sense for that specific event. The clients, the location, the weather risk—all signs pointed to traditional catering being the better choice.
Now I always start by asking: what does this event actually need? Not what’s cooler or trendier, but what will work best for the people attending and the space we’re using.
Sometimes that’s a food truck. Sometimes it’s traditional catering in NYC from a company that’s been doing this for thirty years. Sometimes it’s the hybrid thing.
But the answer isn’t always the same, and pretending food trucks are always better or always worse is stupid. They’re a tool. Use the right tool for the job.
For our company parties? Food trucks all the way. People love it, it’s cheaper, it fits our vibe.
For client meetings and formal commercial events? Traditional catering. Every time. Learned that lesson.
For film production catering on location shoots? Depends on the location, but often food trucks work great because film crews appreciate quick, good food more than fancy presentation.
Just think it through before you decide. And maybe have a backup plan, especially in NYC where literally anything can go wrong at any moment.
