To compensate for the heat many food truck owners are partnering with breweries for customers. The business attracts many hard working immigrants and has hours, usually of 10-10. With extreme heat, to maintain employees lives, owners are considering starting later in the day, like Asian and Middle Eastern markets. It’s too darn hot.
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www.theguardian.com/environment/2023/aug/05/food-truck-heatwave-temperature-arizona-new-mexico
Gauba and his wife have recently opened two brick-and-mortar restaurants and they know staff prefer shifts at the air-conditioned spaces. So they’ve started offering higher rates to employees who work the food truck – that way they get paid more for what can be a more uncomfortable shift in the peak summer heat.
This summer, Gauba found himself looking to other parts of the world for inspiration. As immigrants from Pakistan, Gauba and his wife found themselves reflecting on the night markets popular across much of the Middle East and Asia where, he said, people do everything they can to avoid being outside in the middle of the day.
Even in the US, Gauba noticed other food trucks in cities like Phoenix and San Antonio, Texas, shifting their hours later and later in the day. “I think that’s going to be the future if it keeps going this way,” Gauba said. “If it does get hotter, we’ll have to really change how we operate.”
Although it’s been a more difficult summer, Dominguez doesn’t think the changing climate means the end of the industry. For many small business owners, especially immigrant and working class families, food trucks are a path toward opening their own restaurants and other ventures.
People who work in food trucks “have a really, really strong work ethic”, says Dominguez. “We don’t care if it’s 200 degrees outside or negative 30, we’ll be out selling, we have to, just because that’s how we make ends meet.”