When the COVID-19 pandemic struck, it was forced to close and did not reopen until June.
“With sales, it has dropped about 80%. So it’s very difficult for us to keep the food truck running, ”says Kevin Lee.
“Most of the downtown offices are closed and there are fewer employees. We have no tourist sales. I think it’s huge. The only reason I keep my truck open is to keep my employees. ”
Tourists and warmer weather generally send business in the summer. With borders closed to non-essential travel, fewer people are queuing than ever before.
This is where Chickpea Food Truck is now.
“There is something about food trucks and the sun. When the sun is shining, it’s when we make money. When it rains, everything is gone. You have five months to survive the winter, ”says Itamar Shani.
Coronavirus cancellations are another obstacle to the slowdown in catering truck operations. Several events and festivals were canceled this year, contributing to a lack of sales.
“Every event in the city is canceled. The farmers’ markets are not the same, the majority of sales are made in summer for them. And my friends who own food trucks – the event part is the biggest blow to the COVID19 situation, ”says Shani.
At the end of the day, the two food trucks say they are just trying to get through the pandemic.
“This year, we’re just in survival mode,” says Lee.
“We just survive. Business is not like it used to be, but our community is helping us spread the chickpeas, ”says Shani.