Urban Eatery On Wheels : Foodtruck

Abstract

Culinary business in Indonesia is very rapidly developed, marked by the evolution of the way of presenting the culinary. Ranging from walking, using carts, motorcycles, automobile shops called Mobil Toko, to large vehicles commonly called food truck. A shift in consumer behavior also helped encourage rapid rate of food truck trend in Indonesia. One way to maintain or improve this business is to use design management. The purpose of this study was to describe one way to use design management in the business of food truck. The method used is descriptive-qualitative. The findings of this study are the suggestion of a six-point design strategy for the food truck business.    Keywords : Culinary, Food truck, Design Management, Design Strategy.