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The food-services sector is constantly evolving, as restaurants cater to changing consumer preferences, new lifestyle choices and demographic shifts. The trend toward health consciousness, coupled with an increasing interest in gourmet and high-quality cuisine, is inducing food-service operators to adopt value-added options, such as gluten-free foods, farm-to-table restaurant models and locally sourced produce. Additionally, as time-strapped consumers look to maximize their purchasing power without sacrificing food quality, they will continue to drive demand for niche food-service players like food trucks