Saved by suburbs: Food trucks hit by virus find new foodies

It’s harder to run the business, but we’re trying,” Shen said.Weekday lunchtime business is the bulk of the revenue for an average food truck, which may make $800 to $1,200 a day, Geller said. “Me personally, I’m hoping that even if a vaccine dropped tomorrow and herd immunity was accomplished tomorrow, I hope neighborhoods still have us out.”Piroshky Piroshky, a Seattle institution at the iconic Pike Place Market, lost 90% of its brick-and-mortar business when the pandemic hit, operations manager Brian Amaya said.The bakery pivoted to online sales, home deliveries and food truck events. The 28-year-old business is considering adding a second food truck.“It’s enough to pay our employees and cover the cost of it and make a little bit of revenue for us to keep going,” Amaya said.The idea was also new to Julie Schwab before she created events that have practically become food truck lore near Lynnwood, Washington, about 16 miles (25 kilometers) north of Seattle.