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When technology leads social business: Food truck innovation

Author

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  • Lichy, Jessica
  • Dutot, Vincent
  • Kachour, Maher

Abstract

As restaurants and other non-essential businesses shut down to halt the spread of COVID-19, food-trucks adapted their business model, taking advantage of lower overheads and the ability to be mobile, to provide a response to the spike in demand for ready-made food. Set in France, this study identifies how food-trucks harnessed technology to support sustainable social business. We use triangulation to collect and analyse data from consumers and food-truck owners/managers on their perceptions of the value proposition and its limitations. Framed by the lockdown, we unpack the challenges faced by society and investigate ways in which food-trucks provide a sustainable alternative for eating out. We contribute to theory on social business and social innovation by acknowledging the socio-technical synergy existing in the specific context of food-trucks. The study acknowledges social equation as a key success element and validates the principles of social business in a new context.

Suggested Citation

  • Lichy, Jessica & Dutot, Vincent & Kachour, Maher, 2022. "When technology leads social business: Food truck innovation," Technological Forecasting and Social Change, Elsevier, vol. 181(C).
    • Handle: RePEc:eee:tefoso:v:181:y:2022:i:c:s0040162522002992
    DOI: 10.1016/j.techfore.2022.121775
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    References listed on IDEAS

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