Stephen, this is how it was told to me by a successful food truck purveyor in San Francisco. In 2008, there was a "perfect storm" with the construction industry on the downturn, no new restaurants openning, and many new chefs graduating from culinary schools and other restaurant kitchens. People with vision saw this as an opportunity. They outfitted "roach coaches" with high qualty kitchens, recruited young chefs, created themes and menus, and the new food truck movement was born. Like vinyl, its quality over quantity.