Truxtop Food Court, located in Gulf Breeze, is set for a big change. Plans are underway to turn this popular food truck park into a permanent restaurant, leaving only one food truck on-site.
In September, Truxtop submitted these plans to Santa Rosa County. The vision includes building a new 2,600-square-foot restaurant on the south end of the property, which spans 1.3 acres. Currently, Truxtop hosts several vendors like Hot Spot Barbecue and Ghost Fried Chicken. While the specifics of which trucks will remain are unclear, it’s expected that the new building will include a bar and kitchen, along with a taproom.
Luis Camero, the park’s owner, opened Truxtop in June 2022. The food court quickly became a local favorite, showcasing four different cuisines. The proposed changes reflect a growing trend in dining, where consumers increasingly seek permanent locations over pop-up experiences. A recent survey found that 70% of diners prefer established restaurants for their atmosphere and reliability.
According to the developers, the restaurant will feature an outdoor deck and a maximum capacity of 127 people. This move aligns with a national trend that shows food truck businesses are evolving into brick-and-mortar establishments. Industry expert Sarah Chase notes that as food trucks gain popularity, many owners aim to create a lasting presence.
Additionally, the design incorporates three unisex restrooms, including one that meets ADA standards, showing a commitment to accessibility. Local chatter on social media reveals excitement about this transformation, with community members eager to see the new space once it opens.
This shift from food truck to permanent location is significant. It reflects both the success of the initial concept and the community’s desire for more dining options. As Truxtop embarks on this journey, it will be interesting to see how they maintain the spirit of a food truck park while offering a more stable dining experience.
For more information on this development, you can visit the Truxtop website.
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