Josh Nibert delivers food for the soon-to-open Blank Slate Food Truck near Oswego. The mobile vendor, that will serve up different seasonal menus, is part of the growing trend of food trucks in the area.

By Maksym Hart
InkFreeNews

WARSAW — Food trucks are rising in popularity across Kosciusko County, offering both entrepreneurs and customers a fresh alternative to traditional dining.

From first-time operators to established vendors, mobile kitchens are quickly becoming a staple of the local food scene, especially with new state legislation and local support making it easier to get rolling.

Josh Nibert, owner of the soon-to-launched Blank Slate Food Truck, said he was drawn to the flexibility and affordability food trucks offer.

Nibert, who has worked in both restaurants and manufacturing, said starting a truck felt like the right move after years of dreaming about running his own restaurant. He plans to serve a rotating seasonal menu, with summer items, like barbecue, pasta, sandwiches, and salads.

Events, such as Milford’s Food Truck Friday, bring together local entrepreneurs and fans of fresh food experiences in Kosciusko County.

“I didn’t want to wait any longer to start something,” he said.

Stories like Nibert’s are becoming increasingly common in Indiana. According to Grand View Research, food trucks are one of the fastest-growing small business concepts in the country.

In response to this boom, Indiana lawmakers recently passed House Enrolled Act 1577, which, upon taking full effect in 2027, allows vendors to operate statewide under a single mobile retail food establishment license, replacing the need for separate county-by-county permits.

The application fee will be capped at $450.

“We’re making it as easy as possible to own and operate a business, no matter where you are in the state,” said Rep. Joanna King, R-Middlebury, who authored the bill.

Locally, the Kosciusko County Health Department oversees inspections and permits. Daily food permits are $15, while yearly permits cost $50, both plus postage.

To qualify for a yearly permit, vendors must secure a commissary, typically a restaurant kitchen, for food preparation and cleaning. Kosciusko County currently has 66 such “mobile units” with yearly permits.

Desiree Ponsler, environmental food specialist with the Kosciusko County, said inspections are performed before permits are issued and at events when possible. “We don’t make it out to every event, but we try,” she said. “(For daily permits) you can’t just set up anywhere, you have to be part of an event, like a fair or festival.”

Inside this food truck, a vendor quickly prepares new meals for hungry customers.

The Kosciusko Chamber of Commerce has also welcomed the trend.
“We have a healthy rotation of food trucks at our events, but we welcome all new food trucks of any kind,” said Nora Christiansen, the chamber’s event coordinator. “People like things that are different; they like trying something new.”

That curiosity has helped entrepreneurs, like Nibert, get their start.

Though Nibert is still finishing final prep on his truck, which will operate by Wake N’ Lake on North Barbee Road in Warsaw, he’s already been approached by local churches and community organizers interested in hosting him at events.

“It’s something I can do on my own and grow at my own pace,” Nibert said. “Eventually, I’d love for other people to be able to use it too, to test ideas, learn the ropes.”

Also among those helping fuel the trend is Michele Camacho, owner of The Twisted Tiki in Syracuse. What began as a hobby during the pandemic quickly turned into a full-time business.

“Before the truck was even built, we were booked six months in advance,” Camacho said. “It had a life of its own.”

Michele Camacho, owner of the Twisted Tiki food truck, now operates from a permanent lot in Syracuse but recalls the challenges of setting it up. She faced town resistance, hired a lawyer, and rallied community support. “From the customer’s perspective, we were greeted with open arms,” she said.

For Camacho, the appeal of food trucks lies in lower startup costs, flexibility, and the ability to build a customer base while traveling. “You can go to busy festivals and get your name out there,” she said.

Nibert agreed. “It’s a fraction of the cost of a restaurant, and I can do it by myself,” he said.

For Nibert, the decision to leap into business was not easy, but it was worth it. “It probably took me 10 years to make the jump,” he said. “But once I did, it felt like a huge weight came off my shoulders. Even on tough days, I know I’m doing what I love.”

In the meantime, Kosciusko County’s food truck scene shows no signs of slowing. From Warsaw to Syracuse, entrepreneurs are finding a welcoming environment and an eager customer base hungry for variety.