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“Fast Food”: Refined and Redefined with Robert Mikalonis of On The Move

On today’s podcast, we chat with Robert Mikalonis, Director of Food Trucks for On The Move. We discuss the dramatic increase in food truck viability, how the old “roach coach” stereotype no longer applies, how brick-and-mortar restaurant franchises are utilizing them, and how technology is moving the food truck into the future. For the…

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On today’s podcast, we chat with Robert Mikalonis, Director of Food Trucks for On The Move. We discuss the dramatic increase in food truck viability, how the old “roach coach” stereotype no longer applies, how brick-and-mortar restaurant franchises are utilizing them, and how technology is moving the food truck into the future.

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More Food & Beverage Insights

Food manufacturers are upgrading existing plants instead of building new ones

Food manufacturers are upgrading existing plants instead of building new ones

Food manufacturers are spending 2026 capital on upgrades inside existing plants, with equipment orders outpacing new construction. PMMI puts US food machinery at $5.1 billion for 2025, rising to $7.1 billion by 2031. Manufacturers are preparing for FSMA 204 in 2028.

  • 01Manufacturers are preparing for FSMA 204 in 2028, and that is shaping equipment and line-upgrade decisions.
  • 02New lines win approval before new plants because their return is easier to prove, especially when automation and hygienic design cut cost of goods and shorten sanitation.
  • 03Food and beverage manufacturing is projected to add jobs through 2034, suggesting automation is aimed at getting more output from a workforce that is still growing and hard to staff.

Oct 16, 2026

Why Texas keeps calling a klobasnek a kolache

Why Texas keeps calling a klobasnek a kolache

Middleby's Innovation Kitchen chef builds a sausage-and-cheese klobasnek and a fruit-filled kolache from one brioche-style dough, proofing both for thirty minutes and sending the klobasniky into a Blodgett XR8, to show the two are different pastries. Texas Monthly dates the klobasnek to 1953 in West and the blurring to Kolache Factory's 1982 Houston launch, and bakers in Austin and Utah say customers rarely ask for the right word.

  • 01One slightly sweet brioche-style dough makes both pastries: wrapped around sausage and cheese it is a klobasnek, pressed into a well and filled with jam or ricotta it is a kolache.
  • 02The klobasnek is a Texas invention, dated by Texas Monthly to 1953 at a bakery in West, and the naming blur began when Kolache Factory sold both under one word in Houston from 1982.
  • 03Most shops will keep the sign as is: an Austin shop owner told Texas Monthly one customer in ten thousand insists on the distinction, and a Utah bakery wrote in September 2026 that it knowingly sells klobasniky as kolaches.

Oct 16, 2026

Tailored Bottling's Dearborn plant is built for 750 million cans and bottles a year

Tailored Bottling's Dearborn plant is built for 750 million cans and bottles a year

Tailored Bottling Solutions' Dearborn, Michigan plant is designed for about 750 million beverage units a year but is still ramping up. Only 18 people work there today. Staffing up to three shifts, roughly 45 to 50 workers, sets how quickly beverage brands can use that capacity.

  • 01Dearborn's 750 million-unit design runs on 18 workers today. Three full shifts need about 45 to 50, so headcount is the best public read on when full output arrives.
  • 02The Dearborn plant’s equipment is built for up to 750 million units a year, depending on the ramp.
  • 03TBS says its Miami site, TBS South, is fully operational and has completed large-scale runs and signed multi-year production agreements.

Oct 8, 2026

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