America's latest food craze really isn't so new. Just go back to your childhood summers when the only thing that could break up baseball games or pool parties other than a mom's voice was the sweet siren call of the ice cream truck rolling into your neighborhood.

Take that image – except replace kids with business professionals and switch out the ice cream man for a gourmet chef – and you have food trucks, coming to a city near you…if they haven't arrived already.

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Growing up in Morocco, Yassir Raouli likely never heard an ice cream truck's melody. But after trying multiple ventures in New York City – waiting tables, managing night clubs, and opening an online clothing shop – Raouli came up with an idea, Bistro Truck, that could carry him to retirement.

"I did research, and I wanted to start a restaurant. I always wanted to have my own place," he says. "What made sense was the food truck."

If you still haven't caught on, the food truck is exactly what it says it is. An entire restaurant, from the kitchen to the cash register, is self-contained in a truck or van. Food truck owners, who often double as the chefs, drive their restaurants to the people rather than letting the people come to them. From there you start to notice differences.