The popularity of food trucks continues to climb, and the business world has been taking notice.  While once the domain of streetwise entrepreneurs with culinary chops, investment bankers and established fast food businesses are getting into the game as well, according to Entrepreneur Magazine's Jason Daley:

The food-truck craze--whether it's a bubble that will eventually burst or a new fixture on the American culinary scene--is pulling in big numbers. In a 2010 survey by Chicago-based food industry research and consulting firm Technomic for American Express, 26 percent of Americans said they had visited a food truck in the last six months, despite the fact that most trucks are concentrated in a few big cities. A popular Food Network reality show, The Great Food Truck Race, in which seven mobile gourmands try to outsell each other, has primed millions of people for mobile dining.

"Ten percent of the top 200 restaurant chains will have a mobile presence in the next 24 months," says Aaron Noveshen, co-founder of Mobi Munch, a Los Angeles-based company that helps develop mobile platforms and runs several food trucks in California. "I can already count eight that do."

Even if the hipster sheen fades from the gourmet food trucks, Noveshen believes they'll still find a customer base at colleges, corporate campuses and other areas where full-service restaurants aren't viable. Food trucks offer something that is always appealing: convenience.

"People are more time-starved than ever," Noveshen says. "Mobile food will serve that need. It's a fundamental thing that never goes away."

Read Franchises Hop on the Food-Truck Trend here.