Hundreds of hungry foodies flocked to the Rose Kennedy Greenway Saturday afternoon for the ninth annual Boston Food Truck Festival where they had the chance to chow down on dozens of cuisines from more than 30 food trucks. Everything from ice cream sandwiches to Mexican cheese corn on the cob to chicken nuggets were being served up to visitors on the chilly weekend afternoon. 

Ari Kendall, the owner of ChikChak, a Middle Eastern cuisine food truck featured at the festival, said the process of getting one’s food truck in the Boston festival is harder than it seems.

“The application for this festival is pretty selective,” Kendall said. “The event organizers are looking for something healthy and see if you are involved in the community and donating to charity.”

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The Boston Food Truck Festival attracted hundreds of visitors, Kendall said. 

Kendall said the convenient location of this year’s festival helped sales growth this year compared to past events. The foot traffic definitely got people popping by for an afternoon snack, he said.

“We served 330 more customers this afternoon,” Kendall said. “There are more people in this festival compared to the others we’ve been to because this one is located in the center of the city.”

Jessica Shen, the owner of RiceBurg, a food truck offering Western and Eastern fusion burgers at the festival, said her truck features Asian-style burgers with buns made of rice, giving her cuisine a special touch.

She emphasized the need for efficiency within a truck at a festival as populated as Saturday’s.

“We only have four burger options, which will be easier for the customer to make decisions, and the staff on the truck can serve food a lot more quickly,” Shen said.

The Boston Food Truck Festival offers Boston residents a chance to check out all of the food trucks that might frequent places in Boston they live or work. It also gives truck owners and workers a chance to bring in some extra cash before the temperature take a dip — Shen said the winter months are the hardest for food truck vendors.

“The hottest food truck seasons are from May to October,” Shen said. “The rest of the months are too cold, so people do not go that often. Therefore, besides running a food truck, we also do popup events, adapting multiple business strategies in accordance with Boston seasons.” 

Rosy Gu, a freshman in the College of Communication at Boston University, said she visited the festival with her friends. 

“I got an acai bowl from the Street 55 Boston food truck,” she said. “The price of food is not much cheaper than that of a restaurant, but it is reasonable for its size and toppings.”

Chris Benderack, the owner of Whoopie Wagon, a truck that sells homemade Whoopie Pies and was also present at the festival, said he hopes to be able to attend more events like the Boston Food Truck Festival in the future.

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