Several food truck owners at Al-Omran Walkway in Al-Ahsa Governorate confirmed that the current heatwave and high temperatures have contributed to a decline in visitor numbers and a decrease in orders, especially during daylight hours, prompting many of them to adjust their operating hours to the evening.

Conversely, others explained that maintaining product quality, adhering to business hours, and offering unique menu items have helped keep their projects viable despite the climatic conditions, stressing that product quality and customer trust are the most important factors for the sustainability of food truck businesses year-round.

Ahmed Al-Bahar, a food truck owner at Al-Omran Walkway in Al-Ahsa, said that traffic at the walkway is highly dependent on the seasons. He explained that the peak commercial season is during October and November, when moderate temperatures boost visitor numbers, while business slows down in summer due to heat and in peak winter due to the cold.

He noted that operating hours change according to the weather, with some trucks delaying opening until after 5:00 PM in the summer, while others do not open until after Isha prayers due to low daylight demand. He stated that the most requested products in summer are water, cold drinks, and carbonated beverages like mojitos, as visitors exercising at the walkway need to replenish fluids. He added that this line of work requires patience, as some days pass with few sales, but persistence and not giving up is the path to success. He emphasized his daily commitment to transporting food items, such as chips, biscuits, and sweets, to and from his home to maintain quality and protect them from heat, stressing that he refuses to sell any damaged or low-quality product based on the principle that he would not sell what he would not accept for himself or his family. He called on Saudi youth to be ambitious, patient, and persistent, and not to surrender when facing difficult beginnings, affirming that success and livelihood require struggle and diligence, and that continuing to work while trusting in God is the path to achieving goals.

Fadel Al-Sawaf, another food truck owner, said that quality and the commitment to serving fresh bread daily have made customers seek him out throughout the seasons, noting that maintaining quality is the main reason for sustained customer trust. He explained that his menu includes egg and cheese bread, cheese with Omani chips, cheese with zaatar, and a variety of chocolate options such as Nutella, Lotus, and Pistachio. He added that adults prefer natural options like eggs, zaatar, and olives, while children lean toward chocolate products. He explained that he is careful to use limited amounts of sugar, taking into account the health of all age groups, and emphasized that cleanliness is his top priority, followed by adherence to fixed business hours so customers grow accustomed to his presence, in addition to preparing orders directly in front of the customer and allowing them to choose their preferred flavors.

He pointed out that the success of any project depends on product quality and good customer service, stating that an excellent product attracts customers year-round without being significantly affected by seasonal changes. He called on Saudi youth to take the initiative to establish their own projects, such as food trucks, cafes, or small businesses, even if they hold other jobs, asserting that these projects contribute to increased income, meet living needs, and open broader horizons for success and financial independence.

Ali Al-Hassan, a food truck owner at Al-Omran Walkway, said that the nature of demand for the project is directly linked to weather conditions. He explained that high temperatures during summer lead to a decrease in visitors, while moderate winter weather sees more activity and good turnout from strollers. He noted that the project offers a variety of coffees, sweets, and cold and hot drinks, pointing out that demand during summer is concentrated more on cold drinks, such as hibiscus and refreshing beverages, to suit the hot weather.

He explained that he made sure to equip his truck with a solar power system to run refrigerators and maintain the quality of milk and products requiring refrigeration, while some ingredients are prepared daily at home and transported to the workplace to ensure fresh and safe products. Al-Hassan indicated that continuing to work and seeking a livelihood is the basis of success, stressing that sitting at home does not yield results, and that small projects can turn into a source of income that exceeds a primary job if managed correctly. He addressed a message to Saudi youth urging them not to hesitate to enter the field of self-employment and not to be shy about working in small projects, affirming that these projects could be a gateway to a successful professional future, based on his experience spanning more than 15 years in business.

Mustafa Hussein Al-Muraihel, a food truck owner at Al-Omran Walkway, confirmed that his project offers a variety of popular traditional dishes that enjoy high demand from visitors, most notably Harees, Bechamel, Samosas, potatoes, and Balila. He explained that commercial activity during the summer experiences a noticeable decline due to high temperatures, leading to lower demand for food compared to seasons with moderate weather.

He indicated that he is careful to maintain the quality and safety of products; therefore, he does not leave food items inside the truck after work, but transports them daily home and stores them in appropriate refrigerators to ensure serving fresh and safe products to customers. He directed a message to youth calling on them to invest their time in work and diligence and not wait for opportunities, affirming that work, no matter how simple, remains better than unemployment, and that perseverance is the road to building a better future.

Masouma Abdullah, owner of a food truck project and local artisan products at Al-Omran Walkway, said that demand during summer is concentrated on light snacks and cold drinks, noting that customers prefer meals that suit the hot weather. She explained that her project offers a diverse selection of dishes, most notably Iraqi kebab, Iraqi kibbeh, Rizo, and chicken burgers, noting that the type of dishes changes by season, as summer meals differ from winter meals. She added that her project has managed, over nearly six years, to build a wide customer base thanks to the quality of products and commitment to offering unique foods with a special touch, which attracted visitors from Hofuf, Mubarraz, and the villages of Al-Ahsa, in addition to customers from Dammam, Qatif, and other regions who came to experience the dishes she is famous for.