1992 — Mark Lawrence, "Super sleuth is, aah…a super bloke", The Age, 31 October 1992:
That time — and place — is about an hour later in a "bustaurant", a beautifully appointed mobile restaurant hired for the services of the star during the shoot.
The Bay Area's newest food trend is bustaurants, gourmet restaurants built into buses complete with kitchens and dining rooms. While this region didn't invent the bustaurant —that mantle in the U.S. goes to a double-decker in Los Angeles named World Fare—the Bay Area has evolved the concept and is now home to two such moveable feasts, which attract equal parts adventurous diners and bus-loving kids.
For his new "bustaurant" called Le Truc, chef Hugh Schick has transformed a yellow vehicle designed for hauling schoolchildren into a gleaming, black mobile eatery tricked out with copper grills.
2011 — Linda Civitello, Cuisine & Culture: A History of Food and People (third edition), John Wiley & Sons (2011), →ISBN, page 363:
Now twenty-first-century chefs can be found in dessert trucks, grilled cheese trucks, barbecue trucks, even a bustaurant on top of a double-decker bus, all over the United States.
2011 — Marsha Collier, The Ultimate Online Customer Service Guide: How to Connect With Your Customers to Sell More!, John Wiley & Sons (2011), →ISBN, page 216:
A good example is the creative twist at @Worldfare, the world's first double-decker "bustaurant," with a "chef down below and a party on top!"
But when Mr. Schick and his business partner, Blake Tally, decided to open Le Truc, a San Francisco "bustaurant," with a gourmet kitchen and dedicated seating area inside a converted school bus, the two quickly learned that the kitchens in food trucks are very different from their brick-and-mortar equivalents.
As the name implies, a bustaurant is not a truck but a bus, often a double-decker with the lower level for the kitchen and the upper level for customers to sit and eat.