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Owning and running a food truck can be both fun and profitable. But you’d better know what you’re doing. Here are some things to consider before you take the plunge.
If you see a fresh, creative angle, don’t be afraid to roll the dice. Especially if you have a great menu in mind.
Sell What You Love
Unless you’re high-priced gourmet chef or Hannibal Lector, the cuisine you love to cook for yourself and your family is probably the cuisine you ought to serve from your food truck. Trying to ‘occupy a niche’ you don’t enjoy yourself might be a short-sighted strategy.
Pick The Right Spot
Find natural spots for foot traffic during work hours, being sure there’s a large potential customer base to draw from.
Know the industry well enough to see what’s just about to become popular. Be ahead of the curve, but not too far ahead!
Get The Paperwork Done
You might consider your venture to need no more consideration of licensing and fees than a kid with a sidewalk lemonade stand. Your local government will probably disagree.
Know Your Turf
All other things being equal, if your neighborhood suggests clear favorites, don’t be shy to service them.
Budget for the equipment your menu requires both in terms of cost and terms of the space you have available inside the truck.
You’re Not Just A Chef Now
You’d better have a good vehicle and know something about its mechanical upkeep. That includes the occasional repair job. Don’t lose a day because of some small, easily replaceable valve.
Make Service Fit Location
Do you want to turn the side of the truck into an open-air kiosk? Do you want to be able to deliver indoors to specific offices? Consider just how full-service you’ll need to be given the locations available.
If you have the means and creativity to really make a design statement with your truck – bless you! You’re beating the competition and adding pizzazz to our streets.