Operating a Food Truck
Though trends are often short-lived in the food service industry, food trucks continue to captivate the collective American food imagination. While there are plenty of examples of permanently parked food trucks, they can be easily transported to locations such as local breweries, office spaces, and farmers markets. The lower operating costs, ease of getting into business, and substantial growth rates are attractive to start-ups and existing businesses alike.
It's relatively simple to get into the industry, since you can outfit a used delivery truck with the equipment you need for about a quarter of the cost of the cheapest restaurant start-up. The food truck movement has gained momentum in recent years, so you might be considering making the leap yourself. Below, we'll go over some tips that could help better prepare you and your food truck for business.
Tips for Food Truck Operators
- Decide if owning a food truck makes sense for you. With the costs of food, staffing, and fuel, profiting off of a food truck can take a while. Check out the local market to see if it's reasonable to expect a return on investment. You may get good information from operators already in your area, who generally consider a new addition to the market added value rather than competition. Food truck operators are more likely to offer tips to beginners, as they have been in the same spot.
- Educate yourself on the licenses and permits required to operate a food truck in your area. In addition to the licensure needed to run a restaurant, different municipalities have different requirements for owning a food truck, so check the rules and regulations for your area.
- Develop your menu. Once you have your concept, you'll want to develop a limited menu that can easily be prepared in your food truck. People expect quality, so look for ways to give your menu a gourmet flare while remaining casual.
- Purchase the right equipment. Just like with brick-and-mortar restaurants, it's imperative to make sure your food truck is outfitted only with the equipment needed for your menu and not any unnecessary space fillers. For instance, ice cream freezers don't need to be in a barbecue-focused food truck. It's also important to note some areas might have restrictions on how food trucks are stocked and arranged.
- Advertise your business on social media. Social media is a great way to let potential customers know where your food truck will be stationed on a given day. Utilizing social media lets you simultaneously build relationships with your customer base and promote your food truck.
- Remember you'll probably need more room and time than you might think. In order to be ready for the day's orders, many food trucker operators spend late nights and early mornings prepping for the day ahead. Much of that work is done in a commercial kitchen or commissary that rents out cooking space. Some states may regulate where you can create your dishes, so it's imperative to nail down food prep before you get started.
- Accept every day is different. A rainy day will inevitably cut sales for food trucks, while a sunny summer day is likely to bring out more customers. Recognize these downtimes and consider whether it's worth it financially to get the truck out of the garage in slow times. Hitting the road costs money you might not recoup on an off day.
For more food truck tips, check out our How to Start a Food Truck article.
