Today is the last Friday of the year, if you can believe that.
So, for this week’s edition of Flashback Friday, we wanted to do something extra special…
Not only will we be going back in time to check out an article that is jam-packed with food truck information but we will also be providing the link to every Flashback Friday article of 2017.
Check it out below, and happy New Year!
Flashback Friday: What To Do When You Don’t Have Enough Food Truck Customers
Today’s an exciting day here at FoodTruckr—it marks the return of the “How to Run a Food Truck” series! We can’t wait to continue bringing you the brand new business advice and insider tips that will help you run a successful food truck, so we’re going to dig right in.
When we left off last, we were in the midst of Unit 3—a section that’s all about overcoming the most common challenges FoodTruckrs face. We showed you how to prepare for the off-season in Lesson 09, and helped you perform preventive food truck maintenance in Lesson 10. Today, we’re going to tackle another especially important topic that every new food truck owner needs to consider: What do you do when you don’t have enough customers?
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More preview action from the article:
2. Reevaluate What You’re Spending and Using
Once you have a clear picture of your food truck’s finances and you know which items are and aren’t selling, it’s time to reevaluate what you’re spending.
First, let’s start out by looking at the ingredients and tools you’re purchasing to keep your truck running on a daily basis. Are there any menu items that aren’t selling well that require you to purchase special ingredients or tools? Consider taking them off your menu and focusing on items that will sell better. How about the ways you’re packaging your food? For instance, do you really need to have plates for people who want to eat right then and to-go boxes for people who are on their way back to work? Perhaps you can eliminate the plates from your weekly budget and instead give everyone their food in a box.
You can also cut back on supply waste by offering bags to customers instead of automatically giving them away with each order, and by setting napkins and silverware out on the counter where customers can easily see and take them instead of putting them in every single bag. Many people don’t need these items and will throw them away as soon as they reach their destination anyway, so you can save money (and the environment!) by only providing them to the people who want them.
After you’ve figured out how to reduce product and food waste on your truck, it’s time to take a look at your overall budget and how much you’re spending on categories like marketing, repairs, and truck improvements. We could go into a lot more detail on all of these topics (and will in the future), but for now, it’s simply important to be really conscious of your spending and to look for ways to reduce your costs. Here are a few ideas:
And now, we give you every Flashback Friday article from 2017.
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