Editor’s Note: Today we’re excited to present a post from Jeremy Adams. Jeremy is the President/CEO of Prestige Food Trucks, which is the world’s leading custom food truck manufacturer. In his current role as President/CEO, Jeremy manages dozens of employees, interacts with clients, and maintains a healthy relationship with all of his business partners. Since Prestige, Jeremy has launched many other successful companies.
With 2018 down to its final three months, we wanted to give food truck owners three tips. The hope is that these three tips can help you rock the last three months of the year.
Check them out below and we hope you’re well on your way to achieving all of your food truck goals this year.
The reasoning behind this is simple: As the temperatures start to drop, it’s going to be harder to attract people to your food truck. Your revenue could take a hit as a result. Of course, you will always have loyal customers who travel to your mobile kitchen, even in frigid temperatures. However, you can supplement your income (and know you have money coming in) when things get slow if you set up catering gigs ahead of time.
This is easier said than done, but if you have a good track record and a following, then setting up catering jobs might come easy for you.
Adding a catering service during the offseason can help you make more money and can lead to you reaching new customers who have never eaten at your truck before.
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While getting your truck ready for the winter might not sound glamorous, it’s something that needs to be done, whether you plan on staying open during the winter or not.
Routine maintenance will make the process that’s winterizing your food truck easier. You’ll also want to make sure you have good snow tires and windshield wiper blades (something that tends to go under the radar far too often with vehicles).
We also encourage food truck owners to read the article below…
RELATED: Nine Ways to Winterize Your Food Truck
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What do we mean by this? Find locations that are flooding with people no matter what time of the year it might be, such as downtown hotspots, business districts, apartment buildings or outside of gyms. Being able to rely on a few (or even one) location where there are a lot of people will help ensure that money is coming in no matter what time of the year it might be.
October, November and December (and beyond) might be tough for food truck owners since there’s likely going to be less foot traffic and it’s almost the offseason in the food truck industry, but there are ways to counter it. We hope the three strategies above can help.
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This post was last modified on October 17, 2018
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