What Held Your Food Truck Business Back Last Summer?

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.

In hopes of not making the same mistakes as last year, we encourage food truck owners to ponder this question: What held your food truck business back last summer?

Take some time to think that question over, incorporate reflecting and also look back at your food truck numbers.

Did you not branch out enough? In other words, did you stay in your bubble by serving at the same locations and not trying to find food truck events or catering gigs?

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Perhaps you were afraid to change up your menu. Maybe some of your meals didn’t sell well and the ingredients went to waste on a weekly basis. Maybe your customer service was bad. Maybe your food truck team needed improvements.

Whatever the case might be, now is the time to figure out what held you back last summer so you don’t make the same mistakes this summer.

If you want to achieve more success and make all of your goals come true in this industry, then you, more likely than not, need to do things you haven’t been doing. Don’t expect different results if you continue to do the same things over and over again.

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You might cook amazing food that everyone loves. You might also put in the work and give your food truck business everything you’ve got. But that still might not be enough if you aren’t fixing things that need to be fixed.

Figure out what held you back last summer — it could be anything and everything, and every business is different — and then make necessary changes so you can increase your chances of succeeding this summer.

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Good luck, FoodTruckrs!

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