Originally published in 2014, this article has been updated for 2020.
We asked food truck owners from across the country one simple question: What’s the one thing you wish you’d known before you started your food truck? Oh boy, did you all deliver!
From the cynical to the hilarious to the outright unexpected, you shared tremendously practical insights for any aspiring food truck owner out there. This is precisely the type of knowledge we here at FoodTruckr aspire to share in our quest to create a resource for the entire food truck community.
From tips and tricks on compiling the paperwork to advice on fostering relationships with customers, consider this a crash course in food truck fundamentals taught by experts.
Want to start a food truck? Check out How to Start a Food Truck: The Ultimate Guide
Hands-down, navigating all the regulations was the most consistent external source of frustration we heard. Luckily, food truck owners had plenty of advice about avoiding potential headaches.
Want to learn more about permits? You’ll find more info in Lesson 21 of our How to Start a Food Truck Book
Ben from Luke’s Lobster (New York, NY)
I wish I had known how anti-truck the NYC government is. If I had known that there was no way I could legally own a permit for my business, that it was illegal to staff my truck the way I staff a restaurant, and that it would suddenly become illegal to sell from a metered parking spot whether or not I pay the meter.
In short, if I had known that despite running an honest business I would have to operate in gray areas of the law at the whim of the NYPD, I would have been more prepared for the trials of the business.
Chuy from Mariscos Jalisco (Olympic, CA)
I wish I would have known how much the regulations would change over time with the general acceptance of our industry. I believe there needs to be a central location for all food truck vendors to check the laws and regulations of each county in California and eventually all states.
Check out Lesson 5 and 8 in our How to Start a Food Truck Book for more info on food truck laws.
Jordan from Mustache Mike’s (San Francisco, CA)
As an owner, it can get quite confusing trying to keep up with and understand all of the different mobile vending laws and to obtain all of the required credentials.
Each state and city’s requirements are different, but out here in California you need about a handful of different credentials before opening up your doors such as a California Seller’s Permit (from the state), a Local Health Department Permit (from the county), a city business/peddler’s license (from the city), etc.
As a food truck owner you also need to have a Food Safety Handler’s certification and even your truck itself needs to be certified as well through the Housing & Community Development (HCD Department). If you operate in multiple counties or in different cities, you would need a whole new set of credentials for those locations as well.
Roy from Champion Cheesesteaks (Atlanta, GA)
In Georgia, we are in the most regulated state in the country, strong in terms of what the health department required, and there’s no streamlined method of being able to get a truck approved because each county is different. It’s almost impossible to get a license.
Note: This food truck has closed since this article was published.
Felix from Gillian’s Italian Ice (Suffolk County, NY)
When I bought my truck, I expected to be able to park it somewhere and sell without being bothered. This is not the case, and the special permit needed requires everything from a lease to rent the spot I am parked in to providing toilet facilities. The fine is heavy if you are caught selling on the side of a road, for example.
Note: This food truck has closed since this article was published.
Bollywood Zing (Smyrna, GA)
I wish I would have known what all went into the permitting process and how involved it is so that I could have been more prepared and ahead of the game.
Note: This food truck has closed since this article was published.
Melissa from Melissa’s Chicken and Waffles (Orlando, FL)
Check with promoters, farmers markets, lunch spots, etc. about their waiting lists for trucks. A lot of trucks come out with the thought that they will be able to bring their new truck to all these events, but sometimes the waiting lists are months, even years.
Note: This food truck has closed since this article was published.
Rachel from La Cocinita (New Orleans, LA)
I wish I’d known that it would be so difficult to obtain a permit to operate our truck. That struggle—which took months—was what initially inspired my partner and me to start the New Orleans Food Truck Coalition back in early 2012. We spent a year and a half working with city officials on legislative reform, which were just recently passed by the City Council and the Mayor.
Starting in January, there will be 100 permits for food trucks (there were previously only a dozen or so). Also, we have gained access to certain areas of downtown that were previously off limits. We increased the amount of time food trucks can stay parked in one spot. Most significantly, we completely eliminated the proximity restriction that prevented us from parking within 600 feet of restaurants.
Food trucks may seem like fun, but they require serious business planning to be profitable and sustainable. Many food truck owners expressed great thoughts on this very point.
Want to learn more about creating a business plan? Read Lesson 9 in our How to Start a Food Truck Book
Lisa from Two for the Road (San Diego, CA)
Expect it to cost you a lot more than you think to run your business. You need a license for every city you visit. Liability insurance will run upwards of $1,900 per year. Fuel costs are very high—most trucks only get about 7 MPG.
You will be at the store or stores every day because you cannot buy in bulk, often because you don’t have the space to store the product. This means that you will often pay more than a regular restaurant does.
Want to learn more about insurance? You’ll find more info in Lesson 18 of our How to Start a Food Truck Book
Joe from Chef Joe Youkhan’s Tasting Spoon (Trabuco Canyon, CA)
I wish I would have known how truly expensive it was going to be to get the business off the ground. Even with a detailed business plan, it was 30% more than anticipated.
Louie & Daniel from Rito Loco (Washington DC)
I think the one thing that we wish knew prior to getting into the food truck business is how efficiently we could actually run the business. When we first started, we hired a marketing/PR rep—a waste of money! We spent extra money all over the place, but learned how to run a really lean operation.
Juan from MIHO Gastrotruck (San Diego, CA)
Always prepare for the unexpected; truck breaking down, selling out too soon, preparing too much. The best advice I can give is just like any other business you venture into, “Do your homework and write a solid business plan!”
There are so many trucks that rolled out that didn’t do the proper research and development, financial projections, break-even, and capital requirements. Without this essential piece you are setting yourself up to fail.
Note: This food truck has closed since this article was published.
Leah from Babycakes Truck (Chicago, IL)
I would have to say that I wish I had better understood the food truck climate in Chicago, where consumers are rather uneducated in general about food trucks and the city seems utterly opposed to the entire industry.
I had researched the market in LA and New York and had some major misconceptions about how much money a food truck here in Chicago would realistically be able to generate in a day.
The truth is, my food truck serves more as an advertising vehicle for other revenue generating channels, such as catering, food delivery and cooking classes. Though we do make money with the food truck at special events, the daily grind is just not that profitable.
Sameer from Rickshaw Stop (San Antonio, TX)
No matter how good your food is, your business plan needs to be equally good—if not better—and vice versa. Do your homework about your market. Don’t think The Great Food Truck Race windfalls will be as easy as seen on television. It’s a business, not a cooking hobby.
Note: This food truck has closed since this article was published.
Hands-on ownership is not a suggestion; it’s a requirement. And vacations are hard to come by. Be prepared to roll up your sleeves.
Stephanie from Seabirds Truck (Costa Mesa, CA)
A few months into starting the truck, I realized that in order for us to grow, I needed to remove myself from the truck to have time for answering emails, booking stops, developing new menus, promotion and marketing, etc.
With doing that, I had to pay about three people to replace me, and I noticed that the quality of product and service dropped. For instance, sometimes menu items would be served that were under my standards or we would open our doors for service later than we had on our schedule.
John from Capelo’s Hill Country Barbecue (San Francisco, CA)
The food truck business is not just about your passion for food. It’s a crazy combination of business, time management, marketing and most importantly making people happy with your product. How you spend your time is extremely valuable to the success of your food truck business.
Christina from Son of a Bun (Los Angeles, CA)
Before I got into the Food Truck Business, I wish I knew how time consuming it was to get all my product. It is difficult for food trucks to receive product deliveries, because a last minute event may pop up and you won’t be able to stay there to receive it. Now, I spend extra time in the mornings just driving around in my cars, shopping for ingredients.
My advice: engineer your menus to be simple and don’t use too many ingredients or specialty items.
Want to learn more about shopping for ingredients? Click here.
Guy from Nana G’s Chicken & Waffles (Atlanta, GA)
The amount of time you’ll spend shuttling food. I feel like I’m always at Restaurant Depot, Sam’s, or the local grocery store.
Scott from Streetza Pizza (Milwaukee, WI)
Owning a food truck is a much greater time commitment than most potential owners think. Especially when you are making things from scratch.
The amount of prep and post sale time is actually about equal to the service time. Something to take into account when you are estimating your labor costs in your P&Ls.
Paawan from The Chai Cart (San Francisco, CA)
I wish I had known that this business would really limit my ability to take vacations. I run three chai carts in downtown San Francisco and chai is something people have everyday. There are really no options for authentic and/or good chai in San Francisco.
My customers expect us to be open every day. It’s great to become part of people’s lives, but it does add the pressure of running the business seamlessly, without any breaks.
Nick from Slider House Burger Co. and Tortally Tasty (San Diego, CA)
I wish I would have known that it’s an endless cycle of long, long hours day in and day out. As Jacob Bartlett of the Mastiff truck said, “We don’t work full time. We work all the time.” And it has been my family business since 1926 so I have a very unique view on it that has kinda been warped by the online business world.
There are tiny-ass margins and way too many people to deal with. And what I’ve found in this industry is that the most successful truck operators are the ones who 1) have a passion for food and 2) love people and interacting with them daily.
Matt from Scratch Truck (Indianapolis, IN)
The one thing that I wish I knew before I started is that the time it takes to make a truck successful. I am sure it is the same in any business, but I didn’t realize it would be seven days a week, 11 hours a day.
If my eyes are open, I am working on the business in some capacity. It is all-consuming. I love it, but didn’t realize there would be so much to do all the time.
Note: This food truck has closed since this article was published.
Jamie from Where’s the Fire (Apple Valley, CA)
One thing I wish I knew before starting this business is how much work goes into it. I mean I didn’t think it would be easy, but most outsiders just think “Oh my goodness your job is so easy, you cook on your truck for 5 hours and you’re done.”
No! It takes so much time cleaning, shopping, prepping, menu changes & development, driving, on site cooking & cleaning, emails, interacting with coordinator, marketing, increasing catering sales, etc.
Note: This food truck has closed since this article was published.
Kenneth from Devilicious Food Truck (Temecula, CA)
We have learned that this industry relies on the cooperation of other food truck owners, local businesses, and suppliers. There is more to the back end of the business which we didn’t realize before starting it.
There is networking, finding reliable suppliers, and food preparation. Lots of food preparation. Basically owning a food truck is your life.
Timothy from Flatiron Catering Group (Los Angeles, CA)
The food truck world is just like a restaurant, it’s dog-eat-dog, and no one is going to help you figure it out. The way to succeed is to earn respect from your fellow food truckers.
Note: This food truck has closed since this article was published.
Make food so good it sells itself…almost. Finding the right events and taking advantage of those opportunities is an art in itself.
Stephanie from Seabirds Truck (Costa Mesa, CA)
The nature of the food truck industry relies a lot on chance and luck; you roll the dice every time you go to an event without a guarantee of sales. Sometimes you score big and other times you lose money.
You have to rely on a lot on the word of event organizers that may exaggerate a little to get your truck to come. Or they may want a fee or percentage for you to be at their big event. You never really know what to expect, but with time you can start to understand the patterns a bit better.
Lisa from Two for the Road (San Diego, CA)
Fees are high to attend events ($200-$900) and many places you stop will require that you give them up to 20% back of your sales.
Mike from Garliscapes Food Truck (Orange County, CA)
Booking, booking and booking. The ability to book the right events is the single most important piece to this “food truck” puzzle.
When we started, I thought, “If we have great food, they will come”. That is true, but if you’re at a bunk event because you booked incorrectly, you’re out of luck.
Rhea from Neri’s Curbside Cravings (Los Angeles, CA)
Oh, how I wished I would have known right away which locations and events make the most! When we decided to get into the food truck business, we were ready for all the hard work that any business entails.
Being in the food industry (having a family run business and my own share of restaurants in the previous years), I know that this is a business that requires a lot of patience, long hours and diligence.
Note: This food truck has closed since this article was published.
Dustin & Kristen from Dusty Buns (Fresno, CA)
We wish we could’ve known the amount to prep for each new gig. After our first year, we started building charts and learned that wisdom only comes with time and trials. We hope to keep up with the ever-changing market and improve each year!
Jim from Jimmy Ray’s Bar-b-que (Woodburn, IN)
Being at street, farmers markets, fairs, festivals, or special occasion vending are what adds to the fun of your business and definitely help in the bottom line.
Try to make setup time, after you reach your site, a quick and somewhat easy chore. It takes us roughly 45 minutes to an hour to setup. Other trucks in the Association are setup in 5-10 minutes. We cook outside our truck, on a large grill, while all the others cook inside their truck.
Note: This food truck has closed since this article was published.
Michael and Cheryl from The Burger Bus (Denver, CO)
If possible, try to secure some locations to park your food truck. Find as many as you can, they don’t always work out.
Fishlips Sushi (Los Angeles, CA)
The one thing I wish I’d known: how to find the good location for serving!
Note: This food truck has closed since this article was published.
We’ve covered the food side of the food truck business. What’s left? Oh yes, the truck. From temperamental transmissions to wonky power steering, your truck is both your best friend and your greatest adversary.
Nancy from Kurbside Eatz (Houston, TX)
One thing I wish I knew was that, I needed to get a job as a part time mechanic, if not, an electrician. I’m sure most will agree!
Justin from Bernie’s Burger Bus (Houston, TX)
I would have become a diesel mechanic first.
Andrea from Border Grill (Los Angeles, CA and Las Vegas, NV)
We designed and custom built our trucks. This has been incredible. Learning how to create a super efficient cooking machine. We can produce just as many orders out of our trucks as a restaurant kitchen ten times the size. We love the trucks!
Nic from Blue Sky Dining (Durham, NC)
Be a better truck mechanic! Anyone can make a pan gravy, but can anyone replace their power steering pump?
Note: This food truck has closed since this article was published.
Nathan from Oh My Gogi! (Oklahoma City, OK)
We are going into our fourth week now and my Gogi truck is a 1987 Chevy StepVan. She has who knows how many miles and a countless number of people who have tried to rig her to run. Me being a car enthusiast, I want the old girl to run properly.
That being said she really needed a lot. Replaced the entire transmission, the driveshaft, tires, brakes, wiring, re-customized the interior, had the engine tuned up. But even now I am having some engine issues.
The thing I wish I knew before starting would be to know which trucks run longer, have the quickest available replacement parts, which is easiest to maintain, and the pros/cons of diesel vs gasoline. The cooking, cleaning and serving are the fun part, even if I’m working 18 hour days. Sucks being stuck on the side of the road thinking about all the profits being lost on a Saturday night.
Joel from St. John’s Fire (Houston, TX)
Since I have been in the restaurant business for over 30 years the easy part was the menu and food. I think what I need most was some guidelines on the build of the truck.
For example, what size of fresh water tank is needed for a two shift day? How much propane is need for a week? Generator size? Does an air conditioner really make a difference in a 130 degree truck in Houston summer?
Note: This food truck has closed since this article was published.
Adam from Food Shark (San Antonio, TX)
I wish we knew that Honda EU 2000 generators were the way to go with generators. You can take them tens of feet from the truck, so you won’t get gassed out. It’s more for a place where you’re gonna set up and be for awhile with some space around, like we pretty much always are (not for a mobile city unit unless you have them mounted on top but then what a bitch to have to climb up there and start them every day).
If you have a big loud generator on the front or rear bumper, you might give yourselves carbon monoxide poisoning which over time is not too good not to mention the noise. Anyway, portable, quietish, dependable generators which you can move fairly far from the truck will keep the occupants healthier, at least for Food Shark.
Wendy from W.O.W! (Atlanta, GA)
I wish someone had told me not to cut corners. I wish I had gotten a newer truck. We had so many repairs the first year we were in business.
We had to replace the engine, transmission, all tires etc…if I had just taken that money and bought a better truck in the first place we would’ve been much better off.
Ryan from Dashboard Diner (Indianapolis, IN)
We should have built two food trucks instead of one. We have had great success since launching the truck in the fall of 2011 and are currently in the process of getting ready to build another one in the future. The food truck business is the future of restaurants.
Julie from Sam’s ChowderMobile (El Granada, CA)
The one thing we wish we knew before starting in the food truck business is the amount of maintenance/repairs that would be required for our trucks. A typical restaurant deals with ongoing maintenance for the facility and kitchen equipment. With a food truck, you have those same maintenance issues, but in addition, you have all the maintenance issues that come with owning a heavily used vehicle.
Our trucks serve the entire San Francisco Bay Area, as far north as Napa, and as far south as Monterey. Being headquartered in Half Moon Bay, they put on a lot of mileage, and there is constant need for them to be serviced, which gets expensive, and causes them to be unavailable for periods of time.
Evangeline from The Buttermilk Truck (Los Angeles, CA)
The one thing I wish I would have known is all the extra maintenance that comes with owning and operating a food truck; including, but not limited to generator maintenance, equipment maintenance, vehicle maintenance, etc.
Note: This food truck has closed since this article was published.
You’re nowhere without your customers. And your super-fans are the lifeblood of your business. Becoming a master of ceremony is just as important as becoming a master chef.
Chef Heidi from The Flip Truck (Orange County, CA)
The one thing I wish I had known before I began my business would is how critical a big social media push would have been to help launch the business. I would have put way more focus avenues like Twitter, Facebook, Instagram and the likes – connecting, announcing, introducing, giving offers, specials and a better communication effort to the world of social media.
I didn’t realize the enormous community that relies on social media and had I started that focus three years ago, I feel like we would have come to a certain level of success long before we did!
Want to learn more about effectively using social media? Click here.
Mark from The Hogfather BBQ (Pink Hill, NC)
The one thing I wish I knew prior to operating The Hogfather BBQ food truck is that I never expected such enthusiasm for the brand.
I thought people were honking at me because I was driving slow, but once they got up to the side and front of my vehicle they would take pictures, wave, and give me a thumbs up approval. It took some time getting used to that, especially when I was timid driving a large truck.
Want to learn more about building a strong brand? Click here.
Beckie from Quiero Arepas (Denver, CO)
When disaster strikes you are convinced that no one has it so bad. Then, through talks with other owners, the knowledge you gain along the way and the building of an amazing repair person arsenal, you feel empowered that you have earned your place every day. There isn’t anything we’d rather be doing. We love our truck!
We’d love to read your response to the all-important question: What’s the one thing you wish you’d known before you started your food truck? Please share in the comments.
We so appreciate your continued input on this important topics because it helps to shape the future of FoodTruckr content. We’re here to serve your interests; we’re building this resource together.
Images by pasa47, troismarteaux, meddygarnet, BruceTurner, Townsquare Media Albany, AlishaV, weeklydig, and Scott McLeod
This post was last modified on September 27, 2022
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View Comments
Excellent resource. Indeed, "Expect the unexpected" is common advice. Thankfully, this post gives some form to "the unexpected."
Although food trucks are about fanfare and great food, running a truck is hard work, with numerous challenges and pitfalls (as clearly described in your article). From the trucks I've worked with the common indicator of success is passion. There has to be a true, enduring, passion at the core.
Thanks for launching the site. Looking forward to valuable content and resources to keep the food truck movement rollin'!
Chris, your point about passion is a great one -- it takes sincere, committed passion to succeed in a business as tough as the food truck industry, and that drive is what keeps you going through all the challenges along the way.
So glad you're enjoying the site! We're excited to be a part of the community. Please just let us know if you have any questions or topics you'd like to see us cover!
You know what you just gave me a business idea..... no one owns a food-truck where I live :-)
That's great! We love to see people expanding the food truck community. What area are you in?
Sadly there's probably a reason for that.
yea. I remember the good old chip trick in my town. it was eventually kicked out and shortly after they erected a burger king across the road from where it used to be. Damn corporations always get these stupid regulations passed that prevents small business owners from making any money or even a living.
I want to add one more truck to the list, as i am a little late, just like i usually am with my food truck. I have 2 degrees from culinary school and over 15 years of cooking experience, managing, ordering, running day to day operations. I love to cook, and be creative! I knew that this was going to be a quite a challenging experience going in, and i did it anyway. I am the Owner/Operator of Saucy Sam's mobile kitchen near Williamsport, PA. I don't think i could narrow it down to JUST ONE thing i wish i knew prior to starting up lol. It's kind of a combination of everything! I was ready for inspections, permits, time, prep, designs for menus/truck signage, and most of the basics in establishing a business. What i didn't plan on was people not being able to do their job the way i wanted them to and in a timely manner. I was begging for people to do work on my truck, but everyone seemed too busy, or too expensive. I ended up some doing some plumbing and electrical work myself because no one could help me. I even installed my own ac unit on top of the truck (which doesnt work, because i don't have enough power to run it.) Aside from that, Some events want you to pay from $500-$1000 to be there for a DAY! I don't really think they understand how much food i would need to sell to break even on that, but those events are definitely not worth the risk... I believe a food truck can work in the right market, it is just too bad that everyone in my area is afraid to try it. I have been open for 5 months now, and will probably be one of the casualties in the long list of failed food industry owners. It's weird to me because everyone states that my food is AMAZING and THE BEST THEY HAVE EVER HAD, but those returning customers isn't enough to keep it running much longer. I tear up the competition at events in the area, but can't seem to get consistent drive- by traffic business. I knew it was going to be difficult, but you will never really understand until you exhaust all your resources to make your dream come true, and put all the blood, sweat, and tears in, just to watch it backfire. Im considering contacting Robert Irvine On that note, Anyone looking to buy a food truck?
Thanks for your detailed story, Andrew. I'm so sorry to hear that you're having trouble maintaining regular traffic. That's definitely one of the hardest parts of this business, and you bring up a great point -- that no matter how much you're prepare ahead of time, opening a food truck is still a huge risk. Please let us know if you have any questions or if there's anything we can do to help!
Do you know of any cheap marketing strategies other than facebook? :)
Most definitely -- marketing doesn't have to be expensive! So much of it really hinges on how well you use the platforms that you have available. For example, with Facebook, you can try running a promotion or discount for people who have liked your page. This prompts people to share the page with friends and gets more eyes looking at your content.
A few other ideas: You could also try getting your story out to local media outlets. Many newspapers and TV news stations are on the lookout for human interest stories, and you could pitch them a piece on your truck. Participate in community events or sponsor a charity in your truck's name. Let people know that you're available for catering events (perhaps holiday parties or the Superbowl in January).
Also, check out Pat's latest podcast on email marketing... it includes lots of great tips that could help you out! http://foodtruckr.com/2013/12/foodtruck-ask-email-address/
Oh me oh my! Yes, I identify with all of the above, great article! Im co-owner of Nitro Burger in Lincoln, NE... this year we are entering our 4th season and coming out with a new facility. In the past we had a smaller truck and could fit into some tight spots. Now.. a huge hot rod diner bus with limited places to park (absolutely no public parking allowed here). Our biggest frustration with a large facility is finding places to park on a regular basis that meet all the criteria you need for a sweet location. Most prime locations are larger corporations or chains and its hard to move up that ladder to get the permission you need. Oui! I wish we had known prior to start up how difficult it was to secure regular, profitable lunch and dinner spots (and what fee or offer is appropriate to give back to the property owner), especially in a city where the industry is just beginning to grow. Any advice?
Hey Cherry! Sorry for the late response; I somehow missed this comment! It's really great to hear that you're moving on to a bigger and better truck, but I can definitely see where that will make parking a challenge. Finding a consistent place to serve is tough, so I would recommend that you focus on building relationships with one or two prime property owners. You could consider giving them a larger percentage of your sales than what you might give to someone who lets you use their lot once in exchange for a consistent place to park (because though it will cost more upfront, you'll save yourself a lot of time and headaches by knowing you have a guaranteed spot -- plus your customers will be able to find you easily!).
As for building those relationships and moving up the ladder to get permission, the best advice I can give you is to be persistent. Make calls, leave voicemails if you have to, send follow-up emails, and try to schedule in-person appointments to speak with whoever's in charge of letting you use the lot (because it's much harder to turn someone down in person!). Come prepared with plans of when you'd like to use the lot, how many people you expect to serve, how long you'll serve each day, and a clear list of the benefits the owner will receive. It's important to make it as easy as possible for them to say "yes" to you, so think about sweetening the deal with something like a lunch discount for their employees or a bonus percentage of the sales if you surpass X amount in a week, etc.
Hope that helps, and please let me know if you have any other questions! You can also email me personally at nicole@foodtruckr.com and I"ll be happy to help with anything I can.
Best,
Nicole at FoodTruckr HQ
Nicole, thank you for the great feedback! We have done some of the same negotiating in the past but it has been difficult to even find small business that meet all the criteria we need to secure a good lunch spot that works for us, the business owner, and our customers, especially the space requirements. It seems this is a problem even in cities where local politics are supportive of food trucks. We plan to send out a press release prior to introducing the new concept this season, and were trying to decide the best method of local presentation, email or in person, so I appreciate the support! And thank you for the contact info, please contact me at cherry@nitroburgerbomb.com should you need anything as well. Great to connect with you!
-Cherry, Nitro Burger
You're very welcome, Cherry... I'm glad it was helpful! Please keep me posted on your progress in finding those elusive lunch spots. We always love to know what's working and not working for real FoodTruckrs like you. :)
Great to connect with you also, and best of luck!
Nicole
Heard! Whoever mentioned mechanic and electrician forgot about plumber!
Ah, very true... we know plumbing issues can be a struggle for many FoodTruckrs, too!
At what point in time would you recommend starting a marketing campaign on Facebook, Twitter, etc. for the business before it actually opens.
Hey Christian, thanks for the question! The short answer is that it depends on a few factors like the size of your network, the area where you're starting your truck, and how much time you're planning on spending using social networks. For most trucks, I'd generally suggest beginning to promote the truck around 1-2 months before opening. In small towns, you might be able to start on the earlier end and build up some buzz with locals who will be excited about a new food truck option -- whereas in larger cities where you'll be facing a lot of competition, you don't want to get lost in the shuffle by starting too early.
Hope that helps, and let us know if there are any other questions we can help with!
Nicole at FoodTruckr HQ
I know this is an old thread, but I was curious if anyone has any input of social media platforms as of today. What are people using today to communicate more. Have any of the platforms that have been used in the past years become stale? I want to add logos to my truck when I build it, but don't want to add something that no one uses anymore or miss out on something that is growing and will dominate. Platforms like Facebook and Twitter I assume will continue to be used but are they still the right platforms to promote or even Four Square. With technology changing so fast and new apps being built, the one thing I can count on is my own website, but what is beyond that? Is the Social Media articles posted a year ago or longer still relevant to the same degree or has that menu changed?
Hi, Chris! That's a really excellent question! Facebook and Twitter are definitely important for your food truck business. FourSquare, some would argue, is becoming less relevant. We're also big fans of using Instagram to highlight your tasty, delicious food. People love photos! You could also check out this recent article on social media if you'd like! >> http://foodtruckr.com/2015/03/run-food-truck-20-improve-social-media-outreach/
Happy Monday!
- Non at FoodTruckr HQ
Thank Non. I will give it a read. My next step is financing. What a process. With good credit, a company wanted a min of 17% to finance a truck. I was blown away, especially when he said that this is typical for those with great credit and that those who have OK to bad credit, it is closer to 30-35%. This part is not fun. I can't wait to get on the road.
So would you say that it's better to invest in a brick and mortar business as opposed to a food truck. Everything is in the infancy stage, but I want to start a food truck at the top of 2016. If you had to put a figure on it without cutting corners. How much do you think the start up cost is? In addition my food truck idea is pretty exotic and no one in my area or region is specializing in the cuisine or style of cuisine.
To be totally honest, food trucks are better for some people and brick and mortars are better for others -- it all really depends on your personal financial situation and your ultimate goals for the business. That said, I think the goal you've set to open in 2016 is a a realistic one that will give you lots of time to plan and research the requirements in your area, so that's a good start toward a food truck!
As far as startup costs go, again -- it varies dramatically and depends on what you're looking for. One of our recent posts covered some of the factors that can affect the cost of the truck itself (which is a major component of your overall startup cost), so I'd recommend checking that out: http://foodtruckr.com/2014/04/start-food-truck-15a-buy-lease-food-truck/. This post from Forbes also has some helpful information: http://www.forbes.com/sites/investopedia/2012/09/27/the-cost-of-starting-a-food-truck/. They set the estimated range at $50k to $200k (a pretty high end that most people won't face), with most trucks coming in around $70k-$80k.
With the time you're planning for the startup and the fact that you have a unique idea that others aren't doing, I think you're on the right path! Be sure to do some market research and test your idea with friends and family to get feedback on how viable it really is. And as soon as you're able to, start setting aside the startup funds and looking into the local laws in your city -- those are the two things that will really determine whether or not a food truck is right for you.
Let us know if there's anything else we can do to help!
Best,
Nicole at FoodTruckr HQ
hello Nicole ,
love your website ,so helpful and i am in Ireland so the same principles apply internationally
i was wondering can you point me in the direction of a good business plan template,
thank you
John
Hey John -- glad you're enjoying FoodTruckr! I don't know of any particular business plan templates, but we do have a fantastic business planning worksheet that will help you create your own. If you send me a quick email at nicole@foodtruckr.com, I'll send you a copy!
Best,
Nicole at FoodTruckr HQ
I had a brick and mortar location for several years and it was difficult. The primary issue was that it was at a seasonal location (ski resort). I was busy in the winter and sleepy in the summer (my lease required summer operation, despite the lack of traffic). My rent for one year would have been enough to buy a decent, used, food truck. At least with a food truck I could go to the people and not beg for them to come to me!
That's also a great point, Amy! So much of the decision to go for a food truck or a brick and mortar hinges on location--and how many months out of the year you're planning to operate.
I live in an city where food trucks are a dime a dozen in the college/downtown areas. What do you think is the best way to introduce my new truck and not be shunned as the new kid on the block.. By customers and other vendors?
Hi Malcolm -- that's a great question! We get a lot of comments from FoodTruckrs who are starting out in cities where the industry isn't as popular, but it can be really tough to break in to the market when trucks are already popular in your area.
Here are a few suggestions:
1. Find your truck's unique selling proposition and use it! What sets you apart from all of the other trucks in your area? Do you use special ingredients or offer a twist on a popular dish that no one else does? Highlight it in your marketing and make it a central focus of your truck's brand.
2. Start marketing early. Set up a Facebook and Twitter page for your truck and begin showing people what you're up to now. Connect with fans and other business owners who will be interested in what you're doing.
3. Get involved in the food truck community. Does your city have a food truck organization, or an area where food trucks regularly get together and sell? Start participating now and volunteer to help out with events, etc. You will need to show other food truck owners that you're prepared to pay your dues, so show them that you're serious by giving back to others and putting in the necessary work.
I hope this helps! Let me know if you have any other questions, and be sure to tell us when you get your truck up and running. :) We'd love to see what you've come up with!
All the best,
Nicole at FoodTruckr HQ
Great article, and as a food truck owner as of 8 months ago, I agree that these tips are spot on! I do have a question about generators and would love feedback from you and your readers. We need a new one and would LOVE recommendations. We were running a 6,500 propane generator and could definitely use more power, and we are open to gas or propane. Suggestions?
Thanks!
Kimberly
Hi Kimberly,
Hmm… that's a tough one! We don't have specific recommendations for the best generators, but I will ask our fans for their tips today and see if we can get some responses for you. :) Thanks for reaching out!
Best,
Nicole at FoodTruckr HQ
Hi Kimberly,
Just wanted to let you know what our fans had to say about your generator! Everyone recommended propane, and mentioned that gas generators have to be filled too often. There were 2 votes for the Generac propane generators, and one fan specifically mentioned that his Generac 7500 Propane generator is working out well for his truck. Hope this helps!
Best,
Nicole at FoodTruckr HQ
Thanks so much! We've also heard good things about the Generac generators. We actually just bought a Honda gas generator and have been pleased so far. We went with gas because we spent so much tome refilling our propane generator! I guess it has more to do with the size of the tank (as well as quality of the brand) than with gas or propane. We bought this one used for a really good price since we couldn't decide on which new one to select. If we decide we don't like the Honda we still have the option of going with a different brand and/or fuel, and in the meantime this is certainly a better option that paying $360 per week to rent one!
Great, I'm glad you found one that's working out! Buying used is always a great way to cut costs and is definitely WAY cheaper than renting one. I hope your Honda proves to be an upgrade long term. :)
Be sure to let us know if you need anything else!
Nicole
Hi Kimberly,
I am an authorized distributor of solar power for food trucks- would be happy to discuss your trucks suitability for a clean, free and renewable power source!
Greg
glewin@usportablesolar.info
Wow, Greg just in begin g stages of getting a truck for use in Utah, solo would definitely be the way to go . Would love your insite. I've copied your info down. My email is Izmirkid@gmail.com
That sounds like an amazing option!
Is it very noisy?
I have a trailer so I negate the concern of "can I serve food today." I have an suv and a truck which are in excellent condition so I never worry. The cool thing is it completely closes up to look like a regular travel trailer. I customized an Airstream.
I've attached flat steel bars around the trailer in an attractive way where I can stick my magnet menu, signs, logo...etc.
Works like a charm.
And two of the things customers compliment me on besides our food is the fact that I have small stools/tables along with music playing in front of it. Of course I know I'm lucky with being able to do that in my spot but no one seems to mind.
That's awesome, Jack! What's the name of your business? I'd love to check out photos of your trailer!
Also, I love the idea of setting out some stools and tables, and the music is a perfect touch. It's always great to see FoodTruckrs doing something to really set themselves apart. :)
Nicole at FoodTruckr HQ