If you have not experienced a food truck, first off, you’re seriously depriving yourself of some amazing food and second, you may not realize that running these mobile restaurants is harder than it looks.
After hearing from a few local food truck owners first-hand, it was clear that food trucks require constant effort in order to be successful. They are not often stacked with employees, like some restaurants, so the owners have to take on every role. There are many things to consider when starting any business, but for a food truck owner, these are important ones to consider:
Food Trucks are Established Businesses
This may seem obvious, but starting a food truck is a lot more than creating a menu and buying the necessary supplies. Mo Pittle, owner and chef of JewBoy Burgers in Austin, TX, gave us some insight about the numerous regulations and permits that one needs to start a food truck. To get through the complicated process, he connected with the local food truck association and spoke with other owners to understand. In this aspect, it is best to think of other food truck owners as friends rather than enemies. Yes, you are competing on some level, but all are pushing to getting food trucks on the map.
Plan Plan Plan
Plan as much as you can, but make room for the unexpected. Remember that starting a food truck is not just about the food, it’s about the business. So when you plan ahead don’t just consider menu items but also catering options, location, food cost, finances, promotion and marketing. It seems overwhelming which is why there is no need to rush.
Remember that you cannot control everything. One food truck owner shared that no matter what, customers will do exactly what they want. This is true for any business. To a certain extent, work with the customers. On the other side, establish communication that is respectful and represents your brand. Be flexible but also be prepared for those who are not.
Written by: Natalie Earhart
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