I 21m am starting a delitruck, the startup cost for the truck will be about 20k that I already have saved up (8.5k for the truck and the rest for appliances and inventory). I am currently living in a small town in Sweden which in my opinion doesn’t have any good delis. I am currently employed as an icehockey player which means I have a lot of free time and a fixed income as well.
I will be selling different deli meats, cheeses, olives, marmelades, meats, sausages, spice mixtures and so on.
The plan is going to be driving around in my and neighboring small towns on a fixed schedule and also visiting fairs and markets. I will be offering catering and gift bag services as well.
Is there anything I should be thinking about or take into consideration in this process? Any advice will be greatly appreciated!
In the US, at least in some parts, a big hassle with food trucks is they need access to a commercial kitchen approved by the health department so that they can properly wash and sanitize the equipment, tools, bins, etc. You can’t just park it outside your house and take everything inside and wash it. It ends up creating a big cost to have access to a proper place. Not sure in Sweden, but it’s something to think about. Where are you parking at night? Where are you cleaning everything? Do you need access to a 3 compartment sink? Where are you going to store access items, food, equipment? I had a little cafe/coffee shop and my garage at home was full of crap.