Whether day-to-day struggles or start-up struggles, what we’re some of the things you didn’t anticipate to be so difficult or inconvenient?
I found I had better luck keeping the food truck in a permanent place. Keep the menu small, and focus on a few of specialty items. Social media also is a huge help, as in a slow day, make and post a PiC of something yummy, and they flock in. The first year getting the ordering down was a struggle.
Don’t own a food truck but buying from some they have a slow turn around time and this impacts revenue
I’ve had to wait 20-30 minutes for food
This is completely crazy to me, 30 minutes what
Nowhere to use the damn bathroom!
Think of a solitary confinement prison sentence, but combined with having an order of magnitude more responsibility than youve ever had in your life for anything.
I don’t operate out of a food truck, but have a tent set up. My responses are limited to outdoor festivals and not day-day setups in parking lots or city streets.
I’d say one thing many food truck owners don’t think about before getting into large outdoor festivals is typically you are paying for a 10x10 space, so trucks are usually bigger and need to pay for 2 spots, which can be pricey and hurt your net profit. Other general thoughts:
- Knowing how much inventory to stock given food trucks usually have perishable items that cannot be carried over too long, so eventually become waste.
- Permits and code for different areas. For example, one area we do many festivals changed their requirements for food trucks/trailers to have ANSUL systems, which can be very expensive. That change caused many people to stop operating in that city.
- Know what sells at events. I’ve seen people try to introduce novelty food items thinking that alone would drive sales. In my opinion, things as simple as fries are some of the best sellers at outdoor events.
Almost all vendors at this kind of thing that are at all successful depend on either 1) drinks or 2) selling fries, quickly.
Best burger of the day is still a big decision to commit to.
But make fries good enough that they feel special, and fast enough that everyone can get them along with whatever else they decided to get, and you’re set.
This is a regional warning. There are legit “Taco Truck Mafias”. Basically you must use a specific location as a commissary and pay that fee. They are usually run by a specific organization of “community activists”. Of course, you could refuse.
It’s crazy how often people who don’t use the approved commissary find their trucks on fire.
What city is this
Northern California
Just a few of the things I’ve learned:
- Things break SO often, be prepared
- have money in the bank to get thru slow months
- keep spare tires and tire changing stuff (jack, impact, sockets) on hand always
- hire help, delegate, and pay them well
- develop systems and checklists for everything
- invest in a solid Bluetooth speaker
- get an accountant before anything else
- keep sales info and event contact info history for all events
- be the most organized version of yourself
- take every opportunity to do favors for your future self
- scan all your permits and licenses immediately and keep them in folders that you can access from your phone. Set calendar reminders for renewals.
- keep your menu simple and short
- put sauce on the floor of your fridge and strap the doors shut
- the health department is your businesses absolute best friend
- get 2-3 quotes for every job you need done
- know your financials like the back of your hand and know your daily break-even for revenue
- turn down gigs where you won’t profit
- for hiring: if it’s not a hell yes, it’s a hell no