So, you have a great restaurant concept, but you want to start a bit smaller than a brick and mortar store. Food trucks have been growing in popularity as more social media savvy consumers utilize Twitter and Facebook to follow their mobile food stations and find gourmet meals at great price points. However, there is still a lot that goes into a food truck operations. Here’s what you should know:
1/ Commissary, commissary, commissary. Even though you may be a mobile operation, you still have to practice strict food safety guidelines when working with the general public. You will need a commercial grade kitchen with current grade health inspections in order to operate your truck. Instead of opening your own, find a local one willing to rent out space. Most commissaries are in large warehouses and will welcome the additional business!
2/ Equipment, equipment, equipment. Although you can find a decent food truck second hand, make sure your equipment is top of the line. Especially in the summer months – and heat – you’ll want an AC system and ice machines that can stand up to a large lunch rush. Your customers – and staff! will thank you for thinking in advance, and by planning early on, you can avoid gaining a bad reputation when faulty equipment breaks in the middle of a busy lunch rush. Equally important: a small heating device, open flame, and dishwasher. Everything must be scaleable and custom, so shop with us and secure the best possible equipment at the best price.
3/ Location, location, location. Where to go? Where the crowds are is an obvious answer, but there is more to a good location then simple volume. Make sure you have the proper permits and also that you are in an area known for its foodie scene. Food trucks thrive together – but if there’s another grilled cheese truck in the park, consider going elsewhere. Fairs, festivals, and even food truck specific events are also great spaces for high traffic and exposure. If your town or city has an arts scene, or a sports stadium, consider looking into permitting to park outside before or after a big event. A large venue will draw in a big crowd!
4/ Marketing, marketing, marketing. Letting people know WHO you are is important for any restaurant, but letting them know WHERE you are is equally important as a mobile food truck! Keep your customers up to date via Twitter, Instagram, and Facebook. Make sure your social media info is updated regularly and displayed prominently on your truck and marketing paperwork. It can be a fun to be elusive, but it’s better to keep folks in the know, and if you develop a fan base, they will find you given the proper tools!