Do you make, rent or buy a truck? Do you tailor your menu to a specific segment or make it appealing to everyone? Do you remain static at one location throughout the week or do you move around?
These questions are overwhelming to consider when you’re first starting out in the food truck business. Nonetheless, the success of your food truck depends on the answers that you decide on. Unlike when pioneer food trucks – like Kogi BBQ – began rolling out, the mobile cuisine landscape has changed significantly. It’s becoming congested, more competitive and less unique. However, on the flip side, the growth of this industry is supplying confidence in the market; it’s ensuring the demise of the roach coach, and it’s instilling trust in customers towards food trucks. Word of mouth is spreading. The population is catching on. And there will be – if it’s not there already – a growing need for more food trucks. Now is the time to enter the business.
So what does your success depend on and what should you avoid?
Here are some pieces of advice to get you started:
Here are some pitfalls to avoid:
How can you better avoid these pitfalls? Talk with food truck owners about their daily schedules, expenses, and the how-to’s of their businesses. From promoters, you can learn how events operate. But, most importantly, talk to potential customers to get their feedback on what they want, how they want it, and where they want it. After all, your food truck will exist to meet their needs.
With all of these questions on starting a food truck business, don’t forget to ask the most important one: How can I attract, retain and serve my customers better? All of the other decisions you make should be based around the answer to this question.