A Day In The Life Of A Food Truck Entreprenuer
Monday, December 17, 2018 at 7:00PM by Food Truck Spaces
As real estate prices increase due to lack of land, we have seen more and more chefs start up restaurants with a food truck. Starting a food truck is a price conscious option for chefs without major funding for a brick and mortar restaurant. Although the price is right, the labor is intensive with extra burdens of mobility. Many food truck entrepreneurs use this phase in their lives as a stepping stone to opening a restaurant.
Solo food truck entrepreneurs work anywhere from 10-16hrs per day. Their time is spent purchasing supplies, prepping food, loading/unloading, driving, cooking, serving, updating budgets, updating social platforms…etc). And everyday a truck is operating, that truck must head to a commissary – this is where their vehicle gets serviced. Without proper servicing, the truck could be shut down by the city and placed out of commission until all benchmarks have been met. The end goal here is to open a restaurant, or bring on enough staff to help run the truck(s).
Many trucks post on twitter and other social media sites indicating their schedule. Follow your favorite trucks to support them! You can also get notified and follow trucks around your area by visiting foodtruckspaces.com
FOOD TRUCK SCHOOL
Menus can bring in or deter clients from coming up to your truck. It’s important to follow a few simple guidelines to maximize your potential client efforts.
FOOD TRUCK SCHOOL
Although being a food truck means that you are mobile, it does not mean that you can park anywhere and serve. Many states, cities, counties, and provinces have regulations to prevent mobile food units from parking and setting up shop without proper permitting and documentation.
OWNER INSIGHTS
We started off as a barbeque truck with the best sides. We cooked with fresh ingredients and did not use canned goods. Currently, Amazing Blazing Catering has 6 members from different cities combined to make different styles of cooking.
