Tips for starting Food Truck Business

Nowadays most of the companies are moving from brick and mortar concept to click concept, but there is a transition phase between the two, and that is businesses like Food truck business. It’s a kind of business where in your client is not required to visit your place, but you reach out your client and may serve different locations on different days of the week.

Secondly, food is evergreen business, because as a human eating is one of the requirement to survive. Most of the people running food truck business are really passionate about their food they offer, which includes all type of foods, from burgers to intercontinental foods covering all most all corners of the world.

Following are important tips you must consider before starting your own food truck business :

1. Unique concept:

Choosing a unique concept if possible is going to give you the upper edge because people love to try things and if you are offering something new and tasty, you can expect customers from even far off places. Your choice and presentation of napkins, menu, along with your accessories and style of food you serve is the important factor for your success of your food truck business.

2.Cost of setup and operations:

Second important factor is your cost of serving food, which includes raw material and manor cost of truck you going to use. There are many options available in the market as far as the food truck is concerned you may save a lot of money if you find a good deal in converting truck as per your requirements. For example, food cart which you may get for around $4000 is a much better option for beginners than going for food truck which will cost you around $55000 approximately.

Another way to save money is to use ready use products which are available at very reasonable cost in the market and you should not try to make all those kind of stuff yourself. In short, you have to take care of things like the retrofitted food truck, initial ingredients, permits and licenses, parking and maintaining the truck, kitchen supplies, marketing and promotion, bookkeeping, and miscellaneous costs.

3. Location for parking: Prime locations in major cities, like office parks, popular tourist place, shopping malls, Sports venues, Conferences and conventions, Parks and beaches, Bus and train stations, College campuses, The business district, are almost taken over by people who started food truck business earlier.

So you must figure out the right place for yourself, peak hours of the particular place are different, so is the cost of parking and other fees you are supposed to pay. You need to work out for permits and other permission of that particular location, so you must study parking rules and permissions of the area you are interested in for your potential food truck business

4. Permits and licenses of potential location: One of the most important aspects of the food business is getting all the licenses and permissions even before you decide menu or truck or kiosk because depending on the area you select, you may or may get permissions to serve particular food or park the particular size of the truck.
Depending on your way of serving fresh or pre-packed food, rules changes accordingly. For example, there are lesser restrictions on pre-packed foods as the packing companies usually have all permissions for their anywhere products. Health department plays important role in this business, so you must go through all the rules put forward by the department in particular county. You must also prepare your self for annual inspections by health inspectors.

5.Sourcing and stocking food ingredients: Just like hotel and restaurant businesses, you should also plan things in advance in order to avoid both wastage and shortage of your products. Proper planning is good for serving fresh food which not only safe but also tastes good, resulting in good business.
Similarly, sourcing is a crucial factor as it will directly affect your cost and profits. Sourcing from Restuarant depot and Costco means reducing the cost of overall business operations. Always look for wholesale suppliers and if possible local manufacturer or farmers markets.

6.Great Recipe: One must not start food truck business, without testing his or her recipe. You may take help, guidance, and feedback from your friends and family member before start serving food to the general public. Secondly, don’t stick to one recipe, keep on trying variants according to local food and culture, which will increase demand for your food. Try different themes as per season and local festivals.

7.Deciding size of Truck: larger truck no doubt will carry more food which means more business but it needs more space for parking which may or may not be available at the place of your choice. So before deciding the size of the truck, you must consider factors. Similarly adding more sophisticated equipment may make your work much easier and faster but on the same time it will affect your budget too and you may not be left with sufficient funds for operations and buying food ingredients. A third important factor is your truck size smaller or big or used or new must comply with the local health departments guidelines.