There’s a tsunami of insight online when it comes to running a food truck. But the best advice is from those in the trenches.
Such insight can make the difference in avoiding pitfalls and overcoming challenges and, as any food truck operator knows, that can make the difference when it comes to succeeding in today’s challenging business environment.
As part of our ongoing ‘Spotlight’ series, FoodTruckOperator.com gathers such insight on an ongoing basis and sharing to help readers in their food truck venture.
Location, location, location
The top lesson learned by Ethan Cisneros and Alex Winder, who run the Wetzel’s Pretzels powered by Thirst food truck is all about where to reach customers.
Be strategic of placing the truck. I think this is everything. Can you place your truck the most strategically every day to yield the best results? Do you say yes to event inquiries from customers to come sell at their event (which by the way are 97% of all inquiries to a food truck)? These are all lessons I am learning.
It’s all about the numbers
For Andrea Lacy, owner of the Luv’s Brownies food truck, success is all about keeping track of everything.
Know your numbers, Know your numbers. Napkins, extra cups and packaging adds up. Customers would like to split orders and now I must charge for two cups, straws etc.
Don’t try to be everywhere
Operators of the LOVE Restaurant Group‘s food truck warns that trying to hit everywhere isn’t often successful.
[The key lesson is] how to effectively book the truck at the right events. We’ve graduated from taking any place that would have us to being selective about which brands and companies we align with.
Having too much of everything is a good thing
Shannon Garrows, owner and the EZ Cheezy food truck, warns that having too much food is not a bad thing.
Always, always bring more than enough food so you never run out.
Boost up your patience level
Two food truck operators share the same tidbit of lesson learned: one can never have too much patience.
Be flexible, have patience, keep a good calendar of where you have been and are going.
Blake and Lisa Daniel, operators of the Frios Gourmet Pops Haslet food truck.
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