The Food Truck Handbook Start, Grow, and Succeed in the Mobile Food Business

by Weber, David

• ISBN13: 9781118208816
• ISBN10: 1118208811
• Edition: 1st
• Format: Paperback
• Copyright: 2012-04-03
• Publisher: Wiley

Summary

Only in the food truck business can a business owner combat a slow day by picking-up and trying a new location; which is only one of the reasons why the idea of becoming a mobile mogul has become so popular. From concept creation to food prep best practices to social media marketing tips, The Food Truck Revolution will walk both hopeful entrepreneurs and already established business owners through the process that every food truck operator must complete. Providing a behind-the-scenes look into the breadth and creativity of the food truck movement and the process for stating one of your own, author Spiro Pappadopoulos takes great care educating readers on the ins and outs, pros and cons, and ups and downs of the food truck business. Readers will learn how to: Get your truck operating quickly and affordably. Pick a successful truck/menu theme. Decide between a regular location and a more roving approach. Avoid the five biggest pitfalls of any food business. Use social media to create and communicate with your trucks following. Understand and appeal to street eaters' unique needs. Decide if you need a physical location for prep, storage, and rapid restocking. Track sales and tax collections while you run the business, included forms and links to spreadsheet downloads. Understand auxiliary costs like parking, storage, insurance, and fuel. Deal with government permitting and licensing.

Author Biography

David Weber is a food truck advocate and entrepreneur. He is founder and President of the NYC Food Truck Association (NYCFTA), which brings together small businesses that own and operate premium food trucks in New York City. David is also a cofounder of Rickshaw Dumplings, a growing fast casual chain that operates multiple food trucks. Prior to his experience in hospitality, David was a technology and business consultant. He holds an MBA from New York University's Stern School of Business and a BA in English literature from Yale University.

Table of Contents

Foreword	p. xi
Preface	p. xiii
Acknowledgments	p. xvii
Introduction	p. 1
Plan: Preparing for Success	p. 7
Is the Trucker's Life for Me?	p. 9
Foundations for Success	p. 18
Playing by the Rules	p. 25
Picking a Concept	p. 31
Assembling a Winning Team	p. 49
The Business Plan	p. 51
Raising Money	p. 63
Start: Making It Happen	p. 67
Administrative Necessities	p. 69
Finalizing the Menu	p. 78
Lay Out Your Kitchen	p. 82
Procuring a Truck	p. 87
Picking a Commissary	p. 99
Branding Fundamentals	p. 103
Hiring	p. 109
Picking Vending Locations	p. 112
The Opening Schedule	p. 117
Succeed: Doing One Truck Right	p. 121
Responsible Vending	p. 123
Vending Locations	p. 126
Managing the Team	p. 132
Put In on Paper	p. 135
Watching the Numbers	p. 137
Refining the Menu	p. 142
Social Media	p. 145
Connecting with Customers	p. 150
Seasonality	p. 153
Maintenance	p. 155
Grow: Moving beyond the Truck	p. 157
Growth Opportunities	p. 164
Contract Packing	p. 171
Building the Right Infrastructure	p. 174
Technology	p. 176
Exiting the Food Truck Industry	p. 179
Afterword	p. 183
Templates and Worksheets	p. 185
Food Truck Regulations, by City	p. 205
Social Media Guides	p. 229
Interviews with Food Truck Entrepreneures	p. 233
Notes	p. 263
About the Author	p. 265
Index	p. 267
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