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

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  • Format: Paperback
  • Copyright: 2012-04-03
  • Publisher: Wiley

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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

Forewordp. xi
Prefacep. xiii
Acknowledgmentsp. xvii
Introductionp. 1
Plan: Preparing for Successp. 7
Is the Trucker's Life for Me?p. 9
Foundations for Successp. 18
Playing by the Rulesp. 25
Picking a Conceptp. 31
Assembling a Winning Teamp. 49
The Business Planp. 51
Raising Moneyp. 63
Start: Making It Happenp. 67
Administrative Necessitiesp. 69
Finalizing the Menup. 78
Lay Out Your Kitchenp. 82
Procuring a Truckp. 87
Picking a Commissaryp. 99
Branding Fundamentalsp. 103
Hiringp. 109
Picking Vending Locationsp. 112
The Opening Schedulep. 117
Succeed: Doing One Truck Rightp. 121
Responsible Vendingp. 123
Vending Locationsp. 126
Managing the Teamp. 132
Put In on Paperp. 135
Watching the Numbersp. 137
Refining the Menup. 142
Social Mediap. 145
Connecting with Customersp. 150
Seasonalityp. 153
Maintenancep. 155
Grow: Moving beyond the Truckp. 157
Growth Opportunitiesp. 164
Contract Packingp. 171
Building the Right Infrastructurep. 174
Technologyp. 176
Exiting the Food Truck Industryp. 179
Afterwordp. 183
Templates and Worksheetsp. 185
Food Truck Regulations, by Cityp. 205
Social Media Guidesp. 229
Interviews with Food Truck Entrepreneuresp. 233
Notesp. 263
About the Authorp. 265
Indexp. 267
Table of Contents provided by Ingram. All Rights Reserved.

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