Food trucks have become very popular and can be an extremely viable business whether on its own or as an extension of your physical restaurant location.  There are some key differences in starting a food truck business versus a brick and mortar restaurant, and as with any other business, detailed planning is needed in order to be successful.  As a relatively new business model it can be difficult to know where to start.  Here we break down five key steps in establishing your food truck business.

Determine Start Up Costs

There are several costs associated with getting started in the food truck business.  The different permits and licenses you need will vary by state, and then you’ll need a truck.  These can range from the tens of thousands for a used smaller truck to upwards of $100,000, and that doesn’t necessarily include equipment.  Once you’ve acquired your truck, you need to purchase kitchen and service equipment.  Energy efficient items that have a small footprint are best for what can be a tight space.  Your menu will largely determine what your essential equipment will be.  Next you need to consider staff.  You don’t necessarily want to pull from your traditional business, but it may be a good idea to have some of your current staff involved in training.  Typically, your food truck staff should be able to handle all aspects of the business from cooking to service as space will be limited.

Licensing And Permits

In most cases you will need to obtain approval from the board of health and a mobile vendor license.  Depending on the state you’re in, you may need to obtain additional permits for parking and solicitation.  These permits can at times be tough to get and may only be available on a limited basis.  Be sure you do your research on the difficulty of obtaining these licenses prior to purchasing your truck.

Menu And Prep

A food truck menu should be much smaller than your traditional restaurant menu and consist of dishes that are fast and easy to create consistently.  Handheld items tend to have the most appeal in the food truck business as often times your customers will not have a place to sit and eat.  Much of your prep may need to be done in your restaurant’s physical location or a prep kitchen.  Making sure you have as many items prepared ahead of hitting the road will make your food truck kitchen operate far more efficiently.  The key here is to create a fast and efficient service that doesn’t sacrifice quality.

Map Out Locations

One of the biggest advantages that food trucks have over physical restaurants is their ability to change locations and serve a wide area.  You’ll want to first take a look at where you’re allowed to park.  Once you’ve determined your possible locations, you should focus your energy on business districts and places where local events will be taking place.  Your location will change daily and even throughout the course of the day.  Setting up a mobile app that allows customers to track your location and consistently using social media to announce them will help you to better draw in crowds and determine your most profitable areas.

Marketing Plan

Your food truck will serve as a rolling billboard for both your truck and your physical location.  Your truck should be heavily branded with your company logo, location, social media links and contact information.  Much like a traditional restaurant, social media will play a major role in the promotion of your food truck.  Since the restaurant industry is highly visual, including images of your menu items should be a daily practice.  You’ll also want to leverage word of mouth advertising by alerting your current customer base to your new venture.  Handing out coupons to the guests of your physical location is a great way to jumpstart business for your truck.

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