The first two steps to becoming a food truck vendor are researchand self-assessment. Research: .
city, county and state laws and regulations relating to mobilefoodservice .…
including health inspection requirements, conducting businessrestrictions, truck permit parameters .
competitive research on the current trucks operating in yourtrade area Self-Assessment: .
honestly assess the skills that you, or your business partneror team possess .
determine the gaps that you and your team have .
determine what outside expertise you need to fill in the gapsyou have personally or as a team The next step is to generally determine the type of food you wantto serve, and then create a product flow map, starting withhow/where you buy your ingredients, including packaging andsupplies, and where you park the truck when it is notoperating...the flow chart then continues through food prep,storage, truck route, service execution, refueling the truck,replenishing the truck with food/supplies mid-shift, and thenclosing down the truck for the day, how it gets cleaned, and whereit sleeps. This flow chart should allow you to "see" several areas where youdon't have it all figured out. Now more research and planning isnecessary to develop the flow chart to contain answers so that youcan have viable plan to operate the truck. Selecting a truck manufacturer is like selecting any othervendor...research, checking references, validating abilities,obtaining bids, and making a final selection. You can approach the Truck Business from the mom/pop perspective,buy a used truck, get the basic permits, cook out of your home, andbuy supplies at CostCo. That works for the 1-truck, small bizapproach. If you envision created a fully branded mobile restaurantthat delivers a great guest experience, on a solid business model,and the ability to grow and scale up to multiple trucks and/ormultiple cities, then your next step after doing the basic researchand self-assess is to contact a professional restaurant consultingfirm, such as Vucurevich Simons Advisory Group orblackboxbusinessplans for detailed guidance. (MORE)
As the purpose of a semi truck's existence is to go cross country, the best semi-truck for a cross country trip would be the semi that suits your needs. The purchase decision …would have to be based on several factors. These would include what is to be hauled, price and ease of maintainance and operation. (MORE)
For the same reason that neither you nor I owns a Porsche, even though there are enough of them to go around. There is no place that I know of where either Porsches or fo…od are being given away for free, just come pick it up and take it away. That doesn't even address the problem of people who think that giving their kid a Big Mac, a bag of fries, and a 20-ounce slurpee three times a day will keep her well nourished. (MORE)
Companies can all charge different rates on food trucks. It all depends on various factors like amount of food, distance traveling, any extras and various other things. The be…st thing to do would be compare different prices, and find out the best price. (MORE)
Either Heaven on Earth or Hell on Earth, depending on what kind ofluck you're having with your choices that day. For the latter, allI'm going to say is to be very careful with… the taco trucks runningaround the Raleigh-Durham area, or you will regret it. That being said, it's a truck with a little kitchen in the back,and they make and sell food. Different from a snack truck or "guttruck" in that they actually prepare the food in the truck (vs.loading up prepared food and selling it). (MORE)
If you want an aggressive all year around light truck tire to useon a 2003 Hyundai santa fe, you could use any truck tire as long asit's the right size. If you've messed with …the suspension oranything the tire size may be different. (MORE)
There are a number of needs to be considered for a food truck. 1. Who plans the menu; what's going to be offered? 2. Who purchases the food and other supplies? Sodas? Juice …bottles? Water bottles? 3. Who cooks the food? 4. Who keeps the kitchen area clean? 5. Who maintains the mechanical components of the truck, and fills the gas tank? 6. Who collects the cash and keeps the books? 7. Who makes sure that the money that comes in gets spent on raw food, gas, maintenance, business and use licenses, salaries, and other expenses? So the simplest organizational structure is going to look something like this; Owner (or manager, or boss); Jobs 1, 6 and 7. Chef: Jobs 2 and 3 Driver: Jobs 4 and 5 In a LOT of food truck operations, it's the Owner, the Chef is the owner's wife or daughter, and Driver is the owner's son or other family member. (MORE)