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Facebook For Food Trucks

Like Twitter, Facebook is an integral part of your social media arsenal (followed closely by Instagram, we’ll write about that soon). Facebook is one of the best ways for your food truck to keep in touch with its customers.

As on any social media platform, it’s important to maintain a neutral, friendly tone on your Facebook page. On a Facebook business page, your customers have the ability to not only post to your page (although posts by those without administrative privileges on Facebook are now kept off to the side and no longer appear on your page’s wall), they can also leave your food truck ratings and reviews. It’s important to put your best foot forward and leave only the best impression on your followers.

We’ve put together some great tips on how to best use Facebook for your food truck:

Fill Your Food Truck’s Profile Out Thoroughly

the fat shallot about page

Whenever you fill out a social media profile, you should be as thorough and as accurate as possible. People will often arrive on your food truck’s Facebook page because they want to find out what you serve or where you’ll be. Make it as easy as possible for them to find you. Post menu and location updates as often as you change them. Fill out the “About” section and be sure to include a link to your website.

korilla bbq foodBe a Person

It’s true you’re on Facebook to remind your customers about how awesome your food truck is. But it’s important to remind them that people are what make your food truck awesome in the first place. Remember to post pictures of your truck, your staff (with their permission, of course), and your food along with your location and menu items. If you participated in an event, be sure to take pictures and post a status about what a great time you had. The event holders are likely to share your post and expand your reach to even more potential customers.

Share A Lot of Pictures

People love pictures of food. You can’t go wrong with awesome snaps of your food taken either by your food truck’s staff or your customers. If someone shares a great photo of your food on their social media, be sure to share it (and give them credit for it) with your followers. A well-timed photo around lunch time can tip a customer in your favor while they’re trying to decide what to grab during their break.

Facebook for communityBe Part of Your Community

You should find other local businesses, music groups, and even other food trucks to follow on Facebook. By keeping in touch with what’s going on in your community, you can share other events and awesome local projects with your Facebook page. You don’t have to devote a lot of time to this, but several times a month share something cool that’s happening in your community. You’re apt to gain more followers when the people and businesses you’ve shared “like” your post and expose it to their community.

You can also tag organizations and business in your posts. If you’re participating in an event thrown by a particular group, be sure to mention them (by typing an @ symbol followed by their business name) so they have the chance to share your post with their Facebook followers.

Don’t Be Shy

Invite your Facebook friends to like your food truck’s page and encourage them to share it with their friends. The more people who view, like, and share information from your Facebook page, the more visible your Facebook page will be. Friends are usually more than happy to be able to help you and your business out in such an easy way.

Respond to Customers in a Positive Way

People take to social media because they want to be heard, so the best thing you can do when someone takes the time to post to your page or send you message, is respond to them. Even a simple, “Thank you!” will reinforce your customers image of your food truck as an awesome place to visit.

This is especially true in the face of criticism or negativity towards your business. Be sure to apologize for whatever your customer feels was unsatisfactory about their visit to your food truck. If the complaint warrants it, you can even invite them to message you so you can offer them a discount or some way to make up for their bad experience. Being courteous and offering to help may not always make the customer feel better (though more often than not, it does), but it will definitely make your other customers feel comfortable supporting your business.   

Taceauz Loceaux menuAvoid Charged and/or Controversial Topics

Your social media is likely to be the first thing many customers see before interacting with your food truck. You want to put your best face forward. You’re likely to live in an area with a diversity of viewpoints and you don’t want to alienate a group of customers because of something unrelated to your food truck.

Summary

Using social media well does take practice, but the more you do it the better you’ll get. Don’t be discouraged by its importance. Just be yourself, make sure your customers know where you’ll be, and engage your customers when they engage with you and you’ll be on your way to leaving a positive impression on current and future customers.

 

By |September 6th, 2015|Categories: blog, social media|Tags: , |0 Comments
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The Rising Popularity of Food Truck Festivals

We had a great time at the first (hopefully annual) New England Food Truck Festival on August 1st and 2nd at the Big E fairgrounds in Springfield, Massachusetts. It was a family-friendly affair complete with live music, face painting, beer and hard cider, and food trucks everywhere. 357CD295-5242-45FD-A197-DEC70C701A794C656BD3-23C8-4164-91B9-D45B6FC4B01A

There was quite literally a truck for everyone in attendance. From clam chowder to donuts, from egg rolls to ice cream, the Pioneer Valley had the chance to taste their way across the New England foodscape in one convenient location.

 

Thousands of people were in attendance for the New England Food Festival, proving how successful these kinds of events are for both the community hosting them and the food trucks participating.

These festivals have been hosted across the country from Columbus, Ohio to Los Angeles to Little Rock, Arkansas, proving that a variety of locations are acknowledging the popularity of food trucks.

Just because a festival is planned doesn’t guarantee there’s interest in it, right? The New England Food Festival had several thousand people come through over the course of two days. In general, the interest in food truck festivals can also be seen in search trends over the past few years. You can see from this graph that interest in food truck festivals has doubled in the past year alone.

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A baked potato loaded with pulled chicken and cheddar cheese from Spuds Your Way.

 

There are a few reasons a food truck festival can be great for your business:

  • There’s the obvious: you can net a relatively large profit in just a day or two in one location.
  • Food truck festivals are a great way to introduce new, local customers to your business. Make sure to have your social media information on display so new customers can instantly start following you while they wait for their food.
  • Your food truck will also be noticed by locals not attending the festival who see your business in the festival’s advertising.
F48CC299-E611-471A-992B-BB39A4DAE4CC91F83B72-819D-4530-A42C-DA17C5964630

Another great food truck, The Whoo(pie) Wagon, on site at the New England Food Truck Festival.

If you’re a food truck based in the New England area, we definitely suggest you consider attending this the New England Food Truck Festival if they hold it again next year. You can keep up to date with the NEFTF on Facebook and Twitter. 

Have you attended an awesome food truck festival? We want to hear about it – tweet us @FoodOnATruck!

By |August 30th, 2015|Categories: blog, growing a food truck business|Tags: , |0 Comments
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Twitter For Food Trucks

It’s so exciting when a new food truck business is born. And creating the twitter account for your food truck is just as essential as the truck, a well thought out menu, and necessarily permits. We hope this blog post is especially help to those food truckers about to launch their first food truck.

But even the pros that have been out on the streets for years and years can always take a look they can improve utilizing twitter to get more customers to show up at the truck day after day.

Would the modern food truck even exist without social media? Here at Food on a Truck we feel that twitter and communicating to customers is just as essential to a successful mobile food business as having amazing food and stellar service.

Being a mobile restaurant is a double edged sword. You get to serve at different locations to build your customer base. But because you are mobile you must make it as easy as possible for your customers to always be able to find you.

Yes – setting up your twitter account takes time. And it does take time throughout your day to tweet your customers about your current location, hours, and current menu items. But it’s clear that when you do this, you will get more people to show up at your truck.

Here are some essential tips to help you get the most value out of twitter and use it to grow your business:

Make it Obvious!

orca-eatsIf you cater events, mention it. Excellent marketing is all about planting a seed. So when a customer of yours find out their friend is planning a wedding reception they mention their favorite food truck is available for catering.

Here’s an excellent example of a twitter bio from the food truck Orca Eats. It becomes obvious to the customer this is a food truck that caters events and is located on Vashon Island in Washington.

They also state how their menu changes frequently giving a sense of urgency for the customer to get out and try the truck!

 

Where are you?

We’ve visited cities wanting to try specific food trucks and have been unable to find them due to their location not being published online. You cannot over communicate your schedule to your customers. People follow your food truck for a reason: they want to stay updated.

Sure, when you tweet your location it might only be a small percentage of customers that show up because of that tweet, but in this business every little bit helps and can really add up over time.

Plus, if you don’t tweet or have your schedule online, you could be losing customers that are actively wanting to eat at your truck and not even know it.

Always MaintainA Positive Tone

This is critical. At some point you will get a “troll” that will want to start a fight on the internet. You absolutely always want to be completely professional and positive even when you are tempted to give in and lob some heated words back at them.

This can only backfire and damage your brand. If you are really frustrated, just relax and put off responding to the person after 24 hours. Often people will give up trying to start a fight if you simply don’t engage on their level.

Avoid Debated Topics and Politics

If you want to openly support a political candidate or a current issue feel free to do that under your own personal twitter account. However, with your business you want avoid any topics that could offend people. Your customers are going to be diverse people with many different backgrounds and political views.

It would be a big mistake to bring up politics and give a reason for your customers to not show up at your truck.

Harness The Power of Retweets (RTs)

When you follow accounts like @FoodOnATruck and @MobileCuisine you will always have interesting content in your twitter feed. If something is partially interesting to you just retweet it to your followers.

It’s a great way to stay top of mind to your customers and even interact with members of the food truck community. We strive to be a source of quality relevant content to food trucks. Do the same with your own followers, follow your local news sources so you can share tweets to your customers that will be of value to them.

Follow other businesses too and become involved in your local community via twitter. And if you are lucky enough to get a tweet like this from a happy customer be sure and retweet it to your followers.

Respond with Quotes

You can also respond with a quote when customers tweet to you. It’s like retweeting but takes just a bit more effort and it shows your customers that you really listen and are responsive. Use the “Reply” option and your followers will see both the original tweet and your reply.

Photos, Photos, and more Photos!

Even if you have an Instagram account post photos via twitter. There’s something very powerful about seeing your favorite truck at a location that’s near you that will cause your stomach to grumble. Post photos of your truck, your food, your employees and even your happy customers.

Train your Employees

Share this guide with anyone that uses your twitter account.  If you are going to let anyone tweet for your food trucks account be sure to set some ground rules so the expectations are clear. Also if anyone no longer needs to use the twitter account – change the password. It’s a best practice for a reason.

Don’t buy Followers

twitter auditThere’s many services that allow you to easily buy followers. You might be tempted to do this. While it can be easy and even inexpensive to go from 5 followers to 50,000 it really don’t provide any value to you.

Worse, twitter works by recommending accounts to follow. So if someone follows other food trucks and then yours your account will start to show up to potential customers organically.

We wouldn’t be surprised if Twitter starts to penalize accounts that buy followers in rankings. If you buy followers you risk having to go through and purge those fake followers at some point.

Here’s a tool you can use to check any account to see how many followers are fake.  Accounts like ours which have never bought followers will still have some fake accounts, but the majority (85% or more) will be genuine accounts.

Try using your Phone

It almost sounds a little old school at this point, but some customers love to use the phone. Try tweeting your number like Mantraah to receive pick up orders or have it posted so customers can call if they are trying to find you.

 

Summary

Seasoned food trucks have learned the value of twitter. Consistent communication drives your best customers to your truck. For new food trucks this could make the difference between a successful business that grows and one that stagnates never reaching the full potential.
twitter
The problem is that when you show up at a location it’s a mad dash to open your window and serve. There’s simply not time to get on social media.

Our software now automates your twitter messaging. Just set up your schedule and twitter can now go on autopilot so you can focus on your customers, not on sending out tweets. And it’s fully integrated with our POS software.  If you’re interested, join our launch list to be notified as we expand our beta: https://www.foodonatruck.com/stay-updated/

Happy food trucking.

By |August 23rd, 2015|Categories: blog, social media|0 Comments
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An Open Letter In Support Of Food Trucks

If you own and operate a food truck, you’re probably aware of the many obstacles facing trucks in the industry. But what happens when the hurdles you’re facing are being created by your own city? As food trucks gain popularity, cities are struggling to figure out how to fit them within existing business regulations. Food trucks from Las Vegas to Boston have faced a number of problems from their local governments such as time limits on parking, how close they can park to other food businesses, and even whether they can park on public property.Food-truck

If you’re a food truck facing tough laws that are hurting your business, take it upon yourself to get involved in local politics. You can help bring about the change you wish to see simply by meeting with and educating decision makers. The key to these interactions is friendliness, positivity, and a well-prepared vision statement of how great food trucks can be for your community.

At Food On A Truck, we know how valuable your time is and how time-consuming it can be to fight for your business’s rights in public forums. We wanted to lend a hand, so we wrote this open letter that details why your business is a benefit to the local economy. You can share the letter with your information added on your social media, distribute to your loyal customers, and send en masse to your local representatives. Please feel free to share with other food trucks and let us know how it worked for you @FoodOnATruck.

Dear [Your City’s or Local Representative’s Name Here]

We know that when anything new is introduced into the city it can take some time to work out the new rules and regulations. However, in light of [describe the troublesome rules/regulations your city is planning to implement in relation to food trucks], we at [Your Business Name] were hoping you would take some time to consider how beneficial a rise in food trucks can be for [City Name].

Food trucks are in demand. People want quality food that’s also convenient. The food truck market has quadrupled in the past five years and there are expected projections that it will bring in nearly $3 billion in 2017. Our city can reap the benefits of this booming new economy.

Food trucks are as safe as restaurants – and can actually be safer.  In cities where the safety standards for food trucks are the same as restaurants, food trucks tended to outperform restaurants in safety inspections. It makes sense: we have one small kitchen we take with us everywhere we go!

Food trucks are a financially accessible way for local entrepreneurs to start food businesses. Starting a restaurant business is expensive. A food truck can be a way for young people and those who want to avoid taking out large loans to harness their entrepreneurial spirit and participate in our local economy.

Food trucks can help bring a wide range of food options to areas that may lack access to food variety or healthy foods. Whether arriving in a downtown business district or a neighborhood in which fast food is the only option, food trucks have the ability to close these gaps.

Food trucks can help revitalize a space. By bringing hungry locals into the streets, you will see a renewed interest in and care for public spaces. For example, the Midway Food Park in Austin Texas has become a community hot spot once local folks began to see the virtue of a shared, public communal space.

Food trucks can help other local business. It’s not uncommon for food trucks to team up with other local businesses. Food trucks have partnered with local bakeries to have freshly baked bread and pastries. They have developed relationships with breweries to provide food outside of tasting rooms. Food trucks bring people out into streets they may not normally spend time in – and once people are out, they tend to step into other local businesses.

Successful local food trucks mean more money injected back into the local economy. It’s no secret that when folks have more money, they spend more money. By not inhibiting food trucks, you are helping to reinforce our city’s economic foundation.

We hope you will keep these points in mind as you make decisions regarding food trucks in the future.

Sincerely,

[Your Name]

 

By |August 16th, 2015|Categories: blog, starting a food truck|0 Comments
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Evaluating Food Truck Refrigerators

When it comes to the business of selling and serving food, refrigeration is vital. Each type of food business will have different needs in keeping products and ingredients fresh and safe for consumption. For food truck owners, choosing the best refrigerator for your business can have a great impact not just to the quality of the food served but on the operation of your venture.

Considerations and Decisions
Not all refrigerators are created equal and choosing the right one is important from the start for a food truck business. This type of equipment is an investment not to be taken lightly, more so as it affects your business operations in a daily basis.

15594629472_463a604c34_hOne factor that entrepreneurs must first consider is the nature of your business and how refrigeration will be utilized. Will your products be frozen like ice cream or just cold like fresh ingredients? Will you be storing ingredients or ready-made products? Do you want it to be multipurpose like a glass door merchandiser or a sandwich preparation table? The refrigerator you will purchase must be able to complement and function seamlessly with your business model.

Another consideration is the type, size, and energy efficiency of the appliance. Some may choose to use residential type refrigerators to save a bit of money but they are less powerful and have limited selection than commercial types. Also, there are varieties of commercial refrigerators that are more suited for a food truck business because they come with convenient features like prep tables, refrigerated drawers, and extremely durable design. Though commercial refrigerators are typically larger than residential types, many models are designed to be energy efficient that can save you money in the long run.

Also an important factor is the after-sales support for the refrigerator including maintenance, warranty, and parts. Because a busted refrigerator can halt your food truck operation, maintenance and repair services must be taken into account when picking the brand or manufacturer of your equipment. Having dependable after-sales support ensures that you will benefit from the full life-cycle of the equipment and get a return on investment.

F48CC299-E611-471A-992B-BB39A4DAE4CC91F83B72-819D-4530-A42C-DA17C5964630The health code and regulation of the vending areas is also a factor that must never be overlooked when choosing equipment for your food truck. Many territories have city or state laws that require mobile food businesses to have commercial-type appliances. These regulations may set specifications like storage capacity, acceptable operating temperature, or even external thermostat display based on the type of products to be sold. Ensure to purchase a refrigerator that will be compliant to local laws to avoid legal issues from interrupting your business operation.

Not All Are Created Equal
Commercial refrigerators specifically marketed for mobile food businesses come in various types with their own benefits.

Refrigerated Chef Bases
Featuring rugged tops that can be used for food preparation or hold other appliances, refrigerated chef bases gained popularity due to its convenient design. Because the refrigerated drawers are conveniently close to the cooking line, food truck operation is efficient and requires less movement.

Buyer’s Check: If cooking equipment will be used on top of the chef base, make sure to take into account the warm air produced by the refrigerator’s condenser in addition to the heat from the cooking equipment when doing the calculation of CFM (cubic per minute) ventilation requirements for the exhaust hood. Use mounting legs to achieve minimum amount of clearance between the cooking equipment and the chef base. Check the refrigerator’s specification sheet to prevent exceeding the weight of objects put on top of the chef base.

Sandwich, Salad, or Pizza Prep Tables
Used to streamline food preparation while keeping ingredients cold and fresh, prep tables can be equipped with mounted cutting board and pans for easy food assembly. They can come in two different categories: sandwich or salad prep table and pizza prep tables. Sandwich prep tables have a thinner cutting board, have no rail (flat prep), and uses 1/3 size food pans. Pizza prep tables have a thicker cutting board, raised rail, and uses 1/6 size food pans. Depending on the model, refrigeration is achieved via air cooled, cold wall, or liquid jacket method.

Buyer’s Check: Choose the type base on your application and available space. The number of ingredients required by the dish or menu can affect what style and configuration you must purchase. Keep refrigerated prep tables from high heat, humidity, or air flow as it may impact the quality and temperature of ingredients.

Under-counter Refrigerators
With limited space to work with inside a food truck, under-counter models can serve as a main or secondary refrigeration unit. They are designed to be fit under counter-tops and some are not suitable to be used as preparation space or hold equipment above them. Height measurements include 36 inches for typical under-counter refrigerators, 34 inches for “ADA height” (Americans with Disabilities Act) models, and 30 to 32 inches for “low profile” versions (including legs or casters).

fridgeBuyer’s Check: Carefully measure the area where the fridge or freezer will be placed. Depending on the design of the model, required clearance for proper ventilation might be necessary. Drawer-types are gaining more popularity due to quick access to ingredients compared to door-type under-counter refrigerators. Some under-counter refrigerators are designed with heavy-duty worktop surface and can be mounted with an optional back-splash accessory, essentially transforming it into a worktop refrigerator.

Worktop Refrigerators
Having the same height as an under-counter refrigerator, worktop models differ by being designed to provide a convenient space for cutting and preparing food. Also, some models have a back-splash attached to protect the wall from food debris or particles, though other models forego this feature to achieve a seamless and easier to clean design.

Buyer’s Check: Due to similarities with under-counter refrigerators, check the weight-bearing specification of the model you are about to purchase, as those designed to be able to carry weight above can be safely used as worktop.

Choosing the right refrigerator for your mobile food business can be a bit confusing with all the options available and the various health regulations that need to be considered. But sticking to your business plan, needs, and budget is a great way to keep on track and select the equipment that will help your food truck succeed.

By |August 7th, 2015|Categories: blog, starting a food truck|0 Comments
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Maximizing Profit at Food Truck Festivals

Sooner or later, as a Food Truck owner, you’ll come to realize that most of your profits are dependent on getting frequent event gigs (in fact, some reading this are probably already aware of this fact). This is simply a fact for most of the industry, and in itself has its own list of dos and don’ts, regulations, and in-and-outs for finding good ones and making sure to be successful at them; such as having a properly built, attractive and functional truck made by a quality Builder like M&R Trailers. They’re quite a bit of work, just the prep and service running to get all the food out on its own is a challenge in itself, but they pay off big time in the long run.

But more often than not, these events aren’t free; and I’m not talking for the customer. Unless we’re talking regular spots with a local brewery, or a community Food Truck Alliance/Group rally set up by owners themselves, more than likely you as an owner are going to need to shell out some cash just to be offered the chance to park at these various events and THEN make money. Which, if one can advertise/attract right and/or the event is rocking and you get orders throughout the day, won’t even make a dent in your cares. On the other hand, if one is in a situation of regular, if not even SLOW, traffic to your truck throughout the day, for one reason or another, this extra cost can make the difference between coming out with great daily profits to LOSING money.

And there are many factors that can contribute to dragging you into this painful situation, both on your side and the event organizer’s (even customer-based, you know how those crappy random bad weather spots come in). But today we’ll be focusing on one of the biggest things that YOU can advertise and control that most directly affects the sales needed to re-balance out your day, and what the customer sees first as they walk by: Price and Food. These are what influence Sales the most, and whether or not one can strike a balance in money made per sale to cover these fees and THEN make a profitFood Truck Fest

The Organizer

Before you start strategizing to make the biggest sales, you need to know whether or not there’s going to be a crowd large enough to be ABLE to make those sales. That means checking out the organizer and event before you officially agree to any terms and start asking yourself a few important questions.

First off, is this event a first-of-its kind, ‘pop-up,’ or other similar new thing happening? Or is it regularly scheduled, something the community is aware of by now and, as such, more likely to draw more that now look forward to attending this yearly (or bi-yearly or whatever) affair. On a similar note, has this organizer themselves have a track record of events; even if this is a new one, have they themselves hosted multiple rallies and fairs and similar over the past few years or more. Do they have experience and know how to attract people to these, or is this their first rodeo? If there’s any sense of ‘new-ness’ to them or the event itself, start taking that dubious eye to the whole thing and preparing to draw back as you start researching further.

Of course, just because the organizer’s gotten experience doesn’t mean you’re in the clear. If you can, try to research some of these past events, see what the turnouts and if there were any complaints, inconsistencies, etc. If any of this comes up, ask them to account for it, see if they have any proper reasons and if they’ve learned by now; otherwise, too many inconsistencies can mean they don’t have the knowledge to bring in the crowds that YOU need for this. If this doesn’t even come up, the organizer is experienced, or this event has been well-worked into the area, then no worries need be considered on the subject.

After that, inspect the event itself. Make sure you can get a proper, official estimation on what kind of crowd, both by organizer and past-history expectations. In fact, if you’re being charged a flat vending fee, we suggest that you actually ask, if not require, a Guarantee of Attendance from the organizer beforehand, and how they estimated that out; a bit of insurance in case of the worst case scenarios, might be able to fenaggle some if not all of that money back.

From there, what is then the exact draw for the event? What are people going to be focusing on when they’re here: live concent/music, themed, exhibits, brewery/business opening/fair, is it based on the gathering of food trucks or is it charity (is there a separate area or attraction to it, or are you and other trucks the main attraction), is it a piggy-back/addition to some OTHER event, etc? This is vital, because it will likely determine how interested and how focused they will be in going for food, whether it’s just something to fill their stomachs and snacking desires while they’re off on something else, or if they’re likely to focus on the full-depth experience of consuming and sampling from their local mobile food vendors (or something in between). This also may determine what sort of menu items you may want to feature; small snacks for ambling, special creations to pair with certain drinks or other focal consumptions, larger items for one-off eating (and that may cost more money to get more to charity), etc.

Then there’s plenty of other little factors; are people getting charged for attendance/parking (more people likely to show if free, and if they’re already spending money to enter they may not be so willing to buy as much food), is it located somewhere easy access, will alcohol be served (people do love buying food while drinking)? Where exactly is YOUR vending fee going? Is it covering actual costs, or are there other commercial sponsors covering most expenses while the organizer just collects money from YOU? Economical and moral decisions may need raising depending on some of the answers.

Ultimately, knowing what the event is going to be like, from history and from crowds, will heavily contribute to some final and strategic decisions, and may at least save the sacrifice of needlessly over-prepared food prep in the worst case scenario.

By the Numbers

One can never truly generalize all events, especially the food truck-related ones, but there are a few good points to be aware of when starting any ‘calculations.’ Firstly, with the advent of many studies and years of vendor experiences, it’s often considered that during any day of traffic, a food truck or vendor will only attract 1-2% of customers out of the crowd of people that walk past them. Not a surprising percentage, and very believable if not generous, for most street parking situations, and a good way to get an idea of sales at an event once an estimation on attendance is given. Though one can very likely increase this percentage on those rallies and events where the food trucks provide the biggest attraction; the people there are often going with the express idea to eat from YOU and other vendors, so should bump it up to at least 5%.

We could bump it up more, but there is yet another factor to consider, and the main reason why one still has to consider themselves only gaining a tiny fraction of any attendance; competition. Even if 95% of people will consume from a truck, likely at many of these things, the fact remains it’s not all going to be at YOUR truck. With a wealth of options, one can expect to start dividing the amount of people-per-truck up evenly, as a starting figure and expectation for how many sales yours may get (at this point, if the event theme fits, can boost up your % of expected customers out of these to much higher lengths), but will also want to consider some notable skews based on the possible attendance of one or more of the highly popular trucks in your area.

We have attended quite a few rallies, and at every one there are trucks that have a line stretching down a few vehicle lengths (continuously) while others see just a couple people popping in every couple minutes. The important thing is to have an expectation of WHO this will happen to, how much business they may drag away from you, and where exactly YOU fit into the customer’s mind by now (Heck, you may BE the one all the other trucks sort of hate, at least someday in the future).

One last point on this; much like the 1-2% rule, there’s usually a thought that, during an all-day event like some of these are, if these expected numbers or divisions of potential customers are less than 500 people per truck (so if a 3 truck event doesn’t get 1,500 or more attendees in total; I don’t think you’re supposed to expect 500+ sales, but some people take the theory to that extreme), than it’s not worth it. Again, does this fit every event and personal truck situation? Likely not, but another point to keep in mind.

Profit Point

At the end of the day, there’s no set rule or percentage point to determine a set calculation for ideal event profits/sales in comparison to make the fee worth it, along with WHAT strategy you should stick to. This is something that’s going to change and adjust depending on the event, the truck (your menu profit %, ideal sales goals, NORMAL daily sales, etc), how much you’re getting charged, etc.

Truthfully, the final factor at the end of the day comes down to this: if there’s notable possibility to make enough sales to cover the event fees in ADDITION to what you would expect to make on a normal day, and with some extra potential to give that strong profit opportunity, then you’re good. If these numbers don’t seem to clear, there seems to be opportunity for less, yet another signal to put extra thought and consideration to whether doing this event is the right thing for you right now.

Menu Thoughts

If done and accepted, your job now turns towards maximizing sales and profit to ensure that you squeeze every last penny out of this event possible to fully balance the vending fee. This could mean hours spent in strategizing and prepping a particular kind of menu, or just going in and serving the exact same food you always do; if you have the following and your truck food is definitely ideal and popular (especially for this kind of event), then feel free, your days are busy and hectic enough as it is.

But if possible, changing the menu can offer some good opportunities. Firstly, there’s a good chance you’ll want to reduce and limit offerings, if the menu isn’t small enough already; not only can this make service a lot easier for you, faster and more pleasant for customer, it also reduces the chance of food waste and makes it easier for customers to decide, thus making your specific cuisine style stand out more and provide a draw. Not to mention, it also limits what KIND of food they get, guiding them to the more ideal menu items that you want them to buy.

Which comes to choice number 2: what sort of menu sales style will you choose? Are you having lower-price, easy-grab snack options (at say $3-6 range) and trying for a higher number of customers? Larger and higher priced items, like $8-12+ Sandwiches/bowls/etc for a smaller crowd looking to have a single big meal (or potential sharing)? Or perhaps a middle ground, if not a combination of both (though of course that means re-diversifying the menu)?

Each strategy has its merits, the cheaper quick-bite foods do very well at fairs and truck fairs where people are sampling multiple things (and just want to snack as they go), whereas the higher options certainly make more profit if one find the right situation to apply them for a similar number of sales. Of course the middle ground is more flexible, and what many tend to go for, having little positive or negative aspects to it. As always, the final decision will be based on the specifics of the event/crowd itself and what you feel YOU can handle and want to get prepped and ready to serve.

And of course, this is an ample opportunity to use cost-reduction strategies, like bulk-buying certain ingredients or finding suitably lower-cost alternatives, to be used in NEW items that you don’t, and perhaps won’t, feature on the streets, and can perhaps add an extra buck on compared to what you normally would for price-cost percentage. With large amounts of sales, some minute cost-profit expansions can lead a huge addition to final results (as you should know by now).

Besides all this, there IS one last important menu consideration, and that’s making sure you have enough Inventory. This is yet another reason why it’s so important to achieve a strong and accurate estimate of the number of attendees expected, along with how much sales you YOURSELF can get alongside competition, so as to hit that sweet spot of storage. If one ends up buying too much food that ends up spoiling (wasting money), or too little and running out (wasting an opportunity for MORE money, as well as pissing off potential future customers), then some very choice words may need to be kept for he-who-set-up-false-expectations.

Is it Reasonable?

After everything is set and done, you’ve calculated the ideal number of sales for low, medium, and higher-priced menu items (or a combination of 1-3) to make your desired sales goals for that day, there’s one last question to ask. Is it even reasonable, or even slightly possible? Knowing what sort of crowd to expect, the 1-2% rule or idealistically higher idea of how many will stop at the truck, and how much the organizer is charging YOU to park there… will you be able to realistically make enough extra money to pay those fees back and more, thus making the event even WORTH doing as opposed to just finding a brewery or street parking that day?Food Truck Festival

It’s sad to say, but these fees aren’t always fair, and you as an owner need to recognize that, besides the miraculous occurrences where business is booming even higher than imagined (obviously, popular trucks with large followings rarely have to even consider this NOT happ
ening to them when they go to popular events, but for those regular mortals just getting by…), they need to 1: confront the organizer about this, let them know it’s actually unreasonable and see about getting reduced fares for some, and/or 2: just learn that sometimes you need to back away, stick to what’s going to make more money THAT DAY and guarantee surviving another week and paying off more loans.

That said, perhaps the event will still be the best option… so hooray! Not ideal but at least still making more than one would on the street, thus proving how important they are. But sooner or later you’ll need to work further to either A: spot and find the opportunities with these more realistic and fair fees, or B: develop and refine menu costs and prices to thus MAKE the event sales and profit margins more realistic.

By |July 19th, 2015|Categories: blog, growing a food truck business|0 Comments
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Pros and Cons of Starting a Food Truck

Starting a business in the food industry can be very rewarding but aspiring entrepreneurs must also be ready for the challenges. The growing popularity of food trucks today makes it very appealing to people who want to initiate or expand their culinary ventures. But what can you expect when it comes to starting a mobile food business?

Food Truck

Food Truck Venture: The Advantages

With relatively lower initial investment and operating costs, starting a food truck is cheaper and faster than opening a restaurant. The smaller expenses of a mobile food business make it a great avenue for first-time entrepreneurs to enter the food industry and learn the landscape, providing invaluable experience that can be beneficial for future undertakings. Food trucks can also become a complimentary addition to established businesses like catering companies wanting to increase revenue or expand their market without the need for drastic changes on operations.

The dynamic of the food truck business is a bit different compared to running a restaurant or providing catering services, which makes it great for people who enjoy bustling working environments. In peak hours, working in a food truck is rarely boring because service is faster and more intimate as you develop rapport to customers when they become regulars.

Trying new recipes or modifying products are also much easier for food trucks. Menus are designed to be uncomplicated but delicious, which can be both challenging and enjoyable for entrepreneurs. The variety or customization of dishes and the ability to offer new products quicker also gives an edge to food trucks over non-mobile restaurants. Also, many customers who love food trucks enjoy trying out new innovative products.

In addition, the ability to participate on events like concerts or festivals can be very profitable to mobile food businesses, a revenue stream that is not available to restaurants.

 

Food Truck Venture: The Drawbacks

Though the mobile food industry is exciting, prospective entrepreneurs must be ready for its challenges.

Getting a food truck business started through a bank loan can be tough. Banks are skeptical lending money because some believe that the food truck trend is just a fad and may suddenly vanish. It might be easier to get a loan if you have a substantial business history, some form of collateral, or if the loan is cosigned by someone with a good credit record.Food Truck 2

Another challenge is the regulations. Some states and municipalities have clear rules regarding mobile food businesses while others do not. Entrepreneurs need to research and contact relevant agencies on individual locations they plan to operate or sell at and obtain business requirements. In addition, local restaurants may lobby against food trucks due to the increased competition and unclear regulations, which makes starting a mobile food business a bit more challenging.

Buying the right truck and finding a commercial kitchen can take time and money. A retrofitted used food truck typically cost $30,000 while a newly designed mobile food preparation vehicle with all new equipment can cost more than $100,000. A state licensed commercial kitchen is also a requirement in most municipalities where the food truck must be parked. In some cities where cooking in the truck is not allowed, food must be prepared and packaged in a commercial kitchen. A shared-use commercial kitchen can save you money but may cause delays when another food truck is using the facility. A private commercial kitchen (whether purchased or leased) will always be available to you but require a larger investment.

The mobile food industry is also very competitive as more businesses take the plunge. Margins can be low and sometimes, the business may even lose you money. Because customers will be out in the open to buy from a food truck, the weather can affect revenue. Food truck operations can be seasonal in places with cold climates while even in warmer locations, unexpected rain can put a dent on sales.

Food trucks are nothing new but the industry’s surging popularity offers great opportunities and potential for success to innovative and passionate entrepreneurs today. Every business venture has its risks and rewards. But knowing where you want to go and striving to get there despite the challenges makes a difference.

As Benjamin Franklin once stated, “Energy and persistence conquer all things.”

By |July 5th, 2015|Categories: blog, starting a food truck|0 Comments
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Keep Your Food Truck Generator Running

Portable Generator

 

 

Powering ovens, blenders, and refrigerators on-the-go, a portable generator is essential to the successful operation of mobile food business. Due to its importance and the amount of required initial expense, food truck owners need to make sure they get the most out of their generators throughout its life-cycle.

Generator failures are not just inconvenient but can also lead to your mobile food business missing opportunities and losing revenue.

 

Impact of Underloading

How you use a generator can affect its efficiency, performance, and reliability. Some models of generators (particularly, diesel and gas engine generators) are designed to operate with a certain amount of load. If such generators are underloaded for extended periods, the engine can experience “wet stacking” and get damaged due to the unburned oil, fuel, and other particle deposits.

Generally, standby-rated and prime-rated diesel engine generators are designed to be operated between 50 and 85 percent while continuous-rated diesel engines are optimized between 70 to 100 percent load. Underloading a diesel engine generator for long periods of time can impact its performance and long-term operational life. Light load operation (less than 30 percent) of diesel engine generators should only be 30 minutes for every four hours. After the time limit, diesel generators must be run on at least 70 percent load for the next two hours.

Generators that run using natural gas or bio-gas are typically designed to operate between 60 to 100 percent load. Adequate load is required to ensure that the generator engine’s cylinders have enough pressure to maintain oil control. Deposit build-up on generator components like valves, spark plugs, and piston rings can cause cylinder liner polishing, accelerated component wear, poor performance, and power loss. Natural gas engines are more sensitive to underloading so check the recommended time limits below.

Low load operation time limits for natural gas generator sets:

0 to 30 percent load = 30 minutes operation

31 to 50 percent load = 2 hours operation

51 to 100 percent load = Continuous (the manifold air pressure must be greater than the atmospheric pressure.)

The inefficient use of your generator set can increase your generator’s maintenance cost and downtime that results to your food truck business incurring loss that are otherwise preventable.

Generator Maintenance

Some of the common reasons why generators fail are wet stacking, fuel and oil leaks, faulty level gauges, corroded or worn out connections, and battery failure. Due to the vital part it plays in your food truck’s operation, doing proper maintenance is important to make sure your generator remains reliably.

Making the time to check the condition of your generator ensures that you will get the most out of your investment and prevent sudden failures that can halt your food truck’s operation. Letting a professional service and maintain your generator is the best option, for convenience and peace of mind. Seek the assistance of a mechanic or technician for routine maintenance like checking fluid levels, verifying control panel readings and indicators, or inspection for wear and tear, among others. Maintenance schedules (annual, semi-annual, or quarterly) should be followed based on manufacturer’s recommendations to increase reliability and apply preventive measures.

Fixing a generator

If you want to do basic maintenance on a generator yourself, refer to the owner’s manual for details regarding manufacturer’s guidelines. The following inspection and parts replacement can be done by generator owners themselves (may vary depending on your generator’s model or manufacturer):

 

  • Checking and charging the battery
  • Inspecting oil level
  • Changing engine oil (dispose used oil properly by following local regulations)
  • Cleaning or changing filters
  • Inspecting or replacing spark plug

Remember to only use recommended replacement parts for your generator. When looking for those parts check the company’s website for replacement parts, or another highly recommended website is repairclinic.com (http://www.repairclinic.com/Shop-For-Parts/a31/Generator-Parts).  They have many different parts for  all kinds of generators. They are very inexpensive and reliable parts.  They have all brands and you can search for parts by specific brand and model of your generator. It’s super easy!

Another website you may find your parts on is northerntool.com (http://www.northerntool.com/shop/tools/category_generators).  They also have inexpensive parts and they have generic parts and parts by specific brand name model.  All their parts are very reliable and durable.

Also, if you are looking for videos on how to do the repairs yourself. Youtube is a great source to finding amazing videos on how to do it! I can’t tell you how many times their “how-to” videos have helped me out. They helped me replace parts in my car!

Safety Tips

The proper use of your generator not only prevents it from failing when you need it the most but also protects you, your business, and customers from harm. Here are some tips on how to avoid risks and dangers when using portable generators:

  • Install a carbon monoxide alarm and never operate a generator in an enclosed area. Carbon monoxide is a dangerous colorless, odorless, and tasteless gas that can be fatal to anyone with prolonged high level exposure.
  • Never use the generator in wet conditions to avoid electric shocks.
  • Never plug the generator to a wall outlet to power a house (known as backfeeding) as it is very dangerous to utility workers repairing power lines and neighbors served by the same utility transformer.
  • Do not overload the generator. Do not underload generators for long periods of time.
  • Plug appliances directly into the generator or use extension cords rated for the load.
  • Turn off appliances connected to the generator before shutting down the generator.
  • Never refuel the generator while in use. Let it cool down before refueling.
  • Do not store extra fuel near the generator. Fuel fumes can get ignited by an electric spark. Keep a fire extinguisher ready in case of emergencies.
  • Stay away from some parts of the generator that heat up during operation to prevent burns.
  • Do not use the generator for more than the recommended run time.

 

By |June 20th, 2015|Categories: blog, food truck safety|0 Comments
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Choosing a Food Truck Generator

Picking a Generator for a Food TruckGenerac_Portable_Generators

Unlike restaurants that have a fixed connection to the grid for all their electricity needs, mobile food vendors require reliable power that can travel with them from point A to point B. This makes generators an essential part of any food truck today. Choosing the right generator to power your appliances is a very important decision that have lasting implications to your business if not considered carefully.

 

How to Buy a Generator?

Access to portable electricity is not cheap, which is why food truck owners should consider certain things before choosing your power source. Answering the following questions can serve as a starting point and give you a picture of what to look for in selecting a generator.

 

What appliances will you use at a given day?

Understanding how your equipment will function when powered by a generator is important to prevent your food truck operations from stalling. Some appliances need a higher starting wattage (required power to start up) compared to its running wattage. You need to know the kind of load your generator will be powering so you can calculate how much power (and the size of generator) you will need.

There are two kinds of loads:

  Resistive loads – require the same amount of power to start up and run. These are appliances usually involved in heating or produces heat like light bulbs, coffee makers, toasters, and microwave ovens.

  Reactive loads - require additional power to start but consumes less once it is running. These are appliances that contain an electric motor like refrigerators, bean grinders, blenders, and air conditioners.

 

How much power do you need?

A generator can only produce a certain amount of electricity so make sure to choose a model that will be able to cover your food truck’s power requirements.

To know how much power your generator should have, calculate the power requirements of all the appliances you will be using at the same time. You can determine the power required by an appliance by checking the bottom or side for a stamp, its nameplate, or the data tag found on electric motors. Manuals also contain these information.

Power requirements of appliances are usually listed in amps while most generators list power outputs in watts so a bit of conversion might be required.

Conversions:

Watts = Volts x Amps

Amps = Watts / Volts

To calculate: Add the power requirements of the appliances you will use at a given time. This will give you the amount of power your generator should at least have. If the load is reactive, calculate using starting wattage, which is typically 3 times the running wattage.

Example calculation: (using estimated power requirements)

Coffee maker – starting wattage: 600; running wattage: 600

Refrigerator (Energy Star) – starting wattage: 1200; running wattage: 192

5 Lights bulbs – starting wattage: 300; running wattage: 300

Blender – starting wattage: 850; running wattage: 400

 

Total: 2950W

You will need a generator with power output of at least 2950 watts. Getting a generator with a slightly higher wattage output than your requirement is recommended; some appliances increase their need for energy as they age and become less efficient.

Honda Generator  In addition, generators are advertised with “maximum power” and “rated power.” Maximum power is the highest wattage a generator can produce and usually available for up to 30 minutes. Rated power is the power a generator can produce for extended periods of time, which is typically 90% of maximum power. Use rated power in determining whether a generator will be able to provide your food truck with enough energy to operate your equipment.

 

What type of generator should you choose?

Conventional vs Inverter Generators

There is a wide variety of generators for mobile food vendors to choose from but models fall into two categories: conventional generators and inverter generators.

Conventional Generator

  • basic concept has remained essentially unchanged
  • uses a motor attached to an alternator producing AC power
  • requires a constant speed (usually 3600 rpm); fluctuation in engine speed affects energy flow
  • greater power output
  • extended run time
  • cannot be used in parallel operation
  • larger and heavier than inverter generators
  • less expensive than inverter generators

Inverter Generator

  • relatively recent development
  • uses advance circuitry to convert multi-phase AC power to DC power then inverts to “cleaner” AC power
  • can adjusts engine speed depending on load requirement
  • smoother electrical signal; safer for sensitive equipment (laptops and phones)
  • fuel efficient
  • adequate run time despite compact size
  • portable and lightweight
  • produces less noise and vibration
  • capable of parallel operation with multiple units
  • more expensive than conventional generators

Both types of generators use fossil fuel (usually gas, diesel, or propane) to produce electricity. Many food truck operators prefer to use inverter generators for the smoother energy output, portability, fuel efficiency, and quiet operation despite the higher price compared to conventional generators.

There are many different models of generators out on the market today. Some of the most popular and recommended models are made by Generac and Honda.  Generac and Honda offer their generators at low prices, and both are completely reliable brands that offer a range of low watt generators to high watt generators to fit your needs.

Some of the best mobile generators by Generac are the MLG series. They range from 8,000, 15,000, 20,000, and 25,000 watts.  They are inverter generators run on diesel. They will hold enough fuel to run for 48 hours straight.  However the generators come with their own trailer so they must be pulled from behind the truck.Generac Generators

Generac also has portable generators that don’t need to be pulled from behind.  The most reliable of them would be the XP series.  This series has models ranging from 4,000, 6,500, 8,000, and 10,000 Watts. They are inverter generators run on diesel and has a 9 gallon tank.  These generators will last about 9 hours at a time.

Generac has a very wide array of generators to fit all your food truck needs and all their generators are extremely reliable, very durable, and will last a whole days use.

Honda doesn’t have a very wide selection of generators but they are extremely reliable and durable.  Their best generators are their EB series.  These generators range from 5,000, 6,500, and 10,000 watts.  They are inverter generators.  The generators hold 6.2-8.2 gallons of gasoline fuel. They will run for 7.2 hours to 10.1 hours at a time.

We sent out a tweet asking our food truck followers what generators they were using and what they would recommend to other food trucks. We also asked if they were having any problems with their current generator.

Of course, our followers came through and gave us a couple excellent recommendations for generators that meet all their needs.

One follower recommended the Honda EU3000i. It is very quiet, offers 3,000 watts, weighs about 46 lbs., and will last 8.1 hours on 1 gallon of gasoline fuel.  There another very handy model that offers the same features as the Honda EU3000i but it is only 2,000 watts.  Honda also offers generators that give less watts and are smaller.

Another generator that was recommended by our followers is the Onan Marquis Gold 7000. If you don’t want to get a Generac or Honda generator this is a very highly recommend model that will meet all your needs.  It produces 7,000 Watts and runs on gasoline fuel.  It is extremely quiet and will last a whole day’s work.

 

 

References:

http://www.rollingkitchens.com/wiki/RKB/vending_truck_questions

http://blog.mygenerator.com.au/best-generators-for-food-vans-revealed/

http://www.generatorjoe.net/html/understandingloads.html

http://www.yamahaef2000is.com/conventional_generator_vs_inverter_generator.html

http://powerequipment.honda.com/generators/inverter-generator-advantages

http://www.portableinvertergenerators.com/buying-guides/how-do-inverter-generators-work/

https://www.absolutegenerators.com/blog/food-truck-generator/

http://powerequipment.honda.com/generators/generator-wattage-estimation-guide

http://powerequipment.honda.com/generators/generator-power-management

http://powerequipment.honda.com/generators/generator-how-much-power#Starting

http://powerequipment.honda.com/generators

http://www.generac.com

 

By |June 2nd, 2015|Categories: blog, starting a food truck|0 Comments
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Does Your Food Truck Have Enough Gluten-free and Vegan Options?

Does Your Food Truck Have Enough Gluten-free and Vegan Options?Gluten Free Sign

We are what we eat. To some, it may be a lifestyle choice. But for others, eating the wrong food can be a matter of life and death.

Gluten Intolerance
In America, more than 15 million people have food allergies. Research show that 1 out of 133 people worldwide could have some form of gluten-related disorder, which include celiac disease, non-celiac gluten sensitivity, and wheat allergy. That is a significant rise from 1 in 2500 a decade ago. With the rising number of people claiming to have gluten related illnesses, gluten-free food and products became a hot topic in mainstream media with some not taking it seriously. But sensitivity or allergy to gluten, just like any other health concern, is a serious matter that mobile food vendors should consider when it comes to the products served to customers.

Going Gluten-Free
Offering a gluten-free option in your food truck menu to cater for consumer with such preference can be easy to implement. Though it will require additional time and effort, the advantages may be worth the investment. A gradual addition of new gluten-free items like bread-less sandwiches (deconstructed tacos or burrito bowls) is a great step in catering to a new brand of customers. Substituting or eliminating ingredients containing gluten (wheat, rye, barley, among others) to create gluten-free variants of existing menu options is a viable strategy that will not have a drastic effect to your food truck’s prep work.

People with gluten sensitivity can experience “brain fog,” depression, ADHD-like behavior, abdominal pain, bloating, diarrhea, constipation, headaches, bone or joint pain, and chronic fatigue, among others. Celiac disease, an autoimmune disorder that can occur in genetically predisposed people where gluten ingestion leads to damage in the small intestine, has much severe consequences. By considering the addition of gluten-free menu options, food trucks can provide not just delicious but also safe and inclusive food to all their customers.

Vegan ChoiceVegan Food
Food preferences can also be a matter of lifestyle and principle, in addition to matters of health. Vegans are those who adhere to a strict plant-based diet, with no animal products (not even dairy or eggs) whatsoever. According to the 2013 Public Policy Polling Survey, among the 500 participants, 7% identified themselves as vegans.

Despite being a food minority when it comes to food demography, vegans and vegetarians have a significant voice when it comes to issue concerning health and consumption in developed countries. Food trucks catering to this consumer demography get significant advantages as vegetarian food are not just bought by strict dieters but also by meat-lovers who are interested in healthier choices. Providing even just one high quality and delicious vegan friendly entree can become significant for food trucks that want to differentiate themselves from the competition.

Success in the mobile food business do not just depend on the best tasting menus or most popular locations. Taking care of customers, whether satisfying their cravings or looking after their health, is what counts the most at the core of every fulfilled entrepreneur.

Sources:

http://www.foodallergy.org/facts-and-stats

http://www.sfgate.com/food/article/Gluten-intolerance-becoming-more-commonplace-3296755.php

http://en.wikipedia.org/wiki/Gluten-free_diet

http://celiac.org/celiac-disease/non-celiac-gluten-sensitivity/

http://www.publicpolicypolling.com/main/2013/02/food-issues-polarizing-america.html

By |May 12th, 2015|Categories: blog, growing a food truck business, starting a food truck|0 Comments
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