How to start, grow, and succeed in the food truck business.
Food trucks have become a wildly popular and important part ofthe hospitality industry. Consumers are flocking to thesemobile food businesses in droves, inspiring national food truckcompetitions and even a show dedicated to the topic on The FoodNetwork. The relatively low cost of entry as compared tostarting a restaurant, combined with free and low-cost ways tomarket them to the masses via platforms like social media, are justtwo of the reasons that food truck business are drawing in buddingentrepreneurs.
Author David Weber, a food truck advocate and entrepreneurhimself, is here to offer his practical, step-by-step advice toachieving your mobile food mogul dreams in The Food TruckHandbook. This book cuts through all of the hype to giveboth hopeful entrepreneurs and already established truck owners anaccurate portrayal of life on the streets. From concept to gaininga loyal following to preventative maintenance on your equipmentthis book covers it all.
- Includes profiles of successful food trucks, detailing theiroperations, profitability, and scalability.
- Establish best practices for operating your truck usingone-of-a-kind templates for choosing vending locations, openingchecklist, closing checklist, and more.
- Create a sound business plan complete with a reasonable budgetand finding vendors you can trust; consider daily operations indetail from start to finish, and ultimately expand yourbusiness.
- Stay lean and profitable by avoiding the most common operatingmistakes.
- Author David Weber is Founder and President of the NYC FoodTruck Association (NYCFTA), which brings together small businessesthat own and operate premium food trucks in NYC focused oninnovation in hospitality, high quality food, and communitydevelopment.