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Real-World Food Blogging Topic Ideas for Food Truck and Restaurant Owners

Own a restaurant or food truck, but aren’t sure if you should take time to publish a blog? The reality is if you’re operating any type of food business finding the time to sit down and write a blog post or record a video won’t be easy. After all, you’ve got a business to grow and customers to serve.

Truth be told, if you own a restaurant and are trying to decide what type of marketing tactic you should invest your limited time and effort into, we don’t recommend blogging as the first option. There are plenty of other ways that are going to get you a faster return by driving more customers to your business.

Some faster ways to increase awareness of your business online include focusing on generating positive reviews for your restaurant on websites like Google My Business, Yelp, and Facebook. Consumers use these websites to discover new places to eat and decide where they want to dine. Other strategies such as offering coupons or limited time discounts work well to drive more immediate traffic to your establishment. Both ideas will bring diners to you faster than a blog ever could.

Is Blogging Right For Your Food Truck Business?

The Benefits of Publishing a Blog

After reading the first section of this post, it might feel like we don’t believe in blogging. This couldn’t be further from the truth. Assuming you have the time and ability to publishing entertaining or helpful content regularly, it can deliver an astronomical return on investment. The point is you aren’t going to realize the benefits today, this week, this month, or even this year if you’re just starting out.

But if you can push through a couple years blogging and come out the other side, you’ll realize some incredible benefits like massive awareness and increased loyalty. Essentially, you’ll have a digital magazine that people enjoy consuming regularly.

We’ve found our blog to be extremely helpful in educating food truck owners about running a food truck and answer frequently asked questions about operating business. Consistently blogging has helped us grow our business, but it didn’t happen overnight.

Blog Ideas You Can Start Writing About Now

Of course, simply setting up a blog or not putting much effort into the posts you publish isn’t going to get you far. Getting traction with your blog will have a lot to do with your consistency publishing and quality of content. The easiest way to ensure consistency is to set a schedule for yourself. For example, you could make a commitment to publish two blog posts per week for the next two years. This sort of commitment will take a lot of time, but it’s what’s required if you want to see results. Due to the length of time required to get any results is why we recommend other marketing methods first.

After you’ve got a schedule in place, it’s time to come up with a list of ideas to write about and publish on your blog. Keep in mind that you could publish all sorts of multimedia content on your blog including text, audio in the form of a podcast, images, or video. In fact, the more ways you can include video and imagery the better your posts will be.

Below is a list of topics ideas you can use that work well for both a restaurant, food truck, or any type of food business really. These ideas are intended to be interesting and or helpful to the right person. More than half of the restaurants trying out a blog get their content wrong initially because they only write about themselves or what they write is extremely boring. Don’t expect to get any results with boring content. It won’t work. You can start with these ideas below to get started the right way.

Cooking Demonstrations: Whether you operate a food truck or restaurant, you’re going to be in the kitchen cooking different meals all the time. Why not use this time to demonstrate to prospective customers how you make the food? This is the ideal way to generate high-quality blog content while being productive in the kitchen. You may even find a certain chef or yourself has a great personality and works well on the camera. These individuals are perfect to feature.

Notice I said you could record a cooking demonstration. You won’t need any special equipment for this as most cell phone cameras are good enough to pull this off. From there you can upload the video into YouTube or Facebook and embed the video into a blog post on your website. Follow this process and you’ll have an effective way to develop blog and social media content.

Test Menu Items: You should also be coming up with exciting new menu items for your restaurant. Testing out new items, even if you don’t plan to put them on the menu is the ideal type of content for a blog. People love to give their opinion on almost anything and testing out new menu ideas and getting feedback from your audience on if you should keep it is a great way to encourage people to participate and get involved in your brand. You could even create a “secret” test menu for hard-core customers.

Interviews: You shouldn’t only talk about yourself in a blog. In fact, it will help you out a lot of you feature other people and businesses. One way to generate content while featuring other businesses is to conduct interviews of other people. We recommend publishing either print or recorded interviews with chefs or other restaurant owners in the area. Asking for an interview is an effective way to start a relationship with someone you’ve never met and help to build awareness of your spot among influential folks in a market. The more local relationships you can build in your market the more opportunities will generally be sent your way.

Promote Events: Any time you serve a corporate catering event, work with a non-profit on a fundraiser or attend a local event like a fair it’s an opportunity to publish a recap about the event on your blog. Other businesses or event promoters love it when you help you promote their stuff on social media or a website. Doing so can also be interesting to attendees and it’s yet another opportunity to produce content of interest to a local audience.

In conclusion, blogging serve as the publishing focal point for your restaurant or food truck. But you’ve got to be willing to put in the time and effort before you will see all the positive results even with a list of content topic ideas.

Five Healthy Side-Dish Recipe Ideas For Your Food Truck

All food trucks can benefit from offering healthy side dishes.

As a society, we are trying to live healthier lifestyles than our parent’s generation. There are plenty of reasons for folks to make a conscious effort to improve one’s health, including weight loss, live longer, or simply to feel better. No matter what the reason behind a living a healthy lifestyle, for most folks this means doing more of two things: exercising regularly and improving diet.

While budgeting time to exercise or eat better is simple, it doesn’t mean this will be easy to accomplish. Between work and family obligations it can be difficult to put in the time to grind out a few miles on the treadmill. Likewise, eating nutritional foods aren’t always convenient. If you’re at a street fair, baseball game, or the shopping mall it can be almost impossible to find healthy options. Even if you’re at home and have all the healthy ingredients you could want, doesn’t mean you want to cook meals yourself each night.

Should You Serve Only “Health” Food on a Truck?

From a logical standpoint, one might think that your food truck could be the business that fills in the need for healthy foods in your area. But before you start serving organic Quinoa bowls or vegetable based bacon, you need to consider that what people say isn’t always what they do.

For example, even if you intend you make lifestyle changes, you probably have a cheat meal or two built into your weekly routine. Chicken breast with a side of organic carrots and broccoli for a weekday lunch might be tolerable for a while, but once the weekend hits most folks are looking for a change. For this reason, we do not recommend starting a healthy food only truck. Friends and family may applaud your efforts for trying to improve the well-being of the local community, but the concept is unlikely to take off.

Instead of starting a “healthy” food truck, consider adding better options to your existing menu. To seek inspiration for this approach you won’t need to look far. Take the global restaurant chain McDonald’s as an example. With the kid’s meals you used to only have one side option… a small French fry. Today, you have the option to order sliced apples as a replacement. You also have the option to replace the cheeseburger with all-white meat chicken nugget.

Notice how the burger chain didn’t drop their quarter pounders and other recognizable meals. They simply adapted a bit to provide some healthier options. You can use the same approach with your food truck as well! Don’t get rid of the core menu items customers crave because of media reports that people want to eat better.

Think about it. Are there any successful restaurants that highlight serving health food meals? Probably not because there just simply isn’t enough demand to support this concept in most areas. Instead of completely changing up your menu trying offering simple and health side dish options like the ideas listed below. Each idea below can be tweaked to align with your menu of offerings.

All aboard The Vegetable Express Food Trailer Built by M&R Speciality Trailers and Trucks.

Apples: This is a product that can be purchased affordably year round in the United States. In the fall months, you may even be able to serve locally grown varieties like honey crisp. There are a limitless number of ways you can utilize this fruit, by simply chopping chopping apple slices or amping them up with some sprinkled cinnamon and sugar. Viola, you’ve transformed a boring apple into exciting apple fries!

Smoothies: If you happen to have the right equipment onboard and a blender, smoothies can be a terrific healthy option. This beverage pairs well with coffee or breakfast trucks specifically. Just make sure you’ve got the appropriate electrical capabilities setup on your unit… blenders are electricity hogs on food trucks!

Veggie Snacks: Create a mini veggie tray. Cut some carrots, broccoli, celery in an attractive way. Serve with a side of ranch or premade hummus. This creates a healthier option to fried foods and is extremely easy and affordable to make. Everyone loves a personal veggie tray!

Potato Alternative: All sorts of restaurants use some form of potato as a side. Why? Almost everyone likes potatoes in their various forms (fries, mashed, bakes, waffle) and they are cheap to make. The down side is that is that many reports associate eating potatoes with weight gain. Most people don’t associate the spud with the example of health.

Instead, look to offer foods that are perceived to be healthier on the side. Some recipe ideas include: Califlower rice. Asian green beans. Cranberry almond coleslaw.

French Fry Alternative Recipes: Squash Fries. Roasted Sweet Potatoes. Roasted carrots. All of these items can be chopped just like an old-fashioned French fry and served! Bon apetite!

Do you offer healthier food options on your concession unit? If so, let us know what approaches you’ve used. We’d love to hear from you in the comment section below!

Starting a Mobile DJ Trailer Business in Florida?

Thinking about starting a mobile DJ trailer business in Florida? A trailer can help you safely transport audio and visual equipment, while setting your business apart from other DJs in the local market. Below is an overview of this high-profit business model.

Mobile DJ Trailer Business Model Explained

Being your own boss and becoming entrepreneurial disc jockeys (AKA DJ) is something most on-air talent considers during their career. After all, most small radio markets pay on-air talent under $40,000 annually if you’re just entering the workforce. It’s not that small-market radio wouldn’t like to pay their employees more, it’s simply a matter of revenue generated through advertising can’t support higher salaries in these markets.

The flip side is that you can earn a very healthy six figure or higher annual salary as an independent DJ and owns his or her audio equipment and a trailer to haul equipment from venue to venue.

When you’re starting out, finding events to DJ will seem difficult. Like any other small business, no one will know about your services at first. In the early days, you will need to pay your dues to get your name out there and into the public. This could mean bringing your talents at no charge to local charity events or fundraisers. While you won’t get paid for these events you will introduce your services to the community and start generating leads for paid gigs at events like this.

There are a few different strategies you can use to build an income as a DJ. Many DJs will use a combination of these approaches:

Bars and Clubs – Small bars, especially those without built-in audio equipment or lighting may hire out third-parties to provide entertainment on busy nights like New Year’s Eve. These venues will likely only pay $200 – $500 for an evening of entertainment. If you perform well, you may be invited in play again at a future date or even operate at bars run by the same owner.

One important aspect to remember is the business aspect of paid entertainment in a bar or night club. You are being paid by the business owner to provide a fun night for guests and keep people happily ordering drinks throughout the night. If you can accomplish both, you’ll likely be hired for future events.

Weddings – This is the holy grail of DJing event. A wedding provides the opportunity to charge higher prices in the $1,000 – $3,000 range per event. Depending on the service you offer and night of the wedding this quote could be even higher.

You’ll need to prepare more for a wedding than you will a bar event, however. What is usually forgotten about is the amount of planning that goes into a wedding. You’ll need to determine things like what will the father daughter dance be? What will the couple’s first dance be? What songs do they not want played at the wedding? Will the chicken dance be played? You’ll need to bring your A-game for more formal events like weddings.

School Dance – Want to go back in time and relive those awkward teen years? You can do just that as a disc jockey for school dances. Remember that while you’ll need to adapt the music to what a younger demographic wants to hear, you also need to remember the school is paying your fee. Don’t make them regret the decision to hire you.

Street Dance – Playing at small town street dances or centennial celebrations can be lucrative events to book. Usually, you’ve got to have a well-established track record before landing these big events, but some can pay $2,000 – $6,000 for a single night of entertainment assuming you’ll be providing equipment like stage lighting and a dance floor.

Fairs / Carnivals – County fairs and street carnivals regularly hire DJs to provide free entertainment at events.

Advantages of Operating a Mobile DJ Business

  • Be your own boss.
  • Retain all revenue from DJ events.
  • You hand pick the events you book.

Disadvantages of This Business Model

  • You will need to work nights and weekends to make good money.
  • Seasonal demand for DJ services.
  • Low barriers to entry from local competitors.
  • This is not the ideal business model for reserved personality types.

Best Practices for Running a Successful DJ Business

The best paid DJs are the ones that act professionally. They understand their role at an event. Establish a routine of showing up early to events so you can setup audio / visual equipment to ensure everything is ready to go at the agreed upon start time. Remember, you’re essentially a temporary employee of the business that hired you.

Next, check your ego at the door. You’re not a famous rock star that can show up late and disrespect other employees like wait staff, bartenders or bouncers at an event. In fact, you should put your best foot forward with venue employees as they are often the eyes and ears of the check writer.

Third, it’s your job to bring the party and have a good time at events. But never drink in excess or curse on the microphone. It’s bad taste and will earn you a bad reputation that you may not be able to bounce back from.

Fourth, you will encounter other DJs and local cover bands on your journey to building this business. Be nice to these guys and gals, especially if they are popular acts in your region. Popular acts know who the decision makers are in your area and might even help you secure more business in the future if they respect you and can vouch for your talents and professionalism. Many of the popular acts will be booked quickly at the start of the year and can only entertain one venue at a time. Believe it or not, your competition may actually help you book more business if you give them a reason to help you.

Finally, every gig you play is an audition for your next event. If you make it a point to do your best at each event, you’ll find that you are able to regularly meet new people that need paid entertainment for events. Your calendar will start to fill up and you’ll be able to gradually increase your rates.

Should You Offer Free Samples From Your Food Truck?

Offering free samples is one of the oldest ways to market and generate interest in a new food product. You see this all the time when you visit the giant discount retailers like Costco.  Part of the attraction for many Costco members is visiting the store is to see what type of snacks, entrees, drinks and deserts will be on display to try for free. Offering a free sample is an effective way to get potential customers to experience your product without risk.  But does it make wise business sense to offer freebies from your food truck like bigger businesses?

It’s one thing for a behemoth like Costco that generated a reported $163 billion in sales in 2017 to offer free soda to guests. They’ve got the established business, membership revenue, and sales volume to support this marketing expense. But it’s entirely different situation for concession businesses like yours where the expense of every free sample comes directly out of your pocket book.

The Flying Pie Guy. Built by M&R Specialty Trailers and Trucks.

Does Offering Free Samples Really Work?

There are common fears associated with offering a free food sample. The first fear is that people will take advantage of free samples. Instead of taking just one sample, they might take four or five tastes. Then they might invite their wife, five kids, and buddies to sample your food with zero intent to purchase. This scenario is probably more rare than imagine, but it’s something you’ll probably experience if you offer free samples long term.

There’s also the fear that free samples won’t actually increase sales. People that try free samples are viewed as cheap and not the buyers. No doubt there is some level of truth to both of these examples. But does the business upside outweigh these risks?

Much has been written about the psychology of free samples. You can read more details on reasons why free samples work, but it mostly comes down to people’s natural inclination to reciprocate. To put it in plain English, if someone does something nice for you then you want to do something nice in return. It’s a built-in trait that most of us humans share.

A quote taken from “The Psychology Behind Costco’s Free Samples” published by TheAtlantic.com explains this cerebral occurrence well:

“Reciprocity is a very, very strong instinct,” says Dan Ariely, a behavioral economist at Duke University. “If somebody does something for you, you really feel a rather surprisingly strong obligation to do something back for them.”

In addition to the psychological supporting evidence on why free stuff works, there’s also supporting sales data provided in the same article below. The chart below shows how volume of sales increased for each of the following product items during an experiment conducted in a grocery store. As you can see, the total number of sales increased across all product categories after free samples where tried.

What Should You Offer as a Free Product?

Even though free samples will be an expense for your business, it’s worth having this option in your marketing quiver to drive more sales if needed at events. This tactic particularly valuable during slower periods to drive more sales during off-peak hours. When business picks up and your line is long, you can stop serving free samples and focus on serving the paying customers.

While free samples has proven to be an effective way to drive interest and sales, you’ll need to be smart about what you offer as a free sample. For example, higher-cost pieces of ribeye would be a freebie that would no doubt attract a crowd, but might also put you out of business due to the high cost. When looking for a free offer you want to offer a product that tastes great and reflects your menu, but is also low-cost to you. We’ve written in the past about some of the highest-margin concession foods, but some good places to identify free samples are below:

Bread Products:  Bread products are cheap. You’ve no doubt been in a shopping mall where they hand out fresh baked pretzel samples or flat breads. These products are both tasty and low-cost to serve. The same process can be used for all kinds of starch-heavy products like donuts, bagels, pizza, and bread sticks.

Ice Cream / Frozen Yogurt: If you’ve ever been to an ice cream shop or frozen yogurt spot you know they’ll always offer a free sample. The reason? The process works and is an extremely affordable way to generate sales when it costs under 10 cents per sample. When an ice cream cone is sold as a direct result of a free sample, the profit-margin is often well over 50% meaning you’ve profited handsomely even if you only make one extra sale per 20 freebies given away.

Popcorn: Kettle corn vendors understand that because the cost of their product is so low, it can be given away profitably to generate additional sales.

Chips: Most sit down Mexican restaurants serve you free chips and salsa when you order a meal. In addition to this being an expectation at sit-down restaurants, it’s also an extremely low-cost offering. Chips cost almost nothing to serve.

Beverages: Things like teas, coffees, and other specialty drinks can be the ideal freebie. Especially if you’re serving at summertime event. You could get creative by serving a flavored peach tea. If you make peach tea in bulk it can be distributed for pennies to prospective buyers.

Estimating Your Return on Investment

As a business owner, it’s your duty to ensure the food truck is bringing in enough money to support all the expenses and provide a comfortable lifestyle for your family. As part of this fiscal duty, you’ll want to ensure all these giveaways are delivering a return on investment.

You can determine if the giveaway is producing results by figuring out your free sample conversion rate. Here’s the conversion rate formula for free samples:

Number of Free Samples Given / Number of Buyers that Purchased Product after Receiving Free Sample = Conversion Rate

Here is a real-life example on what this might look like:

100 free samples given away / 20 purchases made after a free sample tasting = 20% conversion rate.

This means that for every five samples you give away from a food truck, you get one new purchase on average as a result. Assuming you were giving away a freebie that was low-cost and low-effort to produce, this formula could end up being highly profitable for your business.

At the end of the day, you’ll need to test different free samples to understand the thing that works best for your business. If you are taking the time to understand how many free samples you give away to determine, the cost, and the conversion rate that people end up purchasing your product, you’ll be confident that your marketing efforts are driving profits and not taking away from your business.

Do you currently offer free samples on your food truck? If so, let us know what you offer and whether or not it works in the comment section below.

101 Food Service Kiosk Name Ideas, and How to Find Yours

For many aspiring food kiosk owners, dreaming up the perfect name for your new business was probably one of the first things you did. After all, once you’ve established a concept for your new restaurant idea, picking out a name should come easy. Right? RIGHT?

But what if you’ve headed down the path toward opening day, secured some investment capital, roughed out a viable business plan that seems to hold together, and maybe even secured licensing, insurance, and a few vendors to get your started, and you STILL don’t have a name for your restaurant? What if you’re marching toward opening day, and you just can’t come up with a catchy name that will encompass all of your hard work and fresh ideas?

We’re here to help.

Picking out a name for your new food service kiosk can be incredibly difficult. After all, how do you communicate all of the things you need to for your new coffee shop or ice cream parlor, in just one or two words that will sum up your months (or years!) of sweat and toil? The type of food, coffee, or ice cream. The atmosphere of your location. The types of customers you’re hoping to attract. Your background, the style of cooking, the vibe of the location (shopping malls, corporate centers, college campuses)…these are all things that you must try to capture perfectly, when naming your food kiosk. How can you possibly get started?

Refuge Coffee Co. Truck: Built by M&R Specialty Trailers and Trucks

Make a list. Then throw that list away, and make another list.

That’s right. Begin by scribbling down every single restaurant name idea that comes into your head, without being too harsh or judgmental about what could work, and what absolutely couldn’t work. Write everything down. Even the less-than-savory ideas may help jog your brain, and lead to other, more viable names for your business. After you’ve got 30 or 40 ideas down, run through them with a marker and cross half of them out. Copy the remaining names to a new list, and use those names to spin off new ideas. Keep going. Something should present itself.

Keep it short and sweet. Alternately, make it long and weird.

Shorter names are likelier to stay fresh in the minds of your customers, though it may be challenging to find a one or two word domain name for your restaurant’s website. If short and sweet isn’t your style, make it so long and weird that it stands out that way. For example, if you’re going to launch a restaurant specializing in chili (don’t do that, that’s my idea), you could call it either “Chili Bowl,” if you’re into the whole “brevity” thing, or alternately, “Mac’s Royal Chili Emporium and Medieval Toastery.” Both names are memorable, for their own reasons.

Don’t get too specific. Look, the needs of your business may change. You want the name of your business to be able to grow and change, as your concept grows and changes. If you name your restaurant, “Strictly Burgers,” what’s going to happen if nobody likes your burgers, and you need to change the focus of your menu to primarily vegan chilled soups? Pick a name that has room to change with you. Also, please don’t start a vegan chilled soup restaurant.

Similarly, while it may be tempting to incorporate the name of your geographic location into your restaurant name, remember: Things change in this business. You may find yourself having to find a new location when the popularity of your restaurant triples your rent, or you may find yourself opening additional locations in different towns or cities.

Do some market research. Don’t bother trying out your new name on your friends and family; they’re going to be so supportive of you and your new venture (bless them), that they’re likely to be super encouraging of any name you come up with. Instead, ask potential customers for their opinion on your new name; they’re likelier to be more forthcoming with criticism.

Crowdsource your new restaurant name. What if I told you that there was an interconnected network of networks, where millions of people with strong opinions and an underdeveloped sense of the rules of polite society, were just WAITING to help you with your restaurant idea? Try out a restaurant name generator… Sure, you may not get something usable magically handed to you, but these generators can help get your brain working in new directions and coming up with new ideas. Sign up for a few restaurant industry forums, as well…you’ll find plenty of people who are happy to brainstorm name ideas with you.

When all else fails, use one of these 101 restaurant names. Okay, fair warning: These ideas aren’t all winners. But our hope is that even if you don’t use one of the following ideas off-the-shelf, one may still get you thinking in a different direction and help you come up with a new idea you hadn’t previously considered. These are all cool ideas I came up with that you can modify for your own future restaurant. So, without further ado:

  1. The Spaghetti Pantry
  2. Shambles
  3. Brimstone
  4. Purity
  5. Embers
  6. The Hive
  7. The Lamb and Whistle
  8. The Honey Comb
  9. Harvest
  10. The Streetwise Morning
  11. The Fable Table
  12. Big City Catch
  13. Hand & Fork
  14. Bread
  15. Pulpo
  16. Good
  17. Town Hall Grill
  18. Sycamore House
  19. Fresco
  20. The Stone Cup
  21. City Bites
  22. Knead & Feed
  23. Plate
  24. Old Bay Steamer
  25. Crow Creek
  26. Breakers
  27. Viking Grill
  28. Zocalo
  29. The Crack Pot
  30. Dan’s Dumpling Dowry
  31. Falafel Therapy
  32. Early Girl
  33. Cake Walk
  34. The Frayed Knot
  35. Gusto
  36. Heart in Hand
  37. Salty’s
  38. Soggy’s
  39. Sassy’s
  40. Hold the Anchovies
  41. Tandoor
  42. The Kiln
  43. Bushwhacker’s
  44. Roaring Rock Restaurant
  45. Take It Away
  46. The Wolf
  47. Trattoria Bella
  48. Trattoria Bellisima
  49. Sweet Basil
  50. Butler
  51. Mucho Gusto
  52. Taste
  53. The Feasting Fox
  54. Aftertizer
  55. Banana Cabana
  56. Kettlepop
  57. Panache
  58. Pan Ash
  59. Peerless
  60. Pesto Quest
  61. Rippers
  62. South Mouth
  63. The Straight and Narrow
  64. Big Juicy
  65. Chew
  66. Chevre
  67. The Bloated Tick
  68. Curb Appeal
  69. Flying Horse
  70. Flying Noodle
  71. Thai Tanic
  72. Royal Crest
  73. Florante
  74. The Eatery
  75. The Golden Spoon
  76. The Tined Fork
  77. Tiffany’s
  78. The Burnt Biscuit
  79. Wallflower
  80. Allium
  81. Comfort
  82. Clementine
  83. Piehole
  84. Home
  85. Southern Skillet
  86. Frankly, My Dear
  87. The Foyer
  88. The Porch
  89. The Mud Room
  90. Easy Now
  91. Easy Does It
  92. EZ Duz It
  93. Okra
  94. Azalea
  95. Heirloom
  96. Magnolia
  97. The Red Clover
  98. Mandoline
  99. Sweet Home
  100. The Riverboat
  101. Roderigo “Salty” Sanchez’s Terrific Taco Take-Out Emporium and While-U-Wait Auto Detailing
container restaurant

Shipping container turned into a food service kiosk.

Remember, no one but you can name your food service kiosk (unless you’re investing in a franchise opportunity). Soliciting ideas from others may help get the creative juices flowing, but ultimately, it will be up to you to find the name and concept that works. You’ve worked hard to get to this point, and taking the time to find the name that fits your dream perfectly is an important step, with no shortcuts. Be creative, speak from the heart, and let the ideas flow.

Note: Not all of these builds featured in this post were manufactured M&R Specialty Trailers and Trucks. Some of the images used as included inside this post were built elsewhere and used for example purposes only.   

What Licenses or Permits Does a Catering Business Need?

Do you throw elaborate dinner parties for your friends, complete with multiple rounds of appetizers and perfectly paired after-dinner cheese plates? Do you look forward to minor social events as an opportunity to make little skewers festooned with carefully patterend baby buffalo mozzarella, cherry tomatoes, and fresh basil? Are you constantly being asked to “pitch in” with the cooking at other people’s events or functions? Do you find yourself entering local cooking competitions to try out new recipes and bask in the glory of having the best chili in town, WHILE raising money for muscular dystrophy? If so, you’ve probably considered turning your passion for cooking into a successful business, by launching your own local catering empire.

After all, you’ve probably already got the tools you need: Talent, interest, desire, maybe even a small group of potential customers, and perhaps a well-stocked home kitchen that you just KNOW could be used to mass-produce th

Catering is a major revenue source for many food trucks and concession trailers.

e kinds of food you love for an adoring public. Sooner or later, every serious home cook at least considers diving into the very lucrative and satisfying catering business, by leveraging the tools they already have. Turning these dreams into reality can prove a little more complex, however.

In addition to the cooking (that’s the fun part of running a catering business!) there are also other important considerations, including your plan for marketing your business, the logistics of preparing, delivering, and serving food in larger quantities than you may have done before, the mechanics of managing your accounting effectively, and most importantly, the legal considerations of starting your new business and running it safely and with protections you need.

Should You Incorporate Your Home Catering Business?

While it’s possible to get started in the catering business by legally operating as a sole proprietor, this typically isn’t a good idea, for a few reasons. When you incorporate as a limited liability company or partnership, this legal structure has built-in legal protections to protect you personally from legal liability. The food business can be prone to some legal risk; if you have employees, they may slip and fall, or if someone gets sick after eating food you’ve cooked, you can be held personally responsible for damages as a result of those accidents. Incorporating can protect your personal assets from potentially damaging claims by employees or clients. Talk to a lawyer before you get too far down the road in starting your business, or at the very least, consider an online document filing service for getting your corporate structure in place.

Can You Use Your Existing Home Kitchen for Cooking and Food Prep?

Though regulations vary from state-to-state, you probably won’t be able to use your existing home kitchen for your catering business, while your kids play in the next room and your golden retriever circles hungrily at your feet. While it seems simple enough (cook food in your kitchen, put it in your car, drive it to your event), most state health regulations prohibit this type of operation.

In many states, kitchens used for commercial food production need to conform to the same standards as a restaurant or other commercial kitchen. Where I live in Maine, for example, home caterers can apply with the state to have their home kitchens certified for commercial use, but the set of requirements that must be met is significant: The kitchen must be separated completely from the living space, there must be a separate hand wash sink, and the house’s plumbing and septic must be inspected to ensure they meet health code standards. The kitchen must also have regular health inspections, just like any other commercial kitchen.

Unless you’re planning a drastic remodel, your home kitchen will probably fall short of these standards in a few areas. This doesn’t mean that your dream of a small catering business has to die, however. Many towns and cities offer shared commercial kitchen space, which you can rent by the hour to prepare your food. If you live in a smaller town, check with area restaurants; many of them will be happy to supplement their income by sub-leasing their kitchen space to you and your new business during their off-hours.

What Kind of Catering License or Permit Do You Need?

If it were just as easy as throwing 100 chicken wings in a deep fryer, everyone would have a home catering business. In reality though, there are many more legal hoops that you will need to jump through. Though regulations vary from state-to-state, there are probably several licenses and permits that you will need. You’re probably going to need licensing at the state level, including a business license and tax registration for both employee tax withholding and the payment of sales tax. You’ll probably also need to obtain licensing at the local level for your city or town. You’ll also need certification from your state’s health department, which may also require a separate license or certificate for safe food handling. If you plan to make alcohol available at your catering events, you may need a liquor license. Finally, you may need city or town level permits for specific functions in public spaces, such as parks or at special events.

BBQ Meal

Nothing Beats BBQ catering services.

What Was That Thing You Said About Health Inspections?

Nothing will torpedo your business faster than giving an entire wedding party food poisoning on their big day, which makes food handling and safety a number one priority for any home caterer. Make a phone call to your state’s health department; they will provide you with the full requirements for your state, as well as a schedule of inspections and a list of what the health inspector will be looking for.

Remember that the health inspector works for you. Though they may seem strict and some of their requirements may seem to some to go overboard in their stringency, those regulations are in place to help ensure the safe operation of your business and the safety of your customers. In most locations, the health inspector wants to help you succeed and be safe, and they can help provide a blueprint for doing just that.

What About Insurance?

Remember that the food you are producing will eventually end up inside somebody’s body, and because of that, there are ample opportunities for legal problems. It seems obvious, but it’s worth reminding yourself every once in a while: That Gulf shrimp you painstakingly wrapped in bacon, fire-roasted, and drizzled in chimichurri will eventually be working its way through someone’s digestive system. You need a good general liability insurance policy in place to protect you not just from claims of potential food borne illness, but also from claims ranging from an employee slicing off a finger, to one of your event guests having one too many vodka-cranberries, falling headfirst into the hotel’s water fountain and breaking all of their teeth out of their face. It’s worth the time to find a capable insurance broker who specializes in commercial policies for food businesses, who can help you plan for every potential eventuality and prepare yourself legal for any liabilities.

Launching your own home catering business can be a very lucrative and satisfying way to turn your culinary dreams into a reality, with the ability to control and scale every step of the process. In your excitement to get going, however, don’t skip any of the legal steps required. Establishing a solid legal foundation for your business now will provide the base you need for your business to continue to grow and thrive.

Two Ways Gourmet Food Trucks Can Better Serve Construction Sites

Mobile vendors and construction sites go together like peanut butter and jelly, ketchup and mustard, donuts and coffee… Well you get the idea. The pairing of lunch trucks serving construction sites have been common site for decades. This symbiotic  relationship continues to be strong in 2018 and could be an overlooked opportunity for you as well.

Whether you operate in a densely populated city or a rural area serving construction sites can be a profitable part of your regular operations. If a new structure like a distribution center is being developed off-the grid in a location without nearby water, electricity or other services this could be an opportunity to bring your food to a captive audience of employees where the only alternative comes in a lunch pail. As an added bonus, assuming you’re able to find a safe parking spot and get permission there are no parking restricts or special permits needed in most cases. Of course, you will need to take into consideration the added gas expense that’s needed to drive out to a distant vending spot.

On the other side of the coin, building construction in urban areas can also work. While there will be significantly more access to food options, you can still offer a higher level of convenience than nearby restaurants. After all, workers may be able to walk just a few steps outside the job site to get to you. Add to that the fact that most workers have limited time to eat and not dressed appropriately you still have the advantage. Plus, you’ve got the distinct advantage of having the smell of your food permeate the worksite. This is basically free advertising!

The Flying Pie Guy. Built by M&R Specialty Trailers and Trucks.

How to Serve Construction Sites

If you want to operate on-site of a construction area, you will need to contact the construction company first. You can usually find the name and contact information for the business clearly posted at the job site. From there it’s simply a matter of giving the business a call and inquiring as to whether or not they would be open to having your food truck serve on the property. Depending on the business, you may be welcomed with open arms and seen as offering a fun service the employees. Alternatively, the company may turn you down due to perceived risk or liability. Either way, it’s worth a shot and there’s no harm in asking if there’s interest.

If you are welcomed on-site you’ll want to follow instructions on where to park very closely. With heavy equipment like trucks and forklifts operating nearby and building infrastructure you’ll need to be extremely thoughtful in where you park… Preferably somewhere a good distance and out of the way of the workers.

If you plan to operate inside a city, you can often park on the city street just outside the job site. Of course, you’ll still need to adhere to the cities rules for when and where you can park.

Gourmet Trucks Can Offer a Change of Pace 

When you think of construction sites you probably think of the old-school lunch truck. These units were affordable and served food fast, but it wasn’t anything to write home about. You can only eat a hot dog off of a lunch truck so many days in a row before you can begin to feel like you’re in a rut. Although it’s non-traditional, a gourmet food truck can help provide a change of pace at work sites that is welcome by employees.

Diverse Options: Although often overlooked, a gourmet food truck can help provide a change of pace at work sites that is welcomed by employees. If you’re able to deliver a really high-quality burger or Asian-style tacos to a location like this… Folks really appreciate it. It’s a limited time treat that they can’t typically get.

Better Food: A soggy sandwich out of a bag might feel the gas tank so to speak, but it’s not enjoyable. As a food truck you have the opportunity to deliver much better food than is usually offered to these employees. If you are able to pair convenience with high-quality, you’ve got a winner.

Getting the Most From This Opportunity  

According to U.S. News & World Report, the average construction worker makes $33,430 per year. This wage can often be increased by working overtime and getting time and a half. But even workers that are at the very top end of the pay scale aren’t rich.

Since many of these workers unfortunately live paycheck to paycheck, it can be wise to vend at these locations on paycheck. Most construction workers are paid bi-weekly on Fridays, but you can ask the company when people are typically paid. You’ll have more success vending if you’re serving to a group of workers that are flush with cash and approaching the weekend.

The other opportunity to serve construction sites is through catering. Catering events are paid for by the construction company in advance. This is the ideal for you as a business owner since you know exactly what your profit and expenses will be for the event. There’s also plenty of benefit to the company by selecting your services since employees won’t need to travel from the worksite and can quickly get back to building.

If you own a gourmet food truck, don’t overlook the opportunity to serve construction sites. Doing so can be both lucrative and fulfilling.

How to Start a Profitable Pie Concession Trailer Business

The Flying Pie Guy. Built by M&R Specialty Trailers and Trucks.

Crumbly, flaky, tasty… The business side of selling pies has its benefits. While pies are traditionally thought of as a desert in the United States there are simple ways the food can be adapted as breakfast or lunch options (chicken pot pie anyone?). In today’s post we explore the pie industry in greater detail so you can decide if it’s the right option for your business.

Business Potential

One of the first steps in writing any business plan is determining if there’s market demand for your product. In 2017, a company called Specialty Bakeries Inc. brought in over $20 million in pie sales for the year. Specialty Bakeries Inc. is the third-largest producer of pies in the United States according to the same report to give you a sense of the national appetite. Demand confirmed!

Of course you can’t achieve eye-popping sales numbers in the food industry without major distribution. According to the company website Specialty Bakeries Inc. pies, cake rolls, and lady fingers are distributed across 90% of supermarkets chains in the United States. The company has been in business for over 100 years so this level of success wasn’t baked up overnight. Even if your goal is not to build the next million dollar pie company, its reassuring as an entrepreneur to know there’s a high-ceiling of available demand inside the market you plan to enter.

Aside from overall market demand, the next important element that needs to be considered is whether or not selling pies can actually work on a food truck or concession trailer. Fortunately, pies work extremely well in a mobile environment due these two success characteristics:

Fast Orders: When operating a concession trailer, the faster you’re able to get orders out the window, the more sales you can haul in. Pies are the ideal food to serve quickly. All the product can be pre-made and cut in advance of service so all you need to do is plate the item, send it out the window, and you’re ready to accept the next customer transaction.

Where concession businesses get into trouble is when they have products that take a long time to cook and are made to order. For example, if it takes 5 – 10 minutes to cook and assemble a gourmet hamburger that can really slow down a line. A ten minute wait can feel like a very long time for customers too! This won’t be a problem if you’re selling pies that have already been cooked and prepared prior to vending at an event. You can continue to quickly serve even in the most demanding rush periods.

High-Profit Margin: There are plenty of expenses associated with running a food business. After compensating employees, paying taxes, and covering everything else there isn’t always a lot leftover for the proprietor. The good news is with certain exceptions, pies are low-cost items you can sell at a premium… meaning you can have a lot more of that revenue hitting your bottom line compared to others in the food industry.

If you’re planning to sell popular variations of pies like apple, cherry, custard, or cream you can purchase low-cost ingredients. Pie crust, fruit, and baking ingredients are all affordable, widely available and don’t fluctuate in price. If you are planning to serve a meat pie, however, your costs will typically run higher, but you can also charge more to even out the cost. As a general rule of thumb you don’t want to spend more than 1/3 of your total product cost on ingredients to ensure profitability. Here’s a break down of  the cost of making and selling a fresh pies from Mirror.co.uk:

As a concession vendor you will not incur as many expenses as the pie chart above. You likely won’t be paying any retailers costs since you’ll be selling direct to consumers with a trailer either. Your logistics costs will likely be lower as too since your business is more straight forward. Still, it’s important to note that ingredients and manufacturing (or baking) the product requires a significant amount of cost. Even if you plan to do a lot of this work yourself initially, it’s good to build hiring an employee into your financial projections so you have options as the business grows.

At special events (concerts, football games, festivals), it’s not uncommon for vendors to charge $5 – $6 USD per slice of pie. That means if you can get 6 slices out of a unit you could be generating around $36 per pie. If you want to increase profits further you could make each slice smaller and increase it to 7 slices per unit.

While you want to consider overall customer value when determining your vending prices, in most regions in the United States you can charge this amount at an event leaving you with plenty of profit no matter what style pie you plan to produce. At the very least it’s nice to know there are options to increase profitability if needed.

Popular Styles of Pie

According to Statista.com, the most popular are fruit / lattice that contributed to over 38% of annual pie consumption in the United States. While there’s no empirical data around it, the classic apple pie is assumed to be the most popular flavor within this category. While there’s national demand for the classics within the pie category there’s certainly room for innovation as well.

Statistic: Category share of pie sales in the United States in 2017, by pie type | Statista
Find more statistics at Statista

Vending Strategy 

If your plan is to hit the road to generate sales a a concession truck or trailer, you’ll want to get a clear strategy. First, identify what type of pie’s you plan to focus on. Meat chicken pot pies are served as entrees for lunch or dinner.  A Quiche is a breakfast food. Cream and apple pies are considered to be desert or treat in the United States. By selecting the types of pie you plan to serve you’ll be able to more strategically determine where and when you plan to vend.

Another vending strategy you’ll want to consider is the complimentary products you’ll be offering on the concession trailer. If you plan to serve Quiche or pies, offering coffee options is a simple way to increase the average ticket sale on your truck and increase profitability further. Coffee, of course, is a highly profitable item to sell and can be an easy way to create “value menu” type options for the business. Commercial grade coffee equipment and espresso machines can be installed on a food truck to offer a new high-quality product.

Equipment

As mentioned previously the pie menu concept is ideal in a mobile selling environment. Here’s an example of a build we completed for The Flying Pie Guy that is lovingly referred to as “Matilda.” The Flying Pie Guy serves Aussie style meat pies that are extremely popular for lunch in Australia. The Flying Pie Guy has had great success bringing this concept to the United States and has received significant TV and online press since opening. We wish The Flying Pie Guy and Matilda continued success with their business! Watch the video below for a full tour.

Should You Paint or Wrap a Food Trailer?

If you’ve landed here, you’re no doubt trying to decide whether it’s better to wrap or paint a food truck or trailer. If you’re grappling with this decision, the answer is simple: Get your food truck professionally wrapped. Inside this post we’ll outline our supporting evidence into the paint VS wrap decision, but for the majority of folks out there this should be an obvious choice.  Almost every gourmet truck you see on the road has used a wrap instead paint due to the numerous visual benefits. Learn the many reasons why below!

Sprinter Van built by M&R Specialty Trailers and Trucks with a custom wrap.

What is a Food Truck Wrap? 

Food truck wraps are vinyl graphic coverings usually produced by 3M or Avery. These wraps completely cover the outside of the vehicle from top to bottom. A boring and bland looking white food truck can be transformed in an afternoon by installing a bright vehicle wrap.

Before you get your food truck’s wrap produced, you’ll work with a designer to produce a wrap that’s right for your business. Typically, we recommend using bright colors that stand out from the competition, along with your brand logo and name of business. You can work with your own designer or companies that specialize in custom vehicle wraps will typically have a designer on staff that you will work with. We recommend at the very least consulting with the vehicle wrap companies designer. Due to their experience working with vehicles, these designers will help you avoid some of the common pitfalls.

As a added pro tip, we recommend including contact information  like your telephone number, website or Facebook URL prominently on the vehicle as well. This transforms you mobile business into a rolling billboard that can help you book future events. Some past customers report that by simply including their website and phone number on their vehicle they’ve been able to get catering leads while driving to the grocery store for supplies. The example below is a BBQ trailer for one of our past customers. Note the telephone number, logo, and website clearly displayed on the unit.

Beautiful yellow wrap on this BBQ trailer.

The Cost and Lifespan of Wraps

The cost of a wrap will be in the $3,000 – $5,000 range. The cost depends largely on the company applying the wrap and the design resources needed to execute your vision. The size of your truck or trailer will also determine cost. The larger the truck the more wrap that needs to be applied. Most wraps will have a lifespan between 5 – 7 years until they begin to fade and show their age. Consult your custom wrap company to identify ways to increase the lifespan of these units.

One simple way to identify if a vehicle wrap company will do quality work is to see if they have photos of past wraps. Many companies publish these wraps on their website so you can view past work. Take a close look at these images to confirm there are no visual bubbles or air pockets within the wrap. Another question to ask is whether or not the company is a 3M certified installer. This certification ensures that the employees of the company have received a certain level of training.

After the vinyl wrap is installed the maintenance of these is easy. You should wash regularly with soap and water just like you would any other car to make sure it’s clean. Be careful with waxing the unit, however, as some brands are too harsh for wraps. Other than that the ongoing care is minimal. These wraps also will not affect the underlying paint in anyway even if removed in the future.

Should You Paint a Food Truck?

These days it can be difficult to find a modern food truck that’s been painted. Why? It’s difficult to get bright graphics, fonts, and colors exactly the way you want when you paint. If you’ve ever tried to paint a bedroom in your house a specific shade or gray, you understand how difficult getting the exact color you want can be. The color you selected, can different after being brought home and applied to your walls depending on lighting. One the other hand wraps can be extremely precise with logos and color. The design is produced on a computer and printed out to your exact specifications.

There’s less room for error with paint as well. Even for the most skilled vehicle painter, it’s going to be a challenge to get a phone number or other text on the truck without smudging a few corners. With a wrap, everything is much more precise. In the event that a certain piece of the wrap is applied incorrectly, a new piece can be printed out for use. No harm, no foul.

When does painting make sense?

There are some rare scenarios that may make you elect for paint instead of a wrap. The first is that you can usually paint your unit for slightly less than you would get a wrap produced. You can usually get a basic food truck painted in the $2,000 range. Of course, the more complex your vision for the outside of the unit, the more costly it will be to execute and you might end up paying about the same amount as you would have for a custom vehicle wrap.

At M&R Specialty Trailers and Trucks, we don’t believe in overpaying for equipment or services. With that being said there are folks try to save money at the long-term detriment of their businesses. For example, we’ve seen some do-it-yourself food truck paint jobs on YouTube and they aren’t pretty. Sure, the owner may feel smart that they “saved” $5,000 on a wrap and painted the truck themselves. But the flip side to that is they now own a unit that isn’t appealing to customers. If prospective customers are turned off by the outside of your vehicle, they’ll never have the opportunity to try your food. People eat with their eyes first and having an attractive and welcoming external vehicle is essential for success in this business.

In rare instances you may have a vision to produce a paint job that is artistic and really stands out from other vendors in the area. If you have a unique artistic vision and a master artist this is the only scenario we would give our stamp of approval for paint.

How to Make Food Truck Menu Prices That Ensure Profitability

No matter what the idea and industry, there are certain things that every business owner has to consider among the waves and tides of decisions, strategies, and research that goes into their business. Of these, probably the most important, and easily the first thing noticed, for all customers besides the product itself is Price. What exactly are you going to charge for your object, your service, your council, or in our case today, mobile food and drink.

This particular question, I find, finds quite the interesting pang in the Food Truck industry; for anyone with even the slightest knowledge and experience with them, it’s well known that they’re a source of low-priced edible options. In fact, it’s been the base of many a restaurant’s complaints, along with all the other lower costs they have to deal with. Despite the almost identical spirit in the roles both these businesses try to offer, the distinctive difference offered purely by their base of operations still show itself in these notably disparate fashions; now, whether they choose to use this to garner hate and grudges or as a means to work together and grow in fun and unique ways is up to them, and left for another article.

So what actually needs to be considered when figuring out your own prices? Of course one should always be aware of the other local truck menus, see if there’s a general range, don’t want to risk seeming notably more expensive for similar products. But at the end of the day this is your own food, and the retail still needs to correlate particular profit percentages compared to the costs that went into them.

This can vary depending on owner preference, but actual food costs, the only actual direct and tangible cost in a menu item, can range 22-45%; restaurants can and do often go even lower with this. With such a big profit range, it almost seems why its even an issue to knock prices low, but of course as anyone even slightly familiar with business knows, the ‘profit’ left after food is anything but. Not counting the daily costs of employee wages, permit + parking fees, gas, electricity, and every other thing needed to run restaurants and food trucks, one of course is still in possession of large loans and leases that need to be paid back every single month. Then there’s the occasional maintenance, emergency costs, etc. So what we have is an overall huge cost that needs to be divided among years and months, then applied to individual days in estimation and goals of how much profit after food costs you need to make of profit overall to break even. And the know that you will likely not making even close to this when starting out, which will likely drive up the cost goals later on when (well, if) you actually get enough business to start making a livable wage.

kg6So what was originally a somewhat-exciting range of pricing becomes a scary number that starts making us sweat and doubt our choices; do we take the risk at an attractive price and hope we’re skimming right at the point of having a few cents of gross profit over to get us through the year, or do we add an extra dollar or two to make sure, only then to worry about the price image? Menu helps determine these, but overall the final decision may come simply to confidence on whether or not you think the quality speaks for itself, or confidence that you can get enough business to have those quarters add up over time.

Though truthfully, your own final decision can be based off of anything from in-depth, complex area analysis to simply what you feel seems right, but a bit of study and understanding your costs doesn’t hurt (have to do a business plan at some point anyways right?). We looked into one truck’s experience and view on this topic, and sat down in an interview with the owner, Tom Mcnulty, to discuss the idea.

Question: Firstly, why don’t you tell us all about yourself and the truck? How did it all get started?

Tkgom: I’m a culinary graduate, graduated from GCA in San Francisco, I’ve been in the restaurant business for 25 years, essentially a country club restaurant, I opened my own restaurant up in Santa Rosa, the only reason I closed it down was the overhead costs, the overhead costs were tremendous. And that’s when I decided to get into the food truck business with low overhead and stuff like that.

The concept of my truck, Keep on Grubbin’, based off of changing the menu frequently, depending on the season, shopping at the local produce market. So that’s how I keep up with the concept of the truck. And that’s kind of where I got to today, it’s been a tough movement, you’ve got to really get your name out there, be consistant with good food to build up your truck, branding your truck.

Q: So, what was it like seeing all the costs that had to go into Keep on Grubbin’?

Tom: Well, after opening up a restaurant it was very minimal in comparison. I looked at it and, the leases were kind of high, I was leasing a truck when I first started. But basically you had to put up the first lineup and if you wanted to get your truck wrapped then you get your truck wrapped. So for under $10,000 you could get a particular food truck business up and running. And the insurance is a lot different in a food truck than in a restaurant.

kg5Q: How did you go about figuring out the profit needed every week/month in order to pay these costs, and what was the actual range?

Tom: I don’t use programs, I have my own program and spreadsheet that we used at the restaurant. So my food cost is 23%, and my overall cost is 33%.

The first couple months, when you get into the food truck, it’s very hard, you’re not making the kind of money you think you’re going to be making. So you do have to have cash, you have to have reserves to help cover that, it’s the business part. But how I determined that, I just used my original business plan with my percentages, and that was how I came up with the costs to run the business.

Q: What decisions went into deciding how much the menu items should sell for? What profit percentage compared to FOOD cost did you generally end up at?

Tom: I did comparisons with other trucks to see if I was in line with pricing, and looks like percentages, with my percentages, I was right in line with others. So my thing was based all on percentages, and that was 23% cost was where I set it.

Q: Have you ever found had to change the prices for particular reasons? If so, why was it; and if not, were you ever really tempted to raise them for more profit?

Tom: I’ve never raised our prices, not even for certain events. I’ve lowered them for school events, with the kids who don’t have a lot of cash, so I have to lower my prices for High School and Elementary events. But I’ve never raised my prices for an event just to make more profit.

Q: Many a restaurant has lauded against trucks for their lower and ‘easier’ costs to deal with, along with their ability to sell food for cheaper and thus steal away customers. What’s your take on this idea vs why prices are comparatively so low?

Tom: It’s basically your overhead costs, the overhead costs are much more minimal than your free-standing restaurant; labor, rent, insurance, just that alone is why these food trucks can run the prices that they can.

Q: From what you’ve seen, what Opportunities and Challenges do the generally lower-priced Food Truck menus offer?

Tom: The opportunities are to have more people to enjoy the food off your truck, gives them the opportunity to come for lunch or dinner. A lot of events we do, there’s a lot of food trucks there, and a lot of people that come like to eat off of not just one truck, but a handful of trucks that are there. So the lower prices than a restaurant gives people the opportunity to sample the different foods than a food truck.

As for challenges, sometimes you’re not making your profit margin that you need to make. That’s some of the challenges when you do have to lower your price for some of those events. But I could take stuff off the menu, my higher percentage items I took off the menu and I basically ran my car, but I still needed to run at a lower price. You’re still making your profit margins even if you’re at the lower price.

Q: What’s your take on trucks, perhaps coming from a restaurant or some other viewpoint, that start selling their items for notably higher, restaurant-level pricing on the streets in order to make a higher return on their goods?

Tom: I haven’t really run into that, I think prices are really comparable. I really haven’t seen any truck which were… except for some of the lobster trucks that can charge a little more than regular/cheaper food trucks. But they’re trying to run they’re cost and percentages, cuz it’s higher buying seafood than buying these other things. That’s the only time I’ve seen prices not comparable.

Q: Is there any last points of interest you’d like to make on the topic?

Tom: Basically just take the business plan that you have, a good business plan, try to keep costs as low as you can to be successful.

We do thank Tom for taking the time to sit with us and go over these questions with us and appreciate all the assistance he could muster. Though of course we realize that this combination of self-important opening ramblings and brief interviews can never truly cover all that you may want or need to know when deciding menu prices for yourself, so we’ve gone and found some Articles and Resources that we hope prove helpful. Good luck in your decision-making and problem solving, save something for my thin wallet!

Food Truck Income Survey – This is a survey of 300 full-time food truck owners that share their annual revenue estimates. This is a great resources for understanding the typical revenue numbers of a mobile food unit.

Pricing Methods – the ‘For Dummies’ approach to the two basic cost-to-retail pricing calculations

Mobile Cuisine Menu Pricing Article – a look at changing factors to consider, along with questions you should ask yourself.

Dealing with Food Costs and Quantities – tips to help curb those nasty figures to make sure you can scale down those scary retail prices.

Menu Display Options – Find out some of the different creative ways you can display your menu after the prices have been determined.

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