1. Finding the Right Truck
Starting a food truck business, even as an extension of your own restaurant, requires a ton of work. One of the most vital steps you’ll take is choosing a truck to run your new business out of. You’ll have to find something that allows you to fit in the necessary commercial restaurant equipment while simultaneously leaving enough space for prep. You’ll also need to ensure that the food truck meets your minimal local health code requirements.
Unfortunately, your current restaurant supplier is likely geared towards selling food or bar tables. This means you’ll have to seek out a seller. There are a variety of options in this area, and don’t restrict yourself to simply searching locally. This is a huge financial investment that calls for a regional or even national search. Check both local and national classified ads online, but also take a moment to consider leasing and new custom trucks.
2. Up Your Social Media Game
Whether it’s customers who frequent your eatery or a restaurant supplier you’ve worked with for five years, most people you do business with know exactly where your establishment is located. This isn’t the case when it comes to food trucks. One of the best features of a food truck—its ability to change locations at any given moment—can also lead to difficulty with repeat patrons finding the mobile restaurant.
This is where social media comes in. The most successful food trucks have large social media followings that they can update at any time about their day-to-day location. Even if your food truck is relatively stationary thanks to finding a great spot, social media outreach is essential in getting new faces to stop by. Encourage online reviews, engage followers and toss up a few sponsored ads occasionally.
3. Treat Food Trucks Like Actual Restaurants
From the type of equipment you use to the restaurant supplier who provides it, there are a ton of differences between food trucks and traditional restaurants. This doesn’t mean, however, that you should treat the two any differently. You need to remain vigilant about portion control along with food sourcing and costs.
Your likelihood of turning a profit is much better with a food truck than a restaurant due to lower overhead costs. This doesn’t mean you should play fast and loose. Consider your food truck a startup business—because that’s exactly what it is. Treat it as such, and your chances of success will be much better.
Starting a food truck isn’t for everyone. Some restaurateurs are perfectly content with the success they have with patrons in restaurant booths rather than standing outdoors at a truck window. For those who are willing to take a chance, though, starting a food truck is a promising endeavor. Find the right restaurant supplier, improve your marketing and treat your business like a business. This is the road to success.