1. Regulations and permits
Navigating regulation is the biggest source of frustration for food truck owners. Laws frequently change and vary by locality. Despite running an honest business, you will operate in gray areas of the law and be at the whim of local enforcement. Do your homework and stay up to date on rules in your area.
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2. Business planning
Before you hit the streets, understand how you will be a profitable and sustainable business. Consider the cost of licenses, insurance, and fuel. Limited storage space prevents bulk ordering, requires frequent store visits, and results in paying regular prices. Expect unexpected expenses.
3. More than just cooking
Hands-on ownership is a requirement, and operators must be prepared to roll up their sleeves. You will often need to remove yourself from your truck to answer emails, book stops, develop new menus, and promote.
4. Booking and working events
Finding the right events is as important as making delicious food. Watch out for hidden fees and overcrowding. Learning the ins-and-outs of event booking takes time and trials.
5. Truck maintenance
Your truck will become your best friend and greatest enemy. From temperamental transmissions and shaky power steering, running a food truck will also require you to be a part-time mechanic. Investing in quality equipment upfront will save time and money in the long run.
6. Customer connection
Your truck’s super-fans will be the lifeblood of your business. Use social media to your advantage and build a following on apps like TikTok, Instagram, and Facebook. A powerful brand yields an enthusiastic response while a strong community helps with inevitable setbacks.
