Running a Food Truck For Dummies

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John Wiley & Sons, Jul 11, 2012 - Business & Economics - 360 pages
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The easy way to drive your food truck business to success

A new generation of street food lovers are lining up at food trucks and food carts. Though the idea is a long-standing part of American and world culture, the street food industry has never enjoyed so much popularity or publicity. With lower start-up costs than traditional "store front" restaurants, food trucks offer a unique opportunity to entrepreneurs in a business climate where credit is tight and capital is scarce. In Running a Food Truck For Dummies, you'll get all the delicious details needed to start your own food truck business quickly, affordably, and successfully.

Whether you're one for the nearly 3 million owners and operators of existing food truck businesses or a chef, foodie, or gourmand interested in starting your own mobile restaurant endeavor, Running a Food Truck For Dummies helps you find your food niche, follow important rules of conducting business on the road, outfit your moving kitchen, meet safety and sanitation requirements, and much more.

  • Help starting and creating a business plan
  • Advice on creating a mobile menu, choosing and outfitting a vehicle, setting prices, and hiring help
  • Everything you need to know about licenses, permits, zoning, parking, and other considerations
  • Coverage of using Social Media advertising,such as Facebook and Twitter, to market your food truck business

From choosing and outfitting a business vehicle to franchising and everything in between, Running a Food Truck For Dummies shows foodies everything they need to know to get their business moving toward success!


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Table of Contents
Generating Buzz and Growing Your Food Truck Business
Rolling into the Food Truck Industry
Tracking key traits
Deciding What Kind of Food Truck to
Viewing Different Types of Vehicles
Figuring Out How to Get the Vehicle of Your Choice
Coming up with name options
Hiring and Training Your Staff
Setting Up and Using Policies to Live
Offering competitive wages
Setting Up Your Office and Managing Money Matters
Creating Lines of Communication with the Right Office
Investigating Payment Issues
Keeping Your Food Truck Running Smoothly
Keeping Your Truck Clean

Understanding and Researching the Food Truck
Listing your trucks features and benefits
Getting Your Food Truck Ducks in a
Writing a Business Plan
The table of contents
Looking Deeper at the Financials
Securing Financing for Your Food Truck
Understanding Different Types of Capital Funding
Finding investors
Identifying the Help You Need
Surveying Different Structures for Your Food Truck
Familiarizing Yourself with Local Laws
Parking and Presenting Your Truck
Exploring Other Excellent Parking Options
Preparing to Open Your Service Window
Validating Your Menu with Taste Tests Before You
Applying psychology to your pricing
Deciding When to Change Your Menu
Purchasing and Managing Supplies
Building an Efficient Inventory System
Protecting Your Customers and Staff
Keeping Your Truck Comfortable in All Temperatures
Knowing what to do in the event of
Evaluating and Using Feedback
Communicating Your Marketing Message with Public
Creating a Compelling Website for Your Food Truck
Creating a website people can find with
Getting a handle on Twitter terms
Dealing with negative Twitter comments
Checking In with Foursquare
Building and Retaining Your Followers
Setting and Exceeding Expectations
Distinguishing Your Food Truck from Your Competitors
Providing Catering Services
Selling Your Food Truck
Ten Myths about Food Trucks
Ten Tips for Preventing Food Truck Failure
Ten Tips for Handling Food Truck Health Inspections

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About the author (2012)

Richard Myrick is one of the foremost thought leaders on the mobile food industry. He is editor-in-chief and founder of Mobile Cuisine Magazine (, a central resource for mobile street food information.

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