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More Talk About the Food Truck: Rolling On

We talked yesterday about some basic ideas when setting up a food truck for the masses.  Once you’ve decided on your concept, your name, your truck, and your equipment, there are more things which should be considered.

  • Regulations

There are rules and regulations for everything, including food trucks.  Make sure that the places where you want to set up shop are places where you’re legally able to do it and that you have all the necessary permits.

  • Health Inspections

Make sure that your mobile kitchen has all of its health inspections in order. Many jurisdictions treat the food truck like a stationary kitchen, which means that you’ve got to have all of your ducks in a row anywhere you are.

  • The Money

It’s always good to have more money on hand than you think you’ll need because you’ll always have something that comes up.  You don’t want that something to interfere with your dreams of opening up a mobile food empire, do you?

Once everything is in place, it’s time to sell your food as well as you can. You can try the upscale route with the gourmet food.  You can go down-home Southern, if you choose.  The best thing about a food truck is that if you don’t like it, the signage is more easily changed out than if you were a stationary restaurant. So be experimental!

Again, thanks go to Kurman Communications for the Creative Commons use of the photo.

2015-01-10 00:00:00
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