Table of Contents
Introduction 1
Part I: Rolling into the Food Truck Industry 7
Chapter 1: Food on Wheels: The Lowdown on Food Trucks 9
Chapter 2: Deciding What Kind of Food Truck to Run 19
Chapter 3: Understanding and Researching the Food Truck Marketplace 39
Part II: Getting Your Food Truck Ducks in a Row 53
Chapter 4: Writing a Business Plan 55
Chapter 5: Securing Financing for Your Food Truck 79
Chapter 6: Understanding Business Structures, Licenses, and Other Legal Stuff 91
Chapter 7: Parking and Presenting Your Truck 107
Part III: Preparing to Open Your Service Window 121
Chapter 8: Creating Your Menu 123
Chapter 9: Finding a Commercial Kitchen to Use 139
Chapter 10: Purchasing and Managing Supplies 149
Chapter 11: Hiring and Training Your Staff 161
Chapter 12: Setting Up Your Offi ce and Managing Money Matters 185
Part IV: Keeping Your Food Truck Running Smoothly 197
Chapter 13: Running a Safe, Clean Food Truck and Keeping It on the Road 199
Chapter 14: Evaluating the State of Your Food Truck Business 223
Part V: Generating Buzz and Growing Your Food Truck Business 235
Chapter 15: Mastering Marketing and Public Relations 237
Chapter 16: Handling the Art of Social Media 253
Chapter 17: Building and Retaining Your Followers 275
Chapter 18: What’s Next? Considering the Future of Your Food Truck Business 289
Part VI: The Part of Tens 303
Chapter 19: Ten Myths about Food Trucks 305
Chapter 20: Ten Tips for Preventing Food Truck Failure 311
Chapter 21: Ten Tips for Handling Food Truck Health Inspections 317
Index 323