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How to start, grow, and succeed in the food truck business.
Food trucks have become a wildly popular and important part ofthe hospitality industry. Consumers are flocking to thesemobile food businesses in droves, inspiring national food truckcompetitions and even a show dedicated to the topic on The FoodNetwork. The relatively low cost of entry as compared tostarting a restaurant, combined with free and low-cost ways tomarket them to the masses via platforms like social media, are justtwo of the reasons that food truck business are drawing in buddingentrepreneurs.
Author David Weber, a food truck advocate and entrepreneurhimself, is here to offer his practical, step-by-step advice toachieving your mobile food mogul dreams in The Food TruckHandbook. This book cuts through all of the hype to giveboth hopeful entrepreneurs and already established truck owners anaccurate portrayal of life on the streets. From concept to gaininga loyal following to preventative maintenance on your equipmentthis book covers it all.
- Includes profiles of successful food trucks, detailing theiroperations, profitability, and scalability.
- Establish best practices for operating your truck usingone-of-a-kind templates for choosing vending locations, openingchecklist, closing checklist, and more.
- Create a sound business plan complete with a reasonable budgetand finding vendors you can trust; consider daily operations indetail from start to finish, and ultimately expand yourbusiness.
- Stay lean and profitable by avoiding the most common operatingmistakes.
- Author David Weber is Founder and President of the NYC FoodTruck Association (NYCFTA), which brings together small businessesthat own and operate premium food trucks in NYC focused oninnovation in hospitality, high quality food, and communitydevelopment.
|Product dimensions:||5.90(w) x 8.90(h) x 0.90(d)|
About the Author
David Weber is a food truck advocate and entrepreneur. He is founder and President of the NYC Food Truck Association (NYCFTA), which brings together small businesses that own and operate premium food trucks in New York City. David is also a cofounder of Rickshaw Dumplings, a growing fast casual chain that operates multiple food trucks. Prior to his experience in hospitality, David was a technology and business consultant. He holds an MBA from New York University's Stern School of Business and a BA in English literature from Yale University.
Table of Contents
Foreword Matthew Geller xi
Plan: Preparing for Success 7
Is the Trucker’s Life for Me? 9
Foundations for Success 18
Playing by the Rules 25
Picking a Concept 31
Assembling a Winning Team 49
The Business Plan 51
Raising Money 63
Start: Making It Happen 67
Administrative Necessities 69
Finalizing the Menu 78
Lay Out Your Kitchen 82
Procuring a Truck 87
Picking a Commissary 99
Branding Fundamentals 103
Picking Vending Locations 112
The Opening Schedule 117
Succeed: Doing One Truck Right 121
Responsible Vending 123
Vending Locations 126
Managing the Team 132
Put It on Paper 135
Watching the Numbers 137
Refi ning the Menu 142
Social Media 145
Connecting with Customers 150
Grow: Moving beyond the Truck 157
Growth Opportunities 164
Contract Packing 171
Building the Right Infrastructure 174
Exiting the Food Truck Industry 179
Appendix A Templates and Worksheets 185
Appendix B Food Truck Regulations, by City 205
Appendix C Social Media Guides 229
Appendix D Interviews with Food Truck Entrepreneurs233
About the Author 265
Most Helpful Customer Reviews
This book is very thorough and well thought out for the purpose of helping someone open a food truck. Not only did I receive great tips from this book, it presented information I was not aware of. My favorite part of the book is the other recommended books that are referenced throughout. I have found some amazing books based on the author's recommendations.