How to operate
A Food Truck Business
How to start a Food Truck Business the 12 DONT'S or your OUT of BUSINESS
Sharing buttons:
it's marketing food online and we're
gonna talk about the 12 things that
could put your food truck out of
business and we're gonna go over it
right now all right so let's get right
to it this is marketing food online and
if you are not subscribed to the premier
YouTube channel for food entrepreneurs
hit that subscribe button and give us a
like if the video has helped you out and
if you've got questions as always please
let me know and we will get to them as
soon as we can and this video I want to
give you 12 things to think about if you
are looking to start a food truck of
course there are a million things to do
in order to create a food truck and not
only just create one but make one
profitable and successful year after
year but here are 12 things to keep in
mind if you're just getting started and
I don't want to scare you away from your
goal or dream of having a food truck but
these are things that you can prepare
for and do your best to eliminate the
possibilities of them happening and the
reason being is that these twelve things
can literally put your food truck out of
commission and of course out of business
temporarily or even permanently so I'm
gonna go from number 12 all the way down
to the number one and I'll give you a
little bit of tips and some pointers
that you can actually prepare yourself
in order for you to be successful even
if these happen to pop up okay so number
12 ruining your food ruining what you
are cooking if you're not cooking the
food properly and if you get sidetracked
if you are someone who can't focus
specifically on each customer and each
order over cooking or even under cooking
the food can actually lead to somebody
getting sick or even if you're
overcooking it leads to losing your
ingredients losing payroll losing time
and obviously inconveniencing your
customer who is waiting for their food
so always be prepared when your cook
your food staying focused on that one
singular customer at a time and if you
have a team with you delegate to them
what they need to be doing and so
everyone is on the same page and nobody
is going to ruin the ingredients because
you've got to keep this in mind your
food truck only has so much space in it
so when do you have already gone to
either your commissary or a commercial
kitchen and prepared your ingredients
you have on your truck basically what
you are going to be selling and if you
are forecasting selling a certain amount
of food and you begin to ruin the
ingredients or overcook or course under
cook it then that's going to limit your
earning potential for the day and of
course that can put your food truck out
of business next up number 11 numerous
food trucks have them not all of them do
because of course it depends upon the
type of food you preparing but one of
the most dangerous things is handling
and traveling with a propane tank or
more if you've got even two propane
tanks but with a propane tank that's not
properly sealed or if you've got some
type of leakage or if it's not hooked up
properly these are things that you need
to create a checklist for and make sure
that they are functioning properly
because that actually is one of the most
dangerous things to have on your food
truck and of course not only would it
ruined your food truck but there are
customers by standards and even vehicles
when you're driving for instance if God
forbid that actually happened in a
propane tank were to explode or even
fall off your truck because it's not
secured properly it could cause serious
damage and of course that would be
costly and again could put your food
truck out of business now number 10 this
is something that is not necessarily
just for used food trucks or maybe ones
that are older they're of course
potentials for new food trucks to have
this problem but if you've got any
electrical problems or electrical wiring
that's not put in properly or not
updated or happens to be a short circuit
circuiting or if it's not something
that's coming from an older truck that
has been maintained electrical problems
can be a huge issue it could lead to
anything from one of your ovens or
fryers not working properly or cooking
the food properly it could also lead to
electro
issues that would go so far as to even
create fires within the fight the truck
a food truck itself and of course that
happens again that could could basically
hinder the amount of money that you're
gonna make at an event or even through a
week or even a month so making sure your
the electrical wiring is good to go
making sure that the electrician is
licensed and insured and who's ever is
doing that inside of your facility
inside of your food truck itself make
sure that it's done properly any type of
loose wiring inside a small area like a
food truck can be seriously hazardous
and of course you don't want to get your
workers hurt but the biggest thing is
having your food truck go up in flames
because the electrical is done wrong now
number nine and of course this is
something that nobody can foresee but
keep in mind when you are driving you
could potentially get into accidents or
even running into buildings if you're
happen to be in a very narrow alley or
someplace where you're having to park
your food truck be very cautious of your
driving because it's literally a
restaurant on wheels and it's gigantic
your truck could have the potential of
course to be into an accident and that
would be something that would lead to
financial issues and of course insurance
issues and that could hinder your
profitability for your food truck now
number eight this is going to come in
handy especially with anyone who is
familiar with handling food in many
states many cities or even counties
actually require food permits food
licenses that actually put you through
courses or programs so you understand it
but if you are dealing with food that
has not been cooked properly thought out
properly or just even cooked and
prepared to the point where it is edible
it could cause serious illness for a
because a customer or consumer people
can get sick and that would cause a huge
problem for your food truck and
eventually put you out of commission not
earning any money so make sure that your
food is handled properly not only in
your commissary or in your commercial
kitchen but once you bring that food on
board with a food truck the actual final
preparation of the meal for someone to
eat that is the most critical point you
want to make sure that the food is
cooked properly and thoroughly and
handle
if it's raw it has to be handled
properly before it's cooked now number
seven this is something that is not
talked a huge lot amount but it is
something that can be kind of a not a
nuisance but of course they're only
trying to do their job but if police
officers or the police are constantly
having you move from location and
location because maybe you don't have
the right permit so you don't have the
that go-ahead to be in a certain part of
a city or a County they can be not
necessarily pestering but they could
just basically make it difficult for you
to set up and get yourself up and
running and preparing your food so the
authorities will have definitely have
some issues to do with your food truck
depending upon where you are and where
you're going and where you're going to
be so keep that in mind just make sure
that you've got the permission you've
got to go ahead to be where you are and
then from there you won't have any
issues now number six parking now the
one thing of course about food trucks
briefly kind of mentioned what I said
number seven food trucks are relatively
obviously large pieces of equipment and
learned like rolling restaurants now if
you're going to a festival or somewhere
that's dedicated to some type of an
event normally they're going to
designate a place for you to park if
some events are not put together and
organized properly parking can be a huge
problem because if you are not given the
go-ahead to be in a certain area or you
don't even know where you can go you
cannot set up your truck and obvious you
can't serve unless you've got yourself
settled and you're up and running so
make sure that you are well aware of the
parking where you can and more
importantly where you can't park so once
you get those doors open and you get the
food prep and you get it set you have no
issues with parking number five this is
something that is a challenge for
anyone's business and I could tell you
even from my own business when I had an
Italian bakery it was not a food truck
at that time it was not a food truck it
was a an Italian bakery but having the
right amount of materials anything from
like napkins - silverware cutlery dishes
cups and drink and whatever it may be
making sure you've got
utensils bags or even plates for your
food whatever containers you're putting
it in be sure to basically keep in stock
as much as you physically can on your
under truck to make sure now the reason
why I say that is sometimes you may have
a customer that ends up getting several
napkins or a few few forks or maybe more
forks and knives and they need maybe a
more containers or an additional
container for their kids now it may
sound kind of silly and trivial but it's
not because at the end of the day if you
were set out to do 500 plates and you
went through 500 plates of materials and
utensils and you're already out then
your future customers that you're going
to have for the next couple of hours are
gonna have plates to eat on so you want
to be kind of very not restrictive but
don't have you don't want to be handing
out more utensils than you brought and I
guess is what you want to say be sure to
have enough materials now number four
this is something you definitely want to
have on my opinion you want to have a
extra safe or some type of safe place
make sure you have enough change to
transact your customers who are paying
in cash now nowadays there is quite a
few transactions if not I would say
anywhere from 70 or 80 percent of the
transactions are with cards so you're
not going to need to have a lot of cash
on hand but you need to make sure that
you do have enough smaller bills because
a lot of people will come in with tens
and 20s making sure you have enough
change and such to transact those people
who do have cash that is a big big
business hinder if you do not have
enough
we hinder your business from making
additional transactions just because you
don't have them cash and that's kind of
a lack of a better word that's silly for
you to not have enough money on hand you
need to kind of gauge that and make sure
you've got enough for people with cash
number three the biggest problem with
having a food truck is that it obviously
runs off of a of an engine of course or
having a generator there that is
operating some of your equipment or some
of the features on your truck and your
generators not working functioning right
you want to make sure you put that on
your list checklist before you go to an
event you make sure that it's properly
working and that you shouldn't have any
issues so a lot of this these twelve
really quick and a side note of this
that I'm telling you about things that
you can basically check before you go to
ensure that you're going to be
successful at it it's not stuff that can
be left alone and then just cross your
fingers and hopefully it works check all
of these things have yourself a
checklist the checklist are fantastic to
have they're going to help you and your
team make sure that you're working an
optimum level so you can make as much
money as you can into each event so
number two equipment breaking down now
it could be anywhere from a fryer to a
freezer it could be anything from
steamer to a blender even if you happen
to have a cart that's doing smoothies or
something of that sort making sure the
equipment is really working functioning
properly and is ready to roll for the
day again put it on your checklist every
single piece of equipment is functioning
right you're gonna have much more
success at each event this is something
you have to do every single time you
have to make sure every event that you
go to these things are working properly
so number one the biggest headache for
food truck entrepreneurs is your truck
engine now the functionality of your
engine is the the brain of your entire
operation having a piece of equipment
getting to an event maybe a certain
piece of equipment not working and you
can get by with that that's one thing
okay the engine of your truck you need
to make sure that you're constantly on
top of everything in the fluids are
topped off you're
changes are fine your engine itself has
checks I would definitely recommend
because of the amount of stress put on
it because of how big it is
that you do every three to four months
you've got it going into the shop just
to make sure it's functioning properly
and the reason why I say this is number
one because it's also something that's
gonna be costly
you're gonna factor into your food truck
the the cost to operate it keep in mind
that that engine is paramount having an
engine working properly every single
time you go to an event is of the utmost
importance
okay so having that factored into the
cost of what you're doing on a on a
maybe quarterly basis every three months
or four months making sure you have
money set aside to have it checked and
it's operating right it's gonna be
really a great investment for you and of
course you can write that off as a
business expense of course so number one
is the engine so those are the twelve
most important things you really need to
be aware of that could potentially put
your food truck and out of out of
business and you want to make sure that
those things are followed through with
and they're being checked on and you've
got checklists and everything else that
you would need to make sure it works
right so you have a successful food
truck so if that was helpful as always
please do give me a big thumbs up and if
you have any questions about that please
let me know down below and I will see
you guys on the next video
