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Start your own food truck business cart, trailer, kiosk, standard and gourmet trucks, mobile catering

"Catering to a new generation of foodies looking for quick and unique specialties, the mobile food business is booming with new opportunities. This book covers everything about how to start a gourmet food truck business"--

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Main Author: Mintzer, Richard (Author)
Corporate Author: Entrepreneur Press (issuer.)
Format: Books Print Book
Language:English
Published: Irvine, CA : Entrepreneur Press, [2021]
Edition:Third edition.
Series:Entrepreneur magazine's start up.
Subjects:
Food industry and trade > United States > Management.
Food service management > United States.
Food trucks > United States.
New business enterprises > United States.
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Table of Contents:
  • Acknowledgments
  • Preface.
  • Chapter 1. From "grub" to gourmet: The history of mobile food
  • The industry is booming
  • The benefits of mobile food
  • The increase in jumping into the mobile home business
  • Food trucks in the time of COVID-19
  • Goin' mobile : your options: Food kiosks ; Food carts and concession trailers ; Food trucks ; Gourmet food trucks ; Vegan food trucks ; The mobile catering business
  • Your customers: The breakfast club ; The lunch bunch ; Tastes for tourists and attendees ; The later nighters.
  • Chapter 2. Planning a business: Are you hungry? ; Do you have the drive? ; Do you have the skills?: Marketing ; Customer service ; Multitasking ; Food knowledge ; The ability to try new things (and be creative) ; Repair skills ; t New media skills ; Stamina ; Number skills
  • Can you compete?
  • Business goals
  • Part-time business
  • Full-time business
  • Extension of a current business
  • The business plan.
  • Chapter 3. Whats on the menu?: Planning your mobile menu
  • The next step
  • Menu ideas: The basics ; Gourmet delights ; Ethnic favorites ; Desserts ; Beverages
  • Buying your foods and ingredients: Wholesale food distributors ; Manufacturers ; Local and regional suppliers ; Greenmarkets and farmers markets ; Food cooperatives ; Shopping clubs.
  • Chapter 4. What's off the menu?: Carts: Used carts ; Kiosks
  • Food trucks
  • Mobile catering trucks
  • Retrofitting: Plan carefully : have a design in mind
  • Where do food trucks and carts sleep?
  • Taking care of your vehicle.
  • Chapter 5. Solving the permits and parking puzzle: Licenses and permits: Take New York City
  • Playing it safe
  • Application process prerequisites
  • Business permits
  • Vehicle licensing
  • Zoning, parking, and other considerations
  • Location, location, location
  • Scouting around and staging
  • Lending a helping hand.
  • Chapter 6. Commercial kitchens: The commissary or commercial kitchen
  • Finding a commercial kitchen: What you need to know about commercial kitchens ; Other options
  • Health and safety first
  • Become dedicated to cleaning: Establish a plan
  • Vehicle presentation
  • Hiring help: Hiring a chef ; Finding good help ; Finding applicants
  • Interviews: Job description ; You're hired ; Rules and policies
  • Taxes: FICA.
  • Chapter 7. Spreading the word: What's in name?: Searching for business names ; Registering your business name
  • The concept: Vehicle design ; Vehicle wraps ; Your logo ; Menu design
  • Social media: Twitter ; Facebook ; Instagram
  • Your website: Designing your website ; Web layout and design
  • Establishing an online presence
  • Marketing and promotional ideas: Giveaways ; Contests ; Word-of-mouth marketing ; Attending or staging local events ; Advertising and sponsorships ; Customer relations : service with a smile ; Public relations.
  • Chapter 8. Mobile event catering: Catering business fundamentals
  • Know your market
  • Setting up your menu
  • Marketing ideas
  • Professionalism: Catering contracts
  • From setup to cleanup
  • Food transport
  • Catering from your vehicle
  • Specialty services.
  • Chapter 9. The all-important Dollars and sense
  • Business startup costs: Insurance needs ; Legal and financial
  • Operating costs
  • Growing pains
  • Volume
  • Pricing
  • Pricing principles: What a customer will pay ; Competitive pricing ; Higher or prestige pricing
  • Your profit margin
  • Making money.
  • Chapter 10. Finding funding: First do the math
  • Funding: Personal savings ; Friends and relatives ; Assets ; Banks or credit unions ; Outside investors : angels and venture capitalists ; Your presentation : make it mouthwatering.
  • Chapter 11. Franchising: The pros and cons of franchising
  • Finding a franchise: Franchise brokers ; Do your homework ; Some possibilities
  • Licensing : adding your own personal touches
  • Franchising your business
  • The savvy entrepreneur.
  • Chapter 12. Moving on: Selling your business
  • Getting a proper valuation
  • Setting a sales prics
  • Finding buyers
  • Staying involved, or not
  • And finally.
  • Appendix: Food truck resources: Agencies and business associations: Cart, truck, kiosk, and trailer designers and manufacturers ; Vehicle wraps ; Commercial kitchens for rent or lease ; Equipment and supplies ; Franchising ; Funding ; Mobile food industry information ; National food suppliers and food clubs ; Catering supplies
  • Other business websites: Business plans ; Credit bureaus ; Incorporation and legal
  • Business books
  • Small business software
  • Internet business resources
  • Additional online resources and recipe websites.
  • Glossary
  • About the author
  • Index.

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