All You Need to Know About Starting a Food Truck Business

50 Nutrient Truck Owners Speak Out: "What I Wish I'd Known Before Starting My Food Truck"

Originally published in 2014, this article has been updated for 2020.

Nosotros asked food truck owners from across the country 1 unproblematic question: What'due south the one affair you wish you'd known earlier y'all started your food truck? Oh boy, did you all deliver!

From the cynical to the hilarious to the outright unexpected, yous shared tremendously applied insights for any aspiring food truck owner out at that place. This is precisely the blazon of knowledge nosotros hither at FoodTruckr aspire to share in our quest to create a resources for the unabridged nutrient truck customs. From tips and tricks on compiling the paperwork to advice on fostering relationships with customers, consider this a crash course in food truck fundamentals taught by experts.

Desire to start a nutrient truck? Cheque out How to Start a Food Truck: The Ultimate Guide

Regulations And Permits

Hands-down, navigating all the regulations was the most consistent external source of frustration we heard. Luckily, food truck owners had enough of advice about fugitive potential headaches.

Want to learn more about permits? You'll detect more than info in Lesson 21 of our How to Commencement a Food Truck Volume

Start, Exercise Your Homework

Ben from Luke's Lobster  (New York, NY)

I wish I had known how anti-truck the NYC government is. If I had known that there was no way I could legally own a permit for my business, that it was illegal to staff my truck the mode I staff a eatery, and that it would suddenly become illegal to sell from a metered parking spot whether or not I pay the meter.

In brusque, if I had known that despite running an honest concern I would have to operate in gray areas of the law at the whim of the NYPD, I would take been more than prepared for the trials of the business.

Chuy from Mariscos Jalisco (Olympic, CA)

I wish I would take known how much the regulations would modify over time with the general acceptance of our industry. I believe there needs to be a cardinal location for all nutrient truck vendors to check the laws and regulations of each county in California and eventually all states.

Check out Lesson 5 and 8 in our How to Start a Food Truck Book for more than info on food truck laws.

Stay Up To Date On Rules In Your Area

Jordan from Mustache Mike's(San Francisco, CA)

As an owner, it can get quite confusing trying to keep upwardly with and sympathize all of the different mobile vending laws and to obtain all of the required credentials.

Each state and metropolis's requirements are unlike, merely out here in California you need nearly a handful of dissimilar credentials before opening up your doors such every bit a California Seller'south Let (from the country), a Local Health Department Allow (from the county), a city business/peddler's license (from the city), etc.

Equally a nutrient truck owner you also need to take a Food Condom Handler'south certification and even your truck itself needs to exist certified besides through the Housing & Community Evolution (HCD Department). If y'all operate in multiple counties or in unlike cities, you would need a whole new set of credentials for those locations equally well.

Roy from Champion Cheesesteaks (Atlanta, GA)

In Georgia, we are in the most regulated state in the land, strong in terms of what the health section required, and there's no streamlined method of existence able to become a truck approved because each county is unlike. It's virtually impossible to get a license.

Note: This food truck has airtight since this commodity was published.

Felix from Gillian's Italian Ice (Suffolk County, NY)

When I bought my truck, I expected to exist able to park information technology somewhere and sell without being bothered. This is not the case, and the special let needed requires everything from a lease to hire the spot I am parked in to providing toilet facilities. The fine is heavy if you are caught selling on the side of a route, for example.

Note: This nutrient truck has closed since this article was published.

Give Yourself Enough Time To Become Everything Together

Bollywood Zing (Smyrna, GA)

I wish I would have known what all went into the permitting procedure and how involved it is so that I could accept been more than prepared and ahead of the game.

Note: This food truck has closed since this article was published.

Melissa from Melissa's Chicken and Waffles (Orlando, FL)

Check with promoters, farmers markets, lunch spots, etc. almost their waiting lists for trucks. A lot of trucks come out with the thought that they will exist able to bring their new truck to all these events, but sometimes the waiting lists are months, even years.

Notation: This nutrient truck has closed since this article was published.

Finally, Don't Be Afraid To Challenge Inefficient Systems

Rachel from La Cocinita (New Orleans, LA)

I wish I'd known that information technology would be and then hard to obtain a permit to operate our truck. That struggle—which took months—was what initially inspired my partner and me to kickoff the New Orleans Food Truck Coalition dorsum in early 2012. We spent a twelvemonth and a half working with city officials on legislative reform, which were but recently passed by the City Council and the Mayor.

Starting in January, in that location volition exist 100 permits for food trucks (there were previously only a dozen or and so). Likewise, we take gained admission to certain areas of downtown that were previously off limits. We increased the corporeality of time food trucks can stay parked in one spot. Virtually significantly, we completely eliminated the proximity brake that prevented us from parking within 600 feet of restaurants.

Before You Hit The Streets

Nutrient trucks may seem like fun, but they require serious concern planning to be assisting and sustainable. Many food truck owners expressed great thoughts on this very indicate.

Want to acquire more near creating a business plan? Read Lesson nine in our How to Outset a Food Truck Book

Upfront Costs Are Higher Than Y'all Realize

Lisa from Ii for the Route  (San Diego, CA)

Wait information technology to price you a lot more than you call back to run your concern. You need a license for every city y'all visit. Liability insurance will run upwards of $ane,900 per year. Fuel costs are very high—most trucks just get about 7 MPG.

You lot will exist at the shop or stores every day because y'all cannot buy in majority, often because yous don't accept the infinite to store the product. This ways that you volition oft pay more than than a regular restaurant does.

Want to acquire more than about insurance? Y'all'll find more info in Lesson 18 of our How to Start a Food Truck Book

Joe from Chef Joe Youkhan's Tasting Spoon (Trabuco Coulee, CA)

I wish I would accept known how truly expensive information technology was going to exist to become the business off the ground. Even with a detailed business plan, it was xxx% more than than anticipated.

In that location Are A Lot Of Unexpected Expenses

Louie & Daniel from Rito Loco (Washington DC)

I think the one thing that we wish knew prior to getting into the food truck concern is how efficiently nosotros could actually run the concern. When we first started, nosotros hired a marketing/PR rep—a waste matter of coin! We spent extra money all over the place, just learned how to run a really lean operation.

Juan from MIHO Gastrotruck (San Diego, CA)

Ever prepare for the unexpected; truck breaking down, selling out too soon, preparing too much. The all-time communication I tin give is simply similar any other business you venture into, "Practice your homework and write a solid business plan!"

At that place are and then many trucks that rolled out that didn't do the proper research and evolution, financial projections, interruption-even, and capital requirements. Without this essential slice you are setting yourself upwardly to fail.

Note: This food truck has closed since this commodity was published.

Do Your Research Before Hitting The Roads

Leah from Babycakes Truck (Chicago, IL)

I would have to say that I wish I had better understood the food truck climate in Chicago, where consumers are rather uneducated in full general about nutrient trucks and the city seems utterly opposed to the entire industry.

I had researched the market place in LA and New York and had some major misconceptions near how much money a food truck here in Chicago would realistically be able to generate in a day.

The truth is, my food truck serves more every bit an advertising vehicle for other revenue generating channels, such equally catering, nutrient delivery and cooking classes. Though we do make money with the food truck at special events, the daily grind is just not that profitable.

Sameer from Rickshaw Finish (San Antonio, TX)

No thing how practiced your food is, your business plan needs to be as practiced—if non better—and vice versa. Do your homework near your market place. Don't think The Dandy Food Truck Race windfalls will be every bit like shooting fish in a barrel as seen on idiot box. Information technology'south a business organisation, not a cooking hobby.

Annotation: This food truck has closed since this commodity was published.

The Day To Mean solar day Life

Easily-on buying is not a proposition; it's a requirement. And vacations are hard to come by. Be prepared to roll upward your sleeves.

You'll Do A Lot More Than Only Cooking

Stephanie from Seabirds Truck (Costa Mesa, CA)

A few months into starting the truck, I realized that in order for u.s. to grow, I needed to remove myself from the truck to have time for answering emails, booking stops, developing new menus, promotion and marketing, etc.

With doing that, I had to pay about three people to replace me, and I noticed that the quality of production and service dropped. For instance, sometimes menu items would exist served that were under my standards or we would open up our doors for service later than we had on our schedule.

John from Capelo'due south Colina Country Barbecue (San Francisco, CA)

The food truck business is not but about your passion for food. Information technology'southward a crazy combination of business, time management, marketing and most importantly making people happy with your product. How y'all spend your time is extremely valuable to the success of your food truck business.

Nutrient Preparation Is Surprisingly Time Consuming

Christina from Son of a Bun (Los Angeles, CA)

Before I got into the Food Truck Business, I wish I knew how fourth dimension consuming it was to get all my production. It is difficult for food trucks to receive product deliveries, because a concluding minute event may pop up and you won't exist able to stay there to receive it. At present, I spend extra fourth dimension in the mornings just driving around in my cars, shopping for ingredients.

My advice: engineer your menus to be simple and don't use too many ingredients or specialty items.

Want to learn more about shopping for ingredients? Click here.

Guy from Nana Yard's Chicken & Waffles (Atlanta, GA)

The amount of time you'll spend shuttling nutrient. I experience like I'thou always at Restaurant Depot, Sam's, or the local grocery store.

Scott from Streetza Pizza(Milwaukee, WI)

Owning a food truck is a much greater time commitment than near potential owners remember. Especially when you are making things from scratch.

The amount of prep and post sale time is actually about equal to the service time. Something to take into account when you are estimating your labor costs in your P&Ls.

Being Your Own Boss Is A Major Fourth dimension Commitment

Paawan from The Chai Cart(San Francisco, CA)

I wish I had known that this business concern would actually limit my ability to take vacations. I run three chai carts in downtown San Francisco and chai is something people have everyday. There are really no options for accurate and/or good chai in San Francisco.

My customers await us to be open every day. It'due south bully to get part of people'southward lives, only information technology does add the pressure level of running the business organization seamlessly, without any breaks.

Nick from Slider Business firm Burger Co. and Tortally Tasty (San Diego, CA)

I wish I would have known that it's an endless cycle of long, long hours solar day in and solar day out. As Jacob Bartlett of the Mastiff truck said, "We don't work total time. We work all the time." And it has been my family business organization since 1926 then I take a very unique view on it that has kinda been warped by the online business globe.

There are tiny-donkey margins and style too many people to deal with. And what I've establish in this industry is that the most successful truck operators are the ones who one) have a passion for food and ii) love people and interacting with them daily.

Matt from Scratch Truck(Indianapolis, IN)

The one matter that I wish I knew before I started is that the time it takes to brand a truck successful. I am certain it is the same in any business, but I didn't realize it would be seven days a week, 11 hours a 24-hour interval.

If my eyes are open up, I am working on the business organisation in some capacity . It is all-consuming. I dearest information technology, but didn't realize there would exist and so much to practice all the fourth dimension.

Annotation: This food truck has airtight since this article was published.

Jamie from Where's the Fire (Apple Valley, CA)

I thing I wish I knew before starting this business is how much work goes into information technology. I mean I didn't call up it would be easy, only most outsiders just call up "Oh my goodness your job is so easy, y'all cook on your truck for 5 hours and you're washed."

No! It takes and so much time cleaning, shopping, prepping, bill of fare changes & evolution, driving, on site cooking & cleaning, emails, interacting with coordinator, marketing, increasing catering sales, etc.

Annotation: This food truck has airtight since this article was published.

Networking Tin can Make Or Break Your Business organisation

Kenneth from Devilicious Nutrient Truck (Temecula, CA)

We accept learned that this industry relies on the cooperation of other nutrient truck owners, local businesses, and suppliers. There is more to the back terminate of the business which we didn't realize earlier starting it.

There is networking, finding reliable suppliers, and food training. Lots of food grooming. Basically owning a food truck is your life.

Timothy from Flatiron Catering Group (Los Angeles, CA)

The food truck globe is simply like a eating place, it's dog-eat-dog, and no one is going to help you lot figure it out. The way to succeed is to earn respect from your beau nutrient truckers.

Annotation: This nutrient truck has airtight since this commodity was published.

Booking And Working Events

Make nutrient so good information technology sells itself…almost. Finding the right events and taking advantage of those opportunities is an art in itself.

Picket Out For Hidden Fees

Stephanie from Seabirds Truck(Costa Mesa, CA)

The nature of the food truck industry relies a lot on chance and luck; yous scroll the dice every time yous go to an event without a guarantee of sales. Sometimes you score big and other times you lose money.

You have to rely on a lot on the word of upshot organizers that may exaggerate a little to get your truck to come. Or they may want a fee or per centum for you to be at their big event. Y'all never really know what to wait, but with time you lot can start to understand the patterns a flake better.

Lisa from Two for the Road (San Diego, CA)

Fees are high to nourish events ($200-$900) and many places you stop will require that you give them upwards to 20% back of your sales.

Mike from Garliscapes Food Truck (Orangish County, CA)

Booking, booking and booking. The ability to book the correct events is the single nearly of import slice to this "food truck" puzzle.

When we started, I thought, "If nosotros have not bad food, they will come". That is truthful, only if you're at a bunk consequence because you booked incorrectly, you're out of luck.

Rhea from Neri's Curbside Cravings (Los Angeles, CA)

Oh, how I wished I would have known right away which locations and events make the virtually! When we decided to become into the food truck business, we were fix for all the hard work that whatever business entails.

Being in the food industry (having a family unit run business and my own share of restaurants in the previous years), I know that this is a business concern that requires a lot of patience, long hours and diligence.

Note: This food truck has closed since this article was published.

Business relationship For Prep Time When Planning

Dustin & Kristen from Dusty Buns (Fresno, CA)

Nosotros wish we could've known the corporeality to prep for each new gig. After our outset twelvemonth, we started building charts and learned that wisdom only comes with fourth dimension and trials. We promise to keep up with the always-changing market and improve each year!

Jim from Jimmy Ray'due south Bar-b-que (Woodburn, IN)

Existence at street, farmers markets, fairs, festivals, or special occasion vending are what adds to the fun of your business and definitely help in the bottom line.

Try to make setup time, later you achieve your site, a quick and somewhat easy chore. It takes united states roughly 45 minutes to an hour to setup. Other trucks in the Association are setup in five-10 minutes. Nosotros cook outside our truck, on a large grill, while all the others cook inside their truck.

Note: This food truck has closed since this article was published.

Scout The Surface area To Find The Best Locations

Michael and Cheryl from The Burger Omnibus(Denver, CO)

If possible, attempt to secure some locations to park your nutrient truck. Detect as many equally you can, they don't always work out.

Fishlips Sushi (Los Angeles, CA)

The i affair I wish I'd known: how to discover the adept location for serving!

Note: This nutrient truck has airtight since this article was published.

Maintaining Your Truck

Nosotros've covered the food side of the food truck business. What's left? Oh yes, the truck. From temperamental transmissions to wonky ability steering, your truck is both your best friend and your greatest adversary.

Become Your Own Mechanic

Nancy from Kurbside Eatz (Houston, TX)

Ane thing I wish I knew was that, I needed to get a chore as a role time mechanic, if not, an electrician. I'm sure nigh will agree!

Justin from Bernie's Burger Bus(Houston, TX)

I would take become a diesel mechanic first.

Andrea from Border Grill (Los Angeles, CA and Las Vegas, NV)

Nosotros designed and custom built our trucks. This has been incredible. Learning how to create a super efficient cooking automobile. Nosotros can produce but every bit many orders out of our trucks as a eating house kitchen 10 times the size. Nosotros love the trucks!

Nic from Blue Sky Dining (Durham , NC)

Be a better truck mechanic! Anyone can make a pan gravy, merely tin anyone replace their power steering pump?

Note: This food truck has closed since this article was published.

Research The Best Equipment

Nathan from Oh My Gogi! (Oklahoma City, OK)

We are going into our quaternary calendar week at present and my Gogi truck is a 1987 Chevy StepVan. She has who knows how many miles and a endless number of people who have tried to rig her to run. Me existence a automobile enthusiast, I want the quondam girl to run properly.

That being said she really needed a lot. Replaced the unabridged transmission, the driveshaft, tires, brakes, wiring, re-customized the interior, had the engine tuned upward. But fifty-fifty at present I am having some engine issues.

The affair I wish I knew earlier starting would be to know which trucks run longer, have the quickest bachelor replacement parts, which is easiest to maintain, and the pros/cons of diesel vs gasoline. The cooking, cleaning and serving are the fun office, even if I'm working 18 hour days. Sucks being stuck on the side of the road thinking well-nigh all the profits being lost on a Sat nighttime.

Joel from St. John's Burn down (Houston, TX)

Since I take been in the restaurant business organization for over 30 years the like shooting fish in a barrel part was the menu and nutrient. I think what I need most was some guidelines on the build of the truck .

For example, what size of fresh water tank is needed for a ii shift twenty-four hours? How much propane is need for a calendar week? Generator size? Does an air conditioner really make a departure in a 130 degree truck in Houston summer?

Notation: This food truck has closed since this article was published.

Adam from Food Shark (San Antonio, TX)

I wish nosotros knew that Honda Eu 2000 generators were the way to go with generators. Yous tin can take them tens of feet from the truck, then you won't get gassed out. It's more than for a place where you're gonna set and exist for awhile with some space around, like we pretty much ever are (non for a mobile metropolis unit of measurement unless yous take them mounted on top just then what a bitch to have to climb up there and start them every mean solar day).

If you have a big loud generator on the front or rear bumper, yous might give yourselves carbon monoxide poisoning which over time is not too expert not to mention the noise . Anyway, portable, quietish, dependable generators which you tin move fairly far from the truck will keep the occupants healthier, at least for Food Shark.

Splurging On Quality Equipment Is Worth It

Wendy from Westward.O.W! (Atlanta, GA)

I wish someone had told me not to cut corners. I wish I had gotten a newer truck . We had then many repairs the first year we were in business organization.

We had to replace the engine, transmission, all tires etc…if I had only taken that money and bought a meliorate truck in the commencement place we would've been much better off.

Ryan from Dashboard Diner (Indianapolis, IN)

We should accept built ii food trucks instead of one. Nosotros take had keen success since launching the truck in the fall of 2011 and are currently in the process of getting prepare to build another one in the future. The nutrient truck business is the future of restaurants.

Maintenance Will Be Fourth dimension Consuming

Julie from Sam's ChowderMobile (El Granada, CA)

The ane thing we wish we knew earlier starting in the food truck business is the amount of maintenance/repairs that would be required for our trucks. A typical restaurant deals with ongoing maintenance for the facility and kitchen equipment. With a nutrient truck, you have those same maintenance issues, but in improver, y'all have all the maintenance issues that come with owning a heavily used vehicle.

Our trucks serve the entire San Francisco Bay Expanse, every bit far due north equally Napa, and as far due south equally Monterey. Being headquartered in One-half Moon Bay, they put on a lot of mileage, and there is constant need for them to be serviced, which gets expensive, and causes them to exist unavailable for periods of fourth dimension.

Evangeline from The Buttermilk Truck (Los Angeles, CA)

The ane thing I wish I would have known is all the actress maintenance that comes with owning and operating a food truck; including, but not express to generator maintenance, equipment maintenance, vehicle maintenance, etc.

Note: This nutrient truck has closed since this commodity was published.

Connecting with Your Customers

You lot're nowhere without your customers. And your super-fans are the lifeblood of your business organisation. Becoming a master of ceremony is merely as of import as becoming a principal chef.

Employ Social Media To Your Advantage

Chef Heidi from The Flip Truck (Orange County, CA)

The one affair I wish I had known before I began my business would is how critical a big social media push would have been to help launch the business. I would have put way more focus avenues like Twitter, Facebook, Instagram and the likes – connecting, announcing, introducing, giving offers, specials and a improve advice effort to the globe of social media.

I didn't realize the enormous community that relies on social media and had I started that focus 3 years ago, I feel like we would have come to a certain level of success long before nosotros did!

Want to learn more about finer using social media? Click here.

A Strong Make Yields An Enthusiastic Response

Marking from The Hogfather BBQ (Pink Colina, NC)

The one thing I wish I knew prior to operating The Hogfather BBQ food truck is that I never expected such enthusiasm for the brand.

I thought people were honking at me because I was driving slow, but once they got upward to the side and front of my vehicle they would take pictures, wave, and give me a thumbs up approving. It took some fourth dimension getting used to that, particularly when I was timid driving a big truck.

Want to larn more near building a strong brand? Click here.

A Strong Community Helps You Cope With Setbacks

Beckie from Quiero Arepas (Denver, CO)

When disaster strikes you are convinced that no one has it then bad. So, through talks with other owners, the cognition you gain forth the manner and the building of an amazing repair person arsenal, you experience empowered that y'all have earned your place every twenty-four hours. There isn't anything we'd rather be doing. We love our truck!

What Say You?

We'd love to read your response to the all-important question: What's the one thing y'all wish you'd known before you started your food truck? Delight share in the comments.

We so capeesh your continued input on this important topics considering it helps to shape the future of FoodTruckr content. We're here to serve your interests; we're building this resources together.

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About the Author

FoodTruckr is the #1 online destination for current and aspiring food truck owners looking to succeed in the mobile food industry. Self described "food truck devotees," the FoodTruckr team enjoys reading nearly successful entrepreneurs, salivating over photos of burritos on Twitter, and long walks through food truck parks. Chat with FoodTruckr on Facebook or check out the FoodTruckr Schoolhouse podcast for more than awesome tips to level upward your business organization.

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