\u003c/figure>\n\n\n\n\u003cp>\u003cstrong>3. Outside financing is tough to get\u003c/strong>\u003c/p>\n\n\n\n\u003cp>It’s almost impossible to get financing for a used, as-is food truck. Since the condition of the truck and equipment is questionable, it’s too risky for banks and financing brokers to provide a loan.\u003c/p>\n\n\n\n\u003cp>If you’re an entrepreneur with no existing small business to take out a loan against, you’ll have to pay out of pocket for the entire used truck.\u003c/p>\n\n\n\n\u003cp>\u003cstrong>4. No flexibility in layout\u003c/strong>\u003c/p>\n\n\n\n\u003cp>When you buy used, you get stuck with the kitchen layout and equipment that it comes with, which may or may not work for your food concept (you can’t make pizza on a burger truck). Making changes is tough since plumbing, electrical, and gas lines are all installed.\u003c/p>\n\n\n\n\u003cp>If you do make major changes, you’ll likely need to re-submit new drawings for permit approval and then go through re-inspection by your local government agency before you can get on the road.\u003c/p>\n\n\n\n\u003cp>\u003cstrong>5. Permitting and inspection trouble\u003c/strong>\u003c/p>\n\n\n\n\u003cp>Just because the food truck was once on the road doesn’t mean it’s ready to go. Your food truck has to pass inspection, and be permitted before you start serving customers from it.\u003c/p>\n\n\n\n\u003cp>\u003cstrong>6. Aesthetic problems\u003c/strong>\u003c/p>\n\n\n\n\u003cp>Even if everything is totally functional and passes inspection, a used food truck might look a little rough. It might need significant cleaning or cosmetic repairs inside and out.\u003c/p>\n\n\n\n\u003cp>At the minimum, plan to put in some serious elbow grease to make your kitchen chef-worthy. Or, expect to spend up to $500 for a deep clean plus $800 for a mandatory hood cleaning, if you hire a professional.\u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"875\" height=\"663\" src=\"https://mobilefoodalliance.com/wordpress/wp-content/uploads/2025/02/new-kitchen-old-chasis-.jpg\" alt=\"the inside of a food truck looking toward the drivers side\" class=\"wp-image-25918\" title=\"new kitchen old chasis\" srcset=\"https://mobilefoodalliance.com/wordpress/wp-content/uploads/2025/02/new-kitchen-old-chasis-.jpg 875w, https://mobilefoodalliance.com/wordpress/wp-content/uploads/2025/02/new-kitchen-old-chasis--300x227.jpg 300w, https://mobilefoodalliance.com/wordpress/wp-content/uploads/2025/02/new-kitchen-old-chasis--768x582.jpg 768w\" sizes=\"auto, (max-width: 875px) 100vw, 875px\" />\u003c/figure>\n\n\n\n\u003ch2 class=\"wp-block-heading\">Cost to Buy a New Kitchen On a Used Truck Chassis\u003c/h2>\n\n\n\n\u003cp>You can decide to buy a new kitchen and have it installed on a previously owned truck. Think of this like adding an addition onto an older home.\u003c/p>\n\n\n\n\u003cp>The price can vary greatly just like buying an as-is truck, but generally you can expect to spend between $85,000 to $115,000. Here’s a look at the pros and cons of this decision:\u003c/p>\n\n\n\n\u003ch3 class=\"wp-block-heading\">Pros\u003c/h3>\n\n\n\n\u003cp>\u003cstrong>1. A new kitchen on wheels\u003c/strong>\u003c/p>\n\n\n\n\u003cp>Your new kitchen will be built from scratch and customized to fit your preferences and food concept.\u003c/p>\n\n\n\n\u003cp>Food truck kitchens are small spaces and you want every inch to be as functional as possible. A new kitchen creates an opportunity for every appliance and work surface to support your food concept and maximize sales.\u003c/p>\n\n\n\n\u003cp>Plan your kitchen very carefully, it could be the difference between a successful business and one destined to fail.\u003c/p>\n\n\n\n\u003cp>A recent survey of Roaming Hunger’s food truck building consultants shows 18’ kitchens built on 22’ truck chassis are by far the most requested size. Take a look at our article on \u003ca href=\"https://roaminghunger.com/blog/12987/food-truck-commissaries-what-you-need-to-know\" target=\"_blank\" rel=\"noreferrer noopener\">food truck commissaries\u003c/a> for more kitchen layout tips.\u003c/p>\n\n\n\n\u003cp>\u003cstrong>2. Financing is possible\u003c/strong>\u003c/p>\n\n\n\n\u003cp>You’ll have more financing options available when you buy a new kitchen on a used truck. That’s because both you and the bank understand the value of the two parts that make up the whole.\u003c/p>\n\n\n\n\u003cp>When you provide the bank with receipts from the builder, they will show the total cost and value of the kitchen. These receipts coupled with the fact that used commercial trucks are bought, sold, and financed every day means that banks are comfortable with this situation.\u003c/p>\n\n\n\n\u003cp>\u003cstrong>3. New kitchen appliances offer peace of mind\u003c/strong>\u003c/p>\n\n\n\n\u003cp>A new kitchen means new appliances, which usually come with a one year manufacturer warrantee. New appliances are less likely to need repair compared to used equipment and won’t require as much maintenance.\u003c/p>\n\n\n\n\u003cp>These lower long-term maintenance costs should factor into your decision to buy a used or new kitchen.\u003c/p>\n\n\n\n\u003cp>\u003cstrong>4. Finding a used truck chassis is fairly easy\u003c/strong>\u003c/p>\n\n\n\n\u003cp>You might be able to get used trucks at an auction or for sale locally. Of course, this can be a riskier investment since maintenance records or mechanical inspections often aren’t provided.\u003c/p>\n\n\n\n\u003cp>To make sure you’re reducing the risk of anything going wrong, you may want to completely over-haul the engine.\u003c/p>\n\n\n\n\u003cp>Your builder can help you find a truck chassis too and have you sign off on the deal before starting the build.\u003c/p>\n\n\n\n\u003ch3 class=\"wp-block-heading\">Cons\u003c/h3>\n\n\n\n\u003cp>\u003cstrong>1. Truck reliability is questionable\u003c/strong>\u003c/p>\n\n\n\n\u003cp>With a used truck, it might not be as reliable as you’d like it to be. Fleet vehicles from big transportation companies like UPS or FedEx are one of the major sources of used truck chassis for the food truck building industry.\u003c/p>\n\n\n\n\u003cp>These companies typically drive them as part of their fleet for about seven years before reselling them, so it’s rare to find a newer truck chassis with less than 100,000 miles. While they are typically well maintained, their peak performance is likely behind them so reliability should be considered.\u003c/p>\n\n\n\n\u003cp>\u003cstrong>2. Revenue lost due to a broken truck\u003c/strong>\u003c/p>\n\n\n\n\u003cp>If your truck won’t start or has maintenance problems, you might miss a catering job or the chance to sell to the lunch crowd downtown.\u003c/p>\n\n\n\n\u003cp>The repairs might not be a quick fix either. If your food truck is in the shop for a week or unexpectedly quits, you’re losing money and customers every day.\u003c/p>\n\n\n\n\u003cp>\u003cstrong>3. Current used trucks aren’t built for future regulations\u003c/strong>\u003c/p>\n\n\n\n\u003cp>Currently, popular vehicle models for food trucks include Ford F-59 step vans, Chevy P-30 step vans, and Freightliner MT55s.\u003c/p>\n\n\n\n\u003cp>While they are solid trucks, regulations and permitting requirements are constantly changing, which means entrepreneurs should buy a truck that meets the strictest of standards to avoid costs down the road.\u003c/p>\n\n\n\n\u003cp>In the food truck mecca of Los Angeles, for example, a regulation now requires 2009 or older diesel trucks with a gross vehicle weight rating (GVWR) greater than 14,000 pounds (most weigh anywhere from 12,000 pounds to 16,000 pounds) to either install a $10,000+ converter kit or replace their existing engine to comply with reduced emissions standards. This law will be phased in over the next six years, with the final phase ending in 2023.\u003c/p>\n\n\n\n\u003cp>Buying a truck that’s not up to the strictest standards could cost you a chunk of change as regulations evolve in years to come. To plan ahead, consider staying away from diesel-fuel models and look to build your kitchen on a fuel saving, low emission hybrid truck chassis like the Toyota Hino.\u003c/p>\n\n\n\n\u003cp>\u003cstrong>4. Long term truck repairs can add up\u003c/strong>\u003c/p>\n\n\n\n\u003cp>Putting a new kitchen on a used truck can save you money upfront, but you’ll still have to put money into the truck to keep it running. Expect to deal with some big-ticket problems on a used truck within the first three to five years. These costs should weigh into your decision to buy a used or a new truck.\u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"700\" height=\"388\" src=\"https://mobilefoodalliance.com/wordpress/wp-content/uploads/2025/02/new-truck-new-kitchen.jpg\" alt=\"new kitchen in a new food truck\" class=\"wp-image-25917\" title=\"new truck new kitchen\" srcset=\"https://mobilefoodalliance.com/wordpress/wp-content/uploads/2025/02/new-truck-new-kitchen.jpg 700w, https://mobilefoodalliance.com/wordpress/wp-content/uploads/2025/02/new-truck-new-kitchen-300x166.jpg 300w\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" />\u003c/figure>\n\n\n\n\u003ch2 class=\"wp-block-heading\">Cost to Buy a New Truck With a New Kitchen\u003c/h2>\n\n\n\n\u003cp>If you don’t have the cash in hand to pay for a food truck and need financing, then building a food truck is the best way to make your dream come true. Even if you have the choice, there are many reasons why building a truck makes more sense than buying used.\u003c/p>\n\n\n\n\u003cp>The price of a brand new food truck will be between $125,000 and $200,000, depending on your concept, the size of the kitchen, and the builder you’re working with.\u003c/p>\n\n\n\n\u003cp>Doing so does come with a price, but it’s like building a brand new home. You design it, build it, and rest assured knowing you won’t inherit any problems. In an industry where reliability is crucial to success, a new kitchen built on a new truck is your lowest risk option. Here’s a look at the pros and cons of this decision:\u003c/p>\n\n\n\n\u003ch3 class=\"wp-block-heading\">Pros\u003c/h3>\n\n\n\n\u003cp>\u003cstrong>1. Warranty on the truck\u003c/strong>\u003c/p>\n\n\n\n\u003cp>Buying a new truck comes with warranties, usually a 5-year/100,000-250,000 mile warrantee depending on the truck model.\u003c/p>\n\n\n\n\u003cp>This warranty can save you thousands compared to the repairs you face with even a well-maintained used truck. The warranty on a new chassis can easily make up for the cost difference between a used truck and a new truck.\u003c/p>\n\n\n\n\u003cp>\u003cstrong>2. Save money with lower interest rates\u003c/strong>\u003c/p>\n\n\n\n\u003cp>You can save money on the interest rate when you finance a new kitchen and truck. Did you know that you can get separate loans for the new vehicle and kitchen?\u003c/p>\n\n\n\n\u003cp>According to some food truck-friendly banks, you can finance new kitchen builds for as low as 4.5% and a new truck for as low as 3%. The 1.5% difference in interest can add up to big savings on your monthly payments.\u003c/p>\n\n\n\n\u003cp>\u003cstrong>3. Reliability you can depend on\u003c/strong>\u003c/p>\n\n\n\n\u003cp>A new truck offers you the reliability you need to build a loyal customer base and solid reputation, which are two vital keys to success in the food truck world.\u003c/p>\n\n\n\n\u003cp>Building your kitchen on a new truck means you’re less likely to break down, less likely to cancel appointments and less likely to disappoint customers.\u003c/p>\n\n\n\n\u003cp>Reliability is crucial to your success and shouldn’t be overlooked when you’re making a decision to buy a food truck.\u003c/p>\n\n\n\n\u003cp>\u003cstrong>4. Buy a truck that meets high standards\u003c/strong>\u003c/p>\n\n\n\n\u003cp>You’ll have the opportunity to build a truck that meets the strictest current and future regulations, not just for your local town, but for anywhere in the U.S.\u003c/p>\n\n\n\n\u003cp>This kind of foresight means that you’ll have the freedom to operate your business practically anywhere in the country for years to come.\u003c/p>\n\n\n\n\u003cp>\u003cstrong>5. Higher resale value\u003c/strong>\u003c/p>\n\n\n\n\u003cp>If you do choose to sell your food truck, your investment is going to get a higher return than an older truck.\u003c/p>\n\n\n\n\u003cp>Used, as-is trucks that were originally built as a new kitchen on a new chassis are highly sought after, retaining almost original MSRP at $99,000 – $110,000. Compare this to used food trucks that were built as new kitchens atop an old truck chassis, which might sell for $50,000-$85,000 depending on equipment and condition.\u003c/p>\n\n\n\n\u003cp>You can also expect to have a wider buyer pool when you resell thanks to the foresight of building your truck to stricter regulations that allow the truck to operate anywhere.\u003c/p>\n\n\n\n\u003ch3 class=\"wp-block-heading\">Cons\u003c/h3>\n\n\n\n\u003cp>\u003cstrong>1. Higher upfront costs\u003c/strong>\u003c/p>\n\n\n\n\u003cp>The upfront costs of building a new kitchen on a new truck are higher than the other options listed, which may seem prohibitive for those looking to spend less initially.\u003c/p>\n\n\n\n\u003cp>The reason for these higher costs upfront is because you’re paying for an entirely new kitchen build out, custom made to fit your needs.\u003c/p>\n\n\n\n\u003ch2 class=\"wp-block-heading\">BONUS: Consider a Lease-To-Own Food Truck\u003c/h2>\n\n\n\n\u003cp>An alternative to buying a food truck is leasing a food truck.\u003c/p>\n\n\n\n\u003cp>In our experience in talking to food truck owners, you may be able to find a food truck to lease from a local commissary. We don’t have a clear idea of how much monthly prices range, but we’ve heard of $4,500/mo in some cities.\u003c/p>\n\n\n\n\u003cp>If you’re interested in learning more about leasing a food truck, we’ve put together a lease-to-own program for entrepreneurs and existing brands.\u003c/p>\n\n\n\n\u003cp>Prices range from $3,600-$3,800 a month for a new fully built truck, plus a Roaming Hunger benefits package to help you build your brand and business once your truck is on the road. For more information go to our \u003ca href=\"https://mobilefoodalliance.com/marketplace/lease-a-food-truck/\" target=\"_blank\" rel=\"noreferrer noopener\">Food Truck Lease Page\u003c/a>.\u003c/p>\n\n\n\n\u003cp>\u003cstrong>Renting a food truck\u003c/strong>: Short-term rentals of food trucks are usually very expensive, but certainly possible. How much does it cost to rent a food truck? It varies, but usually in the ballpark of $2,000 to $3,000 per month, the price depending on the type of truck and length of the lease. We’ve helped certain customers acquire food trucks for short-term rentals in the past. Go to our \u003ca href=\"https://mobilefoodalliance.com/marketplace/lease-a-food-truck/\" target=\"_blank\" rel=\"noreferrer noopener\">Food Truck Lease Page\u003c/a> page to give us your information.\u003c/p>\n\n\n\n\u003cp>For long-term rentals, we don’t know of any low cost options. One company here in Los Angeles offers long-term rentals for prices in the range of $9,000/mo. While this is too much for most entrepreneurs, for existing business it might be worth looking into.\u003c/p>\n\n\n\n\u003ch2 class=\"wp-block-heading\">Some Final Thoughts to Keep in Mind\u003c/h2>\n\n\n\n\u003cp>So how much does a food truck cost? We hope you now have the answers.\u003c/p>\n\n\n\n\u003cp>It’s clear the type of truck and kitchen you buy is an important decision.Each option comes with certain costs, some upfront and others hidden, and with certain risks. If you’re not sure what is right for you, continue to do research and work on your business plan.\u003c/p>\n\n\n\n\u003cp>But also trust your instincts. If you are looking at a truck and something doesn’t seem quite right, hold off on making a decision until you can do more research.\u003c/p>\n\n\n\n\u003cp>Also, don’t forget that we are available to talk to you at any time. The \u003ca href=\"https://mobilefoodalliance.com/marketplace/\" target=\"_blank\" rel=\"noreferrer noopener\">Roaming Hunger Marketplace\u003c/a> is a valuable and free resource to food entrepreneurs that want to get into the food truck industry.\u003c/p>\n\n\n\n\u003cp>Not only will we give you honest advice and tell you what we’ve learned over the years, but we’ll help you connect with reliable food truck builders and plug you into our Roaming Hunger vendor network once your business is off the ground.\u003c/p>\n\n\n\n\u003cp>\u003c/p>\n","protected":false},"excerpt":{"rendered":"\u003cp>If you’re in the market for a food truck, or just tossing around the idea, your main question is likely, “How much does a food truck cost?” Great question. It’s one that we get every single day from the many entrepreneurs that want to make their culinary and business dreams a reality. \u003c/p>\n","protected":false},"author":3,"featured_media":25541,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20],"tags":[167],"class_list":["post-13143","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-how-to-start-a-food-truck","tag-food-trucks","entry"],"_links":{"self":[{"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/posts/13143","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/posts"}],"about":[{"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/types/post"}],"author":[{"embeddable":true,"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/users/3"}],"replies":[{"embeddable":true,"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/comments?post=13143"}],"version-history":[{"count":1,"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/posts/13143/revisions"}],"predecessor-version":[{"id":25920,"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/posts/13143/revisions/25920"}],"wp:featuredmedia":[{"embeddable":true,"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/media/25541"}],"wp:attachment":[{"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/media?parent=13143"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/categories?post=13143"},{"taxonomy":"post_tag","embeddable":true,"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/tags?post=13143"}],"curies":[{"name":"wp","href":"https://api.w.org/{rel}","templated":true}]},"_embedded":{"author":[{"id":3,"name":"Mircea Vlaicu","url":"","description":"","link":"https://mobilefoodalliance.com/wordpress/author/mirch/","slug":"mirch","avatar_urls":{"24":"https://secure.gravatar.com/avatar/14c1a37ad79da4007a48e99a7450c87a?s=24&d=mm&r=g","48":"https://secure.gravatar.com/avatar/14c1a37ad79da4007a48e99a7450c87a?s=48&d=mm&r=g","96":"https://secure.gravatar.com/avatar/14c1a37ad79da4007a48e99a7450c87a?s=96&d=mm&r=g"},"_links":{"self":[{"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/users/3","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/users"}]}}],"wp:featuredmedia":[{"id":25541,"date":"2024-02-23T15:05:41","slug":"egg-stand-dallas","type":"attachment","link":"https://mobilefoodalliance.com/wordpress/egg-stand-dallas/","title":{"rendered":"Egg Stand Dallas"},"author":1,"featured_media":0,"smush":{"stats":{"time":5.61,"bytes":959095,"percent":69.82,"size_before":1373616,"size_after":414521,"lossy":1,"keep_exif":0,"api_version":"1.0"},"sizes":{"medium":{"time":0.16,"bytes":58882,"percent":68.86,"size_before":85513,"size_after":26631},"thumbnail":{"time":0.22,"bytes":21237,"percent":68.83,"size_before":30853,"size_after":9616},"large":{"time":2.49,"bytes":546597,"percent":69.51,"size_before":786319,"size_after":239722},"medium_large":{"time":2.74,"bytes":332379,"percent":70.58,"size_before":470931,"size_after":138552}}},"caption":{"rendered":"\u003cp>The Egg Stand food truck in Dallas, Texas\u003c/p>\n"},"alt_text":"White food truck on a gray asphalt lot","media_type":"image","mime_type":"image/png","media_details":{"width":1080,"height":885,"file":"2024/02/Egg-Stand-Dallas.png","sizes":{"medium":{"file":"Egg-Stand-Dallas-300x246.png","width":300,"height":246,"mime_type":"image/png","source_url":"https://mobilefoodalliance.com/wordpress/wp-content/uploads/2024/02/Egg-Stand-Dallas-300x246.png"},"large":{"file":"Egg-Stand-Dallas-1024x839.png","width":1024,"height":839,"mime_type":"image/png","source_url":"https://mobilefoodalliance.com/wordpress/wp-content/uploads/2024/02/Egg-Stand-Dallas-1024x839.png"},"thumbnail":{"file":"Egg-Stand-Dallas-150x150.png","width":150,"height":150,"mime_type":"image/png","source_url":"https://mobilefoodalliance.com/wordpress/wp-content/uploads/2024/02/Egg-Stand-Dallas-150x150.png"},"medium_large":{"file":"Egg-Stand-Dallas-768x629.png","width":768,"height":629,"mime_type":"image/png","source_url":"https://mobilefoodalliance.com/wordpress/wp-content/uploads/2024/02/Egg-Stand-Dallas-768x629.png"},"full":{"file":"Egg-Stand-Dallas.png","width":1080,"height":885,"mime_type":"image/png","source_url":"https://mobilefoodalliance.com/wordpress/wp-content/uploads/2024/02/Egg-Stand-Dallas.png"}},"image_meta":{"aperture":"0","credit":"","camera":"","caption":"","created_timestamp":"0","copyright":"","focal_length":"0","iso":"0","shutter_speed":"0","title":"","orientation":"0","keywords":[]}},"source_url":"https://mobilefoodalliance.com/wordpress/wp-content/uploads/2024/02/Egg-Stand-Dallas.png","_links":{"self":[{"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/media/25541","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/media"}],"about":[{"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/types/attachment"}],"author":[{"embeddable":true,"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/users/1"}],"replies":[{"embeddable":true,"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/comments?post=25541"}]}}],"wp:term":[[{"id":20,"link":"https://mobilefoodalliance.com/wordpress/category/how-to-start-a-food-truck/","name":"How to Start a Food Truck","slug":"how-to-start-a-food-truck","taxonomy":"category","_links":{"self":[{"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/categories/20","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/categories"}],"about":[{"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/taxonomies/category"}],"wp:post_type":[{"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/posts?categories=20"}],"curies":[{"name":"wp","href":"https://api.w.org/{rel}","templated":true}]}}],[{"id":167,"link":"https://mobilefoodalliance.com/wordpress/tag/food-trucks/","name":"Food 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Truck"},"content":{"rendered":"\n\u003cp>\u003cem>Originally published in 2014, this article has been updated for 2025.\u003c/em>\u003c/p>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">We asked food truck owners from across the country one simple question: What’s the one thing you wish you’d known before you started your food truck? Oh boy, did you all deliver! \u003c/span>\u003c/p>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">From the cynical to the hilarious to the outright unexpected, you shared tremendously practical insights for any aspiring food truck owner out there. This is precisely the type of knowledge we here at FoodTruckr aspire to share in our quest to create a resource for the entire food truck community. 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. \u003c/span>\u003c/p>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003cspan style=\"font-weight: 400;\">Regulations And Permits \u003c/span>\u003c/h2>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">Hands-down, navigating all the regulations was the most consistent external source of frustration we heard. Luckily, food truck owners had plenty of advice about avoiding potential headaches. \u003c/span>\u003c/p>\n\n\n\n\u003ch3 class=\"wp-block-heading\">\u003cb>First, Do Your Homework \u003c/b>\u003c/h3>\n\n\n\n\u003cp class=\"has-text-align-left\">\u003cb>Ben from \u003c/b>\u003ca href=\"http://lukeslobster.com/\">\u003cb>Luke’s Lobster \u003c/b>\u003c/a> (\u003cspan style=\"font-weight: 400;\">New York, NY)\u003c/span>\u003c/p>\n\n\n\u003cdiv class=\"wp-block-image\">\n\u003cfigure class=\"aligncenter\">\u003cimg decoding=\"async\" src=\"https://foodtruckr.wpenginepowered.com/wp-content/uploads/2013/10/LukesLobster-300x300.jpg\" alt=\"Luke'sLobster\"/>\u003c/figure>\u003c/div>\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">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 way I staff a restaurant, and that it would suddenly become illegal to sell from a metered parking spot whether or not I pay the meter.\u003c/span>\u003c/p>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">In short, if I had known that despite running an honest business I would have to operate in gray areas of the law at the whim of the NYPD, I would have been more prepared for the trials of the business.\u003c/span>\u003c/p>\n\n\n\n\u003cp class=\"has-text-align-left\">\u003cb>Chuy from\u003c/b>\u003ca href=\"https://twitter.com/mariscosjalisco\"> \u003cb>Mariscos Jalisco\u003c/b>\u003c/a> (\u003cspan style=\"font-weight: 400;\">Olympic, CA) \u003c/span>\u003c/p>\n\n\n\u003cdiv class=\"wp-block-image\">\n\u003cfigure class=\"aligncenter\">\u003cimg decoding=\"async\" src=\"https://foodtruckr.wpenginepowered.com/wp-content/uploads/2013/10/MariscosJalisco-200x300.jpg\" alt=\"MariscosJalisco\"/>\u003c/figure>\u003c/div>\n\n\n\u003cp>\u003c/p>\n\n\n\n\u003cp class=\"has-text-align-left\">\u003cspan style=\"font-weight: 400;\">I wish I would have known how much the regulations would change over time with the general acceptance of our industry. I believe there needs to be a central location for all food truck vendors to check the laws and regulations of each county in California and eventually all states. \u003c/span>\u003c/p>\n\n\n\n\u003ch3 class=\"wp-block-heading\">\u003cb>Stay Up To Date On Rules In Your Area \u003c/b>\u003c/h3>\n\n\n\n\u003cp class=\"has-text-align-left\">\u003cb>Jordan from\u003c/b>\u003ca href=\"http://gotitalianice.com/\"> \u003cb>Mustache Mike’s\u003c/b>\u003c/a> \u003cspan style=\"font-weight: 400;\">(San Francisco, CA) \u003c/span>\u003c/p>\n\n\n\n\u003cp class=\"has-text-align-left\">\u003cspan style=\"font-weight: 400;\">As an owner, it can get quite confusing trying to keep up with and understand all of the different mobile vending laws and to obtain all of the required credentials.\u003c/span>\u003cb> \u003c/b>\u003c/p>\n\n\n\n\u003cp class=\"has-text-align-left\">\u003cspan style=\"font-weight: 400;\">Each state and city’s requirements are different, but out here in California you need about a handful of different credentials before opening up your doors such as a California Seller’s Permit (from the state), a Local Health Department Permit (from the county), a city business/peddler’s license (from the city), etc. \u003c/span>\u003c/p>\n\n\n\n\u003cp class=\"has-text-align-left\">\u003cspan style=\"font-weight: 400;\">As a food truck owner you also need to have a Food Safety Handler’s certification and even your truck itself needs to be certified as well through the Housing & Community Development (HCD Department). If you operate in multiple counties or in different cities, you would need a whole new set of credentials for those locations as well.\u003c/span>\u003c/p>\n\n\n\n\u003cp class=\"has-text-align-left\">\u003cb>Roy from Champion Cheesesteaks \u003c/b>\u003cspan style=\"font-weight: 400;\">(Atlanta, GA) \u003c/span>\u003c/p>\n\n\n\n\u003cp class=\"has-text-align-left\">\u003cspan style=\"font-weight: 400;\">In Georgia, we are in the most regulated state in the country, strong in terms of what the health department required, and there’s no streamlined method of being able to get a truck approved because each county is different. It’s almost impossible to get a license.\u003c/span>\u003c/p>\n\n\n\n\u003cp class=\"has-text-align-left\">\u003ci>\u003cspan style=\"font-weight: 400;\">Note: This food truck has closed since this article was published. \u003c/span>\u003c/i>\u003c/p>\n\n\n\n\u003cp class=\"has-text-align-left\">\u003cb>Felix from Gillian’s Italian Ice \u003c/b>\u003cspan style=\"font-weight: 400;\">(Suffolk County, NY)\u003c/span>\u003c/p>\n\n\n\u003cdiv class=\"wp-block-image\">\n\u003cfigure class=\"aligncenter\">\u003cimg decoding=\"async\" src=\"https://foodtruckr.wpenginepowered.com/wp-content/uploads/2013/10/GilliansItalianIce-300x134.png\" alt=\"GilliansItalianIce\"/>\u003c/figure>\u003c/div>\n\n\n\u003cp>\u003c/p>\n\n\n\n\u003cp class=\"has-text-align-left\">\u003cspan style=\"font-weight: 400;\">When I bought my truck, I expected to be able to park it somewhere and sell without being bothered. This is not the case, and the special permit needed requires everything from a lease to rent the spot I am parked in to providing toilet facilities. The fine is heavy if you are caught selling on the side of a road, for example. \u003c/span>\u003c/p>\n\n\n\n\u003cp class=\"has-text-align-left\">\u003ci>\u003cspan style=\"font-weight: 400;\">Note: This food truck has closed since this article was published. \u003c/span>\u003c/i>\u003c/p>\n\n\n\n\u003ch3 class=\"wp-block-heading\">\u003cb>Give Yourself Enough Time To Get Everything Together\u003c/b>\u003c/h3>\n\n\n\n\u003cp class=\"has-text-align-left\">\u003cb>Bollywood Zing \u003c/b>\u003cspan style=\"font-weight: 400;\">(Smyrna, GA)\u003c/span>\u003c/p>\n\n\n\u003cdiv class=\"wp-block-image\">\n\u003cfigure class=\"aligncenter\">\u003cimg decoding=\"async\" src=\"https://foodtruckr.wpenginepowered.com/wp-content/uploads/2013/10/BollywoodZing-300x200.jpg\" alt=\"BollywoodZing\"/>\u003c/figure>\u003c/div>\n\n\n\u003cp>\u003c/p>\n\n\n\n\u003cp class=\"has-text-align-left\">\u003cspan style=\"font-weight: 400;\">I wish I would have known what all went into the permitting process and how involved it is so that I could have been more prepared and ahead of the game.\u003c/span>\u003c/p>\n\n\n\n\u003cp class=\"has-text-align-left\">\u003ci>\u003cspan style=\"font-weight: 400;\">Note: This food truck has closed since this article was published. \u003c/span>\u003c/i>\u003c/p>\n\n\n\n\u003cp class=\"has-text-align-left\">\u003cb>Melissa from\u003c/b>\u003ca href=\"https://www.facebook.com/melissaswaffletruck\"> \u003cb>Melissa’s Chicken and Waffles \u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\">(Orlando, FL)\u003c/span>\u003c/p>\n\n\n\u003cdiv class=\"wp-block-image\">\n\u003cfigure class=\"aligncenter\">\u003cimg decoding=\"async\" src=\"https://foodtruckr.wpenginepowered.com/wp-content/uploads/2013/10/MelissasChickenandWaffles-300x231.jpg\" alt=\"MelissasChickenandWaffles\"/>\u003c/figure>\u003c/div>\n\n\n\u003cp>\u003c/p>\n\n\n\n\u003cp class=\"has-text-align-left\">\u003cspan style=\"font-weight: 400;\">Check with promoters, farmers markets, lunch spots, etc. about their waiting lists for trucks. A lot of trucks come out with the thought that they will be able to bring their new truck to all these events, but sometimes the waiting lists are months, even years.\u003c/span>\u003c/p>\n\n\n\n\u003cp class=\"has-text-align-left\">\u003ci>\u003cspan style=\"font-weight: 400;\">Note: This food truck has closed since this article was published. \u003c/span>\u003c/i>\u003c/p>\n\n\n\n\u003ch3 class=\"wp-block-heading\">\u003cb>Finally, Don’t Be Afraid To Challenge Inefficient Systems \u003c/b>\u003c/h3>\n\n\n\n\u003cp class=\"has-text-align-left\">\u003cb>Rachel from\u003c/b>\u003ca href=\"http://lacocinitafoodtruck.com/\"> \u003cb>La Cocinita \u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\">(New Orleans, LA)\u003c/span>\u003c/p>\n\n\n\u003cdiv class=\"wp-block-image\">\n\u003cfigure class=\"aligncenter\">\u003cimg decoding=\"async\" src=\"https://foodtruckr.wpenginepowered.com/wp-content/uploads/2013/10/LaCocinita-300x203.png\" alt=\"LaCocinita\"/>\u003c/figure>\u003c/div>\n\n\n\u003cp>\u003c/p>\n\n\n\n\u003cp class=\"has-text-align-left\">\u003cspan style=\"font-weight: 400;\">I wish I’d known that it would be so difficult to obtain a permit to operate our truck. That struggle—which took months—was what initially inspired my partner and me to start the\u003c/span>\u003ca href=\"http://nolafoodtrucks.com/\"> \u003cspan style=\"font-weight: 400;\">New Orleans Food Truck Coalition\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> back in early 2012. We spent a year and a half working with city officials on legislative reform, which were just recently passed by the City Council and the Mayor. \u003c/span>\u003c/p>\n\n\n\n\u003cp class=\"has-text-align-left\">\u003cspan style=\"font-weight: 400;\">Starting in January, there will be 100 permits for food trucks (there were previously only a dozen or so). Also, we have gained access to certain areas of downtown that were previously off limits. We increased the amount of time food trucks can stay parked in one spot. Most significantly, we completely eliminated the proximity restriction that prevented us from parking within 600 feet of restaurants.\u003c/span>\u003c/p>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003cspan style=\"font-weight: 400;\">Before \u003c/span>\u003cspan style=\"font-weight: 400;\">You Hit The Streets \u003c/span>\u003c/h2>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">Food trucks may seem like fun, but they require serious business planning to be profitable and sustainable. Many food truck owners expressed great thoughts on this very point.\u003c/span>\u003c/p>\n\n\n\n\u003ch3 class=\"wp-block-heading\">\u003cb>Upfront Costs Are Higher Than You Realize \u003c/b>\u003c/h3>\n\n\n\n\u003cp>\u003cb>Lisa from\u003c/b>\u003ca href=\"http://www.twofortheroadsd.com/\"> \u003cb>Two for the Road\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (San Diego, CA)\u003c/span>\u003c/p>\n\n\n\u003cdiv class=\"wp-block-image\">\n\u003cfigure class=\"aligncenter\">\u003cimg decoding=\"async\" src=\"https://foodtruckr.wpenginepowered.com/wp-content/uploads/2013/10/TwoForTheRoad-300x300.jpg\" alt=\"TwoForTheRoad\"/>\u003c/figure>\u003c/div>\n\n\n\u003cp>\u003c/p>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">Expect it to cost you a lot more than you think to run your business. You need a license for every city you visit. Liability insurance will run upwards of $1,900 per year. Fuel costs are very high—most trucks only get about 7 MPG. \u003c/span>\u003c/p>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">You will be at the store or stores every day because you cannot buy in bulk, often because you don’t have the space to store the product. This means that you will often pay more than a regular restaurant does.\u003c/span>\u003c/p>\n\n\n\n\u003cp>\u003cb>Joe from\u003c/b>\u003ca href=\"http://chefjoeyoukhanstastingspoon.com/\"> \u003cb>Chef Joe Youkhan’s Tasting Spoon \u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\">(Trabuco Canyon, CA)\u003c/span>\u003c/p>\n\n\n\u003cdiv class=\"wp-block-image\">\n\u003cfigure class=\"aligncenter\">\u003cimg decoding=\"async\" src=\"https://foodtruckr.wpenginepowered.com/wp-content/uploads/2013/10/ChefJoeYoukhansTastingSpoon-300x139.jpg\" alt=\"ChefJoeYoukhansTastingSpoon\"/>\u003c/figure>\u003c/div>\n\n\n\u003cp>\u003c/p>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">I wish I would have known how truly expensive it was going to be to get the business off the ground. Even with a detailed business plan, it was 30% more than anticipated.\u003c/span>\u003cb> \u003c/b>\u003c/p>\n\n\n\n\u003ch3 class=\"wp-block-heading\">\u003cb>There Are A Lot Of Unexpected Expenses \u003c/b>\u003c/h3>\n\n\n\n\u003cp>\u003cb>Louie & Daniel from\u003c/b>\u003ca href=\"http://ritoloco.com/\"> \u003cb>Rito Loco \u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\">(Washington DC) \u003c/span>\u003c/p>\n\n\n\u003cdiv class=\"wp-block-image\">\n\u003cfigure class=\"aligncenter\">\u003cimg decoding=\"async\" src=\"https://foodtruckr.wpenginepowered.com/wp-content/uploads/2013/10/RitoLoco-300x217.png\" alt=\"RitoLoco\"/>\u003c/figure>\u003c/div>\n\n\n\u003cp>\u003c/p>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">I think the one thing that we wish knew prior to getting into the food truck business is how efficiently we could actually run the business. When we first started, we hired a marketing/PR rep—a waste of money! We spent extra money all over the place, but learned how to run a really lean operation.\u003c/span>\u003c/p>\n\n\n\n\u003cp>\u003cb>Juan from\u003c/b>\u003ca href=\"http://mihogastrotruck.com/\"> \u003cb>MIHO Gastrotruck \u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\">(San Diego, CA)\u003c/span>\u003c/p>\n\n\n\u003cdiv class=\"wp-block-image\">\n\u003cfigure class=\"aligncenter\">\u003cimg decoding=\"async\" src=\"https://foodtruckr.wpenginepowered.com/wp-content/uploads/2013/10/MIHOGastrotruck-300x300.jpg\" alt=\"MIHOGastrotruck\"/>\u003c/figure>\u003c/div>\n\n\n\u003cp>\u003c/p>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">Always prepare for the unexpected; truck breaking down, selling out too soon, preparing too much. The best advice I can give is just like any other business you venture into, “Do your homework and write a solid business plan!” \u003c/span>\u003c/p>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">There are so many trucks that rolled out that didn’t do the proper research and development, financial projections, break-even, and capital requirements. Without this essential piece you are setting yourself up to fail.\u003c/span>\u003c/p>\n\n\n\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400;\">Note: This food truck has closed since this article was published. \u003c/span>\u003c/i>\u003c/p>\n\n\n\n\u003ch3 class=\"wp-block-heading\">\u003cb>Do Your Research Before Hitting The Roads \u003c/b>\u003c/h3>\n\n\n\n\u003cp>\u003cb>Leah from\u003c/b>\u003ca href=\"http://www.babycakestruck.com/\"> \u003cb>Babycakes Truck \u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\">(Chicago, IL)\u003c/span>\u003c/p>\n\n\n\u003cdiv class=\"wp-block-image\">\n\u003cfigure class=\"aligncenter\">\u003cimg decoding=\"async\" src=\"https://foodtruckr.wpenginepowered.com/wp-content/uploads/2013/10/BabycakesTruck-300x208.png\" alt=\"BabycakesTruck\"/>\u003c/figure>\u003c/div>\n\n\n\u003cp>\u003c/p>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">I would have to say that I wish I had better understood the food truck climate in Chicago, where consumers are rather uneducated in general about food trucks and the city seems utterly opposed to the entire industry. \u003c/span>\u003c/p>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">I had researched the market in LA and New York and had some major misconceptions about how much money a food truck here in Chicago would realistically be able to generate in a day. \u003c/span>\u003c/p>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">The truth is, my food truck serves more as an advertising vehicle for other revenue generating channels, such as catering, food delivery and cooking classes. Though we do make money with the food truck at special events, the daily grind is just not that profitable. \u003c/span>\u003c/p>\n\n\n\n\u003cp>\u003cb>Sameer from\u003c/b> \u003cb>Rickshaw Stop \u003c/b>(\u003cspan style=\"font-weight: 400;\">San Antonio, TX) \u003c/span>\u003c/p>\n\n\n\u003cdiv class=\"wp-block-image\">\n\u003cfigure class=\"aligncenter\">\u003cimg decoding=\"async\" src=\"https://foodtruckr.wpenginepowered.com/wp-content/uploads/2013/10/RickshawStop-300x225.jpg\" alt=\"RickshawStop\"/>\u003c/figure>\u003c/div>\n\n\n\u003cp>\u003c/p>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">No matter how good your food is, your business plan needs to be equally good—if not better—and vice versa. Do your homework about your market. Don’t think\u003c/span>\u003ca href=\"http://www.foodnetwork.com/the-great-food-truck-race/\"> \u003ci>\u003cspan style=\"font-weight: 400;\">The Great Food Truck Race\u003c/span>\u003c/i>\u003c/a>\u003cspan style=\"font-weight: 400;\"> windfalls will be as easy as seen on television. It’s a business, not a cooking hobby.\u003c/span>\u003c/p>\n\n\n\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400;\">Note: This food truck has closed since this article was published. \u003c/span>\u003c/i>\u003c/p>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003cb>The Day To Day Life \u003c/b>\u003c/h2>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">Hands-on ownership is not a suggestion; it’s a requirement. And vacations are hard to come by. Be prepared to roll up your sleeves.\u003c/span>\u003c/p>\n\n\n\n\u003ch3 class=\"wp-block-heading\">\u003cb>You’ll Do A Lot More Than Just Cooking\u003c/b>\u003c/h3>\n\n\n\n\u003cp>\u003cb>Stephanie from Seabirds Truck \u003c/b>\u003cspan style=\"font-weight: 400;\">(Costa Mesa, CA) \u003c/span>\u003c/p>\n\n\n\u003cdiv class=\"wp-block-image\">\n\u003cfigure class=\"aligncenter\">\u003cimg decoding=\"async\" src=\"https://foodtruckr.wpenginepowered.com/wp-content/uploads/2013/10/Seabirds-300x197.png\" alt=\"Seabirds\"/>\u003c/figure>\u003c/div>\n\n\n\u003cp>\u003c/p>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">A few months into starting the truck, I realized that in order for us 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. \u003c/span>\u003c/p>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">With doing that, I had to pay about three people to replace me, and I noticed that the quality of product and service dropped. For instance, sometimes menu items would be served that were under my standards or we would open our doors for service later than we had on our schedule.\u003c/span>\u003c/p>\n\n\n\n\u003cp>\u003cb>John from\u003c/b>\u003ca href=\"http://hillcountrybbq.net/\"> \u003cb>Capelo’s Hill Country Barbecue \u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\">(San Francisco, CA)\u003c/span>\u003c/p>\n\n\n\u003cdiv class=\"wp-block-image\">\n\u003cfigure class=\"aligncenter\">\u003cimg decoding=\"async\" src=\"https://foodtruckr.wpenginepowered.com/wp-content/uploads/2013/10/CapelosHillCountryBarbecue1-300x188.jpg\" alt=\"CapelosHillCountryBarbecue\"/>\u003c/figure>\u003c/div>\n\n\n\u003cp>\u003c/p>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">The food truck business is not just about your passion for food. It’s a crazy combination of business, time management, marketing and most importantly making people happy with your product. How you spend your time is extremely valuable to the success of your food truck business.\u003c/span>\u003c/p>\n\n\n\n\u003ch3 class=\"wp-block-heading\">\u003cb>Food Preparation Is Surprisingly Time Consuming\u003c/b>\u003c/h3>\n\n\n\n\u003cp>\u003cb>Christina from\u003c/b>\u003ca href=\"https://www.facebook.com/SOBTruck\"> \u003cb>Son of a Bun \u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\">(Los Angeles, CA) \u003c/span>\u003c/p>\n\n\n\u003cdiv class=\"wp-block-image\">\n\u003cfigure class=\"aligncenter\">\u003cimg decoding=\"async\" src=\"https://foodtruckr.wpenginepowered.com/wp-content/uploads/2013/10/SonOfABun-212x300.png\" alt=\"SonOfABun\"/>\u003c/figure>\u003c/div>\n\n\n\u003cp>\u003c/p>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">Before I got into the Food Truck Business, I wish I knew how time consuming it was to get all my product. It is difficult for food trucks to receive product deliveries, because a last minute event may pop up and you won’t be able to stay there to receive it. Now, I spend extra time in the mornings just driving around in my cars, shopping for ingredients. \u003c/span>\u003c/p>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">My advice: engineer your menus to be simple and don’t use too many ingredients or specialty items.\u003c/span>\u003c/p>\n\n\n\n\u003cp>\u003cb>Guy from\u003c/b>\u003ca href=\"http://www.nanagchik-n-waffles.com/\"> \u003cb>Nana G’s Chicken & Waffles \u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\">(Atlanta, GA)\u003c/span>\u003c/p>\n\n\n\u003cdiv class=\"wp-block-image\">\n\u003cfigure class=\"aligncenter\">\u003cimg decoding=\"async\" src=\"https://foodtruckr.wpenginepowered.com/wp-content/uploads/2013/10/NanaGsChickenAndWaffles-300x140.png\" alt=\"NanaGsChickenAndWaffles\"/>\u003c/figure>\u003c/div>\n\n\n\u003cp>\u003c/p>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">The amount of time you’ll spend shuttling food. I feel like I’m always at Restaurant Depot, Sam’s, or the local grocery store.\u003c/span>\u003c/p>\n\n\n\n\u003cp>\u003cb>Scott from\u003c/b>\u003ca href=\"http://streetza.com/\"> \u003cb>Streetza Pizza\u003c/b>\u003c/a> \u003cspan style=\"font-weight: 400;\">(Milwaukee, WI)\u003c/span>\u003c/p>\n\n\n\u003cdiv class=\"wp-block-image\">\n\u003cfigure class=\"aligncenter\">\u003cimg decoding=\"async\" src=\"https://foodtruckr.wpenginepowered.com/wp-content/uploads/2013/10/StreetzaPizza-300x193.jpg\" alt=\"StreetzaPizza\"/>\u003c/figure>\u003c/div>\n\n\n\u003cp>\u003c/p>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">Owning a food truck is a much greater time commitment than most potential owners think. Especially when you are making things from scratch. \u003c/span>\u003c/p>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">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.\u003c/span>\u003c/p>\n\n\n\n\u003ch3 class=\"wp-block-heading\">\u003cb>Being Your Own Boss Is A Major Time Commitment \u003c/b>\u003c/h3>\n\n\n\n\u003cp>\u003cb>Paawan from\u003c/b>\u003ca href=\"http://thechaicart.com/\"> \u003cb>The Chai Cart\u003c/b>\u003c/a> \u003cspan style=\"font-weight: 400;\">(San Francisco, CA)\u003c/span>\u003c/p>\n\n\n\u003cdiv class=\"wp-block-image\">\n\u003cfigure class=\"aligncenter\">\u003cimg decoding=\"async\" src=\"https://foodtruckr.wpenginepowered.com/wp-content/uploads/2013/10/TheChaiCart-225x300.jpg\" alt=\"TheChaiCart\"/>\u003c/figure>\u003c/div>\n\n\n\u003cp>\u003c/p>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">I wish I had known that this business would really 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 authentic and/or good chai in San Francisco.\u003c/span>\u003c/p>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">My customers expect us to be open every day. It’s great to become part of people’s lives, but it does add the pressure of running the business seamlessly, without any breaks.\u003c/span>\u003c/p>\n\n\n\n\u003cp>\u003cb>Nick from\u003c/b>\u003ca href=\"http://www.sliderhouseco.com/\"> \u003cb>Slider House Burger Co.\u003c/b>\u003c/a>\u003cb> and\u003c/b>\u003ca href=\"http://www.tortallytasty.com/\"> \u003cb>Tortally Tasty \u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\">(San Diego, CA)\u003c/span>\u003c/p>\n\n\n\u003cdiv class=\"wp-block-image\">\n\u003cfigure class=\"aligncenter\">\u003cimg decoding=\"async\" src=\"https://foodtruckr.wpenginepowered.com/wp-content/uploads/2013/10/TortallyTasty-300x225.png\" alt=\"TortallyTasty\"/>\u003c/figure>\u003c/div>\n\n\n\u003cp>\u003c/p>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">I wish I would have known that it’s an endless cycle of long, long hours day in and day out. As Jacob Bartlett of the\u003c/span>\u003ca href=\"http://mastiffsausagecompany.com/\"> \u003cspan style=\"font-weight: 400;\">Mastiff truck\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> said, “We don’t work full time. We work all the time.” And it has been my family business since 1926 so I have a very unique view on it that has kinda been warped by the online business world. \u003c/span>\u003c/p>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">There are tiny-ass margins and way too many people to deal with. And what I’ve found in this industry is that the most successful truck operators are the ones who 1) have a passion for food and 2) love people and interacting with them daily.\u003c/span>\u003c/p>\n\n\n\n\u003cp>\u003cb>Matt from\u003c/b>\u003ca href=\"http://scratchtruck.com/\"> \u003cb>Scratch Truck\u003c/b>\u003c/a> \u003cspan style=\"font-weight: 400;\">(Indianapolis, IN)\u003c/span>\u003c/p>\n\n\n\u003cdiv class=\"wp-block-image\">\n\u003cfigure class=\"aligncenter\">\u003cimg decoding=\"async\" src=\"https://foodtruckr.wpenginepowered.com/wp-content/uploads/2013/10/ScratchTruck-300x176.png\" alt=\"ScratchTruck\"/>\u003c/figure>\u003c/div>\n\n\n\u003cp>\u003c/p>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">The one thing that I wish I knew before I started is that the time it takes to make a truck successful. I am sure it is the same in any business, but I didn’t realize it would be seven days a week, 11 hours a day. \u003c/span>\u003c/p>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">If my eyes are open, I am working on the business in some capacity\u003c/span>\u003cb>.\u003c/b>\u003cspan style=\"font-weight: 400;\"> It is all-consuming. I love it, but didn’t realize there would be so much to do all the time.\u003c/span>\u003c/p>\n\n\n\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400;\">Note: This food truck has closed since this article was published. \u003c/span>\u003c/i>\u003c/p>\n\n\n\n\u003cp>\u003cb>Jamie from\u003c/b>\u003ca href=\"http://wtfpza.com/\"> \u003cb>Where’s the Fire \u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\">(Apple Valley, CA)\u003c/span>\u003c/p>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">One thing I wish I knew before starting this business is how much work goes into it. I mean I didn’t think it would be easy, but most outsiders just think “Oh my goodness your job is so easy, you cook on your truck for 5 hours and you’re done.” \u003c/span>\u003c/p>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">No! It takes so much time cleaning, shopping, prepping, menu changes & development, driving, on site cooking & cleaning, emails, interacting with coordinator, marketing, increasing catering sales, etc. \u003c/span>\u003c/p>\n\n\n\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400;\">Note: This food truck has closed since this article was published. \u003c/span>\u003c/i>\u003c/p>\n\n\n\n\u003ch3 class=\"wp-block-heading\">\u003cb>Networking Can Make Or Break Your Business \u003c/b>\u003c/h3>\n\n\n\n\u003cp>\u003cb>Kenneth from\u003c/b>\u003ca href=\"http://deviliciousfoodtruck.com/\"> \u003cb>Devilicious Food Truck \u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\">(Temecula, CA)\u003c/span>\u003c/p>\n\n\n\u003cdiv class=\"wp-block-image\">\n\u003cfigure class=\"aligncenter\">\u003cimg decoding=\"async\" src=\"https://foodtruckr.wpenginepowered.com/wp-content/uploads/2013/10/Devilicious-300x225.jpg\" alt=\"Devilicious\"/>\u003c/figure>\u003c/div>\n\n\n\u003cp>\u003c/p>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">We have learned that this industry relies on the cooperation of other food truck owners, local businesses, and suppliers. There is more to the back end of the business which we didn’t realize before starting it. \u003c/span>\u003c/p>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">There is networking, finding reliable suppliers, and food preparation. Lots of food preparation. Basically owning a food truck is your life.\u003c/span>\u003c/p>\n\n\n\n\u003cp>\u003cb>Timothy from Flatiron Catering Group \u003c/b>\u003cspan style=\"font-weight: 400;\">(Los Angeles, CA)\u003c/span>\u003c/p>\n\n\n\u003cdiv class=\"wp-block-image\">\n\u003cfigure class=\"aligncenter\">\u003cimg decoding=\"async\" src=\"https://foodtruckr.wpenginepowered.com/wp-content/uploads/2013/10/FlatIronTruck-300x160.png\" alt=\"FlatIronTruck\"/>\u003c/figure>\u003c/div>\n\n\n\u003cp>\u003c/p>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">The food truck world is just like a restaurant, it’s dog-eat-dog, and no one is going to help you figure it out. The way to succeed is to earn respect from your fellow food truckers.\u003c/span>\u003c/p>\n\n\n\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400;\">Note: This food truck has closed since this article was published. \u003c/span>\u003c/i>\u003c/p>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003cb>Booking And Working Events\u003c/b>\u003c/h2>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">Make food so good it sells itself…almost. Finding the right events and taking advantage of those opportunities is an art in itself.\u003c/span>\u003c/p>\n\n\n\n\u003ch3 class=\"wp-block-heading\">\u003cb>Watch Out For Hidden Fees \u003c/b>\u003c/h3>\n\n\n\n\u003cp>\u003cb>Stephanie from\u003c/b>\u003ca href=\"http://seabirdstruck.com/\"> \u003cb>Seabirds Truck\u003c/b>\u003c/a> \u003cspan style=\"font-weight: 400;\">(Costa Mesa, CA)\u003c/span>\u003c/p>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">The nature of the food truck industry relies a lot on chance and luck; you roll the dice every time you go to an event without a guarantee of sales. Sometimes you score big and other times you lose money. \u003c/span>\u003c/p>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">You have to rely on a lot on the word of event organizers that may exaggerate a little to get your truck to come. Or they may want a fee or percentage for you to be at their big event. You never really know what to expect, but with time you can start to understand the patterns a bit better.\u003c/span>\u003c/p>\n\n\n\n\u003cp>\u003cb>Lisa from\u003c/b>\u003ca href=\"http://www.twofortheroadsd.com/\"> \u003cb>Two for the Road \u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\">(San Diego, CA)\u003c/span>\u003c/p>\n\n\n\u003cdiv class=\"wp-block-image\">\n\u003cfigure class=\"aligncenter\">\u003cimg decoding=\"async\" src=\"https://foodtruckr.wpenginepowered.com/wp-content/uploads/2013/10/TwoForTheRoad-300x300.jpg\" alt=\"TwoForTheRoad\"/>\u003c/figure>\u003c/div>\n\n\n\u003cp>\u003c/p>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">Fees are high to attend events ($200-$900) and many places you stop will require that you give them up to 20% back of your sales.\u003c/span>\u003c/p>\n\n\n\n\u003cp>\u003cb>Mike from\u003c/b>\u003ca href=\"https://twitter.com/garlicscape\"> \u003cb>Garliscapes Food Truck \u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\">(Orange County, CA)\u003c/span>\u003c/p>\n\n\n\u003cdiv class=\"wp-block-image\">\n\u003cfigure class=\"aligncenter\">\u003cimg decoding=\"async\" src=\"https://foodtruckr.wpenginepowered.com/wp-content/uploads/2013/10/Garlicscape-300x221.png\" alt=\"Garlicscape\"/>\u003c/figure>\u003c/div>\n\n\n\u003cp>\u003c/p>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">Booking, booking and booking. The ability to book the right events is the single most important piece to this “food truck” puzzle. \u003c/span>\u003c/p>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">When we started, I thought, “If we have great food, they will come”. That is true, but if you’re at a bunk event because you booked incorrectly, you’re out of luck.\u003c/span>\u003c/p>\n\n\n\n\u003cp>\u003cb>Rhea from Neri’s Curbside Cravings \u003c/b>\u003cspan style=\"font-weight: 400;\">(Los Angeles, CA)\u003c/span>\u003c/p>\n\n\n\u003cdiv class=\"wp-block-image\">\n\u003cfigure class=\"aligncenter\">\u003cimg decoding=\"async\" src=\"https://foodtruckr.wpenginepowered.com/wp-content/uploads/2013/10/NerisCurbsideCravings-300x199.jpg\" alt=\"NerisCurbsideCravings\"/>\u003c/figure>\u003c/div>\n\n\n\u003cp>\u003c/p>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">Oh, how I wished I would have known right away which locations and events make the most! When we decided to get into the food truck business, we were ready for all the hard work that any business entails. \u003c/span>\u003c/p>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">Being in the food industry (having a family run business and my own share of restaurants in the previous years), I know that this is a business that requires a lot of patience, long hours and diligence.\u003c/span>\u003c/p>\n\n\n\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400;\">Note: This food truck has closed since this article was published. \u003c/span>\u003c/i>\u003c/p>\n\n\n\n\u003ch3 class=\"wp-block-heading\">\u003cb>Account For Prep Time When Planning \u003c/b>\u003c/h3>\n\n\n\n\u003cp>\u003cb>Dustin & Kristen from Dusty Buns \u003c/b>\u003cspan style=\"font-weight: 400;\">(Fresno, CA)\u003c/span>\u003c/p>\n\n\n\u003cdiv class=\"wp-block-image\">\n\u003cfigure class=\"aligncenter\">\u003cimg decoding=\"async\" src=\"https://foodtruckr.wpenginepowered.com/wp-content/uploads/2013/10/DustyBunsBistro-300x225.jpg\" alt=\"DustyBunsBistro\"/>\u003c/figure>\u003c/div>\n\n\n\u003cp>\u003c/p>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">We wish we could’ve known the amount to prep for each new gig. After our first year, we started building charts and learned that wisdom only comes with time and trials. We hope to keep up with the ever-changing market and improve each year!\u003c/span>\u003c/p>\n\n\n\n\u003cp>\u003cb>Jim from Jimmy Ray’s Bar-b-que \u003c/b>\u003cspan style=\"font-weight: 400;\">(Woodburn, IN)\u003c/span>\u003c/p>\n\n\n\u003cdiv class=\"wp-block-image\">\n\u003cfigure class=\"aligncenter\">\u003cimg decoding=\"async\" src=\"https://foodtruckr.wpenginepowered.com/wp-content/uploads/2013/10/JimmyRaysBar-B-Que-300x224.jpg\" alt=\"JimmyRaysBar-B-Que\"/>\u003c/figure>\u003c/div>\n\n\n\u003cp>\u003c/p>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">Being 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. \u003c/span>\u003c/p>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">Try to make setup time, after you reach your site, a quick and somewhat easy chore. It takes us roughly 45 minutes to an hour to setup. Other trucks in the Association are setup in 5-10 minutes. We cook outside our truck, on a large grill, while all the others cook inside their truck.\u003c/span>\u003c/p>\n\n\n\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400;\">Note: This food truck has closed since this article was published. \u003c/span>\u003c/i>\u003c/p>\n\n\n\n\u003ch3 class=\"wp-block-heading\">\u003cb>Scout The Area To Find The Best Locations\u003c/b>\u003c/h3>\n\n\n\n\u003cp>\u003cb>Michael and Cheryl from\u003c/b>\u003ca href=\"http://theburgerbus.com/\"> \u003cb>The Burger Bus\u003c/b>\u003c/a> \u003cspan style=\"font-weight: 400;\">(Denver, CO)\u003c/span>\u003c/p>\n\n\n\u003cdiv class=\"wp-block-image\">\n\u003cfigure class=\"aligncenter\">\u003cimg decoding=\"async\" src=\"https://foodtruckr.wpenginepowered.com/wp-content/uploads/2013/10/TheBurgerBus-300x163.png\" alt=\"TheBurgerBus\"/>\u003c/figure>\u003c/div>\n\n\n\u003cp>\u003c/p>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">If possible, try to secure some locations to park your food truck. Find as many as you can, they don’t always work out.\u003c/span>\u003c/p>\n\n\n\n\u003cp>\u003cb>Fishlips Sushi \u003c/b>\u003cspan style=\"font-weight: 400;\">(Los Angeles, CA) \u003c/span>\u003c/p>\n\n\n\u003cdiv class=\"wp-block-image\">\n\u003cfigure class=\"aligncenter\">\u003cimg decoding=\"async\" src=\"https://foodtruckr.wpenginepowered.com/wp-content/uploads/2013/10/FishlipsSushi-300x185.png\" alt=\"FishlipsSushi\"/>\u003c/figure>\u003c/div>\n\n\n\u003cp>\u003c/p>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">The one thing I wish I’d known: how to find the good location for serving!\u003c/span>\u003c/p>\n\n\n\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400;\">Note: This food truck has closed since this article was published.\u003c/span>\u003c/i>\u003c/p>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003cb>Maintaining Your Truck\u003c/b>\u003c/h2>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">We’ve covered the food side of the food truck business. What’s left? Oh yes, the truck. From temperamental transmissions to wonky power steering, your truck is both your best friend and your greatest adversary.\u003c/span>\u003c/p>\n\n\n\n\u003ch3 class=\"wp-block-heading\">\u003cb>Become Your Own Mechanic \u003c/b>\u003c/h3>\n\n\n\n\u003cp>\u003cb>Nancy from\u003c/b>\u003ca href=\"https://www.facebook.com/pages/Kurbside-Eatz-kurb-ur-food-enthusiasm/281181491912825\"> \u003cb>Kurbside Eatz \u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\">(Houston, TX)\u003c/span>\u003c/p>\n\n\n\u003cdiv class=\"wp-block-image\">\n\u003cfigure class=\"aligncenter\">\u003cimg decoding=\"async\" src=\"https://foodtruckr.wpenginepowered.com/wp-content/uploads/2013/10/KurbsideEatz-300x300.jpg\" alt=\"KurbsideEatz\"/>\u003c/figure>\u003c/div>\n\n\n\u003cp>\u003c/p>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">One thing I wish I knew was that, I needed to get a job as a part time mechanic, if not, an electrician. I’m sure most will agree!\u003c/span>\u003c/p>\n\n\n\n\u003cp>\u003cb>Justin from\u003c/b>\u003ca href=\"http://www.berniesburgerbus.com/\"> \u003cb>Bernie’s Burger Bus\u003c/b>\u003c/a> \u003cspan style=\"font-weight: 400;\">(Houston, TX)\u003c/span>\u003c/p>\n\n\n\u003cdiv class=\"wp-block-image\">\n\u003cfigure class=\"aligncenter\">\u003cimg decoding=\"async\" src=\"https://foodtruckr.wpenginepowered.com/wp-content/uploads/2013/10/BerniesBurgerBus-300x290.jpg\" alt=\"BerniesBurgerBus\"/>\u003c/figure>\u003c/div>\n\n\n\u003cp>\u003c/p>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">I would have become a diesel mechanic first.\u003c/span>\u003c/p>\n\n\n\n\u003cp>\u003cb>Andrea from\u003c/b>\u003ca href=\"http://www.bordergrill.com/\"> \u003cb>Border Grill \u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\">(Los Angeles, CA and Las Vegas, NV)\u003c/span>\u003c/p>\n\n\n\u003cdiv class=\"wp-block-image\">\n\u003cfigure class=\"aligncenter\">\u003cimg decoding=\"async\" src=\"https://foodtruckr.wpenginepowered.com/wp-content/uploads/2013/10/BorderGrill-300x200.jpg\" alt=\"BorderGrill\"/>\u003c/figure>\u003c/div>\n\n\n\u003cp>\u003c/p>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">We designed and custom built our trucks. This has been incredible. Learning how to create a super efficient cooking machine. We can produce just as many orders out of our trucks as a restaurant kitchen ten times the size. We love the trucks!\u003c/span>\u003c/p>\n\n\n\n\u003cp>\u003cb>Nic from\u003c/b>\u003ca href=\"http://www.blueskydiningnc.com/\"> \u003cb>Blue Sky Dining \u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\">(Durham\u003c/span>\u003cspan style=\"font-weight: 400;\">, NC)\u003c/span>\u003c/p>\n\n\n\u003cdiv class=\"wp-block-image\">\n\u003cfigure class=\"aligncenter\">\u003cimg decoding=\"async\" src=\"https://foodtruckr.wpenginepowered.com/wp-content/uploads/2013/10/BlueSkyDining-300x200.png\" alt=\"BlueSkyDining\"/>\u003c/figure>\u003c/div>\n\n\n\u003cp>\u003c/p>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">\u003ca href=\"https://foodtruckr.wpenginepowered.com/book/\">Be a better truck mechanic\u003c/a>! Anyone can make a pan gravy, but can anyone replace their power steering pump?\u003c/span>\u003c/p>\n\n\n\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400;\">Note: This food truck has closed since this article was published.\u003c/span>\u003c/i>\u003c/p>\n\n\n\n\u003ch3 class=\"wp-block-heading\">\u003cb>Research The Best Equipment \u003c/b>\u003c/h3>\n\n\n\n\u003cp>\u003cb>Nathan from\u003c/b>\u003ca href=\"http://www.ohmygogi.com/\"> \u003cb>Oh My Gogi! \u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\">(Oklahoma City, OK)\u003c/span>\u003c/p>\n\n\n\u003cdiv class=\"wp-block-image\">\n\u003cfigure class=\"aligncenter\">\u003cimg decoding=\"async\" src=\"https://foodtruckr.wpenginepowered.com/wp-content/uploads/2013/10/OhMyGogi-300x225.jpg\" alt=\"OhMyGogi\"/>\u003c/figure>\u003c/div>\n\n\n\u003cp>\u003c/p>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">We are going into our fourth week now and my Gogi truck is a 1987 Chevy StepVan. She has who knows how many miles and a countless number of people who have tried to rig her to run. Me being a car enthusiast, I want the old girl to run properly. \u003c/span>\u003c/p>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">That being said she really needed a lot. Replaced the entire transmission, the driveshaft, tires, brakes, wiring, re-customized the interior, had the engine tuned up. But even now I am having some engine issues. \u003c/span>\u003c/p>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">The thing I wish I knew before starting would be to know which trucks run longer, have the quickest available replacement parts, which is easiest to maintain, and the pros/cons of diesel vs gasoline. The cooking, cleaning and serving are the fun part, even if I’m working 18 hour days. Sucks being stuck on the side of the road thinking about all the profits being lost on a Saturday night.\u003c/span>\u003c/p>\n\n\n\n\u003cp>\u003cb>Joel from\u003c/b>\u003ca href=\"http://stjohnsfire.net/\"> \u003cb>St. John’s Fire \u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\">(Houston, TX)\u003c/span>\u003c/p>\n\n\n\u003cdiv class=\"wp-block-image\">\n\u003cfigure class=\"aligncenter\">\u003cimg decoding=\"async\" src=\"https://foodtruckr.wpenginepowered.com/wp-content/uploads/2013/10/StJohnsFire-300x223.jpg\" alt=\"StJohnsFire\"/>\u003c/figure>\u003c/div>\n\n\n\u003cp>\u003c/p>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">Since I have been in the restaurant business for over 30 years the easy part was the menu and food. I think what I need most was some \u003c/span>\u003ca href=\"https://roaminghunger.com/marketplace/build-a-food-truck/\" rel=\""nofollow\">\u003cspan style=\"font-weight: 400;\">guidelines on the build of the truck\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\">. \u003c/span>\u003c/p>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">For example, what size of fresh water tank is needed for a two shift day? How much propane is need for a week? Generator size? Does an air conditioner really make a difference in a 130 degree truck in Houston summer? \u003c/span>\u003c/p>\n\n\n\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400;\">Note: This food truck has closed since this article was published.\u003c/span>\u003c/i>\u003c/p>\n\n\n\n\u003cp>\u003cb>Adam from\u003c/b>\u003ca href=\"https://food-shark.business.site/\"> \u003cb>Food Shark \u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\">(San Antonio, TX)\u003c/span>\u003c/p>\n\n\n\u003cdiv class=\"wp-block-image\">\n\u003cfigure class=\"aligncenter\">\u003cimg decoding=\"async\" src=\"https://foodtruckr.wpenginepowered.com/wp-content/uploads/2013/10/FoodShark-300x225.jpg\" alt=\"FoodShark\"/>\u003c/figure>\u003c/div>\n\n\n\u003cp>\u003c/p>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">I wish we knew that\u003c/span>\u003ca href=\"http://powerequipment.honda.com/generators/models/eu2000i\"> \u003cspan style=\"font-weight: 400;\">Honda EU 2000 generators\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> were the way to go with generators. You can take them tens of feet from the truck, so you won’t get gassed out. It’s more for a place where you’re gonna set up and be for awhile with some space around, like we pretty much always are (not for a mobile city unit unless you have them mounted on top but then what a bitch to have to climb up there and start them every day). \u003c/span>\u003c/p>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">If you have a big loud generator on the front or rear bumper, you might give yourselves carbon monoxide poisoning which over time is not too good not to mention the \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">noise\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\">. Anyway, portable, quietish, dependable generators which you can move fairly far from the truck will keep the occupants healthier, at least for Food Shark.\u003c/span>\u003c/p>\n\n\n\n\u003ch3 class=\"wp-block-heading\">\u003cb>Splurging On Quality Equipment Is Worth It \u003c/b>\u003c/h3>\n\n\n\n\u003cp>\u003cb>Wendy from\u003c/b>\u003ca href=\"http://www.wowfoodtruck.com/\"> \u003cb>W.O.W! \u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\">(Atlanta, GA)\u003c/span>\u003c/p>\n\n\n\u003cdiv class=\"wp-block-image\">\n\u003cfigure class=\"aligncenter\">\u003cimg decoding=\"async\" src=\"https://foodtruckr.wpenginepowered.com/wp-content/uploads/2013/10/WOWFoodTruck-300x161.png\" alt=\"WOWFoodTruck\"/>\u003c/figure>\u003c/div>\n\n\n\u003cp>\u003c/p>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">I wish someone had told me not to cut corners\u003ca href=\"https://roaminghunger.com/marketplace/\" target=\"_blank\" rel=\"nofollow noopener\">. I wish I had gotten a newer truck\u003c/a>\u003c/span>\u003cb>.\u003c/b>\u003cspan style=\"font-weight: 400;\"> We had so many repairs the first year we were in business. \u003c/span>\u003c/p>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">We had to replace the engine, transmission, all tires etc…if I had just taken that money and bought a better truck in the first place we would’ve been much better off.\u003c/span>\u003c/p>\n\n\n\n\u003cp>\u003cb>Ryan from\u003c/b>\u003ca href=\"https://www.edwardsdrivein.com/dashboard-diner-.html\"> \u003cb>Dashboard Diner \u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\">(Indianapolis, IN)\u003c/span>\u003c/p>\n\n\n\u003cdiv class=\"wp-block-image\">\n\u003cfigure class=\"aligncenter\">\u003cimg decoding=\"async\" src=\"https://foodtruckr.wpenginepowered.com/wp-content/uploads/2013/10/DashboardDiner-300x225.jpg\" alt=\"DashboardDiner\"/>\u003c/figure>\u003c/div>\n\n\n\u003cp>\u003c/p>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">We should have built two food trucks instead of one. We have had great success since launching the truck in the fall of 2011 and are currently in the process of getting ready to build another one in the future. The food truck business is the future of restaurants.\u003c/span>\u003c/p>\n\n\n\n\u003ch3 class=\"wp-block-heading\">\u003cb>Maintenance Will Be Time Consuming \u003c/b>\u003c/h3>\n\n\n\n\u003cp>\u003cb>Julie from\u003c/b>\u003ca href=\"http://www.samschowdermobile.com/\"> \u003cb>Sam’s ChowderMobile \u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\">(El Granada, CA)\u003c/span>\u003c/p>\n\n\n\u003cdiv class=\"wp-block-image\">\n\u003cfigure class=\"aligncenter\">\u003cimg decoding=\"async\" src=\"https://foodtruckr.wpenginepowered.com/wp-content/uploads/2013/10/SamsChowderMobile-300x194.png\" alt=\"SamsChowderMobile\"/>\u003c/figure>\u003c/div>\n\n\n\u003cp>\u003c/p>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">The one thing we wish we knew before 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 food truck, you have those same maintenance issues, but in addition, you have all the maintenance issues that come with owning a heavily used vehicle. \u003c/span>\u003c/p>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">Our trucks serve the entire San Francisco Bay Area, as far north as Napa, and as far south as Monterey. Being headquartered in 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 be unavailable for periods of time.\u003c/span>\u003c/p>\n\n\n\n\u003cp>\u003cb>Evangeline from\u003c/b>\u003ca href=\"http://buttermilktruck.com/\"> \u003cb>The Buttermilk Truck \u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\">(Los Angeles, CA)\u003c/span>\u003c/p>\n\n\n\u003cdiv class=\"wp-block-image\">\n\u003cfigure class=\"aligncenter\">\u003cimg decoding=\"async\" src=\"https://foodtruckr.wpenginepowered.com/wp-content/uploads/2013/10/ButtermilkTruck-254x300.png\" alt=\"ButtermilkTruck\"/>\u003c/figure>\u003c/div>\n\n\n\u003cp>\u003c/p>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">The one thing I wish I would have known is all the extra maintenance that comes with owning and operating a food truck; including, but not limited to generator maintenance, equipment maintenance, vehicle maintenance, etc.\u003c/span>\u003c/p>\n\n\n\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400;\">Note: This food truck has closed since this article was published.\u003c/span>\u003c/i>\u003c/p>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003cb>Connecting with Your Customers \u003c/b>\u003c/h2>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">You’re nowhere without your customers. And your super-fans are the lifeblood of your business. Becoming a master of ceremony is just as important as becoming a master chef.\u003c/span>\u003c/p>\n\n\n\n\u003ch3 class=\"wp-block-heading\">\u003cb>Use Social Media To Your Advantage\u003c/b>\u003c/h3>\n\n\n\n\u003cp>\u003cb>Chef Heidi from\u003c/b>\u003ca href=\"http://www.thefliptruck.com/\"> \u003cb>The Flip Truck \u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\">(Orange County, CA)\u003c/span>\u003c/p>\n\n\n\u003cdiv class=\"wp-block-image\">\n\u003cfigure class=\"aligncenter\">\u003cimg decoding=\"async\" src=\"https://foodtruckr.wpenginepowered.com/wp-content/uploads/2013/10/TheFlipTruck-300x215.png\" alt=\"TheFlipTruck\"/>\u003c/figure>\u003c/div>\n\n\n\u003cp>\u003c/p>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">The one thing 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 better communication effort to the world of social media. \u003c/span>\u003c/p>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">I didn’t realize the enormous community that relies on social media and had I started that focus three years ago, I feel like we would have come to a certain level of success long before we did!\u003c/span>\u003c/p>\n\n\n\n\u003ch3 class=\"wp-block-heading\">\u003cb>A Strong Brand Yields An Enthusiastic Response \u003c/b>\u003c/h3>\n\n\n\n\u003cp>\u003cb>Mark from \u003c/b>\u003ca href=\"http://www.hogfatherbbq.com/?fbclid=IwAR0cI4Pdi5JXihgJM-QZWN6vnElGGwS8o0u7iW8aNDJzTOnaHM0kRrhw-8M\">\u003cb>The Hogfather BBQ \u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\">(Pink Hill, NC)\u003c/span>\u003c/p>\n\n\n\u003cdiv class=\"wp-block-image\">\n\u003cfigure class=\"aligncenter\">\u003cimg decoding=\"async\" src=\"https://foodtruckr.wpenginepowered.com/wp-content/uploads/2013/10/TheHogfatherBBQ-300x160.jpg\" alt=\"TheHogfatherBBQ\"/>\u003c/figure>\u003c/div>\n\n\n\u003cp>\u003c/p>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">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. \u003c/span>\u003c/p>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">I thought people were honking at me because I was driving slow, but once they got up to the side and front of my vehicle they would take pictures, wave, and give me a thumbs up approval. It took some time getting used to that, especially when I was timid driving a large truck.\u003c/span>\u003c/p>\n\n\n\n\u003ch3 class=\"wp-block-heading\">\u003cb>A Strong Community Helps You Cope With Setbacks \u003c/b>\u003c/h3>\n\n\n\n\u003cp>\u003cb>Beckie from\u003c/b>\u003ca href=\"http://quieroarepas.com/\"> \u003cb>Quiero Arepas \u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\">(Denver, CO)\u003c/span>\u003c/p>\n\n\n\u003cdiv class=\"wp-block-image\">\n\u003cfigure class=\"aligncenter\">\u003cimg decoding=\"async\" src=\"https://foodtruckr.wpenginepowered.com/wp-content/uploads/2013/10/QuieroArepas-300x225.jpg\" alt=\"QuieroArepas\"/>\u003c/figure>\u003c/div>\n\n\n\u003cp>\u003c/p>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">When disaster strikes you are convinced that no one has it so bad. Then, through talks with other owners, the knowledge you gain along the way and the building of an amazing repair person arsenal, you feel empowered that you have earned your place every day. There isn’t anything we’d rather be doing. We love our truck!\u003c/span>\u003c/p>\n\n\n\n\u003cp>\u003cspan style=\"font-weight: 400;\">Images by \u003c/span>\u003ca href=\"http://www.flickr.com/photos/pasa/\">\u003cspan style=\"font-weight: 400;\">pasa47\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\">, \u003c/span>\u003ca href=\"http://www.flickr.com/photos/troismarteaux/\">\u003cspan style=\"font-weight: 400;\">troismarteaux\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\">, \u003c/span>\u003ca href=\"http://www.flickr.com/photos/meddygarnet/\">\u003cspan style=\"font-weight: 400;\">meddygarnet\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\">, \u003c/span>\u003ca href=\"http://www.flickr.com/photos/whiskeytango/\">\u003cspan style=\"font-weight: 400;\">BruceTurner\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\">, \u003c/span>\u003ca href=\"http://www.flickr.com/photos/townsquare/\">\u003cspan style=\"font-weight: 400;\">Townsquare Media Albany\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\">, \u003c/span>\u003ca href=\"http://www.flickr.com/photos/alishav/\">\u003cspan style=\"font-weight: 400;\">AlishaV\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\">, \u003c/span>\u003ca href=\"http://www.flickr.com/photos/weeklydig/\">\u003cspan style=\"font-weight: 400;\">weeklydig\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\">, and \u003c/span>\u003ca href=\"http://www.flickr.com/photos/mcleod/\">\u003cspan style=\"font-weight: 400;\">Scott McLeod\u003c/span>\u003c/a>\u003c/p>\n\n\n\n\u003cp>\u003c/p>\n","protected":false},"excerpt":{"rendered":"\u003cp>Do you remember the enthusiasm you felt upon that initial spark: “Hey! I should open a food truck!” What would you say to yourself now, these many moons later? Would you warn yourself off, or encourage yourself forward?\u003c/p>\n\u003cp>We at FoodTruckr wanted to know, and we bet you do too. So we asked food truck owners from across the country one simple question:\u003c/p>\n\u003cp>What’s the one thing you wish you’d known before you started your food truck?\u003c/p>\n","protected":false},"author":3,"featured_media":158,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20],"tags":[],"class_list":["post-76","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-how-to-start-a-food-truck","entry"],"_links":{"self":[{"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/posts/76","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/posts"}],"about":[{"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/types/post"}],"author":[{"embeddable":true,"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/users/3"}],"replies":[{"embeddable":true,"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/comments?post=76"}],"version-history":[{"count":5,"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/posts/76/revisions"}],"predecessor-version":[{"id":25915,"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/posts/76/revisions/25915"}],"wp:featuredmedia":[{"embeddable":true,"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/media/158"}],"wp:attachment":[{"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/media?parent=76"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/categories?post=76"},{"taxonomy":"post_tag","embeddable":true,"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/tags?post=76"}],"curies":[{"name":"wp","href":"https://api.w.org/{rel}","templated":true}]},"_embedded":{"author":[{"id":3,"name":"Mircea 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to Start a Food Truck","slug":"how-to-start-a-food-truck","taxonomy":"category","_links":{"self":[{"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/categories/20","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/categories"}],"about":[{"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/taxonomies/category"}],"wp:post_type":[{"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/posts?categories=20"}],"curies":[{"name":"wp","href":"https://api.w.org/{rel}","templated":true}]}}],[]]}},{"id":3376,"date":"2015-07-08T06:00:51","date_gmt":"2015-07-08T10:00:51","guid":{"rendered":"http://foodtruckr.wpenginepowered.com/?p=3376"},"modified":"2025-03-17T22:08:59","modified_gmt":"2025-03-18T05:08:59","slug":"fs037-cultivate-awesome-brand-steven-king-pops","status":"publish","type":"post","link":"https://mobilefoodalliance.com/wordpress/3376/","title":{"rendered":"FS037: How to Cultivate an Awesome Brand – with Steven from King of Pops"},"content":{"rendered":"\u003cp>[smart_track_player url=”http://traffic.libsyn.com/foodtruckr/37_FS037-_Steven_of_King_of_Pops.mp3″ title=”FS037: How to Cultivate an Awesome Brand – with Steven from King of Pops” artist=”Pat Flynn and Steven Carse” social=”true” social_twitter=”true” social_facebook=”true” social_gplus=”true” ]\u003c/p>\n\u003cp>Today’s guest has made a big splash in his Atlanta community, thanks to some wildly popular ice pops and one stunning brand.\u003c/p>\n\u003cp>The team behind King of Pops knows how to make an impression. They’ve developed a huge social media following and built a community around creative tie-in events, all while staying true to their personality, message, and passion for creating great pops.\u003c/p>\n\u003cp>Steven Carse is with me today to share some of his strategies for keeping customers coming back, leveraging social media and local press, and building a loyal following.\u003c/p>\n\u003cp>King of Pops’s creative approach to their business is something every FoodTruckr needs to hear. Let’s get to it!\u003c/p>\n\u003ch3>Links and resources from the show:\u003c/h3>\n\u003cul>\n\u003cli>King of Pops\u003c/li>\n\u003cli>King of Pops on \u003ca href=\"https://www.facebook.com/kingofpops\" target=\"_blank\" rel=\"noopener\">Facebook\u003c/a> and Twitter\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://traffic.libsyn.com/foodtruckr/37_FS037-_Steven_of_King_of_Pops.mp3\" target=\"_blank\" rel=\"noopener\">\u003cem>Right click and save-as to download the podcast MP3 file\u003c/em>\u003c/a>\u003c/p>\n\u003ch2>Thanks for listening, and if you enjoyed it…\u003c/h2>\n\u003cp>\u003cspan style=\"color: #545454;\">Please leave a rating and review on iTunes, and share this podcast with your friends and family. Thanks for joining me, and I’ll see you in the next episode of The FoodTruckr School Podcast!\u003c/span>\u003c/p>\n\u003cp>Image credit: \u003ca href=\"https://www.flickr.com/photos/wfperkins/8069133071/\" target=\"_blank\" rel=\"noopener\">William Frank Fox\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> This article is based on a podcast recorded in 2015. Some of the business owners we spoke to at the time are no longer in business. While the insights remain valuable, keep in mind that some details may have changed.\u003c/p>\n","protected":false},"excerpt":{"rendered":"\u003cp>[smart_track_player url=”http://traffic.libsyn.com/foodtruckr/37_FS037-_Steven_of_King_of_Pops.mp3″ title=”FS037: How to Cultivate an Awesome Brand – with Steven from King of Pops” artist=”Pat Flynn and Steven Carse” social=”true” social_twitter=”true” social_facebook=”true” social_gplus=”true” ] Today’s guest has made a big splash in his Atlanta community, thanks to some wildly popular ice pops and one stunning brand. The team behind King of Pops knows how to make… \u003ca class=\"more-link\" href=\"https://mobilefoodalliance.com/wordpress/3376/\">Continue reading \u003cspan class=\"screen-reader-text\">FS037: How to Cultivate an Awesome Brand – with Steven from King of Pops\u003c/span>\u003c/a>\u003c/p>\n","protected":false},"author":1,"featured_media":3380,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3376","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","entry"],"_links":{"self":[{"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/posts/3376","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/posts"}],"about":[{"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/types/post"}],"author":[{"embeddable":true,"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/users/1"}],"replies":[{"embeddable":true,"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/comments?post=3376"}],"version-history":[{"count":1,"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/posts/3376/revisions"}],"predecessor-version":[{"id":25955,"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/posts/3376/revisions/25955"}],"wp:featuredmedia":[{"embeddable":true,"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/media/3380"}],"wp:attachment":[{"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/media?parent=3376"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/categories?post=3376"},{"taxonomy":"post_tag","embeddable":true,"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/tags?post=3376"}],"curies":[{"name":"wp","href":"https://api.w.org/{rel}","templated":true}]},"_embedded":{"author":[{"id":1,"name":"enrique","url":"https://mobilefoodalliance.com/blog","description":"","link":"https://mobilefoodalliance.com/wordpress/author/enrique/","slug":"enrique","avatar_urls":{"24":"https://secure.gravatar.com/avatar/0a39ed401bc8e4f6ec98a0cfb72af95f?s=24&d=mm&r=g","48":"https://secure.gravatar.com/avatar/0a39ed401bc8e4f6ec98a0cfb72af95f?s=48&d=mm&r=g","96":"https://secure.gravatar.com/avatar/0a39ed401bc8e4f6ec98a0cfb72af95f?s=96&d=mm&r=g"},"_links":{"self":[{"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/users/1","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/users"}]}}],"wp:featuredmedia":[{"id":3380,"date":"2015-05-28T23:11:45","slug":"king-of-pops-2","type":"attachment","link":"https://mobilefoodalliance.com/wordpress/3376/king-of-pops-2/","title":{"rendered":"King 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The Hard Work of a Building a Dream – with Sharon of Magic Coffee Truck"},"content":{"rendered":"\u003cp>[smart_track_player url=”http://traffic.libsyn.com/foodtruckr/36_FS036-_Sharon_of_Magic_Coffee_Truck.mp3″ title=”FS036: The Hard Work of a Building a Dream – with Sharon of Magic Coffee Truck” artist=”Pat Flynn and Sharon Turner” social=”true” social_twitter=”true” social_facebook=”true” social_gplus=”true” ]\u003c/p>\n\u003cp>Today’s guest is in the midst of building her dream. Magic Coffee Truck is about to hit the streets of Atlanta, thanks to the hard work of owner Sharon Turner.\u003c/p>\n\u003cp>Many of my guests on the FoodTruckr School Podcast are already living the dream: Their trucks are up and running, and the hurdles of getting their business on the road are behind them.\u003c/p>\n\u003cp>Sharon, however, is right in the middle of those early struggles, and she’s gained insights every FoodTruckr should hear. She’ll share her tips on navigating strict codes and permits, reaching out to local food truck associations, and finding the right legal help.\u003c/p>\n\u003cp>If you’re an aspiring FoodTruckr like Sharon, listen up! Her advice will help you spend less time reinventing the wheel and more time turning your dream into reality.\u003c/p>\n\u003ch3>Links and resources from the show:\u003c/h3>\n\u003cul>\n\u003cli>Magic Coffee Truck\u003c/li>\n\u003cli>Magic Coffee Truck on Facebook, Twitter, and \u003ca href=\"https://instagram.com/magiccoffeetruck/\" target=\"_blank\" rel=\"noopener\">Instagram\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://traffic.libsyn.com/foodtruckr/36_FS036-_Sharon_of_Magic_Coffee_Truck.mp3\" target=\"_blank\" rel=\"noopener\">\u003cem>Right click and save-as to download the podcast MP3 file\u003c/em>\u003c/a>\u003c/p>\n\u003ch2>Thanks for listening, and if you enjoyed it…\u003c/h2>\n\u003cp>\u003cspan style=\"color: #545454;\">Please leave a rating and review on iTunes, and share this podcast with your friends and family. Thanks for joining me, and I’ll see you in the next episode of The FoodTruckr School Podcast!\u003c/span>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>Image credit: \u003ca href=\"https://instagram.com/magiccoffeetruck/\" target=\"_blank\" rel=\"noopener\">Magic Coffee Truck on Instagram\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> This article is based on a podcast recorded in 2015. Some of the business owners we spoke to at the time are no longer in business. While the insights remain valuable, keep in mind that some details may have changed.\u003c/p>\n","protected":false},"excerpt":{"rendered":"\u003cp>[smart_track_player url=”http://traffic.libsyn.com/foodtruckr/36_FS036-_Sharon_of_Magic_Coffee_Truck.mp3″ title=”FS036: The Hard Work of a Building a Dream – with Sharon of Magic Coffee Truck” artist=”Pat Flynn and Sharon Turner” social=”true” social_twitter=”true” social_facebook=”true” social_gplus=”true” ] Today’s guest is in the midst of building her dream. Magic Coffee Truck is about to hit the streets of Atlanta, thanks to the hard work of owner Sharon Turner.… \u003ca class=\"more-link\" href=\"https://mobilefoodalliance.com/wordpress/3351/\">Continue reading \u003cspan class=\"screen-reader-text\">FS036: The Hard Work of a Building a Dream – with Sharon of Magic Coffee Truck\u003c/span>\u003c/a>\u003c/p>\n","protected":false},"author":1,"featured_media":3352,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[220],"class_list":["post-3351","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-magic-coffee-truck","entry"],"_links":{"self":[{"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/posts/3351","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/posts"}],"about":[{"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/types/post"}],"author":[{"embeddable":true,"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/users/1"}],"replies":[{"embeddable":true,"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/comments?post=3351"}],"version-history":[{"count":1,"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/posts/3351/revisions"}],"predecessor-version":[{"id":25954,"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/posts/3351/revisions/25954"}],"wp:featuredmedia":[{"embeddable":true,"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/media/3352"}],"wp:attachment":[{"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/media?parent=3351"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/categories?post=3351"},{"taxonomy":"post_tag","embeddable":true,"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/tags?post=3351"}],"curies":[{"name":"wp","href":"https://api.w.org/{rel}","templated":true}]},"_embedded":{"author":[{"id":1,"name":"enrique","url":"https://mobilefoodalliance.com/blog","description":"","link":"https://mobilefoodalliance.com/wordpress/author/enrique/","slug":"enrique","avatar_urls":{"24":"https://secure.gravatar.com/avatar/0a39ed401bc8e4f6ec98a0cfb72af95f?s=24&d=mm&r=g","48":"https://secure.gravatar.com/avatar/0a39ed401bc8e4f6ec98a0cfb72af95f?s=48&d=mm&r=g","96":"https://secure.gravatar.com/avatar/0a39ed401bc8e4f6ec98a0cfb72af95f?s=96&d=mm&r=g"},"_links":{"self":[{"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/users/1","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/users"}]}}],"wp:featuredmedia":[{"id":3352,"date":"2015-05-26T12:12:56","slug":"magic-coffee-truck","type":"attachment","link":"https://mobilefoodalliance.com/wordpress/3351/magic-coffee-truck/","title":{"rendered":"Magic 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Wagon"},"content":{"rendered":"\u003cp>[smart_track_player url=”http://traffic.libsyn.com/foodtruckr/35_FS035-_With_Josh_of_Pizza_Wagon.mp3″ title=”Catering for a Crowd – with Josh of The Pizza Wagon” artist=”Pat Flynn and Joshua Goldstein” social=”true” social_twitter=”true” social_facebook=”true” social_gplus=”true” ]\u003c/p>\n\u003cp>What does it take to cater to hundreds of hungry pizza lovers at one time? No one knows better than Joshua Goldstein, head chef and owner of \u003ca href=\"http://www.ilovethepizzawagon.com/\" target=\"_blank\" rel=\"noopener\">The Pizza Wagon\u003c/a>.\u003c/p>\n\u003cp>Josh’s trailer serves up delicious pizzas to the Pennsylvania area, all cooked inside a wood-burning brick oven. The Pizza Wagon doesn’t follow the traditional food truck route, however—it’s a catering business specifically designed to feed large groups.\u003c/p>\n\u003cp>In this episode, Josh shares how he feeds a crowd and keeps his brick oven running like clockwork. He’ll reveal the benefits of catering over serving from the street and the unique challenges of maintaining a mobile pizzeria.\u003c/p>\n\u003cp>If you’re curious what the catering route can do for you and your food truck, listen in!\u003c/p>\n\u003ch3>Links and resources from the show:\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.ilovethepizzawagon.com/\" target=\"_blank\" rel=\"noopener\">Pizza Wagon Catering\u003c/a>\u003c/li>\n\u003cli>The Pizza Wagon on \u003ca href=\"http://www.facebook.com/ThePizzaWagon\" target=\"_blank\" rel=\"noopener\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/ThePizzaWagonPa\" target=\"_blank\" rel=\"noopener\">Twitter\u003c/a>, and \u003ca href=\"http://www.youtube.com/user/ThePizzaWagon?feature=mhee\" target=\"_blank\" rel=\"noopener\">YouTube\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://traffic.libsyn.com/foodtruckr/35_FS035-_With_Josh_of_Pizza_Wagon.mp3\" target=\"_blank\" rel=\"noopener\">\u003cem>Right click and save-as to download the podcast MP3 file\u003c/em>\u003c/a>\u003c/p>\n\u003ch2>Thanks for listening, and if you enjoyed it…\u003c/h2>\n\u003cp>\u003cspan style=\"color: #545454;\">Please leave a rating and review on iTunes, and share this podcast with your friends and family. Thanks for joining me, and I’ll see you in the next episode of The FoodTruckr School Podcast!\u003c/span>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>Image credit: \u003ca href=\"http://www.ilovethepizzawagon.com/\" target=\"_blank\" rel=\"noopener\">Pizza Wagon Catering\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Note: \u003c/strong>This article is based on a podcast recorded in 2015. Some of the business owners we spoke to at the time are no longer in business. While the insights remain valuable, keep in mind that some details may have changed.\u003c/p>\n","protected":false},"excerpt":{"rendered":"\u003cp>[smart_track_player url=”http://traffic.libsyn.com/foodtruckr/35_FS035-_With_Josh_of_Pizza_Wagon.mp3″ title=”Catering for a Crowd – with Josh of The Pizza Wagon” artist=”Pat Flynn and Joshua Goldstein” social=”true” social_twitter=”true” social_facebook=”true” social_gplus=”true” ] What does it take to cater to hundreds of hungry pizza lovers at one time? No one knows better than Joshua Goldstein, head chef and owner of The Pizza Wagon. Josh’s trailer serves up… \u003ca class=\"more-link\" href=\"https://mobilefoodalliance.com/wordpress/3344/\">Continue reading \u003cspan class=\"screen-reader-text\">FS035: Catering for a Crowd – with Josh of The Pizza 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How to Make a Huge Impact with a Small Footprint – with Phil of Metrofiets"},"content":{"rendered":"\u003cp>[smart_track_player url=”http://traffic.libsyn.com/foodtruckr/34_FS034-_With_Phil_of_Metrofiets.mp3″ title=”FS034: How to Make a Huge Impact with a Small Footprint – with Phil of Metrofiets” artist=”Pat Flynn and Phillip Ross” social=”true” social_twitter=”true” social_facebook=”true” social_gplus=”true” ]\u003c/p>\n\u003cp>Does the thought of buying and maintaining a traditional food truck seem daunting, expensive, or simply not your style? You might be interested in this radical food trucking alternative: cargo bikes.\u003c/p>\n\u003cp>My guest today is Phillip Ross, owner of Metrofiets, a Portland-based company that creates cargo bikes. When food vendors first approached him about creating custom bikes for their business, he was skeptical—would it really work?\u003c/p>\n\u003cp>As it turns out, serving food from a cargo bike is not only possible, but a successful and totally unique way to make a huge impact with a small footprint. 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Thanks for joining me, and I’ll see you in the next episode of The FoodTruckr School Podcast!\u003c/span>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>Image credit: \u003ca href=\"https://flic.kr/p/bMsasM\" target=\"_blank\" rel=\"noopener\">Richard Masoner / Cyclelicious\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Note: \u003c/strong>This article is based on a podcast recorded in 2015. Some of the business owners we spoke to at the time are no longer in business. 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You might be interested in this radical food trucking… \u003ca class=\"more-link\" href=\"https://mobilefoodalliance.com/wordpress/3339/\">Continue reading \u003cspan class=\"screen-reader-text\">FS034: How to Make a Huge Impact with a Small Footprint – with Phil of 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Thanks for joining me, and I’ll see you in the next episode of The FoodTruckr School Podcast!\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> This article is based on a podcast recorded in 2015. Some of the business owners we spoke to at the time are no longer in business. While the insights remain valuable, keep in mind that some details may have changed.\u003c/p>\n","protected":false},"excerpt":{"rendered":"\u003cp>[smart_track_player url=”http://traffic.libsyn.com/foodtruckr/33_FS033-_With_Carol_Rosenberg.mp3″ title=”FS033: Courageous Food Trucking with Carol of Military Moms” artist=”Pat Flynn and Carol Rosenberg” social=”true” social_twitter=”true” social_facebook=”true” social_gplus=”true” ] You just might recognize this episode’s special guest. That’s because Carol Rosenberg competed on Food Network’s The Great Food Truck Race with the unforgettable Military Moms. 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Marketing Your Food Truck the Smart Way – with Brandon Lewin"},"content":{"rendered":"\u003cp>[smart_track_player url=”http://traffic.libsyn.com/foodtruckr/32_FS032-_With_Brandon_Lewin.mp3″ title=”Marketing Your Food Truck the Smart Way – with Brandon Lewin” artist=”Pat Flynn and Brandon Lewin” ]\u003c/p>\n\u003cp>This episode is one every FoodTruckr should hear. Today, we’re digging in deep on how to market your food truck.\u003c/p>\n\u003cp>My guest today is Brandon Lewin, a marketer and strategist with a special place in his heart for food trucks. Brandon has taken his digital marketing training all over the country, sharing his wisdom with Fortune 500 companies and small businesses alike. He’s learned where business owners tend to struggle with their marketing, especially in social media. He decided to do some in-depth research into these issues, and he’s bringing that research straight to the FoodTruckr community.\u003c/p>\n\u003cp>Whether you’re a food truck veteran or just starting out, you’ve got to hear Brandon’s tips for giving your marketing a serious boost. He also has a special gift for the FoodTruckr community: a free copy of his Twitter strategy guide, Chirp, Chirp. Check out his guide, and get ready to start marketing your food truck the smart way.\u003c/p>\n\u003ch3>Links and resources from the show:\u003c/h3>\n\u003cul>\n\u003cli>BrandonMLewin\u003c/li>\n\u003cli>Down With The Man\u003c/li>\n\u003cli>\u003ca href=\"http://twitter.com/brandonlewin\" target=\"_blank\" rel=\"noopener\">Brandon on Twitter\u003c/a>\u003c/li>\n\u003cli>\u003cem>Chirp, Chirp\u003c/em> – Brandon’s how-to guide for Twitter, free!\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://traffic.libsyn.com/foodtruckr/32_FS032-_With_Brandon_Lewin.mp3\" target=\"_blank\" rel=\"noopener\">\u003cem>Right click and save-as to download the podcast MP3 file\u003c/em>\u003c/a>\u003c/p>\n\u003ch2>Thanks for listening, and if you enjoyed it…\u003c/h2>\n\u003cp>\u003cspan style=\"color: #545454;\">Please leave a rating and review on iTunes, and share this podcast with your friends and family. Thanks for joining me, and I’ll see you in the next episode of The FoodTruckr School Podcast!\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> This article is based on a podcast recorded in 2015. Some of the business owners we spoke to at the time are no longer in business. While the insights remain valuable, keep in mind that some details may have changed.\u003c/p>\n","protected":false},"excerpt":{"rendered":"\u003cp>[smart_track_player url=”http://traffic.libsyn.com/foodtruckr/32_FS032-_With_Brandon_Lewin.mp3″ title=”Marketing Your Food Truck the Smart Way – with Brandon Lewin” artist=”Pat Flynn and Brandon Lewin” ] This episode is one every FoodTruckr should hear. Today, we’re digging in deep on how to market your food truck. My guest today is Brandon Lewin, a marketer and strategist with a special place in his heart… \u003ca class=\"more-link\" href=\"https://mobilefoodalliance.com/wordpress/3045/\">Continue reading \u003cspan class=\"screen-reader-text\">FS032: Marketing Your Food Truck the Smart Way – with Brandon Lewin\u003c/span>\u003c/a>\u003c/p>\n","protected":false},"author":1,"featured_media":3048,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3045","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","entry"],"_links":{"self":[{"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/posts/3045","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/posts"}],"about":[{"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/types/post"}],"author":[{"embeddable":true,"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/users/1"}],"replies":[{"embeddable":true,"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/comments?post=3045"}],"version-history":[{"count":2,"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/posts/3045/revisions"}],"predecessor-version":[{"id":25950,"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/posts/3045/revisions/25950"}],"wp:featuredmedia":[{"embeddable":true,"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/media/3048"}],"wp:attachment":[{"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/media?parent=3045"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/categories?post=3045"},{"taxonomy":"post_tag","embeddable":true,"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/tags?post=3045"}],"curies":[{"name":"wp","href":"https://api.w.org/{rel}","templated":true}]},"_embedded":{"author":[{"id":1,"name":"enrique","url":"https://mobilefoodalliance.com/blog","description":"","link":"https://mobilefoodalliance.com/wordpress/author/enrique/","slug":"enrique","avatar_urls":{"24":"https://secure.gravatar.com/avatar/0a39ed401bc8e4f6ec98a0cfb72af95f?s=24&d=mm&r=g","48":"https://secure.gravatar.com/avatar/0a39ed401bc8e4f6ec98a0cfb72af95f?s=48&d=mm&r=g","96":"https://secure.gravatar.com/avatar/0a39ed401bc8e4f6ec98a0cfb72af95f?s=96&d=mm&r=g"},"_links":{"self":[{"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/users/1","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/users"}]}}],"wp:featuredmedia":[{"id":3048,"date":"2015-03-27T11:02:47","slug":"food-truck-marketing","type":"attachment","link":"https://mobilefoodalliance.com/wordpress/3045/food-truck-marketing/","title":{"rendered":"food"},"author":1,"featured_media":0,"smush":{"stats":{"time":0.13,"bytes":87808,"percent":48.53,"size_before":180926,"size_after":93118,"lossy":1,"keep_exif":0,"api_version":"1.0"},"sizes":{"medium":{"time":0.01,"bytes":18437,"percent":68.78,"size_before":26804,"size_after":8367},"thumbnail":{"time":0.02,"bytes":17382,"percent":78.6,"size_before":22115,"size_after":4733},"medium_large":{"time":0.03,"bytes":24070,"percent":43.41,"size_before":55442,"size_after":31372},"large":{"time":0.07,"bytes":27919,"percent":36.46,"size_before":76565,"size_after":48646}}},"caption":{"rendered":"\u003cp>food\u003c/p>\n"},"alt_text":"food","media_type":"image","mime_type":"image/jpeg","media_details":{"width":1166,"height":569,"file":"2015/03/Food-Truck-Marketing.jpg","sizes":{"medium":{"file":"Food-Truck-Marketing-300x146.jpg","width":300,"height":146,"mime_type":"image/jpeg","source_url":"https://mobilefoodalliance.com/wordpress/wp-content/uploads/2015/03/Food-Truck-Marketing-300x146.jpg"},"large":{"file":"Food-Truck-Marketing-1024x500.jpg","width":1024,"height":500,"mime_type":"image/jpeg","source_url":"https://mobilefoodalliance.com/wordpress/wp-content/uploads/2015/03/Food-Truck-Marketing-1024x500.jpg"},"thumbnail":{"file":"Food-Truck-Marketing-150x150.jpg","width":150,"height":150,"mime_type":"image/jpeg","source_url":"https://mobilefoodalliance.com/wordpress/wp-content/uploads/2015/03/Food-Truck-Marketing-150x150.jpg"},"medium_large":{"file":"Food-Truck-Marketing-768x375.jpg","width":768,"height":375,"mime_type":"image/jpeg","source_url":"https://mobilefoodalliance.com/wordpress/wp-content/uploads/2015/03/Food-Truck-Marketing-768x375.jpg"},"full":{"file":"Food-Truck-Marketing.jpg","width":1166,"height":569,"mime_type":"image/jpeg","source_url":"https://mobilefoodalliance.com/wordpress/wp-content/uploads/2015/03/Food-Truck-Marketing.jpg"}},"image_meta":{"aperture":"1.8","credit":"unknown","camera":"Canon 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The Community You Build Through Food – with Shiel Worcester of Jam Bakery"},"content":{"rendered":"\u003cp>[smart_track_player url=”http://traffic.libsyn.com/foodtruckr/31_FS031-_The_Community_You_Build_Through_Food_-_with_Shiel_Worcester_of_Jam_Bakery.mp3″ title=”The Community You Build Through Food – with Shiel Worcester of Jam Bakery” artist=”Pat Flynn and Shiel Worcester” ]\u003c/p>\n\u003cp>\u003cem>Correction from the Editor: During the interview, Pat mistakenly said that Shiel Worcester is from Richmond, Virginia, and that her website is jam-bakery.com. Shiel is actually from Richmond, Vermont. We apologize for the incorrect information.\u003c/em>\u003c/p>\n\u003cp>Shiel Worcester has a passion for building community through food. But Shiel doesn’t just feed her Vermont community—she’s building her business with them, gathering locally-sourced ingredients and connecting with local farmers along the way.\u003c/p>\n\u003cp>After a successful \u003ca href=\"https://www.kickstarter.com/projects/1587146369/jam-bakery-goes-mobile\" target=\"_blank\" rel=\"noopener\">Kickstarter\u003c/a> campaign, Shiel took her passion for baking on the road with Jam Bakery, serving up a seasonal menu of pies and pastries. In this episode, you’ll here more on how she used crowdfunding to kick off her food truck journey and the challenges she faced turning her part-time passion into a full-time business. Shiel also has some excellent advice for food truckers who want to source their ingredients locally.\u003c/p>\n\u003cp>Sound sweet? Check out what Shiel has to say about building a food truck with and for your community.\u003c/p>\n\u003ch3>Links and resources from the show:\u003c/h3>\n\u003cul>\n\u003cli>Jam Bakery\u003c/li>\n\u003cli>Jam Bakery on \u003ca href=\"https://www.facebook.com/JamBakeShop\" target=\"_blank\" rel=\"noopener\">Facebook\u003c/a> and \u003ca href=\"https://instagram.com/jambakerymobile/\" target=\"_blank\" rel=\"noopener\">Instagram\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kickstarter.com/projects/1587146369/jam-bakery-goes-mobile\" target=\"_blank\" rel=\"noopener\">Jam Bakery Kickstarter\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://traffic.libsyn.com/foodtruckr/31_FS031-_The_Community_You_Build_Through_Food_-_with_Shiel_Worcester_of_Jam_Bakery.mp3\" target=\"_blank\" rel=\"noopener\">\u003cem>Right click and save-as to download the podcast MP3 file\u003c/em>\u003c/a>\u003c/p>\n\u003ch2>Thanks for listening, and if you enjoyed it…\u003c/h2>\n\u003cp>\u003cspan style=\"color: #545454;\">Please leave a rating and review on iTunes, and share this podcast with your friends and family. Thanks for joining me, and I’ll see you in the next episode of The FoodTruckr School Podcast!\u003c/span>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>Image credit: \u003ca href=\"https://www.facebook.com/JamBakeShop\" target=\"_blank\" rel=\"noopener\">Jam Bakery\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Note: \u003c/strong>This article is based on a podcast recorded in 2015. Some of the business owners we spoke to at the time are no longer in business. While the insights remain valuable, keep in mind that some details may have changed.\u003c/p>\n","protected":false},"excerpt":{"rendered":"\u003cp>On an all-new episode of FoodTruckr School, Pat talks with Shiel Worcester of Jam Bakery about how she used crowdfunding to kick off her food truck journey and the challenges she faced turning her part-time passion into a full-time business.\u003c/p>\n","protected":false},"author":1,"featured_media":2994,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13],"tags":[196,201,314],"class_list":["post-2993","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-truck-financing","tag-jam-bakery","tag-kickstarter","tag-shiel-worcester","entry"],"_links":{"self":[{"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/posts/2993","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/posts"}],"about":[{"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/types/post"}],"author":[{"embeddable":true,"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/users/1"}],"replies":[{"embeddable":true,"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/comments?post=2993"}],"version-history":[{"count":1,"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/posts/2993/revisions"}],"predecessor-version":[{"id":25948,"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/posts/2993/revisions/25948"}],"wp:featuredmedia":[{"embeddable":true,"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/media/2994"}],"wp:attachment":[{"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/media?parent=2993"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/categories?post=2993"},{"taxonomy":"post_tag","embeddable":true,"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/tags?post=2993"}],"curies":[{"name":"wp","href":"https://api.w.org/{rel}","templated":true}]},"_embedded":{"author":[{"id":1,"name":"enrique","url":"https://mobilefoodalliance.com/blog","description":"","link":"https://mobilefoodalliance.com/wordpress/author/enrique/","slug":"enrique","avatar_urls":{"24":"https://secure.gravatar.com/avatar/0a39ed401bc8e4f6ec98a0cfb72af95f?s=24&d=mm&r=g","48":"https://secure.gravatar.com/avatar/0a39ed401bc8e4f6ec98a0cfb72af95f?s=48&d=mm&r=g","96":"https://secure.gravatar.com/avatar/0a39ed401bc8e4f6ec98a0cfb72af95f?s=96&d=mm&r=g"},"_links":{"self":[{"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/users/1","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/users"}]}}],"wp:featuredmedia":[{"id":2994,"date":"2015-03-13T17:02:42","slug":"jam-bakery","type":"attachment","link":"https://mobilefoodalliance.com/wordpress/2993/jam-bakery/","title":{"rendered":"Jam 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Bike"},"content":{"rendered":"\u003cp>[smart_track_player url=”http://traffic.libsyn.com/foodtruckr/30_FS030-_with_Cayla_of_Taco_Bike.mp3″ title=”Changing the World One Taco at a Time – with Cayla of Taco Bike” artist=”Pat Flynn and Cayla Mackey” ]\u003c/p>\n\u003cp>In today’s episode, we’ve got another amazing food truck alternative for you: Taco Bike. Cayla Mackey brings organic, local, sustainable breakfast tacos to the Nashville community, all from the back of a bicycle. Not only does Taco Bike produce absolutely zero waste, but it’s also the first certified organic restaurant in the South.\u003c/p>\n\u003cp>Sustainability isn’t just Cayla’s business model—it’s a personal passion. As a vegan, Cayla grew frustrated by how difficult it was to enjoy a meal anywhere but her own home. She decided to change that herself, and Taco Bike was born.\u003c/p>\n\u003cp>Cayla’s here today to give us the low-down on sustainable food trucking, becoming USDA organic and REAL certified, the challenges of being a solo food vendor, and what she would have done differently if she could do it all again. If you’ve got a passion for making a difference with your food trucking, this is the episode for you. Enjoy!\u003c/p>\n\u003ch3>Links and resources from the show:\u003c/h3>\n\u003cul>\n\u003cli>Taco Bike\u003c/li>\n\u003cli>\u003ca href=\"https://twitter.com/tacobikenash\" target=\"_blank\" rel=\"noopener\">Taco Bike on Twitter\u003c/a>, \u003ca href=\"https://www.facebook.com/TacoBikeNash\" target=\"_blank\" rel=\"noopener\">Facebook\u003c/a>, and \u003ca href=\"https://instagram.com/tacobikenash/\" target=\"_blank\" rel=\"noopener\">Instagram\u003c/a>\u003c/li>\n\u003cli>USDA Organic Certification\u003c/li>\n\u003cli>\u003ca href=\"http://eatreal.org/\" target=\"_blank\" rel=\"noopener\">REAL Certification\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://traffic.libsyn.com/foodtruckr/30_FS030-_with_Cayla_of_Taco_Bike.mp3\" target=\"_blank\" rel=\"noopener\">\u003cem>Right click and save-as to download the podcast MP3 file\u003c/em>\u003c/a>\u003c/p>\n\u003ch2>Thanks for listening, and if you enjoyed it…\u003c/h2>\n\u003cp>\u003cspan style=\"color: #545454;\">Please leave a rating and review on iTunes, and share this podcast with your friends and family. Thanks for joining me, and I’ll see you in the next episode of The FoodTruckr School Podcast!\u003c/span>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>Image credit: \u003ca href=\"https://www.kickstarter.com/projects/1130287009/taco-bike/description\" target=\"_blank\" rel=\"noopener\">Taco Bike on Kickstarter\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> This article is based on a podcast recorded in 2015. Some of the business owners we spoke to at the time are no longer in business. While the insights remain valuable, keep in mind that some details may have changed.\u003c/p>\n","protected":false},"excerpt":{"rendered":"\u003cp>[smart_track_player url=”http://traffic.libsyn.com/foodtruckr/30_FS030-_with_Cayla_of_Taco_Bike.mp3″ title=”Changing the World One Taco at a Time – with Cayla of Taco Bike” artist=”Pat Flynn and Cayla Mackey” ] In today’s episode, we’ve got another amazing food truck alternative for you: Taco Bike. Cayla Mackey brings organic, local, sustainable breakfast tacos to the Nashville community, all from the back of a bicycle. Not only… \u003ca class=\"more-link\" href=\"https://mobilefoodalliance.com/wordpress/2925/\">Continue reading \u003cspan class=\"screen-reader-text\">FS030: Changing the World One Taco at a Time – with Cayla of Taco Bike\u003c/span>\u003c/a>\u003c/p>\n","protected":false},"author":1,"featured_media":2939,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[142,266,331,332],"class_list":["post-2925","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-food-truck","tag-organic","tag-sustainable","tag-taco-bike","entry"],"_links":{"self":[{"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/posts/2925","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/posts"}],"about":[{"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/types/post"}],"author":[{"embeddable":true,"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/users/1"}],"replies":[{"embeddable":true,"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/comments?post=2925"}],"version-history":[{"count":1,"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/posts/2925/revisions"}],"predecessor-version":[{"id":25947,"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/posts/2925/revisions/25947"}],"wp:featuredmedia":[{"embeddable":true,"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/media/2939"}],"wp:attachment":[{"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/media?parent=2925"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/categories?post=2925"},{"taxonomy":"post_tag","embeddable":true,"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/tags?post=2925"}],"curies":[{"name":"wp","href":"https://api.w.org/{rel}","templated":true}]},"_embedded":{"author":[{"id":1,"name":"enrique","url":"https://mobilefoodalliance.com/blog","description":"","link":"https://mobilefoodalliance.com/wordpress/author/enrique/","slug":"enrique","avatar_urls":{"24":"https://secure.gravatar.com/avatar/0a39ed401bc8e4f6ec98a0cfb72af95f?s=24&d=mm&r=g","48":"https://secure.gravatar.com/avatar/0a39ed401bc8e4f6ec98a0cfb72af95f?s=48&d=mm&r=g","96":"https://secure.gravatar.com/avatar/0a39ed401bc8e4f6ec98a0cfb72af95f?s=96&d=mm&r=g"},"_links":{"self":[{"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/users/1","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https://mobilefoodalliance.com/wordpress/wp-json/wp/v2/users"}]}}],"wp:featuredmedia":[{"id":2939,"date":"2015-02-26T11:52:44","slug":"taco-bike-cayla-mackey","type":"attachment","link":"https://mobilefoodalliance.com/wordpress/2925/taco-bike-cayla-mackey/","title":{"rendered":"Taco 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Natedogs"},"content":{"rendered":"\u003cp>[smart_track_player url=”http://traffic.libsyn.com/foodtruckr/FS029_-_with_Nathan_Beck_from_NateDogs.mp3″ title=”Food Carting in Style with Nathan Beck from Natedogs” artist=”Pat Flynn and Nathan Beck” ]\u003c/p>\n\u003cp>I’m very excited to introduce Nathan Beck, founder of Natedogs. Nathan’s here to talk about something we haven’t covered yet on Foodtruckr: the unique challenges and benefits of running a food cart, rather than a food truck. Nathan also shares his approach to building a memorable, high-quality brand for his cart.\u003c/p>\n\u003cp>Nathan’s cart allows him to have an even more personal interaction with his customers than he would in a conventional truck. He’s also had to get creative about using a small space, building his menu, and meeting demand—important skills for any food trucker.\u003c/p>\n\u003cp>Take a look at the Natedogs website, and you’ll see that Nathan’s been just as creative with his branding. Nathan’s put thought into the look and feel of everything, from the mustard labels to the shoes he wears. And it’s not just visual—Nathan’s grown his brand and connected with his community by partnering with other local businesses in some very clever ways.\u003c/p>\n\u003cp>If you like the idea of a smaller-scale, more affordable alternative to food trucking, you’ve got to check out Nathan and his one-of-a-kind cart!\u003c/p>\n\u003ch3>Links and resources from the show:\u003c/h3>\n\u003cul>\n\u003cli>Natedogs\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://traffic.libsyn.com/foodtruckr/FS029_-_with_Nathan_Beck_from_NateDogs.mp3\" target=\"_blank\" rel=\"noopener\">\u003cem>Right click and save-as to download the podcast MP3 file\u003c/em>\u003c/a>\u003c/p>\n\u003ch2>Thanks for listening, and if you enjoyed it…\u003c/h2>\n\u003cp>\u003cspan style=\"color: #545454;\">Please leave a rating and review on iTunes, and share this podcast with your friends and family. Thanks for joining me, and I’ll see you in the next episode of The FoodTruckr School Podcast!\u003c/span>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>image via Natedogs\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> This article is based on a podcast recorded in 2015. Some of the business owners we spoke to at the time are no longer in business. While the insights remain valuable, keep in mind that some details may have changed.\u003c/p>\n","protected":false},"excerpt":{"rendered":"\u003cp>I’m very excited to introduce Nathan Beck, founder of Natedogs. 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