Authors Posts by Richard Myrick

Richard Myrick

1547 POSTS 0 COMMENTS
Richard is an architect by degree (Lawrence Technological University, Southfield, Michigan) who began his career in real estate development and architectural planning. In September of 2010 he created Mobile Cuisine Magazine to fill an information void he found when he began researching how to start a mobile hotdog cart in Chicago. Richard found that there was no central repository of mobile street food information anywhere on the internet, and with that, the idea for MCM was born.

0 580
facebook likes

If you’re managing your food truck’s business Facebook page, how are you gauging the success of your efforts? If it’s simply the number of Facebook likes your page has, the following article is worth reading.

Facebook Like

The value of measuring what is and what is not working in your mobile food businesses social media marketing strategy cannot be overstated, especially in areas such as website SEO conversion where goals can sometimes get muddy. So when it comes to evaluating the success of your Facebook strategy, we want to be sure that you’re measuring those efforts correctly.

Why Use “Likes” as Your Default Metric

Why? That’s simple…it’s easy. For many food truck owners using organic (not bought) Facebook likes as the key measurement is a no-brainer. And on the surface, it does seem like the right answer. But your Facebook’s success shouldn’t be boiled down to simply how many people have “liked” your food truck’s page.

What Else Can You Measure

Revenue is certainly the one that should interest you most. Granted, it’s not easy to calculate revenue when it relates to social media. However, social media can be used as a way of driving traffic to your website where some food truck owners sell products, show upcoming parking locations and provide contact forms for catering opportunities; all of which can add to your mobile food company’s bottom line. These actions, by the way, can be accurately measured against your Facebook page as a referral source of traffic in Google Analytics.

Conversions that happen on your website as a result of social media traffic, though, are just one good way to measure success. Other metrics include time-on-site, pages viewed, return visits, and participation on your Facebook page.

Are Facebook Likes Important

It’s not wrong to want to have your food truck to be liked; we all want more Facebook likes, the same way we all want more visitors to our site, more customers at your service windows and more subscribers to your email list. But getting hung up on a single number is never good for measuring all the different kinds of work you put into your food truck business, social media included.

With all that said, please feel free to “like” Mobile Cuisine…we do use our likes as a metric of our social media strategy.

0 162
food truck tip of the day

Outside of food quality and service, the biggest issue for food truck owners is keeping a positive attitude with their staff and keeping them motivated. The interesting thing is, when your staff is helpful to customers, they will typically receive positive feedback.

Having a good grasp of food knowledge is one thing, but local information and recommendations can really make a difference to a customer’s experience. Build up your staff’s local knowledge and their ability to assist your customers and even those who may just be walking by.

Use this list to build a local fact file for each of the cities your food truck operates in for your staff, and quiz them from time to time to check if they’re offering the correct answers.

Make sure your food truck staff can respond to questions like these:

  • When did the business start, and who were the first owners?
  • If there have been other owners since, what has changed?
  • Do you do catering, functions etc?
  • What’s the website, phone number, and email address?
  • Where can I find a local taxi, bus, train etc?
  • Phone number and website for transport information.
  • Best place for parking – long and short stay.
  • How much does it cost – described in a way that makes it sound affordable.
  • Where is an ATM?
  • Where is the post office or where can I buy a stamp? How much does postage cost on a postcard or letter?

Local attractions and points of interest:

  • Places that would appeal to a family with young children.
  • Places that would appeal to people that like shopping.
  • Places that would appeal to a group of sport players who are staying locally for a competition.
  • Places that would appeal to people who like walks and outdoor activities.
  • A well-known tourist attraction – hours of opening and costs etc.
  • Local bookshops, fashion shops, music shops, gift shops and department stores for browsing.
  • Is there an internet café nearby?

There are many more but we wanted to get you started.

0 1209
food truck brand marketing

Conventional wisdom says building a strong brand for a food truck requires creating a cool name for your mobile food business, getting the word out about your truck, and enforcing brand message consistency in all of your future customer interactions.

However, conventional wisdom is wrong. Branding doesn’t create, build or strengthen your brand. Your food truck’s brand will always be a reflection of the quality of your menu and service. There are really no exceptions to this rule.

To understand why, it’s first necessary to define what is part of a food truck’s  “brand.”  Most people think a brand consists of exterior elements: the truck’s name, it’s logo and the tag line.

To get a general understanding of a brand, think about it in the simplest terms. Take yourself as an example, are you just a combination of skin, clothes, and what you say?

Food Truck Brand Marketing

The essence of food truck brand marketing is not your truck’s exterior elements, but how your customers feel about your menu items and service.

The purpose of the brand elements is not to create those feelings, but to remind customers of them.  If their feelings about your truck are negative, those brand elements simply remind them of how much you dislike the end product being sold from your service window.

The only way to build a strong brand is to create and sell food that delights your customers. If you fail at this basic step, brand marketing is not just a waste of money, but is actively counterproductive to your food truck business since every time someone sees your truck they will be reminded how they disliked the meal or service they last received.

Ultimately, if you want to build a strong food truck brand marketing strategy, put your time and money into creating and selling the best menu items as possible.  Once you have invested in this area use additional brand marketing to help spread the word.

A question to food truck owners: How long did it take for you to find the essence of your food truck brand marketing? We’d love to hear from you. Please feel free to share your thoughts in the comment section section below, Tweet us or share them on our Facebook page.

0 834
zombie food truck

The Halloween is back and there will be ghosts and goblins wandering the streets in search of treats in the coming weeks. We have compiled some ideas for your use to help spark sales and show your customers that are in the Halloween spirit with them.

Spookify your Twitter theme: Many people feel as if one profile theme is enough and never touch it after they initially activate their account. Change your theme to match the season show your followers that you and your business enjoy Halloween as much as they do.

pumpkin food truck

Find a Truck Gathering: Throughout the country, more and more cities are allowing food trucks, and in those cities, the market is accepting them with open arms. A recent trend across California is festivals centered on food trucks. Find one of these gatherings that are following a Halloween theme. Show up following some of these tips, and you and your customers will do nothing but enjoy the evening.

Special Halloween Menu Items: This may be the easiest thing for food trucks to do to get into the Halloween spirit. Take a standard menu item, tweak it to give it a Halloween flavor, or even renaming menu items can let your customers know you are part of the scene, not just there for sales.

Costumes: As long as safety is viewed as the number one issue, ask your employees to dress up for the night. Make it fun for both your employees and customers. We don’t want to find out that any of you food truckers has gotten into an accident because you left your mask on while driving or has injured themselves while preparing their food because their costume was to baggy.

Decorations: Fake spider webs, jack-o-lanterns, spooky lighting, maybe even a little dry ice in a bucket outside of the truck. If you have a lot you plan to spend the evening in, decorate it for the occasion.

Halloween Music: This is part of the decorating theme, but something that can be over looked. Go out and buy a compilation CD of Halloween sounds or songs and play them for your customers throughout the night, just make sure to keep the volume at a level where orders can be given without the need to scream.

Candy for the Kids: Always part of Halloween, many parents will be out with their children trick or treating, if the kids are rushing Mom and Dad off because the truck next door is giving away Snickers bars, you are risking a loss in sales.

Contests: Hold a best costume contest at a specific time of the night. Not only will this type of thing be fun for your customers, it will give them more reason to hang around your truck (and buy more food). The winner could receive a free item off your menu.

We would love to hear from our readers about suggestions or tips that you think would work well for food trucks. If you are out tonight and spot a truck that is in the spirit of the night, take a picture and send it to us at admin [at] mobile-cuisine [dot] com. Who knows, your shot, or your favorite truck may be part of the next feature in Mobile Cuisine.

0 451
food truck budgeting

When you begin planning for the start of a food truck business, you need to understand the various expenses you’ll need to plan for. Even if you have previous experience in the food service industry, you probably aren’t aware of all the things you’ll need to plan for when it comes to operating a food truck. Because of the difference in the businesses, consider the following expenses and budgeting for your new business.

5 Areas To Include In Your Food Truck Budgeting

Startup Costs For A Food Truck

There are a lot of things you’ll need to purchase up front that aren’t cheap. First and foremost, you’ll need a truck. These can cost anywhere from $10,000 – $150,000 for a used truck to over $200,000 for a completely new custom vehicle.

Related: Mobile Cuisine’s Food Trucks For Sale

After you have your truck, you’ll need to outfit it with the equipment you need to cook the food you plan to sell. If you’re selling pizza, you’re going to need some ovens and prep tables. However, if you’re selling ice cream or shaved ice, freezers will be key components.

Related: How Much Does It Cost To Start A Food Truck

Legal Requirements For A Food Truck

You’ll need to make sure you budget for all the legal requirements to operate a food truck. This will include city, country, and/or state permits. These permits cost varying amounts, depending on where you operate, so make sure to check with every municipality to plan to operate in to know the exact amount and how often those payments need to be made.

On top of your operational permits, you will need to account for insurance. Most municipalities require some sort of insurance for your mobile food business. The specific type and amount of insurance you have varies by state and city as well. Plus, you may decide that you want extra coverage that isn’t required. Talk to your insurance agent to make sure you have accounted for the coverage you need.

Related: Food Truck Insurance

Monthly Costs For A Food Truck

There are a number of ongoing costs you’ll need to budget as well. Are you paying employees? You’ll have to budget payroll. Purchasing ingredients is crucial, because if you don’t have these, you don’t have a product to sell.

You’ll need to purchase paper products. What you need again depends on what you’re selling. However, a good start is plates, cups, napkins, and plastic silverware. You’ll buy these items regularly, since they’re used by your customers every time they show up at your food truck’s service window.

Recurring Costs For A Food Truck

Other costs will occur frequently that you’ll need to budget. One of the most expensive things you’ll need to think about the cost to fuel your food truck. Depending on how often you move the truck every day, you may find yourself going through a full tank quite often. This won’t be a monthly cost, it will in all likelihood be a weekly or even daily, cost.

Also, unless you are well versed and skilled in vehicle maintenance, you are going to have additional costs for things such as:

  • Oil changes
  • Tire changes and rotations
  • Other preventative vehicle maintenance
  • Kitchen equipment repair or replacement

These items are critical to account for so you don’t have to spend time that could be spent on the road, in a mechanic’s bay.

Extra Costs For A Food Truck

It’s extremely important that you budget for extra expenses. If you don’t, you’ll be scrambling when problems come up. Consider adding an extra 5-10 percent of your budget each month for unexpected happenings. This gives you a buffer if there’s a problem. Some things to consider are extremely large repairs to the truck or equipment, having to hire a new employee, legal fees, and more. Each of these can cause a lot of trouble if you haven’t put money aside for problems.

I have never suggested that running a food truck is an easy job, but over the years of covering this industry, I can tell you it is extremely rewarding. If you carefully develop a budget for your food truck before you ever get on the road, you’ll have a much better chance of success.

If you’ve run into additional costs we’ve missed or things you’ve included in your food truck budgeting, please feel free to share them in the comment section below, Tweet us or share them on our Facebook page.

0 910
first food truck employee

If you have big ambitions for your mobile food business, eventually (perhaps even at start up) you’re going to have so much to do that you can’t do it all yourself. When that day comes, it’s time to hire your first  food truck employee.

3 tips to help you manage hiring your first food truck employee:

Knowledge First

You can’t just hire people, pay them with a wad of cash every two weeks and then lather, rinse, repeat. Start by learning everything you need to know about becoming an employer.

The Small Business Administration outlines the steps you need to take and everything you need to consider, like getting an employer identification number (EIN), tax withholding, wage and tax reporting, employee eligibility verification, workers’ compensation insurance, quarterly federal taxes and record keeping requirements.

There’s a lot to think about, but it’s manageable.

Now that you have the government’s blessing, it’s time to work on a hiring strategy.

Define Roles

When making your first official hires, it’s better to go with clearly defined roles.

That means taking stock of the tasks that you need a hand with and creating a position in support of those needs. Are you going to be working in the kitchen or working directly with your customers?

The answer to this question will help you to determine what type of skill set you are looking for in your first food truck employee(s).

Mind you, a little flexibility doesn’t hurt and helping employees spread their wings can help you nurture your food truck staff.

Food Truck Business Culture

Another important factor to consider before making your first hire is your food truck’s culture.

What values, traditions and practices do you want to shape your mobile food business? Once you’ve figured out what kind of workplace and culture you want, the better your chances of finding someone who shares that vision.

Once you’ve determined what defines your food truck as a workplace, look for hires that fit the bill. If your employees share your vision, they’re more likely to excel in their jobs and all stick around long enough to help you succeed.

BONUS: We now provide food truck employers and those looking for food truck jobs a great way to meet. Food Truck Jobs at Mobile Cuisine is the perfect solution for employers who want people who have specific food truck experience. Post your food truck job today!!!

If you are an old hat at hiring, what tips would share with vendors looking to hire their first food truck employee? Please feel free to share your thoughts in the comment section below, Tweet us or share them on our Facebook page.

0 354
brand audit

Your food truck’s brand is the mental image that sticks in the minds of your customers as well as the consumers in the markets your food truck operates in. We’ve stressed this in numerous articles over the years, but for good reason.

Food truck vendors need to look at their brands as the sum of everything they and their staff does that relates back to their mobile food businesses.

Ultimately, it’s the culmination of your actions, communications and how the public perceives your menu and the experience they receive while at your food truck.

Because of the importance of branding to every food truck on the streets today, we put together a short list of five questions to ask yourself. By answering these questions, you will be conducting a quick food truck brand audit.

5 Food Truck Brand Audit Questions:
  1. A huge convention is scheduled to come to one of the cities you operate in; did other food trucks get invited to serve the attendees? Did yours?
  2. If you asked your staff members to describe your food truck in 5 words, would each description sound similar, or would each one say something completely different?
  3. Do all of your food truck’s customer touch points (web site, menu, truck wrap, and social media) use the same style of graphics, colors and typefaces?
  4. Have you reached out to a local food blogger, or local news media to have lunch from your food truck in the last 6 months?
  5. If your food truck was accused of food poisoning one or more of your customers do you have a crisis action plan in place?

If you answered no to 4 or more of these questions, you’ve got some work to do to correct these answers. Each of these questions relates directly to the branding opportunities you have control of and if handled correctly will take your food truck’s brand to the next level.

Do you have additional questions you think would work well in a food truck brand audit? We’d love to hear them. Feel free to share them in the comment section below, Tweet us or share them on our Facebook page.

0 1061
Food Truck Health Inspection

Although it may be tempting to put off certain repairs to your food truck or overlook a few minor health violations in hopes that the health inspector won’t pay you a visit in the near future, a better practice is to treat every day as the day an inspector will show up.

Today we provide some tips to keep that food truck health inspections spotless and those citation costs to a minimum:

Tips For Acing Your Food Truck Health Inspection

Inspect your truck every month

The best way for you and your employees to prepare for any inspection is by performing a self-inspection on your food truck every month. The saying “practice makes perfect” fits perfectly into any conversation about the health inspections your food truck receives.

When conducting self-inspections, you should take the role of the inspector and have another staff member take your role so your employees know what will be looked at and how they can help maintain your truck with minimal assistance.

Here are some tips for conducting your own monthly food truck health inspection:

  • Surprise your employees with an inspection.
  • Arm yourself with the right tools.
  • Use the local inspection sheet.
  • Start outside.
  • Give your truck the white-glove treatment.
  • Ask “why” questions.
  • Check your records.
  • Point out the positive as well as the negative.
  • Review your findings.
  • Schedule a mandatory staff meeting to delegate tasks

Within a day of your monthly self-inspection, or an official health department inspection, schedule a staff meeting to go over the findings. Make sure your staff knows this meeting is more official than your regular meetings. Be sure to have an agenda plus a time and action plan, and assign tasks to each employee regarding what needs to be inspected and cleaned in order to comply with health department regulations.

Figure out what to fix from the past

Use your previous inspection reports, which the health department provides upon completion of its inspection, as a guide to help you and your staff clean your kitchen,service window area, storage, and cooler areas.

Before an inspector shows up, he usually does the same thing and typically makes a point of reexamining these areas to make sure you’re keeping them up to snuff. Showing that you’ve taken care of previous issues tells an inspector that you take his reports seriously. Some health officials even speed up their inspections knowing that you’re willing to listen to them and follow their advice.

Ask for an inspection by an exterminator

Nothing will shut down a food truck faster than an inspector finding a cockroach or the remains of a little critter. Because rodents, flies, cockroaches, and other pests can contaminate food and food preparation surfaces, any evidence of vermin or insects inside a food truck can cause pointdeductions.

If an active infestation is discovered, the health inspector can shut down the establishment immediately and keep it closed until the problem is resolved.

Check your refrigeration

You and your employees open and close your food truck refrigerators numerous times throughout the day, causing their internal temperature to rise several degrees. If your refrigerator is set at exactly the minimum required temperature of 41 degrees Fahrenheit, the actual temperature may be several degrees higher by the middle of the day.

Consistently check the temperature inside the refrigerators to make sure your food is being stored at the proper temperature.

Another refrigeration area to look at is the drainage. Each week, make sure your drains are flowing freely by pouring boiling water into the bottom of the appliance to find and remove any clogs.

Keep your cooler shelves clean

The bottoms of cooler shelves have a tendency to collect grime, dirt, or residue from vegetables, meat, spilled milk, and so on and are regularly missed by cleaners. A lot of fairly new restaurants are found guilty of making this mistake during the inspection following their openings.

Every week, or as needed, fill a sink with warm soapy water, remove all trays and racks from the inside of the cooler, and wash them in the sink. Wash the inside of the cooler along the sides and bottom with the warm soapy water, too.

Check your water temperature

Over time, the water heaters used in food trucks can fail to reach their maximum water temperature. Although the water may feel hot to your touch, it may not meet your health department’s standard.

Why risk a mark against you during your inspection — or even a fine — if using a thermometer under your water tap monthly can help you avoid it? If you determine that your water heater isn’t producing water at its maximum temperature (check the manufacture’s guide for the specific data for your equipment), contact a licensed plumber to repair or replace the unit.

Clean your coffee mugs

Your personal coffee mugs or water cups that you have sitting around while you’re busy working the grill can be inspected, too. The problem probably isn’t a citable one, but any significant sign of dirt and wear can affect the way the inspector perceives your entire operation.

Make an appointment for an inspection

After you and your team have completed a thorough cleaning of the truck, call your health inspector and ask him to schedule your vehicle for an inspection. Let him know that you’re attempting to achieve a high health department score and that you’d like an inspection in the near future.

Due to their tight schedules, many inspectors will fit you in as soon as possible because they know they’ll be busy later in the year as new inspections, reinspections, and follow-up inspections are called for. And that way, you’ll know that your truck is as clean as possible during the inspection.

Inform your staff that the health inspector is coming

Make sure every one of your employees knows that the inspector may show up. Even if it’s a week before the scheduled inspection, make sure your employees are on their toes by monitoring the truck’s cleanliness and pointing out issues that need correction immediately.

Remind everyone to wash his hands frequently, and keep water splashed in the hand sinks. Nothing is worse than having your hand sinks dry when the inspector shows up. Also make sure you have hand sanitizer in the truck.

We hope these tips help you breeze by your next Food Truck Health Inspection. If you happen to have any additional tips that you have found helpful, please feel free to share them in the comment section below, Tweet us or share them on our Facebook page.

0 948
8 Lessons For Future Food Truck Owners

When I was researching to start my own food truck (still in the planning stages) as well as the research I did for my book, “Running A Food Truck For Dummies”, I had the great fortune of receiving a lot of great advice from a lot of people with food truck experience.

In the spirit of sharing, I thought I would jot down some of the lessons I found the most helpful.

8 Lessons For Future Food Truck Owners

You can’t do it alone

Over the years you’ve heard about food trucks across the country as “one man” or “one woman” shows. The truth is there is no such thing. Sure, there are many successful food truck owners who came from backgrounds with very few advantages in life.

It’s also true that all of these people had to work incredibly hard to get where they are and they should be recognized for their hard work, but they still aren’t one person shows. No one is. Every single person who has experienced any degree of success in the mobile food industry has a long list of people they owe this success to.

You’re going to things that make you uncomfortable

Whether you have a fear of talking to strangers, or taking financial risks, being a successful food truck owner means coming up against your fears and doing what needs to be done. Every time you do something that needs to get done, despite being uncomfortable doing it, you’re bravely stepping up to the plate. Over time, the things that make you feel uncomfortable will become much easier.

Freedom comes with a price tag

There is a lot of freedom in being a food truck owner. When you work for yourself, you get to call the shots. You can take time off to do things a normal 9-5 doesn’t allow. But in exchange for these freedoms, you will have to put in long, hard hours. You may find yourself working harder than you have ever worked in your life.

You don’t have to step on other people

There is never a justifiable reason to speak poorly about your competitors, no matter what they may say about you behind your back or in public. One of the most satisfying things you can experience as a food trucker is uplifting other people, rather than pushing them down.

You have to learn how to say no

The ability to say no is crucial as a food truck owner. If you don’t master the art of saying no, sooner or later you will get burnt out and exhausted. You’ll eventually let staff and customers down if you attempt to keep up with everything. Commit only to the things you want and have the time to do well.

Flexibility is key

There are going to be times when things don’t go according to your plan. Look at your food truck business plan as a road map, and remember to leave plenty of time and space for detours. If you don’t bend, you’ll break.

Commitment is required daily

You don’t just commit to being a food truck vendor once in your life. You have to continually do it day in and day out. To take that a step further, there will be days when you have to recommit yourself multiple times a day. Doing what you love for a living sometimes means doing things you’d rather not.

You have the same amount of time as everyone else

Every food truck owner has a busy life, but most aren’t nearly as busy as they believe they are. In reality the problem isn’t that you don’t have enough time, it’s how you spend it. Try tracking everything you do for a week or two. See how many time wasters you can eliminate to make room for what you want to accomplish.

These eight lessons are just the start. There are a lot of brilliant people out there running food trucks, so I expect to keep learning every day I’m involved.

What have you learned that has changed the way you approach running a food truck? Do you have any additional lessons for future food truck owners? If so, feel free to share your ideas in the comment section below, Tweet us or share them on our Facebook page.

1 443
daily deals

Over the years, I have spoken with plenty of food truck owners that have tried using Daily Deal sites such as GroupOn and Living Social. When I ask them how they fared, most have told me that they felt it was a waste of time. The minority would reply that they got more than they expected, not only did they sell out but they were able to capture an entire new group of regular customers.

So how did these few food truck vendors get their Daily Deals to pay for themselves? Simply by taking control of the entire process. Today I’ll share some of their secrets and show you how.

As I mentioned the majority of trucks that have used sites like Groupon or Living Social have their own horror story to tell.

One dessert vendor (who will remain anonymous) had over 500 people purchase her 75 percent off deal on a dozen cupcakes.  Sounds great, right? Unfortunately she had only expected a couple hundred orders. The discount provided her with a $4.50 loss on each sale. Plus, she had to pay for the extra staff she needed to fill the orders for an extra 6,000 cupcakes.

We spend a lot of time researching food trucks and the various marketing avenues they take, and after hearing stories like this, we wondered why some many food trucks still use Daily Deal sites.

The common answer, “exposure”! As it was explained, many don’t expect to make any money off the actual deal, they just want to get customers lined up at their service window, get their brand noticed and recognized.

Unfortunately, in most cases those hopes aren’t met.

So how can you gain control over your next Daily Deal campaign and make it pay for itself?

Simple…Daily Deal sites are an excellent way to build your customer list. In fact, with the extreme discounts that many deal sites require, the deals need to be looked at less as coupons but more like free samples.

Think about it, free samples give your customers a risk free chance to experience your food. And if they really love it, they are almost certain to return…and pay full price.

Sure there will be the times where the only customers your Daily Deals attract are discount hunters. Don’t fret; this can actually work in your favor.

The key is, even if you’re giving your product away for free, you can still ultimately make money on the deal as long as you properly use your customer list.

Making Your Food Truck Daily Deals Pay For Themselves

Every time a Daily Deal user comes in to complete the transaction, you have to have a system in place to capture their contact information. While some might refuse, there are ways to increase their interest and make them want to give it to you.

The next step is to ask them for a testimonial. Even if they don’t order another item off your menu, they can become free advertising for your food truck.

RELATED: Build Your Business With Food Truck Catering Testimonials

Now here is the key; once you have their information, you need to send them out additional daily deals that you don’t offer the general public. These customers won’t be on your standard mailing list, but on a separate list that only contains the people who purchase your Daily Deals.

This is how you make them work for you. You take control over the process, and aren’t reliant on the deal site for future earnings.

When a customer uses their daily deals coupon…
  • Thank them for purchasing the deal.
  • Explain to them that occasionally you give out special deals like this … but to save money, you don’t offer them on the Daily Deal sites. You might just get the bargain hunter to become a regular customer.
  • Ask them if they would like to be notified of your future insider deals.
  • Explain that you only do a few each year, so you can calm any concern over excessive emails.
  • Assure them that you’ll never give or sell their email to anyone.
  • Give them a testimonial request card and ask them to fill it out before they leave.
  • Once you have their email you can also ask them if they want to be added to your regular mailing list. Explain that you have a regular email list for your weekly specials, recent news and changes in your menu.

Tada, that’s it.

For the price of one food truck daily deal, you’ve now got a list of customers you can continually sell to without having to purchase another.

Do you have any tips on how to make food truck Daily Deals work for vendors? If so, please feel free to share them in the comment section below, Tweet us or share them on our Facebook page.

Give-Network-Ad 3