Authors Posts by Richard Myrick

Richard Myrick

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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.

Food Truck Branding Basics

Every food truck operation is a brand, whether it’s a single taco truck parked on the side of the highway or part of a huge national brand.

The brand is essential for your food truck to survive, it defines everything your truck stands for; it differentiates it and allows all advertising and marketing messages to revolve around it.

Food Truck Branding Basics

Why is it important to have a strong brand?

If you don’t have a brand your food truck is merely an empty shell. You haven’t positioned yourself in the consumer’s mind. If you don’t activate a brand in the correct way you have an empty and meaningless promise sitting out there.

What are the key elements to developing a food truck brand?

Your food truck brand is about every aspect of your mobile business. You have to look at the experience your customers receive when they visit your truck, food, messaging, etc.

When you are branding, or redefining your brand, you have to understand who your primary and secondary audiences are and what the needs and wants of those audiences are.

What you have to find is differentiation.

How does a food truck differentiate itself?

It starts in your tagline. Does your tagline resonate with your market? If you are a pizza truck who promotes fresh products, your tagline must explain that. Does it say you don’t make your sauce from paste that has to be rehydrated in the store but from real tomatoes that have been picked.

What are some big mistakes made when branding?

The big one is a lack of a differentiating position. Sometimes mobile business owners go with the big campaign but haven’t really looked under the hood and looked at whether their campaign really connects with the primary and secondary market with which they want to resonate and don’t ask whether [their brand] is really showing what they want to stand for. They also don’t judge themselves critically.

How do you find out whether your food truck brand and your messaging connect with your primary and secondary markets?

A food truck must look at who is the audience and who is the direct competitive set. Then you do some research. Find out who has the most propensity to eat with you, break the sub groups down, men/women, young/old/middle aged, with kids/without kids, etc.

Then you define your audience. This is absolutely an art and a skill in the world of marketing and advertising. With this information your food truck brand can maximize your reach.

How can you reinforce your brand without overdoing it?

I don’t think you can overdo it ever. If you look at consumers today they are overwhelmed with messaging so if you’re not out there messaging often to your primary and secondary audiences, you’re not resonating with them and your brand will not thrive.

Why is consistency important within a brand?

If you fracture the message you confuse consumers because they don’t know what you stand for.

Become a recognizable fixture in the local mobile food community with careful branding design. Remember to keep your messaging on point with your food truck’s personality. Use your branding to put a positive face on your mobile business and advertise a taste of what customers can expect to enjoy.

Do you have any additional food truck branding basics you think we missed? We’d love to hear your thoughts. You can share them in the comment section below, Tweet us or share them on our Facebook page.

food truck sales

So you think that now that you bought a bright and shiny food truck all you have to do is park it in your local downtown and wait for the money to come rolling in. What could be easier…right?

food truck sales

The thing many don’t understand is that a mobile food business, like every other business on the planet, is a sales business. This article will show you how to make the food truck sales process run itself so you can concentrate on the fun part of operating a food truck…interacting with your customers and making great food.

The Food Truck Sales Process

It doesn’t matter what you sell; every business must follow the same six steps in order to sell anything at all.

Every dollar that your food truck generates is a result of these steps, sometimes referred to as the sales funnel. If you aren’t making as much money as you think you should, odds are that you’ve got a hole in your funnel because one or more steps in your sales process is broken or missing.

Here are 6 steps to better food truck sales:

Find customers

In our business we do this by attracting attention to ourselves. The first step is getting yourself noticed. Remember – if they don’t notice you, you don’t exist.

Qualify the customer

Qualifying means that you are sure that they are capable of completing the transaction. A qualified lead is one that has enough money to buy your food, and one that is hungry for what you serve. You will get qualified customers by being in the right place at the right time.

Make your presentation

Don’t just sell your food truck food, sell an experience. Have a theme, a gimmic, a hook. Your customer should be captivated by the experience, totally immersed in your world while they are at your truck.

Address the customer’s objections

Overcome a price objection by overwhelming them with quality, stocking unique condiments, offering them daily specials, and provide a totally unique dining experience.

One of the biggest objections food truck owners get is the cleanliness issue. Overcome it by keeping an immaculate truck. Wipe it down between every order. Even if it’s not dirty, the customer needs to see you cleaning. Display your business license and health department certificates to show that you are legal and that you comply with the food codes.

Another common objection is slow lines. Do what you can to move them through quickly without compromising the experience. This may mean spending more time prepping items in your commercial kitchen so it doesn’t take as much time in the truck to assemble an order…do what you can to keep your line moving.

Close the sale

That means putting the money in your cash box. In the mobile food business, once you have the first four steps working for you, closing the sale comes easily and naturally. This is a huge advantage over other types of business where the close is actually the hardest part of all.

Get repeat and referral business

It takes ten times more effort to get a new customer than it does to sell to an existing customer so you have to get ‘em to come back again and again. You might accomplish this with repeat customer incentive programs such as punch cards. The more they buy, the more invested they become.

Referrals are another way of leveraging your existing hard-won customers. Referral business is just a fancy way of saying, “word of mouth”. The experience that you give your customer will determine how much they talk about it to their friends.

Do you have any additional advise to help individuals make the most out of the food truck sales process? We’d love to hear your thoughts. Feel free to share them in the comment section below, Tweet us, or share them on our Facebook page.

Food Truck Marketing Tactics

One of the biggest reasons food trucks fail these days is due the lack of the owner’s marketing skill, or rephrased, their lack of marketing skills. I’ve spoken with hundreds of food truck owners in the last 5 years and I’ve yet to meet many that didn’t underestimate the importance of food truck marketing tactics.

In the past, I’ve said that marketing is 1/3 of the reason a food truck will succeed or fail. Over time, I am leaning toward awarding marketing an extra 1% when splitting reasons for success into 1/3rds, and say that it is even more important than good food and service, or a vendor’s management skills.

Here is a point about food truck marketing that every single vendor needs to know and understand: No matter how fantastic your food truck’s food is, if no one knows how great it is, you can’t sell it.

Prioritizing Your Food Truck Marketing Tactics

Word of mouth marketing isn’t for everyone

Too many times I see new food truck owners buy into the old adage that they can market their new truck through “word of mouth” marketing.

Don’t get me wrong, word of mouth marketing is awesome. New customers are more likely to act on the recommendation of friends and family that are past customers than they are an ad you run. This is true.

The problem with assuming word of mouth marketing is going to make everyone in your local market rush to line up at your food truck service window is that when you’re new, no one knows about you. You cannot depend on word of mouth marketing until you’ve established your food truck brand in the community.

For this reason, a marketing program driven only by word of mouth marketing for a startup food truck is the first ingredient to the recipe for failure.

You need a better plan

While I won’t go into great detail as to what that plan should include in this article, I will tell you that one of the best food truck marketing tactics you can employ in any food truck, is to gather contact information from every single person that walks up to your service window, and market to them.

Marketing to your existing food truck customers represents a much greater opportunity for increased sales in your food truck business than spending big bucks trying to reach new customers. Your existing customers are a better source for new customers than any marketing method out there targeting people who haven’t been to your food truck and aren’t already familiar with your menu.

Do you have any suggestions for young food truck owners on how you targeted your marketing efforts when you first started? We’d love to hear them. You can share food truck marketing tactics in the comment section below, Tweet us or share them on our Facebook page.

Food Truck Management

Running a food truck has never and will never be easy. Over the years of covering the food truck industry we’ve been able to learn many of the top tips from the most successful mobile food vendors to help you build your business and keep on truckin’.

Today we present our readers with…

15 Food Truck Management Tips

Lead by example

Don’t tell your employees to do something you won’t do, and if you notice that your staff is hesitant to perform a specific task, do it with them the first time around.

Learn and use local marketing strategies

Participate in local events can grow your brand and drive business for a minimal cost.

Focus on great service

In our growing foodie culture there are plenty of places to eat. Make a visit to your food truck a special place for the food and the way your customers are treated.

Keep the staff optimistic

Negative emotions are contagious. If your staff is feeling down (for whatever reason), their performance will drop and customers will quickly catch on.

Build trust

This makes it easier to clear up problems in areas such as scheduling or personal relationships, and helps your employees work together effectively.

Get in there and do it

When the rush hits, pitch in as needed. You’ll gain respect in the eyes of your employeesyou’re your customers.

Be consistent with your discipline

Don’t pick favorites, your entire staff will know. Maintaining a strict and consistent set of disciplinary rules with no exceptions will result in your staff trusting you more and sticking to the rules you set.

Plan ahead

Don’t let surprises happen. Keep an eye on your truck’s inventory closely and order as needed, schedule with vacations, special events, and extra tasks in mind.

Communicate with your team

Hold daily shift meetings, monthly staff meetings, and performance reviews. Keep your employees informed about goals (yours and theirs) and policy changes.

Be a leader

A food truck, much like a ship, needs a leader. You need to lead your food truck team. If you personally can’t be there, a manager should always be present.

Keep your cool

Don’t blow up at employees. You need to understand that mistakes are part of human nature. Instead of assigning blame, look for solutions.

Multi-task and delegate

Delegate where necessary, and do more than one task at a time. There aren’t enough hours in the day to do all of your food truck owner duties. Get the best mileage out of your time by maximizing it, and if necessary, have additional staff on the truck for busy shifts.

Know your food truck customers

Learn your regulars’ names, favorite meals, and drinks. Greet everyone you recognize by name.

Run and read daily reports

You will learn quickly that the data in these magical reports is your best friend. Look for trends, and see how you can improve your sales while cutting losses.

Calculate prime costs weekly or daily

Keeping a closer watch on this data will help you improve sales totals, inventory use, and profits.

Related: Food Truck Food & Labor Cost Percentages

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

cold cut fun facts

The internet is full of fabulous facts about everything from current events to the history basket weaving. Because of this, as we research for our daily content on food trucks, food carts and street food, we stumble upon some items of knowledge that we just did not know.

We have decided when these fun facts pop up, that we would share them with our readers in our section titled “Did You Know?”

For today’s Did You Know we will look at Cold Cut fun facts.

Cold Cut Fun Facts: Cold cuts—also known as lunch meats, luncheon meats, sandwich meats, cooked meats, sliced meats, cold meats, and deli meats—are precooked or cured meat, often sausages or meat loaves, that are sliced and served cold or hot on sandwiches or on party trays.

  • There are three types of cold cut meat and poultry products: Whole cuts of meats or poultry that are cooked and then sliced (examples: roast beef, corned beef, turkey breast), sectioned and formed products and processed products.
  • March 3rd is National Cold Cut Day.
  • At Subway, every cold cut is made out of the same meat…turkey.
  • A few American favorites at deli counters are pastrami, roast beef, turkey and ham.
  • Most pre-sliced cold cuts are higher in fat, nitrates, and sodium than those that are sliced to order, as a larger exposed surface requires stronger preservatives.
Cold Cut Fun Facts We Missed

Please feel free to let us know if we may have missed some cold cut fun facts in the comment section below. We always love to add to these lists. If we can verify that the facts is just that, a fact, we will give the reader credit in the article.

Reference: Wikipedia: Fun Facts about Cold Cuts.

Find all of the National Food Holidays to spice up your food truck menu specials throughout the year.

recipe costs

I have recently come to the conclusion that too many food truck owners do not have accurate recipes costs for their food truck menus. Recipe costs are the foundation of strategic business functions for a food truck such as menu engineering profit bench marking.

Unfortunately, food truck recipes aren’t typically written to determine accurate costs. They are generally written in standard cookbook terminology; instead they need to be viewed in manufacturing terms. Thinking about your food truck operation as a manufacturer is not common in the industry…although it should be.

Once this paradigm changes; food trucks will start to see improved profits and greater efficiency within their kitchen.

Use these two steps to determine accurate food truck recipe costs:

Step 1: Think Like A Manufacturer

The first concept is to understand what it means to treat your recipes like a manufacturer. The basic rule to follow is that anytime a product or ingredient changes form, no matter how simple it may seem, the costs involved in the change should be accounted for.

As an example, take fresh basil. When purchasing fresh basil from a local supplier, it often comes packaged with the basil is still on their stems. In order to make the basil usable, all the basil leaves need to be picked off. Although this is a very simple task, you need to account for the loss or the final weight of the leaves. If you paid $8.00 for a pound of basil and did not account for the loss of stem weight, you would have used $0.50 an ounce on our recipes…incorrectly.

Not everything has 100% yield. So in the example, we’ll say only 11 ounces were usable. This will result with a new cost of $0.73 per ounce. This is the way to accurately cost your ingredients.

Step 2: Convert Into Proper Weights And Measures

In addition to accounting for proper yields, the second piece of recipe costing is take your recipes and convert them into proper weights and measures.

For example, many recipes will call out for a tablespoon or teaspoon of an ingredient. Utilizing utensils ensures portion control and proper execution. However, for recipe costs, you need to account for the actual weights.

Just as accounting for the proper ingredient yields is important, it is just as important to account for the proper weights and measures to determine your food truck recipe costs for each ingredient as well.

Accurate recipe costs give you the ammunition to plan properly for food truck success.

With the growing level of competition in the mobile food industry, it makes absolutely no sense to make uneducated decisions. When dealing with your menu items, you need to understand the numbers to confirm that the addition or the removal of an item is the right direction to go.

While it might take some initial work and investment of time it is energy and money well spent in the long run. It will assist in improving the profitability of your food truck operation.

Do you currently look at your food truck recipe costs like a manufacturer? How long did it take to make this change? We’d love to hear your story. Feel free to share them in the comment section below, Tweet us or share them on our Facebook page.

food truck marketing

Food truck marketing has become second nature for the most successful food truck owners. For the less successful, it’s become a bit more difficult.

To help those of you struggling, we’ve compiled a list of the top four food truck marketing principles for you to use to get a better understanding and grasp of the marketing needed for your food truck business.

4 Key Principles Of Food Truck Marketing

Food Truck Marketing Has To Pay For Itself

The idea of a marketing budget for your food truck needs to be forgotten. Most food trucks define it as a percentage of their sales. [insert irritating buzzer sound] WRONG!

If you have a reliable way of investing $10 and getting back $20, how many of these ten dollar bills would you invest? (Hint: As many as you can get a hold of)

Then why would you cap your food truck’s marketing budget at an arbitrary number? The simple reason most do is that vendors typically aren’t sure if a ten dollar bill invested in your food truck marketing can reliably return $20 or any money at all.

If you happen to fall into this camp, you need to change the way you approach food truck marketing. There is always a way to measure and to know how much money each marketing campaign is generating for your mobile food business.

The World Doesn’t Need Another Food Truck

I have started hearing this in some of the large food truck communities. Usually from people looking to maintain their market share in those communities. It is up to every vendor to prove this statement wrong.

To do this, ask yourself these questions:

  1. What makes your food truck unique?
  2. Why should a customer come track down your food truck all the other options consumers have in your market?

If you can’t answer these questions unfortunately, the world can do without YOUR food truck.

Food Truckin’ Isn’t Easy

Yes the mobile food industry is a tough one to master, however it can be simple if you follow the right formula. Have you created an operations manual for your food truck? If not, why not?  If you do, how often do you and your staff refer to it?

For how long can you afford not to be IN your food truck? Is that one shift? One day? One week? How about a month?

If your food truck depends on you being there for every shift, or every catering event, you don’t have a food truck business. What you have is a food truck job.

Build Customer Relationships

You may be in love with the equipment you installed in your food truck kitchen, or with the truck itself. Or maybe you love your recipe book and the beautiful menu board your graphics designer created for you.

This is all good. However, all that has very little to do with the real value of your business.

What you need to be in love with is your customers. You also need to become compulsive about maintaining an up-to-date list with all their contact information as well as birthdays and other important dates in their lives.

Although the industry is less than a decade old, the food truck industry is always changing. One aspect in that will never change is the importance of relationship food truck marketing.

Do you have any additional tips for vendors taking control of their food truck marketing? If so, we’d love to hear your thoughts. You can share them in the comment section below, Tweet us or share them on our Facebook page.

first quarter profits

Like many of your food truck vending peers, you entered 2015 full of optimism. This was the year you moved to the next level. So, when you sat down at your desk this morning and saw the big gap between your projected first quarter profits and reality, you nearly choked. What you thought would be your best quarter yet, isn’t.

So how can you turn this around your first quarter profits?

Now is definitely not the time to panic. Wringing your hands won’t salvage the numbers, nor will excuses. Now is the time to jump back into the saddle, and work smarter than ever. You can salvage this quarter and maybe even turn it around to see record profits. The key is to stay relentless.

Five Tactics To Save Your Food Truck’s First Quarter Profits:
Get that one thing done, as soon as possible

Profits are created from a series of actions: exciting new menu item creation, retaining existing customers, building your customer base, etc. Each of the actions adds up, and eventually, you’ll reach success. But here’s the catch, you’ll never achieve success unless you complete enough of those actions in time.

Asking yourself, “What’s the one action I need to take right now that will make the biggest difference in actually achieving my goal?” Now, get that one thing done as soon as possible. Doing this can add up to big revenues quickly.

Figure out what you care about

Nothing causes your profit line to disintegrate faster than giving energy to things that just don’t matter. Unfortunately that often happens when you first realize you’re not on track to meet your targets.

Checking minor, busy work tasks off your list can make you feel like you’re making a difference, but you’re fooling yourself. The ability to turn around a poor profit almost always rests on distinguishing between what will make a difference.

Don’t quit

Yes, this may seem obvious but it’s one of the things food truck vendors ignore the most. Some of the vendors we’ve spoken with in the past hit a setback and just quit. They weren’t willing to move on. What they didn’t realize is that the setback that stalled them could have been their path to success.

I’m not saying that you should blindly throw all your energy at a goal, instead, give failures a silver lining. If you’re willing to dig into your failures they can tell you exactly where you went wrong and use them to turn your mistakes around, and plot your path to the profit you want.

Handle your emotions

Examining failures isn’t fun. When you’ve spent a ton of time putting a plan together that you thought would be great, but wasn’t, it can be tough to deal with. But letting yourself get overly emotional is a huge mistake. Emotions will skew your perspective and push you into making panicked decisions that lead to additional failures.

On the other hand, don’t wait for an absolute answer to your problems to appear. If you feel that your struggling customer referral program will get better, then stick with it. If your gut is telling you it’s time to try something else, then do it. But don’t let your emotions keep you in the spot you’re in right now.

Stop being realistic

You can see through your current numbers, your profits just won’t meet your projections. So what you do? If you’re like most, you’ll get “realistic” and start scaling down your projections.

This is a great idea, if you enjoy watching your money disappearing right before your eyes.

If you want to stay in business, you have to be realistic about your resources and about what you can reasonably accomplish. But you don’t have to be realistic about how you achieve those goals.

You’ve spent hours, days, weeks formulating a strategy to ensure your food truck’s growth, and for a while, things go according to plan. But now, the numbers clearly show, problems have crept into your system. It doesn’t mean that turning your first quarter around is a hopeless task.

Just because your first quarter numbers look messy right now, doesn’t mean that things are a mess. And overthinking a plan that was fine a few weeks ago is the surest way to ensure that the future you’ve planned never happens. If you press on, you might find that this mess is actually what leads your food truck business to success.

Have anything to add to saving a food truck’s first quarter profits? If so, feel free to share your thoughts in the comment section below, Tweet us or share them on our Facebook page.

social media networking

I speak with a lot of food truck vendors who still don’t get social media and the importance of social media networking. Four years ago when I started Mobile Cuisine vendors would use Twitter and Facebook for posting their next locations, but weren’t really sure what other purposes being on social media provided.

I’m glad to say that in these last four years things have changed and a large majority of food truck owners do get it and use social media networking as the tool it was designed to be.

With that said, there are still a few out there that still struggle to understand the importance that social media plays in the success of their mobile food business. Some will have a Facebook account, rarely post to it or only have that account. They’ll tell me they are happy with Facebook and find the Twitterverse too fast paced and thus don’t even have a Twitter account.

Unfortunately, simply posting occasional announcements about upcoming food truck stops is not social media networking and it’s not helping your food truck business. In fact, if that’s all you’re doing, it could be hurting you.

What’s worse, you’re not taking advantage of what could become the most powerful tool in your food truck’s marketing arsenal.

Why social media networking so important

You need to look at social media as the world’s biggest networking event and everyone’s there, including your competitors and potential food truck customers.

Imagine walking into a networking event, people are wandering around, engaging with people they know and being introduced to those they don’t. They’re talking about the local economy, how the weather is affecting their business or even the price of beef.

You get into a conversation and they ask what you do for a living. You might say, “I’ve got a food truck catering business that specializes in Italian sandwiches.” The person might say, “Wow, I’ve got a friend who has been looking for an Italian caterer. Let me introduce you!”

Now if that same conversation happened on a social network like Facebook or Twitter, the friend and others would be easy to make a virtual introduction to. They could even be “listening” to that conversation. That’s what makes social media so much more valuable as a marketing tool. You can be exposed to thousands more potential customers than you would through traditional styles of networking.

So you may wonder how this happens. It’s easy, social media users stay connected by “following” one another.

If I’m following you, I can see your social conversations. Post something that interests me and I might share it with my followers, who may also share it with their followers.

Before you know it, you and your food truck may be exposed to hundreds of thousands of strangers. Some of them will become your followers and, presto! Your food truck will have a growing audience.

What works in social media networking – and what doesn’t – are the same things that work when you’re networking in a hotel conference room:

Plan ahead

If you’re going to an event to network, you usually set goals. Maybe you want to find prospective customers or get people interested in a future food truck event.

You identify your target demographics and learn which people are influencers will be at the event, such as the local media, business owners and politicians. In social media networking, making the right moves gets a bit more complicated and involves a little more planning.

Don’t say the same thing

Repeatedly posting the same thing is like going to a network event and saying the same thing over and over. People will turn and quickly walk away from you. Instead, engage in conversations on a variety of topics.

Show off your personality

At a networking event, you smile, ask questions, maybe even tell some jokes, if that’s your personality and the personality you want your personal brand to reflect. Time and time again, it has been shown that people are drawn to people, not things, so let your personality shine.

Just remember to never try to be someone you’re not. People are smart and quickly lose trust of someone they feel is being dishonest about who they are.

Social media is a great way to build awareness of your food truck brand and cultivate prospective.

Do you have any advice to those still struggling to understand the importance of social media networking within the food truck industry? We’d love to hear your thoughts. Feel free to share them in the comment section below, Tweet us or share them on our Facebook page.

food truck kitchen equipment

Upgrading food truck kitchen equipment can be a tough task for food truck vendors who haven’t planned ahead. Even if your truck’s equipment is still working, you might want to upgrade to something that is more efficient or helps you expand your menu.

As long as you plan ahead, it doesn’t always have to cost a lot when upgrading food truck kitchen equipment.

5 steps to plan ahead for an unexpected kitchen equipment failure:

Set A Budget

Create a budget and a separate bank account that you only use for upgrading food truck kitchen equipment. The budget will tell you how much to set aside every week. While you may not have 100 percent of the money you need when it is time to upgrade, you’ll have a big chunk of it.

Set A Schedule

Take inventory of all of your equipment and the condition of each item. There usually isn’t a need for upgrading each piece of your food truck kitchen equipment all at once. Instead, pick one or two pieces per year and upgrade those pieces. If you bought a food truck that has a mix of old and new equipment, upgrade the oldest first, after upgrading anything that doesn’t work or cannot be brought to a “like new” condition.

Finding Replacement Equipment

Don’t think you have to go directly to a manufacturer if there is a specific brand of kitchen equipment you are looking for. The Internet has opened a lot options to food truck owners looking to save a buck. Just be careful, while a price may be hundreds cheaper at one store, that store may charge enough in fees for shipping that makes the equipment equal in price to another store.

Keep your eyes and ears open for restaurant and other food trucks that are closing. Often, you can find used kitchen equipment when another food business closes their doors. Also check restaurant supply stores that do not necessarily advertise heavy-duty kitchen equipment.

Financing vs. Cash

If you are able to find used or have set aside an account for kitchen equipment and can pay cash, you will save a ton on finance charges. If you do have to finance, be sure to compare interest rates. Sometimes the bank may have lower rates, and sometimes in-house financing with the company you are purchasing your equipment from might have lower rates.

Financing Option: Attend our co-hosted webinar of March 2nd or 3rd to find out about Bolstr, an online marketplace where food truck businesses can access up to $500,000 from accredited investors.  Click here to attend.

Warranties

If you are buying new equipment, you typically want to spend a little more for something with a better warranty. While it may cost you a couple hundred extra now, this could save your food truck business money in the long run.

If you are buying used equipment, check to see if the seller has a warranty and if they do, find out if it transfers (some warrantees do not transfer once sold).

By using a combination of saving and planning ahead, a food truck owner can save thousands of dollars when upgrading food truck kitchen equipment. Creating a long-term plan also keeps you from encountering any surprises. Checking for sales, watching for food service closing, keeping a separate savings account and budget for equipment, and upgrading a few pieces each year or two will not only save you money, but it will save you headaches and ensures that you have up-to-date, working food truck kitchen equipment at all times.

Have you recently gone through the process of upgrading food truck kitchen equipment for your mobile food business? Have any tips? We’d love to hear from you in the comment section below, Tweet us or share your thoughts in our Facebook page.

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