404 Error - page not found
We're sorry, but the page you are looking for doesn't exist.
You can go to the homepage


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.

lake havasu az

LAKE HAVASU, AZ - City officials are taking steps to make Lake Havasu City a food truck friendly community but before vendors can flood the streets, officials say a set of standards needs to be created.

The city’s Community Services Director Greg Froslie said there have been a number of inquiries recently into operating a mobile food business, about four people in the past six months. When researching the issue Froslie said he discovered the city didn’t have anything on the books in regard to operating such a business.

“As it turned out, our code didn’t have any language regarding food trucks,” Froslie said.

Froslie and his staff have been tasked to develop those standards and part of the process includes reaching out to local business owners, restaurateurs and community members for feedback.

Froslie said a set of proposed standards is already circulating the community and mimics similar ordinances that other cities have adopted for food trucks.

The next steps include having a public meeting to hear feedback and revising the proposed regulations, if necessary, before bringing it before the City Council for approval. Froslie said he hopes to shoot it to the Council by May.

“We’re going through this public process to try to make this as transparent as possible,” Froslie said.

Froslie said Mohave County issues permits to operate food trucks and while having a permit will be one of the requirements, Froslie said the standards the city hopes to put in place will specify the regulations for food trucks within the city limits. The focus of these regulations includes safety and fair business practices.

Find the entire article at havasunews.com <here>

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.