Steer Around Food Truck Obstacles And Turn Them Into Assets

Successful food truck owners work with what they have to achieve their long term goals. This includes food truck obstacles, surprises, and even disappointments. Encountering food truck obstacles is one thing all vendors have in common. The thing that sets us apart, however, how they are dealt with.

Some food truck owners allow obstacles to derail them; others have learned to steer around these problems and even others who convert them into assets. The next time you face a challenge, think about how it can help your food truck business.

How To Use Typical Food Truck Obstacles As Assets

Negative feedback: Use negative feedback whether its face to face, on social media or a bad review to gauge whether to invest more resources into the business or to look deeper into your concept to determine if you are on the right path.
Low sales: Use low sales figures from the dishes that aren’t bringing in what you have forecasted to help you create menu items or develop a recipe that customers can’t live without.
Research results: Try looking at discouraging market research about parking locations or cities to get licensed as a way to find the areas to locate in that other trucks have not been able to survive in.

Most successful vendors have always found ways to turn food truck obstacles into assets. You never know what obstacle today will lead to in a few years. But one thing is for certain, taking a problem, creating a plan that fixes it and then using it to your benefit can only make you and your food truck stronger.

The Bottom Line

Instead of looking at these setbacks as a dead end, use these negative events as gifts and make them work for you and your food truck business. Have you had to overcome challenges when growing your food truck business? What kind? How did you overcome them and what did you learn?

How have you used food truck obstacles to improve your food truck business? Share your thoughts on this topic in the comment section, our food truck forum or social media. Facebook | Twitter

By Richard Myrick|2019-10-08T08:58:03-04:00Oct 8, 2019|Growth|

About the Author: Richard Myrick

Richard Myrick 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. Richard also wrote the "Running a Food Truck for Dummies" available in bookstores everywhere and Amazon. You can reach out to Richard by email at: [email protected].