Food Trucks Are Sweeping the Nation
NYC Food Truck Association President Offers the Guide to Get Started
David Weber, author of THE FOOD TRUCK HANDBOOK: Start, Grow and Succeed in the Mobile Food Business (Wiley; April 2012: ISBN: 978-1-1182-0881-6; Hardcover & E-Book) is leading the mobile food movement and supporting new entrepreneurs as they navigate the industry. A former management consultant, Weber launched his career in food when he co-founded Rickshaw Dumpling Bar, an Asian Fast Casual restaurant chain, in New York City in 2005. Rickshaw has since grown to include four food trucks, two restaurants, and kiosk in Times Square. In January 2011, Weber formed the New York City Food Trucks Association (NYCFTA) an advocacy organization that focuses on community development and negotiating fair government regulations for mobile vending within NYC.
Foodies and entrepreneurs alike are flocking to food trucks for tasty meal options and new flexible business opportunities. Consumer enthusiasm for the industry has inspired national food truck competitions and Zagat ratings, helping make food trucks a permanent (yet-mobile) fixture in contemporary city life. Due to the compelling economics and mass market appeal of food trucks, individuals and restaurants from around the country are jumping head first into the mobile food business.
Weber guides readers in a step-by-step journey through the entire process of launching a food truck business from concept development, to gaining a loyal following, to preventative maintenance on equipment. THE FOODTRUCK HANDBOOK provides a concise summary of Weber’s experience within the industry and offers practical advice and insider anecdotes to help aspiring entrepreneurs learn what it is like to own and operate a food truck. The book is organized into four sections:
Plan: This section outlines the research and planning that is required before opening a food truck and highlights critical elements such as researching local regulations, menu development, branding considerations, and fundraising options.
Start: This section discusses key decisions mobile food vendors need to make as they build a food truck business. Chapters highlight truck procurement, kitchen layout, menu design, and choosing profitable vending locations.
Succeed: This section guides food truck vendors through effective management of their growing business. Chapters discuss efficient operations, the importance of brand, and the ways in which food trucks can connect with customers. Special emphasis is given to the role of social media.
Grow: The final section explores ways to scale and grow a mobile food business, including: opening multiple trucks, expanding to brick-and-mortar restaurants, wholesaling, and franchising.
As Weber continues to advocate for NYC Food Trucks, his goal is that the movement will continue to spread nationally. THE FOOD TRUCK HANDBOOK gives curious entrepreneurs and food truck owners a valuable step-by-step guide to help them develop and hone their hospitality business.
ABOUT THE AUTHOR:
David Weber (Brooklyn, NY) is the founder and President of the NYC Food Truck Association (NYCFTA), which brings together small businesses that own and operate premium food trucks in NYC focused on innovation in hospitality, high quality food, and community development. Through his work at the NYCFTA, Weber liaises with local government and communities in order to help reinvent food truck vending in a way that is beneficial to the City, food truck entrepreneurs, and New Yorkers. Weber is also a cofounder of Rickshaw Dumpling, a growing fast casual chain of two restaurants, four food trucks, and a kiosk in Times Square. Prior to his experience in hospitality, Weber was a technology and business consultant. Weber holds an MBA from New York University’s Stern School of Business and a BA in English Literature from Yale University.
For more information, visit http://www.nycfoodtrucks.org/