“I don’t need a pat on the back when a meal is good. You’re paying for it – it’s supposed to be good!” – David Chang
“I don’t need a pat on the back when a meal is good. You’re paying for it – it’s supposed to be good!” – David Chang
BATON ROUGE, LA - Students were greeted with more than just syllabuses and new professors on the first day of classes on Monday when Taco Churro’s food truck stayed parked near the side of Lockett Hall facing Fieldhouse Drive, giving students more on-campus food options.
Owned by Triple B’s Cajun Corner, a New Orleans-based catering company, the food truck has been a concession staple at University sporting events, and now Taco Churro’s offers Mexican cuisine on campus during the week. Taco Churro’s cashier Becky Duncan said the food truck has a contract with the University and plans to stay open five days a week from 7 a.m. to 5 p.m during the school year. A second food truck is set to open in a few weeks.
Although the food truck will be around all year, Duncan said its location is subject to change.
“Everything is just trial and error today,” Duncan said.
Though Taco Churro’s does not take Paw Points or Tiger Cash, it plans to offer those payment options later this semester.
Find the entire article at lsureveille.com <here>
FORT COLLINS, CO - As students roll into the newly opened Lory Student Center food court, the on-campus food trucks must rumble away.
The food court, which opened Monday, garnered mixed reviews from students. Thus far, Taco Bell, Spoons and Carl’s Jr. are among the returning establishments, and several stalls have yet to be filled.
Alex Grasso, a junior studying construction management and business, was part of the team updating the LSC over the summer. While he believes that LSC construction delays could have been prevented by the management, he views the opening of the food court as an impressive feat.
“After working on it, from what I can see, I’m surprised they could get this much open,” Grasso said.
Senior and mechanical engineering major RJ Miller liked the open and clean feeling of the building, but pointed out the lack of art on the walls.
“It’s kind of depressing,” Miller said. “I honestly feel like I’m in an airport.”
Emily Comler, a junior studying sports medicine, never felt that the previous LSC food court needed renovation. However, after seeing the changes, she appreciates them.
“It was all we had and it was so exciting for us, because we were freshman at the time,” Comler said. “But now, looking back, we see how outdated it was.”
Though the LSC is accommodating for students, Comler said that there needs to be other food options for off-campus students beyond the new food court. She said she was disappointed that food trucks will leave campus after this week.
Find the entire article at collegian.com <here>
Most of the food truck owners I have met over the years don’t come from jobs in sales. However the most successful vendors seem to be the most effective salespeople I have had the pleasure to meet.
You may have a great menu and your marketing plan has you parking in great locations and engaging with your social media fans and followers, but you may be missing on key factor in taking your food truck business to the next level.
Part of owning a food truck requires that you learn how to sell to products and services. You need to be able to get walk ups or prospective customers to not only walk up to your truck, but you need to learn how to close the deal resulting in them making a purchase.
If you spend as much time outside of a food truck as I do, you will realize that most people walk by, but a precious few stopped to ask questions or actually order.
Here are 5 tips to create a simple sales format that will not only get more people to stop at your food truck, but also make a purchase.
Position yourself or one of your employees where you engage the people walking by your food truck. Greet everyone (and I mean everyone) who makes eye contact with you. A simple, “Hi there. How’s your day going?” Simple, authentic and effective.
When people stop, ask a simple question to engage them. “Do you like (insert your cuisine here)?” In most cases you’ll get a yes. Now follow up with, “Do you (one dish off your menu) or (another dish off your menu)?” At this point to your menu at the item that fits the customer’s preference.
Now is your chance for your 30 second elevator pitch. Explain your truck’s concept and any of the extras that you different than any other truck or restaurant that serves the same cuisine. (Think local products, organic, non-GMO, scratch made, etc…). The presentation should well-rehearsed but at the same time exceedingly conversational.
The close doesn’t need to be complicated. “Would you like to order a (the item they suggested they preferred)? It’s just $10.” Make sure you deliver the question with a smile on your face and act as though their answer will be “yes.”
Alright, now that you’ve made the sale, your job isn’t done. Hand every customer a business card with your website and contact information, then ask them to post their thoughts on the dish on their social-media networks. There’s nothing like getting online referrals from happy customers.
While you may not think you are a salesperson, as a food truck owner you need to understand the basics of the selling process. You must exude passion for your menu and willingly put yourself outside of your comfort zone to connect with customers and ask for the sale.
Have you used one or more of these food truck sales lessons, or are their others you employ? We’d love to hear your thoughts. Feel free to share them in the comment section below, Tweet us or share it on our Facebook page.
Episode 2 of The Great Food Truck Race brought 6 contestants closer to their dream of owning their very own food truck, unfortunately, that means that one of the teams was sent home packing…who could it have been.
SPOILER ALERT AHEAD!!!
The show started with the trucks traveling from California to Tucson, AZ with hopes of making it through the tough road ahead.
The remaining 7 teams to take part of episode two of The Great Food Truck Race season 5 teams are (with Twitter accounts):
Beach Cruiser (Venice, CA)
Gourmet Graduates (Providence)
Let There Be Bacon (Cleveland)
Lone Star Chuck Wagon (Houston)
Madres Mexican Meals (Norwalk, CA)
Middle Feast (Los Angeles)
Military Moms (Fort Drum, NY)
On the trip, you get to see the inside strategies that some of the trucks were planning such as last weeks overall winner Lone Star Chuck Wagon felt that a Mexican food spin on their menu would help them retain their title.
The Let There Be Bacon truck knew that Tucson holds a bacon festival every year, so they felt that their concept would do well.
Military Moms re-planned their menu, they thought their Sloppy Joes were a bit too sloppy so they knew they had to change things up.
Host Tyler Florence put a little spin on the gifting of start up cash for the week by handing out $300 to get them started, however he stipulated that $100 of it had to be put into the marketing of their trucks. Brilliant!!!
In a bizarre twist Chef Florence made an announcement to the teams that he would be helping the winner of last weeks episode with a flag they could use to help support their marketing effort. He then proceeded to hand out flags to the rest of the teams…not quite an advantage?
The teams immediately started brainstorming their marketing plans which lead most of them to call local news stations for exposure and using social media. The Middle Feast even went out and hired a sign spinner. Lose Star started an auction for an MP3 player. Beach Cruiser decided on keeping with their beach concept and hosted a pool party.
The teams headed out to prepare for the day by food shopping and quickly made their way into town to find a place to park their rolling restaurants.
Madres Mexican Meals choose a biker bar with hopes that it would be a fun location to draw customers. Middle Feast got a late start selling due to 30 minutes of food prep time they hadn’t considered. is The Military Moms created a sign to allow customers to have a picture taken with in front of their truck and for a dollar, the team would post it on social media and tag the individual.
The was a lot of turmoil in the Gourmet Graduates truck. A lot of arguing and very little marketing.
Chef Florence had directed the teams to prepare their menus with only three items. When he calls the teams to announce the cooking challenge, he informs them to make room for a fourth: a Sonoran hot dog! The teams must stop selling their other dishes until they have created a sonoran style dog for their truck and are able to sell them…another wrench…they can only sell them for $5! The team that sells the most dogs will win $500, second place gets $200 and third place gets $100.
Madres Mexican Meals struggled with hot dog sales, so they decide to stop pushing them to focus on their own dishes.
Tyler Florence calls the teams to inform them that there is a big folk festival going on with over 20,000 people in attendance. All seven trucks were directed to head over so they could park at the same location and face off head to head.
Each of the trucks tries to use advantages to draw the crowd over the other competitors. The Middle Feast brought back their sign spinner, so Greta from Beach Cruisers jumps out of the truck in a bikini top and mega phone. In a weird twist the Gourmet Graduates took to the streets to attract customers. The problem? All three of them left the truck with nobody left to serve any customers that may have shown up.
Tyler calls with the day’s second Speed Bump. Each team has 30 minutes to create a jingle for their food truck. While it may not have seemed like a real world test, it was still a lot of fun to watch as each team got on stage to sing their jingles. Some were fun…others (Beach Cruiser)…well, not so much.They will all take the stage and sing for the crowd and hope this brings in customers. No prizes, but it could bring many customers to their trucks! The teams start working on their jingles and they are all struggling.
In the final hours The Gourmet Grads close up early baffling most of the other trucks, while others stay open long enough to sell their final products.
With the teams lined up to get the results from Tyler Florence he announces their totals.
Ultimately only $184 separated the two bottom trucks. Unfortunately because of the amount of time they spent arguing and not marketing their truck with the addition of closing early on day 2 the Gourmet Grads were sent packing.
Next week’s stop? Austin, TX.
Join us next week on #FoodTruckChat as we live tweet during the show.
ST GEORGE, UT – For a while there, it seemed as if St. George was letting the food truck craze pass it by.
Wildly popular from Los Angeles to Chicago to New York City, food trucks often add a quirky twist to a city’s cuisine options. They are so popular in cities like Portland and Austin that they have the food truck equivalent of mall food courts, where trucks, trailers and carts of all varieties gather, making it easy for loyal foodies to get their fix.
Even here in Southern Utah, there has been a small but vibrant food truck/cart scene in both Cedar City and Hurricane. Not so much in St. George — at least given its comparable size in relation to other nearby towns. There have been some, a taco truck here, a hotdog cart there. But lately it seems as if there has been a bit of a food truck explosion in Dixie.
Some of the credit may go to Jeff Patten, owner of World’s Best Corndogs, a food truck that parks at Hurst Ace Hardware on Bluff Street in St. George. Like others before him who had brought plans for a food truck business to St. George city officials, Patten was originally turned away.
“I just didn’t take no for an answer,” Patten says. “I kept being persistent.”
With that persistence he soon found allies among the city officials and determined there was nothing in the city code preventing him from opening shop. On Nov. 14, World’s Best Corndogs became St. George’s first food truck to operate from a fixed location. Next week, Patten and his son Dallas will begin operating a second truck that will move from location to location, including Cedar City.
“The public has absolutely embraced us and come around and supported us,” Patten says.