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OUR LATEST POSTS

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facebook likes

If you’re managing your food truck’s business Facebook page, how are you gauging the success of your efforts? If it’s simply the number of Facebook likes your page has, the following article is worth reading.

Facebook Like

The value of measuring what is and what is not working in your mobile food businesses social media marketing strategy cannot be overstated, especially in areas such as website SEO conversion where goals can sometimes get muddy. So when it comes to evaluating the success of your Facebook strategy, we want to be sure that you’re measuring those efforts correctly.

Why Use “Likes” as Your Default Metric

Why? That’s simple…it’s easy. For many food truck owners using organic (not bought) Facebook likes as the key measurement is a no-brainer. And on the surface, it does seem like the right answer. But your Facebook’s success shouldn’t be boiled down to simply how many people have “liked” your food truck’s page.

What Else Can You Measure

Revenue is certainly the one that should interest you most. Granted, it’s not easy to calculate revenue when it relates to social media. However, social media can be used as a way of driving traffic to your website where some food truck owners sell products, show upcoming parking locations and provide contact forms for catering opportunities; all of which can add to your mobile food company’s bottom line. These actions, by the way, can be accurately measured against your Facebook page as a referral source of traffic in Google Analytics.

Conversions that happen on your website as a result of social media traffic, though, are just one good way to measure success. Other metrics include time-on-site, pages viewed, return visits, and participation on your Facebook page.

Are Facebook Likes Important

It’s not wrong to want to have your food truck to be liked; we all want more Facebook likes, the same way we all want more visitors to our site, more customers at your service windows and more subscribers to your email list. But getting hung up on a single number is never good for measuring all the different kinds of work you put into your food truck business, social media included.

With all that said, please feel free to “like” Mobile Cuisine…we do use our likes as a metric of our social media strategy.

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food truck tip of the day

Outside of food quality and service, the biggest issue for food truck owners is keeping a positive attitude with their staff and keeping them motivated. The interesting thing is, when your staff is helpful to customers, they will typically receive positive feedback.

Having a good grasp of food knowledge is one thing, but local information and recommendations can really make a difference to a customer’s experience. Build up your staff’s local knowledge and their ability to assist your customers and even those who may just be walking by.

Use this list to build a local fact file for each of the cities your food truck operates in for your staff, and quiz them from time to time to check if they’re offering the correct answers.

Make sure your food truck staff can respond to questions like these:

  • When did the business start, and who were the first owners?
  • If there have been other owners since, what has changed?
  • Do you do catering, functions etc?
  • What’s the website, phone number, and email address?
  • Where can I find a local taxi, bus, train etc?
  • Phone number and website for transport information.
  • Best place for parking – long and short stay.
  • How much does it cost – described in a way that makes it sound affordable.
  • Where is an ATM?
  • Where is the post office or where can I buy a stamp? How much does postage cost on a postcard or letter?

Local attractions and points of interest:

  • Places that would appeal to a family with young children.
  • Places that would appeal to people that like shopping.
  • Places that would appeal to a group of sport players who are staying locally for a competition.
  • Places that would appeal to people who like walks and outdoor activities.
  • A well-known tourist attraction – hours of opening and costs etc.
  • Local bookshops, fashion shops, music shops, gift shops and department stores for browsing.
  • Is there an internet café nearby?

There are many more but we wanted to get you started.

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wandering-dago

ALBANY, NY - The Schenectady-based food truck called the Wandering Dago — attacked for its (so-called) controversial monicker, beloved for its paninis, tater tots and milkshakes — has served up a second lawsuit against New York state.

The new suit, filed Wednesday in U.S. District Court in Albany, claims that Wandering Dago co-owner Andrea Loguidice was fired by the Department of Environmental Conservation on trumped-up charges a month after a superior warned her against taking a more active role in the business, and reminded her that Gov.Andrew Cuomo had denounced its name.

In late August 2013, Loguidice and her partner Brendan Snooks filed suit against the Office of General Services and the New York Racing Association, claiming that the truck had been rejected by OGS’s summer lunch program on the Empire State Plaza and banished from the Saratoga Race Course on the first day of the 2013 meet due to state officials’ objections to its name. That lawsuit, which is in discovery, is moving forward.

Find the entire article at timesunion.com <here>

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Lou Elovitz Food Truck Quote

“Why would a restaurant be entitled to keep a competitor away? Because they pay rent? That makes no sense. People have a right to buy food anywhere. We’re talking about food, sustenance – people must eat.” – Lou Elovitz

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Jacksonville food truck court
Image credit: Anthony Hashem

JACKSONVILLE, FL - The owner of Happy Grilled Cheese — the popular food truck turned brick-and-mortar store— has rolled out plans to open a food truck food court, bringing together a mixture of vendors that would offer a variety of cuisines.

The food court location, at 3814 Beach Blvd., is a former bar/restaurant and drive-through liquor store. It will feature indoor and outdoor seating, air conditioning, bathrooms and free Wi-Fi, said ownerAnthony Hashem.

A local artist will be designing the inside the building and restoring the old restaurant seating to give the place an old fashioned diner vibe.

“The location is really good. It’s about three minutes from San Marco and five minutes from downtown,” Hashem said. “It’s more centrally located than most restaurants.”

There will one or two attendants in the building, which will be open Monday through Friday from 10:30 am to 2:30 pm.

Find the entire article at bizjournals.com <here>

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LATE NITE CHEF FIGHT

LAS VEGAS, NV - In FYI’s new series, “Late Nite Chef Fight,” elite Las Vegas based chefs leave behind their well-equipped kitchens and enter never-before-seen food trucks where they will try to outwit and out-cook their competition. Eight one-hour episodes will premiere on Saturday, November 22 at 9pm ET.

Based on the real after hour’s chef competition that takes place in Las Vegas, each episode of “Late Nite Chef Fight” has two leading Vegas-based chefs competing against each other in a food truck they have never stepped foot inside before. With a lively audience cheering them along, the chefs battle it out and go head-to-head after hours on the Las Vegas strip. Using a diverse and exotic range of unfamiliar ingredients left behind in the food trucks, the chefs will create three unique dishes in three fast paced rounds.

The winner of the first round chooses which of the two different food trucks they will work out of and winning the second round gives the chef a major advantage against their competitor. In the third and final round, the chefs must create a main course that coincides with the previous two challenges. The dishes are presented to two expert judges, with the winner taking home the ultimate Vegas bragging rights and a meal cooked by the loser.

Laila Ali, athlete and health and wellness expert, along with chef and restaurateur, Vic “Vegas” Moea, serve as hosts. Rotating guest judges are Spike Mendelsohn, Michael Chernow, Casey Lane and Chris Oh.