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food truck wordpress themes

Are you still struggling to get your food truck website online? Last year a group of website designers created a very helpful theme for food truck vendors to use to create a fully functional website using the WordPress as the backbone of the project.

We just found out that these developers have added some additional functionality to this theme which now allows food truck vendors to set up their own online store, inside their website.

WooCommerce (the same plugin that we use for the Mobile Cuisine Store) allows a website owner to set up a shop and sell items such as branded merchandise or even your own food products.

This theme comes with 10 standard layouts that can be customized to match your food truck’s branding. It’s also responsive, which allows you to create a website that is designed to be easily read and navigated through, no matter what type of devise the user happens to be using.

There is also a built in mapping system which allows you to pin point your truck’s current location no matter where your truck is parked, and provides prospective customers with the best route to find your truck.

List of additional features of this Food Truck WordPress Theme:
  • Create as many menus as you want
  • Quickly manage your events
  • Unlimited layout possibilities
  • Onepager and Multipage options
  • SEO optimized
  • Custom shortcodes
  • 10 custom widgets
  • Multilanguage support (WPML)
  • Unlimited sidebars
  • Retina ready
  • Font awesome icons
  • Automatic Theme Updates
  • 8 blog post formats
  • 600+ google fonts

So what are you waiting for? Get over to Themeforest today and check out the demo for this awesome food truck wordpress theme.

Have you purchased this theme for your food truck website? We’d love to hear your thoughts on this theme, and how you’ve customized it. Are you running into problems with it? We’d like to hear about your problems too. Please share your thoughts on this food truck wordpress theme in the comment section below, Tweet us or share them with us on our Facebook page.

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hillbilly food trailer

ERWIN, TN — Lewis Carsten admits business was initially a little sporadic at the eatery he and his wife, Pat, opened in Erwin a little more than four months ago.

But Carsten said the reputation of Hillbilly Butts and Brisket BBQ has spread, and he is now having difficulty keeping up with the demand for the smoked chicken, Boston butts, beef brisket and baby back ribs he prepares from the mobile food cart.

“Most days we sell out,” he said. “Here in the last month or so, we pretty much sell out every day.”

However, Carsten said he now as a bigger problem than having enough food to satiate the hunger of his expanding clientele. Last week, Carsten and his wife received a letter from the town of Erwin notifying them their mobile food unit does not comply with the town’s zoning regulations.

According to the letter from Erwin Code Enforcement Official Michael Borders, which Carsten said he received this past Thursday, the mobile foot unit is not “expressly permitted” in the town’s B-2 arterial business district.

The letter states those in violation of this zoning ordinance could face fines of not less than $2 and no more than $50 for each day the violation continues. The letter also states in any case in which a building or structure is erected, constructed, reconstructed, repaired, converted or maintained in violation of the ordinance, the “building inspector or any other appropriate authority or any adjacent neighboring property owner who would be damaged by such violation, in addition to other remedies may institute injunction, mandamus or other appropriate action in proceeding to prevent the occupancy of such building.”

In the letter, Carsten was given 30 days from its issuance to comply with the town’s zoning regulations.

Carsten said the letter came as a surprise to him, as he and his wife had done their due diligence before opening the stand. Carsten, who has been barbecuing for around 50 years, said after he and Pat decided to purchase and renovate the food cart, the Lamar community residents acquired licenses and permits from Washington County. After opting to set up shop in Erwin, the couple checked with officials in the Unicoi County Courthouse and Erwin Town Hall and were advised these permits and licenses would be honored in Unicoi County, Carsten said.

“We went to everybody,” Carsten said. “We crossed our t’s. We dotted our i’s.”

The Hillbilly Butts and Brisket BBQ food stand opened for business on June 9, locating in front of a vacant building on North Main Avenue.

Borders said Monday that the town’s zoning ordinance, which has been on the books since 1971, does not specifically state that mobile food units are permissible within the zoning district in which Hillbilly Butts and Brisket BBQ is located.

Per the town’s zoning ordinance, businesses and facilities permitted within the B-2 business district include hotels and motels, auto and mobile home sales, restaurants, offices, funeral homes, lodges and clubs, places of amusement and assembly, and public and semi-public buildings and uses.

“There’s lots of different uses that can fall under there but, unfortunately, a mobile food unit we cannot see fitting under any of these permitted uses,” Borders said.

Find the entire article at johnsoncitypress.com <here>

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boston food truck

BOSTON, MA - Your future lunch break is about to drastically improve, folks! In the past, food truck fans weren’t able to get their Roxy’s Grilled Cheese, and other mobile eats-fill after October on the Plaza. Thankfully, that’s about to change.

Last week, Mayor Marty Walsh announced that moving forward, City Hall Plaza’s mobile food truck vending will be a year-round program, which includes this winter.

Mayor Walsh stated in a release:

“The City of Boston continues to support local businesses … Lunch shifts are of the most desirable to food trucks and particularly those on City Hall Plaza due to heavy pedestrian traffic and increased sales. City Hall Plaza also offers the greatest variety of fare as individual food trucks can vend only once per week at this location. I’m pleased that we are able to offer additional opportunities for these businesses.”

According to Tara Hatala, mobile food truck coordinator, Bostonians will have access to three different food trucks on City Hall Plaza each day this winter, Monday through Friday. A winter schedule should be in place by this Friday, October 24, notes the release.

Currently the City of Boston’s mobile food truck program consists of 70 food trucks. The Office of Food Initiatives will hold a mini lottery for the City Hall Plaza site this winter for all permitted food trucks in the city.

Find more information on Boston food truck schedules <here>

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Food Truck Health Inspection

Although it may be tempting to put off certain repairs to your food truck or overlook a few minor health violations in hopes that the health inspector won’t pay you a visit in the near future, a better practice is to treat every day as the day an inspector will show up.

Today we provide some tips to keep that food truck health inspections spotless and those citation costs to a minimum:

Tips For Acing Your Food Truck Health Inspection

Inspect your truck every month

The best way for you and your employees to prepare for any inspection is by performing a self-inspection on your food truck every month. The saying “practice makes perfect” fits perfectly into any conversation about the health inspections your food truck receives.

When conducting self-inspections, you should take the role of the inspector and have another staff member take your role so your employees know what will be looked at and how they can help maintain your truck with minimal assistance.

Here are some tips for conducting your own monthly food truck health inspection:

  • Surprise your employees with an inspection.
  • Arm yourself with the right tools.
  • Use the local inspection sheet.
  • Start outside.
  • Give your truck the white-glove treatment.
  • Ask “why” questions.
  • Check your records.
  • Point out the positive as well as the negative.
  • Review your findings.
  • Schedule a mandatory staff meeting to delegate tasks

Within a day of your monthly self-inspection, or an official health department inspection, schedule a staff meeting to go over the findings. Make sure your staff knows this meeting is more official than your regular meetings. Be sure to have an agenda plus a time and action plan, and assign tasks to each employee regarding what needs to be inspected and cleaned in order to comply with health department regulations.

Figure out what to fix from the past

Use your previous inspection reports, which the health department provides upon completion of its inspection, as a guide to help you and your staff clean your kitchen,service window area, storage, and cooler areas.

Before an inspector shows up, he usually does the same thing and typically makes a point of reexamining these areas to make sure you’re keeping them up to snuff. Showing that you’ve taken care of previous issues tells an inspector that you take his reports seriously. Some health officials even speed up their inspections knowing that you’re willing to listen to them and follow their advice.

Ask for an inspection by an exterminator

Nothing will shut down a food truck faster than an inspector finding a cockroach or the remains of a little critter. Because rodents, flies, cockroaches, and other pests can contaminate food and food preparation surfaces, any evidence of vermin or insects inside a food truck can cause pointdeductions.

If an active infestation is discovered, the health inspector can shut down the establishment immediately and keep it closed until the problem is resolved.

Check your refrigeration

You and your employees open and close your food truck refrigerators numerous times throughout the day, causing their internal temperature to rise several degrees. If your refrigerator is set at exactly the minimum required temperature of 41 degrees Fahrenheit, the actual temperature may be several degrees higher by the middle of the day.

Consistently check the temperature inside the refrigerators to make sure your food is being stored at the proper temperature.

Another refrigeration area to look at is the drainage. Each week, make sure your drains are flowing freely by pouring boiling water into the bottom of the appliance to find and remove any clogs.

Keep your cooler shelves clean

The bottoms of cooler shelves have a tendency to collect grime, dirt, or residue from vegetables, meat, spilled milk, and so on and are regularly missed by cleaners. A lot of fairly new restaurants are found guilty of making this mistake during the inspection following their openings.

Every week, or as needed, fill a sink with warm soapy water, remove all trays and racks from the inside of the cooler, and wash them in the sink. Wash the inside of the cooler along the sides and bottom with the warm soapy water, too.

Check your water temperature

Over time, the water heaters used in food trucks can fail to reach their maximum water temperature. Although the water may feel hot to your touch, it may not meet your health department’s standard.

Why risk a mark against you during your inspection — or even a fine — if using a thermometer under your water tap monthly can help you avoid it? If you determine that your water heater isn’t producing water at its maximum temperature (check the manufacture’s guide for the specific data for your equipment), contact a licensed plumber to repair or replace the unit.

Clean your coffee mugs

Your personal coffee mugs or water cups that you have sitting around while you’re busy working the grill can be inspected, too. The problem probably isn’t a citable one, but any significant sign of dirt and wear can affect the way the inspector perceives your entire operation.

Make an appointment for an inspection

After you and your team have completed a thorough cleaning of the truck, call your health inspector and ask him to schedule your vehicle for an inspection. Let him know that you’re attempting to achieve a high health department score and that you’d like an inspection in the near future.

Due to their tight schedules, many inspectors will fit you in as soon as possible because they know they’ll be busy later in the year as new inspections, reinspections, and follow-up inspections are called for. And that way, you’ll know that your truck is as clean as possible during the inspection.

Inform your staff that the health inspector is coming

Make sure every one of your employees knows that the inspector may show up. Even if it’s a week before the scheduled inspection, make sure your employees are on their toes by monitoring the truck’s cleanliness and pointing out issues that need correction immediately.

Remind everyone to wash his hands frequently, and keep water splashed in the hand sinks. Nothing is worse than having your hand sinks dry when the inspector shows up. Also make sure you have hand sanitizer in the truck.

We hope these tips help you breeze by your next Food Truck Health Inspection. If you happen to have any additional tips that you have found helpful, please feel free to share them in the comment section below, Tweet us or share them on our Facebook page.

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san bernardino

SAN BERNARDINO, CA - San Bernardino County supervisors on Tuesday will consider amending its food truck ordinance, which if approved would lift the permit requirement for vendors at businesses or nonpublic events.

The county is the only one in California that does not allow roaming food trucks. In April 2012, the Board of Supervisors approved an ordinance establishing guidelines for food truck sanitation and inspection as well as a permitting process for major and minor events.

Board Chairwoman Janice Rutherford, who proposed the ordinance in 2012, is pushing to lift restrictions so food trucks can roam freely and vendors can sell their wares wherever they want.

“I think particular business owners who want to have food trucks on their property should be able to do that without another layer of red tape,” Rutherford said Friday. “I’m certainly going to raise that to my colleagues on Tuesday and see if we have the support to get there.”

The requested amendment to the ordinance came after a vendor complained to the county that they needed to get a three-year permit to sell food to workers at a construction site for about six months, said Scott Vanhorne, Rutherford’s communications director.

During an inaugural food truck festival Thursday in the parking lot of San Bernardino City Hall, lines were so long at the trucks that people wound up going to the neighboring Molly’s Cafe to eat because they didn’t want to wait so long, Rutherford said.

“There’s a synergy that food trucks bring that the county could benefit from,” Rutherford said.

The amended ordinance would only apply to unincorporated areas of the county and not impact the county’s 24 cities. County staff is also recommending that events with a minimum of 100 attendees be required to obtain permits from the county, redefining under minor food truck events as those with 100 to 499 attendees and major food truck events as those with 500 or more persons, according to a staff report prepared for supervisors.

Find the entire article at sbsun.com <here>

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8 Lessons For Future Food Truck Owners

When I was researching to start my own food truck (still in the planning stages) as well as the research I did for my book, “Running A Food Truck For Dummies”, I had the great fortune of receiving a lot of great advice from a lot of people with food truck experience.

In the spirit of sharing, I thought I would jot down some of the lessons I found the most helpful.

8 Lessons For Future Food Truck Owners

You can’t do it alone

Over the years you’ve heard about food trucks across the country as “one man” or “one woman” shows. The truth is there is no such thing. Sure, there are many successful food truck owners who came from backgrounds with very few advantages in life.

It’s also true that all of these people had to work incredibly hard to get where they are and they should be recognized for their hard work, but they still aren’t one person shows. No one is. Every single person who has experienced any degree of success in the mobile food industry has a long list of people they owe this success to.

You’re going to things that make you uncomfortable

Whether you have a fear of talking to strangers, or taking financial risks, being a successful food truck owner means coming up against your fears and doing what needs to be done. Every time you do something that needs to get done, despite being uncomfortable doing it, you’re bravely stepping up to the plate. Over time, the things that make you feel uncomfortable will become much easier.

Freedom comes with a price tag

There is a lot of freedom in being a food truck owner. When you work for yourself, you get to call the shots. You can take time off to do things a normal 9-5 doesn’t allow. But in exchange for these freedoms, you will have to put in long, hard hours. You may find yourself working harder than you have ever worked in your life.

You don’t have to step on other people

There is never a justifiable reason to speak poorly about your competitors, no matter what they may say about you behind your back or in public. One of the most satisfying things you can experience as a food trucker is uplifting other people, rather than pushing them down.

You have to learn how to say no

The ability to say no is crucial as a food truck owner. If you don’t master the art of saying no, sooner or later you will get burnt out and exhausted. You’ll eventually let staff and customers down if you attempt to keep up with everything. Commit only to the things you want and have the time to do well.

Flexibility is key

There are going to be times when things don’t go according to your plan. Look at your food truck business plan as a road map, and remember to leave plenty of time and space for detours. If you don’t bend, you’ll break.

Commitment is required daily

You don’t just commit to being a food truck vendor once in your life. You have to continually do it day in and day out. To take that a step further, there will be days when you have to recommit yourself multiple times a day. Doing what you love for a living sometimes means doing things you’d rather not.

You have the same amount of time as everyone else

Every food truck owner has a busy life, but most aren’t nearly as busy as they believe they are. In reality the problem isn’t that you don’t have enough time, it’s how you spend it. Try tracking everything you do for a week or two. See how many time wasters you can eliminate to make room for what you want to accomplish.

These eight lessons are just the start. There are a lot of brilliant people out there running food trucks, so I expect to keep learning every day I’m involved.

What have you learned that has changed the way you approach running a food truck? Do you have any additional lessons for future food truck owners? If so, feel free to share your ideas in the comment section below, Tweet us or share them on our Facebook page.