A reader of Mobile Cuisine is a friend of a food truck owner that sells different coffees and gourmet breakfast sandwiches. Because of their excitement to get open as soon as possible, they pushed up their grand opening 2 weeks earlier than they had originally planned. Unfortunately the food truck owner has virtually no experience running a business. They have never taken inventory, run a cash register, or even opened an Excel spreadsheet.
It is always recommended to have a soft opening a week or two before you make your Grand entrance into the market. During that time you have a chance to adjust your menu by eliminating or adding some items, take customer suggestions, or even rework the operational flow in the kitchen if its needed. You can let people know you’re open but don’t do any marketing or advertising. This will result in a small steady stream of people who will already be familiar with you and your staff personally. Basically this time will allow you to work out the kinks on a very forgiving customer base.
You get ONE opportunity to make a good first impression. Don’t mess yours up by bringing in the local customer base on the first day you open your business. You may never get the chance to bring some of those customers back again.