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Do you spend much time doing preventative maintenance on your food truck? If not, why?

food truck being towed

image from evgrieve.com

Your food truck is how you are able to deliver your fantastic menu to your customers. If it won’t start or is stuck at the auto repair shop, your mobile food business is closed until you can get it back on the road. In this article we’ve compiled 50 tips full of advice, surprising tricks, and vehicle care tips to prolong the life of your kitchen on wheels!

Drive with care every day

Drive with care every day and your food truck will reward you with longer intervals without repair.

  • Do not race your engine during start-up. This is a quick way to add years of wear to your engine, especially if it’s cold outside.
  • Accelerate slowly when you begin your drive. The most wear to the engine and drive train occurs in the first ten to twenty minutes of operation.
  • Warming the engine by letting it idle in the commissary parking lot is not a smart idea. The engine doesn’t operate at its peak temperature, resulting in incomplete fuel combustion, soot deposits on cylinder walls, oil contamination, and ultimately damaged components.
  • Put less strain on your engine and automatic transmission by shifting to neutral at red lights. Otherwise, the engine is still working to push the truck even while it’s stopped.
  • Avoid driving at high speeds and accelerating quickly, especially when it’s very hot or very cold outside. Such driving behavior will result in more frequent repairs.
  • Extend the life of your tires with careful driving. Observe posted speed limits. Avoid fast starts, stops, and turns. Avoid potholes and objects on the road. Don’t run over curbs or hit the tire against the curb when parking.
  • When turning your steering wheel, don’t hold it in an extreme right or left position for more than a few seconds. Doing so can damage the power-steering pump.
  • Consolidate your short driving trips. Most of the wear and tear — as well as the pollution your food truck generates — takes place in the first few minutes of driving.

Buy gas at reputable service stations

Ask whether the gas you buy is filtered at the pump and if the station has a policy about changing the pump filters regularly. If you get a song and dance, find another gas station. Some stations don’t have pump filters, making you more vulnerable to dirty gasoline. Other stations may not mix alcohol and fuel properly — or worse, water down their product. Find a station you trust and stick to it.

Don’t fill up if you see the tanker

If you happen to see a gasoline tanker filling the tanks at your local gas station, come back another day or go to a different station. As the station’s underground tanks are being filled, the turbulence can stir up sediment. Sediment in your gas can clog fuel filters and fuel injectors, causing poor performance and possibly necessitating repairs.

Lighten up your key chain

Does your food truck key share a chain with a dozen or more other keys? That’s a pretty heavy load hanging off the car key when it’s in the ignition. The weight, combined with bouncing while you drive, can wear out the tumblers inside the ignition and eventually lead to ignition switch failure. To add years of service to your ignition switch, purchase a lightweight key chain that allows you to separate your ignition key from the others. Drive with only the ignition key in your ignition. If your ignition key “sticks” when you try to turn on the truck, it’s a warning that your ignition switch is about to fail. Replace it before you get stranded.

Keep an auto log

Keep a pad and pencil in the glove compartment and use them to record your gas fill-ups and mileage. If you notice that your gas mileage worsens, mention it to your service man. It may be an early warning sign that something is wrong with your truck.

Preserve your truck during long-term storage

If you are not going to use your truck for more than a month, store it properly to prevent unnecessary damage and repairs upon your return.

  • Fill the gas tank to help prevent condensation from accumulating in the gas tank. Add a fuel stabilizer and drive the car around a bit to distribute the additive to engine parts.
  • Place a vapor barrier on your garage floor. A 4-mil polyethylene drop cloth will do.
  • Disengage the parking brake to help avoid brake corrosion.
  • Put the truck on jack stands to take the weight of the vehicle off the wheels and tires.
  • Disconnect and remove the battery to keep it from draining. Place the battery on a trickletype charger. Or periodically drain the battery, using a small light bulb, and then recharge it with a low-volt charger.
  • Plug the tailpipe with a rag to prevent moist air from infiltrating into it.

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Cutting your food truck’s food cost can be a tricky proposition. While food costs are always on the minds of food truck owners, most think more about the quality of the food they are serving their adoring customers.

Cut Your Food Truck's Food Cost Without Sacrificing Quality

Since its birth, the food truck industry continues to grow, but at the same time food truck operators cannot risk alienating their existing customers by skimping on their food quality.

The menu of a food truck is the most powerful tool to manage this tedious balancing act. What is sold from your truck is what drives your revenue and costs. Your food truck brand is almost entirely based around your menu. If you don’t have cost-effective, highly profitable signature items on that menu, it needs to be updated.

The key is not to do any price cutting that your customers can see, and never use the words, “cut or reduce” when explaining the changes with your staff. Rather, it should be, “improve, revise, enhance”. It’s a matter of perspective, but it’s hugely important in terms of protecting your brand.

Here are 10 ways to reduce your food truck’s food costs, not quality:

  • Breakdown and analyze costs on every one of your food truck’s menu and be flexible enough to react. It’s one thing to know your costs, but if you’re locked into your menu it’s useless information.
  • If you don’t already have them, create new high-appeal/low-cost signature items.
  • Avoid coupons and discounts. Instead sell combo meals. Mix and match items in a way that makes sense and gives customers great value.
  • Build new revenue streams, such as catering or late-night dining. Generate real growth in your food truck business; don’t just get artificial growth through inflated menu pricing.
  • If at all possible, buy in bulk. While it may be difficult to find proper storage of the extra food items, the food cost savings in the long run could equate to great savings.
  • Consolidate suppliers and negotiate. Instead of spending $150 with each of four distributors, spend $600 with one and increase your leverage on price.
  • Buy seasonal. This is your most cost-effective menu approach for controlling your food truck’s food costs.
  • Try alternative proteins. Value-added beef cuts off the round or shoulder, like hangar and flatiron steaks, can save you as much as 20 to 30 percent.
  • Always use weights and measures to ensure portion control.
  • Talk trash. Let your food truck staff know that you’re watching what gets dumped and follow up by using clear garbage bags, weighing trash and/or restricting dumpster access at your commissary.

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When it comes to naming a food truck, a prospective owner needs to give as much thought to it as they would in naming their child. It’s a name that you will use for the lifetime of your mobile food business.  What you name your food truck can contribute to its success. This single name will help you establish the core concept and identity of your business, as well as build your truck’s brand awareness.

Food Truck Naming

First and foremost, you must determine your target market. Whether you are looking to attract families, the business crowd, the baby boomers the millenniums (or for that matter all of the above), your name should be something your core customer base can relate to. Second, your name needs to represent your brand and what type of dining experience you wish to offer from your service window. Last, make sure the name is easy to pronounce (customers will not want to dine somewhere they can’t say), easy to spell and easy to remember.

Here are several helpful ideas on how to come up with a name for your new mobile food operation:

Name it after an area code

One of the big trends for naming food trucks today is to use the area code of your operation or the country code of the cuisine you serve. For example, Via 313 an Austin, TX food truck that sells Detroit style pizza (313 is the area code of Detroit), or 5411 Empanadas a Chicago food truck that sells Argentinian style empanadas.

Name it after your signature item

If you specialize in one type of food (as most food trucks do), consider incorporating your signature item into the name of your truck. For example, a food truck that mainly sells hot dogs in Dallas calls itself “Sassy Hot Dogs.” Not only will this help identify your truck for exactly what it sells, but it will also help improve your rankings in Internet search engines.

Name it after an ethnicity

If your mobile food business specializes in a type of ethnic cuisine, it makes sense to give your truck an ethnic name – just make sure it can be phonetically translated into an easy-to-pronounce English word, and that customers are able to easily figure out what type of cuisine you serve. Also, beware that while the name might translate to something meaningful in your own language, it might not always sound appetizing or inviting as an English word.

Use a clever, witty pun

One of the best ways to grab attention is to come up with a clever pun for your food truck name. A clever name can also help ramp up profits, as you can market your name/brand on T-shirts, caps, aprons and other retail merchandise for sale from your sales window. Example, Wienerbago our 2013 Punniest Food Truck Name of the Year.

Name it after yourself

One of the more traditional trends is to name the food truck after yourself or a relative, like “Mama’s Food Truck – Malaysian Cuisine.” This is a good idea if you have a great story to tell or a larger-than-life personality, and works better if the person the truck is named for is actually going to be working in the truck. Trucks named after the owners also help to create better personal relationships with customers, as it evokes the feeling that you are inviting your customer into your own home.

Adding “food truck” to the name

It is always a good idea to add the primary identifying words to your food truck name that will help customers understand that your operation is mobile. Using the word “food truck” can attract the right crowd especially when they are searching for a local food truck online.

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Are you looking at starting a mobile food business? Have you determined that you will be operating this business at your local and state fairs, but a food truck isn’t the route you want to go with for the platform of delivery for your concession food? Then concession trailers are what you need to look at.

buying a concession trailer

Concession trailers come in various sizes and shapes, so you need to know some important factors to consider when searching for the right type for your needs. These things will help you determine the best trailer to get.

Here are five factors to consider before purchasing a concession trailer:


There are many different types of trailers available these days. That is why it is imperative that time is taken to research the different options. Find out what each one is used for so you can be sure that you are getting one that will fit your concession needs. This is imperative to do because if you don’t, then finding the right one can be difficult.


You have to take time to consider what types of foods you will be selling. The food is important because this will help you eliminate all the concession trailers that are not good for that type of food. In other words, knowing what type of food you will be selling will make your decision much easier when deciding the right trailer.


You have to take the time to consider the amount of storage for the foods you will have. Also how much space will be needed in the trailer to make this type of food. These two things are imperative to consider before choosing any trailer.

New or Used

One very important thing to consider is whether you will get a new trailer or a used one. The newer ones will have all the warranties, so definitely take this into consideration. The used trailers will save you money and by shopping online, you can do some comparison shopping before deciding.

Your Budget

Always consider how much your budget is for getting the trailer. This will help eliminate a lot of the trailers right off the bat. If you take time to shop around you can always find trailers that will be in your price range. Just don’t settle for just any trailer, be sure it is exactly what you need before getting it. With time, you can always find the right trailer within your budget.

These are the most important things to consider before deciding to get any concession trailers. Always be smart and do your research first so you can be sure you are getting the right trailer for the concession foods you want to sell. This will help you be more successful with your new business for sure.

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Many food truck owners miss out on the great opportunity that the Internet provides for their mobile food business by making costly blunders with their web sites. Let’s take a look at ten common mistakes frequently encountered at food truck web sites.


Hide and Seek

For some unknown reason, there are food truck sites that hide their contact information. This really is lesson number one when building your website. Have your contact information in very easy places to find. You should also have a special “Contact Us” page with more details including catering, hours and other pertinent information. Hide and seek is a fun game when you are a kid, but not on a website.

What’s on the Menu

Your menu is the number one thing that customers look for at a food truck web site. Are you taking full advantage of posting your menu online? Prices should be included and there should be a printable version of the menu available as well, perhaps in a PDF format. Exceed your web site customer’s expectations by posting the most effective menu presentation possible.

Lack of Photography

Nothing else can convey the brand image of your food truck better on your site than quality photography. There is no reason for your web site not to have a variety of beautiful four-color photographs especially since there are no real size constraints with a website like there are in traditional advertising. Photos of your food, your truck, as well as your people can make a major impact.

Who Works in Your Food Truck?

Time and again, I encounter food truck sites with no evidence that any real people work there. This is amazing to me because your people are your mobile food business. Show them off – because this is an opportunity to differentiate yourself from the other trucks that make your truck special. Who’s in the kitchen, the service window, and who are the owners. Include pictures and bios of as many people as possible.


You’ve got to think of your website much like your business telephone. Your goal may be to answer every call within two rings. Likewise, your goal should be to answer every email inquiry that comes from your site within 24 hours (or sooner). Emails, like phone calls are business leads, and customers taking the time to email are serious about contacting your food truck. Respect this and take advantage of prompt follow-up to win business.

No Email Communication

If your food truck is not using email to communicate with customers, then you are missing out on a big opportunity to promote your business and build a loyal customer base. At minimum, you should have a form on your site for customers to sign up for a newsletter or event information. Follow up with regular, timely emails to your list. This is perhaps where many food trucks stumble, yet this is precisely where the most opportunity exists. Contacting your customers on a regular basis with information that they have requested is one of the smartest marketing moves that you can make.

Happy Mother’s Day

This may be a big event for your food truck with a special menu, music and maybe even flowers. I don’t want to read about it in September though! Your Events or What’s New page needs to be fresh and relevant. This area of your site should be a tool to actively promote your food truck and drive business in, and having old information here is a web site sin.

Design and Brand Disconnect

Upscale food, but low scale graphics and site design. It happens all the time on the web. Your cousin’s friend could build your web site 10 years ago, but not today. Your web site is an extension of your brand.  In simple terms, make sure that your web site creates the correct expectation of the dining experience.

Not For Sale

Your food truck’s web site should sell for you 24/7 with no breaks. Many mobile food business sites make the mistake of solely being a content site – i.e. name, menu, phone number. The best web sites look at their Internet program as an integrated marketing and sales tool. They do things like take sell merchandise, help book catering, and promote gift cards. Is your site selling for you? If not, then you’ve got some work to do.

Now Hiring

Throwing a big bright orange “Now Hiring” sign in your truck’s service window can be a bit tacky for sure. Having an Employment Opportunities section on your website is not tacky in the least. Take advantage of your website to spread the word about what a terrific place your truck is to work by posting open positions with detailed job descriptions. Build an online job application form, and include information of how prospective employees can best submit their information.

If you are looking for strategies to incrementally increase your business, then take a good look at your web site to ensure that you are not committing any of these web site sins. These ten mistakes are all easily avoidable and must be reconciled in order for a food truck to successfully capture business from its Internet efforts.

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The signs that fall is sneaking up on us are starting to show: the days grow shorter, leaves are beginning to trickle to the ground, and the hot blanket of summer is slowly lifting.

fall food truck maintenance

As the seasons change, the needs of your food trucks change, too. Maintenance is especially important as fall and winter encroach.

Here are 10 maintenance tips to keep your food truck running in tip top shape:

  • Test and re-test your tires. Since tire pressure changes pretty dramatically when temps drop, you should check the pressure first thing in the morning. Properly inflated tires help with weight distribution and reduce risk of blowouts at high speeds.
  • Change fuel filter.
  • Test your battery. Ensure that it’s secured and that connections are tight. Replace it after 72 months.
  • Check the windshield for cracks and pitting. As temperatures increase, stress on the glass can increase, leading to crack propagation.
  • Replace your wiper blades. The blades are your best friend during a winter storm.
  • Check exhaust systems to ensure that they are free of leaks.
  • Check and refill antifreeze, transmission fluid, power steering fluid, and brake fluids.
  • Check all belts and hoses.
  • Prepare your emergency kit and restock from the previous winter. Don’t forget road flares, fire extinguisher, reflective triangles, first aid kit, water, solar blanket, and jumper cables.
  • Adhere to all recommended maintenance schedules.

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We are continually asked by our readers what the keys are to a food truck’s success. The answer we give is often rather vague and for a specific reason. There is no set list of rules to operating the perfect food truck. Their are a lot of common traits held by successful food truck owners and many of them run their businesses in similar ways…but there has yet to be a list of best practices that anyone can pick up and use to become successful.

keys to successful food trucks

In this article we have gathered 15 keys that many of the most successful food trucks use as a basis for the business decisions they make.

  1. A labor crises does not exist, but a turn over crises does. Food truck must focus their energy on retaining the good employees they already have and they will never have to worry about finding new ones. Another part of this key is to train moderate employees with long term potential, into good employees; then, never hire employees that are less than moderate with long term potential.
  2. Customers “own” your food truck. The the mobile food vendor doesn’t Always work to satisfy the customer…  if you don’t, someone else certainly will. Then, when you are done working for your customer, work for your employee. It is only then you will reap the reward of an employee who works for your customer through your example, and a customer who works for you through their continued patronage and that of their many friends.
  3. The employee is always your FIRST market. Sell the employee on your products and services and they will sell your customers. Then, never treat a customer better than you treat your employee.
  4. Keep it fresh, keep it focused and remember to always say “Thank You”. These easy words will keep good people with you and your customers coming back often.
  5. Do not spend so much time trying to trim costs without spending an equal amount of time training your staff to sell more and serve better. Most food trucks fail when they try to “save” their way to profitability.
  6. Make something idiot-proof and sure enough, someone will invent a better idiot. The difference between genius and stupidity is that genius has its limits. Expect and demand the greater good from your employees; they will achieve it…. treat them as if they have no intelligence, and they won’t disappoint you.
  7. Train daily. Review often. AND never practice on a guest.
  8. Do not run a food truck. Manage a small business. Success cannot be determined upon profit and losses alone. If you torture numbers, they are certain to tell you anything.
  9. The real bottom line is not how much you get from your customer, it’s how much your customers get from you. Perceived value of the entire experience is of greater importance than any single dollar you can bank. The interest you earn from a satisfied guest is greater than the interest from a bank.
  10. A customer is not always right – because this would imply that in every situation the employee is always wrong. The customer is not always right, but the customer is always the customer and it is all right for the customer to be wrong.
  11. The difference between food truck reality and fiction is simple. Fiction has to make some sense.
  12. View suppliers and purveyors as partners not adversaries. Anytime someone gets something for nothing, someone gets nothing for something.
  13. Different is not always better, but better is always different. We may never know the key to success, but one sure way to failure in the mobile food business is trying to please everybody. Stay true to your concept and the guest demographic group you have chosen to serve.
  14. The more you keep doing what you are doing, the more you are going to get what you got. If you are happy with the results of your business, keep doing what you are doing. If you are not, then there is only one way to correct it.… you have to change the way you do things in business, until you are satisfied with the results.
  15. The most powerful weapon on earth is the human soul on fire.
  • If you are no longer driven, find a new way to steer your business.
  • If you are no longer passionate, rediscover the romance of hospitality.
  • If you have lost the spark, let the joy of owning a business relight your fire.
  • Employees and customers would rather work for or patronize a leader who is inspired. The manager or business owner who lights the atmosphere of their establishment with the energy of a burning bonfire will achieve greater success than dozens of uninspired individuals holding a cake candle.
  • You never lose until you quit trying!

One thing you may have noticed while reading this list is that none of these keys are related to the food food trucks serve. Don’t be alarmed by this, since any successful mobile food business needs to provide their customers great food. The keys we provided are related to how you should approach your mobile food business and the business related decisions you will have to make on a consistent basis.

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As a food truck owner you understand the importance of a blog in today’s competitive environment (and if you don’t read this). So, to get the word out about your food truck, you assemble your blog and diligently begin the process of writing helpful, relevant and educational posts.

Every few days you dutifully post to your blog until the unthinkable happens: you run out of ideas, your creative well is dry and you’ve entered the dreaded land of “Blogger’s Block.”


Not to worry – help is on its way. Here are our 50 post ideas to help you overcome “Blogger’s Block” and bring about a whole new level of creativity on your food truck blog:

  1. Identify a pressing problem in the mobile food industry and provide the solution.
  2. Review a best-selling book about food trucks.
  3. Interview an expert food truck owner and post the interview.
  4. Write a tutorial or how-to article.
  5. Put together a list of people in mobile food industry that you recommend following on Twitter.
  6. Make a 3-5 minute video or screen cast and post it.
  7. Compile a top ten list of important resources for your readers.
  8. Illustrate how a current event relates back to food trucks.
  9. Assemble a list of the top 10 books about food trucks.
  10. Send out an invitation for guest blog posts.
  11. Ask your readers a question and answer it in a post.
  12. Highlight a successful customer.
  13. Expose a scam you’ve heard about in the industry.
  14. Post a poll on Facebook and blog about the results.
  15. Examine a “hot issue” in the food truck industry by debating the pros and cons.
  16. Ask your readers to send you new product/service ideas; compile the best ideas into a list and let your readers vote.
  17. Put together a “tip list.”
  18. Post a photo related to your truck and blog about it. (Remember, a picture is worth a thousand words.)
  19. Write about the advantages/disadvantages about a particular product.
  20. Write a post highlighting an upcoming menu special.
  21. Compile a list of the top 10 blogs in our industry.
  22. Feature causes and charities you support.
  23. Illustrate why your food truck is unique, distinctive and one of its kind.
  24. Relate your small business to a special event – Olympics, Valentine’s Day, Ground Hog’s Day, etc.
  25. Link to another blog post and offer your unique opinion.
  26. Predict trends in the mobile food industry.
  27. Blog about a small business mistake you made, what you learned from it and how your readers can avoid it.
  28. Write about how the industry has changed in the last 5 years.
  29. Compile your best 10 blog posts of the year.
  30. Put together a contest for you readers. Offer a fun prize.
  31. Debunk or challenge a common belief about food trucks.
  32. Find a free and valuable resource and post a link to it.
  33. Record a 3-5 minute podcast or audio and post it.
  34. Assemble a list of the best blog posts you have read this week.
  35. Search Digg and StumbleUpon and Google Alerts for hot topics in food trucking. Blog about them.
  36. Take an old blog post and update it.
  37. Find a popular topic in the industry and run a blog series about it.
  38. Share statistics and current research in your local market.
  39. Visit a quote site, find a quote that relates to the food service industry and write about it.
  40. Write a post that highlights the “best in the industry…”
  41. Write a post about the “biggest mistakes in the food truck industry…”
  42. Create a beginner’s guide for newbies in the mobile food industry.
  43. Send out a survey on Twitter and blog about the results.
  44. Blog about a day in your life (or a day in the life inside your truck).
  45. Tell your food truck story and why you are doing what you are doing.
  46. Put together a “dictionary of common culinary terms”.
  47. Blog about who you would love to serve and why.
  48. Write about what frustrates you about being a food truck owner.
  49. Talk about what you love about the mobile food industry.
  50. Write a press release and publish it on your blog.

So, there you have it, 50 post ideas to get your creative food truck juices flowing. Hopefully after reading this, you’ll never encounter Blogger’s Block again.

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By purchasing a professional theme you can take your food truck’s site to the next level without touching a single line of code or hiring a designer. Here’s our list of responsive wordpress themes for mobile food enthusiasts and food truck owners:


Linguini WordPress Theme

 Demo | Download

Linguini is a theme perfect for your food truck website. The Linguini theme offers an excellent system for administration menu cards (food menu, drink menu) and photo galleries. The theme is highly optimized for search engines and has excellent SEO options like adding your own keywords and meta descriptions for each page, post or menu item. Linguini is a fully responsive theme for WordPress, which adapting display to all devices (screen, widescreen, iPhone, iPad, Android … correct displaying in each device, really) – try to resize your browser window.

If you need a website that will perfectly represent your business, Linguini is the right choice for you. Working with Linguini is very simple and intuitive, even a beginner can handle it.


Linguini Theme Features

  • Full localisation support (contains .po/.mo files)
  • Unlimited colors via color picker
  • Logo, WP Login logo, Custom favicon image uploader
  • SEO optimized (custom meta keyword and meta description for each page, post or menu item)
  • Unique menu cards system (Food menu, Lunch menu, Dinner menu, Drink menu, Wine menu)
  • Photogalleries
  • AJAX Contact form with real time validation (also as widget)
  • WordPress 3.0+ Ready (Menus & Featured Images)
  • Page Templates (Reservation, Contact, Full Width, Right sidebar)
  • 7 Widget areas
  • 6 Custom widgets (About box, Contact form, Opening hours, Reservation form, Testimonial, Twitter feed)
  • Completely unbranded

The other responsive food truck wordpress themes can be found in the page list below…

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Part of the food truck experience is keeping customers happy by providing a quick and efficient service. In order to keep the line moving, payments need to be processed through a reliable point of sale system.

food-trucks-revelA complete POS system needs to process all types of payments, from cash to credit, along with new mobile payment options as well. More than a payment processor, POS solutions provide plenty of other features that are important to keep your business running smoothly.

Here are the top 5 things to consider when choosing a food truck point of sale system.

Data Tracking

Understanding your data helps you make better decision and become more profitable. Thus, a POS that tracks your sales, costs, employee hours, and inventory become essential. This might also include tracking multiple trucks. Hopefully you have a system that can do this from home or any device, without having to actually visit the site.

PCI Compliance

Your hardware has to comply with PCI standards so that your customer data is secure when they used your system. Also you might want to consider the security of the actual devices. If they get stolen, can you wipe your machine remotely?


Does your system connect to the hardware you need for your business? Maybe a scanner, or a printer? Think about the ecosystem rather then just one piece. All digital is nice, but it’s good to be able to give customers an actual receipt to sign rather than sign the obligated awkward tip screen.

Transaction Costs

Picking your own payment processor could save you hundreds of dollars a week. Consider if you are making an easy decision with a flat rate or if you want to make a strategic decision that helps your bottom line.

Offline Mode

With many POS systems now being cloud-based, it gives food truck vendors lots of features with respect to cloud-based visibility. However, being completely cloud dependent can be a struggle.  Lets say you have bad Wi-Fi for 5 minutes – that’s 5 minutes you cannot run credit cards. It’s ideal to have a system that will allow local transactions syncing with the cloud, rather then complete dependence.  Any feature that helps business proceed as fast as possible is key.

This article was contributed by Patrick Donnelly of Revel Systems. Revel’s iPad POS System for food trucks is the most robust iPad POS on the market. They make this claim because they are the only iPad POS to go above and beyond standards set for PCI Compliance, and the only iPad-based system to offer such an extensive suite of features, many of which are detailed on their features page.

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