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food truck business cards

There are plenty of ways to layout your business cards for your food truck business; the key is to make sure it matches your truck’s branding plan. To help you with making sure your food truck business cards are developed properly here are a few tips to use when designing or reviewing them.

5 Simple Rules For Your Food Truck Business Cards
Include important information

Make sure you include all the information on your food truck business cards that you think a client would find useful. We’ve provided a quick checklist, but you may have other things you want to throw in as well.

  • Your name – Put the name your contacts know you by.
  • What you do – Remember to include what you do or what defines your job scope within your food truck business.
  • Contact information – Phone number, website url, e-mail, office address, social media profiles etc.
  • Catering – It’s very important to let prospective customers know that you provide catering services from your food truck. You can create specific marketing collateral for your catering services, but you need to make sure your food truck business cards let them know it is a service you offer.
Ensure your text is readable

This is an often overlooked element in food truck business cards I’ve seen over the years. You don’t want prospective clients to have to strain their eyes to read your website address or email. Make sure your text is at least 8 pt, in a clear readable font and in bold color. Anything smaller than 8 pt may look fine on your monitor, but may be printed as a fuzzy, smudged-out line. You could also try to accentuate your name or important contact information by making it slightly bigger or bolder than the rest of your information.

Your logo

If you’ve got a well-designed logo, let it subtly dominate your business card. It is a visual representation of your brand and will catch the eye of members of your target market.

The back side

There is a lot of debate about what should go on the back side of your business card. Some say keep it blank so people you hand it to can write notes. While others say put more information here. We suggest doing both. Use some of the space to provide returning customers a free offer, but also allow some space for note-taking.

Avoid using borders

It’s best to try to avoid using borders on your food truck business cards. They may look good, but when the cards are cut, you will most likely have some ‘lop-sided’ edges. All printers have a margin of error for cutting your cards, which can be as much as a few millimeters, so expect some variance in the area where the blade falls.

Do you have any additional tips for food truck business cards? What’s worked for you, what hasn’t. We’d love to hear your thoughts. You can share them with us via email, Twitter or Facebook.

increase food truck sales

An easy way to increase food truck sales numbers is through the presentation to your customers and the words you use.

You know when you step up to a food truck or walk into a restaurant and reading the description of a menu item makes you drool? The dish you just have to order because of how great it sounds? That is exactly what you want to happen when someone walks up to your truck.

Make effective use of adjectives and enticing descriptions to explain each menu item, especially higher-priced items. Your description need to makes people’s mouths water at the thought of eating your food.

Include mouth-watering descriptions to describe everything from soups, appetizers and desserts, as ordering these items helps boost each customer’s check.

Increase Food Truck Sales Through Menu Descriptions

Some may say, “It’s just coffee!”  Instead try, “It’s hot, freshly brewed coffee.”

You say “cheesecake.”  Try this, “Our rich, creamy New York style cheesecake that’s topped with strawberry syrup.”

You say it’s your “soup of the day.” You could say, “It’s our original homemade vegetable soup.”

Which is the way you or your service window staff present your menu offering? By adding descriptive words into your sales presentation, your customers will have a better picture of what you’re selling. And, if you do it right, they’ll end up ordering whatever you want them to order.

Words As Metaphors For Taste

Your menu can help increase food truck sales, more than anything else.

Here are a few tips:

  • Be as specific as possible as you write the descriptions of food items. You have to convey tastes, smells, emotions and overall feeling while enjoying the food.
  • Get the reader excited to learn more about the food item. You want to entice the reader to want the item immediately.
  • It should seem that no other item on that menu can have an effect similar to the one particular item that you are reading about.

These are the keys to making your menu increase food truck sales even more so than any advertising.

Do you implement special words or phrases when describing your menu items to help you increase food truck sales? We’d love to hear some of your favorites. You can share them via email, Twitter or Facebook.

own worst critic

Most food truck vendors are their own worst critic. You probably beat yourself up at the smallest perceived failure. So what should you do about it?

Stop being your own worst critic, Now!

Being your own worst critic creates negative thoughts that don’t just affect your performance; they rub off on your whole food truck team.

Do you allow your food truck employees to make mistakes? Do you understand they’re not perfect? Do you know they do some fantastic work? So why can’t you view yourself in this light?

Instead of being your own worst critic, take a step back and look at your accomplishments over the past year. But review them as if they are the accomplishments of one of your staff members instead of yourself. Pretty impressive, huh? You’ve gotten a lot done, haven’t you.

Now take a moment to look at all the bad things you’ve said about yourself just in the past week. Pretend a member of your team said those things about themselves. How would you react? Rebut each point and explain why it’s wrong.

Look at the balance between all your food truck business has achieved and all the inaccurate self-assessments you’ve made about it. Make this type of assessment process a regular practice. Do it once a week or every couple of weeks. Get rid of those negative thoughts and hopefully over time they’ll go away. When they do you can actually be much more productive and set a healthier mental tone for yourself and your mobile food business.

Are you your own worst critic, or were you your own worst critic? We’d love to hear what you’ve done to correct this or how you’ve changed. Feel free to share your advice via email, Twitter or Facebook.

do you need change

As a food truck enthusiast and someone who covers the industry daily, I spend a lot of time in food truck lines and I have seen good service, I have seen absolutely spectacular service and I have seen down right awful service.

Today’s Customer Service Tip of the Day comes from the service I saw at a local food truck a couple of months ago.

Do You Need Change?

The customer in front of me had a bill for $12.50. They promptly handed the service window attendant a $20 bill. What happened next took me back…the server asked, “Do you need change?” Huh? Were they really angling for a $7.50 tip?

What’s worse in my opinion was that the customer wouldn’t have gotten back something even close to what they might if they left a 20% tip. In this case it makes the customer feel stingy for not leaving a nearly 80% tip.

If you are a food truck owner you should be training wait staff that the correct phrase would be “$7.50 is your change” while extending the change back to them. This gives the customer the opening to say “That’s OK” if they intend for them to keep everything.

As an owner or manager, when a server picks up a cash payment, and asks the guest “Do you need change?”. They might as well say “Can I keep the change for my tip?”. You need to train your staff to look the guest in the eye and state “Your change will be [insert amount here]” and give them the chance to say “OK” or “Keep the change”.

In today’s food truck world, we’d be curious to know if any of your servers have made the mistake of asking, “Do you need change?” and what your reaction has been. You can share your thoughts with us via email or share on Twitter or Facebook.

social media relevance

Many food truck owner forays into social media yield nothing more than wasted time and effort. Before you establish your food truck Twitter account or start a Facebook page, step back and think about what messages will be to create social media relevance to and for your customers.

Of course you want to send out your next location or your special of the day/week, but if your other communications aren’t useful or interesting

to them, you might as well be tweeting into a black hole.

Start by understanding the conversations that are already happening around your food truck. Then craft messages accordingly.

Before sending anything out, ask yourself:

  • What value does this message carry for our customers?
  • What action are we hoping to inspire?

If you don’t have a clear answer to each of these questions, it’s time to return to the drawing board.

Why Social Media Relevance Matters

Here are 3 reasons why relevant content on your social media channels matter.

  • Relevant content adds value to the conversation
  • Relevant content is authentic
  • Relevant content positions your food truck as a trusted industry advisor

Building and fostering a healthy social media community; establishing trust and becoming believable takes time before seeing any positive results. Because of this, your social media relevance will be based on the content you provide. The days of a food truck merely posting their next location are over.

How have you and your food truck provided social media relevance to your brand? We’d love to hear your stories. You can email them them, or share them via Twitter or Facebook.

food truck business growth

tip of the dayIn the food truck industry it’s easy to be patient for things that need more urgency and too impatient for the for things that need more time.

Food truck business growth comes from understanding what needs to be nurtured over the long term and which areas need short term focus.

Food Truck Business Growth Requires Patience

Do you want to be part of an industry that has seen 9.3% growth in the last five years? Then you, the food truck owner needs to develop the proper methods and systems to drive your profits the proper way.

Profit driven from delivering what customers love and want to pay a premium for is vital to your food truck business growth. Too many food trucks focus on sales growth through volume and discounts to almost ‘bribe’ the customer to choose them. This impatience for sales growth leads a devaluation of what you are offering.

Sales growth comes from customer’s loving what you do. The right talent is required to deliver great products based upon being impatient for a real understanding of how consumers shop, how they live and what they want.

Creating a great food truck menu and service that outshines your competition delivers profits to invest in your food truck business growth.

Food truck business growth should never be at the expense of profit – be impatient in building the pillars of profit but at the same time food truck vendors need to be patient for growth built on the right foundations.

We Want To Know About Your Food Truck Business Growth

Have you seen food truck business growth in your mobile food business? What were the keys to your success? We’d love to hear your thoughts on this topic. You can share your ideas and tips with us via email, Twitter or Facebook.

social media crisis

tip of the dayOne of the topics we are asked to discuss by our readers is the fear that food truck owners have to overcome when tackling social media.

It’s important to recognize that when a food truck social media crisis happens, and it’s better to be on top of your response in social media than not to be there at all. Today we’ll provide a short list of tips for food truck owners responding to a social media crisis.

Three Steps For Dealing With A Social Media Crisis
  • The first step in solving a a social media crisis is to immediately put the customer at ease that you understand their problem. In fact, repeat it back to them so that they absolutely know that you understand what’s wrong. If clarification is in order, it will happen right there. Your food truck customers want to know that you are listening and you have one chance to fix this problem so make sure you understand it.
  • The next step in resolving a social media crisis is to make sure they know that you care. By responding and letting them know that you personally care for them, you can drop the intensity of the issue way down and personalize it. You don’t want to be seen as a faceless food truck brand, become that person that they can trust to try to fix their problem.
  • Finally, you need to fix the problem. Don’t supply a form, phone number or email address for them to contact. You must fix the problem. You, the food truck owner (or representative). If you brush this person off to someone else, they’ll immediately recognize you for what you are… a phony. If you understand and you care, you’ll follow through and make sure the issue is resolved.

That’s not saying that you, personally, have to correct the issue. It means that you are the leader and the person accountable to the customer. It’s your responsibility to carry the person through to a resolution. If you just dump and run, it’s going to cause more issues. You don’t appreciate it when it happens to you so why would you do it to your own customer?

By resolving these problems, you are completing one of the best customer relations campaigns you may have as a food truck owner. If you leave your food truck customer happy and content, chances are that they’ll share that success with their network.

Have you personally had to resolve a social media crisis in your truck? We’d love to hear your story and how you fixed it. You can share them with us via email, Twitter or Facebook.

food truck boss

tip of the dayBeing a food truck boss is a tough job, especially when you need to counter the natural tendencies that separate you from the people you have hired and manage.

Knowing what the traits of a bad food truck boss are can help mobile food vendors avoid them. Here are the top three to watch out for…

Top Three Traits Of A Bad Food Truck Boss
  • Self-deluding. This isn’t just a problem with bosses; the majority of people estimate their skills to be higher than they are in reality. Be aware that you might be self-aggrandizing and find ways to get input and evaluations that show you what your true skills are.
  • Heedless of subordinates. A food truck boss is in a position of power and are watched carefully by those under them. But that level of attention is often not reciprocated. When you start staffing your food truck, don’t forget to remain curious about and engaged with your employees.
  • Insulated from reality. No one wants to deliver bad news to the boss, so the food truck boss often doesn’t know the full story. Create a culture within your mobile food business in which the messenger isn’t shot, but lauded for bringing important information forward.

We hope that by pointing these traits out, food truck owners are able to try to stop them. Successful food trucks need to have staff members that place their trust into the ownership. Without your team on board, it’s easy to see a food truck fail, no matter how good the food and service you provide is.

So do you have any of these three traits of a bad food truck boss? Are you willing to change? Or are you someone that realized your were a bad food truck boss and have made changes to correct those issues? If you’ve made changes, we’d love to hear about them. You can always reach us on Twitter or Facebook.

food truck laws

Opening a food truck requires a lot of work and preparation. As a part of the preparation, you must become familiar with and adhere to the local food truck laws that govern the mobile food industry.

Failure to do so could result in your mobile business failing inspection and potentially being shut down. Since this is never a food truck vendor’s desired goal, you will want to make sure you understand the food truck laws and ensure that your food truck follows them.

Food Truck Laws You Need To Know

If you are opting to build your truck business from scratch rather than purchase an existing truck, you will first have to familiarize yourself with parking and zoning laws. In each city and town there are specific zones set up that separate where a particular business can operate.

Before you purchase your truck, it is important that you contact the city parking and zoning departments to ensure that the area you are interested in operating in will allow your vehicle to set up shop. You will be best served to make sure you know any vehicle size limitations as well as the amount of time a food truck can remain parked in one location before being required to move.

The most important laws that you will need to understand for your food truck are those that center on the Food Code. The Food Code was established by the FDA as a guideline for local and state governments as a way to regulate the mobile food industry and protect the health and safety of consumers, residents and employees.

Though it is used as a guideline, the Food Code is not a requirement of the state and local government. Each will have their own version specific to that area. In most areas, the Department of Health will be in charge of establishing and enforcing the local Food and Health Codes. It is important that you contact the Department of Health in the beginning of your planning stages of your business to ensure that everything is done according to the local laws.

Given its name and the fact that it was established by the FDA, the Food Code can often be mistaken for regulations that only govern food. This is not accurate as the Department of Health in your local area will have laws and regulations set up that cover virtually anything related to health, food and safety in a food service business.

Some things that these laws will cover include:

  • Preparation, handling, storage and display of any food products that your mobile business plans to offer.
  • The health, cleanliness and hygiene of the personnel that work in your business.
  • All aspects of the equipment and utensils that are being used including what material they are manufactered of, the installation, and even how they are stored.
  • Every facet of the utilities and services that you will need including the generators, propane and waste water, how you dispose of waste, and the way you handle pests.
  • How the truck is constructed and whether it holds the proper features such as ventilation and lighting.
  • Whether or not inspections are carried out, passed and any enforcement is needed.

The best way to ensure the success of your food truck business from the start is to contact the proper agencies and know your local laws before you begin planning. This allows you to ensure that everything from your equipment to your food meets the criteria in the codes so that you can pass inspection and have a successful opening day.

See if we have your city food truck laws listed on our quick link page.

If you know of a link we are missing, please feel free to share it with us via email, Twitter or Facebook.

Food Portioning

Food portioning, while often overlooked, needs to be looked at as one of the most important activities in your food truck business. Not only does food portioning make an immediate impact on your customers’ experience but it also affects the food quality and food cost of your menu items.

When someone receives a smaller portion than the person who ordered the exact same thing right before them, customers usually notice and their mood sours.

Start At The Beginning

During the preparation process, inaccurate food portioning of ingredients in recipes can alter the food’s flavor and texture. Have you ever had a regular customer ask, “what have you done to the sauce?”

Food Portioning And Cost

Maybe the bigger issue that concerns food truck owners is how food portioning hits their bottom line. Just think about it like this, consistently over portioning a $6.00 per pound product just half an ounce adds almost 19 cents to the serving cost. Say you serve 100 a day, that’s $133 lost per week or almost $7,000 in a year.

That’s with just ONE product! Imagine the cost savings for your entire menu if food portioning became an integral part of your systems?

Use Technology For Food Portioning

Technological advances in scales and slicing equipment keeps making it easier for employees to portion products faster and with much greater accuracy. The newest digital scales are portable, easy to read, have automatic counting functions and can be equipped with push button or hands free capabilities.

Anything you can do to help your staff do a better job of portioning is usually money well spent. Does your staff have the appropriate sized cups, scoops, ladles and other measuring devises at their disposal and are they consistently using the correct ones?

Also, never expect what you don’t inspect. One food truck owner I know has a habit of pulling one item off the line each shift and weighing the key ingredients. If something’s not right, he addresses the issue immediately with his staff. He says that this one practice, more than any other, helps him control portion sizes and keep his food cost in line.

How’s your food portioning? Any improvement in this area should result in happier guests, lower food cost and a healthier bottom line.

Do you have any food portioning tips to share with our readers? We’d love to hear them. You can send via email, Twitter or Facebook.

NCR Silver

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