When you set out to create a food truck business it’s not enough to think you want to serve, let’s say, Pinoy (Filipino) cuisine. That’s a menu, not a concept. Your food truck’s concept revolves around a management philosophy based on goals you set to provide identification and satisfaction of the customers’ stated and unstated needs and wants. Today we’ll discuss why food truck owners need to know your concept and market.
Why You Need To Know Your Concept And Market
Know Your Concept
To know your concept you want to identify your brand. Consider everything from your your truck’s wrap, price point, the vibe your truck emanates, style of your service (serve from inside the truck or have your server work outside the truck), and even the uniforms your staff will wear. Think about it like baking powder. You don’t see it or taste it, but if it’s not there the cake isn’t going rise.
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Know Your Market
To develop your concept you have to know your concept and know your market. Seek out your target market, and establish what will best serve the local demographic. Are you in an area where there are lots of families, or is there a large singles population where lots of people are dating, what is the average income?
All these questions will impact whether you seeking parking locations in the downtown business district or if you will be better off targeting family focused festivals or catering. And don’t forget to make sure that every aspect of your brand is in alignment. A food truck can struggle because there’s a disconnect between the menu and the location they park. If there are contradictions between you menu’s price point, and the truck’s concept and the neighborhood that you locate in, it can mean troubles for your mobile food business.
The Bottom Line
Developing a food truck business might seem like an impossible feat. However, if you break down the process into smaller steps, it becomes a lot more manageable. Creating a food truck concept and understanding your market relies on a keen intuition and clear vision.
So, whether you’re opening a food truck for the very first time or thinking of fresh concepts that differ from other trucks you’ve established in the past, the same basic principles apply. Try to balance uniqueness with expectation, keep things consistent, and put food first.