Set Realistic Expectations When Beginning

Be sure to set realistic expectations when marketing your new food truck brand. Established brands that come from the brick and mortar restaurants start with name recognition and emotional connections to thousands of fans, a huge advantage on social media.

Set Realistic Expectations When Stating Your Food Truck

If you’re opening a new food truck in Plano, Texas, don’t count on thousands of fans liking your page or following you your first week.  Unless you come up with a killer PR pitch that gets you on local TV and the front page of the Dallas Morning News. For new mobile food brands, begin your first marketing project by creating an attractive marketing message or a strong call-to-action that will help you establish yourself in your market.

It’s no secret that social media is the driving force behind engagement marketing for food truck brands today. With so many platforms to chose from targeting varying demographics, it makes sense that any food truck looking to establish their social reputation and expand their reach would do so with an eye towards utilizing social media to their own best advantage.

However before diving head-on into the fray, it is critically important for every food truck owner to set realistic expectations for their business in terms of what social media can and cannot do for them.

Expecting near-instantaneous mass saturation of your brand is at best a pipe dream. The most successful social media campaigns have nearly all been the result of long-term planning and lots of trial and error. If you think you’ve got it all figured out, think again.

There is no shortage of factors to consider when it comes to having a well thought-out social media presence. However, with a logical approach combined with realistic goals, you can offer yourself your best chance to succeed.

What did you set realistic expectations when you set for your food truck brand? Share your thoughts via social media. Facebook | Twitter

2017-03-31T08:42:31+00:00 By |Startup Basics|

About the Author:

Richard is an architect by degree (Lawrence Technological University, Southfield, Michigan) who began his career in real estate development and architectural planning. In September of 2010 he created Mobile Cuisine Magazine to fill an information void he found when he began researching how to start a mobile hotdog cart in Chicago. Richard found that there was no central repository of mobile street food information anywhere on the internet, and with that, the idea for MCM was born.

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