Spend Time On Your Food Truck Mission Statement

Your food truck mission statement for your mobile food business must be looked at as a strategy. It must be a clear description of where your mobile food business is headed in the future that distinctly sets it apart from other trucks in your area. Developing a mission statement shouldn’t be a quick wordsmithing exercise.

As much time and energy should be devoted to writing a mission statement for your food truck as is to creating a sales and profit budget. And the process should involve the staff (if you’ve already hired employees) and your partners to ensure that everyone embraces the organization’s strategic direction and is willing to be held accountable for it.

Here is The Burnt Truck‘s (Orange County Food Truck) mission statement:

“To bring distinctively upscale taste to the streets of Orange County without all the fuss and nonsense of a high-end restaurant.”

Putting Your Food Truck Mission Statement Together

Like anything with lasting value, crafting your food truck mission statement requires time, thought and planning. However, the effort is well worth it. In fact, most start-up entrepreneurs discover that the process of crafting the mission statement is as beneficial as the final statement itself.

Going through the process will help you solidify the reason for what you are doing and clarify the motivations behind your business.

Once your food truck mission statement is complete, spread the word. You need to convey your mission statement to others in and outside your business to tell everyone you know where you are going and why.

Post it in the truck, where you, employees and customers can see it every day. Print it on company materials, such as brochures and your food truck business plan or even on the back of your business cards.

Do you have a food truck mission statement? We’d love to hear it. Please share them via email, Twitter or Facebook.

2017-03-31T08:42:17+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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