Advice From Real Food Truck Owners

When owning and running a food trailer business, it’s important to get advice from those who have been in the business longer than you…….  Hope you enjoy the read below!

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All-Star Advice From Real Food Truck Owners

FoodTruckr

“In the recent past, we interviewed real life food truck owners who were battling it out in the mobile kitchen industry.

Each food truck had its own unique story — which tends to be the case for any food truck owner in this wonderful industry — and each owner unleashed some invaluable advice for prospective, new and current mobile kitchen owners.

……….. today we will take a look back at some of the interviews we conducted with these food truck owners. Therefore, we gathered some of the advice that was featured in previous articles, and we will be unleashing the advice below.

If you are new to the food truck industry, are thinking about joining or are currently trying to survive and thrive, then it would be wise to take the advice to heart. After all, said advice is from real owners who have actually experienced what this industry has to offer.

John Maxwell Of Ragin’ Cajun Food Truck
“When you run a restaurant, it’s pretty much just seven days a week. Food trucks, during the season, it’s six days a week.”

“You’ve got to love this business. If it’s just a job to you, if you’re just getting into it just to make money, you’re in the wrong business… Granted, you can make a living at it, but if you don’t truly love it, if it doesn’t move your soul, don’t do it.”

Julie Byers Of A Picnic Place
“Do your homework about laws, restrictions, fees, etc. in your area. Make sure you have AT LEAST one year’s worth of salary in savings (or another source of income) to support yourself while you get going. It takes a while to become profitable. Work HARD — this is not an easy venture. Have FUN — when your truck is rockin’, there is nothing more fun!”

Victor Omar D’Angelo Of Barroluco Argentine Comfort Food
“I think that the difficult part is to keep the quality. The quality is the most important. The second one, in my case, is I work 24/7. I don’t stop. I’ve been looking for people to train, and it is a little difficult to find people sometimes. Now, at the moment, I have so many friends that are helping me, supporting me.”

Advice Victor Omar D’Angelo would give to future food truck owners: “I would say to have good capital and a massive marketing plan strategy.””

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