If you’ve always dreamed of opening a food truck but have reservations then the best thing to do is to learn as much as possible about your options. That’s why Hoodmart has taken a look at the best advice from experts in this field and provided you with simple answers to some of the most frequently asked questions about opening a food truck.
What’s the total cost to start up a food truck?
Of course, money is the first question most people have. While we wish we could give you an exact figure, the truth is that it varies based on your location, what permits are required, what type of restaurant equipment you need, and what your food costs are. However, in almost all cases, a food truck is cheaper to open and run than a restaurant is. Just don’t expect that to mean that it’s cheap.
What are the advantages of opening a food truck versus a brick and mortar store?
One of the biggest advantages of operating a food truck is that you can go anywhere you’d like – of course, that’s assuming that your area allows your truck to travel freely. Another advantage is that patrons don’t expect you to have dozens of dishes. This allows you to focus on a few things you really love and to perfect them rather than coming up with new dishes every season.
What are the disadvantages of opening a food truck versus a brick and mortar store?
Of course, there are downsides – and many of them are simply the reverse of its advantages. First, many areas are cracking down on food trucks and actually making it much harder to operate. Some cities are telling drivers that they can’t park for more than ten minutes, or that they can’t park within a mile of brick and mortar restaurant.
Make sure that you know both what the laws are and what is being debated. The last thing you want is to get ready to hit the streets and find out that the laws have just changed. Check laws to make sure you’re up to all codes too, including your ventilation system.
Another disadvantage for some is that they can’t change the menu as often as they’d like and they’re not able to carry as many menu options as they’d like. Finally, some chefs just want to cook but the reality of a food truck requires them to interact with the public. This isn’t for everyone.