Desi Food Truck Economics

[Konebhar6]

44 minutes ago, Discotek said:

— master the menu (small)

idi chala key point bro , very imp , time taking and patience demanding

oka 6 months aina focus pettali 

right from ingredients , type of utensils to cleaning the plates

Key is 

 - Small Menu

 - Quality food

 - Clean Kitchen/Premises (Clean utensils, chef using gloves, To-go boxes, Trash dustbin area

 - Fast delivery with less wait times

 - Serve with a nice smile and chef/server with Good attitude.

 - Communication - If you are running out of food, announce it ahead of time. Apologize, and ask them to come back. Next time they show up and say we missed food last time, give something extra. Or keep some goodies in handy (Dessert packed in small containers and give it for free to not disappoint crowd).

 All these are typically possible only in Owner is involved. If you leave it to someone else what drives them to do all this to grow your business? May be think of a solution where they get some benefit out of it too like a bonus. Then they will be motivated to grow your business. Don't be greedy. Share some of the success with your workers too to give them a sense of ownership.

[BenedictStone]

Yeah, got into the food truck game a bit back—startup costs really add up fast. Between the truck, kitchen buildout, permits, commissary fees, and marketing, it can sneak past $60k easy. One cool trick we used: parked near big events next to one of those advertising trucks for sale (the LED ones). They weren’t that cheap, but they pulled in serious foot traffic when used right.