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Food Service Equipment & Supplies/Food Truck Business
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Expert: Jim Wixson, CFSP - 5/16/2006

Question
Hi, I would like to open a Food Truck Business.
1. What are my primary steps?
2. Can i rent the food truck?
3. Where can I rent the food truck - some resouces?
4. I can use as much help as possible.

Thank you,
P.  

Get the answer below

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Answer
You will need to call a foodservice dealer in the town where you live to help you plan thisidea. It is impossible to do it via this platform, but I answered a question last year for someone that wanted to open a food out of a truck type operation, and this is how I answered it.

Subject:  Food Truck 
Question:  I read that you think that selling food ( hot dogs & brats)at a race track should be sold in a open cart with an umbrella, what about soul food in a food truck? I'm thinkingabout purshasing one. Why do you think that an open area is better? I thought the opposite and I am really curious to know. I plan on serving 5 sides ( greens, cornbread, corn, mac & chz, and baked beans) and 5 meats ( Barbeque Ribs, fried chicken & fish, & hamburger and hotdogs. All of the sides and the ribs will be pre-cooked, and yes I know about keeping the food at 165 degrees to be servable,I've taken a Serv Safe course at a local comm. college, & previously worked in food service. Here is the $ plan. Please let me know what you think and I would be happy to have any suggestions or just some expert advice. Can you explain how you got the #'s for pretax and ins. though I didn't understand, Is that measured per day because it seems to be a lot? O.K. here it goes. I would like to sellfood at a grocer/liguor store paking lot on the weekends. Which has the highest sells in the city but is located in the ghetto. I am having a bullet proof glass window with a cirlcular dispursor to exchange food & $. Like the ones that use to be at KFC. I'm not worried about the safety risk I live in this neighborhood & would like to contribute to the underpriviledged community. So there is noneed to address saftey, I am also involved with the (family owned store) manager personally. I would like to serve 200 orders @$5.00/ea.=$1,000.00/d. w/ a profit of $500..00/d out of $250.00 food expense & $250.00 for other. The sides costing $.125/ea./3oz.(2 sides/meal) except greens are $.40 and cornbread is $.03. The meat costing an average of $.75/6oz. So up to $.83 for 2 sides and cornbreadea. order + $.75/meat. = $150.00/meat & $100.00/ sides. The meat can be no more than $.13/oz or $2.08/pd on average and then there will be $54.00 left for mis. utincils, condiment and bags = $2.00/order ($400.00/d) and I plan on paying a server $50.00/d. Then $50.00/d for utilities, advertising, mait., ins, tax, workers comp & mis.=$500.00/d in total expenditure.= a $500.00 profit. The truckinvestment $ was a grant. Please give me any info you think will be helpful. I'm only 28, but I'm single and eager to start my dream of food and entertainment . this only the fist step. 

                  Tawanna L. Hatfield 
                  Columbus, Ohio       
Answer:  Tawanna - Sorry I didn't get back to you sooner, but I was on vacation last week. 

I assume you have read some of myresponses to previous questions. My position on all mobile foodservice environments is the same in each. I believe that in all these situations, the serving area needs to be clean and open (free of clutter). Remember that the customer is always suspicious about the cleanliness of both the cook and the kitchen. If you can plan around all the things that could create problems, then you are home free. ...