Food truck hot spots are quickly popping up around South Florida -matching the sudden demand for this food truck craze. Miami pop-up, The Wynwood Yard, boasts “resident food trucks” and Fort Lauderdale’s Rhythm & Vine offers a weekly rotating truck schedule. This on the go method of eating is enticing to diners and entrepreneurs alike. Lower startup costs and limited staff needs are some of the reasons entrepreneurs are opting for food trucks before getting into the restaurant industry. We’ve cooked up a few best practices for food truck owners, let’s take a look.
Best Practices for Food Truck Owners
In The Know
Stay in the know about culinary trends, whether it’s through networking, reading articles or continuing your education -the point is to be knowledgeable about your craft. Networking is key in creating buzz around your business. Talking to new people helps you get your food trucks name out there. Networking within your industry gives insight on which practices to implement (or not) within your business. The more you know about your ingredients, current food trends, and customers – the easier it becomes to attract business.
Market Your Business
A food truck is an advertisement on wheels. Your business name, logo and contact information are seen by anyone and everyone around you. Although this is an added benefit, traditional methods of marketing should also be implemented to your business plan. Social media can be pushed as a free marketing tool. Facebook and Instagram are all about visuals, the beauty of your hand-crafted bites and cocktails should be on constant display. Leverage the power of your mouthwatering creations to harness new business and keep existing customers coming back for more. In addition to free marketing, social media can also be used as a quick way of sending a message out to your followers. Let them know where you’ll be ahead of time, daily lunch specials or special business hours.
Organization Is Key
The hustle and bustle of a food truck are nonstop. Schedules are jam-packed with everything from food prep to the operational “to-do’s” that keep your business open. Although your schedule is already tight, you need to make time to organize yourself. Maintaining your schedule up to date, on a weekly basis, is a best practice that is applicable to all businesses. An organized weekly schedule ensures you complete everything on your to-do list. Time should be allotted for inventory checks, the creation of staff schedules, and time to come up with special menu items. Once you give yourself time to schedule out the “busy tasks”, you will notice it gets easier to manage time consuming tasks. You will spend less time on the busy work and more time focusing on the core of your business.
Although mobile and compact in comparison to traditional restaurants, Food trucks are still a business that require resources and dedication. If you haven’t already, we encourage you to implement these best practices for food truck owners and let us know what works best for you!