Details

Running a Food Truck For Dummies

2. Aufl.

von: Richard Myrick
16,99 €
Verlag:	Wiley
Format:	EPUB
Veröffentl.:	28.09.2016
ISBN/EAN:	9781119286141
Sprache:	englisch
Anzahl Seiten:	384

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Beschreibungen

Titelbeschreibung

Drive your food truck business to success While food trucks may not be the new kid on the block anymore, it's a segment that continues to swell—and there's still plenty of room for growth. If you have your sights set on taking your culinary prowess on the road, Running a Food Truck For Dummies, 2nd Edition helps you find your food niche, follow important rules of conducting business, outfit your moving kitchen, meet safety and sanitation requirements, and so much more. Gone are the days of food trucks offering unappealing prepackaged meals, snacks, and coffee. In today's flourishing food service industry, they're more like restaurants on wheels, offering eager curbside patrons everything from gourmet tacos and Korean BBQ to gluten-free pastries and healthy vegan fare. Whether you're the owner or operator of an existing food truck business looking to up the ante or a chef, foodie, or gourmand interested in starting your own mobile restaurant endeavor, Running a Food Truck For Dummies has you covered. <ul> <li>Create a food truck business plan to set yourself up for success</li> <li>Stay profitable by avoiding the most common operating mistakes</li> <li>Harness public relations and social media to build your following</li> <li>Grow from one truck to multiple trucks, restaurants, or a food truck franchise</li> </ul> Packed with the latest information on legislation and ordinances, securing loans, and marketing to the all-important Millennials, this one-stop guide helps you cook up a well-done food truck venture in no time!

Inhaltsverzeichnis

Introduction 1 Part 1: Rolling into the Food Truck Industry 5 CHAPTER 1: Food on Wheels: The Lowdown on Food Trucks 7 CHAPTER 2: Deciding What Kind of Food Truck Is Right for You 17 CHAPTER 3: Understanding and Researching Your Local Food Truck Market 39 Part 2: Getting Your Food Truck Ducks in a Row 53 CHAPTER 4: Writing a Food Truck Business Plan 55 CHAPTER 5: Securing Financing for Your Food Truck 79 CHAPTER 6: Understanding Business Structures, Licenses, and Other Legal Stuff 93 CHAPTER 7: Parking and Presenting Your Food Truck 111 Part 3: Preparing to Open Your Service Window 125 CHAPTER 8: Creating Your Food Truck Menu 127 CHAPTER 9: Finding a Commercial Kitchen for Your Food Truck 143 CHAPTER 10: Purchasing and Managing Supplies 155 CHAPTER 11: Hiring and Training Your Food Truck Team 169 CHAPTER 12: Setting Up Your Office and Managing Money Matters 195 Part 4: Keeping Your Food Truck Running Smoothly 209 CHAPTER 13: Running a Safe, Clean Food Truck and Keeping It on the Road 211 CHAPTER 14: Evaluating the State of Your Food Truck Business 237 Part 5: Generating Buzz and Growing Your Food Truck Business251 CHAPTER 15: Mastering Food Truck Marketing and Public Relations 253 CHAPTER 16: Handling the Art of Social Media 269 CHAPTER 17: Attracting and Retaining Your Customers 291 CHAPTER 18: What’s Next? Determining the Future of Your Food Truck Business 305 Part 6: The Part of Tens 319 CHAPTER 19: Ten Myths about Food Trucks 321 CHAPTER 20: Ten Tips for Preventing Food Truck Failure 327 CHAPTER 21: Ten Tips for Dealing with Food Truck Health Inspections 335 Index 341

Autorenportrait

Richard Myrick is editor-in- chief and founder of Mobile Cuisine Magazine (mobile-cusine.com), a central source for mobile street food information. Since its inception, Mobile Cuisine has been teaching aspiring culinary professionals how to create successful food truck businesses by providing valuable information that can help anyone build a food truck business.

Back cover copy

<ul> <li>Create a business plan to set yourself up for success</li> <li>Harness PR and social media to build your following</li> <li>Stay profitable and expand your business</li> </ul> Start and succeed in the food truck business If you're a chef, foodie, or amateur epicurean who dreams of finding success in the mobile food industry, this book covers everything you need to stay lean and profitable and avoid the most common operating mistakes. Inside, you'll find your food niche, follow important rules of conducting business on the road, outfit your moving kitchen, meet safety and sanitation requirements—and everything in between. Inside… <ul> <li>Research the marketplace</li> <li>Write a business plan</li> <li>Finance your endeavor</li> <li>Prepare your menu</li> <li>Buy food and supplies</li> <li>Open your service window</li> <li>Manage your money</li> <li>Create buzz for your business</li> <li>Find and retain followers</li> </ul>