Some solid advice…
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The idea of “food trucks” used to conjure images of ugly gray trucks that sold unhealthy greasy food and doled out empty calories. Boy, have times changed. Now, popular chefs, successful restaurateurs, and quirky foodies are all getting in on the act.
What were once known as “roach coaches” have become some of the most sought-out food eateries in major cities. If you’re looking to start your own small business – and you don’t want to go the traditional office or storefront route – then you might consider starting a food cart or food truck.
But while this business type is fun to run, it’s no easy task. Some of the most successful owners report 60-hour work weeks. The rewards, however, can be great – from media attention and social media fans who swarm when you arrive, to the satisfaction that you’re providing a decent meal to the hungry.
If these goals and working style draw your attention, consider this ten-step plan for food truck success.
Nothing’s simple in the small business world, and you can’t just drive a food truck or set up a cart wherever you’d like. Cities have various requirements, including health department certificates, truck permits, and parking restrictions. Every city has its own policies, so contact your local government to get the facts.
Be prepared for obstacles. New York City, for example, puts a cap on the number of truck permits that they will issue. If they’re maxed out, you’ll be on a long waiting list since some permits don’t expire for 15 years. Other communities don’t allow food carts or trucks to park in public space; you’ll have to find private parking with access to a crowded area, which is a very difficult task. Once you’ve figured out how to get the licenses and permits you need, it will be smoother sailing.
Read the full article here.