peaple who are saying keep it simple need to understand that hotdogs & hamburgers are already taken by way to many vendors. most trucks specialize in out of the box types of menus cause we want to stand out as a unique experience.
They need to sell what people love like fry chicken,wings and burgers and don't have too much options on the menu.Keep it simple and tasty.I wish them all the best.
do you realize how long it takes to make hot wings? food truck items are supposed to be quickly made and in low quantity. you'd run out of chicken wings extremely fast.
Harry Vu He could blanch fry the wings at 300 degrees, store, then when someone orders finish in a 400 degree fryer for 2 minutes to finish cooking, heat up, and crisp. He would need a truck that has alot of refrigeration
Mine would be mild, hot buffalo, bbq, sesame teriyaki, korean, spicy orange, alfredo, garlic parm, mole, lemon pepper, Italian marinara topped w parm, Thai red curry, and roasted garlic
No fries just chips so you can concentrate on wings! You need two guys.. one taking orders, payments, helping w blanch frying throughout shift, helping w finish fry and the other guy helping w finish fry, tossing wings in sauces, prepping garnishes, and packing wings in a foil wrapper and to-go box
I was in the a restaurant business for 30 years and in the last 10 years I did a open air food stand at 2 area fairs, two weeks apart. I totally loved it and did quite well. At fairs food trailers can get more money for what they would normally at a restaurant. Because I was local I kept my prices at a fair rate which other venders did not like at all. There was no way I was going to rob my customers that also patronized my restaurant. My menu was quite large only because we could go back & forth to my restaurant to get prep & supplies. I had employee's from my restaurant work, in fact they begged to work the stand. It was a lot of work to set up & tear down an open air stand. We would rent a tent and haul our equipment in. We had 2 sides of the tent set up like a walk up bar, one side with a portable salad bar we used as a Taco topping Bar & the entire back half of the tent was the kitchen. My biggest seller were several different taco items. Lots of deep fried foods, 1/3 burgers that we would precook & stage in Trio Ajus (awesome burgers), hot beefs on a bun, a heated sub sandwich that was a good seller at my restaurant & a few other quick items. The key is to have quick ready to serve foods for the rushes. I was always searching for a used food truck that I could drive up, plugged in and be ready to go. There are tons of used ones out there but I wasn't ready to take on a payment, insurance, up keep & storage of the trailer when not in use. Six months after I sold my restaurant I needed to find something to do. Because I had a blast doing the fairs & I know there can be good money to be made if done right, I started to design a brand new concession trailer with a company in Florida. For some reason I always did things BIG back then, I'm over BIG these days. Fact is keep it small with a few good food items, less labor, less work, less waste, better service and you will make more money. We designed a 38ft. concession trailer with 3 deep fryers, a grill, a sandwich refrigeration unit, a steam table, built in mics, sinks, airconditioner. plenty of breakers and large gas tanks.....the works. We completed the design and I was about to order it when I felt a bit nervous. Figured I better see what type of events I could get in to. There is Country Fests and Rock Fests all summer long with in a couple hours of me. After calling several surrounding events & fair commissions. Everyone but one were not taking on any more food vendors and I could get on a list with several others ahead of me. Only events available were 250 - 300/400 miles away with several more restrictions and licensing's. After rethinking the investment, being gone every weekend, the chance of the excitement wearing off & it becoming old very quick and a couple women maneuvering a 38ft. trailer in large cities I came to my senses after my husband said to me, "Why don't you start a small sub shop downtown, everybody love your subs". So my girl friend and I started looking around for an empty building. We found a location and the landlord offered us the entire building for reasonable rent. Needless to say, after we put our brilliant minds together and a lot of hard work getting it planned out & put together, seven years later I still own a large Pub & Grub with a bigger then needed menu. The person that spent weeks designing the 38ft. trailer was a bit upset. I absolutely feel today it was the better decision. Most Concession trailers only run on the week ends and where I live we have Winter 6 months out of the year. Maybe will consider a food trailer in my retirement days. Moral of my story.....think long and hard about the commitments, go to the library and get a book about restaurant percentages and obligations & be prepared to give up weekends until you can afford to loose the money that you will need to live and pay all bills. All bills need to be paid before you make a dime. Start off with something small and less overhead and if you work hard and serve good food there is good money to be made.
Gloria Naylor an unlimited menu is not good for business because you wind up throwing away food and then where does one store it. Limited menu keeps cost and stocks low. Less waist also.
@@scottamaral5073 Probably not less "waist" seeing as you'll end up eating a lot of the left over food yourself to not let it go to waste. I reckon you'll get a bigger waist.
Monique Gibson if you work hard and you believe in yourself you can accomplish your dreams it has nothing to do with your imaginary friend It’s OK to talk to him in your dreams but not on RU-vid
@@RecipeswithResa funny how people didn't look up the fact That Food Truck is out of business. The chef guy opened up a brick and mortar restaurant and the other guy is in the cannabis business
I got family members that owned Food trucks in late 80s and 90s in the city of Boston.. it was a lot easier back then less regulations good food and great prices.. Now with the food truck hype too many regulations, codes and Hoops to jump through..
If you are thinking about starting a food truck business, do all of your homework first -- like work for one first. After all of your homework is done and you feel you have a finanically viable business come to us for FREE FINANCING. No loan, no interest, no repayment plan, and we help you get customers.
After watching this I can say this is risky business if starting off fresh and I enjoy food trust me. I think the key is something thats original and different deoending what country or culture you grew up in and make it marketable. Most important thing is making the cost cheap and where to get the food supplies from and somehow make profit from this. Indeed a informative video.
I read everyone comment but this by far has been my favorite feed back video of being in the business. You get the good and the bad all you can do is try.
True, but FYI the business failed and they went their separate ways. The chef guy opened his own brick and mortar restaurant and the other guy went into the cannabis business
Yea ive been wanting a truck for 15 years but right now im at home taking care of a mother w dementia while dad has open heart surgery and no vehicle in the home, while no family or friends offer any help.
+Green Joe Coffee Truck the message I got from you was truncated in the email, when I went to the video the message was gone, which I'm guessing means you removed it. You are invited to place a crowddunding campaign at our site. If we could help you in that way.
+Green Joe Coffee Truck In response to your revenue, do you have a separate page that you conduct your business on or is it your youtube page that you share information on?
Illinois Beard Company I live in Albuquerque. Our population is roughly 750k. Not very large by any means. but there are a lot of factors involved with building a strong business. population imho is one but not the only. competition, location, service, availability are all other considerations...
The issue it seems is that not a lot of planning went into it, they do butchering it says, but did they see if what they would sell would be a return on investment and time? you would have to see how much Pork people would buy per pig and see if the cost justifies the money x time invested if not then modify, change prices, add something else, or don't do it. the biggest thing is see what people like and convince them you're the only people that can do that neiche thing better than the local competition. it seems you sell pork-chops, ok why can't i just go to a sit down resteraunt and get it there, Convince me yours is better.
Wow! Even with the help of this news channel putting their name on tv and showing them......they still went out of business! Goes to show you that the food truck is very hard!
I am thinking about a new type of restaurants : eating-spots, in eating-spots, food keeps changing, chefs also rotate, this is opposed to current restaurants, thanks to this rotation of food and chefs, eating-spots are way more powerful than restaurants, along with that, there is an app, people vote for the food that will be cooked in the next days, menu is influenced by the live input of the people via an app
Too many food truck owners do everything wrong, they never think about what’s practical, just rush into it coz they have a passion but don’t think about the business side. If you’re gonna start a food truck you need to focus on the business more than anything.
You need to know exactly what you are going to do before you start. You are very limited in space so everything should be set up for what you are going to serve. Do you have a fryer, coffee pot, how much freezer space, what size grill. Changing your mind and retrofitting will be a waste of money.
@@conniethesconnie That's the upfront costs though, if you have the money for it, go ahead. The biggest mistake these guys are making is that they are buying too expensive ingredients compared to their pricing. That leaves too low of a profit margin.
Your mobile. Setting up and taking down chairs and tables takes time. They may not be allowed at your location, if they are you probably have to pay for the extra space.
@@dreamboy2053 yeah the chef opened up his own brick and mortar restaurant and the other guy is in the cannabis industry. It's funny because the other guy on his resume doesn't even list the food truck. I guess their friendship also ended
My Papa worked 7 days a week,sick or not. He did this for 18 years straight when he took over the ranch/farm. My pops did the same for 15 years when my mom made him take a few days off. That didnt go over to well. He made it something like 12 hours. I worked the ranch part for about 5 years no day off. But now I just farm. And believe me i take waaaay to much time off. 🙂
If it cost 20000 to start a business don't even think about starting it until you have 40 or even 60000 put away.. As a business owner of one company going to be two different companies work smart not hard and don't expect to have any type of prophet at least for the first one or two years you're going to have to have a part-time job on top of running the company to even see a profit. They definitely need to change the menu and their prices for example hey average sandwich from my pocket cost about 2.00, it gets sold for $12.00!
A sign they are not gaining a profit. Seeing as they don't have to worry about paying employees or huge location rent like a regular restaurant they are either buying too expensive equipment or too expensive ingredients compared to their pricing.
Larger cities tend to have more restrictions and larger licencing fees. If you understand the business end and have access to good locations you can make a go of this in smaller villages and even rural areas.
Food costs are just killing them. I love an innovative and eclectic idea as much as the next guy, but unfortunately America settles for burgers and fries 9/10 times.
I have a whole menu set up for a food truck but coming from poverty in Western Europe makes getting a food truck almost impossible. I'll go with carpentry instead and hopefully make it out towards somewhere with more freedom.
I respect everybody's choice, Im going to buy a truck or trailer & give it a go myself. I will sell pork chop sandwiches, fries, chilli dogs with home made chili [ ill slather the chili over the hotdog & ill only serve ballpark frank hotdogs cause I want a fat hotdog filling up the bun] and the main thing my delicious gumbo over steamed rice. Drinks will be kool aid, soda, water. All my stuff is quick to serve, in & out plus taste good.
Meh. Extremely labor intensive with no way to move up. You cant just hand it off to an employee because they wont give a shit about the quality. So you just bought yourself a high risk low profit labor intensive "business" that you cant escape from. Sounds fun!!!
Not true we have 3 trucks and 12 drivers 4 office people and 26 part time ppl... we pay 15 for drivers + tips and trainers makes 19+ tips, if you are out constantly you get a surplus and hire people...
Low investment though. As long as you are turning a profit large enough to sustain yourself and save the rest through a holding company you can just use it to build up capital for a more serious business. Of course, if the profit is too low and you can't adjust the prices accordingly (due to competition), just quit. The truck can be sold along with the equipment, it's not a huge loss really. Unless you just quit a really high paying job to do this.
They're making it more complicated than it needs to be, and they're selling food products people can't even pronounce. I don't even know what that chicken thing, they were trying to sell is I've heard of it don't know what it is.
+Devocean Studio there is always ways to make money, but its about passion and job satisfaction. This weekend I'll close my doors for 3 days and go camping. I work part time and make a full time salary. And I'm always around coffee, which is awesome. Its all about finding what makes you happy...
its gonna be hard especially when your starting. both of them will be worn out everday thinking about the kitchen work, your debt & salary. there is a lot to consider in building a business its really a big puzzle. I wouldn't advice you to quit your day job at first until every thing is ready to be air born. I don't believe in following your passion I believe in following what satisfy you, that makes you wake up and work excitingly with great ideas that add value to people especially when it cannot be copied or substitute with anything. then thats where passion begins and believing starts. just don't get dillusional, if it really doesn't work get a shotgun and shoot it. try a new thing.
One soldier gets sick all of them...... food safety is biggest safety to me I know more than anybody in this world about food safety typing ask me what I found wrong they doing I'll let you know
Im planning on buying one and the menu i would have would be Fish n’ chips Snow cones and water Fried chicken French fries Btw i know how to make all these things
You are not required to do heart surgery. One tablet of Spas MFT will fix stomach pain. Loose motion or vomiting may automatically gone in just one day.
I considered doing this one time. Instead, I bought a work van and did LTL runs instead. Start up was easy. All I needed was a van and commercial driver's insurance.
LTL is Less than a truck load. Sometimes factories need deliveries made that are considered "hot freight" meaning it HAS to be delivered quickly but they don't require a semi truck to come and pick it up. So a freight broker will send a smaller vehicle out to pick it up. My work van, a Ford E-150 will carry up to 1 ton or 2,000lbs. I would say for anyone wanting to get into doing LTL runs. Get a reliable van. You can use a mini van or car but keep in mind that smaller vehicles will prevent you from getting loads that need a bigger vehicle. A work van is best. Then you can look up freight brokers in your area. Tell them you have a van you want to put to work. You'll need commercial drivers insurance but make sure you can cross state lines with it. Be sure to save ALL your fuel receipts and keep track of how many miles you drive for the job. Since I only drove Monday thru Friday, I only wrote down my odometer reading at the start of the week and at the end of the week because I knew I didn't do any personal driving throughout the week. Also save any receipts you may be able to rationalize as a business expenditure. Lets say for instance you buy tools or parts for repairing your vehicle. Even if you buy a portable propane stove to cook your own meals while on the road. Or even a smart phone to take photos of your bills of lading and store them on your........$1,500 laptop that just happens to be Oculus ready which is also a tax write off. What ever you can do to bring your income lower on paper. Also be sure to use your GPS on your phone but if you're like me and don't want to pay tolls, you can tell Google maps to bypass tolls. If you DO pass thru an automatic electronic toll in which I have before and I couldn't pay, you can always pay online. Just remember where the toll was. And when you file your taxes, you're gonna have to itemize all your receipts and take them into a professional tax preparer that specializes in trucker tax filing. HR Block may not cut it. Keep your receipts in a folder thru out the year when you get one. I mark my receipts so its easier for me to identify what category they go into like I write "fuel" on the top of all my fuel receipts. Tools for tools, Repair for parts towing and for invoices from garages. You will NOT need to save food receipts as you will automatically get a $25/day tax credit for food. But if you buy food from a gas station, purchase your fuel separately.
I am a Ex foodie. My wife’s family owns Food carts in Portland Oregon. The number one mistake most food carts make? Inconsistent hours. I have been burned so many times. Anytime I wanted a food cart really bad. They would not be open. Or they did not post anything online. Stop closing early or not opening on time. Stick to consistent hours. I saw a Hawaiian food cart get kicked out of a busy shopping plaza because you did not know when they were open. Plus Sunday’s they were the only ones closed.
