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    Operating the Food Truck Business with the Right Ingredients: Food Truck Business and Restaurants, #4
    Operating the Food Truck Business with the Right Ingredients: Food Truck Business and Restaurants, #4
    Operating the Food Truck Business with the Right Ingredients: Food Truck Business and Restaurants, #4
    Ebook67 pages33 minutes

    Operating the Food Truck Business with the Right Ingredients: Food Truck Business and Restaurants, #4

    By Chuck Street

    5/5

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    Read preview

    About this ebook

    If you feel like starting a food truck business but don't know how to go about it, then read on.

    Street food is increasingly in vogue, and the food market, especially niche food, is increasingly sought after and coveted by customers.
    Thirty years ago, I had the same dreams as you. I was tired of my job as an employee. I was looking for something that would give me the freedom and entrepreneurship I had always dreamed of.
    After several searches, recommendations from friends of friends, and attending many street food festivals across America, I started my own business, which has brought me tremendous personal and financial satisfaction.
    At the end of 2020, I sold my business, crowning my well-deserved retirement.
    In the first half of 2021, I dedicated myself to writing this book, creating the complete guide to the food truck business that I wish I had received when I left. I helped my son start his company a few months ago, so I have combined my experience with the current needs. After this period of isolation, people are even more eager to get out and eat outside. So I want to provide you with a step-by-step guide to meet their needs by creating a highly profitable and customer-recommended ecosystem.
    You will learn all about my experience, from A to Z, both personal and gained from friends who now have some of the largest food truck empires in the world:

    • How to build your brand to create authority and customer loyalty,
    • Marketing and brand awareness to stand out from the competition and get people talking about you,
    • Tips & tricks to scale your business,
    • Selling your brand.

    Learn from the experience and mistakes of those who have already traveled this road and become the next success story!


    Scroll up and click on the buy now button, and enter the fantastic world of Street Food!

    LanguageEnglish
    PublisherChuck Street
    Release dateDec 28, 2021
    ISBN9798201873288
    Operating the Food Truck Business with the Right Ingredients: Food Truck Business and Restaurants, #4

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    Reviews for Operating the Food Truck Business with the Right Ingredients

    5/5

    16 ratings3 reviews

    What our readers think

    Readers find this title well written and structured. It provides valuable actions to bring more value to customers and increase profit as a business owner. The book offers effective marketing and promoting techniques for food trucks. It ignites passion and is recommended for those with an interest in the subject.

    What did you think?

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    • 5/5
      I found this book well written and structured. It helped me to increase my passion on the subject and I recommend it to all people with the same interest
    • 5/5
      I've learned many actions to take to bring more value to my customers and more profit to me as a business owner

      1 person found this helpful

    • 5/5
      I appreciated the technics of marketing and promoting one's food truck. Some simple ideas can be really effective.

      1 person found this helpful

    Book preview

    Operating the Food Truck Business with the Right Ingredients - Chuck Street

    Introduction

    Since the early days of humans, food has always been the major source of human energy; hence food can not be separated from human history. The early humans fought and struggled for food, which led to migration from one place to another, wars, and high survival instincts. As the centuries pass, humans started to cultivate the land for farming and rearing of animals to make life easier and don’t have to travel distance for a single meal. Eventually, the business aspect came in, people started exchanging one food for another or other goods.

    Over time, humans have been devising and innovating sources of food, which has increased exponentially and continued to change over time. While early humans had to go far distance to find their daily meals, nowadays, we are surrounded by several promotions and advertisements for food products of different types, prices, and qualities. This led to the birth of the enormous food industry we have presently.

    The food industry has always been a complex and global network that consists of diverse businesses. Most of the food consumed by humans has been supplied by the food industry, and this industry covers a series of production processes:

    Preparation and Production,

    Processing and Distribution,

    Transport and Preservation,

    Certification, Assembling, and Packaging of foodstuffs.

    The industry has become wide and broad as the manufacturing ranges from a small business (usually family business) to a large business (usually capital-intensive and highly mechanized industrial processes).

    The industry discussed in this book will be focused on the Food Truck Industry, which has proven to be the future of the food industry.

    Summary

    Introduction

    Summary

    1 The Bare Bones of the Food Truck: Inventory and Staff

    1.1 Educate Your New Hires on Your Idea

    1.2 Inventories and Commissaries

    1.3 Identify Your Supply Sources

    2 Preparatory Measures

    2.1 Let Safety Be Your Guide

    2.2 Do You Have the Right Equipment?

    2.3 Is Your Food Truck Maintained?

    3 Make the Most of Marketing: Best Strategies for the Food Truck Business

    3.1 Marketing Plans

    3.2 Marketing Boosts

    4 Let Your Food Truck Be a Fixture

    4.1 Think Long-Term

    4.2 Exiting the Food Truck Business

    Contact and Thanks

    Reference

    1  The Bare Bones of the Food Truck: Inventory and Staff

    There are several considerations that need to be made with the operations, including the number of employees you will need and the use of a commissary, suppliers, and a commercial kitchen. Earlier in the preparatory phase of the food truck business, the necessary legalities mandated by labor laws have been discussed and the forms that need to be filled up by your employees. In this section, we will learn about the roles each employee should fill in your food truck.

    • How many people do you need to hire?

    While it is tempting to just do it all yourself, if you do fall ill, this would also mean the stoppage of your sales and the loss of the momentum you built. It is also tempting to hire a crew that can run your food truck 24/7, but your food truck needs to rest too. It is important to your operations that you can hire the most reliable workers for your food truck in an industry that usually has a high turnover of workers. Consider the space of your food truck because, remember, the food truck is a limited space, and you cannot crowd in there as this can lessen the output efficiency of your food truck and inconvenience your customers in the process as well.

    Cooks for Prep Work and For the Truck

    You may need one or two cooks or chefs to help with the food preparation, although this is dependent on the concept of your food truck. One chef in the food truck can take charge of the cooking and the preparation of the food in the food truck, while one chef in the commissary can aid in the prep work to ensure that there is a steady supply of ingredients to the food truck. If your food truck relies on the sale of items prepared off-site, you may choose to have one chef who can prep and cook the items needed.

    Cashier and Front of the House Personnel

    These are

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