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From designing your food truck and identifying your market to establishing a business plan and determining the operational concerns of a mobile business, this comprehensive guide provides down-to-earth advice on every aspect of setting up and running a food truck business. Learn all about overcoming the hurdles facing the mobile food vendor, the legal aspects of food safety, menu planning, setting up your home-based headquarters, and navigating the catering industry. Whatever your plans, each chapter can help you experience the satisfaction of establishing and building your own home-based food truck business and reaching opening day!
Look for useful charts and worksheets throughout the book, including:
Preferred Vendor Checklist
Start-Up Cost Worksheets
Sample Operational Weekly Schedule 7878
Outfitting your mobile kitchen
Attracting customers
Navigating operations concerns
Understanding legal aspects
and food safety
Building your menu
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