The Food Truck Handbook von David Weber

<b>How to start, grow, and succeed in the food truck business.</b><p>Food trucks have become a wildly popular and important part of the hospitality industry.  Consumers are flocking to these mobile food businesses in droves, inspiring national food truck competitions and even a show dedicated to the topic on The Food Network.  The relatively low cost of entry as compared to starting a restaurant, combined with free and low-cost ways to market them to the masses via platforms like social media, are just two of the reasons that food truck business are drawing in budding entrepreneurs.</p><p>Author David Weber, a food truck advocate and entrepreneur himself, is here to offer his practical, step-by-step advice to achieving your mobile food mogul dreams in<i>The Food Truck Handbook.</i> This book cuts through all of the hype to give both hopeful entrepreneurs and already established truck owners an accurate portrayal of life on the streets. From concept to gaining a loyal following to preventative maintenance on your equipment this book covers it all.</p><ul><li>Includes profiles of successful food trucks, detailing their operations, profitability, and scalability.</li><li>Establish best practices for operating your truck using one-of-a-kind templates for choosing vending locations, opening checklist, closing checklist, and more.</li><li>Create a sound business plan complete with a reasonable budget and finding vendors you can trust; consider daily operations in detail from start to finish<a id="_Toc300439970" name="_Toc300439970">, and ultimately expand your business.</a></li><li>Stay lean and profitable by avoiding the most common operating mistakes.</li><li>Author David Weber is Founder and President of the NYC Food Truck Association (NYCFTA), which brings together small businesses that own and operate premium food trucks in NYC focused on innovation in hospitality, high quality food, and community development.</li></ul>

David Weber is a food truck advocate and entrepreneur. He is founder and President of the NYC Food Truck Association (NYCFTA), which brings together small businesses that own and operate premium food trucks in New York City. David is also a cofounder of Rickshaw Dumplings, a growing fast casual chain that operates multiple food trucks. Prior to his experience in hospitality, David was a technology and business consultant. He holds an MBA from New York University's Stern School of Business and a BA in English literature from Yale University.

Foreword xiiiMatthew GellerPreface xviiAcknowledgments xiIntroduction 1Plan: Preparing for Success 7Is the Truckers Life for Me? 9Foundations for Success 18Playing by the Rules 25Picking a Concept 31Assembling a Winning Team 49The Business Plan 51Raising Money 63Start: Making It Happen 67Administrative Necessities 69Finalizing the Menu 78Lay Out Your Kitchen 82Procuring a Truck 87Picking a Commissary 99Branding Fundamentals 103Hiring 109Picking Vending Locations 112The Opening Schedule 117Succeed: Doing One Truck Right 121Responsible Vending 123Vending Locations 126Managing the Team 132Put It on Paper 135Watching the Numbers 137Refining the Menu 142Social Media 145Connecting with Customers 150Seasonality 153Maintenance 155Grow: Moving beyond the Truck 157Growth Opportunities 164Contract Packing 171Building the Right Infrastructure 174Technology 176Exiting the Food Truck Industry 179Afterword 183Appendix A Templates and Worksheets 185Appendix B Food Truck Regulations, by City 205Appendix C Social Media Guides 229Appendix D Interviews with Food Truck Entrepreneurs 233Notes 263About the Author 265Index 267

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