Food Truck Handbook Start, Grow, and Succeed in the Mobile Food Business

ISBN-10: 1118208811

ISBN-13: 9781118208816

Edition: 2012

Authors: David Weber

List price: $28.95 Buy it from $11.80
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Only in the food truck business can a business owner combat a slow day by picking-up and trying a new location; which is only one of the reasons why the idea of becoming a mobile mogul has become so popular.From concept creation to food prep best practices to social media marketing tips, The Food Truck Revolution will walk both hopeful entrepreneurs and already established business owners through the process that every food truck operator must complete. Providing a behind-the-scenes look into the breadth and creativity of the food truck movement and the process for stating one of your own, author Spiro Pappadopoulos takes great care educating readers on the ins and outs, pros and cons, and ups and downs of the food truck business. Readers will learn how to:Get your truck operating quickly and affordably.Pick a successful truck/menu theme.Decide between a regular location and a more roving approach.Avoid the five biggest pitfalls of any food business.Use social media to create and communicate with your trucks following.Understand and appeal to street eaters’ unique needs.Decide if you need a physical location for prep, storage, and rapid restocking.Track sales and tax collections while you run the business, included forms and links to spreadsheet downloads.Understand auxiliary costs like parking, storage, insurance, and fuel.Deal with government permitting and licensing.
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Book details

List price: $28.95
Copyright year: 2012
Publisher: John Wiley & Sons, Incorporated
Publication date: 3/15/2012
Binding: Paperback
Pages: 288
Size: 6.00" wide x 9.00" long x 1.00" tall
Weight: 1.012
Language: English

Plan: Preparing for Success
Is the Trucker's Life for Me?
Foundations for Success
Playing by the Rules
Picking a Concept
Assembling a Winning Team
The Business Plan
Raising Money
Start: Making It Happen
Administrative Necessities
Finalizing the Menu
Lay Out Your Kitchen
Procuring a Truck
Picking a Commissary
Branding Fundamentals
Picking Vending Locations
The Opening Schedule
Succeed: Doing One Truck Right
Responsible Vending
Vending Locations
Managing the Team
Put In on Paper
Watching the Numbers
Refining the Menu
Social Media
Connecting with Customers
Grow: Moving beyond the Truck
Growth Opportunities
Contract Packing
Building the Right Infrastructure
Exiting the Food Truck Industry
Templates and Worksheets
Food Truck Regulations, by City
Social Media Guides
Interviews with Food Truck Entrepreneures
About the Author
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