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The Food Truck Handbook

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Table of Contents

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

About the Author

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.

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