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Running a Food Truck for Dummies
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Table of Contents

Introduction 1 Part I: Rolling into the Food Truck Industry 7 Chapter 1: Food on Wheels: The Lowdown on Food Trucks 9 Chapter 2: Deciding What Kind of Food Truck to Run 19 Chapter 3: Understanding and Researching the Food Truck Marketplace 39 Part II: Getting Your Food Truck Ducks in a Row 53 Chapter 4: Writing a Business Plan 55 Chapter 5: Securing Financing for Your Food Truck 79 Chapter 6: Understanding Business Structures, Licenses, and Other Legal Stuff 91 Chapter 7: Parking and Presenting Your Truck 107 Part III: Preparing to Open Your Service Window 121 Chapter 8: Creating Your Menu 123 Chapter 9: Finding a Commercial Kitchen to Use 139 Chapter 10: Purchasing and Managing Supplies 149 Chapter 11: Hiring and Training Your Staff 161 Chapter 12: Setting Up Your Offi ce and Managing Money Matters 185 Part IV: Keeping Your Food Truck Running Smoothly 197 Chapter 13: Running a Safe, Clean Food Truck and Keeping It on the Road 199 Chapter 14: Evaluating the State of Your Food Truck Business 223 Part V: Generating Buzz and Growing Your Food Truck Business 235 Chapter 15: Mastering Marketing and Public Relations 237 Chapter 16: Handling the Art of Social Media 253 Chapter 17: Building and Retaining Your Followers 275 Chapter 18: What s Next? Considering the Future of Your Food Truck Business 289 Part VI: The Part of Tens 303 Chapter 19: Ten Myths about Food Trucks 305 Chapter 20: Ten Tips for Preventing Food Truck Failure 311 Chapter 21: Ten Tips for Handling Food Truck Health Inspections 317 Index 323

About the Author

Richard Myrick is one of the foremost thought leaders on the mobile food industry. He is editor-in-chief and founder of Mobile Cuisine Magazine (www.mobile-cuisine.com), a central resource for mobile street food information.

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