GOT QUESTIONS? WE’VE GOT ANSWERS!

  • I want to start a food truck business, where do I start?

    Research, research, research. Running a Food Truck for Dummies by Richard Myrick is a great resource. The most important thing you can do is gather information. Start with the “where.” Where will you operate your business? New York? Los Angeles County? What cities? Do those cities/counties permit trucks? Do you plan on renting or buying? Call around to different commissaries, truck manufacturers and truck rental companies to get quotes and information.

  • How much does it cost to start a truck?

    Every food truck business is different, so it’s important that you get quotes from every truck manufacturer/renter, commissary and truck wrapping (the design on the outside) place you can find. Remember, regional regulations and permits can dramatically impact the cost of running a truck. Call your local city hall and find out about your regional regulatory framework.

  • What should I be concerned about when renting my truck?

    If you’re going to rent a truck, make sure your lease is rock solid. Don’t sign a vague one page lease. Make sure to protect yourself with a rock solid lease that protects your interest. Think about all the things that could go wrong. Who’s responsible for towing if your truck breaks down? Who is responsible if your truck breaks down on the way to a lucrative event? What happens if the Health Department shuts you down because your hot water stopped working? Who is responsible for overall maintenance? Try to protect yourself.

  • I found a builder to build my food truck. Is there anything I should require?

    Make sure that your food truck builder understands the requirements of the food codes in your region. Your region can be controlled by a City, the State or a County government. Create a contract that ensures that if there are mistakes and your truck does not pass the health department inspection that the builder is responsible. If the food truck builder has a deadline, make sure that there are financial penalties if the builder does not meet that deadline. For example, if the builder says June 1st 2016 will be the day that the truck is permitted and ready to operate, insert a penalty for every day the builder is late. $100-$150 per day. Make sure that the penalty is attached to the day the truck is permitted, not to the day the truck is completed.
    Ask to see other food trucks the builder has done. Talk with those vendors if you can.

  • Does my menu matter?

    If your truck kitchen (or your rented commissary kitchen) can not support your menu the Health Department won’t give you a health permit.  Make sure your truck kitchen can support the food you are making.  If you’re ordering food to cook on your truck make sure it’s from an approved source (meaning a licensed food facility).  For example, if you plan on serving sausages but you have no way to make sausages, the health department is going to want to know where you’re sourcing your product.

  • Should I buy this food truck off of ebay?

    By very careful buying food trucks that you can not inspect.  It is very possible that the truck you buy will not pass inspection in the region you want to do business.  Many older food trucks are grandfathered out of new regulations if they stay with the same owner.  Once the food truck is sold the health department may require that the food truck be updated to the most recent food code standards.  This can be very costly.  Talk to your regional health department before buying a truck.

  • What kind of events could a food truck attend?

    Just about anything! Most food trucks are willing to serve at any special event. Examples include – caterings, weddings, birthday parties, graduation parties, festivals, etc. If you can dream it, they can probably serve at it!

  • Can we get a food truck at our office for lunch?

    Typically, yes! This will depend on your location, property manager, and a few details but it’s possible. If property management won’t allow the truck to sell to the public, then perhaps a catering from the truck would be a better way to go.

  • How much time in advance should I book a truck before my event?

    Sooner the better as many trucks book months in advance. Depending on the date it is possible to get trucks last minute, but your chances/food options are better the earlier you book.

  • If I have a small amount of people; what is my likelihood to get a truck?

    Many trucks do have a minimum price in order to cover the cost of business.  Minimums are different for every truck. Our suggestion is to fill out a Book A Truck form to get in front of all our Members, and see what happens

  • If I book a food truck, what should I expect from the truck?

    All food trucks/trailers are completely self contained; meaning they contain their own source of power and water. Some trucks may require additional power to provide the best food truck experience for you, so it doesn’t hurt to ask. Most trucks will supply their own serving items such as plates, napkins, and silverware, but it doesn’t hurt to double check with them upon booking. Most often all you need to supply is a spot to park and a group of hungry people!