(Newswire.net — May 3, 2016) — While food trucks weren’t quite as popular during the first season of “The Great Food Truck Race,”those trucks now exist in cities all across the country, including Florida, Michigan, Kansas, California and even Alaska. The cost of operating a food truck is generally less than the cost of operating a traditional restaurant, but those who want to start out in this industry may underestimate the requirements for running a food truck.
Securing Permits and Locations
One of the most important aspects associated with running a food cart or truck is the securing of any necessary permits. While these trucks may not need a food handlers’ license, owners will still need to go through an inspection in many cities to ensure that workers keep food stored at the proper temperature and handle food properly. Food truck owners will also need to secure the permits needed to operate one of these trucks and find a good location that will appeal to customers.
Arranging for Food Deliveries
While some food truck owners purchase their supplies and ingredients from grocery stores, others save money and buy those ingredients wholesale. Refrigerated trucking companies can ship those supplies from cities all across the country and deliver food directly to the trucks or to other locations. Some food trucks are so popular that owners actually own two or more trucks, which increases the number of supplies they need every week. In addition to ingredients, they will also need cups, straws, plates, napkins, utensils and other supplies. Buying those products at wholesale helps them make more money off each dish sold.
Gaining a Customer Base
The top food trucks operating in the country today are those who understand the importance of proper advertising. A large number of trucks experienced success after setting up at college campuses on the weekends and offering easy to eat dishes to students on their way to and from parties. Others find success with downtown locations that appeal to office workers looking to grab a quick bite to each on their lunch hours. Gaining a customer base, selecting a location, securing permits and finding suppliers for ingredients and supplies are just a few of the issues food truck owners deal with every day.