Follow these four steps to shift your start-up into drive
One year ago, Paul Cox was laid off from his job as a chef at BC Restaurant in Syracuse, NY. Cox, 45, knew he had to make a career move. Employed in the restaurant industry for more than 25 years, Cox harbored a growing curiosity for food trucks, a trend he saw gaining momentum in his home city. Cox decided to take over the Street Eats truck in 2014, transitioning from his jobless rut into an entrepreneurial endeavor. Now the owner and cook of this mobile restaurant and brick-and-mortar deli, Cox serves dishes like tacos and burgers, though the menu changes daily.
If you’re like Cox, looking for something new and exciting pertaining to food, where you can also do your own thing, than the gourmet food truck industry is your calling. “I wanted something that’s more personal,” says Cox. “You just have to take that leap.” Follow these three basic steps from Brett Lindenberg, owner of foodtruckempire.com—a source for new truck owners to seek advice—to get your start-up rolling.
1. Determining your menu, according to food truck guru Brett Lindenberg, should take priority as your first step. Your food should be unique and specialized. Cox, who spins classic meat dishes—like BBQ Chicken tacos or the Three Pig Grinder with Pork Loin, Ham, and Bacon in one—says, “You have to go where it’s almost edgy, and it’s what they know.” Roxy’s Grilled Cheese, based out of Massachusetts, spins the sandwich by turning it fancy with options like a chocolate-covered bacon grilled cheese or adding in slabs of fresh mac-n-cheese. Other successfully unique trucks include Kogi, combining Korean and Mexican dishes and Quiero Arepas, serving made-from-scratch Venezuelan-inspired arepas. See what already exists in your area by researching local food trucks while creating a way to individualize your dishes. Once you know what you want to cook you can understand the specific equipment and sizes of tools you will need to buy.
2. With your idea in tow, begin to write a business plan. This should include things like a mission statement, your strengths and weaknesses, and a sales forecast. A plan helps obtain permits, get supplies, and figure out where to park. If you’ve never created a business plan or are unsure of how to obtain the necessary permits (which vary from city to city), reach out to professionals for guidance. Cox turned to the Small Business Development Center at Onondaga Community College, whose advisors offered tremendous aid in his process. Talking to other local owners or consulting with sites like the Food Truck Franchise Group can offer similar assistance.
3. Lindenberg says buying your vehicle and getting the business going serves as the final step to starting a food truck. With numerous vehicle options, from tiny or large trailers to trucks that can be driven or ones that are pulled, it comes down to the service you want and the price you’re willing to pay, which typically ranges from $40,000 to $60,000. Further consider decorating your truck, which helps market your services and promote your brand. Advertising your brand on your truck exterior can help draw in customers while creating a signature experience.