|  | Myrick, Richard
Running a Food Truck For Dummies
 1. Edition August 2012
21.90 Euro
2012. 360 Pages, Softcover
ISBN 978-1-118-28738-5 - John Wiley & Sons
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Sample Chapter
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E-Books are also available on all known E-Book shops.
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| Detailed description
The easy way to drive your food truck business to success
A new generation of street food lovers are lining up at food trucks and food carts. Though the idea is a long-standing part of American and world culture, the street food industry has never enjoyed so much popularity or publicity. With lower start-up costs than traditional "store front" restaurants, food trucks offer a unique opportunity to entrepreneurs in a business climate where credit is tight and capital is scarce. In Running a Food Truck For Dummies, you'll get all the delicious details needed to start your own food truck business quickly, affordably, and successfully.
Whether you're one for the nearly 3 million owners and operators of existing food truck businesses or a chef, foodie, or gourmand interested in starting your own mobile restaurant endeavor, Running a Food Truck For Dummies helps you find your food niche, follow important rules of conducting business on the road, outfit your moving kitchen, meet safety and sanitation requirements, and much more.
* Help starting and creating a business plan
* Advice on creating a mobile menu, choosing and outfitting a vehicle, setting prices, and hiring help
* Everything you need to know about licenses, permits, zoning, parking, and other considerations
* Coverage of using Social Media advertising,such as Facebook and Twitter, to market your food truck business
From choosing and outfitting a business vehicle to franchising and everything in between, Running a Food Truck For Dummies shows foodies everything they need to know to get their business moving toward success!
From the 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
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