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Running a Food Truck for Dummies, 2nd Edition
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Table of Contents

Introduction 1 Part 1: Rolling into the Food Truck Industry 5 CHAPTER 1: Food on Wheels: The Lowdown on Food Trucks 7 CHAPTER 2: Deciding What Kind of Food Truck Is Right for You 17 CHAPTER 3: Understanding and Researching Your Local Food Truck Market 39 Part 2: Getting Your Food Truck Ducks in a Row 53 CHAPTER 4: Writing a Food Truck Business Plan 55 CHAPTER 5: Securing Financing for Your Food Truck 79 CHAPTER 6: Understanding Business Structures, Licenses, and Other Legal Stuff 93 CHAPTER 7: Parking and Presenting Your Food Truck 111 Part 3: Preparing to Open Your Service Window 125 CHAPTER 8: Creating Your Food Truck Menu 127 CHAPTER 9: Finding a Commercial Kitchen for Your Food Truck 143 CHAPTER 10: Purchasing and Managing Supplies 155 CHAPTER 11: Hiring and Training Your Food Truck Team 169 CHAPTER 12: Setting Up Your Office and Managing Money Matters 195 Part 4: Keeping Your Food Truck Running Smoothly 209 CHAPTER 13: Running a Safe, Clean Food Truck and Keeping It on the Road 211 CHAPTER 14: Evaluating the State of Your Food Truck Business 237 Part 5: Generating Buzz and Growing Your Food Truck Business251 CHAPTER 15: Mastering Food Truck Marketing and Public Relations 253 CHAPTER 16: Handling the Art of Social Media 269 CHAPTER 17: Attracting and Retaining Your Customers 291 CHAPTER 18: What's Next? Determining the Future of Your Food Truck Business 305 Part 6: The Part of Tens 319 CHAPTER 19: Ten Myths about Food Trucks 321 CHAPTER 20: Ten Tips for Preventing Food Truck Failure 327 CHAPTER 21: Ten Tips for Dealing with Food Truck Health Inspections 335 Index 341

About the Author

Richard Myrick is editor-in- chief and founder of Mobile Cuisine Magazine (mobile-cusine.com), a central source for mobile street food information. Since its inception, Mobile Cuisine has been teaching aspiring culinary professionals how to create successful food truck businesses by providing valuable information that can help anyone build a food truck business.

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