You are excited!\u00a0You have scrimped and saved and have done all your homework and now you are ready to be a food truck owner. It is an exciting adventure you are about to go off on. To ensure success though, you want to make sure you are thoroughly prepared for each step of the process before you finally get your truck out on the road.<\/p>\n
Learning your food truck basics is a must. Today, we are going to start with tips for selecting a food truck<\/strong>.<\/p>\n The size of your truck is crucial to the success of your food truck<\/a> so pick it carefully. Too big and it will be hard to drive and maneuver around, not to mention making parking on city streets a nightmare. Too small and you and your staff will be crowded together like sardines and it will be hard to keep everything sanitary and working in an efficient manner.<\/p>\n Experts recommend that you take into consideration what you will use the truck for when making your decision to buy a food truck. If you are going to be parking your truck on the streets and vending out of it, then a smaller truck about 14 to 16 foot would probably be best.<\/p>\n On the other hand, if you plan on catering parties<\/a> and special events<\/a> as well as vending then a bigger truck will be necessary. It is also a good idea to talk to some current food truck owners to get advice on picking the right size food truck.<\/p>\n Another thing you should consider when selecting a food truck, is how many staff will be on the truck at any given time. To answer this you really need to figure out your work flow and be honest about how many staff it will take to run your operations efficiently. If you only really need two to three people then fitting into a smaller bus won\u2019t be a problem, but if you need more than 3 people and you require several work stations to prepare and cook all the food then a bigger truck makes more sense.<\/p>\n Also don\u2019t forget that your truck needs to have enough seats with seatbelts for all your staff members that will be driving around in the food truck. It is required by law for the safety of everyone involved. Your only other option is to have some of your staff drive separately to each location. Generally the rule of thumb is to only have as many staff on board that are truly necessary to handle all aspects of cooking and serving your customers.<\/p>\nWhere Will You Be Taking Your Food Truck?<\/h2>\n
How Much Staff Will You Need?<\/h2>\n