Food Truck Owners Grappling with Regulations
11 posts in the last 60 days, all from r/foodtrucks.
“Why are you selling it? What went wrong?”
“I’m also interested in how you were able to do this and what company you worked with to get this done! [re: Need honest advice before buying my first food truck]”
“have a backup processor. even if the shit is that amateur hour app called JIM [re: started a food truck 8 months ago — the stuff nobody warns you about]”
Multiple posts discuss the complexities of food truck operations, including commissary requirements, licensing, and GPS tracking. This indicates a significant regulatory burden and a desire for clarity and efficiency among food truck entrepreneurs.
SOURCES (60)
“I’m also interested in how you were able to do this and what company you worked with to get this done! [re: Need honest advice before buying my first food truck]”
“have a backup processor. even if the shit is that amateur hour app called JIM [re: started a food truck 8 months ago — the stuff nobody warns you about]”
“Sorry, a lot of this data is false or misleading. I will take the biggest point: Consider the scale of $12000 per month for a second. Very few trucks I know make north of $10,000 per month. Those that do usually have 2 trucks or trailers out at the same time with 2 crews. If you wanted me to charge $10 per plate I would have to move 1200 plates per month. I can only physically open for 4-6 hours at a time because thats all the food I can reasonably prep and carry on the truck. So let's say I”
“What exactly do you want to know? I keep 15-20% of gross revenue per hour of operation. Example: I am open for 4 hours. I earned $1000 - $400 went to operating expenses and wages. - $300 went to food - 10% goes to the event organizer if I am doing an organized event (typically) I take away $200 if I am lucky. I often don't make $1000 in the 4 hours.”
“I have an entire cost of goods sold model on a spreadsheet here that says differently. How much do you think it costs per month to run a truck? Best guess?”
“Been lurking here a while. I drove longhaul for about twenty years before I got off the road and ended up in a kitchen, so when I see a used food truck listed my brain goes straight to the vehicle before it goes to the menu. Curious if that's backwards from how most people here approach it. The listings all lead with the kitchen. Nice buildout, stainless, generator, wrap. Almost none of them say anything useful about the engine, the miles, what it's been doing between events, whether it”
“You're gonna have a bad time if you let water sit for more than a couple days, bleach or not. The tank itself doesn't need a full scrub every week but you 100% should be cycling fresh water through it before every shift. Stagnant water in a dark 100gal tank is basically a science experiment. And yeah drain it Saturday night, leaving it half full is asking for algae. The bleach sweater is a rite of passage at this point.”
“Hey – I know it depends on the season (summer vs. winter) but if I'm open Th-Sat, do I need to sanitize the fresh water tank every thursday morning? What if I go a week, or two weeks, in between? I have a 100gal fresh water tank without a gravity fill, so I'm filling up bleach via a small hose and then flushing that to the tank via a regular hose connected to the spigot. It's a PIA and I didn't manage to not spill bleach on my new sweater. I assume I should drain both water tanks”
“Guy I know claims his two trucks set up stationary for all day every day business will gross over $1M a year. I believe him.”
“I’m considering starting a small mobile speciality coffee truck operating in high traffic areas and maybe do some events here and there. The idea would be espresso-based drinks alongside more creative options like flavoured iced lattes, cold foams, and seasonal drinks, with a few pastries/cookies. For anyone who has actually operated something similar: - Is it genuinely profitable? - How much did you invest to get started? - How many events/bookings do you typically get per month? - What are you”
“We are starting a new food truck in blore,but confused how to charge a battery,we are planning to remove it everyday n do. Is that how everyone does or through socket ? submitted by /u/Rawshmic [link] [comments]”
“I'm looking to buy a small truck that had been used for drinks only. I want to start a cafe truck, selling donut holes along with coffee, lattes, and teas. I want to keep it simple ,and from what I'm seeing there could be decent profit margins. I only want to open weekends for various festivals. Has anyone done something like this? I'm very interested to read your advice and experiences. submitted by /u/StrawberryKnown5650 [link] [comments]”
“would need to work 60-70 hrs/wk and do 500k a year in sales to make 50-60k and pray nothing goes wrong”
“As much as possible. My commissary has a gravel and crushed concrete driveway which makes me dusty even before I get on the street. I have a vinyl wrap like many of us. No pressure washer. Deck brush and a sweeper nozzle.”
“Spent 20 years driving longhaul so I know trucks pretty well, mechanically and otherwise. Been line cooking for a few years now and the food truck idea keeps coming back around in my head. The part that gets me is I already own a decent box truck sitting mostly idle and I keep thinking that cuts a huge chunk off the startup cost. Maybe it does, maybe it doesn't. What I'm actually trying to figure out is whether the conversion costs eat up whatever you saved buying the truck outright. Gen”
“2x per week in season 1 time at a local truck wash when returning from an event back to our weekday spots. 1 time at the nearest truck wash to an event each weekend when they are on the way there. Cost is like $50/week and my units always look pristine.”
“Make an ad that says "The outside of your food truck represents the inisde of your food truck. Weekly power cleaning special for food trucks!" or something like that.”
“Not good. If you want to get a premium on that truck, you may have to start operating it again and then try to sell it as an operating business. Used trucks are a dime a dozen, few people are looking for a basically new truck to haul their kitchen less than a hundred miles a week. You might get more money stripping out the kitchen and selling the equipment and truck separately”
“Yes! In Georgia you can just have a hot water hand sink on the mobile unit with you and then wash everything at your base of operations after, for my particular type of business (just making beverages). Will be having proper fresh and waste water jugs too.”
“I’m sure this part is universal across America - they will require that you have a 3 basin sink with big enough compartments that will fit the largest thing you need to wash and sanitize, or that you have a commissary kitchen to wash, plus a separate hand washing sink, and big enough water and waste water tanks for you to run for several hours without running out and wash your hands frequently”
“Very random question, but I am looking at using my classic 60s long bed pickup truck as a "food truck". I am just serving coffee and other beverages. I'm going to build out a stainless cabinet of sorts that will sit on the tailgate of the truck that will include a built in hand sink, drop in ice bin, and a work surface. I'll have all the plumbing hooked up for the sink with hot water too. I will have a small fridge to store milks off to the side. In addition, I'm going to a”
“I am thinking of kicking off the life of a food trucker. Looking for tips for newbies in the world. submitted by /u/AdSignal3405 [link] [comments]”
“Mind I ask you some questions about it? Also if you don’t mind how was your revenue and food truck”
“This is WAY better advice than the “go work in a food truck for at least a year” advice that way too many people regurgitate.”
“10 years in the business, we are just older and a bit tired. It has got us to where we wanted to be.”
“The 3D part sounds cool but operators care way more about vent hood placement than aesthetics.”
“the hardest part about this business has zero to do with food. it’s finding the work.”
“Go work on a food truck for at least a year before you even consider buying your own.”
“The form doesn’t account for a lot of what you actually need to know to operate a food truck. Operating a food truck isn’t rolling up with food and opening a window, you need to be a mechanic, bookkeeper, maintenance person, manager, and a laundry list of other things before being a cook. And ngl changing careers is a huge risk when a food truck is what you’re changing into. Paycheques aren’t guaranteed ever, and if you have any person (partner, kid, mortgage) that relies on you having consisten”
“We had the health inspector on board after providing an FSP and he said no. We have a wand, Shallow metal containers, etc... He was quick to share that he hates food trucks and thinks they are the devil.”
“I own both. They have nothing in common but product you serve. If you like to hustle your ass off and have the freedom, get a food truck. If you like the wash, rinse, repeat relative safe monotony that is 24/7 worry, stick with your restaurant. Depending on event...i can turn $20k profit on a 3 day weekend with minimal staffing. But these aren't every day nor every weekend. So you really have to be on your hustle game and get catering, events, dedicated pullups, etc My burger truck, the way”
“I think you gotta realize some of us are just a couple doing food trucks or a family running it. There are def bigger food trucks with multiple trucks but most of us got into food truck to get away from corporate layout. We do not even have enough employees to even run a shift management like ur suggesting. Again it’s diff I’m sure for others, but most food trucks I talk to are all just people who wanted to do their own thing and get away from all the stress of what you are trying to have us use”
“Thats literally ALL IM TRYING TO DO LOL. I don’t need help because I am just doing something small! I’m not here to feed the world.. I’m just trying to feed who I can. Just pop up to a few the same 3 locations 3 times a week and feed people. If they want food they will be there. The food truck next to our apartments do the same thing. They are consistent. I could do what I have been doing and just setting up tables and cooking taking it after I cooked it but I don’t wanna do that anymore .i rath”
“Hey! Great questions, and honestly this brings back a lot of memories, so buckle up because I have THOUGHTS. I've been doing the truck thing for a while now (started with a trailer, went to a truck, went back to a trailer, then a truck again, long story involving a transmission and a guy named Dale) and customer discovery is genuinely the thing nobody prepares you for. Everyone thinks it's the food. It's not the food. Well, it's partly the food. But it's mostly not the food,”
“Completely get it. I do understand that maintenance is going to be a big thing! Your truck and your car is in one! Unless I was to think about doing a trailer. I’ve worked in restaurants. I may not have worked on a food truck, but what I’m wanting to do is seriously nothing compared to what you guys are doing. I think you guys are being actually quite a bit dramatic! Sure, I’m probably gonna need to spend like $70,000 on a truck but in reality I’m not looking at spending $200,000. I’m literally”
“you don’t automate this shit. You have to actually do the work in order to accomplish the things that the health department wants. Tell me you’ve never spent time on a fucking food truck without saying that you’ve never spent time on a fucking food truck.”
“If you could automate one part of food safety compliance, what would it be? dead giveaway. credit to op, they buried it pretty far down.”
“What would you recommend if you had to use a fryer? My tent would be for frying empanadas. Am I better off going the truck route ?”
“Hey so I’d love a truck with 2-3 commercial style deep fryers. How realistic is that? Just out here looking for info anything is helpful thanks in advance! submitted by /u/Realistic-Standard86 [link] [comments]”
“Hey everyone, I’m curious how other food truck owners handle employee pay. Do you pay your staff Hourly wages? A flat rate per shift/event? A combination of both? Any bonus or tip-sharing system? I’m especially interested in how you handle longer event days where there might be a lot of downtime between rushes, as well as prep time before and after service. For those who use a flat shift rate, how did you determine what was fair? And for hourly pay, do you find labor costs stay manageable? Updat”
“Ive got 20k to spend i bought a 36ft camper turned food truck for 10k 2 years ago. Im almost certain there’s no leaks. I love how big it is even though I’m aware it won’t fit lots of places. I want to get started right away though and I’m not sure what needs done to get it to pass health inspection or even if it’s possible. the previous guy had it passed in a different county. im pretty sure it’s best to buy a used trailer if I want to get started today, right now. For a brand new one, there’s t”
“Ours is a truck. An old FedEx truck with 300K miles on it. Keeping it running is 2-10K a year, but it needs to run well. Thats the biggest cost that isnt a cost of sales.”
“ditching the POS is fine. just make sure whatever you replace it with can still export a daily sales report. even a basic one. you need that for taxes alone”
“For me it has been any time something breaks, it costs way more time and $$ then I ever thought possible. Around here no one wants to work on equipment in a food truck. So I’ve learned way more about fixing shit than I ever cared to.”
“The fuel costs for positioning to events was way bigger shock than I expected - driving around city looking for good spots and then having to move when business is slow really adds up fast.”
“Hello so it's been a dream of my wife to own and operate her own ice cream truck. She is a teacher so she's off almost all summer so it kind of works out. So we found this van not in terrible shape I am a mechanic any work that needs done to it I can take care of which I don't believe it will need much work. A bit of cosmetic work and then whatever requirements required by the state of Michigan and Ohio for a ice cream vehicle. We will have it wrapped. I just ha”
“been running a taco truck for about eight months. just two of us on the truck, space is really small. the main issue is counter space. too much stuff to fit. warming trays, squeeze bottles, foil, tongs, paper menus, receipt printer, POS system. been thinking about ditching the POS. not sure what the consequences would be. has anyone made that switch? anything to watch out for? also want the truck to be easier to clean and keep tidy. any cleaning tips? same with counter layout. want to reorganize”
“Idk where you are but 100% if in the US. Shit is stupid and all the permits/fees is similar to herding fish. Plus anything left over can go to operating cost.”
“I run a concession/food truck business and I’m trying to get better at the boring admin side before tax season. Curious how other operators handle this after busy events. Do you use a spreadsheet, QuickBooks, Square/Toast reports, a phone folder, or just send everything to a CPA? The stuff I’m thinking about is receipts, mileage, propane/gas, event fees, supplies, sales tax, and separating each event’s profit. What part is the biggest headache?”
“Hello, I am looking at starting the process of getting a food truck this summer I live in Georgia and I am looking for advice within the community of what things I should consider before starting the process. What are some things you as an owner have had issues with while running a food truck so that I can be prepared so I don’t make those same mistakes. Some things I have considered is upfront cost who I’m gonna order food through if not just from grocery store”