Efnisyfirlit

• Cover
• Introduction
  • About This Book
  • Foolish Assumptions
  • Icons Used in This Book
  • Beyond the Book
  • Where to Go from Here
• Part 1: Rolling into the Food Truck Industry
  • Chapter 1: Food on Wheels: The Lowdown on Food Trucks
    • Checking Out a Typical Day in the Life of a Food Truck Owner
    • Discovering Whether You Have What It Takes to Run a Food Truck
    • Doing Some Initial Work to Start Your Food Truck
    • Preparing to Launch Your Business
    • Keeping Your Food Truck Business Running Well on All Levels
    • Luring (and Keeping) Crowds
  • Chapter 2: Deciding What Kind of Food Truck Is Right for You
    • Generating Your Food Truck’s Concept
    • Evaluating Different Types of Vehicles
    • Figuring Out How to Get the Vehicle of Your Choice
    • Naming Your Food Truck
    • Another Possibility: Joining a Franchise
  • Chapter 3: Understanding and Researching Your Local Food Truck Market
    • Understanding the Importance of Competition in the Food Truck Industry
    • Connecting Profitability to the Competitive Response Cycle
    • Identifying and Analyzing Potential Customers
    • Keeping an Eye on the Competition
    • Building Your Food Truck Battle Plan
• Part 2: Getting Your Food Truck Ducks in a Row
  • Chapter 4: Writing a Food Truck Business Plan
    • Understanding Why a Business Plan Matters
    • Looking at the Parts of a Business Plan
    • The Bottom Line: Looking Deeper at the Financials
  • Chapter 5: Securing Financing for Your Food Truck
    • Do the Math: Knowing How Much Money You Need for the First Year
    • Considering the Use of Your Own Funds
    • Understanding Different Types of Capital Funding
  • Chapter 6: Understanding Business Structures, Licenses, and Other Legal Stuff
    • Identifying the Help You Need
    • Surveying Different Structures for Your Food Truck Business
    • Familiarizing Yourself with Local Laws
    • Looking at Food Truck Licenses and Permits
    • Buying the Insurance You Need
  • Chapter 7: Parking and Presenting Your Food Truck
    • Discovering Where the Street Traffic Is
    • Exploring Other Excellent Parking Options
    • All Dolled Up: Presenting Your Vehicle
• Part 3: Preparing to Open Your Service Window
  • Chapter 8: Creating Your Food Truck Menu
    • What Do You Have Today? Making Major Menu Decisions
    • Validating Your Menu with Taste Tests Before You Go Prime Time
    • Pricing Principles: Figuring Out How Much to Charge
    • Designing Your Menu Board
    • Hiring a Consultant (If You Need One) to Help with Your Menu
    • Deciding When to Change Your Menu
  • Chapter 9: Finding a Commercial Kitchen for Your Food Truck
    • Getting to Know Commercial Kitchens
    • Exploring Other Kitchen Options
  • Chapter 10: Purchasing and Managing Supplies
    • Assembling Your Supply List
    • Working with the Best Suppliers for Your Food Truck
    • Building an Efficient Inventory System
  • Chapter 11: Hiring and Training Your Food Truck Team
    • Finding and Hiring the Staff You Need
    • Using E-Verify for Employment Eligibility Verification
    • Setting Up and Using Policies to Live By
    • Training Your Staff
    • Making Staff Schedules
    • Motivating and Retaining Your Staff
  • Chapter 12: Setting Up Your Office and Managing Money Matters
    • Deciding Where to Set Up Your Office
    • Creating Lines of Communication with the Right Office Equipment
    • Investigating Payment Issues
• Part 4: Keeping Your Food Truck Running Smoothly
  • Chapter 13: Running a Safe, Clean Food Truck and Keeping It on the Road
    • Making Sure Your Food Is Safe
    • Keeping Your Food Truck Clean
    • Protecting Your Food Truck Customers and Staff Members
    • Keeping Your Truck Comfortable in All Temperatures
    • Fueling, Maintaining, and Repairing Your Kitchen on Wheels
  • Chapter 14: Evaluating the State of Your Food Truck Business
    • Investigating Key Performance Indicators
    • Evaluating and Using Feedback
• Part 5: Generating Buzz and Growing Your Food Truck Business
  • Chapter 15: Mastering Food Truck Marketing and Public Relations
    • Defining Your Marketing Message
    • Communicating Your Marketing Message with Public Relations
    • Putting Together Press Releases
    • Creating a Compelling Website for Your Food Truck
  • Chapter 16: Handling the Art of Social Media
    • Sounding Off on the Importance of Social Media to Your Food Truck Business
    • Talking about Twitter
    • Paging through Facebook
    • Checking In with Foursquare
    • Attract More Business with an Instagram Account
    • Considering Other Social Media Platforms
  • Chapter 17: Attracting and Retaining Your Customers
    • Getting a Handle on Who Your Customer Really Is
    • Setting and Exceeding Expectations
    • Always Treating Customers the Right Way
    • Establishing Email Lists to Promote Special Deals
    • Distinguishing Your Food Truck from Your Competitors with a Catchy Line
    • Converting Unsatisfied Guests into Repeat Customers
  • Chapter 18: What’s Next? Determining the Future of Your Food Truck Business
    • Expanding Your Fleet
    • Providing Catering Services
    • Franchising Your Food Truck Business
    • Opening a Brick-and-Mortar Restaurant Based on Your Food Truck’s Concept
    • Rebranding Your Truck If Your Concept Just Isn’t Working
    • Selling Your Food Truck
• Part 6: The Part of Tens
  • Chapter 19: Ten Myths about Food Trucks
    • Running a Food Truck Is Easy
    • I’ll Get Rich by Owning a Food Truck
    • I Love to Cook, So I Should Open a Food Truck
    • I’ve Worked in a Food Truck, So I’m Ready to Run the Show
    • I’m Going to Be a Celebrity Chef
    • Food Trucks Compete Unfairly with Restaurants
    • Food Trucks Don’t Pay Rent
    • Food Trucks Go Only to Trendy Areas
    • Food Trucks Create More Traffic and Pollution than Restaurants Do
    • The Health Department Doesn’t Inspect Food Trucks
  • Chapter 20: Ten Tips for Preventing Food Truck Failure
    • Develop an Identity and Stick to It
    • Analyze Your Market Carefully
    • Write a Business Plan
    • Plan for a Year’s Worth of Capital
    • Hire and Train Wisely
    • Have a Grand Opening
    • Ensure Consistency
    • Control Your Food Costs
    • Solicit Opinions Other Than Your Own
    • Be a Present Leader
  • Chapter 21: Ten Tips for Dealing with Food Truck Health Inspections
    • Inspect Your Food Truck Every Month
    • Schedule a Mandatory Staff Meeting to Delegate Tasks
    • Figure Out What to Fix from the Past
    • Ask for an Inspection by an Exterminator
    • Check Your Refrigeration
    • Keep Your Cooler Shelves Clean
    • Check Your Water Temperature
    • Clean Your Drinking Glasses
    • Proactively Make an Appointment for an Inspection
    • Inform Your Staff that the Health Inspector Is Coming — It’s Showtime!
• About the Author
• Advertisement Page
• Connect with Dummies
• End User License Agreement

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