English | October 17th, 2016 | ISBN: 1119286131, 9781119286134 | 387 Pages | True PDF | 14.58 MB
Drive your food truck business to success. While food trucks may not be the new kid on the block anymore, it's a segment that continues to swell-and there's still plenty of room for growth.
If you have your sights set on taking your culinary prowess on the road, Running a Food Truck For Dummies, 2nd Edition helps you find your food niche, follow important rules of conducting business, outfit your moving kitchen, meet safety and sanitation requirements, and so much more.
Gone are the days of food trucks offering unappealing prepackaged meals, snacks, and coffee. In today's flourishing food service industry, they're more like restaurants on wheels, offering eager curbside patrons everything from gourmet tacos and Korean BBQ to gluten-free pastries and healthy vegan fare. Whether you're the owner or operator of an existing food truck business looking to up the ante or a chef, foodie, or gourmand interested in starting your own mobile restaurant endeavor, Running a Food Truck For Dummies has you covered.
Create a food truck business plan to set yourself up for success
Stay profitable by avoiding the most common operating mistakes
Harness public relations and social media to build your following
Grow from one truck to multiple trucks, restaurants, or a food truck franchise
Packed with the latest information on legislation and ordinances, securing loans, and marketing to the all-important Millennials, this one-stop guide helps you cook up a well-done food truck venture in no time!
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From Running a Food Truck For Dummies, 2nd Edition. By Richard Myrick. Running a successful food truck is tougher than it may appear. You must plan and prepare everything that a fine dining establishment does (except the china and linen napkins), such as concept development, menu planning, and hiring and keeping a great staff, but then you.