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A Day In The Life Of A Food Truck Entreprenuer

Monday, December 17, 2018 at 7:00PM by Food Truck Spaces

 

As real estate prices increase due to lack of land, we have seen more and more chefs start up restaurants with a food truck. Starting a food truck is a price conscious option for chefs without major funding for a brick and mortar restaurant. Although the price is right, the labor is intensive with extra burdens of mobility. Many food truck entrepreneurs use this phase in their lives as a stepping stone to opening a restaurant.

food truck owner chopping food

Solo food truck entrepreneurs work anywhere from 10-16hrs per day. Their time is spent purchasing supplies, prepping food, loading/unloading, driving, cooking, serving, updating budgets, updating social platforms…etc). And everyday a truck is operating, that truck must head to a commissary – this is where their vehicle gets serviced. Without proper servicing, the truck could be shut down by the city and placed out of commission until all benchmarks have been met. The end goal here is to open a restaurant, or bring on enough staff to help run the truck(s).

brick and mortar restaurant

Many trucks post on twitter and other social media sites indicating their schedule. Follow your favorite trucks to support them! You can also get notified and follow trucks around your area by visiting foodtruckspaces.com

cute food truck with girl

 

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