Independent Operators

Food truck operators share 7 lessons learned

The best advice a food truck operator can get is insight from fellow food truck owners. Here are seven lessons learned from those in the trenches.

Photo by istock.com

January 17, 2022

There's a tsunami of insight online when it comes to running a food truck. But the best advice is from those in the trenches.

Such insight can make the difference in avoiding pitfalls and overcoming challenges and, as any food truck operator knows, that can make the difference when it comes to succeeding in today's challenging business environment.

As part of our ongoing 'Spotlight' series, FoodTruckOperator.com gathers such insight on an ongoing basis and sharing to help readers in their food truck venture.

Location, location, location

The top lesson learned by Ethan Cisneros and Alex Winder, who run the Wetzel's Pretzels powered by Thirst food truck is all about where to reach customers.

Be strategic of placing the truck. I think this is everything. Can you place your truck the most strategically every day to yield the best results? Do you say yes to event inquiries from customers to come sell at their event (which by the way are 97% of all inquiries to a food truck)? These are all lessons I am learning.

It's all about the numbers

For Andrea Lacy, owner of the Luv's Brownies food truck, success is all about keeping track of everything.

Know your numbers, Know your numbers. Napkins, extra cups and packaging adds up. Customers would like to split orders and now I must charge for two cups, straws etc.

Don't try to be everywhere

Operators of the LOVE Restaurant Group's food truck warns that trying to hit everywhere isn't often successful.

[The key lesson is] how to effectively book the truck at the right events. We've graduated from taking any place that would have us to being selective about which brands and companies we align with.

Having too much of everything is a good thing

Shannon Garrows, owner and the EZ Cheezy food truck, warns that having too much food is not a bad thing.

Always, always bring more than enough food so you never run out.

Boost up your patience level

Two food truck operators share the same tidbit of lesson learned: one can never have too much patience.

Be flexible, have patience, keep a good calendar of where you have been and are going.
Blake and Lisa Daniel, operators of the Frios Gourmet Pops Haslet food truck.

Too many to count, but mostly I have learned to have patience that I never would have thought imaginable before. Food trucks are full time jobs, and they don't become a success overnight. You have to be patient and persistent to make this type of business a career. Otherwise, it's a costly weekend hobby.
Mohammad Altawaha aka Abu Omar, operator of the Abu Omar Halal food truck.

The value of calm

For Sam Burgess, owner of the Pineappetit food truck, the biggest lesson learned is all about being calm.

The most important thing I have learned is to remain calm. This is so important because a lot of things go wrong and don't go to plan as a food truck owner. Sometimes we might not sell enough food and sometimes we will. Sometimes a venue will cancel with short notice. Sometimes an employee will call out. If you lose your cool you will just make things worse and you won't have a clear head space to find a solution to the problem.

Last, but not least, don't make any assumptions

The three owners of New Wing Order, Jesse McDonald, Cole Forrest, Jonah McDonald stress it's critical to avoid assumptions.

Never make assumptions of anyone you're working with — whether it be customers, venues, or even employees. Everyone's experience with food trucks is different, so you need to treat each interaction as if it's their first. With new venues or events, ask too many questions. It's better to be over prepared than under. With new customers, encourage them to ask too many questions. That first purchase may be their last if it doesn't knock their socks off. With your employees, make sure your expectations of them are clear from the start while also encouraging their input. Acknowledge you don't know everything, but you do have standards which are unwavering.