Starting a Food Truck: Part 2

So, the last time we talked about getting a food truck started, we talked about the different sizes of vehicles or trailers you can get. Once you’ve made your choice, then you’ve got to get the equipment to start cooking. That’s where One Fat Frog comes in; we’ve got a whole warehouse full of used… Read More

Food Truck Start Up: “Understanding” and “Knowing” Your Patrons

When talking to your customers and following up on their feedback, it’s crucial to fully understand their criticism concerning your food truck. You need to understand your customers to fully comprehend their needs in order turn them into repeat, loyal patrons. There is a difference between “knowing” and “understanding” your clients and both actions are… Read More

Food Truck Start Up: Calculating Food Cost

Determining and monitoring your inventory level is crucial to save yourself from theft and loss of profits. it’s also key to making sure you’re stocked with the appropriate amount of inventory. The easiest way to determine whether you are or not is to calculate the “number of days” of inventory. This number shows you how… Read More

Starting a Food Truck: Choosing Your Vehicle

Of the long lists of perks involved in working at One Fat Frog, one that sticks out is the fact that I get to learn about more than just restaurants. One other type of business I’ve been learning more about is the ever-expanding food truck business. For those interested in starting their own similar business,… Read More

Panel Discussion on Starting a Food Truck

On March 20, 2012 at the Orlando Public Library, a panel discussion was held on the ins-and-outs of starting up a food truck. The panel was moderated by Mark Baratelli, creator of the Food Truck Bazaar and featured several of Orlandos top gourmet food truck owners including the Yum Yum Cupcake Truck, Mamma’s Fixins, KBurgers,… Read More