Food-industry observers claim that the food-truck business is increasing largely in response to the slow-growing economy. People are seeking inexpensive breakfasts and lunches. Also, employees today are often pressed for time, with more work and shorter lunch hours. These factors make the mobile-food concept more appealing than ever. From an entrepreneurial standpoint, kiosks, carts, trailers, and food trucks have a lower overhead than restaurants and can be moved if one location does not generate enough business.
- Stay educated on what’s going on in the mobile food industry. Even if a story is centered around another part of the country or even overseas, keep track of what’s going on.
- Food truck owners must be familiar with laws regarding wages, discrimination, worker safety, consumer protection, food safety and hours of work.
- Don’t fall behind the competition and keep up on your culinary and business education to stay up to date with trends in the industry.
“For those new to the industry, having a college degree isn’t a prerequisite for becoming a food truck owner. However, taking classes in hospitality management, restaurant management or culinary arts and gaining work experience in a food truck is helpful.”