December 6, 2024 • 16 mins
Are you thinking about starting a vegan food truck but not sure what it takes to turn your plant-based passion into profit? In this episode, there is no sugar-coating! I dive deep into the realities of launching and sustaining a successful vegan mobile eatery.
Whether you’re a budding vegan street food entrepreneur, an established plant-based chef considering going mobile, or simply curious about a vegan culinary venture, this episode offers a reality check!
I cover the pros and cons of running a vegan food truck, including how to handle unpredictable weather, seasonal demand shifts, and the challenges of managing daily operations on the go. Learn about vegan food truck start-up costs, how to source ingredients affordably, and the importance of creating a standout vegan menu that delights customers while controlling expenses. We’ll also touch on building your brand identity, engaging with local communities, and using vegan-focused marketing strategies to attract loyal customers eager to support cruelty-free, sustainable options.
Don’t let the complexity of permits, profit margins, and equipment maintenance discourage you. With honest advice from an experienced vegan business coach and CPA, you can navigate the hurdles and gain confidence in taking the next step. Whether you’re looking to refine your concept or need guidance with financial planning, this episode will help you prepare for a long-term, thriving presence in the vegan street food scene.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Heather (00:00):
I'm Heather Zeitzwolfe Savvy Frugal Vegan, I'm here to
(00:03):
help chef-preneurs, just likeyou, start, build and maintain a
vegan food business..
If you want to have financialsuccess in the vegan mobile food
industry...
whether it's a cart food truck,or pop up, I'm here to help you
with business hacks, tips,tricks, and the pitfalls to
avoid.
Are you ready to map out yourbusiness journey, then put the
(00:25):
key and the ignition a nd let'sgo for a ride.
Today I want to talk to youabout a topic that is near and
dear to my heart...
following your passion.
Specifically what it reallylooks like to open and run a
vegan food cart.
Yep.
This is a reality check.
This episode is for you.
(00:47):
If you've been dreaming aboutusing your vegan culinary skills
to open a mobile food business.
I know you scroll throughwebsites, looking at food and
looking at different trucks onCraigslist, or maybe you've
started that journey and you'refeeling the weight.
(01:09):
Of the challenges right now.
Oh, you're in the weeds.
Trust me.
I get it.
This type of business is not forthe faint of heart.
And requires a burning passionby the end of this episode, I
want you to feel both inspiredand informed.
But I also want to be superrealistic about the effort it
(01:32):
requires.
I'm not here to sugar coat,anything.
Although I do love things thatare sugarcoated.
Running a vegan food truck canbe tough.
But there's also a reason.
So many entrepreneurs find itfulfilling.
And if you realize you needsupport along the way, I want
(01:52):
you to know that I'm here tohelp you just reach out.
So Let's talk about why youmight consider a vegan food
truck business.
One big reason is passion.
Passion for veganism for animalwelfare, for the environment
there's something magical aboutshowing up at festivals or
(02:16):
farmer's markets or city cornersand introducing people to plant
based flavors.
They've never.
Knew existed.
It's activism.
It's culminary artistry.
It's a business all wrapped intoone.
Like a tasty burrito.
But here is the thing.
Passion alone does not pay thebills.
(02:39):
wah wah...
Let's dig into the pros andcons.
Starting with the good stuff.
All right.
So here are the pros.
And there could be many otherpros.
We'll do four of each.
Pro.
Number one flexibility andmobility.
With a food truck.
You're not tied down to onelocation.
You can follow the crowds, testout different neighborhoods or
(03:02):
pop up at special events.
This flexibility can help youfind your ideal customer base
and keep things exciting.
Two lower overhead.
Compared to a brick and mortar.
While, still not cheap.
Starting a food truck generallycosts less than operating a full
restaurant.
You won't have the same level ofrent or the extensive overhead
(03:25):
costs that said it's not alwaysas cheap as people may think.
Permits, licenses, kitchenequipment.
Maybe you have to rent acommissary kitchen.
It can add up quickly.
Three.
Brand building and creativity.
A vegan food truck can reallyshowcase your unique twist on
(03:46):
plant-based cuisine.
people love seeing pictures.
Of food.
You can experiment with seasonalmenus, highlight locally sourced
ingredients and adapt quickly totrends.
And You can team up with othervegan food producers in the
area.
You can become part of the coolstreet food culture in your
(04:10):
town.
And you can connect directlywith your customers.
You're not stuck back in somekitchen.
Four...
Community connection.
You'll be out in the world.
Meeting people face to face.
Watching their reactions as theytry your food.
That immediate feedback can beso fulfilling.
(04:30):
It's a direct line ofcommunication with your
customers.
Something you don't always getin other forms of food service.
Now, this all sounds reallygreat.
Doesn't it?
All right.
Well, now let's talk about thecons, because believe me they're
real and they can beoverwhelming if you're not
(04:52):
prepared.
One physical demands and longhours.
Being an entrepreneur.
Inherently requires long hours.
But a food truck has scheduledhours.
running a food truck involvesearly morning preps, long days,
standing on your feet.
Dealing with weather conditions.
(05:14):
Ah, I live in Portland.
It rains a lot.
What about the food trucks inTexas?
Oh my God.
In that heat.
Then there's working in such atight space.
Hopefully you're notclaustrophobic.
it can be physically andmentally demanding.
Remember, you're not just thechef.
You're also the boss.
Two.
(05:35):
Permits and regulations.
This is the part nobody wants tothink about.
Every city and county.
Has its own rules.
They may even have their owntaxes.
You have to abide by.
You need licenses, healthpermits, parking permits.
Fire inspections.
And you're going to have tonavigate amaze of local
(05:59):
regulations.
This can be very time-consuming.
And frustrating.
Three.
Seasonal and weather dependent.
If you're in a climate with coldwinters.
Your business might slow down oreven become nearly impossible
for part of the year.
Even on good days, sudden rainor excessive heat can make
(06:22):
customers not want to come out.
Number four competition andpricing pressures.
Street food is popular.
vegan options are growing inpopularity too.
While that's very exciting.
Isn't it?
People are eating vegan.
Oh my God.
I love it.
It also means you need.
A clear brand identity and amenu that stands out.
(06:46):
Remember, not everybody isvegan.
So you want to attract the nonvegans as well?
There's often pressure though,to keep prices low because
street food is perceived.
As more affordable.
But the reality is your marginscan be very, very tight.
(07:07):
you have to be careful.
Gulp.
Right.
The big question.
Thinking about your passion,thinking about these pros, these
cons.
Here's my question to you is itworth it?
For many.
Absolutely.
But you have to know what you'regetting into.
The key is to combine yourpassion.
(07:28):
With planning.
And making sure that you canmake a profit.
Okay.
Let's break down what this mightlook like.
the first thing is have a solidbusiness plan.
I know you're thinking, oh God,a business plan.
That's sounds horrible.
Ah, it doesn't have to be thetraditional long form business
(07:51):
plan.
what you really want to have isan understanding of your costs,
such as your ingredients, figureout who your suppliers are.
How much your labor costs aregoing to be your permits.
Marketing you'll want to do somemarket research for different
locations.
And then figuring out therealistic pricing.
That can cover all of thisstuff.
(08:13):
And leaves room for a profit.
Profit is what you keep in yourpocket.
So many times.
a food truck They come to me.
It's too late.
They've already lost so muchmoney.
And yes.
They had lots of people eatingat their place.
They were busy every day.
But they were never able togenerate a profit.
Now, this can be very confusingfor business owners.
(08:36):
That's why you have to look atyour numbers.
It's the grim reality of it.
I know.
All right.
So number two.
Manage your cashflow.
Running out of money is a hugerisk.
For every business.
But this particular type ofbusiness has very tight margins,
which means you have to runlean.
(08:56):
You gotta make sure that everydollar that goes out is a dollar
well spent.
To manage your cashflow, whichis the money coming in and the
money going out.
A lot of it has to do withtiming.
When are you getting this moneycoming in?
When is it going out?
You need to be able to forecastyour expenses And sales.
This is different from justdoing your bookkeeping.
(09:16):
This is looking at the futureand figuring out what might
happen.
So in slower months, you mayneed to pivot.
Maybe you offer cateringservices, Maybe you sell meal
kits.
Or participate in a specialpop-up event.
To maintain your income.
These are considered differentstreams of income, which can
help boost your cashflow.
(09:37):
We'll be going more in depth onall of these in future podcasts
episodes.
So the third one is.
Build a support network.
I got to tell you as anentrepreneur.
I have put a lot of effort intonetworking.
For you You'll want to networkwith other vegan food, truck
owners, industry mentors.
Or financial coaches andadvisors for your business,
(10:00):
because these are super valuableand hint, hint, you can come to
me for that last one.
Don't isolate yourself.
Networking can help you.
Share the cost with others.
Through bulk ingredient buying.
Maybe you share marketingevents.
Or even group discounts withsuppliers.
Collaborating with others inyour industry.
Is something that will reallyhelp catapult your business.
(10:24):
And it will keep you on thecutting edge of what's happening
with like technology or pricing.
Or maybe there's new regulationscoming in town.
You don't want to be in a siloin your truck all by yourself,
not talking to others.
Number four.
Continuous marketing andbranding.
You're going to have to embracesocial media.
It is going to be your bestfriend when it comes to building
(10:48):
your business.
You'll want to post regularly.
You'll want to let people knowwhere you're parked or if your
cart is always in a certainlocation.
If you've got new menu items.
Behind the scene glimpses, maybeyou're cooking your food.
People love to see pictures offood.
Oh, my God.
Let people see the human side ofyour business as well.
(11:10):
This brings loyalty and keepscustomers coming back.
Vegans love to support othervegans.
So tap into that.
Allow people to like and shareyour tasty food.
Speaking of tasty.
The next one is healthy andtasty menus.
Since you're vegan, your menu isalready focused on compassion
(11:32):
and sustainability.
How cool is that?
But remember.
The way your food tastes.
Is so important.
You can get local broccoli, butif it tastes like dirt, nobody
wants it.
Experiment with flavor profiles,get creative with plant-based
proteins and consider feedbackfrom your customers.
(11:52):
Ask them what they want.
They're the ones wanting to buyfrom you, keep your menu fresh
and exciting.
don't have so many options onyour menu.
And keep your menu short.
That'll help you withprofitability.
now, If you're feeling a littlemix of excitement and
nervousness, well, that'snormal.
launching or running.
Any kind of business.
(12:13):
Can be overwhelming.
But for a vegan food truck.
Woo.
Yeah.
Really overwhelming.
You might be thinking.
There's so much to do.
There's so much to learn.
How do I know I'm not pouring mytime and money into something
something that might fail.
Oh, put yourself in debt, Oh myGod.
(12:37):
But here's where guidance comesin.
Many food entrepreneurs, try todo it alone.
And wow, you got to give themkudos, but it can lead to some
costly mistakes.
Running any kind of business.
You are going to have roadblocksahead that you've never,
expected.
But.
A food truck.
Oh, my God.
You never know Someone mightbreak into your truck.
(12:59):
Or the stove goes out or you popa tire on your way to a big
event.
Oh my God.
All these things.
But.
Just think if you do make it tothat place and you serve
delicious food.
And you make people happy.
That's so rewarding, right?
having someone to guide you,whether it's a mentor, a coach
or consultant can accelerateyour learning curve.
(13:21):
Save you from expensive errorsand keep you focused on what
matters most.
As a CPA, I've seen firsthandhow crucial it is to understand
your numbers plan forcontingencies.
And adapt quickly.
We have to be nimble.
It's one thing to plan as anentrepreneur, but you gotta be
nimble.
(13:42):
You never know when things aregoing to change.
I am so passionate about helpingvegan food entrepreneurs.
Oh, my God, you guys are theones that are going to help all
the animals.
I want to help you havefinancially viable businesses.
I want to help you make yourdreams a reality.
So if you find yourself stuck,Uncertain about prices or how to
(14:04):
handle seasonality or marketing.
Consider reaching out to me.
I'm a nice person after all.
Geez all right.
I want you to leave today'sepisode feeling empowered.
Yes.
It's going to be a challengerunning a food truck or a cart
or a pop-up.
It demands hard work.
Resilience and continuouslearning.
(14:27):
It's so exciting.
That you are able to merge yourpassion for vegan cuisine plus
entrepreneurship.
If you do it right.
It equals freedom.
You are the boss.
You don't have to work for theman any more.
You call the shots.
All right.
So the key takeaways.
Don't be discouraged by thedifficulties instead see them as
(14:51):
opportunities to learn and grow.
You're going to have a lot offear.
That is normal.
You're going to have doubts.
That's normal.
But with proper planning, strongbranding and a supportive
network.
And.
A willingness to pivot whenneeded.
You can ensure that your veganfood cart.
Or truck?
Doesn't just survive.
(15:12):
But it thrives.
And when it thrives, not onlyare you feeding your community.
But you're putting money.
In your pocket.
And if you want to share thewealth.
With animal sanctuaries, you cando that too.
I hope you found this discussionhelpful and honest.
I like to keep it real.
The vegan food truck dream canbecome your reality.
(15:32):
But remember.
It's okay to ask for help alongthe way.
Don't be in a silo.
Reach out.
I find other vegan foodentrepreneurs in your area.
And Online.
And network with them.
I'd love to hear about yourbusiness goals, where you are
now, where you want to be youcan find me on Instagram at
savvy frugal vegan.
(15:54):
Send me a note.
Let me know what your strugglesare.
Tell me your success stories.
Thanks for tuning in stayinspired.
Stay passionate.
And keep serving up then.
Incredible vegan.
Goodness.
Remember compassion starts onthe plate.
You are what you eat.
And for you guys.
(16:14):
What you serve?
Can change the planet.
One bite at a time.
And keep people eating vegan.
I'm Heather Zeitzwolfe Savvy Frugal Vegan, I'm here to
(00:03):
help chef-preneurs, just likeyou, start, build and maintain a
vegan food business..
If you want to have financialsuccess in the vegan mobile food
industry...
whether it's a cart food truck,or pop up, I'm here to help you
with business hacks, tips,tricks, and the pitfalls to
avoid.
Are you ready to map out yourbusiness journey, then put the
(00:25):
key and the ignition a nd let'sgo for a ride.
Today I want to talk to youabout a topic that is near and
dear to my heart...
following your passion.
Specifically what it reallylooks like to open and run a
vegan food cart.
Yep.
This is a reality check.
This episode is for you.
(00:47):
If you've been dreaming aboutusing your vegan culinary skills
to open a mobile food business.
I know you scroll throughwebsites, looking at food and
looking at different trucks onCraigslist, or maybe you've
started that journey and you'refeeling the weight.
(01:09):
Of the challenges right now.
Oh, you're in the weeds.
Trust me.
I get it.
This type of business is not forthe faint of heart.
And requires a burning passionby the end of this episode, I
want you to feel both inspiredand informed.
But I also want to be superrealistic about the effort it
(01:32):
requires.
I'm not here to sugar coat,anything.
Although I do love things thatare sugarcoated.
Running a vegan food truck canbe tough.
But there's also a reason.
So many entrepreneurs find itfulfilling.
And if you realize you needsupport along the way, I want
(01:52):
you to know that I'm here tohelp you just reach out.
So Let's talk about why youmight consider a vegan food
truck business.
One big reason is passion.
Passion for veganism for animalwelfare, for the environment
there's something magical aboutshowing up at festivals or
(02:16):
farmer's markets or city cornersand introducing people to plant
based flavors.
They've never.
Knew existed.
It's activism.
It's culminary artistry.
It's a business all wrapped intoone.
Like a tasty burrito.
But here is the thing.
Passion alone does not pay thebills.
(02:39):
wah wah...
Let's dig into the pros andcons.
Starting with the good stuff.
All right.
So here are the pros.
And there could be many otherpros.
We'll do four of each.
Pro.
Number one flexibility andmobility.
With a food truck.
You're not tied down to onelocation.
You can follow the crowds, testout different neighborhoods or
(03:02):
pop up at special events.
This flexibility can help youfind your ideal customer base
and keep things exciting.
Two lower overhead.
Compared to a brick and mortar.
While, still not cheap.
Starting a food truck generallycosts less than operating a full
restaurant.
You won't have the same level ofrent or the extensive overhead
(03:25):
costs that said it's not alwaysas cheap as people may think.
Permits, licenses, kitchenequipment.
Maybe you have to rent acommissary kitchen.
It can add up quickly.
Three.
Brand building and creativity.
A vegan food truck can reallyshowcase your unique twist on
(03:46):
plant-based cuisine.
people love seeing pictures.
Of food.
You can experiment with seasonalmenus, highlight locally sourced
ingredients and adapt quickly totrends.
And You can team up with othervegan food producers in the
area.
You can become part of the coolstreet food culture in your
(04:10):
town.
And you can connect directlywith your customers.
You're not stuck back in somekitchen.
Four...
Community connection.
You'll be out in the world.
Meeting people face to face.
Watching their reactions as theytry your food.
That immediate feedback can beso fulfilling.
(04:30):
It's a direct line ofcommunication with your
customers.
Something you don't always getin other forms of food service.
Now, this all sounds reallygreat.
Doesn't it?
All right.
Well, now let's talk about thecons, because believe me they're
real and they can beoverwhelming if you're not
(04:52):
prepared.
One physical demands and longhours.
Being an entrepreneur.
Inherently requires long hours.
But a food truck has scheduledhours.
running a food truck involvesearly morning preps, long days,
standing on your feet.
Dealing with weather conditions.
(05:14):
Ah, I live in Portland.
It rains a lot.
What about the food trucks inTexas?
Oh my God.
In that heat.
Then there's working in such atight space.
Hopefully you're notclaustrophobic.
it can be physically andmentally demanding.
Remember, you're not just thechef.
You're also the boss.
Two.
(05:35):
Permits and regulations.
This is the part nobody wants tothink about.
Every city and county.
Has its own rules.
They may even have their owntaxes.
You have to abide by.
You need licenses, healthpermits, parking permits.
Fire inspections.
And you're going to have tonavigate amaze of local
(05:59):
regulations.
This can be very time-consuming.
And frustrating.
Three.
Seasonal and weather dependent.
If you're in a climate with coldwinters.
Your business might slow down oreven become nearly impossible
for part of the year.
Even on good days, sudden rainor excessive heat can make
(06:22):
customers not want to come out.
Number four competition andpricing pressures.
Street food is popular.
vegan options are growing inpopularity too.
While that's very exciting.
Isn't it?
People are eating vegan.
Oh my God.
I love it.
It also means you need.
A clear brand identity and amenu that stands out.
(06:46):
Remember, not everybody isvegan.
So you want to attract the nonvegans as well?
There's often pressure though,to keep prices low because
street food is perceived.
As more affordable.
But the reality is your marginscan be very, very tight.
(07:07):
you have to be careful.
Gulp.
Right.
The big question.
Thinking about your passion,thinking about these pros, these
cons.
Here's my question to you is itworth it?
For many.
Absolutely.
But you have to know what you'regetting into.
The key is to combine yourpassion.
(07:28):
With planning.
And making sure that you canmake a profit.
Okay.
Let's break down what this mightlook like.
the first thing is have a solidbusiness plan.
I know you're thinking, oh God,a business plan.
That's sounds horrible.
Ah, it doesn't have to be thetraditional long form business
(07:51):
plan.
what you really want to have isan understanding of your costs,
such as your ingredients, figureout who your suppliers are.
How much your labor costs aregoing to be your permits.
Marketing you'll want to do somemarket research for different
locations.
And then figuring out therealistic pricing.
That can cover all of thisstuff.
(08:13):
And leaves room for a profit.
Profit is what you keep in yourpocket.
So many times.
a food truck They come to me.
It's too late.
They've already lost so muchmoney.
And yes.
They had lots of people eatingat their place.
They were busy every day.
But they were never able togenerate a profit.
Now, this can be very confusingfor business owners.
(08:36):
That's why you have to look atyour numbers.
It's the grim reality of it.
I know.
All right.
So number two.
Manage your cashflow.
Running out of money is a hugerisk.
For every business.
But this particular type ofbusiness has very tight margins,
which means you have to runlean.
(08:56):
You gotta make sure that everydollar that goes out is a dollar
well spent.
To manage your cashflow, whichis the money coming in and the
money going out.
A lot of it has to do withtiming.
When are you getting this moneycoming in?
When is it going out?
You need to be able to forecastyour expenses And sales.
This is different from justdoing your bookkeeping.
(09:16):
This is looking at the futureand figuring out what might
happen.
So in slower months, you mayneed to pivot.
Maybe you offer cateringservices, Maybe you sell meal
kits.
Or participate in a specialpop-up event.
To maintain your income.
These are considered differentstreams of income, which can
help boost your cashflow.
(09:37):
We'll be going more in depth onall of these in future podcasts
episodes.
So the third one is.
Build a support network.
I got to tell you as anentrepreneur.
I have put a lot of effort intonetworking.
For you You'll want to networkwith other vegan food, truck
owners, industry mentors.
Or financial coaches andadvisors for your business,
(10:00):
because these are super valuableand hint, hint, you can come to
me for that last one.
Don't isolate yourself.
Networking can help you.
Share the cost with others.
Through bulk ingredient buying.
Maybe you share marketingevents.
Or even group discounts withsuppliers.
Collaborating with others inyour industry.
Is something that will reallyhelp catapult your business.
(10:24):
And it will keep you on thecutting edge of what's happening
with like technology or pricing.
Or maybe there's new regulationscoming in town.
You don't want to be in a siloin your truck all by yourself,
not talking to others.
Number four.
Continuous marketing andbranding.
You're going to have to embracesocial media.
It is going to be your bestfriend when it comes to building
(10:48):
your business.
You'll want to post regularly.
You'll want to let people knowwhere you're parked or if your
cart is always in a certainlocation.
If you've got new menu items.
Behind the scene glimpses, maybeyou're cooking your food.
People love to see pictures offood.
Oh, my God.
Let people see the human side ofyour business as well.
(11:10):
This brings loyalty and keepscustomers coming back.
Vegans love to support othervegans.
So tap into that.
Allow people to like and shareyour tasty food.
Speaking of tasty.
The next one is healthy andtasty menus.
Since you're vegan, your menu isalready focused on compassion
(11:32):
and sustainability.
How cool is that?
But remember.
The way your food tastes.
Is so important.
You can get local broccoli, butif it tastes like dirt, nobody
wants it.
Experiment with flavor profiles,get creative with plant-based
proteins and consider feedbackfrom your customers.
(11:52):
Ask them what they want.
They're the ones wanting to buyfrom you, keep your menu fresh
and exciting.
don't have so many options onyour menu.
And keep your menu short.
That'll help you withprofitability.
now, If you're feeling a littlemix of excitement and
nervousness, well, that'snormal.
launching or running.
Any kind of business.
(12:13):
Can be overwhelming.
But for a vegan food truck.
Woo.
Yeah.
Really overwhelming.
You might be thinking.
There's so much to do.
There's so much to learn.
How do I know I'm not pouring mytime and money into something
something that might fail.
Oh, put yourself in debt, Oh myGod.
(12:37):
But here's where guidance comesin.
Many food entrepreneurs, try todo it alone.
And wow, you got to give themkudos, but it can lead to some
costly mistakes.
Running any kind of business.
You are going to have roadblocksahead that you've never,
expected.
But.
A food truck.
Oh, my God.
You never know Someone mightbreak into your truck.
(12:59):
Or the stove goes out or you popa tire on your way to a big
event.
Oh my God.
All these things.
But.
Just think if you do make it tothat place and you serve
delicious food.
And you make people happy.
That's so rewarding, right?
having someone to guide you,whether it's a mentor, a coach
or consultant can accelerateyour learning curve.
(13:21):
Save you from expensive errorsand keep you focused on what
matters most.
As a CPA, I've seen firsthandhow crucial it is to understand
your numbers plan forcontingencies.
And adapt quickly.
We have to be nimble.
It's one thing to plan as anentrepreneur, but you gotta be
nimble.
(13:42):
You never know when things aregoing to change.
I am so passionate about helpingvegan food entrepreneurs.
Oh, my God, you guys are theones that are going to help all
the animals.
I want to help you havefinancially viable businesses.
I want to help you make yourdreams a reality.
So if you find yourself stuck,Uncertain about prices or how to
(14:04):
handle seasonality or marketing.
Consider reaching out to me.
I'm a nice person after all.
Geez all right.
I want you to leave today'sepisode feeling empowered.
Yes.
It's going to be a challengerunning a food truck or a cart
or a pop-up.
It demands hard work.
Resilience and continuouslearning.
(14:27):
It's so exciting.
That you are able to merge yourpassion for vegan cuisine plus
entrepreneurship.
If you do it right.
It equals freedom.
You are the boss.
You don't have to work for theman any more.
You call the shots.
All right.
So the key takeaways.
Don't be discouraged by thedifficulties instead see them as
(14:51):
opportunities to learn and grow.
You're going to have a lot offear.
That is normal.
You're going to have doubts.
That's normal.
But with proper planning, strongbranding and a supportive
network.
And.
A willingness to pivot whenneeded.
You can ensure that your veganfood cart.
Or truck?
Doesn't just survive.
(15:12):
But it thrives.
And when it thrives, not onlyare you feeding your community.
But you're putting money.
In your pocket.
And if you want to share thewealth.
With animal sanctuaries, you cando that too.
I hope you found this discussionhelpful and honest.
I like to keep it real.
The vegan food truck dream canbecome your reality.
(15:32):
But remember.
It's okay to ask for help alongthe way.
Don't be in a silo.
Reach out.
I find other vegan foodentrepreneurs in your area.
And Online.
And network with them.
I'd love to hear about yourbusiness goals, where you are
now, where you want to be youcan find me on Instagram at
savvy frugal vegan.
(15:54):
Send me a note.
Let me know what your strugglesare.
Tell me your success stories.
Thanks for tuning in stayinspired.
Stay passionate.
And keep serving up then.
Incredible vegan.
Goodness.
Remember compassion starts onthe plate.
You are what you eat.
And for you guys.
(16:14):
What you serve?
Can change the planet.
One bite at a time.
And keep people eating vegan.
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