January 6, 2025 • 10 mins
Food Truck Business Income & Profit Potential for 2025!
"Food Truck Business: Income & Profit Potential"Are you curious about how much money a food truck business can make? In this episode, we dive into the income and profit potential of running a food truck, breaking down the key factors that determine success in this dynamic industry. From initial startup costs to daily sales, we’ll uncover the numbers that matter most.We’ll discuss:
Become a supporter of this podcast: https://www.spreaker.com/podcast/marketing-food-online-food-entrepreneur--2797701/support.
"Food Truck Business: Income & Profit Potential"Are you curious about how much money a food truck business can make? In this episode, we dive into the income and profit potential of running a food truck, breaking down the key factors that determine success in this dynamic industry. From initial startup costs to daily sales, we’ll uncover the numbers that matter most.We’ll discuss:
- Startup costs and how to budget for equipment, permits, and more.
- The typical daily and monthly revenue food trucks can generate in different markets.
- How to calculate profit margins and maximize your earnings.
- Popular menu items and pricing strategies that drive profitability.
- Tips for controlling expenses, including food costs, labor, and operational fees.
Become a supporter of this podcast: https://www.spreaker.com/podcast/marketing-food-online-food-entrepreneur--2797701/support.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
All right, let's dig into food truck finances today. We're
(00:03):
checking out a YouTube video from food Truck Freaks called
how Much can You Earn from a Food Truck? So
get ready because they're going to figure out what it
really takes to make it in the food truck world.
Speaker 2 (00:16):
Yeah, we're going to go past all those drool worthy
Instagram photos and figure out if those food truck dreams
can actually become a real business.
Speaker 1 (00:25):
I love it. And the first thing they talk about
is the initial investment. And you know, when I think
food truck, I think like a cute little kitchen on wheels,
not a not a price tagle, like a down payment
on a house.
Speaker 2 (00:36):
Yeah, it's easy to romanticize it, but the truth is,
starting a food truck takes some serious cash. You're looking
at like fifty thousand dollars to over one hundred thousand dollars. Yeah,
for a brand new truck.
Speaker 1 (00:47):
Oh wow, that's a lot. I guess those custom kitchens
and paint chops aren't cheap.
Speaker 2 (00:51):
No, they're not. And if you think going with a
US truck we'll save you money, you're still looking at
like sixty thousand dollars. And then on top of that
like another twenty thousand to retrofit it, especially if you're
doing something specialize.
Speaker 1 (01:07):
So even with a used truck, it's a big investment.
What kind of things would you even have to retrofit?
Speaker 2 (01:12):
Well, it all depends on what you're cooking and your menu. Like,
say you're making wood fired pizzas, you'll probably need to
like put in a special oven and ventilation and maybe
even reinforce the truck. So yeah, it adds up.
Speaker 1 (01:24):
That makes sense. And of course there's licenses and permits.
Speaker 2 (01:27):
Oh yeah, the uh, the not so fun part that
can be anywhere from like five hundred bucks a year
to five thousand depending on where you are.
Speaker 1 (01:35):
Okay, so to recap we're looking at maybe fifty thousand dollars, yeah,
to over one hundred thousand dollars for a new truck,
thirty thousand to up to eighty thousand for a used truck,
plus maybe another five thousand for licenses and permits. Wow,
so much for my dream of selling gourmet grilled cheese.
Speaker 2 (01:53):
You might need an MBA first. That's why these guys
in this video talk about the important of a business plan.
It's got to be more than just loving to cook.
You really got to think about the money part too.
Speaker 1 (02:06):
Okay, so let's say we have our truck and all
our permits. What kind of costs are we looking at
to actually run it?
Speaker 2 (02:13):
Well? Get ready to spend some money. One of the
biggest things is food and supplies, which food truck Freaks
estimates at five thousand to ten thousand dollars a month.
Speaker 1 (02:25):
Whoa ten thousand dollars just for ingredients.
Speaker 2 (02:28):
That's a lot it can be, especially if you're using
really good ingredients and you have a big menu. You've
got to plan carefully.
Speaker 1 (02:34):
This is like maybe a chef and an accountant.
Speaker 2 (02:37):
Yeah, you got to be creative. We also got to
make sure you're making money and keeping costs down.
Speaker 1 (02:43):
So it's not enough to just make tasty food. What
other costs there?
Speaker 2 (02:47):
You got to pay your staff. That can be like
two to five thousand dollars every month, and as your
business grows, you might need more people.
Speaker 1 (02:54):
Right, more people means paying more salary.
Speaker 2 (02:56):
Yeah, exactly. And we can't forget maintenance in gas. Got
to keep the engine running and that can be another
one thousand to two thousand dollars every month.
Speaker 1 (03:08):
So we're looking at potentially like eight to seventeen thousand
dollars every month in costs, and that's not even including
things like marketing or repairs.
Speaker 2 (03:19):
Yep, running a food truck is not easy. It's hard
work and you really got to think about the costs.
But don't worry. Food Truck Freaks also talks about how
much money you can actually make. So let's talk about
that next.
Speaker 1 (03:30):
Okay you're ready, I am all right. So well, we
talk about how much it costs to start a food
truck and all the cost to keep it running. So
let's get to the good part. How much money can
you actually make?
Speaker 2 (03:41):
Yeah, let's talk about the money. So in this video,
food Truck Freak says you can make like three hundred
to one thousand dollars per day on average. Okay, oh yeah,
Like think about it. If you're in a busy downtown
area during lunch, you're gonna make way more than if
you're like tucked away in a quiet neighborhood.
Speaker 1 (04:02):
So you gotta find that sweet spot where all the
hungry people are exactly, and.
Speaker 2 (04:06):
You got to think about who your customers are. Like,
if you're near a college campus, you'll probably do a
lot of late night business. But if you're by a park,
you're gonna get more families.
Speaker 1 (04:16):
Yeah, that makes sense. You got to be where the
people who want your food are right.
Speaker 2 (04:20):
And then there's seasonality too, like, uh, if you're selling
ice cream, someone's going to be your best time, But
a soup and sandwich truck they'll do better in the winter.
Speaker 1 (04:28):
Makes sense. So if we take that average they gave
three hundred to one thousand dollars a day, what does
that look like month to month.
Speaker 2 (04:35):
Well, let's say you're open twenty five days a month.
On the low end, that's like seventy five hundred dollars
a month oka, and on the high end you're looking
at twenty five thousand.
Speaker 1 (04:44):
Wow. Okay, So it is possible to make decent money.
Speaker 2 (04:48):
It is. But and this is important, food truck freaks
really stresses this revenue is not the same as profit.
Speaker 1 (04:56):
Right, you gotta pay for all those costs we talked
about before.
Speaker 2 (04:59):
Exactly, food, staff, gas. It all comes out of that revenue.
Speaker 1 (05:03):
So how do we figure out how much we actually
get to keep.
Speaker 2 (05:06):
Well, that's where profit margin comes in.
Speaker 1 (05:07):
Okay, So okay, what is profit margin?
Speaker 2 (05:09):
Uh, Basically, it's the percentage of your revenue that's left
after you pay for everything.
Speaker 1 (05:15):
Okay, I think I get it. So, like, if I
sell a burger for ten dollars and it costs me
seven dollars to make, my profit margin is thirty percent.
Speaker 2 (05:25):
Exactly Awesome. And they say most food trucks have a
profit margin of like, yeah, ten to twenty percent.
Speaker 1 (05:33):
So even if you're making a lot of money, your
profit margin's low, you're not really making that much. Yeah.
Speaker 2 (05:39):
That's why food Truck Freaks says, you've got to be
really careful with your pricing and make sure you're controlling your.
Speaker 1 (05:46):
Cost So it's a balancing ax it is to make
sure you're making money but also not pricing yourself out
of the market. In the video, they go through two
examples to show this. The urban food truck, yeah, and
the suburban food truck. Let's take a look at those.
Speaker 2 (05:59):
Yeah.
Speaker 1 (06:00):
So the urban food truck, they're in the city and
they have a daily sales target of eight hundred dollars.
Speaker 2 (06:08):
So that's like twenty four thousand dollars.
Speaker 1 (06:10):
A month and two hundred eighty eight thousand dollars a year. Wow.
And if their profit margin is fifteen percent.
Speaker 2 (06:21):
They're making over forty three thousand dollars a year.
Speaker 1 (06:24):
Not bad, not bad at all. Now, the suburban food truck,
they're aiming for five hundred dollars.
Speaker 2 (06:28):
A day, So that's fifteen thousand a month and one
hundred eighty thousand a year.
Speaker 1 (06:33):
Right, and their profit margin is lower, only twelve percent.
Speaker 2 (06:36):
But they're still making over twenty one thousand dollars a year.
Speaker 1 (06:40):
So even though they're not making as much each day,
they're still doing pretty well. Yeah.
Speaker 2 (06:44):
It shows you that it's not just about making the
most money possible, it's about finding the right balance for
your business.
Speaker 1 (06:51):
Makes sense. Okay, so we've seen the potential, but what
are some practical tips to actually make a food truck successful?
Speaker 2 (06:57):
Well, food truck Freaks has some ideas about that.
Speaker 1 (07:00):
Okay, let's hear them.
Speaker 2 (07:01):
Are you ready to get into the details.
Speaker 1 (07:02):
I am. So what are some of their tips?
Speaker 2 (07:04):
Well, they start off by saying location, location, location.
Speaker 1 (07:08):
Okay, but we kind already talked about that. What else
did they say?
Speaker 2 (07:11):
Well, they go a little deeper, like, it's not just
about finding a busy spot, it's about finding the right
busy spot.
Speaker 1 (07:18):
Okay, I see. Give me an example, like, if.
Speaker 2 (07:21):
You're selling vegan burgers. You probably don't want to be
next to a steakhouse.
Speaker 1 (07:28):
Right, You want to be where the people who on
vegan burgers are.
Speaker 2 (07:31):
Yeah, exactly, like maybe near a gym or a yoga studio.
Speaker 1 (07:34):
That makes sense.
Speaker 2 (07:35):
And they also talk about permits and regulations.
Speaker 1 (07:38):
Oh right, those are important. Yeah, some cities have a
lot of rules yeah about where food trucks can be.
Speaker 2 (07:44):
So you got to do your research definitely. Okay, so
we've found the perfect spot, we have all the permits.
Speaker 1 (07:49):
What's next? Well, next, Yeah, you got to think about
your menu.
Speaker 2 (07:53):
Ah, yes, the menu. That's where the magic happens.
Speaker 1 (07:57):
It is, but you got to think about it strategically. Okay.
Speaker 2 (07:59):
So what do they say about the menu?
Speaker 1 (08:02):
They say, you got to find a balance between what's
popular and what's.
Speaker 2 (08:06):
Profitable, right, because some dishes might be really popular, but
they cost a lot to make, exactly, So you got
to find things that people want but that also make
you money.
Speaker 1 (08:16):
It's like a puzzle. Yeah kind of What else do
they say about the menu?
Speaker 2 (08:20):
They say, keep it concise, concise, Yeah, don't try to
have like one hundred different things. Focus on a few
dishes that you're really good at.
Speaker 1 (08:28):
Okay, So quality over quantity.
Speaker 2 (08:30):
Yeah, and that also helps with costs. How so, well,
if you have a smaller menu, you don't need to
buy as many different ingredients.
Speaker 1 (08:40):
Make sense, less waste too, right. Okay, so we have
our location, we have a menu. What's next?
Speaker 2 (08:48):
Marketing?
Speaker 1 (08:49):
Oh right, got to get the word out.
Speaker 2 (08:52):
Yeah, they say, in this day and age, you got
to have a strong online presence. So like a website, Yeah,
a website, social media.
Speaker 1 (08:58):
What kind of things should you do on social media?
Speaker 2 (09:01):
Post photos of your food, talk about your specials, maybe
do some behind the scenes stuff.
Speaker 1 (09:06):
So people can see the magic happening.
Speaker 2 (09:08):
Exactly and encourage people to leave reviews. Reviews, Yeah, like
on Yelp or Google. People trust those, that's true.
Speaker 1 (09:14):
Anything else about.
Speaker 2 (09:15):
Marketing, They also say to think about partnering with other businesses,
Like what maybe a brewery or a coffee shop do
some cross promotion.
Speaker 1 (09:25):
Yeah, that's a good idea. Okay, so we've got location, menu, marketing.
Anything else?
Speaker 2 (09:31):
Yeah. They talk about operational efficiency.
Speaker 1 (09:33):
Operational efficiency, what's that?
Speaker 2 (09:35):
It's basically making sure your business is running as smoothly
as possible and keeping costs down.
Speaker 1 (09:43):
Okay, I see, Like.
Speaker 2 (09:44):
They talk about investing in good equipment. What kind of equipment, Well,
things that are reliable and energy.
Speaker 1 (09:52):
Efficient, so we'll save you money in the long run. Yeah.
Speaker 2 (09:54):
And they also talk about diversifying your revenue.
Speaker 1 (09:57):
Diversifying Yeah, like maybe do.
Speaker 2 (09:59):
Some catering or offer pre.
Speaker 1 (10:01):
Ordered meals so you're not just relying on people walking
up to your truck, right, that's smart. While food Truck
Freaks really covered a lot of ground in that video,
it did. We talked about the initial investment, ongoing costs, revenue,
profit margins, and even tips for success.
Speaker 2 (10:17):
It was a really good overview.
Speaker 1 (10:19):
It was I feel like I learned a lot. So
for anyone out there thinking about starting a food truck,
this video is a great place to.
Speaker 2 (10:29):
Start, Definitely. It gives you a realistic look at what
it takes.
Speaker 1 (10:32):
And it's not all about the food itself.
Speaker 2 (10:35):
Right, it's a business and you get a treat like
one exactly.
Speaker 1 (10:38):
So that's it for our deep dive into food truck finances.
Speaker 2 (10:41):
Hope you enjoyed it.
Speaker 1 (10:42):
We'll see you next time.
Speaker 2 (10:43):
But
All right, let's dig into food truck finances today. We're
(00:03):
checking out a YouTube video from food Truck Freaks called
how Much can You Earn from a Food Truck? So
get ready because they're going to figure out what it
really takes to make it in the food truck world.
Speaker 2 (00:16):
Yeah, we're going to go past all those drool worthy
Instagram photos and figure out if those food truck dreams
can actually become a real business.
Speaker 1 (00:25):
I love it. And the first thing they talk about
is the initial investment. And you know, when I think
food truck, I think like a cute little kitchen on wheels,
not a not a price tagle, like a down payment
on a house.
Speaker 2 (00:36):
Yeah, it's easy to romanticize it, but the truth is,
starting a food truck takes some serious cash. You're looking
at like fifty thousand dollars to over one hundred thousand dollars. Yeah,
for a brand new truck.
Speaker 1 (00:47):
Oh wow, that's a lot. I guess those custom kitchens
and paint chops aren't cheap.
Speaker 2 (00:51):
No, they're not. And if you think going with a
US truck we'll save you money, you're still looking at
like sixty thousand dollars. And then on top of that
like another twenty thousand to retrofit it, especially if you're
doing something specialize.
Speaker 1 (01:07):
So even with a used truck, it's a big investment.
What kind of things would you even have to retrofit?
Speaker 2 (01:12):
Well, it all depends on what you're cooking and your menu. Like,
say you're making wood fired pizzas, you'll probably need to
like put in a special oven and ventilation and maybe
even reinforce the truck. So yeah, it adds up.
Speaker 1 (01:24):
That makes sense. And of course there's licenses and permits.
Speaker 2 (01:27):
Oh yeah, the uh, the not so fun part that
can be anywhere from like five hundred bucks a year
to five thousand depending on where you are.
Speaker 1 (01:35):
Okay, so to recap we're looking at maybe fifty thousand dollars, yeah,
to over one hundred thousand dollars for a new truck,
thirty thousand to up to eighty thousand for a used truck,
plus maybe another five thousand for licenses and permits. Wow,
so much for my dream of selling gourmet grilled cheese.
Speaker 2 (01:53):
You might need an MBA first. That's why these guys
in this video talk about the important of a business plan.
It's got to be more than just loving to cook.
You really got to think about the money part too.
Speaker 1 (02:06):
Okay, so let's say we have our truck and all
our permits. What kind of costs are we looking at
to actually run it?
Speaker 2 (02:13):
Well? Get ready to spend some money. One of the
biggest things is food and supplies, which food truck Freaks
estimates at five thousand to ten thousand dollars a month.
Speaker 1 (02:25):
Whoa ten thousand dollars just for ingredients.
Speaker 2 (02:28):
That's a lot it can be, especially if you're using
really good ingredients and you have a big menu. You've
got to plan carefully.
Speaker 1 (02:34):
This is like maybe a chef and an accountant.
Speaker 2 (02:37):
Yeah, you got to be creative. We also got to
make sure you're making money and keeping costs down.
Speaker 1 (02:43):
So it's not enough to just make tasty food. What
other costs there?
Speaker 2 (02:47):
You got to pay your staff. That can be like
two to five thousand dollars every month, and as your
business grows, you might need more people.
Speaker 1 (02:54):
Right, more people means paying more salary.
Speaker 2 (02:56):
Yeah, exactly. And we can't forget maintenance in gas. Got
to keep the engine running and that can be another
one thousand to two thousand dollars every month.
Speaker 1 (03:08):
So we're looking at potentially like eight to seventeen thousand
dollars every month in costs, and that's not even including
things like marketing or repairs.
Speaker 2 (03:19):
Yep, running a food truck is not easy. It's hard
work and you really got to think about the costs.
But don't worry. Food Truck Freaks also talks about how
much money you can actually make. So let's talk about
that next.
Speaker 1 (03:30):
Okay you're ready, I am all right. So well, we
talk about how much it costs to start a food
truck and all the cost to keep it running. So
let's get to the good part. How much money can
you actually make?
Speaker 2 (03:41):
Yeah, let's talk about the money. So in this video,
food Truck Freak says you can make like three hundred
to one thousand dollars per day on average. Okay, oh yeah,
Like think about it. If you're in a busy downtown
area during lunch, you're gonna make way more than if
you're like tucked away in a quiet neighborhood.
Speaker 1 (04:02):
So you gotta find that sweet spot where all the
hungry people are exactly, and.
Speaker 2 (04:06):
You got to think about who your customers are. Like,
if you're near a college campus, you'll probably do a
lot of late night business. But if you're by a park,
you're gonna get more families.
Speaker 1 (04:16):
Yeah, that makes sense. You got to be where the
people who want your food are right.
Speaker 2 (04:20):
And then there's seasonality too, like, uh, if you're selling
ice cream, someone's going to be your best time, But
a soup and sandwich truck they'll do better in the winter.
Speaker 1 (04:28):
Makes sense. So if we take that average they gave
three hundred to one thousand dollars a day, what does
that look like month to month.
Speaker 2 (04:35):
Well, let's say you're open twenty five days a month.
On the low end, that's like seventy five hundred dollars
a month oka, and on the high end you're looking
at twenty five thousand.
Speaker 1 (04:44):
Wow. Okay, So it is possible to make decent money.
Speaker 2 (04:48):
It is. But and this is important, food truck freaks
really stresses this revenue is not the same as profit.
Speaker 1 (04:56):
Right, you gotta pay for all those costs we talked
about before.
Speaker 2 (04:59):
Exactly, food, staff, gas. It all comes out of that revenue.
Speaker 1 (05:03):
So how do we figure out how much we actually
get to keep.
Speaker 2 (05:06):
Well, that's where profit margin comes in.
Speaker 1 (05:07):
Okay, So okay, what is profit margin?
Speaker 2 (05:09):
Uh, Basically, it's the percentage of your revenue that's left
after you pay for everything.
Speaker 1 (05:15):
Okay, I think I get it. So, like, if I
sell a burger for ten dollars and it costs me
seven dollars to make, my profit margin is thirty percent.
Speaker 2 (05:25):
Exactly Awesome. And they say most food trucks have a
profit margin of like, yeah, ten to twenty percent.
Speaker 1 (05:33):
So even if you're making a lot of money, your
profit margin's low, you're not really making that much. Yeah.
Speaker 2 (05:39):
That's why food Truck Freaks says, you've got to be
really careful with your pricing and make sure you're controlling your.
Speaker 1 (05:46):
Cost So it's a balancing ax it is to make
sure you're making money but also not pricing yourself out
of the market. In the video, they go through two
examples to show this. The urban food truck, yeah, and
the suburban food truck. Let's take a look at those.
Speaker 2 (05:59):
Yeah.
Speaker 1 (06:00):
So the urban food truck, they're in the city and
they have a daily sales target of eight hundred dollars.
Speaker 2 (06:08):
So that's like twenty four thousand dollars.
Speaker 1 (06:10):
A month and two hundred eighty eight thousand dollars a year. Wow.
And if their profit margin is fifteen percent.
Speaker 2 (06:21):
They're making over forty three thousand dollars a year.
Speaker 1 (06:24):
Not bad, not bad at all. Now, the suburban food truck,
they're aiming for five hundred dollars.
Speaker 2 (06:28):
A day, So that's fifteen thousand a month and one
hundred eighty thousand a year.
Speaker 1 (06:33):
Right, and their profit margin is lower, only twelve percent.
Speaker 2 (06:36):
But they're still making over twenty one thousand dollars a year.
Speaker 1 (06:40):
So even though they're not making as much each day,
they're still doing pretty well. Yeah.
Speaker 2 (06:44):
It shows you that it's not just about making the
most money possible, it's about finding the right balance for
your business.
Speaker 1 (06:51):
Makes sense. Okay, so we've seen the potential, but what
are some practical tips to actually make a food truck successful?
Speaker 2 (06:57):
Well, food truck Freaks has some ideas about that.
Speaker 1 (07:00):
Okay, let's hear them.
Speaker 2 (07:01):
Are you ready to get into the details.
Speaker 1 (07:02):
I am. So what are some of their tips?
Speaker 2 (07:04):
Well, they start off by saying location, location, location.
Speaker 1 (07:08):
Okay, but we kind already talked about that. What else
did they say?
Speaker 2 (07:11):
Well, they go a little deeper, like, it's not just
about finding a busy spot, it's about finding the right
busy spot.
Speaker 1 (07:18):
Okay, I see. Give me an example, like, if.
Speaker 2 (07:21):
You're selling vegan burgers. You probably don't want to be
next to a steakhouse.
Speaker 1 (07:28):
Right, You want to be where the people who on
vegan burgers are.
Speaker 2 (07:31):
Yeah, exactly, like maybe near a gym or a yoga studio.
Speaker 1 (07:34):
That makes sense.
Speaker 2 (07:35):
And they also talk about permits and regulations.
Speaker 1 (07:38):
Oh right, those are important. Yeah, some cities have a
lot of rules yeah about where food trucks can be.
Speaker 2 (07:44):
So you got to do your research definitely. Okay, so
we've found the perfect spot, we have all the permits.
Speaker 1 (07:49):
What's next? Well, next, Yeah, you got to think about
your menu.
Speaker 2 (07:53):
Ah, yes, the menu. That's where the magic happens.
Speaker 1 (07:57):
It is, but you got to think about it strategically. Okay.
Speaker 2 (07:59):
So what do they say about the menu?
Speaker 1 (08:02):
They say, you got to find a balance between what's
popular and what's.
Speaker 2 (08:06):
Profitable, right, because some dishes might be really popular, but
they cost a lot to make, exactly, So you got
to find things that people want but that also make
you money.
Speaker 1 (08:16):
It's like a puzzle. Yeah kind of What else do
they say about the menu?
Speaker 2 (08:20):
They say, keep it concise, concise, Yeah, don't try to
have like one hundred different things. Focus on a few
dishes that you're really good at.
Speaker 1 (08:28):
Okay, So quality over quantity.
Speaker 2 (08:30):
Yeah, and that also helps with costs. How so, well,
if you have a smaller menu, you don't need to
buy as many different ingredients.
Speaker 1 (08:40):
Make sense, less waste too, right. Okay, so we have
our location, we have a menu. What's next?
Speaker 2 (08:48):
Marketing?
Speaker 1 (08:49):
Oh right, got to get the word out.
Speaker 2 (08:52):
Yeah, they say, in this day and age, you got
to have a strong online presence. So like a website, Yeah,
a website, social media.
Speaker 1 (08:58):
What kind of things should you do on social media?
Speaker 2 (09:01):
Post photos of your food, talk about your specials, maybe
do some behind the scenes stuff.
Speaker 1 (09:06):
So people can see the magic happening.
Speaker 2 (09:08):
Exactly and encourage people to leave reviews. Reviews, Yeah, like
on Yelp or Google. People trust those, that's true.
Speaker 1 (09:14):
Anything else about.
Speaker 2 (09:15):
Marketing, They also say to think about partnering with other businesses,
Like what maybe a brewery or a coffee shop do
some cross promotion.
Speaker 1 (09:25):
Yeah, that's a good idea. Okay, so we've got location, menu, marketing.
Anything else?
Speaker 2 (09:31):
Yeah. They talk about operational efficiency.
Speaker 1 (09:33):
Operational efficiency, what's that?
Speaker 2 (09:35):
It's basically making sure your business is running as smoothly
as possible and keeping costs down.
Speaker 1 (09:43):
Okay, I see, Like.
Speaker 2 (09:44):
They talk about investing in good equipment. What kind of equipment, Well,
things that are reliable and energy.
Speaker 1 (09:52):
Efficient, so we'll save you money in the long run. Yeah.
Speaker 2 (09:54):
And they also talk about diversifying your revenue.
Speaker 1 (09:57):
Diversifying Yeah, like maybe do.
Speaker 2 (09:59):
Some catering or offer pre.
Speaker 1 (10:01):
Ordered meals so you're not just relying on people walking
up to your truck, right, that's smart. While food Truck
Freaks really covered a lot of ground in that video,
it did. We talked about the initial investment, ongoing costs, revenue,
profit margins, and even tips for success.
Speaker 2 (10:17):
It was a really good overview.
Speaker 1 (10:19):
It was I feel like I learned a lot. So
for anyone out there thinking about starting a food truck,
this video is a great place to.
Speaker 2 (10:29):
Start, Definitely. It gives you a realistic look at what
it takes.
Speaker 1 (10:32):
And it's not all about the food itself.
Speaker 2 (10:35):
Right, it's a business and you get a treat like
one exactly.
Speaker 1 (10:38):
So that's it for our deep dive into food truck finances.
Speaker 2 (10:41):
Hope you enjoyed it.
Speaker 1 (10:42):
We'll see you next time.
Speaker 2 (10:43):
But
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