January 7, 2025 • 12 mins
Are you a passionate foodie or an aspiring entrepreneur looking to make your mark in the ever-growing mobile dining scene? In this eye-opening episode, we dive headfirst into the tough realities of running a successful food truck business, exploring the common mistakes that lead many operators to close up shop sooner than they’d hoped. From choosing the wrong location to neglecting proper marketing strategies, we’ll uncover the pitfalls that even the most well-intentioned food truck owners can fall into. Whether you’re just starting out or have been in the industry for years, this episode will provide valuable insights to help you steer clear of costly errors and set yourself up for a thriving operation.We’ll also touch on the critical importance of menu planning, food cost management, and staying on top of local regulations—factors that can make or break your success. Plus, we’ll reveal how to craft a unique brand story that not only attracts hungry customers but keeps them coming back for more. You’ll learn why establishing strong relationships with suppliers and local communities can give you a competitive advantage, and how nurturing an engaged social media following can boost your daily sales. Our expert guests share real-life experiences and tips that will inspire you to innovate, persevere, and stand out in this fast-paced, flavor-packed world.Ready to take the next step toward a profitable food truck business? Tune in to discover the secrets to thriving in the face of stiff competition. And for more in-depth tutorials, behind-the-scenes content, and expert guidance, be sure to subscribe to our YouTube channels: Marketing Food Online and Food Truck Freeks. Don’t miss out on the chance to learn from industry pros and level up your food truck game. Hit that subscribe button, and let’s get rolling toward food truck success together!
Become a supporter of this podcast: https://www.spreaker.com/podcast/marketing-food-online-food-entrepreneur--2797701/support.
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, So today we're going to be diving deep
(00:02):
into the world of food trucks.
Speaker 2 (00:03):
Oh fun.
Speaker 1 (00:04):
Yeah, we're going to be breaking down a YouTube video
from Marketing Food Online, okay, and it's all about what
makes a food truck successful or not so successful.
Speaker 2 (00:15):
Yeah, that's a good one.
Speaker 1 (00:16):
It's a good one. Right.
Speaker 2 (00:17):
A lot of people, you know, I think, kind of
idealize food trucks. It seems like a really fun business
to be in.
Speaker 1 (00:23):
Totally. It's that freedom, right, you're like mobile, you can
go where the people are exactly. But there's a lot
more to it than meets the eye, for sure. That's
what we're going to get into.
Speaker 2 (00:32):
Yeah.
Speaker 1 (00:32):
So think of this deep dive as your crash course
in food truck one oh one. I like it minus
the long lines and the food coma.
Speaker 2 (00:41):
Minus the grease fire hopefully.
Speaker 1 (00:43):
Yeah. Yeah exactly.
Speaker 2 (00:44):
So did this video kind of like lay out like
a framework for success or like steps or what was
their approach? Yeah?
Speaker 1 (00:51):
So what's interesting is they don't just talk about the food,
you know, they really dig into the business side of things. Okay,
and that's where a lot of aspiring food truck owners
might you know, they might trip up. Yeah, they kind
of skip over that part a lot of times exactly,
and the video host Damien, he really emphasizes the need
for a solid business plan.
Speaker 2 (01:09):
Ah, the dreaded business plan, right.
Speaker 1 (01:12):
But he actually shares a story about his own early
days starting an Italian bakery where he went in completely blind,
no plan. Oh no, I know, right. He was like
ordering way too many supplies. Oh, she created this massive
menu and looking back, he was like, what was I thinking?
Speaker 2 (01:29):
Yeah, I mean you can see how that would just
be mass.
Speaker 1 (01:30):
Chaos, total chaos, right. Yeah, so he learned the hard way.
Speaker 2 (01:34):
So it sounds like from his experience, the business plan
was kind of like the key to him getting back
on track.
Speaker 1 (01:39):
Yeah. And so it's not just about you know, impressing
investors or trying to get funding.
Speaker 2 (01:44):
It's about having that like clarity and direction exactly.
Speaker 1 (01:48):
He said having a plan helped him focus, prioritize, get organized.
It's like having a roadmap when you're navigating unfamiliar territory.
Speaker 2 (01:57):
Yeah, so a business plan is kind of like your
GPS for the food truck journey.
Speaker 1 (02:01):
I like that. I like that a lot. All right,
so we've got the plan, you know, we've got our roadmap. Right,
but what about the fuel?
Speaker 2 (02:08):
Oh, I like where you're going with this. Yeah, so
the fuel in this case is cash flow. Yes, And
this is where Damion gets really serious.
Speaker 1 (02:16):
Right, He's like, show me the money exactly.
Speaker 2 (02:19):
He's like, you need to have a realistic budget. And
he's very adamant about that. He doesn't sugarcoat it, no,
he says, you need to account for everything, everything, ingredients,
gas permits, even those pesky commissary fees.
Speaker 1 (02:31):
Oh yeah, those can add up.
Speaker 2 (02:33):
They definitely can.
Speaker 1 (02:34):
So he really hammers home the point of tracking every
single dollar, right, And.
Speaker 2 (02:39):
It's so easy to kind of let that stuff slide,
especially when you're in the thick of things. You know,
you're busy, you're dealing with customers.
Speaker 1 (02:46):
Right, you just want to focus on the food.
Speaker 2 (02:48):
Yeah, exactly.
Speaker 1 (02:49):
But I'm thinking about our listener here. You know they're
probably listening thinking, ah, pudgeting. That's not the most glamorous
part of the food truck dream.
Speaker 2 (02:58):
Yeah, it's not the fun part, but it's definitely the
essential part.
Speaker 1 (03:00):
Okay, So how do we reframe that?
Speaker 2 (03:02):
Well, think about it this way. A solid budget is
what keeps your wheels turning, Okay, It's what prevents you
from spiraling into debt and allows you to reinvest profits
strategically as your business grows.
Speaker 1 (03:14):
So it's all about that long term success exactly.
Speaker 2 (03:17):
There are a lot of methods out there, but I've
seen food truck owners have a lot of success with
the percentage breakdown method.
Speaker 1 (03:25):
Okay, tell me more about that.
Speaker 2 (03:27):
Basically, you allocate a specific percentage of your revenue to
different categories by food costs, labor, marketing, and so on.
Ok This helps you stay on track and make sure
you're not overspending in any one area.
Speaker 1 (03:38):
That makes a lot of sense. It's like having a
financial safety net so you can focus on the fun stuff.
Speaker 2 (03:43):
Right.
Speaker 1 (03:43):
So we've got the plan, we've got the budget, breckcheck.
We're on a roll here we are. But Damien also
talks about something that might surprise some aspiring entrepreneurs.
Speaker 2 (03:53):
Oh what's that?
Speaker 1 (03:54):
The need to get help?
Speaker 2 (03:55):
Oh? Interesting? Yeah, he actually.
Speaker 1 (03:57):
Admits that trying to do everything himself and his bakery
almost led to burnout.
Speaker 2 (04:02):
Yeah, that makes sense. It's easy to think you can
handle everything yourself, especially whence your baby.
Speaker 1 (04:07):
You know, you're so passionate about it. You're like, I
can do it all exactly.
Speaker 2 (04:11):
But you know, there are only so many hours in
the day, right, and you can only wear so many hats.
Speaker 1 (04:15):
So are you saying that even in the food truck world,
it takes a village.
Speaker 2 (04:19):
Absolutely, bringing in even a few extra hands can make
a world of difference. Okay, think about it this way.
You're the captain of the ship. Okay, but you don't
have to be the one scrubbing the decks.
Speaker 1 (04:32):
I love that analogy. Yeah, okay, so we've got the plan,
we've got the budget, right, we're not afraid.
Speaker 2 (04:38):
To ask for help, We're delegating.
Speaker 1 (04:40):
We're delegating, we're building our team.
Speaker 2 (04:42):
Yeah.
Speaker 1 (04:42):
What else does Damien highlight as crucial for food trucks success?
Speaker 2 (04:48):
Well, this one might seem counterintuitive.
Speaker 1 (04:50):
Oh okay, I'm intrigued.
Speaker 2 (04:51):
But he's a huge advocate for social media.
Speaker 1 (04:53):
Wait really, Yes, you'd think a food truck's location as
it's marketing, right.
Speaker 2 (04:58):
You would think.
Speaker 1 (04:59):
It's always on the move, popping up in different spots.
Speaker 2 (05:01):
It's like a rolling billboard, right exact. But Damien argues
that in today's digital world, that's not enough. Okay, So,
how so he emphasizes the power of building an online
following who will literally track your truck down.
Speaker 1 (05:17):
Interesting. Yeah, so you're not just relying on foot traffic.
You're actually building a community exactly online, got it. So
it's like creating this digital treasure map for hungry customers exactly.
Speaker 2 (05:29):
And Damien gives some really concrete examples.
Speaker 1 (05:32):
Okay, like what he talks.
Speaker 2 (05:33):
About posting drool worthy photos of your dishes, you know,
using those special offer graphics that get shared around, announcing
your location in real time. He's all about using social
media to create that buzz.
Speaker 1 (05:46):
Okay, But I'm thinking about the listener here. Yeah, they're
probably wondering how do I make my food trucks stand
out in this crowded world of social media?
Speaker 2 (05:54):
Right, it's a good question.
Speaker 1 (05:55):
It is a good question.
Speaker 2 (05:56):
Well, first off, don't underestimate the power of good photography. Yeah,
food is and you want to make people's mouths water
just by looking at your posts, right, So invest in
some high quality photos, even if you have to hire
a professional. Okay, and think about using video too. Oh yeah, quick,
little clips of your food being prepped or that satisfying
cheese pole m, those can really grab attention.
Speaker 1 (06:17):
It's about creating content that people want to devour, not
just scroll pass exactly.
Speaker 2 (06:22):
You want to stop the scroll of the scroll.
Speaker 1 (06:24):
Okay, so good photos, video, what else?
Speaker 2 (06:26):
And remember consistency is key. Okay, don't just post once
in a blue moon. Try to create a regular posting schedule,
whether it's daily or a few times a week.
Speaker 1 (06:36):
Okay.
Speaker 2 (06:36):
Damien even suggests using a social media management tool.
Speaker 1 (06:40):
Oh yeah, those can be helpful.
Speaker 2 (06:41):
To schedule posts in advance so you're not scrambling to
do it on the fly.
Speaker 1 (06:45):
That's a great tip. Yeah, it's like prepping your ingredients
ahead of time so you can focus on the cooking.
Speaker 2 (06:50):
I like that analogy.
Speaker 1 (06:51):
So social media is like this ongoing conversation with your customers, right,
building that relationship even when your truck isn't parked writ
in front of them exactly, And.
Speaker 2 (06:59):
Think about social media allows you to reach a much
wider audience than just the people who happen to walk
by your truck. Yeah, that's true.
Speaker 1 (07:07):
You can target specific demographics, oh yeah, run ads, even
collaborate with other local businesses to cross promote.
Speaker 2 (07:14):
It's all about that synergy.
Speaker 1 (07:16):
It's a powerful tool when used strategically.
Speaker 2 (07:18):
All right, So we've covered the importance of a business plan, budgeting,
delegating and building a strong social media presence. I've covered
a lot, We've been busy. Yes, what other gems of
wisdom does Damien share?
Speaker 1 (07:30):
Well, this might seem obvious, okay, but he spends a
good chunk of the video talking about the truck itself.
Speaker 2 (07:36):
The truck.
Speaker 1 (07:37):
Yeah, he emphasizes that choosing the right truck is absolutely crucial.
Speaker 2 (07:41):
Okay.
Speaker 1 (07:41):
He actually cautions against rushing into buying the first shiny
truck you see.
Speaker 2 (07:46):
Oh, I can see how that would be tempting.
Speaker 1 (07:48):
Yeah, you get excited. You see this beautiful truck, You're like,
that's the one.
Speaker 2 (07:51):
Right, But what kind of things should you consider when
making that big purchase?
Speaker 1 (07:56):
Damien says. The first step is to carefully think about
your menu.
Speaker 2 (08:00):
Your menu.
Speaker 1 (08:00):
Yes, your truck needs to be equipped to handle the
specific dishes you'll be serving.
Speaker 2 (08:05):
Oh, that makes sense. So, for example, if you're planning
on doing a lot of deep frying, okay, you'll need
a truck with a powerful ventilation system.
Speaker 1 (08:13):
Okay.
Speaker 2 (08:14):
If your menu is all about grilled cheese, well you
better invest in some top notch griddles, right.
Speaker 1 (08:21):
So don't let the truck dictate your menu. Let your
culinary vision guide your truck.
Speaker 2 (08:27):
Choice exactly, and he also encourages people to consider use trucks. Oh,
you can often find a great deal on a reliable,
pre own truck that can be customized to your needs.
Speaker 1 (08:38):
Yeah, I can see how that could be a budget
friendly option, especially for someone just starting out.
Speaker 2 (08:42):
Absolutely, and remember, your truck is an investment. You want
something that's going to last for sure, that's going to
be reliable, and that's going to meet your needs for
years to come.
Speaker 1 (08:51):
So you really need to think long term.
Speaker 2 (08:53):
Yes, think about the layout of the truck.
Speaker 1 (08:56):
Huh.
Speaker 2 (08:56):
How will the space be used? Is it ergonomic for
you and your staff? How will the customer flow work?
These are all crucial questions to consider.
Speaker 1 (09:05):
Yeah, I never thought about that. The ergonomics of the truck.
Speaker 2 (09:07):
It's important. You could be spending a lot of time
in that space.
Speaker 1 (09:10):
That's a really good point, so.
Speaker 2 (09:11):
You want to make sure it's comfortable and efficient.
Speaker 1 (09:13):
So it sounds like you really need to treat the
truck selection process with the same care and attention to
detail that you would put into crafting your menu.
Speaker 2 (09:22):
You guess. Damien says, your truck is essentially an extension
of your brand. It's the first thing people see so
you want to make sure it makes a good impression.
Speaker 1 (09:30):
Okay, so the truck is like your calling card exactly.
Speaker 2 (09:33):
But the most important point he makes in the video
is about having a clear vision.
Speaker 1 (09:38):
Okay, So it's more than just picking a cool paint
job and slapping on a catchy name.
Speaker 2 (09:44):
Way more. Yeah, he's talking about defining what makes your
food truck unique. You know what your culinary superpower is,
what kind of experience you want your customers to have.
Speaker 1 (09:54):
It's almost like you need a mission statement for your
mobile kitchen exactly.
Speaker 2 (09:57):
He says. It's about asking yourself some tough questions like
what's your story? Okay, what are you bringing to the
table that no one else is?
Speaker 1 (10:05):
Right?
Speaker 2 (10:05):
What kind of legacy do you want to leave on
the food scene.
Speaker 1 (10:08):
So it's about thinking beyond just the food itself, thinking
about the atmosphere, the music, the way you interact with customers.
Speaker 2 (10:18):
It's about creating a whole vibe.
Speaker 1 (10:20):
A whole vibe.
Speaker 2 (10:21):
We nailed it.
Speaker 1 (10:22):
He encourages people to really visualize their food truck success. Okay,
what does it look like, what does it feel like?
What are people saying about it? He says, write down
your vision, create a mood board, whatever it takes to
bring it to life.
Speaker 2 (10:38):
This is making me think about our listener. Yeah, if
they're serious about this food truck dream, this is the
time to really let their imagination run wild.
Speaker 1 (10:47):
Absolutely, this is their chance to dream big. What's that
one dish that's going to make people line up around
the block?
Speaker 2 (10:53):
Right?
Speaker 1 (10:53):
What's the secret ingredient that's going to make their truck unforgettable?
Speaker 2 (10:57):
What's going to be their claim to fame?
Speaker 1 (10:58):
Exactly? Damien says, when you have a clear vision, it's
like having a compass, okay, that guides your decisions, keeps
you motivated, and helps you navigate all the inevitable challenges
that come with any entrepreneurial journey.
Speaker 2 (11:10):
I think that's such a powerful way to put it. Yeah,
vision isn't just some fluffy, feel good thing.
Speaker 1 (11:16):
It's a practical tool that can help you stay focused
and make smart choices for sure. So if you're listening,
take a moment to really picture what you want your
food truck to be.
Speaker 2 (11:25):
Yeah, close your eyes and imagine it.
Speaker 1 (11:26):
What does success look like to you? What kind of
impact do you want to make?
Speaker 2 (11:31):
And don't be afraid to share your vision with others. Oh,
that's a good point. Talk to friends, family, fellow entrepreneurs,
bounce ideas around, get feedback. The more you talk about
your vision, the more real it becomes.
Speaker 1 (11:44):
I love that.
Speaker 2 (11:45):
Yeah.
Speaker 1 (11:45):
Well, I think we've covered a lot of ground today.
We've gone from business plans to budgeting, from social media
strategies to the importance of choosing the right truck.
Speaker 2 (11:55):
Yeah.
Speaker 1 (11:55):
But I think Damien's point about having a clear vision
is really the key radient that ties everything together.
Speaker 2 (12:01):
I agree. It's like the foundation that everything else is
built upon. Without a strong vision, it's easy to get
lost in the weeds and lose sight of what you're
really trying to achieve.
Speaker 1 (12:11):
I think that's a great note to end on. If
you're dreaming of launching a food truck, let this be
your inspiration to take that next step. Start crafting your
business plan, crunch those numbers, build your online presence, and
most importantly, define your vision.
Speaker 2 (12:25):
And remember, the food truck world is all about passion, creativity,
and a little bit of hustle. So get out there,
share your culinary gifts with the world, and make your
food truck dream a delicious reality.
Speaker 1 (12:36):
That's it for our deep dive into the world of
food trucks until next time. Keep exploring, keep learning, and
keep those taste buds adventurous.
All right, So today we're going to be diving deep
(00:02):
into the world of food trucks.
Speaker 2 (00:03):
Oh fun.
Speaker 1 (00:04):
Yeah, we're going to be breaking down a YouTube video
from Marketing Food Online, okay, and it's all about what
makes a food truck successful or not so successful.
Speaker 2 (00:15):
Yeah, that's a good one.
Speaker 1 (00:16):
It's a good one. Right.
Speaker 2 (00:17):
A lot of people, you know, I think, kind of
idealize food trucks. It seems like a really fun business
to be in.
Speaker 1 (00:23):
Totally. It's that freedom, right, you're like mobile, you can
go where the people are exactly. But there's a lot
more to it than meets the eye, for sure. That's
what we're going to get into.
Speaker 2 (00:32):
Yeah.
Speaker 1 (00:32):
So think of this deep dive as your crash course
in food truck one oh one. I like it minus
the long lines and the food coma.
Speaker 2 (00:41):
Minus the grease fire hopefully.
Speaker 1 (00:43):
Yeah. Yeah exactly.
Speaker 2 (00:44):
So did this video kind of like lay out like
a framework for success or like steps or what was
their approach? Yeah?
Speaker 1 (00:51):
So what's interesting is they don't just talk about the food,
you know, they really dig into the business side of things. Okay,
and that's where a lot of aspiring food truck owners
might you know, they might trip up. Yeah, they kind
of skip over that part a lot of times exactly,
and the video host Damien, he really emphasizes the need
for a solid business plan.
Speaker 2 (01:09):
Ah, the dreaded business plan, right.
Speaker 1 (01:12):
But he actually shares a story about his own early
days starting an Italian bakery where he went in completely blind,
no plan. Oh no, I know, right. He was like
ordering way too many supplies. Oh, she created this massive
menu and looking back, he was like, what was I thinking?
Speaker 2 (01:29):
Yeah, I mean you can see how that would just
be mass.
Speaker 1 (01:30):
Chaos, total chaos, right. Yeah, so he learned the hard way.
Speaker 2 (01:34):
So it sounds like from his experience, the business plan
was kind of like the key to him getting back
on track.
Speaker 1 (01:39):
Yeah. And so it's not just about you know, impressing
investors or trying to get funding.
Speaker 2 (01:44):
It's about having that like clarity and direction exactly.
Speaker 1 (01:48):
He said having a plan helped him focus, prioritize, get organized.
It's like having a roadmap when you're navigating unfamiliar territory.
Speaker 2 (01:57):
Yeah, so a business plan is kind of like your
GPS for the food truck journey.
Speaker 1 (02:01):
I like that. I like that a lot. All right,
so we've got the plan, you know, we've got our roadmap. Right,
but what about the fuel?
Speaker 2 (02:08):
Oh, I like where you're going with this. Yeah, so
the fuel in this case is cash flow. Yes, And
this is where Damion gets really serious.
Speaker 1 (02:16):
Right, He's like, show me the money exactly.
Speaker 2 (02:19):
He's like, you need to have a realistic budget. And
he's very adamant about that. He doesn't sugarcoat it, no,
he says, you need to account for everything, everything, ingredients,
gas permits, even those pesky commissary fees.
Speaker 1 (02:31):
Oh yeah, those can add up.
Speaker 2 (02:33):
They definitely can.
Speaker 1 (02:34):
So he really hammers home the point of tracking every
single dollar, right, And.
Speaker 2 (02:39):
It's so easy to kind of let that stuff slide,
especially when you're in the thick of things. You know,
you're busy, you're dealing with customers.
Speaker 1 (02:46):
Right, you just want to focus on the food.
Speaker 2 (02:48):
Yeah, exactly.
Speaker 1 (02:49):
But I'm thinking about our listener here. You know they're
probably listening thinking, ah, pudgeting. That's not the most glamorous
part of the food truck dream.
Speaker 2 (02:58):
Yeah, it's not the fun part, but it's definitely the
essential part.
Speaker 1 (03:00):
Okay, So how do we reframe that?
Speaker 2 (03:02):
Well, think about it this way. A solid budget is
what keeps your wheels turning, Okay, It's what prevents you
from spiraling into debt and allows you to reinvest profits
strategically as your business grows.
Speaker 1 (03:14):
So it's all about that long term success exactly.
Speaker 2 (03:17):
There are a lot of methods out there, but I've
seen food truck owners have a lot of success with
the percentage breakdown method.
Speaker 1 (03:25):
Okay, tell me more about that.
Speaker 2 (03:27):
Basically, you allocate a specific percentage of your revenue to
different categories by food costs, labor, marketing, and so on.
Ok This helps you stay on track and make sure
you're not overspending in any one area.
Speaker 1 (03:38):
That makes a lot of sense. It's like having a
financial safety net so you can focus on the fun stuff.
Speaker 2 (03:43):
Right.
Speaker 1 (03:43):
So we've got the plan, we've got the budget, breckcheck.
We're on a roll here we are. But Damien also
talks about something that might surprise some aspiring entrepreneurs.
Speaker 2 (03:53):
Oh what's that?
Speaker 1 (03:54):
The need to get help?
Speaker 2 (03:55):
Oh? Interesting? Yeah, he actually.
Speaker 1 (03:57):
Admits that trying to do everything himself and his bakery
almost led to burnout.
Speaker 2 (04:02):
Yeah, that makes sense. It's easy to think you can
handle everything yourself, especially whence your baby.
Speaker 1 (04:07):
You know, you're so passionate about it. You're like, I
can do it all exactly.
Speaker 2 (04:11):
But you know, there are only so many hours in
the day, right, and you can only wear so many hats.
Speaker 1 (04:15):
So are you saying that even in the food truck world,
it takes a village.
Speaker 2 (04:19):
Absolutely, bringing in even a few extra hands can make
a world of difference. Okay, think about it this way.
You're the captain of the ship. Okay, but you don't
have to be the one scrubbing the decks.
Speaker 1 (04:32):
I love that analogy. Yeah, okay, so we've got the plan,
we've got the budget, right, we're not afraid.
Speaker 2 (04:38):
To ask for help, We're delegating.
Speaker 1 (04:40):
We're delegating, we're building our team.
Speaker 2 (04:42):
Yeah.
Speaker 1 (04:42):
What else does Damien highlight as crucial for food trucks success?
Speaker 2 (04:48):
Well, this one might seem counterintuitive.
Speaker 1 (04:50):
Oh okay, I'm intrigued.
Speaker 2 (04:51):
But he's a huge advocate for social media.
Speaker 1 (04:53):
Wait really, Yes, you'd think a food truck's location as
it's marketing, right.
Speaker 2 (04:58):
You would think.
Speaker 1 (04:59):
It's always on the move, popping up in different spots.
Speaker 2 (05:01):
It's like a rolling billboard, right exact. But Damien argues
that in today's digital world, that's not enough. Okay, So,
how so he emphasizes the power of building an online
following who will literally track your truck down.
Speaker 1 (05:17):
Interesting. Yeah, so you're not just relying on foot traffic.
You're actually building a community exactly online, got it. So
it's like creating this digital treasure map for hungry customers exactly.
Speaker 2 (05:29):
And Damien gives some really concrete examples.
Speaker 1 (05:32):
Okay, like what he talks.
Speaker 2 (05:33):
About posting drool worthy photos of your dishes, you know,
using those special offer graphics that get shared around, announcing
your location in real time. He's all about using social
media to create that buzz.
Speaker 1 (05:46):
Okay, But I'm thinking about the listener here. Yeah, they're
probably wondering how do I make my food trucks stand
out in this crowded world of social media?
Speaker 2 (05:54):
Right, it's a good question.
Speaker 1 (05:55):
It is a good question.
Speaker 2 (05:56):
Well, first off, don't underestimate the power of good photography. Yeah,
food is and you want to make people's mouths water
just by looking at your posts, right, So invest in
some high quality photos, even if you have to hire
a professional. Okay, and think about using video too. Oh yeah, quick,
little clips of your food being prepped or that satisfying
cheese pole m, those can really grab attention.
Speaker 1 (06:17):
It's about creating content that people want to devour, not
just scroll pass exactly.
Speaker 2 (06:22):
You want to stop the scroll of the scroll.
Speaker 1 (06:24):
Okay, so good photos, video, what else?
Speaker 2 (06:26):
And remember consistency is key. Okay, don't just post once
in a blue moon. Try to create a regular posting schedule,
whether it's daily or a few times a week.
Speaker 1 (06:36):
Okay.
Speaker 2 (06:36):
Damien even suggests using a social media management tool.
Speaker 1 (06:40):
Oh yeah, those can be helpful.
Speaker 2 (06:41):
To schedule posts in advance so you're not scrambling to
do it on the fly.
Speaker 1 (06:45):
That's a great tip. Yeah, it's like prepping your ingredients
ahead of time so you can focus on the cooking.
Speaker 2 (06:50):
I like that analogy.
Speaker 1 (06:51):
So social media is like this ongoing conversation with your customers, right,
building that relationship even when your truck isn't parked writ
in front of them exactly, And.
Speaker 2 (06:59):
Think about social media allows you to reach a much
wider audience than just the people who happen to walk
by your truck. Yeah, that's true.
Speaker 1 (07:07):
You can target specific demographics, oh yeah, run ads, even
collaborate with other local businesses to cross promote.
Speaker 2 (07:14):
It's all about that synergy.
Speaker 1 (07:16):
It's a powerful tool when used strategically.
Speaker 2 (07:18):
All right, So we've covered the importance of a business plan, budgeting,
delegating and building a strong social media presence. I've covered
a lot, We've been busy. Yes, what other gems of
wisdom does Damien share?
Speaker 1 (07:30):
Well, this might seem obvious, okay, but he spends a
good chunk of the video talking about the truck itself.
Speaker 2 (07:36):
The truck.
Speaker 1 (07:37):
Yeah, he emphasizes that choosing the right truck is absolutely crucial.
Speaker 2 (07:41):
Okay.
Speaker 1 (07:41):
He actually cautions against rushing into buying the first shiny
truck you see.
Speaker 2 (07:46):
Oh, I can see how that would be tempting.
Speaker 1 (07:48):
Yeah, you get excited. You see this beautiful truck, You're like,
that's the one.
Speaker 2 (07:51):
Right, But what kind of things should you consider when
making that big purchase?
Speaker 1 (07:56):
Damien says. The first step is to carefully think about
your menu.
Speaker 2 (08:00):
Your menu.
Speaker 1 (08:00):
Yes, your truck needs to be equipped to handle the
specific dishes you'll be serving.
Speaker 2 (08:05):
Oh, that makes sense. So, for example, if you're planning
on doing a lot of deep frying, okay, you'll need
a truck with a powerful ventilation system.
Speaker 1 (08:13):
Okay.
Speaker 2 (08:14):
If your menu is all about grilled cheese, well you
better invest in some top notch griddles, right.
Speaker 1 (08:21):
So don't let the truck dictate your menu. Let your
culinary vision guide your truck.
Speaker 2 (08:27):
Choice exactly, and he also encourages people to consider use trucks. Oh,
you can often find a great deal on a reliable,
pre own truck that can be customized to your needs.
Speaker 1 (08:38):
Yeah, I can see how that could be a budget
friendly option, especially for someone just starting out.
Speaker 2 (08:42):
Absolutely, and remember, your truck is an investment. You want
something that's going to last for sure, that's going to
be reliable, and that's going to meet your needs for
years to come.
Speaker 1 (08:51):
So you really need to think long term.
Speaker 2 (08:53):
Yes, think about the layout of the truck.
Speaker 1 (08:56):
Huh.
Speaker 2 (08:56):
How will the space be used? Is it ergonomic for
you and your staff? How will the customer flow work?
These are all crucial questions to consider.
Speaker 1 (09:05):
Yeah, I never thought about that. The ergonomics of the truck.
Speaker 2 (09:07):
It's important. You could be spending a lot of time
in that space.
Speaker 1 (09:10):
That's a really good point, so.
Speaker 2 (09:11):
You want to make sure it's comfortable and efficient.
Speaker 1 (09:13):
So it sounds like you really need to treat the
truck selection process with the same care and attention to
detail that you would put into crafting your menu.
Speaker 2 (09:22):
You guess. Damien says, your truck is essentially an extension
of your brand. It's the first thing people see so
you want to make sure it makes a good impression.
Speaker 1 (09:30):
Okay, so the truck is like your calling card exactly.
Speaker 2 (09:33):
But the most important point he makes in the video
is about having a clear vision.
Speaker 1 (09:38):
Okay, So it's more than just picking a cool paint
job and slapping on a catchy name.
Speaker 2 (09:44):
Way more. Yeah, he's talking about defining what makes your
food truck unique. You know what your culinary superpower is,
what kind of experience you want your customers to have.
Speaker 1 (09:54):
It's almost like you need a mission statement for your
mobile kitchen exactly.
Speaker 2 (09:57):
He says. It's about asking yourself some tough questions like
what's your story? Okay, what are you bringing to the
table that no one else is?
Speaker 1 (10:05):
Right?
Speaker 2 (10:05):
What kind of legacy do you want to leave on
the food scene.
Speaker 1 (10:08):
So it's about thinking beyond just the food itself, thinking
about the atmosphere, the music, the way you interact with customers.
Speaker 2 (10:18):
It's about creating a whole vibe.
Speaker 1 (10:20):
A whole vibe.
Speaker 2 (10:21):
We nailed it.
Speaker 1 (10:22):
He encourages people to really visualize their food truck success. Okay,
what does it look like, what does it feel like?
What are people saying about it? He says, write down
your vision, create a mood board, whatever it takes to
bring it to life.
Speaker 2 (10:38):
This is making me think about our listener. Yeah, if
they're serious about this food truck dream, this is the
time to really let their imagination run wild.
Speaker 1 (10:47):
Absolutely, this is their chance to dream big. What's that
one dish that's going to make people line up around
the block?
Speaker 2 (10:53):
Right?
Speaker 1 (10:53):
What's the secret ingredient that's going to make their truck unforgettable?
Speaker 2 (10:57):
What's going to be their claim to fame?
Speaker 1 (10:58):
Exactly? Damien says, when you have a clear vision, it's
like having a compass, okay, that guides your decisions, keeps
you motivated, and helps you navigate all the inevitable challenges
that come with any entrepreneurial journey.
Speaker 2 (11:10):
I think that's such a powerful way to put it. Yeah,
vision isn't just some fluffy, feel good thing.
Speaker 1 (11:16):
It's a practical tool that can help you stay focused
and make smart choices for sure. So if you're listening,
take a moment to really picture what you want your
food truck to be.
Speaker 2 (11:25):
Yeah, close your eyes and imagine it.
Speaker 1 (11:26):
What does success look like to you? What kind of
impact do you want to make?
Speaker 2 (11:31):
And don't be afraid to share your vision with others. Oh,
that's a good point. Talk to friends, family, fellow entrepreneurs,
bounce ideas around, get feedback. The more you talk about
your vision, the more real it becomes.
Speaker 1 (11:44):
I love that.
Speaker 2 (11:45):
Yeah.
Speaker 1 (11:45):
Well, I think we've covered a lot of ground today.
We've gone from business plans to budgeting, from social media
strategies to the importance of choosing the right truck.
Speaker 2 (11:55):
Yeah.
Speaker 1 (11:55):
But I think Damien's point about having a clear vision
is really the key radient that ties everything together.
Speaker 2 (12:01):
I agree. It's like the foundation that everything else is
built upon. Without a strong vision, it's easy to get
lost in the weeds and lose sight of what you're
really trying to achieve.
Speaker 1 (12:11):
I think that's a great note to end on. If
you're dreaming of launching a food truck, let this be
your inspiration to take that next step. Start crafting your
business plan, crunch those numbers, build your online presence, and
most importantly, define your vision.
Speaker 2 (12:25):
And remember, the food truck world is all about passion, creativity,
and a little bit of hustle. So get out there,
share your culinary gifts with the world, and make your
food truck dream a delicious reality.
Speaker 1 (12:36):
That's it for our deep dive into the world of
food trucks until next time. Keep exploring, keep learning, and
keep those taste buds adventurous.
Popular Podcasts
Fudd Around And Find Out
UConn basketball star Azzi Fudd brings her championship swag to iHeart Women’s Sports with Fudd Around and Find Out, a weekly podcast that takes fans along for the ride as Azzi spends her final year of college trying to reclaim the National Championship and prepare to be a first round WNBA draft pick. Ever wonder what it’s like to be a world-class athlete in the public spotlight while still managing schoolwork, friendships and family time? It’s time to Fudd Around and Find Out!
Crime Junkie
Does hearing about a true crime case always leave you scouring the internet for the truth behind the story? Dive into your next mystery with Crime Junkie. Every Monday, join your host Ashley Flowers as she unravels all the details of infamous and underreported true crime cases with her best friend Brit Prawat. From cold cases to missing persons and heroes in our community who seek justice, Crime Junkie is your destination for theories and stories you won’t hear anywhere else. Whether you're a seasoned true crime enthusiast or new to the genre, you'll find yourself on the edge of your seat awaiting a new episode every Monday. If you can never get enough true crime... Congratulations, you’ve found your people. Follow to join a community of Crime Junkies! Crime Junkie is presented by audiochuck Media Company.
The Breakfast Club
The World's Most Dangerous Morning Show, The Breakfast Club, With DJ Envy, Jess Hilarious, And Charlamagne Tha God!