Running a Food Truck For Dummies by Myrick

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Synopsis

The easy way to drive your food truck business to success

A new generation of street food lovers are lining up at food trucks and food carts. Though the idea is a long-standing part of American and world culture, the street food industry has never enjoyed so much popularity or publicity. With lower start-up costs than traditional "store front" restaurants, food trucks offer a unique opportunity to entrepreneurs in a business climate where credit is tight and capital is scarce. In Running a Food Truck For Dummies, you'll get all the delicious details needed to start your own food truck business quickly, affordably, and successfully.

Whether you're one for the nearly 3 million owners and operators of existing food truck businesses or a chef, foodie, or gourmand interested in starting your own mobile restaurant endeavor, Running a Food Truck For Dummies helps you find your food niche, follow important rules of conducting business on the road, outfit your moving kitchen, meet safety and sanitation requirements, and much more.Help starting and creating a business planAdvice on creating a mobile menu, choosing and outfitting a vehicle, setting prices, and hiring helpEverything you need to know about licenses, permits, zoning, parking, and other considerationsCoverage of using Social Media advertising,such as Facebook and Twitter, to market your food truck business

From choosing and outfitting a business vehicle to franchising and everything in between, Running a Food Truck For Dummies shows foodies everything they need to know to get their business moving toward success!

 

About Myrick

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Richard Myrick is one of the foremost thought leaders on the mobile food industry. He is editor-in-chief and founder of Mobile Cuisine Magazine (www.mobile-cuisine.com), a central resource for mobile street food information.
 
Published July 11, 2012 by For Dummies. 363 pages
Genres: Business & Economics. Non-fiction

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