Start, Grow, and Succeed in the Mobile Food Business

Food trucks have become a wildly popular and important part of
the hospitality industry.  Consumers are flocking to these
mobile food businesses in droves, inspiring national food truck
competitions and even a show dedicated to the topic on The Food
Network.  The relatively low cost of entry as compared to
starting a restaurant, combined with free and low-cost ways to
market them to the masses via platforms like social media, are just
two of the reasons that food truck business are drawing in budding
entrepreneurs.

Author David Weber, a food truck advocate and entrepreneur
himself, is here to offer his practical, step-by-step advice to
achieving your mobile food mogul dreams in The Food Truck
Handbook.  This book cuts through all of the hype to give
both hopeful entrepreneurs and already established truck owners an
accurate portrayal of life on the streets. From concept to gaining
a loyal following to preventative maintenance on your equipment
this book covers it all.

• Includes profiles of successful food trucks, detailing their
  operations, profitability, and scalability.


• Establish best practices for operating your truck using
  one-of-a-kind templates for choosing vending locations, opening
  checklist, closing checklist, and more.


• Create a sound business plan complete with a reasonable budget
  and finding vendors you can trust; consider daily operations in
  detail from start to finish name="_Toc300439970">, and ultimately expand your
  business.


• Stay lean and profitable by avoiding the most common operating
  mistakes. 


• Author David Weber is Founder and President of the NYC Food
  Truck Association (NYCFTA), which brings together small businesses
  that own and operate premium food trucks in NYC focused on
  innovation in hospitality, high quality food, and community
  development.