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Unread 08-19-2013, 03:19 PM   #4
early mornin' smokin'
is One Chatty Farker
Join Date: 10-06-08
Location: wading river, ny
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there's a ton to consider. First off your health department. I don't know about your state. but in NY most food trucks fall under whats considered "mobile fast food" truck. Which means you need to have a commissary or commercial kitchen that you do most of your prep work/cooking. After the health dept requirements. there's a ton more.

First off, a decent truck, or truck and trailer is going to run you between 60-100k. if you get into an accident, something doesn't work, you're not making money that day.

Secondly, you need a place to park it, where it's highly accessible, easy to park, and on a road with plenty of traffic.

Think a lot about this, food trucking is a hard business. Don't forget the saying, the best way to make a small fortune in the restaurant business is to start with a large one.
L trailer spicewine, webers, 2-26.75's, performer, heineken 22 1/2, 7 level pro-q 20 excel
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