Food on the Road – Food Trends 2011

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The food service and industry now no longer has any borders. In fact, it has even gone beyond the traditional bricks and mortars and has, for lack of a better term, leveled up. The food service right now has grown wheels – the food trucks, that is.

The food truck industry started about a year ago in the Los Angeles as well as the Manhattan areas, and with the consumers’ response to the food trucks, it is no longer surprising to see most “land-based” restaurants capitalizing on the trend and taking their food product son the road. It cannot be denied that profits increased through these “brand extensions” or food trucks. Right now, the prediction for food trucks is that they are going to be here to stay. Yes, even well into 2011, so it is still not that late to join the bandwagon and increase your profits as well.

Food Trucks and Its Advantages and Disadvantages

In a nutshell, food trucks are simply mobile kitchens or mobile canteens that sell food, and one such example is the ice cream trucks. With the recession happening and the need to increase profits, restaurants found creative means on how to increase its profits through brand extension; hence, the advent of food trucks. Right now, food trucks can be found just about anywhere in the country. You will see them at carnivals and sporting events, and you will also see them at college campuses as well as office sites, among others. Anywhere where there will be potential customers needing good food or simply comfort foods, you are sure to see food trucks.

One big advantage to food trucks is, of course, the potential profits that restaurants could reap as you get the opportunity to introduce your food products to a wider range of audience. Two, food trucks are also a great way to advertise your services and your restaurant. Three, you can take your food products anywhere in the country, ensuring you a larger audience. Four, it has lower overhead expenses than opening another land-based restaurant.

On the other hand, it also has its disadvantages. For one, there is the need to choose the right location – one that is near potential consumers but far enough from land-based food-service stations. Two, you should come up with a good balance between food product and price to attract customers and gain profits at the same time. Three, there is the maintenance costs for the food trucks to think about. Four, you also have the weather to contend with.

Chefs and Food Trucks

Food trucks are a good way to advertise your service, as stated above. Now, if this is what you want, then here are some of the things that you will need to become successful at this venture:

Know the legalities of opening a food truck business. This includes permits, insurances, etc., aside from finding out if it is legal in your area and knowing the local ordinances where you will be parking your food trucks.
Know what you need. Aside from writing down your food truck menu, are you going to cook on-scene, or are you going to store and sell? Remember, the lesser the number of things that your food trucks will need to do, the smaller the truck becomes, and the cheaper the overhead costs will be.
Study your market. As with any venture, studying the market and your target audience is very important as this will give you a good idea on what prices to give – one that will attract lots of customers and will also give you good revenues at the same time.
Set a budget and finance your food truck. Know just how much you are willing to spend for your food truck business. This will include the expenses you are going to incur in outfitting and stocking your food truck.
Advertise, advertise, advertise. It does not matter if the food truck carries the name of your popular restaurant, but you still have to advertise. Use social media or networking sites (Facebook, MySpace, Tumblr, Twitter, etc) to their full potential to get the word out there that your food products are going to be on the road.
Make an emergency fund. The first year is bound to be rough, so you should set aside an emergency fund in case your food trucks need “resuscitation.”
Know your goals and follow your goals. Start small but think big, if you want to succeed. Lastly, it will be rough at first, but through determination, hard work, and preparedness especially in cases of emergencies, your food trucks will go beyond even 2011.

Image Credit: townsends.com

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