Aka Getting Started in the Food Truck Business... in New York
My daughter and I had a phone call the other day, we talk almost everyday, and this time we talked food trucks and her thinking maybe she wants to get into the food truck business. It got me thinking about how many people are of the same mind as she and maybe are not sure if the business is right for them or how if they do, how to get started...
So, I figured why not get on this platform and share some thoughts like any good New Yorker would.
Starting a Food Truck Business:
A Schmear of Advice for the Aspiring Entrepreneur.
Alright, so you’re thinking about starting a food truck business, huh? Maybe you’re tired of schlepping to the office every day, or perhaps your bubbe’s matzo ball soup is just too good not to share with the world. Whatever your motivation, let me tell you, food trucks are a real bissel of excitement in the food world. But, like any good bagel, you gotta have the right ingredients to make it work.
Now, don’t think this is as simple as parking a van and slinging some knishes. There’s a whole lot of planning that goes into it—kind of like making a brisket. You don’t want to rush it, or you’ll end up with something tough to chew on. I stumbled across a handy guide over on Pinterest, from the folks at Korona POS, that lays it out pretty nicely, so let’s nosh on some of their tips, with a little of my own flavor sprinkled in.
1. Start with a Solid Plan
Before you even think about buying a truck, you need a plan. I’m talking about a business plan here, not just deciding whether to serve latkes or kugel. What’s your concept? Are you going full deli on wheels, or maybe something more modern, like fusion cuisine? You’ll need to figure out your target audience, menu, pricing, and where you’re going to park that big beautiful beast of a truck. The Korona POS article suggests doing market research, which is just a fancy way of saying: “Don’t be a schmuck, know your competition!”
2. Get the Right Permits
Listen, you can’t just roll up anywhere and start selling chopped liver sandwiches out of the back of your van. The city’s got rules, and they’re not shy about enforcing them. You’ll need permits—lots of them. Health permits, parking permits, maybe even a permit to get permits! The key here is to stay on top of the paperwork, or you’ll find yourself shut down faster than you can say “lox and bagels.”
3. Find Your Truck
Ah, the truck. This is your baby, your pride and joy. It’s like picking out the right Cadillac—only you’ll be frying falafel in this one instead of taking it for a Sunday drive. According to the Korona POS guide, you’ll want to consider the size, equipment, and of course, the cost. Don’t be cheap here, but also, don’t go overboard. Remember, a food truck isn’t a luxury yacht; it’s a workhorse.
4. Craft Your Menu
Now, let’s talk about the menu. This is where you get to show off. Are you going classic kosher, or maybe a little something more creative? Remember, New Yorkers have high standards, so don’t think you can get away with mediocre knishes. Keep it simple but delicious. And if you can get some good feedback from friends and family before you launch, even better. My cousin Ruthie’s been giving free taste tests for years, and let me tell you, she’s brutal but honest.
5. Marketing, Schmmarketing
It’s not enough to have a good product; you’ve got to get the word out! The Korona POS article emphasizes the importance of marketing—social media, word of mouth, and maybe even a little old-fashioned schmoozing. I’m not saying you have to start dancing on TikTok (though if you’ve got the moves, why not?), but a strong online presence is key. And don’t forget to network. A little schmooze goes a long way in this town.
6. Run the Numbers
Finally, let’s talk gelt. You’ve got to keep track of your expenses, from the cost of ingredients to that hefty New York parking fee. The Korona POS guide recommends keeping a close eye on your budget and using reliable point-of-sale software to track sales and inventory. After all, you want this business to be a blessing, not a curse.
Wrapping It Up...
So! Starting a food truck business in New York is like making a good kugel—it's a labor of love, takes some time, and you might schvitz a little along the way. But if you do it right, you’ll have people lining up around the block for a taste of what you’re cooking. And who knows? Maybe one day, you’ll be the one with your face on the side of the truck, waving to the crowds like a local hero. If that's your thing.
Get out there, and remember, if at first, you don’t succeed, there’s always a second helping.
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