WSJ Recommends Starting a Food Truck
A little piece in the Wall Street Journal’s “Small Business” section today recommends three ways to make opening a food truck more profitable, including using twitter, finding a good location, and buying your truck secondhand. As examples it mentions the Treats Truck, and Spencer on the Go, a cart in San Francisco that makes a 50% profit margin selling takeway frog’s legs, escargot, and sweet breads a few blocks away from their restaurant, where the margins are only 10%. (Uh… can we get one of these carts please!?!?) Of course if you’re thinking of jumping into the food truck business here in NYC, don’t expect your margins to be that high. Spencer to Go owns the parking lot in SF where they set up shop, bypassing a huge expense to owning a food truck here in NYC: paying for parking at night, and finding a legal spot to vend during the day (where you won’t be ticketed or hassled by other vendors.)
Related:
So You’re Still Thinking of Opening a Food Truck!?!
How Twitter Actually Hurts Street Vendors
Rule #1 of Vendor Fight Club is You Don’t Talk About Vendor Fight Club
Posted by Zach Brooks at 1:15 pm, August 21st, 2009 under Street Vendor Issues.
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I want frog’s legs and sweetbreads from a truck!