A while back, we shared the challenges all new food truck owners face. But what are the day-to-day challenges of established food truck owners? In this article, we present some of the daily realities of ownership and operations so that you can be prepared.
The Daily Grind
Established food truck owners may have the thrill of running their own business and serving delicious food, but their day-to-day reality goes far beyond just cooking during lunch hour.
The Day Starts Long Before Opening
The first reality of successful food truck ownership is the long hours. Similar to many other aspects of foodservice, food truck owners can forget about a simple 9-to-5 workday. Most food truck owners work incredibly long hours, often seven days a week, so it helps if you are a workaholic.
Their work includes prepping ingredients, driving to locations, setting up the truck, serving customers, cleaning, and taking care of administrative tasks. There’s a saying amongst food truck operators that many restaurant employees also find to be a relatable sentiment: “We don’t work full time; we work all the time.”
Food Truck Operators Wear Many Hats
Successful owners are often very comfortable learning new skills and taking on additional roles and responsibilities. They’re chefs, cooks, cashiers, customer service representatives, marketers, and even mechanics at times. They need to be flexible and handle whatever comes their way, from dealing with a demanding customer to fixing minor equipment issues. We recommend learning basic maintenance for your trucks, as minor breakdowns and unexpected issues are all part of the gig.
Blood, Sweat, & Tears
Operating a food truck is not all glamour. These trucks are generally very cramped environments with little room to breathe. There’s a lot of repetitive work involved, like chopping vegetables, cleaning greasy equipment, and restocking supplies. During the summer months, food truck interiors can get extremely hot, especially during peak hours. Be prepared to sweat.
Financial Pressures
Even established operators face financial pressures as business can be feast or famine. One day you’re selling out, the next you might barely cover costs. Margins are often tight, especially when factoring in permit fees, gas costs, and ingredient prices which are all subject to change. To lessen some of the financial unknowns, operators constantly need to find ways to attract customers by, for example, maintaining a strong social media presence.
Reap the Rewards of Food Truck Ownership
Overall, food truck ownership is a demanding business venture. Extroverted workaholics who love taking risks, and don’t mind heat, tight spaces, or repetitive tasks, will thrive in this position. Especially if they are friends with a mechanic.
For the rest of us, however, the challenges faced are still well worth the reward. Established owners have the satisfaction of building a successful business for themselves and seeing their customers happy. The creative freedom of crafting menus, designing the brand look, the camaraderie of the food truck community, the thrill of establishing regulars, and sharing their culinary story truly makes food truck ownership a labor of love.
