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Running a Food Truck For Dummies (1118330730) cover image

Running a Food Truck For Dummies

ISBN: 978-1-118-33073-9
360 pages
July 2012
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Introduction  1

Part I: Rolling into the Food Truck Industry  7

Chapter 1: Food on Wheels: The Lowdown on Food Trucks 9

Chapter 2: Deciding What Kind of Food Truck to Run 19

Chapter 3: Understanding and Researching the Food Truck Marketplace 39

Part II: Getting Your Food Truck Ducks in a Row  53

Chapter 4: Writing a Business Plan 55

Chapter 5: Securing Financing for Your Food Truck 79

Chapter 6: Understanding Business Structures, Licenses, and Other Legal Stuff 91

Chapter 7: Parking and Presenting Your Truck 107

Part III: Preparing to Open Your Service Window  121

Chapter 8: Creating Your Menu 123

Chapter 9: Finding a Commercial Kitchen to Use 139

Chapter 10: Purchasing and Managing Supplies 149

Chapter 11: Hiring and Training Your Staff 161

Chapter 12: Setting Up Your Offi ce and Managing Money Matters 185

Part IV: Keeping Your Food Truck Running Smoothly 197

Chapter 13: Running a Safe, Clean Food Truck and Keeping It on the Road 199

Chapter 14: Evaluating the State of Your Food Truck Business 223

Part V: Generating Buzz and Growing Your Food Truck Business  235

Chapter 15: Mastering Marketing and Public Relations 237

Chapter 16: Handling the Art of Social Media 253

Chapter 17: Building and Retaining Your Followers 275

Chapter 18: What’s Next? Considering the Future of Your Food Truck Business 289

Part VI: The Part of Tens  303

Chapter 19: Ten Myths about Food Trucks 305

Chapter 20: Ten Tips for Preventing Food Truck Failure 311

Chapter 21: Ten Tips for Handling Food Truck Health Inspections 317

Index  323

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