Any of you guys thought about starting a food trailer with some eggs?

golfguyjosh

We have food trucks at the community center each friday where i live. I dont know how they make money. I have not had a decent meal from one of them. It truly makes me sad.

Toxarch

nolaegghead said:

If they go into the business knowing what you stated but just accept it and do the same thing after 9 to 15 months and go out of business....is that a good or bad business decision?  You seem to know this but they don't? 

Some know it, others apparently don't. But most seem to be stubborn and stay in business. I guess they keep thinking that business will turn around. And they don't all keep doing the same thing. Lots bring in new stuff to their menus and specials. Like I said, business is great until something new opens up. It's the same whether big chains or local joints. Somehow the Mexican (Tex-Mex) restaurants always last a really long time. I think there's probably 15 of those around town.

NPHuskerFL said:
Interesting. So you're basically saying any brick and mortar restaurant is doomed there from day one.  
I'm around restaurants virtually everyday. Everything from brick & mortar to food trucks. From a business standpoint you first need to know your market and what works and what fails in that area.  Knowledge is power. 

Not every one, but I will say most are doomed. The ones that tend to last are the old diners on the edge of the city that people have gone to for 30+ years. Some have closed, but they have a lot of loyal regulars that keep them open. Though, most of those regulars are in retirement now so those restaurants better start getting in some younger clientele.
The new restaurants are usually around for 2 years, maybe 3 at the most. The ones that are around longer are not busy. I always wonder how they can stay open. Makes me wonder if it's a laundry for some other shady operation. Never know.

VANcouverEGG

I kinda like being at work and thinking what i'm gonna cook when i get off work. If all i'm doing is cooking on the egg, maybe the flame would die a little. 

tarheelmatt

golfguyjosh said:

Thanks guys for the insight. The work ethic is not the issue. The no sleep either lol. Running a tow company and a construction company and going to college at the same time.... Yea many weeks i could count the amount of sleep on two hands. The requirements for inspections will be my hard part. This would not be my only job, i will still do construction and run this 2 days a week. I know a lot of guys think they can cook, you hear it all the time... But i will put my food up against just about anybody's. My chef at my club wants to hire me to cook so he gets days off lol.

Yep, sounds like you're golden. Go getem tiger! 

THEBuckeye

NPHuskerFL said:

The more successful food trucks that I know are more profitable because of catering.  Cheap food doesn't automatically win. The ones I speak of are reasonable but, definitely not cheap and they make everything fresh even their bread. It all varies region to region. 

Yep. The Egg Truck here in ATL does a brisk catering business. They also have separate commercial cooking space for prep, storage, etc. 

gerhardk

I bet the guys making the most money with a food truck are the ones with simple menus like sausage on a bun, pulled pork on a bun, brisket on a bun etc and their pricing strategy is such that the customer will more likely say keep the change than wait for the change.  The advantage of things on a bun or in a wrap is that it is easy to eat while you are standing and tends not to be too messy.  Once you get into elaborate menu items that people have to wait 3 or 4 minutes for while you prepare it and have to be cut by the customer when eating I bet the line gets a lot shorter.  You have to keep the price where the customer feels it is a good value and keep the fast in fast food.

Gerhard

THEBuckeye

Actually, the Egg Truck made a 4 or 5 ingredient chicken sandwich at Eggtoberfest. They were serving a half sandwich and it was GREAT. 

badinfluence

People don't mind waiting for the food ONLY when the food is good. We tell people the fastest thing they can get is pulled pork. If they want a cheeseburger it takes a few minutes. Now pricing is key. They want value for there money. We charge 5.00 for a pulled pork that is also a huge profit margin for me but when you add time into the cook yes it evens out. 

Good food...good value...there you have it...oh yeah and no rain.

badinfluence

Oh, and fairs and special events and catering is where the money really is. Catering is the best as you charge per plate. If they. Say 300 people you cook for 300 people. If only 100 show up...not my problem they just have a lot of leftovers. Fairs and special events are a catch 22 you don't wanna run out of food, but in another hand you do want to run out if that make any sense.
i have found car shows to be kind of a waste of time. They have 60K into there car but they don't like to spend money at the food truck. The ice cream vendors do better at a car show from what I have seen.

henapple

The successful ones in Nashville seem to find a specialty. The Grilled Cheeserie has a huge following. Biscuit Love was liked enough that they opened a restaurant in the Gulch... High end area. 

EggPerfection

Here in Atlanta we have a EGG food truck called Happy Belly and when we see it in the bunch we go there.  We always get the Brussels Sprouts.  You can taste the Egg in everything I've had.

golfguyjosh

Yea I am cooking on it right now... I cook on the egg 3-4 nights week. I was hoping the flame would burn out but the food is to good to go out and spend the money lol. Tho it is probably costing me more right now with all the crap I am cooking. Tonight is ABT's and 5 different kind of big sausage.... These ABT's better be good lol. 

golfguyjosh

jonessteave

I am looking for advice on how I would get all the information needed to enable me to set up a vegan food truck. I only state it's vegan as I know there is a big difference with a food truck selling meat and no meat. I did the food safety cert years ago so I know I would need that. I looked into this previously as I have the van rusting my garden years (that would also need a revamp) but I got overwhelmed with the information re health and safety with food trucks, tax & setting it up as a company, and then permits, generators etc. not to mention trying to source tasty dairy free product I also work full time and have 2 kids

lkapigian

LoL

Eggdicted_Dawgfan

Has anyone clicked on these links he provides? I’m afraid. 

HeavyG

Eggdicted_Dawgfan said:

Has anyone clicked on these links he provides? I’m afraid. 

The link takes one to a UK site of a "curated" list food vans and their offerings.

Canugghead

Just saw this, as usual bet it was edited precisely one minute after 'he' posted, lol.