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The Food Truck Handbook: Start, Grow, and Succeed in the Mobile Food Business
In this edited excerpt, Weber details some of the challenges inherent in running a mobile food business. I get about three to four e-mails a day from people looking to open food trucks. People who are passionate about food and weighed down by an office job are often attracted to the promise of freedom that owning a food truck seems to convey. While the concept of owning a food truck looks like a carefree way to cruise around the city and make a lot of cash on a sunny day, the reality is much different. Food truck entrepreneurs often work on their trucks on a daily or near-daily basis. Some aspire to grow their businesses and move out of the daily operations as they build a fleet of trucks or settle into a brick-and-mortar establishment.
By David Weber. Park, Sell, Drive Away. In your mind, it seems like a carefree way to make a bundle of cash on a sunny day. The reality is a bit different. You will spend hours prepping for every hour of service.