What's Inside
The complete playbook.
Eight sections. The same five-step framework every Guidebook follows — adapted for the specific moves that matter in this business. Different trade, same playbook structure, every time.
01Get Licensed & Legal
Food handler certification, food truck permit by city, health department inspection, commissary kitchen requirement, commercial auto insurance, and the city-specific permit matrix.
02Design Your Concept & Menu
Menu engineering for a food truck — size, prep time, food cost targets, and the concept positioning that stands out in a saturated market.
03Buy or Build Your Truck
New vs used food truck, commercial kitchen equipment layout, generator vs shore power, wrap design, and the inspection and build-out checklist.
04Find Your Spots
Permit zones, approved commissaries, private events, breweries, office park lunch routes, and the location rotation strategy that builds consistent daily volume.
05Price for Profit
Food cost percentage targets, pricing by item type, portion control, and the menu engineering approach that keeps food cost under 30% on a mobile kitchen.
06Book Events & Catering
Weddings, corporate events, festivals, and food truck parks — the booking process, deposit structure, and event pricing that makes catering your highest-margin revenue stream.
07Market & Build a Following
Instagram, TikTok, Google Maps, and the location announcement system that moves customers from curious to in-line. The food truck following that fills your spot before you pull up.
08Scale to a Second Truck
From one truck to two — the staffing, commissary logistics, and booking system that lets you serve two locations without the owner cooking every order.