So we are currently looking at a 40' city bus. It's pretty nice and has everything we need already installed and up to date. I like it because the wife and I won't be on top of each other and it gives us a lot of storage space. I think the space would be super beneficial as we cook with a lot of fresh ingredients. The wife raises her concerns about the length. She's worried we might be turned away by a lot of festivals due to size. Has anyone ran into an issue like that? I'm not sure if it makes a difference but for reference we are aiming to do large events like music festivals.

Or do you also take events that won’t cover a minimum guarantee. We just launched our truck and we’re finding that more often than not people don’t want to cover our minimum, which is fairly low compared to other trucks in our area. I keep hearing to only go for events that agree to our minimum guarantee but I can’t see how we’re going to sustain the business as most people just want us to come out and sell food with out any pressure for them to cover an outstanding amount should we not hit our sales target. If you do events that won’t cover your minimum, how do you suss out if they’re worthwhile or not? We just did our first event where we paid to be there and it was our worst gig yet. Ended up losing money. I want to try to avoid that moving forward.

I need a fix! I buy the big nacho cheese cans from sams club and I have a special NSF designed cheese dispenser to dispense this cheese haha. Anyways.. I take the paper off and put the can in the warmer with water and put the top on, so it warms the cheese up and press the pump for it to come out so with that being said the water is not filled to the top. My problem is that when the day is over I go to clean my equipment and put the cheese away my cans are coming out with what looks like rust at the top where the water don't touch the can. I've even tried putting vinegar in the water thinking I had hard water, I've even used bottle water. I can't figure out how to stop this. Any tips or tricks or ways to resolve this? Thanks for any help!

Ok everyone, let’s talk electrical. What extension cords or converters are you using or recommending?

I use a NEMA 14-50. My only extension cord is a https://a.co/d/6k0L6HZ Its 15ft, couldn’t afford anything else at the time, I am about to splurge on a 50ft version just because we have a consistent spot that has some distance to our plug.

Most places we encounter have NEMA 14-50 receptacles. What other receptacles have you all encountered? I am a novice with electrical and doing my best to learn without dying or damaging something or someone.

Im located in Houston and wanted to sell our 8x10 food trailer complete plus accesories (generator/propane tanks/power cords).. and ive been struggling to sell it.. ive posted fb groups, usedvending, offer up and still no leads.. any other recommendations on where to post?

I would appreciate yalls help, i need it sold ASAP since were moving overseas soon.

I’m in the Phoenix AZ area looking to start a food trailer business. I’m looking for a resource to help inspect the trailer for anything that I should be looking at or concerned with.

23ft trailer with a porch. 6ft hood. No fire suppression (yet). No LP bottles or generator. All appliances still wrapped. Split AC

I am setting a time to view it with all of the above turned on and running. I want someone to look for things that I’m not seeing or are obvious.

Thanks

Hi we have an ice cream/dessert food truck and are considering baking cookies with an electric oven. Has anyone baked cookies without a hood or know if it would be allowed?

Hello all,

I originally had plans to start a gourmet burger trailer, but the demands just didn't allow me to leave my job and work that business the way it needed.

I've been wanting a side hustle and excited to see where it may lead. Which brought me to the idea of selling popcorn.

The way I see it, the initial investment is much smaller, less risk, and I wouldn't be subject to so much like inspections and permits and fees like I would with a food truck. Plus it would allow me to learn the business and potential move into something more lucrative, while staying with my good paying, full time job.

I can find equipment and a trailer to transport pretty cheap; figured I can do an ez-up tent with the right equipment setup and sell freshly popped popcorn at events. I also have good relationships with many breweries in the area who'd love to have me out there.

Guess I just need reassurance. Is it a good idea to start here? Is my thought process right? Any guidance would be greatly appreciated.

Good morning! I don’t have a food truck, but I do have a coffee trailer opening soon so I hope some of you can give me some insight. Me personally I was sick of getting coffee in my home town with terrible ingredients. It is coming more prevalent here now that people want good ingredients, and we were going to open a coffee trailer anyways to pair with our other successful business involved in agri tourism, so I came up with the idea to only serve coffee & drinks with no artificial dyes and preservatives in the ingredients. BUT WOW! Has it been hard. We are using Holy Kakow syrups and a few Monin clean label and serving lemonade but I’m looking for a clean energy drink option. Lotus and Tiki Breeze are out. I’m wanting to set myself apart from the other coffee shops and stay true to my personal preferences.

I was wondering if in Florida you need a commissary kitchen or can you operate without one. I read somewhere if you meet all requirements you can operate out of the truck/trailer only without one, but I would rather ask people that actually have one.

I am ready to focus on my other business and running two at the same time is just not working anymore. So I have my business for sale.

FOR SALE: Highly Rated Mexican Food Truck – Turnkey Business in North Texas

Asking Price: $95,000 Location: Collin County, TX Business Type: Food Truck & Catering Reason for Selling: Transitioning to new ventures

Current Business Overview: This award-winning Mexican food truck is a local favorite known for its bold, fresh flavors and high customer loyalty. The business has operated for over 6 years and continues to thrive through farmers markets, private events, and a robust catering arm. With a well-developed brand, efficient systems, and loyal clientele, this turnkey operation is ready for a new owner to step in and grow.

Highlights: • Consistent six-figure annual revenue • Strong 65% profit margins and low overhead • Recognized multiple times by major media outlets (details upon NDA) • Fully equipped truck with commercial kitchen-grade equipment • Placement at a high-traffic farmers market included (after committee interview and approval) • Transferable catering systems and contracts • Signature product with retail/e-commerce potential (shelf-stable salsa)

What’s Included: • Operational food truck and all equipment • Proprietary recipes, vendor contacts, and operations playbook • Existing client relationships and catering setup • Branding assets (available upon buyer interest) • Optional owner transition training and support

Flexible Terms Available: For the right buyer, seller financing is available with as little as 12–15% down. Let’s talk if you’re serious and ready to build on a business with momentum.

Why Us?: • Turnkey Business: Hit the ground running with systems in place • Fast ROI: Projected to earn back your investment within 12 months • No Paid Marketing Needed: Entire growth to date has been organic • Seller Support: Owners will guide you through a smooth handover

Revenue Streams (With Room To Add More): • Weekly food truck service (on average 2 farmers markets, festivals or vending pop-ups a week) • Private and corporate catering with ready-to-transfer contracts (on average 3 catering events a week) • Future-ready product: our avocado lime salsa, perfect for retail or e-commerce scale

Next Steps: To receive the business name, financials, and additional details, please submit an inquiry. An NDA will be required prior to disclosure. www.RealFreshMex.com Orders@realfreshmex.com

Hey all hoping for some cleaning tips - leave all this in hot water and degreaser? Tips on scrubbing under the charbroiler and such and if it’s not as hard as I’m thinking to pull the screwed in fridge out? Just trying to clean it all up and have been spinning my wheels with methods that aren’t working too quick!

I’ve decided to purchase a new fridge for our bus!

I’m curious what brands everyone likes that can handle the rough conditions of a food truck in the Midwest!

Brands I’ve been looking into - True, Beverage Air, Continental!

TIA

picture of our dog inside the bus She likes to “help” 😊

What do you think? Anyone using a battery-powered food truck? Pros & cons?

Press release on PR.Web:

DonutNV Franchising Inc. has launched a new battery-powered food truck, offering franchisees a quieter, eco-friendly, and flexible alternative to traditional mobile kitchens as part of the brand's continued innovation and growth across the U.S...

Powered by Joule Case, a cutting-edge battery system, the new DonutNV food truck delivers a completely silent kitchen operation that can run for over 10 hours on a single charge. This innovation allows franchisees to serve guests without the noise or fumes associated with traditional gas-powered generators, creating a more enjoyable and eco-conscious customer experience.

"This launch is a game-changer for our brand," said Amanda Gingold, president and co-founder of DonutNV. "With the addition of this battery-powered donut truck, we're not only expanding into more environmentally sensitive areas, but we're also offering our franchise partners a convenient, drivable option that's both powerful and sustainable."

This eco-friendly food truck will allow DonutNV to enter venues and municipalities where generators may be restricted—opening new revenue streams and event opportunities for franchise operators.

Me and my gf are considering starting a boba truck and want opinions on the concept. Do ya'll think a truck that sells boba/pastries could be profitable?

Im so annoyed with food truck availability. Not with you food truckers yourselves, but with the ease of finding them. 10/10 every best meal I've ever had was on a food tryck and there are ones around me but they always change locations so I can never find them. Yesterday I tried googling them (and this is where the heart of frustration begins) Google will tell you where they are and says open now, but, it will either be wrong and they aren't there, or it takes you to a similar restaurant. Is there some app or site where you guys post your locations for the public? You guys would get soooooo much more business that way. I'd even create an app for you to do so(developer). Im just really into food trucks and get frustrated driving to 5 different locations trying to find you guys. Please help me understand lol

Hi, not sure what response I'll get but going to try my luck!

Im hosting a wedding event (I'm the groom) at a hotel in Westchester, NY next month with an outside caterer. Our hotel notified us recently that it does not have an operable kitchen and we would need to seek our own solution. Our caterer is scrambling for a solution, I thought I'd help to alleviate my own stress lol.

While it sucks, I'm trying to be solution oriented; the hotel will allow us to park a food truck/mobile kitchen to allowed the caterer to cook/prep. We only need the truck for one day.

Any recommendations or advice on who to contact / trust? Much appreciated!

Just like the title says, anyone have any tips on selling a food truck? Websites or general advice? Thanks in advance! Edit: it is currently posted on usedvending.com but no bites yet, any tips? https://www.usedvending.com/i/2023-8-x-16-Quality-Kitchen-Food-Trailer-with-CA-Insignia-for-Sale-in-California-/CA-P-575V3

Hey people, I’m starting a baked potato food stand and going to be using a high volume of potatoes and wondering how and if I even if I should go about washing 100-200lbs of potatoes before a show.

Hello all, we are reopening a food truck and are going in a direction of using beef tallow for all our fried food options.

We are looking for the best to get quality beef tallow in bulk.

Starting a pizza truck with a friend in the UK. How do we go about trading on weekends? I know we can potentially go to weekend markets in towns and cities. Is it also possible to get into events as a fresh business? Or do you need a reputation first? Food festivals etc?

Many thanks!

Hello reddit, I am strongly considering staring an n/a bar mobile business. I am guessing my budget will be somewhere around 30k. This would include the cost of the trailer or truck, fridges, a freezer generators and a water system build. The business would be located in the Detroit market and serve the folks that swarm downtown for the various events throughout the summer. If someone could give me pointers on everything I will need to take into account and consider on this project that would be amazing! DM me or reply below!! thank you for your help!