A food truck can be an affordable alternative to a brick and mortar restaurant, but they offer their own unique challenges. Hearing first-hand accounts from people who have done it is a great help when you’re figuring out how to start a food truck that thrives.
If you haven't seen Part 1, watch it here: https://www.youtube.com/watch?v=rd5aLi5TCbY
In part 2 of our interview with Boss Mama’s Kitchen founder Jen Gustin, we’ll talk more about how to start a food truck business that doesn’t just survive but thrives.
From the initial food truck cost to choosing profitable locations and partnerships, Jen’s tips are a must-hear for anyone thinking about starting a food truck.
Boss Mama’s Kitchen was founded in 2016. After working a corporate job for 17 years, Jen’s passion for food led her to purchasing her truck. She didn’t leap in without a plan, though.
She built a solid base first with two years of research and experience working in a restaurant as a student. This careful planning helped her succeed in an industry where many fail.
Jen’s culinary skill has been another key to Boss Mama’s Kitchen’s success. One of the things we’ll talk about is her crowd-pleasing menu of burgers and grilled cheese sandwiches and which of her offerings are the most popular (and profitable).
Like what you’ve heard in this interview? Tell us about it by liking or commenting on the video, and make sure you subscribe to UpFlip’s channel!
Resources:
https://bit.ly/46vEgmv - Start or Grow Your Business with UpFlip Academy
https://www.bossmamaskitchen.com - Find Out More About Jen’s Food Cart Business
Timestamps:
0:00 Intro
0:42 Key to growing sales
2:15 Profitable locations
3:18 When buying the truck
5:01 Suggestion to viewers
6:53 Consistency of supplies
7:56 Pitfalls
9:29 What’s inside the food truck
11:27 Employees’ cut on margin
13:10 Three tips to viewers
15:14 Daily routine
16:58 Outro
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