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This means that David and co. don’t have to drive out every day,but instead, sell enough at i.e. football arrangements in Parken, at concerts and festivals, so they can take some well-deserved days off in between.
keep up with the demand for pork roast sandwiches. Then I thought of having a grill outside, that could heat the buns when it was busy. It smelled good and actually drew customers. Sometimes you have to think outside the box.
“One of the good things with having a Food Truck is that you can adjust the work load yourself, scale up and down depending on how much you want to work. We can work hard, 3 days, 16 hours a day, and then park the truck for the next 4 days and catch up on paperwork. This year we were much better prepared for the winter season. Planning and strategy are the keys, and now I know what works and what doesn’t work with our concept. Of course, there are still bad days where we don’t sell out, but that’s how it is with a Food Truck. It’s like fishing, sometimes you have to move around to see where you can catch a customer.
David’s tips for making your Food Truck a success:
According to David, aside from strategy and planning, it requires creativity and new thinking to have a Food Truck. David has an education as a chef, and used to work in a much larger space than a Food Truck kitchen offers. “With all the many sandwiches I throw over the counter, it was difficult to keep up with all the toasted buns in the beginning. Preparing a serving shouldn’t take more than 10 seconds here at our truck. Having to cook pasta for 3 minutes wouldn’t work for us. We want to give our customers a good service, and not let them stand in long lines and wait for their food, so we had a problem with the oven and couldn’t
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Investigate what is missing in the Street Food market and choose your food concept based on supply and demand
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It can pay to take the time to create a regular customer base by investigating what type of arrangements you sell best at, and come to them regularly. Strategy is the code word.
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Take time to tell your customers on the social medias, where and when you will be somewhere.
04
Look your customers in the eyes and take time to talk to them – they don’t forget that. You may even get feedback on what they really think of your food.
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It is important that you have a hold on planning, so serving the food doesn’t take more than a few seconds.