Food truck and/or kiosk as absentee cash cow...

[GordonJ]

Recently, a valued member asked for an old report I had on Food trucks. I couldn't find it quickly cause that was like, 4-5 computers/hard drives ago...and I'm (regrettably) just not that organized.

My response, which I stand by, is that any food truck or food kiosk concept needs ONE thing to be successful: a great LOCATION.

This request had me doing a deep dive TODAY into food trucks, and food kiosks concepts to see what is new, different or better.

Not much.

Now over a decade ago I talked to Steve D. who operated some Nut concessions he had placed at golf courses and bowling alleys and I loved that once a week concept of having a route.

Good news; people still eat, still snack, still are keeping the hot dog vendors busy...and maybe those guys more than normal with the cost of food on the rise...I could still make a profit on a buck hot dog, but NOT on a buck burger.

I asked AI (Co-Pilot, ChatGPT, Gemini and others) about which was most profitable, easiest to start, least liability, etc.

Some might recall the pic I posted a long time ago of the coffee truck at Central Park across from Trump Towers, coffee and tea are some of most profitable food concessions out there.

After doing this deep dive into FOOD trucks, food concessions, all things fooderroo...if anyone has questions, I can now answer them.

My family had a Mister Softee truck, and I had a partner with several food trucks (I was a silent, absentee partner) who did very well with both Ice Cream and Taco trucks, he had a small fleet of them.

It is not unusual for a good Ice Cream truck to make 100k in the Summer months up North in USA, especially if they have good LOCATIONS.

As a potential absentee owned business, I think there is a lot of UPside with having a working partner willing to do the work...but in the instance of filling Nut warmers, or similar things, a once a week "job" might work for you too.

Sometimes, we forget about the old world ways of making a buck or two here and there, so THANKS to all who remind me of many scores of ways I've been involved with over these past 6 decades.

Now for some lunch.

Any Questions?

Gordon

[GordonJ]

It can be a complicated business, or a very simple one. My brother was a driver for the SWENSON'S chain, they had a big beautiful food truck which he drove to events and then a couple of workers manned the truck, while he kept things going.

Those FULL KITCHEN trucks are expensive, have a lot of upkeep, expense to them and licensing required. They can do very well, of course.

At the other end is a van with freezer and pre-packaged Ice Cream treats; ice cream sandwiches, small ice cream containers, etc.

A simple Hot Dog concession needs a pot of boiling water. Or hot water.

And many food trucks that make LUNCH time stops at the factories have pre-packaged foods, like chips, candy bars, donuts, all ready to go, usually name brank like Hostess or Little Debbie and using these passes off some of the liability too, since you don't "prepare" anything.

And let me not forget VENDING, not the giant it used to be (and it was very controlled), there still may be some opportunity for vending IF the location warrants it.

So this is my answer to which one would a newbie be safest to start? It might have lower profits to begin with but the food doesn't need care, if you don't sell that bag of chips today, you can still offer them tomorrow...never seen MickeyD's offer day old Macs...he..he.

Gordon

Originally Posted by GordonJ

Recently, a valued member asked for an old report I had on Food trucks. I couldn't find it quickly cause that was like, 4-5 computers/hard drives ago...and I'm (regrettably) just not that organized.

My response, which I stand by, is that any food truck or food kiosk concept needs ONE thing to be successful: a great LOCATION.

This request had me doing a deep dive TODAY into food trucks, and food kiosks concepts to see what is new, different or better.

Not much.

Now over a decade ago I talked to Steve D. who operated some Nut concessions he had placed at golf courses and bowling alleys and I loved that once a week concept of having a route.

Good news; people still eat, still snack, still are keeping the hot dog vendors busy...and maybe those guys more than normal with the cost of food on the rise...I could still make a profit on a buck hot dog, but NOT on a buck burger.

I asked AI (Co-Pilot, ChatGPT, Gemini and others) about which was most profitable, easiest to start, least liability, etc.

Some might recall the pic I posted a long time ago of the coffee truck at Central Park across from Trump Towers, coffee and tea are some of most profitable food concessions out there.

After doing this deep dive into FOOD trucks, food concessions, all things fooderroo...if anyone has questions, I can now answer them.

My family had a Mister Softee truck, and I had a partner with several food trucks (I was a silent, absentee partner) who did very well with both Ice Cream and Taco trucks, he had a small fleet of them.

It is not unusual for a good Ice Cream truck to make 100k in the Summer months up North in USA, especially if they have good LOCATIONS.

As a potential absentee owned business, I think there is a lot of UPside with having a working partner willing to do the work...but in the instance of filling Nut warmers, or similar things, a once a week "job" might work for you too.

Sometimes, we forget about the old world ways of making a buck or two here and there, so THANKS to all who remind me of many scores of ways I've been involved with over these past 6 decades.

Now for some lunch.

Any Questions?

Gordon

[GordonJ]

Be it a food truck, restaurant, cement business, or any other thing money making...what I would ask ANYONE wanting to start out with a business or money making venture is:

WHO is your customer?

I would spend a lot of time identifying my Customer, Client or Consumer. I want to know as much as I can know about them.

ONLY after making a very deep dive into my Avatar, would I then begin to BACKWARD chain from the exchange of money, to what comes before that, and before that, and before that...and then I would have a BUSINESS PLAN to work with and know exactly what I needed to do.

Too many make their businesses more complicated than need be.

What is your Minimum Viable Product and WHO is going to buy it; where, when and how?

But no matter what, online or off, I would want to start with the person or entity which is going to put THEIR MONEY into MY Hands.

Let's call that Square One of marketing, shall we.

Gordon