You've been toying with the idea for months, maybe even years: launching your own food truck. Freedom, connections, cooking what you love... But there are some harsh truths nobody tells you before you get started.
1. Admin work is harder than you think
When you think "food truck," you probably picture creativity and cooking. But the reality is that 40% of your time will be spent on admin: permits, hygiene regulations, accounting, locations... It's a small business on wheels, with all the challenges that brings.
"I spent more time filling out forms and waiting on approvals than cooking during my first three months." – Marc, owner of “La Cocotte Roulante”
2. Stock management is a daily challenge
How do you predict how many customers you’ll have? Avoid waste without running out? It’s a tricky balance, especially at first.
Food trucks using digital tools to track sales reduce food waste by 23% on average versus those who go by instinct.
3. Tech is no longer optional
Today, no card payment? No online menu? No pre-order? You’re losing revenue.
Trucks offering online ordering see their average basket increase by 17%.
4. It's all about the experience
People don’t just want to eat—they want a story, a vibe. That’s what makes a food truck thrive.
Trucks with a strong identity and storytelling see 30% more loyalty.
5. The tools that make the difference
- Order systems: Fast and error-free
- Sales tracking: Know what sells and adapt your menu
- QR codes: Let customers order straight from their phones
- Mobile payment: No more lost sales from missing change
You’re not alone
Sounds scary? Good news—solutions exist. Food Trucker helps you manage orders, payments, digital menus, and sales tracking. No tech skills needed.
Conclusion: A dream worth chasing—if you're equipped
Running a food truck is amazing, but it's a real business. Equip yourself with the right tools, and that dream can become a sustainable, profitable reality.
