First, evaluate your market. Understand your client base and local demand. Are clients asking for outdoor or unconventional venue catering? Is there an appetite for food trucks in your area? Know your target market before anything else. “Making sure your demographic is getting what they want is big with food trucks,” says Craig. Next, weigh the pros and cons of custom-building a truck, or purchasing a pre-existing truck because “optimizing the flow of your truck is going to benefit you long term,” says Pals. Each one has their pros and cons, so make sure to do your research to determine which one is right for you. “The size of your events and the types of food you offer will determine what equipment to include in your truck,” said Katie Hamuka, (Wandering Dago Catering Co. & Food Truck in an article for Catersource , “as well as the layout of the equipment.”
If purchasing a food truck seems like a big leap, consider renting one or partnering with an existing food truck operator. This allows you to test the waters before making a long-term commitment. Trailers also can ease some of the financial burden. “We did not want to be in a position where we could not get to the event if the truck breaks down,” says Nelson, who opted to add a trailer to their fleet of trucks. Remember: Food trucks come with their own maze of permits, parking regulations, and health codes—which vary widely by city and county. “Start by finding out what the rules are because that’s going to be your number one,” says Craig. “If your truck doesn’t pass all the standards, you won’t be able to operate.” Finally, one of the most important pieces to have in place before hitting the road with your truck is to have your business and marketing plan in place (including your branding guide); food trucks can quite literally be a moving billboard for your
and other catered events.
(Far left) 13 Bones Urban BBQ Mobile Kitchen (operated by Castle Event Catering) first came onto the scene in 2012 at the Benton Franklin County Fair & Rodeo where their signature Apple & Cherry Wood Smoked Tri-Tip and Whole Smoked Pigs were introduced. Since then, they have continued to create a repertoire of locally inspired sauces and many creative menu items. All photos courtesy 13 Bones Urban BBQ Mobile Kitchen; (Left) The Spartanburg CanVan activation was hosted by Smalls Sliders as a relief event to help give back after the hurricane devastation. All photos courtesy Smalls Sliders
CATERSOURCE ■ SUMMER 2025
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