BBQ Food Truck Business???

[HeathBarkley]

Just a couple ideas I've been working on.

hmmm...explosive vests don't really send a positive image, especially in today's world. And the "Keep on Truckin'!" makes me think, "keep moving, don't stop here."

 

[Sean "Puffy" Coals]

hmmm...explosive vests don't really send a positive image, especially in today's world. And the "Keep on Truckin'!" makes me think, "keep moving, don't stop here."

Food trucks around here are known for tounge-in-cheek humor and word play- "KEEP ON (food) TRUCKIN!" maybe???

I had considered having an artist draw a logo that was more cartoonish. Perhaps that would be less abrasive?

Nothing's final yet, but thanks for the feedback.

 

[polishdon]

You're a braver man than me Puffy, my BBQ teammates and I have kicked this idea around for the last couple years. But in Buffalo it's such a seasonal thing that I don't see anyway I could supplement the pay and benefits I get at my current job when the food truck "season" is so short.

I think you're biggest area of research should be how to make money with your truck during our long, miserable winters.

Hats off to you though for trying to jump in. I hope it works out for you and let me know when you open up, I'll stop by!!!

 

[polishdon]

Also, what's going to set your BBQ wagon apart from the 3 that exist in Buffalo already??
http://www.bflofoodtrucks.com/

 

[Sean "Puffy" Coals]

Also, what's going to set your BBQ wagon apart from the 3 that exist in Buffalo already??
http://www.bflofoodtrucks.com/

Well, that's something I discussed earlier in the thread- we're going to have a rotating menu to unique, original dishes based around smoked BBQ meats, such as BBQ burritos, Quesadillas, Pot Stickers with Asian style BBQ dipping sauce, a BBQ cheese-steak sandwich, and the Fireball- a pulled pork meatball rolled in habanero seasoned cornmeal and deep fried.

 

[Sean "Puffy" Coals]

You're a braver man than me Puffy, my BBQ teammates and I have kicked this idea around for the last couple years. But in Buffalo it's such a seasonal thing that I don't see anyway I could supplement the pay and benefits I get at my current job when the food truck "season" is so short.

I think you're biggest area of research should be how to make money with your truck during our long, miserable winters.

Hats off to you though for trying to jump in. I hope it works out for you and let me know when you open up, I'll stop by!!!

Thanks for the support! Right now it's still just in the planning phase, but when I do eventually open, I will let you know.

I'm still trying to work the numbers out- the "off season" is something I'm concerned about, but I know a guy who knows another truck owner in Buffalo, so i'm going to do a TON of research before I make any kind of committment.

 

[polishdon]

Do you compete too??

 

[Sean "Puffy" Coals]

Do you compete too??

Unfortunately, no. I don't have the means and/or can't get the time off of work. It's one of the reasons I want to go into business for myself.

 

[Haveuseen1?]

I travel 2-3 times a month. LA, NY, DFW, Montreal, Atlanta, Orlando, Baltimore, etc.... I like to hit up food trucks. I can say I have never associated a food truck with "cheap eats". It seems they are on the expensive side, and I figure that is for the so called conveinence. If you find a food truck with a good reputation, they have usually tweeted our their location and a line will form the second they pull up. I have gotten great food, so so food, and bad food before. Or maybe the bad food was good, and I just didnt like it? Not sure. Either way, I would not aim to be the low cost provider. I would offer something the public cant get on every corner, and have them pay for it. Another thing I see often is that they have scheduled routes Monday through Friday. You can usually see the same trucks set up at larger office complexes, or manufacturers on the same day each week. Here where I live they rotate through Research Park during the week, and then set up at the local craft brewers on Friday/Saturday nights.

Sounds like it could be a fun adventure, so I wish you the best of luck.

 

[rickv14623]

I know most of the truck owners here in ROC. Many of them make a 110 mile round trip on Tuesdays to Larkin Sq in Buff. Any owner who talks to you as more than just the general public will tell you that 75% of revenue comes from catering. No one makes a living doing lunch at the curb for 30 or so folks. Health insp, fire dept insp permits (often one for every locale) adds up. I have most all ROC trucks on my twitter and FB (ROCFoodTrucks). I see a lot of out of service due to truck problems. Takes days out of revenue stream. Not to say you can't do it tho'. You wil need to figure out how to get into festivals, city events, farm markets, concerts. Go to all the rodeos.Bottom line is out on the road for lunches is a means to an end the private parties, weddings, corp gigs.

 

[rickv14623]

Here is a menu from buff http://www.buffalosbestbbq.com/bbq-dine-in-menu.html

 

[Sean "Puffy" Coals]

I travel 2-3 times a month. LA, NY, DFW, Montreal, Atlanta, Orlando, Baltimore, etc.... I like to hit up food trucks. I can say I have never associated a food truck with "cheap eats". It seems they are on the expensive side, and I figure that is for the so called conveinence. If you find a food truck with a good reputation, they have usually tweeted our their location and a line will form the second they pull up. I have gotten great food, so so food, and bad food before. Or maybe the bad food was good, and I just didnt like it? Not sure. Either way, I would not aim to be the low cost provider. I would offer something the public cant get on every corner, and have them pay for it. Another thing I see often is that they have scheduled routes Monday through Friday. You can usually see the same trucks set up at larger office complexes, or manufacturers on the same day each week. Here where I live they rotate through Research Park during the week, and then set up at the local craft brewers on Friday/Saturday nights.

Sounds like it could be a fun adventure, so I wish you the best of luck.

Sounds like the trucks in your area operate pretty similar to mine. Thanks for the insights and the well-wishes! And good luck at your comps!

 

[Sean "Puffy" Coals]

I know most of the truck owners here in ROC. Many of them make a 110 mile round trip on Tuesdays to Larkin Sq in Buff. Any owner who talks to you as more than just the general public will tell you that 75% of revenue comes from catering. No one makes a living doing lunch at the curb for 30 or so folks. Health insp, fire dept insp permits (often one for every locale) adds up. I have most all ROC trucks on my twitter and FB (ROCFoodTrucks). I see a lot of out of service due to truck problems. Takes days out of revenue stream. Not to say you can't do it tho'. You wil need to figure out how to get into festivals, city events, farm markets, concerts. Go to all the rodeos.Bottom line is out on the road for lunches is a means to an end the private parties, weddings, corp gigs.

Exactly what I was thinking! There are actually quite a few events that go on around here- fairs, art festivals, concerts, food festivals, etc. I figured hitting up downtown or a business park for lunch, then doing a different even every week night, and catering on the week ends. I have to research all this stuff anyway for when I write my business plan.

And now that I think about it, what do the Roc trucks do during the winter time? Do they close down or is there enough business to keep it going all year 'round?

 

[rickv14623]

Exactly what I was thinking! There are actually quite a few events that go on around here- fairs, art festivals, concerts, food festivals, etc. I figured hitting up downtown or a business park for lunch, then doing a different even every week night, and catering on the week ends. I have to research all this stuff anyway for when I write my business plan.

And now that I think about it, what do the Roc trucks do during the winter time? Do they close down or is there enough business to keep it going all year 'round?

Most of them go into hibernation I think. Some talk about holiday parties.

 

[polishdon]

Unfortunately, no. I don't have the means and/or can't get the time off of work. It's one of the reasons I want to go into business for myself.

Well if you make it out to Oinktoberfest next weekend in Clarence, stop by our Smokin' Aint Easy tent and say hi!!!!

 

[Sean "Puffy" Coals]

Well if you make it out to Oinktoberfest next weekend in Clarence, stop by our Smokin' Aint Easy tent and say hi!!!!

Lol, i almost registered to compete in that event. Havent gotten my chicken right yet, tho. If i can make it out that way ill drop in!

 

[Sean "Puffy" Coals]

Most of them go into hibernation I think. Some talk about holiday parties.

I know technically I'd be their competition, but do you think any of them would be willing to answer a few questions I have?

 

[rickv14623]

I know technically I'd be their competition, but do you think any of them would be willing to answer a few questions I have?

They do not have time to talk at large events. I get to say hi and perhaps chat a minute or two. Search FB and twitter for your local trucks and you may be able to get some email convo going. Since most trucks are niches, unless you ask a bbq truck how to do his gig better than him many will share information.

Hope this helps a bit

 

[Sean "Puffy" Coals]

Well, looks like I'm going solo. My "Partners" ended up not being as trustworthy as I thought.

So, now I'm thinking I will do some catering jobs for my wife's co-workers. But seeing that I don't know anything about catering- what do you guys charge for your food? How do you break it down? By item? Per person? And how do you figure out how much you should cook for a given number of people?

Thanks in advance!!!

 

[castlepines]

Well, looks like I'm going solo. My "Partners" ended up not being as trustworthy as I thought.

So, now I'm thinking I will do some catering jobs for my wife's co-workers. But seeing that I don't know anything about catering- what do you guys charge for your food? How do you break it down? By item? Per person? And how do you figure out how much you should cook for a given number of people?

Thanks in advance!!!

Going solo isn't a bad thing at all. I was going to ask how a roadside food truck was going to support 3 separate people who would make it their full time job. I just didn't see it happening. You'll be better off going it yourself.