Escoffier On Line

When I first went to culinary school I had the dream to open my own restaurant. Family and financial realities soon put an end to those dreams. The cost of setting up a brick and mortar restaurant were way beyond my means.

The Food Truck movement has added new life to that dream.

I'd love to discuss this with other who have set up their own trucks, are in the process of setting one up or folks with the dream.

Here are some links to article I have written on the topic for folks in the NY Metro area, there are lessons there for most of us.

Being a Street Vendor in NYC is easy and fun- NOT

Part Two- “Mobile Food Vendors with Deep Pockets”

The way to go... Part Three

Hope to hear from you on your experiences!

Cheers,

G

So finally you completed your dream, the food truck is a good commercial boost for new business. I like your concept and try to follow in future.

I really like the idea of being self employed but the idea of owning my own restaurant is just about terrifying. So I'm working in a hotel. Then recently I got the idea of having a food truck. I am an empty canvas on this matter and am just getting all the information possible. To me, it sounds like a small investment with a chance for a high return. How to decide the menu, where to park the vehicle and lot of other confusions are there. It would be great, if anybody can give any suggestion with respect to the starting a food truck.
Thanks in advance.

I've been doing a food trailer since '09, on a part-time basis. I just read George's blog posts, and posted something of my own, for those of you looking to start up. Not sure how to add the blog link here...

Chris

This is really very good forum..I like this forum..Very helpful.

Cailyn,

The very first thing to do is check with local authorities for regulations and restrictions for the specific areas where you hope to do the truck. There are probably multiple authorities to check with including county, town, city, health, fire marshal etc.