Business

Dr. Paul Borosky, DBA, MBA Business Consultant & Fractional CFO Cost the Plate Before You Price It. If you're working on taco truck menu pricing, start with the amount of cooked filling in the meal, then add tortillas, sides, salsa, and packaging. From there, check what the sale leaves to pay your crew and the

Dr. Paul Borosky, DBA, MBA Business Consultant & Fractional CFO The Test Is Not Whether Truck One Is Busy. It Is Whether It Hits Its Number Without You. There is one test, and in Dr. Paul’s experience it is not the one owners expect. You are ready for a second food truck when the first

Dr. Paul Borosky, DBA, MBA Business Consultant & Fractional CFO Food Trucks Do Not Fail on the Food. The Money Never Worked. Food trucks do not usually fail because the food is bad. They fail because the money never worked, and that phrase is worth saying plainly, because it does not mean the owner was

Dr. Paul Borosky, DBA, MBA Business Consultant & Fractional CFO A Booked Event Is Priced Before the Weather Has an Opinion. In Dr. Paul’s experience, for most trucks, yes. Catering is the most reliable way a food truck can know what it will earn before it earns it, because the count, the price, and usually

Dr. Paul Borosky, DBA, MBA Business Consultant & Fractional CFO Parking Is the Small Half. The Invitation Is the Money. Most advice on getting food truck locations stops at the parking question, which is a shame, because parking is the smaller half of the problem. Where you are allowed to park is settled by permits

Dr. Paul Borosky, DBA, MBA Business Consultant & Fractional CFO No Address. Still on the Map. The short answer is that you create a food truck Google Business Profile and set it up as a service area business rather than a storefront. Google built that option for businesses that travel to their customers and have

Dr. Paul Borosky, DBA, MBA Business Consultant & Fractional CFO Be Findable First. Buy Attention Last. Almost everyone who asks this question is already worried about money, which is why the question usually arrives with the phrase “without an ad budget” attached to it. The reassuring part of the answer is that a food truck

Dr. Paul Borosky, DBA, MBA Business Consultant & Fractional CFO Schedule the Slow Season. Do Not React to It. Every truck has months when the money slows down, and the mistake most owners make is treating that as something to react to rather than something to schedule. The food truck slow season should change your

Dr. Paul Borosky, DBA, MBA Business Consultant & Fractional CFO Describe the Job Honestly. Then Train the Station. A food truck job can mean a hot kitchen, a working space narrower than most hallways, loading before sunrise, cleanup long after the last customer walks away, and weekends that other people spend with their families. That

Dr. Paul Borosky, DBA, MBA Business Consultant & Fractional CFO Four Thousand People Is Not Four Thousand Orders. An organizer tells you to expect four thousand people, and it is very easy to hear that as four thousand hungry customers walking toward your window. It almost never works out that way. Some of those four