Dr. Paul Borosky, DBA, MBA Business Consultant & Fractional CFO Find the Station That Limits You. Then Count Heads. For a small truck serving made-to-order meals, plan on two people: one responsible for production and one responsible for orders, payment, and handoff. That is where Dr. Paul starts nearly every staffing conversation, and it is
Food Truck Staffing: How Many People Do You Need? Read More »
Dr. Paul Borosky, DBA, MBA Business Consultant & Fractional CFO The Fee Is Never the Whole Cost. Price the Day in Orders. A $500 festival fee is not automatically expensive, and it is not automatically a bargain either. It is a number you have to earn back before you keep a single dollar for yourself,
Food Truck Event Fees: Are Festivals Worth the Cost? Read More »
Dr. Paul Borosky, DBA, MBA Business Consultant & Fractional CFO Reachable Beats Visible. Test the Site Before You Trust It. Stand on a busy downtown corner at noon and it looks like the best sales opportunity in the city. Hundreds of people go by. Almost none of them stop, because seeing a truck and being
Food Truck Locations: Where Should I Park My Food Truck? Read More »
Dr. Paul Borosky, DBA, MBA Business Consultant & Fractional CFO Compliments Are Not Demand. Paid Orders Are. Test the food with paying customers through an approved market stall, pop-up or small catering event before you buy the vehicle. Start with a short menu, charge the prices the business actually needs, and record what sells, what
How Do I Test a Food Truck Idea Before Buying a Truck? Read More »
Dr. Paul Borosky, DBA, MBA Business Consultant & Fractional CFO Sell One Thing Well. Then Add What Shares Its Prep. Most food truck concept ideas lists hand you cuisines. A menu is not a cuisine, it is a set of promises about prep time, inventory, equipment and line speed, and every item you add is
What Should I Sell From a Food Truck? Read More »
Dr. Paul Borosky, DBA, MBA Business Consultant & Fractional CFO Approval Is a Ceiling. Not a Recommendation. Start by calculating the full startup cost, deciding how much you can contribute, and showing how the business repays the balance. A food truck loan buys the kitchen. The funding plan still has to cover permits, opening inventory,
How Do I Get Funding for a Food Truck? Read More »
Dr. Paul Borosky, DBA, MBA Business Consultant & Fractional CFO A $600 Commissary Is $61 in Sales Every Service Day. Most food trucks need a commissary. The monthly fee is not the cost. The cost is the sales you have to generate to cover it, and at 22 service days with 45 cents of every
Do I Need a Commissary, and What Will It Cost? Read More »
Dr. Paul Borosky, DBA, MBA Business Consultant & Fractional CFO Make the County Call Before You Open a Single Listing. One phone call reorders your entire budget. It tells you who licenses your operation, whether plan review applies, and how long the longest step takes. Owners who skip it are not saving time. They are
What Permits and Licenses Does a Food Truck Need? Read More »
Dr. Paul Borosky, DBA, MBA Business Consultant & Fractional CFO Buy the Vehicle Fourth. The Menu Picks the Rig. Decide what you are selling, confirm where you can legally sell it, settle the kitchen that menu requires, and then buy the rig that carries all three. Most owners reverse that order and pay for it
New Truck, Used Truck, or Trailer: Which Should I Buy? Read More »
Dr. Paul Borosky, DBA, MBA Business Consultant & Fractional CFO 44 Customers at $14, or 36 at $17. Same Money. Eight Fewer People to Cook For. The cheapest revenue in this business is not a new customer. Winning one of those costs real money in ads, time and fuel. The cheapest revenue is the person
How Do I Raise My Average Ticket? Read More »