As the demand for food truck fare gets higher and higher, the success of any one individual truck is coming to hinge on how efficiently it manages its supply chain.
The last decade has been a notable one for the street-food scene — more and more food trucks are popping up across the country, offering a nearly infinite range of dishes and cuisines. Revenue in the food truck industry has increased by more than 12% in the last five years alone, reaching $1.2 billion annually.
It’s no surprise, then, that starting a food truck business remains a rather sound investment, especially in cities like Portland and Denver, which have established their own unique food truck cultures. There’s plenty of space in this market for precocious up-and-comers to roll out of their driveways and onto the bustling city streets.
That being said, running a food truck operation is no picnic: getting your wheels off the ground requires a finely tuned approach to logistics. While food trucks eliminate the need to lease or buy real estate, thereby significantly reducing overhead costs, that doesn’t mean that the mobile food industry isn’t demanding and costly in its own right. Keeping a food truck in operation requires deft planning and foresight, coupled with an intimate knowledge of customer preferences and behaviors.