Hey new here...
I recently acquired a mobile kitchen. It's a full service kitchen on wheels basically, not a "roach coach"...lol.It's got a flat top grill, dbl burner,2 steam tables,freezer,4 sinks. It's all inside a bread truck, if that helps visualize.

I've called it "Cooking on the Run". I want to go after employees for on-site lunches, cooked fresh on the spot.

I was let go from where i subcontracted, because I wanted to go part time to work on this business.Now I've got all my energy into this, but it's getting disheartening!! Even job hunting is hard, and I have this truck in the driveway to work.

The Problem Is: I have put money into graphics, bus cards, menus, etc.. Not to mention food prep. I'm pretty good in PhotoShop, so all it cost me was time and printing.

I am offering a call ahead service (can't afford food waste). I have promoted to some medical facilities,manuf plants, car lots,etc... nobody is calling. I can't thaw food and no one buy when i show up, right?

I've got Nathan's dogs, BBQ, sloppy joe, panini's, Philly's, burgers...etc. Most expensive item is the Philly's $6.50 (chips,drink,taxes included)all good food.

Does anyone have any idea's of how to get this rolling ? It's the hot dog cart theory, just bigger.

Thanks Jim

Hope I didn't babble to much

Hi Jim:

Don't get discouraged - but honetly, as the saying goes, it takes money to make money. I would recommend you defrost some of your food and set up shop somewhere where crowds gather during lunch time. When you run out of your food, then you can pack up and leave. But, you should be prepared to be in the same spot for the week. You'll have more people come when they know you're going to be there.

You may also want to look here for other food trucks - maybe you can get listed or figure something more unique to prepare to keep people coming back :) http://www.findlafoodtrucks.com/links.php

Best of luck!!

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Hi, I admire your innovativeness in forming such a business.
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Regards,

Cathy

Hey thanks for some of the thoughts...

I'll keep thinking

Vilmarie Budde

The reason I can see is for example a philly cheese steak with chips and drink seems to much at 6.50 and you need to see the area you are in and live in to price.Otherwise the economy is pushing people to take lunch from home and that is killing it as well. You also need to think of taste maybe there is not much taste in your food at times people go by taste