Anyone have any suggestion? Thinking of starting small with a cart or something outside of bars on weekends and moving toward a full time truck. Dallas has so many office parks and is so spread out I don't feel like the market is saturated...yet. I want to do tacos.

Wear a bikini. You'll sell ****loads of tacos.

you need to see if there are any sort of zoning regulations or rules that apply in that area.

Dallas

do something original. look at http://www.foodcartsportland.com/ for ideas of different food types

aka the taco market is probably pretty well taken care of in texas

I've done some preliminary research. My next step is to put together a write up of the costs...permits, insurance, equipment, estimated food expenditures, etc.


My other idea is down home Asian food, such as sushi fries. I'd have to take some time putting the menu together but that could be fun.

Are you mexican?

this is a big idea. go with it.

Portland has at least one city block dedicated to mobile food units. The cleanliness of many of those trailers is downright scary, but the food smells great. I've been doing that for the last three years part time and have learned a lot. It's definitely not as easy as it seems. Be prepared to work hard.

Go where the pot is. You shall make money

I would love to work hard for something I love as opposed to a job I feel nothing for. I am young with no family to support and this is my time!

you are sheeting me right? i've been tell mrh98 for a year now that i want a food truck! move to houston, start food truck with me, win.

I really want to! What will you serve?

Do it! Get an attractive big breasted girl to help serve. Guarantee your tips and business will increase 20%.

Pck something else besides tacos.

Unless the tacos u make are orgasmic.

well i've got this dream of opening up a cafe/bistro that ive started researching into doing one day. i've got the menu for that roughly drafted. i just cant decide if i would open that first and then do a food truck serving what my place has or do the food truck separately. dreamin is tough.

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Portland has at least one city block dedicated to mobile food units

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three separate blocks of them in downtown

Some of those mobile food units in downtown Portland put out some great food. Our county health inspector said that when Idaho raised its standards for mobile food units to meet national standards, Portland got swamped w/ a lot of 3rd rate, substandard food units.

In my part of Oregon, it's impossible to find great, authentic tacos unless I make them myself. For the price of skirt/flank steak, a person might as well buy sirloin up here.

Do some legitimate Sonoran Dogs and I will drive to wherever you are at least once a week.

Houston is very anti-food truck/cart MANY hoops to jump through. Many make sense, many do not. Initial Inspection is a PIA, DO YOU RESEARCH and MAKE 1000% sure you are correct before you go to the inspection. This can add MONTHS to you start date.....just another reason why Houston sux

But general to any city, some things to consider:

Need to look into what commissary kitchen you will be prepping out of - You cant do it all on the truck. Normally they have parking on site for the truck - and grey water disposal. This all = Added rent...

Carts are very limited on size and what can be actually "cooked" at it. also generators are a no no here

Make sure your food stands out; you are now competing with killer chefs that have chosen to do one thing and do it REALLY well. And the food is the most important piece of the puzzle.
HAS TO BE CREATIVE. HAS TO BE FUN.

Utilize social media, you will make it or collapse here.

Realize you have to have permission of some local business, where ever you stop. You have to have permission in writing and on file at the Health Department days BEFORE you actually set up shop(every stop)(employees have to have permission and access to a restroom within 500 feet of the truck) And anyone who sells food at all is you competition and may not sign off on you permission slip....gas stations are normally VERY against this...Bars tend to love it if they don’t sell food - keeps their patrons close!!!

Its not like you see on the TV shows -this location sucks so let’s just drive around until we see a crowd...... but you can have an established "ROUTE" and don’t normally have to have it "scheduled out to the minute"

Credit Cards - have to pay for the service to accept credit cards, Iphone has a new system that many are using - but they take like 3-6% off the top to pay for this....do you have to pay visa, MC, AE too???? Added expense

FUEL Costs..........................

Started a serious push last summer for one in Houston, still want to start one, but my new location isn't really food friendly.....but in discussions/planning out a go at it currently, well see if it ever gets off the ground.





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Ham and Eggs - Days work for the Chicken, lifetime commitment for the Pig!

and MrsHouston98 - I love menu development - would love to look over yours and give you some feedback!!!

Get a concealed carry permit, as you'll be an easy target for walk-up robbers.

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I want to do tacos.

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Goin lesbo huh?

bonfirewillburn - you should look into Square. 2.75% fees (no monthlies) and takes all major cards

link fixed

[This message has been edited by hbc07 (edited 8/16/2011 11:25a).]

Good luck with your roach coach.

NICE will look into it!!!!

OP is far too white to pull this off

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Good luck with your roach coach.

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Love it!!!!

Get used to it we are going to take over the food scene!!!!!!

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Do some legitimate Sonoran Dogs and I will drive to wherever you are at least once a week.

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Mine will be a sausage/hot dog/sulami truck - working with teh local health depo on how/can I sell bulk sulami and sausage out of the truck....should be able to as long as I reamina retail.....

Sulami? Salami?

Salami is a paticular style of Sulami(the craft)

All cured and aged meats fall under the "Sulami" title (I think its also the Italian version)


I plan on making as of right now:

Genoa salami
Pepperoni
Soppersatta
Slab Bacon
Porchetta
Head Cheese
Canadian Bacon

Lardo...?!?!?!
Pork Rellietts???

Possibly a Mortadella and Serrano as well


Fresh Sausage
Knockwurst
Kielbasa
Roasted Poplano
Brats - working on recipe development atm


So hope to serve sausages on a bun with some farmers market driven condiment(whatever I feel like making that week), and a couple of sadwhices highlighting the sulami - possibly a few homemade potato chips - then sell all meats bulk for your tailgating needs

I have no idea about permits but around Waco the food trucks hit construction areas all over town as well as routine established routes. There are some taquerias where the actual cooking takes place but most are just delivery trucks, some appear to be very primitive!

If they are not cooking on the truck, ie everything is already packaged and ready to eat then the permission slip is not needed.

I too have been wondering how some of the construction trucks can get away with it, Health Department requires a bathroom with running water, soap, and such so porto-crappers to not meet that standard.........


Im sure there isnt a health department guy following around each truck all the time, this is why they require a route/location to know where you will be so they can inspect. If you want to cut corners im sure its very possible.... you are mobile and all but, I wouldnt want to eat your food......


As for the Taquarias - many of the restaurant guys will cook out of thier brick and mortar kitchens too. Commasary just has to be inspected by the health depo. Also you have to have teh facilites to off load the dirty water - RV LOT?????

Im probably just gonna build one for myself, possibly rent out the space for others. Would like to have some facilites for catering too. Many ideas runing around this head of mine, just need to find the $$$$

Learn Spanish.


Seriously.