Food Empire Pro Podcast

If Gene Simmons had a school of marketing, Marty Richie would be the star professor. The owner of Motley Crews Heavy Metal Grill knows a thing or two about catching people’s attention. “The secret to success is to offend the greatest number of people,” Richie says with a grin, quoting Simmons. But it’s not just the loud graphics and heavy metal branding that pull customers in—it’s the food that keeps them coming back.

Not so long ago, Richie was suited up in corporate America, working the typical 9-to-5 grind. But after launching his food truck on weekends, things started to heat up. It wasn’t long before he traded in his tie for a t-shirt and apron full-time. “It was a leap, no doubt. But the momentum was there, and I realized I couldn’t do both. Something had to give,” Richie recalls.

At first, Motley Crews was just a weekend gig—a passion project parked outside local breweries or festivals like the zombie pub crawl. As business picked up, so did Richie’s realization that food truck life had the potential to be more than just a side hustle. “You don’t want to jump in headfirst,” Richie advises. “Start small, part-time. Feel it out.”

The secret to success is to offend the greatest number of people. – Marty Richie, quoting Gene Simmons, who was quoting someone else.

Motley Crews Custom License Plate.

This interview covers a lot of ground. Marty shares the first events he parked his truck at, including breweries and a zombie pub crawl. Over the course of the show we get into how he funded, designed, and launched his food truck and why he recommends getting into the mobile food business part-time at the beginning.

Launching a food truck isn’t cheap, and Richie got creative to fund Motley Crews. “We tapped into everything—401K savings, a tax return, family members helped out, and yeah, I even maxed out a credit card,” Richie admits. He also found that securing a traditional bank loan for a food truck was far harder than expected, even with a solid credit score. “Banks just don’t get it. They see it as risky,” Richie says. “If you want to get this thing rolling, you have to piece it together however you can.”

That DIY spirit carried through to the design and marketing of the truck. Richie’s love for KISS and heavy metal heavily influenced the truck’s look and branding, proving that inspiration can come from unexpected places. “KISS is the ultimate in marketing—everything they did was about standing out, making people stop and pay attention. That’s what I wanted for Motley Crews,” he says.

Motley Crews Heavy Metal Grill ready for service.

For anyone looking to follow in his footsteps, Richie has some sage advice: “Don’t quit your day job right away.” Building a food truck business takes time, and jumping in full-time before you have a solid foundation can be risky. “Do it part-time at first. Work weekends, hit local events. Get a feel for the market before you throw everything at it,” he suggests.

Richie also stresses the importance of reliability: “Never cancel a gig, even if a better opportunity comes along. Word gets around fast, and if you flake on one event, it could hurt your reputation for future ones.”

The rock-n-roll attitude, combined with smart business moves, is what’s allowed Motley Crews to grow from a weekend experiment to a full-time operation. And Richie’s final piece of advice for anyone dreaming of starting their own food truck? “Be loud, be bold, and most importantly, keep showing up.”

On tour at the food truck rally.

Motley Crews Heavy Metal Grill – This is the official website of the Motley Crews Heavy Metal Grill food truck. Check out tour dates, the unique story behind the truck, and just like any legit touring band they’ve got t-shirts for sale!

Martie Richie in high school.

@MotleyCrews – Follow Motley Crews on X.

8 Michigan Food Trucks Win State Grants – This is the article I referenced during the podcast. There are opportunities for grants.

Next week, we’ll be covering a topic that many mobile restaurant owners would rather not think about… insurance. Regardless of whether or not you enjoy it, you still need insurance to protect your business and legally operate. Next Friday, I’ll speak to an expert about specific ways to lower your rate and why you should never need to pay for a certificate of insurance.

I hope to see you again next Friday morning!

The post Part-time to Full-time on a Food Truck in Only 12 Months appeared first on Food Truck Empire.

When it comes to mobile food businesses, Scott Ross has seen it all. As the owner of Ross RV’s and Food Carts, he’s spent years building both food trucks and food carts, giving him a unique perspective on the pros and cons of each. “It’s not a one-size-fits-all decision,” Ross says, “What’s right for one operator might be a nightmare for another.”

If you’re looking for mobility and versatility, food trucks might be the way to go. “The biggest advantage with a food truck is that it’s self-contained,” Ross explains. “You’ve got everything in one unit—kitchen, storage, prep space, and the ability to drive to any location at a moment’s notice.” Food trucks are often ideal for operators who want to participate in various events or festivals, where mobility is key. You simply drive to the spot, set up, and start serving.

Our guest Scott Ross (right) with his son.

A truck also tends to offer more protection against the elements, which Ross says is crucial if you plan to work year-round. “When you’re inside a truck, you’ve got shelter from the weather, better temperature control, and overall a more comfortable working environment.”

However, food trucks can be costly. “You’re looking at a much higher upfront investment,” Ross notes. The build-out of a truck can run anywhere from $50,000 to $150,000, depending on the size and equipment you want installed. And then there’s the maintenance. “Trucks have engines, and that means more things that can break down,” he adds. If the truck’s engine needs repair, the whole business grinds to a halt until it’s fixed.

Here are the key takeaways from the section on food trucks:

On the other hand, food carts offer a different set of benefits, especially when it comes to cost and simplicity. “Carts are much more affordable,” says Ross. “You can get a really good food cart built for between $30,000 and $45,000.” For entrepreneurs with smaller budgets or those just starting out, a food cart can be a more accessible entry point into the food business.

Another advantage of food carts is the ease of operation. “You’re not dealing with an engine or transmission,” Ross explains. “If something breaks on a cart, it’s usually something simple like a wheel or burner. You can fix it yourself for a lot less money and hassle.” This lower complexity can also mean fewer regulatory hurdles—depending on where you operate, food carts often face fewer permitting requirements than trucks.

Ross RV and Food Carts location.

However, the downside of a food cart is its reliance on external factors. “With a cart, you’re dependent on the elements,” Ross warns. “If it’s cold, hot, or raining, you’re stuck outside.” Additionally, carts are usually smaller, offering less space for food prep and storage, which can limit the menu options.

Here are the unique advantages of running a food cart:

In summary, food carts offer a more cost-effective, stationary-friendly option with flexibility in equipment but require a reliable towing vehicle and potentially take up more space than food trucks.

The decision between a food truck and a food cart ultimately comes down to your business model, budget, and goals. “If you’re planning to do high-volume, big events, or need to move around a lot, a food truck is probably the better choice,” says Ross. On the flip side, “if you’re looking to start small, save money, or operate in a more confined space, like a farmer’s market or a downtown sidewalk, a food cart can be perfect.”

A food trailer build by Scott Ross.

Ross emphasizes that neither option is inherently better than the other—it’s about finding the right fit for your business. “At the end of the day, both food trucks and carts can be successful. It’s all about how you run them.”

Whether you’re opting for the mobility of a truck or the simplicity of a cart, one thing is clear: both have their place in the booming world of mobile food.

In this podcast you’ll learn the answer to the most frequently asked question Ross gets about building custom food carts. He also shares a list of items you should be thinking about before approaching a manufacturer to build your vehicle, including type of kitchen you want, the pots, pans, shelving that you want on the truck, local health codes, and of course their budget. After all of this information is compiled a floor plan is finalized so that it can be submitted to the local health department. Going through this process helps ensure the inspection process goes fast so that the owner can get up and running as fast as possible.

Ross has helped launch a variety of mobile food businesses and provides some really helpful advice on the importance of location and having a unique food concept that helps draw customers to you. If you want a different perspective on this subject, our previous guest Laney Strange selected a trailer for her smoothie business. Learn why she decided to get a food trailer listening to this episode.

The post Food Trucks vs Food Carts: Which One Is Better for You? appeared first on Food Truck Empire.

Ben Wilson, the man behind LearnHotDogs.com, is known for his no-nonsense approach to entrepreneurship through street food vending. His hot dog cart story isn’t just about slinging dogs—it’s about survival. “It saved my life, literally,” Wilson says. His book, How Hot Dog Carts Saved My Life, details his personal rise from financial hardship to entrepreneurial success, showing that the humble hot dog cart can be a lifeline as much as a business venture.

The book is equal parts memoir and how-to guide, offering readers practical advice from someone who’s been there and done that. Wilson didn’t stumble into vending with a roadmap. His early mistakes—misunderstanding local codes, using the wrong equipment—taught him lessons that he now shares with others. “I want you to succeed,” he writes, “and I’m going to watch you succeed.” His philosophy? If you’re willing to learn, a hot dog cart can turn into more than just a paycheck; it can change your life.

Ben Wilson

Eventually, Ben decided to get into the hot dog concession business and purchased his first cart. Fast forward two months and Ben’s business had expanded to three carts and he was well on his way toward operating his second successful business. In addition to learning Ben’s story, you’ll also learn what to expect in the hot dog business on the podcast.

Wilson’s LearnHotDogs.com emphasizes that street food vending, especially with a hot dog cart, can be surprisingly lucrative if you know the game. According to Wilson, a basic hot dog cart can sell anywhere from 100 to 200 hot dogs on a busy day. Let’s break that down.

Of course, vending comes with its challenges—location scouting, permits, and weather fluctuations. But Wilson stresses that the business can scale. Add catering gigs or special events, and those numbers can climb fast. Vendors who invest in more elaborate carts or offer specialized menus (like gourmet sausages) can see even higher margins. Wilson has also seen successful vendors who branch into additional streams, such as private events or seasonal festivals, boosting their overall take.

Ben Wilson’s book “How Hot Dogs Saved My Life” is available on Amazon.

For many, a hot dog cart isn’t just an entry-level gig. Wilson believes it’s a stepping stone toward full financial freedom, especially for those who’ve felt shut out from traditional business paths. As Ben explains, “There’s nothing between you and success except air and opportunity.”

I apologize, but there are few minor technical blips within the podcast. Hopefully there’s nothing major that would prevent anyone from listening. In the future, I’ll be continually improving the audio quality and format of the show. 

Ben Wilson’s rise in the world of street food vending through his platform LearnHotDogs.com shows just how accessible the hot dog cart business can be for budding entrepreneurs. One of the key reasons behind its success is that hot dog vending is a low-risk business model with several built-in advantages.

First, the initial investment is relatively modest compared to other food ventures. Wilson himself talks about starting with a basic cart, which typically costs anywhere between $2,000 to $5,000. “The upfront cost is low, and the risks are manageable,” he says. This is a far cry from the six-figure investment required for a brick-and-mortar restaurant or even a fully equipped food truck. The low cost of entry makes it an attractive option for anyone looking to dip their toes into the food business without taking on massive debt.

Ben Wilson showing off his cart.

Another reason hot dog carts are low risk? They’re mobile. If you pick a bad location, you’re not stuck. “You can roll your business to where the customers are,” Wilson explains, and this mobility gives you the flexibility to test different markets without the long-term commitment of a lease or mortgage.

Wilson highlights several key advantages of vending. First, you don’t need to be a gourmet chef to succeed. The product is simple, the preparation is easy, and the customer demand is steady. Hot dogs are a universally loved food with low preparation costs and high profit margins, especially when paired with sides like chips or drinks.

Another advantage is that hot dog carts allow for direct customer interaction. This personal touch builds regulars. “People come back for more than the hot dog—they come back for the experience,” Wilson says. Being at the cart, engaging with customers, and providing a memorable interaction turns you into a local fixture, which helps boost both your sales and your reputation.

Hot dog carts also offer flexibility in scheduling. Vendors can set their own hours, work events on weekends, or cater private parties. This flexibility, combined with the low operational costs, makes hot dog vending an ideal side hustle or full-time gig.

Once you’ve mastered the basics, Wilson believes there’s plenty of room for expansion. One method is to diversify your menu. While the core of the business is the classic hot dog, you can add gourmet sausages, specialty toppings, or even vegan options to cater to a broader audience. This not only attracts new customers but also boosts your average sale price.

For those ready to take it a step further, Wilson suggests buying more carts and hiring staff to operate them in different locations. “It’s not unheard of for vendors to expand to multiple carts and turn it into a real operation,” Wilson notes. By scaling up, you can go from a one-cart owner to running a small fleet, turning the business into a significant income stream.

In the end, Wilson’s philosophy is simple: “Start small, think big, and always be ready to pivot.” With the right hustle and strategy, the hot dog cart business can be more than just a way to make a living—it can be the beginning of something much bigger.

LearnHotDogs.com – Ben’s hot dog vending training site. All the blog posts, videos, and podcasts you would ever need to build this type of concession business.

Hot Dogs Saved My Life Book – Ben’s book referenced during the podcast.

If you enjoyed this episode, please share this post with your friends on Facebook and X. I truly appreciate any help you can provide in spreading the word about the Food Truck Empire Podcast. I plan to publish a new podcast episode each Friday and hope you’ll make this podcast a weekly tradition. You can also check us out on iTunes.

The post How a Hot Dog Stand Saved My Life with Ben Wilson appeared first on Food Truck Empire.

In this exclusive interview, Mark Hamilton breaks down the key to running a profitable food truck: speed. “Serving food faster isn’t just about efficiency—it’s about making more money and keeping customers happy,” says Hamilton. He knows firsthand that the faster you can get food in customers’ hands, the more orders you can serve, and the more likely they’ll come back. Hamilton also shares his “more the merrier” philosophy for avoiding customer burnout, explaining that parking alongside other trucks can help draw bigger crowds and keep things fresh.

If you’re looking for ways to increase your revenue, improve your workflow, and keep lines moving, Hamilton’s got you covered with specific, actionable tips to serve food faster and grow your food truck business.

The guys that are making money are doing it very fast. The people that aren’t are very slow. – Mark Hamilton on food truck operations.

Mark Hamilton knows that in the world of food trucks, speed is more than just a competitive edge—it’s survival. “Serving food faster isn’t just about efficiency—it’s about making more money and keeping customers happy,” he says. And he’s right. In a business where customers expect fast meals, slow service can quickly put you out of business.

The math is simple. Every extra minute someone waits in line is another potential customer who walks away. If you’re slow, you’re not just losing one sale—you’re losing dozens of sales every week. Mark learned this lesson the hard way.

Early on, he saw how bottlenecks in his kitchen or hesitation at the order window cut into profits. He refined his operation, streamlining processes and simplifying his menu until his team could serve at lightning speed. Hamilton’s point is clear: speed is key to long-term success in the food business.

Build a Team: Mark Hamilton doesn’t leave anything to chance when it comes to speed. His truck, Mark’s Grill, runs like a well-oiled machine, and that’s thanks to a tight-knit, four-person team he’s trained to deliver fast service without sacrificing quality. The secret? Every team member has a specific role, and each of them is trained to master it with precision.

Hamilton starts by breaking down the truck’s operation into simple, repeatable tasks. “Everyone knows exactly what they’re responsible for, and they stick to it,” he explains. One person handles the grill, another the prep station, a third person manages the finishing and plating, and the fourth takes orders and runs customer service. This way, no one’s stepping on each other’s toes, and the line keeps moving.

His training process is hands-on and detail-oriented. Every new team member spends time with Hamilton learning not just how to cook, but how to cook efficiently. They practice prepping ingredients, assembling dishes, and moving through the small space quickly. “It’s all about muscle memory,” Hamilton says. Repetition creates speed, and speed creates more orders. There’s no room for hesitation, so Hamilton drills his team until the process feels natural.

Mark’s Grill keeps things simple so they can serve customers faster.

Hamilton studied fast food giants like McDonald’s, mimicking their use of vertical space and streamlined workflows. Ingredients are prepped and stored within easy reach, with sauces, toppings, and buns all organized for quick grabs. The grill’s positioned right next to the assembly line, so food moves from cook to prep in a matter of seconds. “It’s intense,” Hamilton admits, but the setup keeps the team working fast, allowing them to churn out more orders in less time without missing a beat.

Mark suggests never parking alone as a food truck.

Efficient Packaging: Mark Hamilton understands that packaging can make or break a food truck’s speed. “It has to be simple, sturdy, and fast to use,” he says. His packaging is designed for efficiency—no complex folds, no extra steps. Burgers go into easy-to-close clamshells, fries into durable paper bags, and everything fits snugly together, minimizing time spent fiddling with lids or wrapping.

Hamilton avoids containers that require extra assembly or double-bagging, opting for materials that can handle heat and grease without compromising speed. “The goal is to get it packed and out the window in under 30 seconds,” he explains. Even the placement of packaging is intentional—stored within arm’s reach of the team, so there’s no time lost searching for the right size or item. With everything streamlined, Hamilton’s team can focus on getting food to customers fast, without sacrificing quality or presentation.

Keep the Menu Simple: Keeping a simple menu is central to Mark Hamilton’s approach, and it’s not just about limiting choices—it’s about making everything easier to serve. “The fewer items you have, the faster you can prep and cook,” he explains. By focusing on a handful of core dishes, Hamilton’s team can master them, ensuring consistent quality and quick turnaround.

Each menu item is built around ingredients that can be prepped in bulk and used across several dishes. “It cuts down on both time and confusion in the kitchen,” says Hamilton. With fewer ingredients to juggle, there’s less risk of mistakes or delays. This simplicity also means his team doesn’t get bogged down by complex orders, and the streamlined process lets them serve more customers in less time.

Mark’s Grill – This is the official website of Mark’s Grill. Check out the menu and find out where in Memphis the truck will be located next.

Morgan Olson – This is the brand of van that Hamilton purchased for his business.

Shelby Farms – A major park in the city of Memphis where you can often find Mark’s Grill.

The Food Truck Owners Guide to Dealing with Bad Reviews – This is the post I put together to help you manage the listings people see when they type the name of your food business into Google and other search engines. I explain this in more detail on the show.

The post Serve Faster, Sell More: Speed Tips for Food Truck Owners appeared first on Food Truck Empire.

In this Food Truck Empire exclusive, Linda Jo Kushner of Linda’s Luncheonette opens up about how she successfully raised $20,265 on Kickstarter to bring her dream of owning a food truck to life. Linda’s story is a testament to the power of personal connection and grassroots marketing.

For those unfamiliar with the website, KickStarter is a crowdsourcing website that allows users to vote with their pocket books on creative projects they feel could be worthwhile or personally connect with. Funding for numerous food trucks have already been raised through KickStarter along with thousands of other projects that range from comic books to cookbooks.

Linda’s Luncheonette Food Truck.

Linda wasn’t your typical food truck entrepreneur. She had spent years working as an interior designer, building a solid network of clients, friends, and family along the way. When she decided it was time for a midlife career change, she turned to this network for support. Linda wrote a heartfelt email detailing her vision of launching a food truck and candidly shared her journey of wanting to change careers to pursue her passion for cooking. “I just put it all out there,” Linda says. “I told them about my dream and how much it would mean to me. I was honest about being scared, but I was even more excited about finally doing something I loved.”

Linda asked everyone she knew to not only consider donating to her Kickstarter campaign but also to help spread the word by forwarding her email to ten more people. This simple yet effective strategy expanded her reach far beyond her immediate circle. To further connect with potential backers, Linda created a video that showcased her personality and enthusiasm. She offered unique rewards like Linda’s Luncheonette t-shirts, branded lunch boxes, and coupons for a free lunch in the future—small tokens of appreciation that added a personal touch.

Linda included a mockup of her food truck design on her crowdfunding page.

If you’re looking to replicate Linda’s success, here’s a detailed outline based on her approach in the podcast:

By following these steps, you can create a compelling campaign that not only raises funds but also builds a community around your food truck dream. Just like Linda, putting yourself out there can open the door to incredible opportunities.

Linda’s KickStarter Profile – Take a look at Linda Jo Kushner’s submission to KickStarter. This is the campaign that raised $20,265 for Linda’s truck. You can also watch Linda’s video here as well.

How KickStarter Works – Learn more about this platform for fundraising. Thank you so much for your continued support. See you next time for another new episode!

The post Linda Jo Kushner Raised $20,265 for a Food Truck on KickStarter appeared first on Food Truck Empire.

Odds are insurance isn’t a topic that is top of mind for you as a food truck owner… until you actually need to use it. In episode of the podcast we speak with Jonathan Rausch, an insurance agent in Florida that specializes in insuring food trucks. To date, he’s helped over 50 trucks protect their investments with insurance coverage.

In this FTE exclusive, Rausch shares his insights into coverage for food trucks along with common-sense advice for lowering your monthly rate. This episode provides insights for food truck owners looking for their first policy or existing vendors, including key questions you should ask your insurance agent.

Today’s guest is Jonathan Rausch.

Here are five key questions you should be asking your insurance agent—and why they matter.

1.) So, when was the last time you took a good look at your policy? If it’s been a while, it might be time to shop around. Just like with regular car insurance, rates can change, new discounts can appear, and competitors might offer better deals. It’s a simple step to ensure you’re not dishing out more than necessary. Remember, every dollar saved is a dollar you can reinvest back into your business, your food, and ultimately, your dream.

2.) When it comes to insurance, some costs are inevitable, but there are others you simply shouldn’t have to pay for—like certificates of insurance. A certificate of insurance (COI) is a crucial document that proves you have the necessary coverage to operate your food truck, often required by event organizers, landlords, or local governments.

Here’s the kicker: some insurance carriers charge for issuing these certificates, but that shouldn’t be the case. Certificates of insurance are a standard part of doing business, and reputable insurers understand this. They know that food truck owners need these documents frequently, and charging for them is just an unnecessary expense that eats into your profits.

The Rolling Stove was Rausch’s first food truck insurance client.

If your current insurer is making you pay for every COI, it’s a clear sign that you should start looking elsewhere. Plenty of carriers provide certificates of insurance at no cost, understanding that supporting their clients with hassle-free documentation is part of the service. By choosing a carrier that offers free COIs, you’re not only saving money but also time and frustration. Remember, your insurance provider should work for you, not against you.

3.) Commercial auto policy. Why is this area ripe for discounts? It’s simple: commercial auto policies cover a lot of ground, literally and figuratively. These policies don’t just insure your food truck; they encompass the vehicle’s use, the drivers, and sometimes even the equipment inside. Because of this broad scope, there are numerous factors that insurers consider when calculating your premium, and plenty of opportunities to adjust those factors in your favor.

So, what should you be looking at when evaluating a commercial auto policy? Let’s start with the basics.

As Rausch emphasized in the podcast, the key is to dig into the details of your policy and don’t be afraid to ask for a better deal. The commercial auto policy is not just a necessity; it’s a chance to save big, so make sure you’re not leaving money on the table.

Here’s a rundown of the essential types of insurance every food truck owner should consider, as shared with me by insurance professional Jonathan Rausch.

Every food truck is unique, so it’s essential to tailor your insurance to fit your specific needs. As Rausch wisely pointed out, the right coverage can mean the difference between a minor hiccup and a business-ending disaster.

The post Never Pay for a Certificate of Insurance for a Food Truck & Other Tips appeared first on Food Truck Empire.

Thinking about starting your own coffee truck? In this blog post we guide you through the steps required start a profitable coffee truck or cart business from someone that’s already done it. My goal is to give you step-by-step instructions on the startup process from market research to business planning, equipment and startup costs. Find out if you really want to open a coffee cart business below. 

Learn how to start a coffee trailer like this one.

Listen to the full podcast interview where you’ll learn how Drew created a one-of-a-kind brand for the Mo’ Joe A Go-Go coffee business. From sourcing of product to the equipment used on the truck everything is 100% unique. Matt Drew’s story began not unlike other mobile food entrepreneurs I’ve interviewed in the past. Drew was employed as a marketer in a corporate setting and found himself less and less passionate about the work.

Drew also had a daughter on the way and started to question the point of putting in 12 – 16 hours per day for someone else, and ultimately wondered what his legacy would be if he continued down this path. So Drew made the decision to change the trajectory of his life in a big way by starting a coffee truck.

The first step you need to take in starting a coffee truck business, before you even start thinking about the equipment, the size of cart to buy or the licenses you’ll need to operate is to take some serious time to consider the brand you want to grow. This means evaluating your competitors in the local market to see where your business can fit in and developing an in-depth business plan. 

Outside an Italian style coffee truck.

Here’s how Drew differentiated his coffee truck from others in Texas: 

Based on your competitor and market research, come up with a concept that stands out. This could mean specializing in artisanal coffees, offering a broad selection of beverages (like teas, smoothies, etc.), or even focusing on a particular theme or experience (eco-friendly practices, local sourcing, etc.).

You want to be able to say, “We’re doing something that nobody else is doing. We’ve got something that nobody else has and this is the only place you’re going to be able to find it.” Because if you can’t say that there’s really nothing compelling to be able to talk about with your brand. – Matt Drew on the importance of branding for mobile food owners. 

Create a detailed business plan that outlines your vision, target market, competitive analysis, financial projections, and marketing strategies. This plan will be essential for guiding your business and securing any needed financing.

To have any type of successful food business, you need to be able to differentiate the core product in a meaningful way. By establishing the things that are most important to your business this will make the process easier.

For a new coffee truck, it’s wise to start with a streamlined menu of around 8 to 12 items. This approach allows you to focus on quality, manage inventory efficiently, and streamline the training process for your team. And Caleb Goodrum of Refuge Coffee Co. points out, “You’ve got limited space in a coffee truck—every inch counts so you need to maintain a focused menu. ” Here’s what a small coffee truck menu might look like: 

3 to 4 Coffee Classics: Include essential coffee offerings like Espresso, Americano, Latte, and Cappuccino. These cater to the traditional coffee drinker and form the backbone of your menu.

2 to 3 Specialty Drinks: Introduce a few unique or seasonal beverages that can differentiate your truck, such as a signature Mocha, a seasonal Pumpkin Spice Latte, or a unique Iced Coffee blend.

1 to 2 Non-Coffee Options: Not everyone drinks coffee, so having alternatives like Chai Latte, Hot Chocolate, or a selection of teas can broaden your customer base.

2 to 3 Food Items: Depending on your capability to handle food, offering a small selection of grab-and-go items like croissants, muffins, or breakfast sandwiches can complement the drinks and provide a complete breakfast.

Over time, you can gradually expand your menu based on feedback and sales data, introducing new or seasonal items that your customer base might enjoy.

This is a checklist of basic equipment installed on a coffee truck. Pro Tip: Drew recommends investing in quality equipment versus the lowest priced because it’s the heartbeat of your business. You don’t want to be dealing with repairs, replacements, and a lower quality product. 

These are the basic components of a coffee truck, but keep in mind that your vision may require additional equipment. Do you plan to serve breakfast sandwiches? Consider a commercial panini maker. Take the time to figure out what you plan to serve on the truck and then work backward to determine equipment needs. 

Determine your startup costs, which include the coffee truck, equipment, initial inventory, permits, and marketing expenses. Then, secure financing if needed, which could be through savings, loans, or investors.

Wondering what it’s like to operate a coffee truck truck on a daily basis? “My mornings typically start at about 3 a.m…. and that sucks.” says the founder of Mo’ Joe a Go Go Matt Drew. 

Drew’s days usually start at 3 a.m. This has been a challenge at first because Drew used to be a night owl. But in order to get the serving window up between 6:00 a.m. and 6:30 a.m., it requires waking up a few hours early to prep for the day, drive to the vending location, and prepare for service.

Here’s what a typical day in the life of a coffee truck owner looks like: 

Prep Work

Travel to Vending Location

Running the Coffee Truck

Opening a coffee trailer?

You can start to estimate your break even numbers for the business as a whole by determining the cost of your coffee, how many sales you anticipate, and the profit margin of each customer. I advise putting together a formal business plan to come up with a basic sales forecast. 

As a general rule of thumb, you’ll want to shoot for over $100,000 in sales per year as a full-time owner operator. This will ensure you’re able to pay for licenses, the truck, insurance, inventory and other expenses for the business. 

Refuge Coffee Co. Food Truck.

When you do get the opportunity for downtime, make sure to take advantage of it. Use these breaks as an opportunity to clean the truck, promote the business on social media, or follow up on catering opportunities. 

As Drew stresses in the interview, every day operating a food truck is a little bit different. Be prepared for anything in the early days and recognize that you will be looking for ways to improve processes and operations overtime. 

The permits and license requirements of a coffee truck are different across each city and state in the United States. The bottom line is you will need to figure out the legal requirements to operate the coffee business in your specific area.

That being said these are the standard licenses and permits in most areas:  

Related Reading: Why Do Coffee Shops Fail? 232 Owners Share Top Reasons

Plan a launch strategy for your coffee truck. This could include a soft opening, special promotions, and events to generate interest and attract customers.

First up, you’ve got your soft opening. This is your trial run before the grand opening. Invite friends, family, and maybe a few local influencers or bloggers. The goal here isn’t just to celebrate; it’s to test your operations under real conditions. You’ll figure out the kinks in your workflow, how quickly you can serve up orders, and get some honest feedback on your coffee and menu items. Plus, it’s a great way to start spreading the word through personal networks and social media buzz.

Don’t forget the power of the local community. Attend farmers markets, local festivals, or charity events where you can serve your coffee and get to know your customers. Engage with people, share your story, and get feedback. Being active in the community can build a loyal customer base that supports you not just for your coffee, but for your involvement and contribution to the area.

Collaborations can be gold. Partner up with local businesses or events that complement your coffee truck. Think bookstores, art galleries, or even fitness studios (everyone loves a good coffee after yoga or a workout). This not only broadens your exposure but also aligns your brand with other local favorites.

Hosting events can also draw in crowds. Consider a launch event that’s themed—maybe a ‘Coffee and Live Music’ morning, or ‘Coffee Art’ where you showcase some latte art skills. Make it unique, make it memorable, and most importantly, make it Instagrammable. Social media love is free advertising.

Remember, even after you start your coffee truck continue to gather feedback from customers and adjust your menu, operations, and marketing strategies as necessary. Stay adaptable and look for opportunities to grow your business, such as catering events or expanding your menu. The launch of your business is only the beginning of the adaptations and adjustments you’ll need to build a profitable coffee business. 

Expect to invest $50,000 minimum for a coffee truck that will pass your local health inspections with quality equipment installed and is reliable. You could easily spend as much as $100,000 or more on the truck you select and if the truck is brand new.

Here’s the estimated cost of a few different mobile coffee businesses:

You might read something on blogs or forums of folks that have been able to open a coffee trailer for $20,000. It is possible by investing in a coffee cart that’s lower in price by buying used or non-commercial grade coffee equipment. But keep in mind that you’ll still need a vehicle haul a coffee trailer that isn’t included in these costs. If you already own a truck investing in a coffee trailer could be a good option. If you plan to serve in a stationery location, a trailer can also be a smart way to keep startup costs low.  

Related Reading: How to Start a Coffee Shop on Your Own Terms

The other thing you want to keep in mind is that the truck is literally the face of your brand. If the truck doesn’t look good on the outside, people will associate the appearance with the quality of your coffee too. You’ll want a vehicle that looks good to give yourself the best chance of success. 

Keep in mind that the figures mentioned above are broad estimates. Determining the the average cost of a coffee truck is always difficult to answer because it’s a variable cost that will depend on the size, year, equipment installed (this is a big one), business licenses in your area, if you’ll be operating a truck or trailer, and who is building it.

It’s a lot like asking someone the average price of a car. The price of a car will depend on the model, age, mileage, upgrades and other factors. 

Based on our survey of 223 full-time food truck owners, over 50% report generating at least $150,000 in revenue per year after 2 years or more in business. Coffee truck owners can expect to see similar revenues if you operate the business full-time and establish name recognition locally. Profit margins for coffee trucks and cafes often range from 15% to 25%, but these figures can be higher or lower based on the specifics of the operation. 

For example, if a coffee truck generates $15,000 in sales per month and has costs of goods sold at 35% ($5,250), labor and additional expenses totaling 50% ($7,500), the profit before taxes would be $2,250, which is a 15% profit margin. Most new coffee truck founders do all the work themselves and eliminate the labor expenses and retain those profits for themselves. 

Overall, coffee is a high-profit margin business. A cup of coffee that costs you less than 50 cents to produce can be sold at retail for $3.00 – $4.00 a cup on average. 

Opening a coffee trailer?

You can start to estimate your break even numbers for the business as a whole by determining the cost of your coffee, how many sales you anticipate, and the profit margin of each customer. I advise putting together a formal business plan to come up with a basic sales forecast. 

As a general rule of thumb, you’ll want to shoot for over $100,000 in sales per year as a full-time owner operator. This will ensure you’re able to pay for licenses, the truck, insurance, inventory and other expenses for the business. 

The post How to Start a Sustainable Coffee Truck in 6 Steps appeared first on Food Truck Empire.

How much income can you expect to make on a hot dog cart? In today’s podcast episode we get to the bottom of the “how much can a hot dog cart make?” question with Matt Gladfelter of Bow Ties and Hot Dogs in Knoxville, Tenn. Matt has been operating his business for more than 5 years. Matt understands the different between hype and reality with income numbers and how much work actually goes into hitting certain sales thresholds.

We begin our conversation with low-ball sales estimates. According to Gladfelter if you aren’t able to go out and generate at least $100 in sales within 2 – 3 hours you’ve got the worst location in the world or something is wrong with your presentation or image and you’re turning people away. You need to either move on to a better location or reevaluate your presentation if y0u find yourself in this situation.

But on average on a hot dog cart? Gladfelter explains that he usually shoots for $300 – $500 in sales per day on weekdays. On the weekends you’re looking for the higher value local events with the goal of doing $500 – $1,000 in daily sales. A good goal when starting out is finding locations where you can get 100 sales per day consistently.

Here’s how the math work on some different hypotheticals: 

Here’s another example if you’re selling a meal with hot dog, chips, soda or other premium beverage as a combo deal: 

Gladfelter explains that before getting into the hot dog business, you need to determine how much you need to make on a monthly basis to make the business worthwhile to operate. If you are looking for a side-hustle that brings in an extra $1,000 – $2,000 per month, you won’t need to work as hard as someone who needs $10,000 per month to cover their expenses.

Now that you understand the average income you can expect on a hot dog cart. Let’s dive into specific ways you can increase profits with a hot dog cart below:

You’ll need to sell 100 hot dogs at $4 a piece to reach $400 per day in sales. But, if you’re able to move the average sale price to $6 – $10 you’ll need a lot less customers over the course of a shift to be profitable. One way to increase your average customer value is to offer value meals or boxes where you bundle menu items and drinks together.

For example, if you sell at hot dog at $4 a piece you could offer a drink and a side of coleslaw for a total of $6. Fast food restaurant chains are famous for doing the same thing in their industry and has help these businesses attain longterm profitability. There’s a reason McDonald’s asks if you would like fries and a drink with that for only $2 more. They are increasing the average income per customer by doing so.

There are a variety of menu items that Gladfelter has used to offer additional products beyond that hot dog. These items include giant pickles, baked beans, corn on the cob, and an assortment of different drinks like fresh squeezed lemonade.

You can also test serving higher value condiments like bacon wrapped hot dogs, small batch ketchup, organic sauerkraut or premium mustards from small producers. You can often charge an extra $1.00 – $2.00 by adding premium items like this to a hot dog. This bumps up your average ticket price and helps you make more money with each transaction on average.

In the hot dog game, it’s all about hitting the streets regularly. More days out there, more dough in your pocket. Here’s why frequency and consistency are your best pals in this business:

You can’t plan your life on maybes. Being out there more means you can count on a certain amount coming in. This is key for paying bills and keeping the lights on.

Now, let’s talk numbers. Suppose you’re making between $400 to $1000 each day you’re out using the 100 customer per day rule:

Bottom line: The more you’re out there, the more you make. If you go on vacation, your income goes to zero for that day. It’s a grind, but that’s the game. More days on the street means more chances to sell, and that’s what fills your pockets at the end of the day. Overtime, you’ll be able to keep track of the locations that are your top producers. Keep going to locations that make money and drop locations that don’t pay well over time.

Gross versus net income is a key concept to remember when operating a hot dog business when hearing about income potential. When someone sales, I made $500 operating a hot dog cart today, they are usually referring to their gross sales numbers. This is the amount of income the business generated BEFORE product costs and taxes.

You can think of this like a when you get a regular paycheck from your employer. You might get paid $20 an hour (this is your gross income), but after state and federal taxes you may only see about $15 an hour in your wallet (this is net income).

Taco dog with Mexican cheese, lettuce, and tomato.

When operating a hot dog business, here are the costs you can expect:

Alright, so here’s the deal with a tip jar on a hot dog cart. It’s like this secret weapon for boosting your cash flow, without much extra work. As any waiter or bar tender will tell you as well, you can make pretty decent extra money just from a few tips per day.

Gladfelter says you can generate an extra $20 – $50 per shift pretty easily by placing a tip jar on the cart. Now, for the tricks of the trade to bump up those tips:

Remember, the tip jar ain’t a miracle worker, but it sure can help boost your take-home pay. Be friendly, be yourself, and let the customers see the hard-working person behind the cart. That’s how you get them tips rolling in.

Where you live and operate can increase the potential earnings on a hot dog cart significantly. Live in a warm climate like California or Arizona? In the southern United States you may be able to operate as frequently as you want year round. The more times you’re able to go out and operate over the course of a year, the more money you can make.

If you happen to live in Minnesota where the winters are too cold to get outside and vend you will have fewer opportunities to go out and make money. One the other hand if you plan to operate outside the Central Park Zoo in New York City, you’ll need to invest a reported $289,500 to legally vend. Fortunately, this is the exception and not the rule for slinging hot dogs.

Live in a higher cost city? You can increases your overall profits simply by raising prices. Gladfelter operates his hot dog carts in Tennessee and typically charges $4 for a Nathan’s Quarter Pound All-Beef Hot Dog. If you happened to live in a coastal or tourist type community, you may be able to charge $6 – $10 for the same product. By understanding these regional factors, you can more accurately estimate the profitability of your cart and charge what you’re worth.

You’re going to get a lot of varied answers from different vendors. And I hate to say this but motivation has a lot to do with those answers. – Matt Gladfelter on estimating a food carts income. 

Your goal is 50 – 100 people (customers) per day. So your location is obviously going to dictate that completely. – Matt Gladfelter on the importance of identifying profitable vending locations. 

Not a lot of cars are going to stop for a hot dog cart, unless they know who you are. – Matt Gladfelter on the importance of building a brand. 

To me I’ve found that events are where it’s at because literally in 5 hours you can make thousands of dollars. And that’s not smoke and mirrors. – Matt Gladfelter on the types of locations that drive the most revenue. 

It’s a process. Gradually you want to move out and replace your slowest locations. – Gladfelter on the process of identifying better and more profitable vending locations over time. 

O’Doggy’s – This is a hot dog cart that has grown into a restaurant located in Rolla, Missouri. Gladfelter cites O’Doggy’s as an inspiration as to how many creative types of hot dogs can be developed.

Hot Dog Business Market Research – Like this interview? You’re going to love our previous conversation with Gladfelter about how to conduct market research and write a business plan for a hot dog cart.

The post How Much Income Can a Hot Dog Cart Make? (My Experience.) appeared first on Food Truck Empire.

It’s a fact: The hot dog stand business model is one of the lowest cost and simplest businesses you could start. If you’ve been researching the topic online, you’ve probably seen claims that you could get started for less than $1,000 and be operating a profitable business right away. But are those claims of fast profit legit?

For this post, I spoke with a 5+ year hot dog veteran Matt Gladfelter from Bow Ties and Hot Dogs about how much it really costs to start and operate this business. On the low-end, you could start a hot dog cart for as low as $4,500 if you can get a used cart, all the way up to $28,900 if you want to go all out. Take a look at the spreadsheet below for all the fixed and variable costs of opening a hot dog cart.

A tip to consider.

Note: If you would like to copy and paste this into a spreadsheet to enter your own information, you can find the template here: Cost Spreadsheet.

Some additional thoughts about recurring monthly expenses… I wouldn’t consider a higher monthly expense to be a bad thing with this business model. If you have to buy more hot dog buns, sausages, and other supplies, it means you’re probably selling more hot dogs too! Ditto for the gas and propane costs. If this is higher, it probably means you’re traveling to a lot of events and making a profit.

One other thing you’ll need to remember when it comes to monthly expenses is that you’ll have to pay taxes on all revenue generated through the food cart. Like all businesses, you need to pay the IRS.

Another variable item not factored into the spreadsheet above is the cost of vending at certain locations. Although Matt Gladfelter who is featured in the interview rarely needs to pay to vend at locations. However, paying for a location is an option, especially if you would like to be in a consistent location. If you’re interested in paying for a more consistent location Street Eats by Best Vendors is a great place to start the search no matter where you live in the United States.

One other big advantage to this specific type of business versus other mobile food models is that you don’t have much in terms of food waste. According to the USDA.gov website, you can preserve hot dogs in the freezer safely for 1 – 2 years. Of course, once you thaw those out  you’ll need to use them in the next week or two to ensure the best taste and quality possible for customers.

One point that Gladfelter makes during the discussion is extremely insightful. When starting out there are three costs:

When evaluating the hot dog business, there are multiple costs you need to keep in mind that are dependent on the rules and health codes where you live.

Investing in the Right Cart – Before you invest in a hot dog cart, you need to understand the local health requirements to vend legally in your city. The last thing you want to do is spend a couple thousand dollars on a cart that you won’t ever be able to use because it doesn’t meet health requirements, like no available hot / cold water source.

Typically, you will be able to find this information by contacting the city hall and asking about their requirements for food vendors.  As you can see, the cheap cart you’re able to find for sale on Craigslist might not be the great deal it is advertised as if you can’t use it.

Keep your hot dog cart clean.

As a hot dog vendor, your health requirements will often be lower than someone that wanted to start a burger stand, where they would need to actually cook meat. Still, you want to make sure that you’re passing any health inspection with flying colors. Not just for government regulations, but it will make your cart more appealing to prospective customers too.

Easily for under $7,000 you should be able to get started. – Matt Gladfelter on the average cost of getting started in this business. 

Local Permits – While you’re at city hall, be sure to ask about any permits you’ll need to acquire to vend within city limits. As a general rule of thumb if you live in a big city like New York, you’ll pay a lot to get started. If you live in a smaller city, there are generally lower permits. Often these permits need to be renewed on a yearly basis so you’ll need to build these into your expenses. According to a real-life example from John Caruthers over at SeriousEats.com, at the time of writing in the city of Chicago it will cost $700 for a two-year license. In addition, you’ll also need to budget $100 for a fire safety permit.

Fortunately, once you’ve done the research within your particular city the costs to operate this type of business is pretty straight forward and consistent no matter where you’re located. A hot dog bun, Vienna sausage, and a mustard packet are about the same no matter where you’re located.

Naturally, everyone wants to save money on their hot dog startup. But sometimes, trying too hard to save money can cost you as Gladfelter explained in our discussion. One of the biggest mistakes you can make in terms of starting a hot dog cart is buying a cheap hot dog cart that won’t pass health inspections in your area. As Gladfelter shares in the podcast, “Don’t impulse buy because you see a cart for $1,000 on Craigslist. If it doesn’t pass health codes it’s useless.”

Maximize profits, minimize waste.

Buy a Used Hot Dog Cart: Instead of buying new, look for a used hot dog cart in good condition. This can significantly reduce your initial investment. Check online marketplaces on Facebook or Craigslist, restaurant closing sales, or local classified ads. Matt bought his first hot dog cart from a restaurant owner for only $2,500 so this is a legit option as long as it meets or exceeds local health requirements.

Limit Your Menu Initially: Start with a basic menu. Offering a limited range of items reduces inventory costs and waste. As your business grows, you can gradually expand your menu. “When I started out, I had a lot of things on my menu that I don’t now.” says Gladfelter. “That’s one thing that I would recommend… Going with the basics at first.”

Related Reading: How Much Income Can a Hot Dog Cart Make? My Experience. 

Bulk Purchases for Inventory: Buy your supplies in bulk where possible. Items like hot dogs, buns, and condiments can be cheaper when purchased in larger quantities.

Reduce Food Waste – If you find yourself throwing away buns, sausages, or anything else, you throw away is lost money. Fortunately, the food waste for a hot dog cart is lower than typical than restaurants because the food you make has a long shelf life of weeks or month.

Condiments like ketchup and mustard, you don’t need to worry about spoilage as long as they are stored at room temperature. The main items you’ll need to be concerned about is your hot dog buns won’t taste as fresh after a few days. There are also certain premium items like grilled onions or bacon that you can only serve one day.

Still, low food waste is a huge advantage over other food business models. Every food business will have a certain level of waste. But, due to the long life of the product, you will be able to maximize your profits.

What I used the part-time for was proving the business plan and really taking that as the opportunity to make sure my costs were correct and my cooking procedures were what I wanted. – Matt Gladfelter on why he started his business on the side, before transitioning for full-time business owner. 

We started out with like $2,500. That was the first egg to put this business together. – Matt Gladfelter on his initial investment. 

One event on a weekend and you’ll have that investment back to be honest. – Matt Gladfelter on how long it took to recoup his initial investment in a used cart. 

Want to start your own hot dog business venture?

Download the FREE Hot Dog Business Startup Kit. 

The post Total Cost to Open a Hot Dog Cart Business (+Spreadsheet) appeared first on Food Truck Empire.

In today’s podcast episode Matt Gladfelter of Bow Ties and HotDogs shares his list of the pros and cons of operating a hot dog business. As with any business models there are plenty of good things and bad things you should be aware of before getting started.

You may already be aware of many advantages of this business so let’s start out with some of the downsides of operating a hot dog cart first. Let’s get into it.

It’s more than selling sausages.

Harder Work Than You Might Think. Anytime you want to generate an income, you’ll physically go outside, prepare your cart for service and vend to make money. This includes a setup process that will usually take 30 minutes of prep to get signage up, your umbrella out, and the grill turned on and ready to sling hot dogs. (This of course assumes you haven’t hired an employee to do the work for you.)

After your long day of vending is complete, you’ll need to clean up your area. You’ll also need to pack everything back up and into your vehicle again to haul home or to the commissary. You’ll also need to do some basic bookkeeping to record sales and check inventory levels. If inventory is low, you’ll need to go shopping to make sure you’ve got enough sausages, chips, sodas, buns, utensils, napkins and condiments for the next shift.

Withstanding the Elements – Unless you operate a hot dog truck (which can still be hot in the summer!), you will need to be prepared to withstand anything that mother-nature throws your way. A perfectly blue sky can quickly transform into rain clouds depending on where you live.

As mentioned in the interview, this most recent summer in Tennessee where temperatures regularly went up to 95 degrees and that doesn’t factor in the humidity. On the flip-side hot dog vendors in places like Chicago and New York operate year round and experience hot summers and brutally cold winters. There’s a certain level of toughness you must have to be successful.

Dealing with Public – Anytime you operate a customer service based business, including a hot dog stand you will encounter challenging people. Eventually, someone is going to complain about the quality, taste or temperature of their hot dog… Even if nothing is wrong with the product.

If you end up serving at a beer garden or bar, you’ll inevitably need to deal with folks that have had too much to drink. These situations can be challenging and it’s your job to maintain a level of professionalism and coolness factor even when someone else is not being nice. You can influence the types of people you meet depending on when and where you vend, but dealing directly with all sorts of different people can be tough.

“It’s a rollercoaster, really.” says Matt Gladfelter. “One minute you’re getting praised for the ‘best hot dog in town’, and the next, you’ve got someone grumbling that their mustard-to-ketchup ratio isn’t up to their standards. It’s like being a chef, a customer service rep, and a therapist all at once.”

Rent or Lease a Vending Location – You can’t just pull your hot dog cart up to any busy street or side walk and start vending. And vending often isn’t a free activity. Most organizers charge a fee of hundreds of dollars or a percentage of the sales to vend at festivals or festivals. If you want to setup your stand in front of a gas station or outside of a bar, you might need to pay the owner of the property monthly rent to vend there. Keep this bit of overhead in mind before getting started so you can better estimate profitability of the business.

Unpaid Work: Operating a hot dog cart involves several tasks beyond the immediate vending activities, many of which are often unseen and unpaid but are crucial for the success of the business. This work can include publishing promotion content on social media websites, working with catering clients, menu planning, inventory management, and planning a new vending route, or other administrative tasks.

Mobility is an advantage.

Control Your Time – This is a big one for Gladfelter as he explains in today’s podcast episode. Gladfelter got to spend the whole summer with his kids since he had such a flexible schedule. If you need to take off due to a kids baseball game, go ahead and shut down the cart for the afternoon and attend.

This type of business unlike just about any other in the food industry is unique that you can operate around your schedule. With a restaurant, you’ve got a set amount of hours you need to be open for each day. That’s not that case with a cart.

Low Cost to Get Started – We’ve discussed this before, but Gladfelter was able to start his hot dog cart business for less than a $5,000 initial investment. He has purchased an upgraded cart with all the bells and whistles since that time, but he was able to prove the model to himself and the business plan by doing this.

There are not many real business you can get into for under $10,000. From there success or failure is largely determined by how much hustle you put into the operation. “Compared to running a restaurant, my overheads are a joke. No rent for a big space, no huge utility bills. It’s just me and my cart.” says Gladfelter.

Ability to Scale – If you have aspirations of making really large sums of money beyond the $100,000 per year revenue mark, your business needs to be able to scale. With a hot dog business this is a real possibility because adding new carts isn’t going to break the bank once you start generating an income. If you want earn more, just add another cart and hire someone to operate it. There are some business owners that over the period of a few years have added over 100 carts. Just imagine how much income you could generate with even a small amount of net profit being generated from these vehicles on a daily basis.

Related Reading: Total Cost Breakdown for Hot Dog Business Startups

Your job will become significantly different if growing your business is the goal. Instead of focusing your time on operating a single cart, your focus will be on managing people and making sure you’ve got systems in place to train new vendors you bring into the system. Still, it’s reassuring to have a business that you know can grow if you want it to.

Mobility and Location Choice: Gladfelter says, “If one spot isn’t working out, I just roll to another. This business is all about fishing where the fish are.” If you put in the work to find quality locations that pay well week in and week out, you can build a nice business for yourself that will cover expenses for years to come.

Supplemental Income: Tips can significantly supplement your income. They are a direct reflection of customer satisfaction and can add up, especially during busy periods or special events. These can really enhance the profitability of a hot dog cart. Make sure to leave out a tip jar and you could easily generate an extra 10% – 20% in profit from every event.

Building Relationships: As a vendor, you’re more than just a business; you become a familiar face in the neighborhood. You get to know people’s names, their usual orders, and bits about their lives. This builds a sense of community and loyalty. It’s like being a part of a big neighborhood family.

It gives entrepreneurs the freedom.

It’s important to remember that you can’t just buy a hot dog cart and start slinging dogs at any roadside location you find. You’ve got to make sure you’ve got the appropriate licenses and health permits to be able to sell safely in your area.

While this doesn’t fall under licenses, you’ll also need to provide proof of insurance on a hot dog cart to acquire a vendors license. The amount of insurance a hot dog cart vendor needs can vary depending on several factors, such as location, the size of the operation, and the specific risks involved. However, here are some general guidelines:

Your scale of growth is limited to your imagination, to think outside the box a little, and to create a great brand and experience for your guests. – Matt Gladfelter the growth potential for this business model. 

It is an exciting way to live, but it’s not for everyone. – Matt Gladfelter on operating a hot dog business. 

There’s a reason there’s a lot of used hot dog carts on Craigslist. I think that’s because a lot of people do ignore the fact that this is hard work. – Matt Gladfelter getting real about how much work it is to operate a vending business. 

Hot Dog Business Plan – Ready to start your own hot dog cart? Learn how to create a business plan and conduct market research in your area.

How much income can you make on a hot dog cart? – Find out if you can actually make a decent living in this type of business.

The post Pros vs Cons: Are Hot Dog Carts Really a Good Business? appeared first on Food Truck Empire.