We happen to insure hundreds of gourmet food trucks across the country. Food truck owners often find themselves wearing many hats during the course of a given day. You answer phones, prep food, serve, solve problems, handle HR issues and sometime or regularly wash the truck down at the end of the day! This leaves little time to read a 150 page insurance policy or 3 or 4 policies of you're like most businesses. Food truck owners rely on their agent or broker to help them understand the insurance jargon and most importantly the coverage and exclusions of their policies.
Last weekend we had unbelievably good weather for April. My son and daughter were given a bunch of lemons by a neighbor so they approached me with the idea of opening a lemonade stand. Naturally I encouraged the idea because there are so many valuable business and money lessons they can learn from operating a lemonade stand. Here are some of the lessons they learned which reminded me of some of the lessons we all can learn from selling lemonade:
Insure My Food Truck is backed by some pretty talented and fun people. Every so often we like to feature our staff to provide you with some insight about our team and to put faces to the names of some of the people you may talk to at Insure My Food Truck. This spotlight is on Suzanne Medina, our Rock Star Receptionist!!
S-A-L-E-S. You're in the food truck business, but first and foremost you're in the sales business. It seems that many food truck operators underestimate the importance of sales. I've eaten at trucks with average food, but amazing branding and sales staff. I've also eaten at many trucks with terrible branding and customer service, but some of the best food I've ever tasted. You can be successful somewhere in the middle, but why not be great at both food and sales? I can't help with your food, but here are some tips to be better than average in sales:
I don't really like the word proactive. It tends to be a corporate cliche for businesses that fail to meet their promises. However, I'm going to use the term in this post because I can't think of a better way to get the point across. I try to occasionally provide some business tips for you food truckers. No, I don't run a food truck, never have, but I talk with owners all day long, eat with them and see many succeed and fail, so I think you may be able to gain a nugget of information from these tips. Here are some thoughts on being proactive rather than reactive when running your food truck business.
Lafayette, CA: Insure My Food Truck national headquarters is excited to report that we are now getting food truck service on Thursdays! Our location with nearly 100 team members and a building of approximately 250 eaters will get food truck service by local trucks every Thursday, possible additional days in the summer. Our surrounding buildings are also thrilled to enjoy new, amazing options.
We get dozens of quote requests every month. Many are from food trailers looking to protect their brand new, amazing food truck. If this is you, you saved for months or years to afford and build your food service dream machine. The typical first steps you go through are finding a builder, deciding options then putting a deposit on the work.