Food truck market.

[Rahela]

Hi everyone,

I’m excited to share that I’m in the process of launching my own food truck business! I managed to buy a truck for a great price and I’m currently retrofitting it from scratch. My menu will feature a variety of BBQ meats, including some unique Romanian sausages, alongside classic favorites like pulled pork, English sausages, and grilled cheese.

I’ve included around 15 ingredients in my menu, but as a newcomer to the food truck industry, I’m seeking some advice. Should I focus on buying ingredients in bulk to save costs, or prioritize quality over quantity from the start?

While I don’t have previous experience in the food truck business or as a chef, I’m incredibly passionate about making this venture a success. Any insights or tips you could share would be greatly appreciated!

Looking forward to your feedback.

 

[Mark T Jones]

What type of cuisine will you be offering?

Where will you be pitching and how often?

Apart from finding the right pitches here, the key is to be clear on your offering and to keep things simple- a limited menu with as much pre-prepared as possible.

 

[Mark T Jones]

Edit to above - you've mentioned certain foods, but no clear theme. People like a clear theme

 

[fisicx]

Should I focus on buying ingredients in bulk to save costs, or prioritize quality over quantity from the start?

It depends on what you are selling and to whom.

If you plan to sell at festivals then buy in bulk and sell cheap. If you get a pitch outside a popular pub then maybe quality over quantity.

 

[Chris Ashdown]

Quick and fast is what customers like about food brought from a van and most sell just one or two items plus drinks. 15 items means time to cook in limited space which means long delays which in tern means people cant be bothered to wait, and who is looking at the cooking whilst serving easy to under or over cook with two many items on the go. follow the old saying KISS Keep It Simple Stupid

 

[Rahela]

Edit to above - you've mentioned certain foods, but no clear theme. People like a clear theme

The theme will be barbecue meats. Thank you!

 

[Rahela]

Quick and fast is what customers like about food brought from a van and most sell just one or two items plus drinks. 15 items means time to cook in limited space which means long delays which in tern means people cant be bothered to wait, and who is looking at the cooking whilst serving easy to under or over cook with two many items on the go. follow the old saying KISS Keep It Simple Stupid

Thank you! I will cut down a lot of the items as I already realised that I have a limited space. My idea of the post was to ask opinion on to the market, I would really like to know how can I not fail from the get-go. Having that 1 item that would help me catch the public.

I am originally from Romania and I could definitely do some Romanian meats, but I don’t wanna limit myself to only 1 type of costumers.

 

[fisicx]

A recent event I attended sold burger in a bun with onions and cheese. Took less than a minute to order, pay and receive the food. Speed is key. Less choice means less dithering.

 

[Rahela]

It depends on what you are selling and to whom.

If you plan to sell at festivals then buy in bulk and sell cheap. If you get a pitch outside a popular pub then maybe quality over quantity.

Thank you very much!

 

[fisicx]

And you need the right pitch. All the good ones are already taken. It could take you months to find somewhere with sufficient traffic to make it viable.

If you want to sell at festivals and shows you need to be quick as 2025 pitches are selling out fast. I know one person already booked for an event in 2026.

 

[Rahela]

A recent event I attended sold burger in a bun with onions and cheese. Took less than a minute to order, pay and receive the food. Speed is key. Less choice means less

And you need the right pitch. All the good ones are already taken. It could take you months to find somewhere with sufficient traffic to make it viable.

If you want to sell at festivals and shows you need to be quick as 2025 pitches are selling out fast. I know one person already booked for an event in 2026.

Yeah, I m few months away from opening as I am still retrofitting the trailer. I am constantly working on my business plan and I am open to ideas and feedback.
I won’t have this budget to book festivals yet. Last time I checked was about 5k per spot.

 

[Shopclicks]

I’m excited to share that I’m in the process of launching my own food truck business!

What county are you in?

 

[Mark T Jones]

Thank you! I will cut down a lot of the items as I already realised that I have a limited space. My idea of the post was to ask opinion on to the market, I would really like to know how can I not fail from the get-go. Having that 1 item that would help me catch the public.

I am originally from Romania and I could definitely do some Romanian meats, but I don’t wanna limit myself to only 1 type of costumers.

How to not fail- sell the right stuff, to the right customer at the right price, in the right place.

Those things are all interlinked and will need to be researched in context - there is no obvious/right answer.

Similarly with ingredients will depend on what you are selling, how often and what storage you have available.

The key starting question is where you will be pitching?

 

[fisicx]

Yeah, I m few months away from opening as I am still retrofitting the trailer.

How do you know what fit out you need until you know what to sell, to whom and where?

 

[Rahela]

What county are you in?

Uk

How do you know what fit out you need until you know what to sell, to whom and where?

How do you know what fit out you need until you know what to sell, to whom and where?

How do you know what fit out you need until you know what to sell, to whom and where?i

 

[Rahela]

Because I am talking with different pubs and home owners. I found few good places and I can get power from them as well. Now I need to refine my menu.

 

[Shopclicks]

What county are you in?

County not Country.

Where in the UK are you located?

 

[Rahela]

County not Country.

Where in the UK are you located?

Oh, sorry! Norwich.

 

[fisicx]

Because I am talking with different pubs and home owners. I found few good places and I can get power from them as well. Now I need to refine my menu.

But if the pub isn’t busy or already sells food you won’t get much business. A local pub had a Thai food truck that only lasted a few months. They just didn’t get enough custom.

You need to do lots of research before fitting out your food truck.

 

[Shopclicks]

Norwich.

Ok that's relatively central. How far are you looking to travel to an event? Or are you staying local?

 

[Jensen Gray]

Myself and my family were involved in going to shows and events with equipment so I have some insight into this industry.

First of all, as suggested above I would cut your menu options down. At a 1 or 2 day event speed is key. At these events most food stalls menus are incredibly simple so they can churn out as much food as quickly as possible. People are herd animals and most want to eat at roughly the same time, meaning you'll go from dead to a large queue in the space of half hour.

There are generally two types of events, small and large. Small events are your village/small town fetes and shows etc.

These can be simpler to get into and usually just involve a phone call to the organisers. You can find these sort of events by keeping an eye and ear out for advertising and through trawling the internet. There are usually several of these on around the country every weekend through the spring-summer- autumn season. They can be your regular bread and butter though they won't make you rich.

Larger events are a whole other beast. I'm thinking airshows, music festivals etc. These can be very difficult to get into. Larger operators will often bid huge sums to get multiple positions and the best positions at that.

The margins at these events can also be incredibly thin. Pitch fees, a percentage of your revenue, forcing you to buy your stock from the organisers, I've seen it all. If you want to make money at these events speed is the key. Get the food out and get it out quick.

Another factor to take into account is weather. You will have weeks where it is a complete washout. The heavens open and no one turns up. You still have to pay your pitch fee and go away making a significant loss. Sometimes this can happen for multiple weekends in a row and it can be tough.

I'm not saying any of this to discourage you, just to give you a heads up on, it's a very difficult business to be successful in. We would often see a new caterer turn up at a show and be all excited about selling their produce, only to have their business modal all wrong because they focused on uniquness and quality over quantity.

We left the business and are now down on the coast. That is another avenue you could look into. Councils will have pitches right on the seafront for mobile catering. You get a year long lease with the option to renew the next year. It's steady trade with multiple rushes (Whitsun, summer holidays etc) so one weekend of rain doesn't ruin your whole week.

 

[Mark T Jones]

Because I am talking with different pubs and home owners. I found few good places and I can get power from them as well. Now I need to refine my menu.

Keep an eye out and/or talk with other truck owners.

A static residency possibly won't work (the novelty will quickly fade) - you could join with others in a circulating residency - a tap bar in our village has this, people take a keen interest in who/what this week's offering will be.

In any case, I'd strongly recommend you turn your attention to a business plan before ploughing more time or money into the truck

 

[Rahela]

Keep an eye out and/or talk with other truck owners.

A static residency possibly won't work (the novelty will quickly fade) - you could join with others in a circulating residency - a tap bar in our village has this, people take a keen interest in who/what this week's offering will be.

In any case, I'd strongly recommend you turn your attention to a business plan before ploughing more time or money into the truck

I am working on a business plan. It’s few months away from being perfect. Financially it’s well structured.
I am focusing on the menu and finding locations at the moment. I think starting with different forums and speaking with people who have different experiences with food truck it will help me to get my head around what’s the market like.

 

[Chris Ashdown]

Depending on your location a good shelter over the ordering/ serving area can help with both hot weather or rain whilst the customers wait
I note around her in GY Norfolk the roadside vans seemed to have disappeared and only a few on the big business car parks and you need more than the odd 2 day events locations to make a living

 

[Rahela]

Myself and my family were involved in going to shows and events with equipment so I have some insight into this industry.

First of all, as suggested above I would cut your menu options down. At a 1 or 2 day event speed is key. At these events most food stalls menus are incredibly simple so they can churn out as much food as quickly as possible. People are herd animals and most want to eat at roughly the same time, meaning you'll go from dead to a large queue in the space of half hour.

There are generally two types of events, small and large. Small events are your village/small town fetes and shows etc.

These can be simpler to get into and usually just involve a phone call to the organisers. You can find these sort of events by keeping an eye and ear out for advertising and through trawling the internet. There are usually several of these on around the country every weekend through the spring-summer- autumn season. They can be your regular bread and butter though they won't make you rich.

Larger events are a whole other beast. I'm thinking airshows, music festivals etc. These can be very difficult to get into. Larger operators will often bid huge sums to get multiple positions and the best positions at that.

The margins at these events can also be incredibly thin. Pitch fees, a percentage of your revenue, forcing you to buy your stock from the organisers, I've seen it all. If you want to make money at these events speed is the key. Get the food out and get it out quick.

Another factor to take into account is weather. You will have weeks where it is a complete washout. The heavens open and no one turns up. You still have to pay your pitch fee and go away making a significant loss. Sometimes this can happen for multiple weekends in a row and it can be tough.

I'm not saying any of this to discourage you, just to give you a heads up on, it's a very difficult business to be successful in. We would often see a new caterer turn up at a show and be all excited about selling their produce, only to have their business modal all wrong because they focused on uniquness and quality over quantity.

We left the business and are now down on the coast. That is another avenue you could look into. Councils will have pitches right on the seafront for mobile catering. You get a year long lease with the option to renew the next year. It's steady trade with multiple rushes (Whitsun, summer holidays etc) so one weekend of rain doesn't ruin your whole week.

Thank you very much for taking the time on writing this to me. I don’t feel discouraged at all, In contrary, makes me think on finding other solutions and prepare better. I will have a look on the cost pitching as well.

I have managed to minimise my menu at 5 main ingredients that will take me maximum 5-8 min per cooking. I believe if I am going to these events I can also pre-cook them and re-heating them on the spot.

I know it will be difficult but It’s always worth trying!

 

[Rahela]

Ok that's relatively central. How far are you looking to travel to an event? Or are you staying local?

The idea it’s on doing both. Travelling to events and find some local spots as well. I don’t wanna miss an opportunity.

 

[fisicx]

I have managed to minimise my menu at 5 main ingredients that will take me maximum 5-8 min per cooking. I believe if I am going to these events I can also pre-cook them and re-heating them on the spot.

That's a whole different proposition. It now means you need cold storage, bain maries and kitchens at home to do the prep.

The idea it’s on doing both. Travelling to events and find some local spots as well. I don’t wanna miss an opportunity.

Two totally different types of vehicle. You might get power at the pub but it's a lot of power you will need. At festivals you will have to run off gas as there won't be power and you won't be allowed to run the size generator you need.

A suggestion. Buy some second hand equipment and run a food stall at the local markets, boot sale or wherever and see if the business is viable.

 

[Rahela]

A suggestion. Buy some second hand equipment and run a food stall at the local markets, boot sale or wherever and see if the business is viable

Omg! That’s a brilliant idea! I will start searching. Thank you very much!

 

[WaveJumper]

Biggest hurdle already mentioned finding the pitch / location next hurdle in my book for you to think about is conformity ie H&S does your kit pass inspection many a "formal" location you want to rock up and trade will want to see your H&S Paper work and test certificates ie electrical etc and of course your insurance cover. Don't leave this off your business plan but best of luck

 

[fisicx]

Was at parents this weekend and they have a mobile chippy nearby. I asked about the costs and he pays £500/month for the pitch. He also said you won’t get power from the pub, the wattage is too high. You will need to run off gas and for that there are a whole load of certificates needed.

 

[Rahela]

Was at parents this weekend and they have a mobile chippy nearby. I asked about the costs and he pays £500/month for the pitch. He also said you won’t get power from the pub, the wattage is too high. You will need to run off gas and for that there are a whole load of certificates needed.

I am fully aware of that. I have invested in a huge generator and once I finish the electrical on the trailer I will be having someone to come and check it out.

 

[fisicx]

I am fully aware of that. I have invested in a huge generator and once I finish the electrical on the trailer I will be having someone to come and check it out.

Nooooo! You will not be allowed to run the generator. You need a gas powered food truck.

There was a thread about this a while back. Everyone said to bin the electric and switch to gas.

 

[Rahela]

Nooooo! You will not be allowed to run the generator. You need a gas powered food truck.

Why it’s that? The gas I will be using gas for the hot plate and the deep fryer but the lights, music, fridges will be running on electric.
I have both.

 

[NickGrogan]

I have managed to minimise my menu at 5 main ingredients that will take me maximum 5-8 min per cooking. I believe if I am going to these events I can also pre-cook them and re-heating them on the spot.

That's 4 ingredients too many and 4:30 to 7:30 minutes too long.

A colleague ran a foodvan for about 10 years, including at Glastonbury. 1 item, prepared in advance, reheated as needed, order taken, wrapped, paid, given in less than 30 seconds was the goal.

If I go to a food van I'm not waiting 8 minutes unless you're Gordan Ramsey and even that its a push.

Another friend had a van in Cambridge, 1 main ingredient, 1 option, you bought that or you bought nothing. He now has three takeaways, selling a only slightly bigger range.

 

[fisicx]

Why it’s that? The gas I will be using gas for the hot plate and the deep fryer but the lights, music, fridges will be running on electric.
I have both.

Batteries will suffice for lights.

Fridges and freezers run off gas.

Why music? Have you got a PPL?

If you plan to do festivals and other outside events generators are almost always prohibited.

Stop fitting out the truck and start doing some research.

 

[Rahela]

That's 4 ingredients too many and 4:30 to 7:30 minutes too long.

A colleague ran a foodvan for about 10 years, including at Glastonbury. 1 item, prepared in advance, reheated as needed, order taken, wrapped, paid, given in less than 30 seconds was the goal.

If I go to a food van I'm not waiting 8 minutes unless you're Gordan Ramsey and even that its a push.

Another friend had a van in Cambridge, 1 main ingredient, 1 option, you bought that or you bought nothing. He now has three takeaways, selling a only slightly bigger range.

Yeah 5 ingredients including buns and the needed salad. The main ingredient will be the sausages. I’ve been to few festivals locally and that s what they had, 4-5 ingredients. Also, I am looking to start a small gazebo in one of those

 

[Rahela]

Batteries will suffice for lights.

Fridges and freezers run off gas.

Why music? Have you got a PPL?

If you plan to do festivals and other outside events generators are almost always prohibited.

Stop fitting out the truck and start doing some research.

The water heater it’s 2khw, how am I supposed to run that?

 

[Rahela]

The water heater it’s 2khw, how am I supposed to run that?

Don’t get me wrong, I have all the options that you pointed out on my business plan. I am doing planty of research as I don’t wanna throw money around. I just have budget it for a generator in case I will need one later on.

Yes, music. I wanna have a different vibe and make a playlist and add some speakers.

 

[fisicx]

The water heater it’s 2khw, how am I supposed to run that?

Sell it and get a gas heater.

Don’t bother with music. All your customers want is food.

But if you really want to spend money get a battery powered device and pay for a license to play music.

 

[IanSuth]

One thing i have noticed with "meat in bread product" catering - the bread product whilst a minor part of the offering is what customers notice first. Work out what will work with the customers you are targeting. The same meat served in a brioche bun or a wrap appeals to totally different custoemr sant at different price points.

Get it wrong and you will struggle

I don't know the Norwich area, you do (or should do), get out there, offer some free samples in differing presentations and ask people what they would be prepared to pay for it and how often. Then you can start to decide if you are in £5 in a bap territory or £9 in a wrap. That will indicate whether you should be selling a premium meat in bread product with fancy coffee etc (needs a coffee machine) or a cheap meat in bread product with fries and a can of drink (deep fat fryers and glass fronted fridges) etc.

I don't sell these products but I have been to many many outside events and have seen a man making gyros in cheap wraps for £10 a throw with queues all day and a man selling decent farm burgers in cheap rolls for £5 struggling to sell any