Food truck or brick and mortar

Friedshrimpy

Friedshrimpy

Clan Member
Feb 19, 2019
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I convinced that my calling is cooking food for others. What I have difficulty in is whether to have a mobile or permanent establishment. I really could care less on size but I'd prefer not to limit myself either. Both have positive and negative views. I know my menu would consist of great burgers, hand foods, salads, and most likely a revolving specialty of the day. While I've cooked more shrimp than anyone, seafood is a part of my life too. Nothing better than fresh seafood slapped between a poboy, thinly sliced lettuce, tomato, tartar sauce. That's a good thing for around here where there are plenty of refineries always going thru shutdowns. It has to be fast enough to get order complete within 6 minutes maximum, as the workers have a limited time for breaks and lunch.
Help me decide what would be best in your opinion.

Thank you,
Chris Boudreaux
 
I can't say I know business, but I would think the least risky route would have a mobile business, then refine your processes/reputation and eventually move to a brick and mortar store.

Anywhere with a lot of potential customers probably costs a ton as well. With a food truck/trailer you could still cater and go to festivals or whatever. Having actual employees might be difficult.

Just from a logistics perspective, I imagine a huge difficulty would be resupply of quality ingredients, if you're far from your home base, and managing your energy sources, for cooking and cooling, and a steady source of clean water.
 
Jmonty said:
I can't say I know business, but I would think the least risky route would have a mobile business, then refine your processes/reputation and eventually move to a brick and mortar store.

Anywhere with a lot of potential customers probably costs a ton as well. With a food truck/trailer you could still cater and go to festivals or whatever. Having actual employees might be difficult.

Just from a logistics perspective, I imagine a huge difficulty would be resupply of quality ingredients, if you're far from your home base, and managing your energy sources, for cooking and cooling, and a steady source of clean water.
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I agree with jmonty keep your overhead costs down by being mobile, build your clientele with the best tasting food and quality. Maybe just don't need a brick is another ballpark and overhead will get the best out of you!
 
I can totally agree with the mobile, a lot of car shows and stuff has food trucks that come and they make big big bucks
 
Friedshrimpy said:
I convinced that my calling is cooking food for others. What I have difficulty in is whether to have a mobile or permanent establishment. I really could care less on size but I'd prefer not to limit myself either. Both have positive and negative views. I know my menu would consist of great burgers, hand foods, salads, and most likely a revolving specialty of the day. While I've cooked more shrimp than anyone, seafood is a part of my life too. Nothing better than fresh seafood slapped between a poboy, thinly sliced lettuce, tomato, tartar sauce. That's a good thing for around here where there are plenty of refineries always going thru shutdowns. It has to be fast enough to get order complete within 6 minutes maximum, as the workers have a limited time for breaks and lunch.
Help me decide what would be best in your opinion.

Thank you,
Chris Boudreaux
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Meals on wheels and maybe a beer cart!
 
You may face drastically different insurance and licensing requirements, but mobile is where it's at.

Even though it's all common sense stuff, get your servesafe certification and get to it.
Shrimp is great, but can you throw down a catfish poboy?

Another market that is far underserved is the graveyard jobs - most can't go anywhere for meal breaks because everything is closed.

Try to keep a second person with you in the truck when you're starting out - that way you can focus on the grub until you find your flow in that small of a space.

Also paint your face on the side of the truck because why not.


Good luck and get er done!
 
Another advantage i forgot to mention: a food truck would allow you to hit special events and festivals. Do you have a local racetrack or something that has people, but not much for food? Dominate it - make that money there on top of your normal grind. Cant do that with a brick and mortar. Fire department out training or fighting wildfires? Tale the grub to them. Look for companies and agencies that give their folks a per diem and park there. Its easy money.
 
I agree with the mobile unit. If you decide to go that way make sure to study out what you want and need in the unit. If you are working with a lot of sea food refrigeration should be your top concern I would think. Then cleanliness, every thing must be kept spotless, one sick customer and your rep goes right down the tube. If you establish a good client base there is always time to go brick and mortar. What ever you decide shimpy I wish you the best of luck...............STRYKER
 
SpookiestGOmez said:
You may face drastically different insurance and licensing requirements, but mobile is where it's at.

Even though it's all common sense stuff, get your servesafe certification and get to it.
Shrimp is great, but can you throw down a catfish poboy?

Another market that is far underserved is the graveyard jobs - most can't go anywhere for meal breaks because everything is closed.

Try to keep a second person with you in the truck when you're starting out - that way you can focus on the grub until you find your flow in that small of a space.

Also paint your face on the side of the truck because why not.


Good luck and get er done!
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Unless it's a butt ugly face because that'll just keep ppl in ketosis.
 
Not gonna go the alcohol route. Too much involved and I will not be the reason someone gets into a wreck and killing an innocent person after purchasing from me.
 
I would start mobile.. low overhead.. if you can build a name/with higher prices great. Portland loves them, one of the best rib places is a portable.. but really parked. Get a name/get a following and you can have fun here.
 
Shrimpy, Could you work with this trailer as a low cost start up "Fried Shrimpy's Cajun BBQ and Sea Food". Or what you want to call it.

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A lot cheaper than a Food truck, Just pull it with your truck.
 
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