Creating a food truck menu is not an easy job and it might turn into an overwhelming one, as soon as you start to jot down possible dishes for the menu. However the key is to stay calm and composed and not to get lost in the flooded suggestions, remember that you have only a tiny kitchen at your disposal. Hence your menu must be a prefect amalgam of both new and customer favorite items. A small mistake in the menu could cost you a hefty amount, therefore do not rush. Yes, you might be keen and eager to share new recipes with you customers but still you must not underestimate the key dishes of your preferred cuisine.
Food trucks are all about speed, and you need to select dishes which have minimum preparation time. Do not go for the fancy stuff which requires hours of preparation, as they would trouble you during rush hours. Unleash your creative instincts while narrowing down dishes for your menu, and put your thinking cap on during this process as you are going to do lots of brainstorming. Try using your spreads for various dishes as this way you not only would serve faster but also your costs would reduce to a considerable extent.
While creating a menu for your food truck don’t ignore the golden rule which states ‘quantity does not equate quality’. Most food trucks fail regardless of their immense potential only because of the overambitious and uncalculated approach of the owner. You need to understand that you are not competing with restaurants; you must establish your own customer base and for that a thorough research is required on the eating habits of your potential customers.
While preparing the menu neglect expensive ingredients, you don’t need to end up with an expensive menu. Food trucks are notorious for their cheap rates, hence don’t try to challenge the norm in the beginning, go with the flow. You can include expensive dishes once you have established a fan base. Don’t experiment too much with your menu items in the beginning, and remember not all items could be hot sellers, usually a twelve item menu only contains a couple of hot sellers, so don’t go bananas. Try to complement your hot sellers with something, this is a smart option and would help you boost your sales. There are a number of food truck owners who destroyed their business only because they wanted every item to be a customer’s favorite.
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Experimentation and creativity is good but do not play around too much with the core taste of your dishes. Customers come back only in search of last time’s taste and texture. Lastly your menu must be a perfect blend of both cheap and expensive dishes, as no one would straight away go for your most expensive dish. People would first try a cheap dish and if they like it only then will they go for a slightly expensive item, therefore maintaining the right balance amongst prices is crucial.