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$aStart your own food truck business /$cby the Staff of Entrepreneur Media, Inc. & Rich Mintzer. |
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$aFood truck business |
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$aSecond edition. |
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$aIrvine, California :$bEntrepreneur Press,$c[2015] |
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$c©2015 |
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$axvi, 176 pages ;$c23 cm. |
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$aStartup series |
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$aIncludes index. |
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$aFrom hot dog wagons to bustaurants -- Planning a business -- What's on the menu? -- What's off the menu? -- Can I park here?: Licenses, regulations, and points of sales -- The work environment: commercial kitchens, cleaning, and hiring help -- If you park it, they will come - or not: Marketing, promotion, and pricing -- Mobile event catering -- The all-important costs -- Franchising -- Moving on -- Appendix: Food truck resources. |
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$aAt over a billion dollars, the mobile food industry caters to a new generation of foodies looking for quick and unique specialties. From gourmet food to all-American basics, our experts give you the delicious details behind starting and running a successful mobile food business. This guide covers: Six of the hottest mobile food options: food carts, concession trailers, kiosks, standard and gourmet trucks, mobile catering, and bustaurants ; identifying the perfect foodie niche and customer base ; creating menu items that save time, money, and space in the kitchen ; finding a profitable location, time and time again ; attracting new and loyal customers with social media platforms like Instagram, Facebook, and Twitter ; managing daily operations, costs, and setting prices Licenses, codes, regulations, parking, and other considerations. Plus, gain recipes, shopping lists, favorite equipment buys and more from practicing food truck entrepreneurs. |
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$aFood industry and trade$zUnited States$xManagement. |
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