You don’t need us to tell you how popular food trucks have become. Many cities, large or small, have become host to a number of different food trucks serving a number of different dishes, with some major cities having enough to support their own food truck festivals!

 

So maybe you’re considering getting in on the fun – you’ve got your menu picked out, you’ve got your truck purchased, you’ve picked out a fun (and pun-laden) name, and you think you’re all set…until you look in your truck and you have no idea how to set anything up.

 

If you need some help getting your food truck organized and put together, we’ve got some tips here to get your truck off and running!

 

Get Your Truck Equipped

Unless you were lucky enough to buy a truck already set up with everything you need, the first thing you’ll want to do is get your truck all set up with the right sort of storage options and cooking equipment. Several companies make ovens specifically designed to fit in food trucks for a number of different dishes, from pizza to steaks and everything in between. Restaurant shelving can easily be repurposed to fit in a food truck, and can be mounted to the sides of the truck or the floor for convenience. And, of course, you’re going to need to make sure you leave room for all the plates, napkins, and utensils your customers will need!

 

Map Out Your Supplies

Once you’ve got your truck equipped and set up, the next thing to do is review your menu and find out what you’ll need to store, and where. Organize your refrigerator in such a way that each item has its own space to avoid accidental spills or mingling of unlike ingredients, and try to plan out for how much you’ll need of each item. Same for your shelves – make a map of what’s going to go where, always keeping more frequently-needed items within reach. Planning this out ahead of time will save you a lot of time and frustration in the long run.

 

Only Order What You Need

Wherever you get your ingredients from, be it a farmer’s market, a restaurant supply store, or wherever it may be, you’re going to want to avoid the temptation to over-order in case of ‘emergencies’. No matter how popular your food truck is, you’re always going to have much less room than you’d have in a full restaurant, and you’re going to want to prioritize the items you have and the supplies you restock on.

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