New to the industry. Help!!

I am glad I found this website. I have been reading for months and doing loads of research on food trucks. I have decided to quit my job and buy a truck and go full steam ahead. It has always been my dream to own/run a restaurant and I figured if I started in a smaller scale I can get my feel for the business.

Here is where I am currently. I have all the paper work and forms that need to be filled out. I have two locations mapped out. One is a flea market which is very busy Thursday-Sunday. The other location is a busy truck stop. I have also mapped out other flea markets that are needing food vendors. I have planned my menu and started a business plan that includes cost of food,fuel,insurance and misc.

Here is where I am having the problem.... I have not purchased a truck yet as I am not sure what type of truck I want to buy. I narrowed it down to a step van or Grumman (sorry if I spelled it wrong). I have appts. to see trucks this week and next. What are some of things I need to look for when I am looking at these trucks. I am nervous... Also I am having a hard time finding a commissary. I have talked to a few restaurants which they flat out said no, even though I promised to buy some prepared food from them. I am new to the area and not a member of a church yet. My next step is to speak to a few of the local churches, community centers and fire houses to see if I can make some kind of arrangement.

This is my dream to do this. I am not going to give up that easy. Due diligence!! Please help a mother who is investing time and money that I know I am taking a big risk on. I would like any feed back on things to look for when I am looking at these trucks. Also if anyone knows of a commissary in South NJ or a suggestion on where else I could try I would greatly appreciate it.

If your selling a truck please respond. I want the kind of truck that has a full kitchen inside. If you have any suggestion on anything please respond. I am in South Jersey and would appreciate any feed back. I know this is not a easy field to get into. Long hours and cold winters but I am up for the challenge.

Thank you for reading my post. Looking forward to hearing from all...

I've read that in some areas the Health Dept would have a list of approved commissaries. If you are in an area that already has food trucks, where do they go?
I think look towards someone that is not in the same business, or farther away as to where they don’t look at you as a threat.
You would have to be friends with the restaurant for them to help out “a competitor”. Hard to make a buck in this business and then help someone get a “piece of the pie” that already has too many people eating it.
Angel, I also am working on a plan similar to yours. No truck yet either, but have got permission to park in a lot of a plant in the industrial area in town.
My plan is to rent a space where I can park inside when not working and have this space be my “commissary”. Local codes here in my area, the commissary basic is to; take on fresh water, dispose of gray water, and clean inside of truck, must be visited everyday you are doing business. Storage of paper products and dry goods can also be done there pretty easy. I know this adds to overhead but in my location I do not see a restaurant renting or letting me use any of their space, inside or outside, dry or refrigerated, or even help get basic requirements met.
The truck is the tricky part. I will need to do my prep in the truck, and it will have my only freezer and refrigeration. I can shop everyday, but between storage, surface to work on, and equipment needed, there is a fine line to get all this to balance. I plan on a small menu, not. I want to have some fresh cold food prepped and ready to sell, one hot meal special, some other hot items that can be scooped and served, or grab and assemble quickly, and drinks. My target is going to be the industrial area.
By the sounds of it you and I are thinking a lot alike! But I do not want the restaurant. I see advantages in the truck being mobile, I believe it opens more avenues for income, where brick and mortar has a higher overhead and is stuck in the same spot, which you could do in the truck.
If you like e-mail me and we can compare notes on what we have learned on getting our trucks started.

I have spoken to my local health dept. and they are not allowed to give me that info. However he was very helpful with giving me information on allowed commissary like churches and community centers. But not a specific place.

I did find a truck that I may be intrested in looking at. Here is the describation. Guys tell me what you think:
[b]1988 Grummin
Fully contained lunch truck,needs nothing but new owner /driver
WASHES DOWN EASY,SERVING SIDE WINDOWS,RUNS EXCELLENT,ALL ALUMINUM,
48" GAS GRILL,45 POUND DEEP FRYER,HEAT LAMPS,HOT DOG STEAMER,4 BAY SINK,COMMERCIAL COFFEE POTS,HOT/COLD RUNNING WATER,FULLY ELECTRICAL,COMMERCIAL FREEZER,PLENTY OF STORAGE.....INSIDE NEWLY REDONE....
MOTOR IS A 350 CRATE MOTOR,2 YEARS OLD,NEW BRAKES...WILL PASS INSPECTION WITH FLYING COLORS

One of my favorite street vendor stories: http://www.johntaylorgatto.com/chapters/18c.htm A simple menu allows for fast turnover with lots of volume. I'm a firm believer in a one ingredient restaurant aka specializing and being the best at what you offer. Best of luck to you.

CSD

I would be too scared to put "all" on a single item menu (It would sure make things easier). What if "it" is not what the public wants. If I knew what would be the best seller that would be different. Not saying you are wrong CSD, you just got the confidence that comes with success. You give good advice, can tell you know your ^%$#. And I
don't have the guts to sell just one thing. What if it isn't what people want? I will have a very small menu, but want to appeal to a wide taste of people, hoping to apse to a larger public. I see where you are right and I am just thick headed, but in my head it sounds good.

Listen to CSD.....he is successful and knows his stuff. Even in my restaurants I always said, "No matter what you make, buy the best ingredients and make it the BEST you can." My little 90-seat restaurant did $2.5 million in sales every year.

Angel, what do you plan on selling that you couldn't make at home ?

Here are four examples of successful single ingredient food service businesses in NYC:
1. www.pommesfrites.ws
2. www.gusspickle.com
3. www.stevesauthentic.com
4. http://knishery.com

Here are three examples of well known encased meat vendors:

1. www.bikerjimsdogs.com
2. www.thehotdoglady.com
3. http://www.camera.touchngo.com/mikesdogs.htm

Here's someone you just met: http://www.jsonline.com/story/index.aspx?id=621567

CSD

Most trucks contain everything you need to be self contained (i.e., Fridges, sinks, stainless tables, etc). If you keep the juice flowing to it 24/7, via generator while at a site, or plugged in at home, you probably wont need a commissary. Check with your health department on this one.

Vic, in Wisconsin, the law still requires a commissary (base station) for food storage, waste water disposal, and sanitization for any self contained motorized vehicle or self contained trailer.

I will talk to the health dept. but I am sure they require a commissary for fresh water.

What do you think as far as the truck is concern? What type of questions should I ask and look for...

I have not seen a post from anyone that has a truck. Restaurants,carts,stands and trailers. There is a guy "Dr. of BBQ" who posts on here, who just bought a truck I think. DO not remember seeing a post from him since he bought it. Here is his website address http://www.drofbbq.com/
He has a good business and I think he is adding the truck to his arsenal, he has a trailer set up already that by the sounds of it does very well.

quote:

Originally posted by chicagostyledog

Vic, in Wisconsin, the law still requires a commissary (base station) for food storage, waste water disposal, and sanitization for any self contained motorized vehicle or self contained trailer.

Well that bites...

===Also I am having a hard time finding a commissary. I have talked to a few restaurants which they flat out said no, even though I promised to buy some prepared food from them... .... I am new to the area and not a member of a church yet.====


While you may find some help through a church, I have some ambilvelence about joining anything just so they can help me.
A better thought is to contact some local caterers. They are not busy first thing in the morning, usually have extra storage and walk-in space and you can order items from their same provider.
Offer to help pay for some of the space and electrical/gas usage if you need to use some of their equipment.

No matter who you approach, remember, if they say "No", ask them if they know of someone who could help in your quest.

mark

This Commissary deal is serious to alot of folks bread and butter in life. Around here, fully contained means your all set, but what CSD said, and from others, parts of the country may see it different. Just keeping this going for further input from other pros out in the field to hear what they had to deal with..

quote:

Originally posted by doggydaddy


===Also I am having a hard time finding a commissary. I have talked to a few restaurants which they flat out said no, even though I promised to buy some prepared food from them... .... I am new to the area and not a member of a church yet.====


While you may find some help through a church, I have some ambilvelence about joining anything just so they can help me.
A better thought is to contact some local caterers. They are not busy first thing in the morning, usually have extra storage and walk-in space and you can order items from their same provider.
Offer to help pay for some of the space and electrical/gas usage if you need to use some of their equipment.

No matter who you approach, remember, if they say "No", ask them if they know of someone who could help in your quest.

mark

Just a thought, around here we have alot of Polish halls and VFW's. They barely scrape by it seems, so they might be willing to share resources for either $$ or donations... You may want to seek something equall in your town there..

Angel Food, Where about in South Jersey are you looking to run your truck out of? If you've been reading the forums here (particulary from people trying to run carts and trucks in NJ) you're probably already aware of this, but please make sure you've worked out all of the issues with the county and township as well as the property owners BEFORE investing a lot of money in a truck. I've read about too many people here who have already purchased equipment only to run into some major stumbling blocks with zoning and permits.

- Frank.

I agree Frank. I had a spot, but it didn't work out and now i am struggling with finding a new spot and laws are different in each town and it isn't as easy as it appears. Do your homework. It is NOT as easy as it appears. (and i did kind of know that before hand.) I just took a gamble.

i think you need to stop looking for a truck until you find a commissary to work out of and get the food license and all that paperwork in hand! even after you find a commissary, it will still need to be reinspected to make sure all the equipment are up to date with current food/health guidelines for that township. before you even buy the truck, you have to get all the parts listed to make sure your truck can pass inspection as well. it would be ashame to buy a truck and find out that you have to redo the inside because what was legal in one area is not legal in the area you plan on serving your food items.

where in south jersey are you located? i am in the washington township area. last yr i tried to find commissaries at fire stations, churches, and vfw. no luck and i expected it so. i mean, the people who run these kitchens are also making a living, who would let a complete stranger use the kitchen and put their business at risk? i think the best bet is to find small business out in the boonies that already has a certified kitchen or buy a really cheap piece of commercial realestate for around ~80k to work out of.

i suggest go to the health dept and ask them, what the rules are for your unit. They are the inspectors and they will know right off what the answers are, or find out. Good way to break the ice and get to meet them.

Here in Fla you can use a non-profit such as the VFW but the only thing you can sell off of your cart is prepared foods. If you're thinking of grilling burgers etc. you need to have a restuarant as your commissary

Here is my update...

Thanks for all your help everyone!!! I really do appreciate all suggestions...

I have found a hot dog truck that I am going to make an offer on. It comes with a route and the person who parked at this location has been in that spot for almost 25 years. It is a well kept truck that he recently purchased to upgrade his old truck. I am going to his old commissary to see if I can use there facility. He has called them already and put in a good word for me. I am also picking up new paper work to be filled out from a different township. His inspection from the health dept. is still valid. Although I know I still have to get it re-inspected. There is a 3 week lead time for my paper work to be approved once returned. If I have forgotten anything please let me know...

My menu will be simple: hot dogs (with all the fixings chilli, relish and onions), hot sausages, meatballs and chicken sandwiches for lunch. Sides will be chips only. Breakfast will also be simple: buttered rolls, bagels, scrabbled eggs, bacon and sausage patties. Drinks: water, coffee and soda

Please let me know guys if I am forgetting anything... Looking once again for feedback ...

I have my commissary!!!!

quote:

Originally posted by Angel Food

I have my commissary!!!!

where are you in south jersey I'm trying to find a commissary also in the cumberland county area

Great Job Angel!!!

As long as switching ownership is a seamless process and transfer, without having to be approved due to new owner/operator status.

I have experienced instances where the change of ownership (especially taking over new ownership after a 25 year run with a previous owner) requires hearings, votes, ect. by various local boards within the state of NJ. Some townships/cities want to be assured that no radical changes will take place that will affect the "quality of life" for the local residents/business owners living/operating near the operation of your new business, especially when it is going to be a fixed location. Some places in NJ are VERY strict, and make you jump through hoop after hoop.

I also know that some similar business operators in my area have been allowed to operate status quo due to "who they are" or "who they know" wink wink.

What is acceptable and allowed for the brother or cousin or friend of the mayor or police chief may not translate to what is acceptable for me, or you, or anyone else. NJ can be a real trip!! Especially in my area, Hudson County. Corruption central.

Years ago, I became friendly with the owner of a VERY popular lunch truck. A BUSY BUSY BUSY fixed location. Owner was getting tired of the daily grind, and was going to shut it down. I jumped at the thought of buying the existing business. He said no way would I be able to take over, and stay where he operated. Why not? Becasue it took him over 20 years to create the perfect storm, grease all of the palms, discover where all the bodies were buried (just an expression, no actual bodies) ect.

GOOD LUCK!!

Nice to hear from another woman getting into the foodservice business!!! Mostly guys here. Not that there is anything wrong with that.

im a guy..and im straight. but if i wasnt, wouldnt be anything wrong with that either!

did that come out right?

quote:

Originally posted by Angel Food

Here is my update...

Thanks for all your help everyone!!! I really do appreciate all suggestions...

I have found a hot dog truck that I am going to make an offer on. It comes with a route and the person who parked at this location has been in that spot for almost 25 years. It is a well kept truck that he recently purchased to upgrade his old truck. I am going to his old commissary to see if I can use there facility. He has called them already and put in a good word for me. I am also picking up new paper work to be filled out from a different township. His inspection from the health dept. is still valid. Although I know I still have to get it re-inspected. There is a 3 week lead time for my paper work to be approved once returned. If I have forgotten anything please let me know...

My menu will be simple: hot dogs (with all the fixings chilli, relish and onions), hot sausages, meatballs and chicken sandwiches for lunch. Sides will be chips only. Breakfast will also be simple: buttered rolls, bagels, scrabbled eggs, bacon and sausage patties. Drinks: water, coffee and soda

Please let me know guys if I am forgetting anything... Looking once again for feedback ...

Our biggest morning seller is a "McMuffin" but with fresh eggs,a premium english muffin and prepared to order with bacon, sausage patty or grilled boiled ham,and served with egg to order-scrambled, yoke pierced or over easy. At a premium we scramble the eggs western style with onions and peppers. Turns out MANY people will gladly pay more than they do at MickeyD's for actual fresh stuff....And the only ingredient you probably don't have on hand is diced green pepper...

Editted to add: Well, of course cheese on top of each, which I'm sure is also a stock item for you...

Amgelfood congratulations on your new venture! I was born and raised in
NJ and knew some very busy lunch truck operators.Most were in industrial areas and did very well.The business in those areas are very territorial though and the lunch truck operators have been known to ,lets just say not be very hospitable to each other.Be careful in areas like that,and also realize you will be dealing with a more rough and tumble type crowd in industrial areas and near truck stops ( I have been in the food business and trucking for over 22 years).As far as the truck you are looking at,make sure it is up to code,and the equipment is installed right.The description does not say anything about an exhaust hood which is mandatory with an open fryer,and usually with a grill in an enclosed truck or trailer.The equipment could be used junk that has been cleaned up,or nice equipment ,to the untrained eye it looks the same.There's many things you have to check,like the fryer tank,does it leak a little underneath,if it does it's shot and dangerous,but if you don't know what to look for you can buy a headache.I don't know what your operating budget is,and I know that professionally designed trucks new can be very expensive,some over $100k.I would go to the local used restaurant equipment dealer and ask him if he can inspect the truck for you for a fee.He most likely has experience installing equipment,and has a basic knowledge of the codes.You might even want to buy a good used truck(Grumman type bread truck),and have him install the equipment you want in it.You might come out cheaper,and have someone to stand behind the equipment after you buy it.I would check with the flea markets you are looking at.Many people see the lines at the food vendors at some flea markets,and think that they can buy a truck or trailer and get right in.The problem is ,hundreds of people have the same idea and there might be a waiting list to get in.I know a very busy flea market that has a 3 year waiting list to get in as a food vendor,and you have to have something different than the food vendors there,and one vendor sell about 30 different items,primarily to keep other vendors out,it's very dog eat dog and they are not friendly to other vendors.Please don't get discouraged by the things I am pointing out,these are some things I learned the hard way by buying "great deals"that turned out to be headaches that I had to redo.CCin NJ points out a good point about owner transfers of existing restaurants.Some things are "grandfathered in " in some areas because the place has been in business for a longtime with the same owner,but once the new owner takes over the "Grandfathering in" is over and the place needs to be brought up to current codes.The exhaust hood is a classic example,some places have a galvanized exhaust hood with a dry chemical ansul system.It might have been okay and grandfathered in with the old owner,but now the health department and fire inspector want you to install an up to code stainless steel hood with makeup air,and a wet chemical ansul system,and the new owner could be looking at a bill of $10k to $30k plus depending on the size of the place,number of hoods,and the configuration of it.I know this situation does not pertain to you it is just an example how important it is to check out all the important things like location availability,health codes,equipment condition etc.Best of luck to you,and don't get discouraged it will be worth it in the long run,and nothing worthwhile is easy,just do your homework before spending your hard earned money,and asking questions on this forum is a great start!
Good Luck!
Jim

Angelfood,

WOW you are definetly on top of this!

I work from a step van and have been very successful for last 2 years(expanding to 2nd truck very soon).

Grumman is the maker of the body and will be aluminum. Mine is a 1979 with a ford chassis. The area of florida is appearantly differant from every where else ive seen on here. I feel I get away with murder here. My truck is so well equipped that I do not have to have a commissary, just a letter from an RV park stating that I have permission to dump my tank and refill with their water.

Check some of my previous posts and maybe you can get something out of them.