In Portland and beyond, food trucks have become cultural icons for grabbing quick and easy, high quality bites. Some of the most well-known local restaurants started out as mobile food trucks, testing the market with innovative eats and finding loyal customers along the way.
When you’re feeling the itch to move from food truck to restaurant, there a few important things to keep in mind. However, when done right, your business can grow sustainably while sticking to what your customers love best about you.
First thing’s first, when you’re ready to expand your food truck business into a brick-and-mortar restaurant, don’t abandon your foundation. Whether you keep the food truck running fulltime or perhaps use it to host pop-up events, your original truck is an eye-catching way to drive customers to your new space. Don’t forget to put up a sign or add your new location to the side of your truck!
Your new restaurant should be an extension and expansion of your original food truck. Continue serving your most popular dishes, and consider expanding your menu with dishes that fall in line with what you already serve.
Remember, your customers return to you for a reason; keep them coming back by serving the foods that brought them to you in the beginning. Of course, you don’t need to add any additional menu items. Keeping a simple menu can help cut down on food costs and waste.
A food truck business plan will likely be far different than that of a brick-and-mortar restaurant. Before starting your new restaurant, break down the additional costs that come with running a larger establishment. These can include the following:
At McDonald Wholesale, we’re here to help your food service operation succeed. When it’s time to expand beyond the food truck and into a brick-and-mortar restaurant, come to McDonald Wholesale first for all the restaurant supplies you need to get started.