Home › Forums › Restaurant Professionals Forum › Restaurant Professionals Forum › Advice on building a food truck using a British double-decker sought. › Advice on building a food truck using a British double-decker sought.
I have the opportunity to purchase a 1962 double-decker bus. It is such a unique vehicle aesthetically that it draws lots of gawkers and picture-takers and would advertise itself. Though I know there loads of other variables, how would you answer the following question: if a step van could be built turnkey for $20,000 but the bus would cost $40,000, would the attention the bus attracts (increased sales) be worth the higher cost and risk? The top floor would be a dining area which I feel would give me a leg up on the competition, particularly in inclimate weather. I go into every venture with an escape route in mind and think the bus would be easier to sell than the van should the business not be successful, so that factors into my decision, too. The uniqueness of the bus would be great for business but it also presents challenges with installing equipment because of its shape: where to put the generator and propane tanks, for instance.
Not to sound rude, but unless you have personal experience with these buses, there is no need to say “be careful” or “where are you going to find parts…?”, etc., I just want your opinion on whether you, as a consumer, would be intrigued enough to purchase from such a vehicle. Step one was viewing it, now begins my long process of speaking with fabricators, health departments, and the like. If anything, I tend closer to “paralysis by analysis” than “knee-jerk buyer” so I have already thought of the endless ways the bus won’t work. If you do have first-hand knowledge and/or experience with double-decker buses and their idiosyncrasies, I’m all ears. It seems to be structurally and cosmetically sound, but mechanically, there are question marks that will be resolved before I go any further. Thanks, all.