Home › Forums › Restaurant Professionals Forum › Restaurant Professionals Forum › Advice on building a food truck using a British double-decker sought. › Re:Advice on building a food truck using a British double-decker sought.
BackAlley, you and I are on the same wavelength. I could have written your entire post. But just like your final paragraph says, I can’t let go of the second revenue stream that goes with the bus. I shared my plans recently with an ultra-successful (in business) family member who is urging me to go the route of the top-notch bus. We come from two different stations in life so it’s hard for me to relate sometimes to his position because I’ve never played on that level, so to speak. He is convinced that a large city in our area will throw out the red carpet for me and allow me to park anywhere I would like, but only if the vehicle is pristine. His logic is that since there are no food trucks here I would start a new trend in the area, creating a vibe downtown, but that the city would want me to “look the part” if they are to be so accommodating. He feels that if I go “low-tech”, I’d be missing a golden opportunity. Btw, he also encouraged me to get a beer and wine license, something I hadn’t considered but would obviously be supremely profitable and I’m looking into that, now.
When I first began researching a truck build I thought on a smaller scale: inexpensive vehicle, (very) few employees, etc. My analytical side tells me the bus is a “can’t-miss” and to go for it, while my upbringing screams the opposite. This whole process has made me come to the realization that I’m afraid to fail and so I think small-scale, though I’ve always thought of myself as “careful”. At the end of the day, I agonize over how much out of my comfort zone I’m willing to step.