What I Wish I Knew Before Starting My Food Truck
When I first rolled up with Clyde, my old white step van turned food truck, to my first event, I had no idea what I was getting myself into. I’d been in the food industry for years and thought, How hard could it be? Turns out, pretty darn hard—but also incredibly rewarding.
Over the years (and through plenty of trial and error), I’ve learned a few lessons the hard way. Here’s what I wish I’d known before opening Sweet Prairie Food Truck—and what I hope will help you avoid a few bumps in the road.
If you’re still trying to decide if the food trucking industry is for you, read my post on 15 questions to ask yourself before starting a food truck.
How Hard It Is to Find Good Events
When you’re just starting, finding good events feels like chasing unicorns. Everyone says, “Just book fairs and festivals!” but no one tells you that many events are booked months—sometimes a year—in advance.
These events also sometimes cost a lot to get into, ranging from $250 to $3,500. They can also be a hit and miss.
Start reaching out early. Build relationships with local chambers, city event planners, and, if you’re like me, your local community. I learned quickly that a polite email/message and a consistent presence on social media go a long way toward getting your food truck’s name noticed.
I Wish I’d Budgeted for Repairs and Maintenance
Clyde has personality… and a lot of miles.
When you’re running an older truck, things break—often. My biggest rookie mistake was not setting aside a repair fund.
One blown water pump mid-summer can wipe out your weekend profits, or a blown tire, or no power steering, a gas pedal malfunction….. that was a fun one.
Now, I keep a “rainy day” fund just for truck repairs and equipment maintenance. Trust me, future-you will be grateful.
I Wish I’d Built a Simpler Menu
When you first open, it’s tempting to show off everything you can cook. But running a food truck isn’t like running a restaurant—it’s tighter, faster, and way less forgiving.
My early menu had too many items that required separate prep, sauces, and equipment.
It slowed us down and made the lines longer. My first event made me cry afterwards… it was awful. I wanted to quit and never cook on Clyde again.
I learned quickly that a smaller menu is much better for everyone.
A smaller, focused menu keeps quality high, reduces waste, and helps you serve customers quickly (which means more sales).
I Wish I’d Known How Important Social Media Would Be
In the early days, I thought posting a few times a week was enough. Now I know social media is your major marketing tool.
If people don’t know where you are or what you are serving, they can’t buy your food.
Facebook and Instagram are my main tools for sharing our schedule, specials, and behind-the-scenes moments.
Don’t overthink it—just post consistently and show your personality. People love connecting with the human behind the window.
Learn all about my social media strategy in future posts.
I Wish I’d Planned for Bad Weather and Cancellations
In North Dakota, summer storms can roll in fast, and a rained-out weekend can mean lost income.
Keep an eye on the weather. If it rains, people will more than likely not show up, but if you offer to deliver to their cars if they order online/via text, you will still get orders.
I had a hospital park me in their ambulance bay on a rainy day, and we had amazing sales!
Always have a backup plan: a few catering gigs, pre-orders, or a rainy-day marketing push. The key is to stay flexible—because you can’t control the weather, but you can control how you respond to it.
I Wish I’d Started with a Soft Launch
Our first event was supposed to be the grand debut of Clyde’s menu. I was excited, nervous, and totally unprepared for the chaos and bad reviews that followed.
If I could go back, I’d start smaller—serve friends and family, or pop up at a local farmers market, unannounced. Or even better, invite a select number of people and have them review your service time and menu.
A soft launch gives you a chance to work out kinks in your workflow, layout, and timing before you serve large crowds.
I Wish I’d Known How Many Hats I’d Wear
You’re not just the cook. You’re also the cleaner, bookkeeper, marketer, mechanic, runner, and occasionally the therapist. (Some days, all before lunch.)
Running a food truck means juggling it all—but that’s also part of what makes it rewarding. Each day brings something new, and the lessons you learn on the road are ones you’ll never forget.
I Wish I’d Known How Supportive the Food Truck Community Can Be
The food truck community surprised me in the best way. Other owners have shared advice, equipment, and even lent a hand when things went wrong or I’ve run out of silverware!
We even trade food when we are hungry.
If you’re new, don’t be afraid to ask questions in online groups or at events. Most food truckers want to see you succeed because we’ve all been there.
I will share a complete list of food truck groups I belong to sometime on here.
I hope what I did wrong will help you
Starting a food truck isn’t easy—but it’s absolutely worth it. Every lesson, repair, and long day has shaped Sweet Prairie into what it is today.
If you’re serious about starting your own truck, check out my post on Food Truck Business Plan Mistakes to Avoid to help you plan. You can also download my Food Truck Business Plan Template and 25 Prompts to Build Your Plan to get started the right way.
And as always, feel free to email me with any questions you may have!
~Esther
