Food trucks, a long-standing part of American and world culture, have
never had it so good. With cult followings, celebrity endorsements, Food
Network attention, and thousands of social media followers, these mobile
dining outlets have never been so popular. Foodies all over the country
are rushing to stand in line to sample their fare.
Available now, Running a Food Truck For Dummies® (Wiley,
978-1-1182-8738-5, August 2012) introduces aspiring entrants to the
street food scene and helps them start their own food truck business and
operate it successfully. Written by Mobile Cuisine Magazine
Editor-in-Chief Richard Myrick, the book includes details on how
to select your mobile food platform, business
and legal requirements, and social
media guidelines to help promotion.
“Just like a restaurant, simply opening a food truck is not a guarantee
for success. A food truck owner needs to understand all of the hats they
will wear as a small business owner,” says Myrick. “A mobile vendor
might be in a city that is very supportive of their operation, they may
have the perfect locations to sell their product from, and they may be
masters in marketing, but if their food is awful and refuse to fix the
problem … they will not be staying open for very long.”
For more information about Running a Food Truck For Dummies,
please visit Dummies.com
or check out this recent
video interview with the author.
