5 Rules for Running a Food Truck

5 Rules for Running a Food Truck | Denver Life Magazine
Photo courtesy of Roll It Up Sushi.

Food comes in all forms. Chef Mathew Yamali, the owner of Roll It Up Sushi, shares some helpful tips for running the newest type of restaurant—one on wheels.

1. Stocking the Shelves

The options are endless when it comes to purchasing food for a truck. One way is ordering from food purveyors. If you are landlocked, have seafood shipped in from a necessary location as that will provide better quality. Veggies, on the other hand, should be bought fresh three times a week and can be locally sourced.

2. Storing the Food

During non-operating hours, proper storage for food is critical so waste and spoilage do not occur. Storing the food at a local commissary kitchen, which is regulated with temperature checks by the local health department, is a great option.

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3. Location, Location, Location

Finding a hot spot when setting up shop is crucial. There are other factors when choosing where to park as well, though—permits, permission and regulations from each building you are around. Despite the hoops, there is a method to all the madness.

4. Scraps and Leftovers

After trial and error and if appropriately planned, scraps are unlikely to happen for private events since you can set up the menus for an exact number of guests. If you are not hosting an event, but rather parked on the street and open to the public, give the leftovers to the working staff members.

5. Displaying the Menu

A menu represents your brand— having one that is easy to read and thoughtful can be helpful in driving sales. Displaying the menu is all about preference. Some choose to use TV screens, chalkboards or whiteboards. If you have legible handwriting, that seems to be the most effective.