Let’s build your business together. 💪 Whether you’re still in the idea stage or already serving plates, this is your space to share and grow. Post your menu, concept, or food truck theme below — and our community will give you real, constructive feedback from other owners, chefs, and aspiring entrepreneurs. 🔥 What to Include: - Your truck name (or idea) - Your menu or signature items - Your target audience (late-night crowd, lunch rush, events, etc.) - Any specific question you want feedback on (pricing, menu design, naming, etc.) 💡 Example: Truck Name: The Brisket Box Menu: Brisket mac, smoked rib tacos, cornbread muffins Target Audience: Late-night BBQ lovers Feedback Question: Should I add a chicken or seafood option? This post is your chance to get real guidance from people who are already doing it — and help others refine their ideas too. 👇 Drop your concept or menu in the comments — let’s make your vision sharper before you roll out!

We’re so glad you’re here! This is more than just a course—it’s a community of passionate food truck owners and aspiring entrepreneurs ready to share, learn, and grow together. Here, you’ll find: - Proven strategies to launch, grow, and scale your food truck business. - Support from a community of like-minded owners who get the grind. - Tips, resources, and inspiration to turn your food truck dream into a thriving reality. Jump in: Introduce yourself, tell us about your food truck journey, and connect with others. Let’s make this space a hub for learning, sharing, and celebrating wins—big and small! Your first challenge: Comment below with your food truck name and what success looks like for you. Let’s get the conversation started! 🚀

Drop it below 👇 even if you haven’t launched yet! Bonus points if you share what kind of food you serve or your dream concept. We’re building the biggest community of future food truck millionaires — let’s see those creative names! 💪🔥

When you’re starting your food truck, one of the biggest mistakes people make is trying to serve everyone. But in this industry, the riches are in the niches. The goal isn’t to have a menu that pleases everyone — it’s to have a concept that’s so clear and consistent that people instantly associate your name with a specific craving. Let’s break this down 👇 🔹 Step 1: Define Your Core Identity Ask yourself: - What type of food do you love making even when you’re tired? - What’s your signature flavor, protein, or style? - What kind of experience do you want people to have when they eat your food — comfort, excitement, nostalgia, surprise? 🧠 Example: Goodies Soul Kitchen = “Southern comfort food that hits even at 2AM.” Birds & Buns = “Bold, late-night wing & sandwich flavors built for Houston nightlife.” 💡 See how specific that is? Not just “soul food” or “wings” — but a defined vibe, audience, and time of day. 🔹 Step 2: Identify the Gap in the Market Every city already has tacos, burgers, and BBQ — but what doesn’t it have? Start researching your local scene: - Check Google Maps for nearby food trucks and note their menus. - Visit night markets, apartment events, and breweries — what food is missing? - Ask locals or bar owners what type of food their customers wish they had. 💭 Example: In Houston, there are plenty of taco and BBQ trucks — but few doing soul food after midnight or lamb-based pasta. That’s where Goodies thrives. 🔹 Step 3: Match Your Concept to Your Strengths Don’t pick a niche because it’s trending — pick one that fits your skills, story, and operations. Ask: - Do I have the equipment to serve this menu efficiently? - Does this concept fit my cooking strengths and background? - Can I consistently prep and execute this food under pressure? 📌 Example: If you’re great at sauces and fusion, a “Soul-Asian BBQ” truck might work. If you’re known for desserts, maybe your niche is a “late-night dessert truck with warm comfort treats.”

One of the biggest keys to keeping your food costs in check is where you source your ingredients. There’s no one-size-fits-all — it really depends on your menu, location, and the quality you’re aiming for. Some common suppliers include: - Restaurant Depot - Gordon Food Service (GFS) - Sysco - US Foods But don’t sleep on local options either — sometimes they beat the big guys on both price and freshness. For example, we get our lamb for $8.99/lb from a local meat market, compared to $15.99/lb at Gordon’s. That’s a huge difference when you’re buying in bulk. 💡 Pro tip: Shop around and compare prices weekly, especially on your high-cost proteins and dairy items. Prices fluctuate, and what’s cheaper one month might change the next. 👇 Drop in the comments: Where do you source your food and supplies from? Any hidden gem vendors or markets in your area that others should know about? Let’s help each other cut costs and build smarter systems. 💪🔥