BBA 2010
Food Truck Case Study
Columbia Southern University
Introduction to Business
BBA 2010
Food Truck Case Study
Introduction
Prior to 2008, the food truck industry was almost nonexistent. Food Truck Nation reported the
food truck industry gross revenue for 2008 was $650 Million gross revenue. Then in 2011, the
industry blew up over the next decade. It was reported the industry had a 7.5% growth annually.
In 2017, the food truck industry had a gross revenue of $2.4 Billion. Food Truck Operator reports
a food truck annual gross revenue between $250,00 to $500,00.
I have gathered some important information for anyone prospecting the food truck entrepreneur
business venture. Anyone considering buying a food truck needs to consider these factors prior to
buying into this industry. The key factors to consider are, as follows: 1) What value does the
truck bring to the community? 2) What are the advantages? 3) What are the risks? 4) What
characteristics should the owners possess? 5) What type of entrepreneurship is displayed? 6)
Why additional support is critical? and 7) Recommended suggestions.
Value to the Community
All food truck owners need to establish a positive working relationship with local vendors in the
community, to ensure their inventory needs are met with high quality ingredients, in a cost
efficient and timely manner. Your mission should be to provide quality food to the community
in a convenient and affordable way. Your organization needs to enhance the quality of life in
your customers. If the owner of a food truck wants to be successful, they need to bring value to
the community they serve. Brand loyalty is built if you can deliver consistently, convenience,
and positive customer experiences.
The Advantages
The start-up cost for a food truck can range from $45,000 up to $155,000. That is a fraction of
what a “Brick & Mortar” restaurant. It has been reported they spend a minimum of $375,000 up
to $1+ Million. A fully staffed food truck consists of two, maybe three people, so employee cost
will be drastically cut. The truck is mobile and can easily be relocated, anytime the need or want
may arise.
Food Truck Case Study
Columbia Southern University
Introduction to Business
BBA 2010
Food Truck Case Study
Introduction
Prior to 2008, the food truck industry was almost nonexistent. Food Truck Nation reported the
food truck industry gross revenue for 2008 was $650 Million gross revenue. Then in 2011, the
industry blew up over the next decade. It was reported the industry had a 7.5% growth annually.
In 2017, the food truck industry had a gross revenue of $2.4 Billion. Food Truck Operator reports
a food truck annual gross revenue between $250,00 to $500,00.
I have gathered some important information for anyone prospecting the food truck entrepreneur
business venture. Anyone considering buying a food truck needs to consider these factors prior to
buying into this industry. The key factors to consider are, as follows: 1) What value does the
truck bring to the community? 2) What are the advantages? 3) What are the risks? 4) What
characteristics should the owners possess? 5) What type of entrepreneurship is displayed? 6)
Why additional support is critical? and 7) Recommended suggestions.
Value to the Community
All food truck owners need to establish a positive working relationship with local vendors in the
community, to ensure their inventory needs are met with high quality ingredients, in a cost
efficient and timely manner. Your mission should be to provide quality food to the community
in a convenient and affordable way. Your organization needs to enhance the quality of life in
your customers. If the owner of a food truck wants to be successful, they need to bring value to
the community they serve. Brand loyalty is built if you can deliver consistently, convenience,
and positive customer experiences.
The Advantages
The start-up cost for a food truck can range from $45,000 up to $155,000. That is a fraction of
what a “Brick & Mortar” restaurant. It has been reported they spend a minimum of $375,000 up
to $1+ Million. A fully staffed food truck consists of two, maybe three people, so employee cost
will be drastically cut. The truck is mobile and can easily be relocated, anytime the need or want
may arise.
