Field notes for food truck owners
Margin, menu, and operations advice from the team building the platform — and from the trucks running it.
Lowering Food Cost Without Shrinking Your Portions
Most trucks try to fix food cost by cutting portions. Here is the order of operations that actually works, from measuring variance to pricing with intent.
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July 14, 2026 · 6 min read
Inventory Tips for a Truck-Sized Pantry
You do not have a walk-in. Here is how to run tight pars in a space the size of a closet, with daily counts and low-stock alerts.
July 2, 2026 · 6 min read
MarketingFood Truck Marketing That Fills the Window
Posting your location an hour before service is not marketing. Build a customer list at checkout and use it to fill the window.
June 21, 2026 · 6 min read
PricingPricing Your Menu With Confidence
Contribution margin, not food cost percentage, should drive your menu decisions. Here is the math, with worked examples.
June 9, 2026 · 7 min read
TeamManaging Employees in a Six-Foot Kitchen
Clear roles, a real time clock, and labor numbers you look at weekly. How to manage a crew in a six-foot kitchen.
May 27, 2026 · 6 min read
Food CostRecipe Costing: The Habit That Pays for Itself
Sub-recipes, yields, and waste factors are where the real money hides. Cost every dish so your prices stop being guesses.
May 12, 2026 · 7 min read
LoyaltyGrowing Repeat Customers Instead of Chasing New Ones
A third visit is worth more than a third follower. Make the second visit easy with saved favorites and timed rewards.
April 29, 2026 · 6 min read
OperationsFestival Preparation Checklist for Food Trucks
A festival can be your best day of the year or your most expensive lesson. Prepare the menu, pars, staff, and equipment.
April 15, 2026 · 6 min read
Advice is good. Numbers are better.
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