One truck, two truck, three truck.
They used to say that you couldn’t throw a record in San Francisco without hitting a DJ. Now? You can’t throw a taco without hitting a food truck.
The average start up cost of a fixed location restaurant is $500,000. For a food truck, that number is closer to $100,000.
Takin’ it to the streets.
Bobby Hossain’s family owned a Thai restaurant before switching to their current Phat Thai food truck, “The minute we crunched the numbers, moving to a food truck was a no-brainer.”
Phat Thai and other food trucks believe that card acceptance has fueled their growth.
Keep it moving.
“At lunch, it’s all about speed. Customers want something tasty and quick. Card transactions keep our line moving. And that’s better for us, too. We need to serve 100 lunches just to break even, and our goal is 200. That’s a lot of Thai Sticks in 90 minutes.”
Card reader = game-changer.
During the week, Bobby’s family works the Financial District at lunchtime. On Fridays, they work Off the Grid’s marquee event at Fort Mason.
“Fridays are different than the lunch rush. It gets busy, sure, but people take their time deciding. They spend more time focused on the different food choices. But one thing is the same—card acceptance is mandatory. Before even looking at the menu, at least 1 in 10 customers asks, ‘Do you take cards? I don’t have any cash.’”
Where to catch them.
Check the map at offthegrid.com for the 35+ food truck events throughout the San Francisco Bay Area.
