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In the wake of the COVID-19 pandemic, food trucks are having a huge moment. They make great, affordable food, and it’s easy to social distance when you’re outside! But you may be wondering how they keep themselves clean and follow the health code. 

Just like restaurant owners, food truck owners have to maintain standards. There are several food truck laws pertaining to their cleanliness and maintenance, and food trucks are regularly checked by a health inspector, just like restaurants.

Ease your mind by reading on to find out what you can expect as a food truck owner. 

State-Specific Health Code

Much of what health inspectors check for in a food truck varies from state to state. However, there are a few things that are required in most, if not every, state. These include:

• An up-to-date food handling license
• Visibly clean surface (a no-brainer!)
• No food in the “danger zone” temperature range
• Records of food purchases
• Alcohol license (if applicable)
• All food products are more than six inches off the ground

These are general guidelines, and some states are more strict than others. However, these are all signs that a food truck is being run in a compliant and sanitary way.

Regular Inspections 

Health inspectors generally arrive once or twice a year. They are impartial, and work for the state government. Therefore, a health inspector cannot be bought or bribed, and you can trust they’re giving an honest rating. 

Health inspectors also perform inspections if a business has received a significant number of complaints. If a business performs badly on an inspection, they’ll also run a follow-up to make sure the mistakes were mended. These inspections are often random and unscheduled. 

Food Manager Certification

Again, the requirements vary from state to state, but nearly every state requires a food service license. Foodservice licenses and food manager certifications just verify that you are allowed to serve food. It is the bare minimum of starting a food-centered business. 

This license is often accompanied by a ServSafe certification, which shows you know the proper food handling methods and won’t give your customers salmonella or food poisoning. Some states also have separate food truck permits that are different from the permits required to run a brick-and-mortar restaurant. 

Other Permits and Licenses

In addition to food handling certifications, food truck operators must have a business license and driver’s license. The food truck must also be registered as a commercial vehicle and needs commercial license plates. The process of acquiring these varies from state to state, but the requirement is ubiquitous across the nation.

Ease Your Mind When Serving from a Truck

Though they are lower-tech and more trendy than other restaurants, food trucks must meet a high standard. Any food truck owner worth their salt will know their state’s health code front and back. You want your customers to rest assured that the food you’re serving is safe and compliant. 

Starting your first food truck? We have plenty of advice for both fledgling and experienced food truck owners on our blog. Venture confidently into the world of mobile food service with us!

Want more food truck advice? Check out more blog posts here!

Thinking about starting a food truck? Request a free custom quote and one of our food truck specialists will help you design the truck of your dreams.

Stay up to date on everything Custom Concessions has to offer! Like us on Facebook and follow us on Twitter.

The post Staying Legal: How Food Truck Owners Follow Food Safety and Health Code appeared first on Custom Concessions.

Photo by Guillaume Gryn_DVS on Unsplash

Are you tired of working your tail off in a hot kitchen, only to be paid a pittance for your hours? Are you exhausted with your demanding boss, and wishing that you could do what you love at work—cooking—but do it for yourself instead of for your manager?

If so, then it sounds like you’re the perfect candidate to start taking command of your career and open a food truck that you can run on your own. Before you do so, however, you need to be aware of these seven food truck regulations so that your newly-opened business does not run afoul of the law.

1. Get a Vendor License

The first thing that you’ll need to do is get a vendor license from your state. This is a legal certificate that gives you the right to own and operate a restaurant entity. The process for applying for a food truck license will be different depending on your state.

2. Tax ID

The next basic regulation your business will need is a tax ID. This identification number is what allows you to collect sales tax from your customers. The government always wants its slice of the pie, so make sure that all of the transactions are subject to local sales taxes.

3. Commercial Driver’s License

Depending on the weight of the food truck that you operate, you may need to get a commercial driver’s license, or CDL, to drive it. If you choose the right vehicle for your food truck, however, you’ll be lucky enough to avoid this step.

Practicing for and getting your CDL is no joke. Most state DMVs take the road test for a commercial vehicle very seriously, and the bar is set pretty high.

4. Mobile Food Vendor Permit

You’ll need to apply for your state’s mobile food vendor permit. For many states, the number in circulation at one time may be limited. Thus, you must apply for this permit as soon as possible to ensure that you get to the top of the pile if there’s a waiting list.

5. Food Manager Certificate

Next, some state or local ordinances require that you receive a food manager certificate. This qualifies your business to handle, store, cook, and sell food. You’ll need to pass a basic inspection to prove that your food operations are healthy and safe.

6. Food Purchasing Protocols

You should know that in some states, food is not allowed to be cooked in a vehicle. That means food trucks can’t prepare the food inside the truck—the food needs to be prepared on something that isn’t a mobile conveyance and can then be sold from the truck. 

If that’s the case, you’ll have to prove food purchasing and preparation processes when you apply for your mobile vendor permit.

7. Parking Permit

Last but not least, remember that you can’t forget one of the most basic regulations of all: parking! The last thing you want is for your food truck to be booted, towed, or otherwise immobilized. Ensure that you are permitted to park and have the right authorization wherever you set up shop.

Food Truck Regulations You Need to Know

There you have it! Now that you know these food truck regulations, you’re all ready to start your business and keep it on the right side of the law.

If you’re ready to look at a vehicle for your food truck operations, contact us for a free quote!

Want more food truck advice? Check out more blog posts here!

Thinking about starting a food truck? Request a free custom quote and one of our food truck specialists will help you design the truck of your dreams.

Stay up to date on everything Custom Concessions has to offer! Like us on Facebook and follow us on Twitter.

The post 7 Food Truck Regulations You Need to Know About appeared first on Custom Concessions.

Investing in a food truck isn’t going to be cheap but has huge potential, so you need to be informed from the start and have a plan for being profitable. Below we’ll review some of the top operating costs you can expect to encounter when you start your food truck business. 

Fuel Costs

When using a food truck you have to consider fuel costs. No matter if you’re using your food truck locally or going across the country, fuel needs to be a line item in your budget. If you’re going across the country, you’ll need to factor in those costs before you travel.

You’ll also have to consider the size of your truck—the bigger the truck, the more you’ll be spending on fuel. How heavy the equipment you use will be a factor as well, as heavier equipment will add more weight to your truck. More weight equals higher fuel costs.

Calculate how many miles you’ll be going each day compared to your truck’s gas mileage to see how much you’ll be paying each month.

Keep in mind that gas prices vary from state to state. If you plan to travel across state lines make sure to calculate the difference.

Ingredient Costs

Know what ingredients you’ll be using frequently and how much they’ll cost you. Some foods are more expensive than others, especially meats and spices.

Try not to have a large menu, as more ingredients means higher prices. Moreover, you may not have space for as many different kinds of ingredients, depending on the size of your truck and how much storage is available.

Another way to reduce your ingredient cost is to rotate your menu with the seasons using seasonal foods. Buying food in season will save you a lot of money.

Buying in bulk can also reduce how much you should expect to pay. Keep in mind that you need space to store large amounts of food. You may want to store some of these bulk foods somewhere off site so they don’t crowd up the limited space in your kitchen and contribute even more to the gas-guzzling nature of your food truck.

When looking at your food costs, a good rule of thumb is to keep your food costs between 28%-35%.

Demand

When you set up shop, you need to know your demographic. You need to tailor your menu to the people you’re serving. What you sell in one location may not sell well in another location.

You also need to predict how many people will come to your truck. You don’t want to have more food than you need. Too much food can lead to waste, which basically means money down the drain.

Review how well other food trucks in the area have done. Look at sales forecasts and previous sales made by other food trucks.

Moreover, review when food trucks are more popular in that specific area. You want as much foot traffic as you can get.

On top of that, when people go to food trucks, they’re not expecting a large menu. Be clear about what you’re selling. If potential customers don’t understand what you’re selling they won’t buy from you.

Permits, Licenses, Certificates, and Insurance

There are many fees that come with food trucks. Make sure you can afford them before you start a food truck business.

Permits, Licenses, and Certificates

You need permits, licenses, and certificates to be able to legally serve food. For example, you’ll need health permits, hazard prevention, vehicle, and zoning permits. Moreover, food safety certificates may be required (e.g. ServSafe certified).

You may need to get many permits if you go out of your state, or even to a different location in your state. States and local jurisdictions (e.g. counties, towns) have different regulations and prices.

Research each location before you go to make sure you have the proper documentation. Getting this documentation can take time so prepare in advance.

Be aware of how often these need to be renewed as well. Each time you need to renew you’ll have to shell out more money.

Once you have all your documentation, you’re still regulated on where you can set up shop. There will be specific locations and hours you’ll be able to sell food.

Insurance

Not only do you need permits, certificates, and licenses, but insurance as well. Insurance is essential for protecting your business, but it comes at a cost.

Some types of insurance you’ll definitely want include auto, liability, and workers’ compensation. You’ll also want a business owner’s policy. This should bundle in your general liability and property insurance.

Getting bundle deals for your insurance will reduce the amount you’ll be charged for them.

Renting Space

Unlike a restaurant, you’re not guaranteed a fixed space. You need find somewhere to park your vehicle when you’re not serving food.

Moreover, you won’t have as much space as a restaurant. If you can’t get everything done in your food truck, and/or can’t hold everything in it, you’ll need extra space, like a commercial or commissary kitchen.

Parking

Before you go on the road, research your route ahead of time. Reserve parking, if possible. By reserving space ahead of time you may also save on costs.

Commercial/Commissary Kitchens

If you need to store food, you may want/need to use a commercial or commissary kitchen. You can pick up food as you need it.

Keep in mind how far away the location is from where you’re selling your food. You don’t want to make many trips if you have to travel further away from the kitchen.

Having access to one of these kitchens will make it easier for you to prep all your food beforehand. You won’t have to try and prep your food in the small space of your food truck.

On top of that, your food truck may not have all the equipment you need to prepare your food beforehand.

Top Food Truck Costs

These are some of the food truck costs you need to be aware of. Do your research to learn about other costs that could affect you. Look for ways to reduce your costs—you don’t want to pay more than you have to.

Want more food truck advice? Check out more blog posts here!

Thinking about starting a food truck? Request a free custom quote and one of our food truck specialists will help you design the truck of your dreams.

Stay up to date on everything Custom Concessions has to offer! Like us on Facebook and follow us on Twitter.

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