Are Food Trucks the solution to Dining Out during Covid-19?

Posted by Firouzeh Tahbaz
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Venture Food TrucksCovid-19 has been an industry-changing time for both independent restaurants and food truck owners. Restauranteurs all around the world are feeling the effects of this pandemic as we navigate our way through new and ever-changing guidelines around capacity, social distancing, and sanitizing standards.  We believe food trucks could be the best way for restauranteurs to offer their products during these unique circumstances.

One of the greatest benefits of food trucks right now is the ability to safely social distance your guests. People coming to your truck will stay in an outside area, with lots of space to spread out when line ups occur. You can easily mark spaces for people to wait or have people come at designated times. You do not have the added stress of managing an indoor seating area and operating at a 30-50% capacity, which greatly reduces profit in a restaurant environment.

The mobility of a food truck lets you choose where you are going to be, and it doesn’t always have to be the same location! Unfortunately, most special events were canceled this year but there are still many opportunities for food truck owners. Consider a combination of busy office buildings, University campuses, job sites, or parks depending on days and times of the week. If people expect you at certain times, it will give them something to look forward to.

You can provide creative options for your guests. These include catering for small outdoor gatherings with fixed pricing, or frozen take-home options on certain days of the week. At some locations, you could offer limited seating so guests can enjoy a dine-in experience. Lastly, if you have an outdoor seating area you could consider getting a temporary liquor license, or having unique beers and wines as a takeout option!

Keep your operating costs low with a tight team and minimal waste. You may find that you are more hands-on than before the pandemic to keep your costs down, but having a small, efficient team will do wonders for the bottom line. You may want to also downsize the menu slightly, and offer menu items that have interchangeable ingredients to minimize food waste.

As we look toward the future of the restaurant industry, food trucks are an advantageous and low-risk alternative to owning a brick and mortar location. What other benefits can you think of in regards to owning a food truck in this day in age?  Leave a comment below!

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