Opening a food truck means less investment and maintenance compared to a restaurant and covering as many locations as possible. Here’s a simple guide to get you started
Operating a food truck is much more than just making delicious food. It is about finding the right vehicle, acquiring necessary legal permissions, choosing your staff and finally identifying locations to maximise sales.
Take for example the case of Delhi-based Dosa Inc, a food truck business started by Jyoti and her husband Satya in 2012. After eight years, the truck caters to a network of 50,000 households across Delhi, Gurugram and Noida. They also have to be alert about the legal permits and hygiene protocols even today.
Like most food truck ventures, Dosa Inc was also started after the couple realised they wanted to take their local (South Indian) cuisine to people but at a low investment and easy maintenance of the vehicle. Another advantage of opting for movable eatery was to cover as many…