GETTING DOWN TO Business

FACTS

& STATS

WHAT’S DRIVING THE GROWTH?

A 12.4% increase in the past 5 years

AVG. REVENUE GENERATED ANNUALLY

$12.40AVG. SPENT PER ORDER

AVG. STARTUP COST

OF OWNERS HAVE FEWER THAN 3 EMPLOYEES

OWNER SATISFACTION IS HIGH: NO BUYER’S REMORSE HERE…

WHERE ARE OTHER TRUCKS LOCATED?15% INDUSTRIAL WORK SITES

12% SHOPPING MALLS

18% OTHER SPECIFIC VENUES OR EVENTS

MOST OWNERS (44%) WORKED IN AN UNRELATED FIELD BEFORE STARTING THEIR TRUCK

PREVIOUSLY WORKED IN THE FOOD INDUSTRY

WERE STAY-AT-HOME PARENTS OR UNEMPLOYED

BREAKDOWN OF OPERATING EXPENSES

FOOD AND BEVERAGE

INSURANCE, REPAIRS AND MAINTENANCE, LICENSES AND FUEL

EMPLOYEE WAGES

OTHER

OVER 4,000FOOD TRUCKS IN THE U.S.

Getting served the right info is key to cultivating a business and ensuring success in the food truck industry. Here's a glance at what it takes to get started and grow a profitable food truck business.

Sources:https://www.fastcasual.com/articles/food-truck-growth-goes-full-throttle/http://www.statisticbrain.com/food-truck-industry-statistics/https://www.webstaurantstore.com/article/146/food-truck-marketing.html https://www.smallfoodbiz.com/2012/07/30/the-real-deal-behind-running-a-food-truck-infographic/https://mobile-cuisine.com/trends/2015-food-truck-industry-statistics-show-worth-of-1-2b/

The rise of social media and ability to share location instantly —any time, any where..

SOCIAL MEDIA

INSTANT GRATIFICATIONPopular with time-starved millennials, who make up 47% of food truck tra�c.

Brick & mortar restaurant extensions. These account for 30-40% of food trucks.

BRICK & MORTAR RESTAURANT

FOOD TRUCKSFood trucks are more cost-e�cient to open and operate than traditional restaurants.

Revenue has risen annually to

in today’s food service industry

Food trucks are the

FASTEST-GROWINGBUSINESSES

The Truck STOPS HERE

27%

26%

18%

29%OF FOOD TRUCK OWNERS CAN’T IMAGINE WORKING ANYWHERE ELSE!