NOT
_{START
A FOOD TRUCK}

Most people buy the kitchen first.

This book reverses the risk.

I bought the trailer with no experience, in a town of 1,800 people. At the peak we were doing 400–500 meals, four services a week, and the business crossed $600,000 in a year.

The useful part is not the number. It is the sequence: become the weekly event, sell it before you cook it, one product done obsessively well, use a kitchen that already exists, and treat attention like equity.

This is not a passion book. It is the field manual I wish I had before I took the expensive path.

Questions I did not know to ask

If you feel that you still have questions before pulling the trigger, I understand. Shoot over your Email.I’ll send a worksheet of the questions I did not know existed when I bought the trailer.No seven-day launch plan. Just the options you might not know to ask about, centered around powerful principals, I wish someone had handed me.