Читать книгу Running a Food Truck For Dummies - Richard Myrick - Страница 8

Your menu is going to be the tool used to attract your customers, but a lot goes into preparing the items on that menu. This work includes the menu’s content and design (see Chapter 8), where the food is going to be stored and prepared (I explore commissary and commercial kitchen options in Chapter 9), the supplies you need to prep your meals (see Chapter 10), and who will actually prepare it (check out Chapter 11 for info on hiring and training your staff).

You may spend much of your day working in your truck, but completing the business aspects, like bookkeeping or calling your suppliers, from inside your truck can be difficult. You need an office to do these tasks, whether it’s at your home or in another location. Chapter 12 helps you set up your office.