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Life Lessons
Building a Food Truck, Together Part Four — On the Road
If you build it, they will come.
Before we actually hit the road, we had final inspections. Michael held back a chuckle as I led the inspectors around, showing them all the things they were supposed to look for but didn’t.
Since we had to follow all their rules, I made sure the inspector checked them off one by one — by the way did you see the anti-siphon valve on the truck fill-faucet?
We had a licensed food truck approved by county health and the state of California. Now we had to make our mark on the community. It wasn’t easy finding great lunch spots, and when you are just starting, you don’t get many calls for special events. We worked Home Depot, we worked small strip malls that would have us — or I should say Michael worked them with his older brother Benji. But it was pretty much a one-person operation in the early days, and the truck could not support two people. I helped clean up, kept the books, and solved problems as they arose. Michael served great food, and the prices were reasonable. Word of mouth and Facebook were our best sources of new customers and special events.