Hey, dummies, want to open a food truck? Well, now there's a guide that simplifies the process for you: Running a Food Truck For Dummies is out now (buy on Amazon). Written by Mobile Cuisine Magazine editor Richard Myrick, the book tackles topics like how to use Twitter and how to navigate your city's regulations. If you're looking for information on how to fry foods that aren't normally fried or put things that are normally not found in tacos, then you're on your own.
Below, a few video promos of the book, including the author's ruminations on why food trucks caught on during the recession, interviews with several Indianapolis food trucks, and a quick trailer. Would you rather blog about food trucks than actually run one? There's a For Dummies for that, too.
Video: Food Truck Book Trailer
Video: Food Truck Phenomenon
Video: Food Trucks Owner Interviews
Running a Food Truck For Dummies® Helps Current and New Owners Succeed in the Mobile Food Business
Food trucks, a long-standing part of American and world culture, have never had it so good. With cult followings, celebrity endorsements, Food Network attention, and thousands of social media followers, these mobile dining outlets have never been so popular. Foodies all over the country are rushing to stand in line to sample their fare.
Available now, Running a Food Truck For Dummies® (Wiley, 978-1-1182-8738-5, August 2012) introduces aspiring entrants to the street food scene and helps them start their own food truck business and operate it successfully. Written by Mobile Cuisine Magazine Editor-in-Chief Richard Myrick, the book includes details on how to select your mobile food platform, business and legal requirements, and social media guidelines to help promotion.
“Just like a restaurant, simply opening a food truck is not a guarantee for success. A food truck owner needs to understand all of the hats they will wear as a small business owner,” says Myrick. “A mobile vendor might be in a city that is very supportive of their operation, they may have the perfect locations to sell their product from, and they may be masters in marketing, but if their food is awful and refuse to fix the problem ? they will not be staying open for very long.”
For more information about Running a Food Truck For Dummies, please visit Dummies.com or check out this recent video interview with the author.
About the author:
Richard Myrick is one of the foremost thought leaders on the mobile food industry. He is editor-in-chief and founder of Mobile Cuisine Magazine (www.mobile-cuisine.com), a central resource for mobile street food information.