Don’t End Up on the Kiss Cam of Failure: 5 Food Truck Mistakes to Avoid
In a scene that felt straight out of a sitcom, a certain tech CEO recently found himself caught on the stadium Jumbotron at a Coldplay concert. Let’s just say, the embrace with a coworker was memorable. The video went viral. His job? Not so lucky.
The lesson here? Public mistakes can have private consequences, whether you're running a startup or slinging delicious sliders from a truck.
Now, your food truck probably won’t land you on a kiss cam, but a bad move can still stall your momentum. The food truck industry can be tough. Estimates say around 60% of new trucks close in their first year. The good news? Most failures are preventable once you know what to watch for. Let’s get into it.
[ Join Goodfynd invoicing today! ]
The Bad News: Why Food Trucks Fail
1. No Plan No Profit
Jumping into business without a plan is like hitting the gas with no GPS. Many food truck owners skip the business plan or market research, only to realize later that they misread the demand or missed critical costs. You need to know your audience, your budget, your local challenges, and your competition before you ever fire up the grill.
2. Financial Fumbles
Money can disappear faster than a Friday lunch crowd. From underestimated startup costs to rising daily expenses like permits, supplies, and payroll, many trucks run out of cash early. It’s common to overspend on the truck itself and then have nothing left for marketing or emergencies. Budget realistically, watch your spending closely, and make sure your pricing actually earns you a profit.
3. No Marketing, No Customers
You might serve the best burrito in town, but if people don’t know where to find you, it won’t matter. Many trucks rely on word-of-mouth or the occasional Instagram post, but that’s not enough. Successful trucks treat marketing as part of the job. That includes daily updates, engaging content, clear branding, and a consistent online presence. If they can’t find you, you can’t feed them.
4. Skipping Permits and Health Codes
Some folks assume a food truck is more laid back than a restaurant. It’s not! Permits, inspections, and compliance are just as important. One health code violation can shut you down for days or worse. Customers also talk, and they’ll remember if your truck isn’t up to standard. Make sure every aspect of your operation is licensed, inspected, and squeaky clean.
5. Burning Out
Running a food truck is no walk in the park. It’s early mornings, long days, endless prep, and constant pressure. If you try to do it all yourself without a support system, burnout comes fast. You need help, structure, and rest. Take care of yourself so you can keep taking care of your business.
The Good News: Goodfynd
Dodging failure is just the first step. Now it’s time to grow, and Goodfynd is custom built to help!
We’re launching a new weekly series called Friday Fuel, where you’ll get practical, no-fluff strategies and products to help your food truck run smoother, earn more, and stay ahead of the game.
This week’s topic? Invoicing.
It may not get the spotlight, but invoicing is the backbone of catering and catering is where the real money is. A strong invoicing system helps you secure higher-value gigs, lock in deposits, and keep everything above board when you're handling large events.
Even better? Invoicing unlocks a powerful advantage when it comes to tipping. Our unique tipping system has already generated over $1 million in tips in under 18 months, with two out of every three invoices receiving tips. And with "no tax on tips" that’s not just extra money — it’s real, untaxed revenue in your pocket.
Check back this Friday for the full breakdown. We’ll show you how to invoice smarter, get paid faster, and keep more of what you earn.
Until then, keep the good decisions cooking. [ Join Goodfynd invoicing today! ]