Are you wondering how to start a food truck? If so, you’re not alone. Since they cost less to start than traditional brick-and-mortar restaurants, food trucks are appealing to aspiring restauranteurs. Watch Part 2: If you’re wondering what it takes to start a food truck—and how you can make it successful—you’ve come to the right place. In this 2-part interview with Kyle Gourlie, owner of the Vet Chef, we talk about how much his food truck cost, how he’s built a successful food truck business, and his plans for the future. After its founding in 2016, the Vet Chef quickly became one of the most popular food trucks in western Washington. It was voted Best Food Truck in Western Washington in 2017 and has doubled its sales in each subsequent year, with recent sales nearing the half-million dollar mark. The Vet Chef isn’t just about profit. A veteran of the United States Marine Corps, Chef Gourlie also uses his business to support fellow vets. Being veteran-owned is a huge part of the Vet Chef’s identity and it’s not just a marketing gimmick. They offer jobs and mentorship to veterans, providing a community outside the military. If any of Chef Gourlie’s answers resonate with you, we’d love to hear about it in the comments! And make sure you subscribe to our channel if you like this video and want to see more like it. Resources: Start or Grow Your Business with UpFlip Academy – Find Out More About Kyle’s Food Truck Business – Timestamps: 0:00 Intro 1:36 Meeting The Owner Kyle 3:00 Initial Budget 4:32 Yearly Revenue and Profit Margins 5:26 Pitfalls of Starting a Food Truck Business 6:16 Three Food Truck Business Tips 8:21 Thoughts On Breaking Even 10:10 Doubling Sales Year-After-Year 11:27 Employee Costs 12:32 Key Factor In Launching A Food Truck 14:05 Serving Mexican Food 14:42 Outro #foodtruckbusiness #foodtruck #foodbusiness
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