In the first two parts of our series on how to start your own mobile food business, we covered basic business concerns and the costs intrinsic to running a food truck. In this final post, we’ll go over rules and regulations, at least those regulations found in Los Angeles County!
Permits & Licenses
Luckily there are organizations to help food truckers sort out these rules and regulations. The Southern California Mobile Food Vendors Association (SoCalMFVA) provides support and a unified voice for this growing industry. The Loncheras Association (www.loncheros.com) has supported the traditional lunch and taco trucks in the past. And support is often needed, whether it’s legal backbone when other interests want to shut you down or encouragement from a community of fellow hard-working business people and food enthusiasts.
Before getting into the food truck business, honestly ask yourself if you can handle its unique challenges. With Frysmith, we typically spend 70 hours per week getting supplies, prepping food, driving to locations, trying not to get heat stroke, negotiating times to accept deliveries, emailing, planning our weekly locations, doing payroll, and a multitude of things that keep cropping up that we still haven’t gotten around to doing. And from what I gather from other truckers, that’s the norm! This business isn’t for people who want to make money quick. It’s for people who love food, have always wanted to own their own business and aren’t afraid to work their butts off!
If you have any further questions about food trucking that I haven’t answered in this series of posts or aren’t in the links below, feel free to email us at firstname.lastname@example.org. Happy trucking!