• Generate revenue at a fraction of the cost of starting a brick and mortar restaurant.
• Existing restaurateurs can leverage their kitchen to service their food truck – a strategic advantage in the current environment.
• You can never have a bad location – especially with our access to prime locations.
• Build brand equity and new, loyal customers.
• Test various foods and concepts – it is much easier to change the concept or wrap on a truck than a physical restaurant.
• Assess the validity of a new/additional location without having to sign a long-term lease or do an expensive build out. Truck to retail is common.
• Add or expand the catering aspect of your business – the most profitable part of the restaurant business.
• Additional trucks are easily added, and a successful business is easily sold.

Food Truck Outfitters can assist with every aspect of your food truck purchase. Via our exclusive relationship with Miami Trailer, we are able to offer our clients a 100% customized truck at a price that nobody else can match. Most trucks are 16 feet long, but 18-foot trucks are available as well. We offer both brand new trucks that come with a full three-year warranty, or pre-owned trucks with 100% re-built engines. As part of our service offering, FTO will manage every aspect of your food truck project, from design through build and delivery, allowing you to focus on other key aspects of your food truck business. Truck delivery takes 10 weeks from the time your deposit is received.

Yes. In Atlanta, by law, every food truck must have access to a stand-alone kitchen or commissary that is owned or operated by the owners of the food truck. Two separate entities that are not contractually related to each other cannot share kitchen space. Unfortunately, no facilities currently exist that rent kitchens specifically for food truck operators. Food Truck Outfitters has an extensive network of brick and mortar restaurants across metro Atlanta that would be interested in leasing kitchen space exclusively to our clients. We manage this entire process from making the connection to negotiating the agreement, offering FTO clients a huge strategic advantage over the competition.

Most successfully marketed food trucks have a plan centered on the Internet, including a well designed website, and a smart, active social media strategy. Food Truck Outfitters has over 12+ years experience in all areas of digital media, including creating smart strategies for large brands to drive awareness and revenue, designing top of the line websites, and leveraging social media to our client’s advantage. In addition, we are able to help with other key items such as branding (logo creation), truck design, etc.

In addition, we recommend that all truck owners join the Atlanta Street Food Coalition, a not-for-profit organization that does a great job of promoting its members and creating food truck events all across Atlanta.

• A food service permit for your fixed kitchen (issued by the county environmental health services department where the kitchen is located),
• A mobile food service permit for your mobile unit (issued by each county environmental health services department where the truck will be operating), and
• Permission to operate a vending business in each municipality/unincorporated area where the mobile unit will operate (this might be as simple as a business license, but things get more complicated the larger the municipality).

One of the most common mistakes we see is a truck owner entering the business under funded. In our experience, successful food truck operators have a sound business plan as well as ample funding to purchase a truck, along with additional necessary items like website and truck design, kitchen rental, permitting, and working capital. We advise our clients to have a minimum of $150,000 in startup capital. In our experience, an under-funded food truck, regardless of how good the food or how hard the owners may work, is doomed to failure. Food Truck Outfitters has partnerships with various sources of funding for those who meet qualifications. Funding can range from a traditional bank loan to lease back options for purchasing a food truck.
We assist clients at every step in helping them secure proper financing, which includes the creation of a sound business plan.

This is variable, but some of the most successful food trucks generate revenue that rivals some of the most successful brick and mortar restaurant concepts, but operate at a fraction of the cost. In addition, many food truck owners who have been successful with an initial truck choose to expand to two or more trucks much in the way that a successful restaurant may choose to franchise its concept. Successful food trucks are on the road for at least five days per week (we advise six) and often serve at least two meals per day, typically lunch and dinner.

First, food trucks are limited to two locations of operation in each county where they are permitted. These locations must be determined at the time of permitting and can only be changed with permission of the county environmental health department. Additionally, each location must meet certain specifications that are given in the state’s food service rules (i.e., there must be an accessible bathroom within 150 feet of the location).

Second, food trucks can be prohibited from carrying raw meat, vegetables, eggs, and seafood. In reality, this means that mobile food units are severely limited in what type of menu they can offer to the public.

Third, food trucks are required to have a commissary that is owned or operated only by the owners of the food truck. Two separate entities that are not contractually related to each other cannot share kitchen space.

Finally, each municipality in the metro area (and the rest of the state, for that matter) has its own rules/regulations/ordinances that must be followed. Typically, these municipal rules/regulations/ordinances govern the locations where food trucks are allowed to operate.