Food Trucks
Marketing a New Food Truck: The First 90 Days With No Budget
A new truck doesn't have an awareness problem, it has a repeat problem — a week-by-week plan that needs no ad spend.
The Avocado
Food Trucks articles
Plan and run a food truck with guides to POS systems, commissary costs, online ordering, seasonal demand, and choosing profitable events.
Food Trucks
How Seasons Affect Food Trucks: What 8,043 Orders Show
An anonymized analysis of 8,043 food-truck orders shows why summer is not automatically stronger for every operator—and what owners should plan for.
Food Trucks
Menu Engineering Breaks on a Food Truck. Here's the Fix.
Standard menu engineering asks which items are popular and which are profitable, then sorts them into four boxes — stars, plow-horses, puzzles, dogs. It's genuinely useful advice, and it was built for a dining room.
Food Trucks
What a Commissary Kitchen Actually Costs — and What to Ask Before You Sign
Every commissary listing leads with an hourly rate, and that rate is the least useful number in the deal.
Food Trucks
The Event Math Nobody Does Before Saying Yes
The vendor fee is less than half the cost of working an event, and the number that flips most decisions is what you'd have made at your normal spot instead.
Food Trucks
Do Food Trucks Need a Kitchen Display System? A Practical Guide
Disclosure: Avocado builds point-of-sale and kitchen display tools for food trucks and restaurants. This guide explains when a KDS is useful, when a printer may be enough, and what to evaluate before choosing either option.
Food Trucks
How to Set Up Online Ordering for a Food Truck: A Practical Guide
Disclosure: Avocado builds point-of-sale and online-ordering tools for food trucks and restaurants. This guide explains the operational decisions behind a successful online-ordering setup, whether you use Avocado or another provider.