The Avocado
Plan and run a food truck with guides to POS systems, commissary costs, online ordering, seasonal demand, and choosing profitable events.
In Florida, a cooking food truck needs one state license from DBPR, and Statute 509.102 stops cities from selling you a second one. Here’s what it costs and what’s still local.
A new truck doesn't have an awareness problem, it has a repeat problem — a week-by-week plan that needs no ad spend.
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.
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.
Every commissary listing leads with an hourly rate, and that rate is the least useful number in the deal.
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.
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.
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.
