Curious about pizza food trucks

I live in the San Francisco Bay Area and have seen a handful of pizza trucks pop up over the last couple of years. I'm curious about how the costs and day-to-day operations compared to a brick and mortar restaurant.

How do they handle scale and refrigeration with such a small footprint? Is the cost structure better than a restaurant?

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Raj Irukulla admin
posted about 5 years ago

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I own both and they're are plus and minuses to both. You're not paying for servers, rent, bathrooms and a whole bunch of other items with a truck. At the same time, rain helps a brick and mortars pizza sales, it destroys a trucks day. The ideal for a truck set up is dependable locations and gravy special events to top it off. It's also pretty nessecarry to have an off site commissary to prep dough and toppings. I have my existent locations for that. If you have under 100k working capital, a truck is a smarter path than trying to take on a restaurant and running out of cash. If you got a choice location, and a community seeking the pizza alternative you provide, a brick and mortar is better.

Mike Bausch
posted about 5 years ago

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