I love cooking and I love people loving my cooking. However, I don’t like getting told what to do for long term, so working in a kitchen or restaurant is probably a bad position for me. I’ve given years of thinking about working or running a food truck with a rotating menu. It’d be cool to travel around and see different people a day enjoying my different dishes, but I’ve never actually heard the everyday ins-and-outs of working in a food truck. What are some experiences (good or bad) working in a food truck that you could share?

  • tal@lemmy.todayEnglish
    10·
    2 months ago

    I don’t know about food trucks in particular, but I recall reading that restauranteering is a very competitive business, that the average lifetime of a restaurant is something like four years.

    kagis

    This says five years:

    https://www.perrygroup.com/foodservice-expert-overview-on-how-long-restaurants-last/

    Of those restaurants and foodservice businesses that made it beyond a year, 70% failed within the next 3 to 5 years. Of those that made it beyond then, 90% remained successful and stayed in business longer than 10 years. There is a more recent article this week in The News Press that reports similar results that our foodservice expert report concluded more than a dozen years ago. This excerpt, along with the full story, shows times have not really changed that much as a restaurant management consultant and what you can learn from these Florida restaurateurs: “According to therestaurantbrokers.com, the average restaurant’s life span is five years with up to 90 percent of independently owned restaurants closing in year one.

    • EABOD25@lemm.eeOPEnglish
      3·
      2 months ago

      Holy fuck. No bueno. So you’re saying it’s not a long term career?

    • onoki@reddthat.com
      2·
      2 months ago

      What are the numbers for other startups? As far as I recall, the numbers for non-food businesses are in the same ball park. I.e. founding a successful company is difficult.