It’s not always the big bills that hurt your bottom line — it’s the quiet leaks. Overbuying inventory you don’t sell. Serving portions that are too big. Handing out free sauces without tracking. Those small hits add up fast — I’ve seen trucks lose $800–$1,200/month just from poor portion control or waste. Here’s the fix: ✅ Track your top 5 selling items’ food cost weekly. ✅ Set clear portion sizes for every dish. ✅ Treat sauce cups and add-ons like inventory — they cost you, too. ✅ Use smaller containers or plates. The same amount of food looks fuller in a tighter space — customers perceive it as generous, but you’re saving food cost every single order. 💬 What’s one small leak in your business you fixed (or need to fix) this month?

Most food brands waste money hiring random influencers with no plan. Here’s the formula that finally moved the needle for us 👇🏽 🔥 1 Big Influencer + 2–3 Small Creators per Month That’s it. Simple, consistent, and powerful. Here’s why it works: 1️⃣ The Big Influencer = Awareness. We choose one larger creator each month with strong local reach (not just followers). They bring the buzz and new eyes. 2️⃣ The Small Creators = Consistency. We work with 2–3 micro-influencers (under 10K followers) in exchange for comped meals. They keep fresh content flowing and reach real, engaged locals. 3️⃣ The Mix = Momentum. Big posts drive traffic spikes. Small creators keep you in the feed every week. Together, it compounds. 💡 We stopped chasing one-off shoutouts and started building relationships. The smaller creators became loyal regulars — and their posts still bring us customers months later. If you’re running a food truck or restaurant, try this 30-day system. Track engagement, sales bumps, and repeat customers — you’ll be shocked at how much more consistent your marketing feels. 👇🏽 Comment “PLAN” and I’ll drop the exact outreach message + monthly influencer tracker we use.

If your truck only runs smooth when you’re there — you don’t have a team system, you have a babysitting system. Here’s how to fix it 👇🏽 1️⃣ Define Every Role – Lead, cook, cashier, runner. Each person should have a written checklist that matches their shift. No overlap, no guessing. 2️⃣ Create a Chain of Command – One person gives direction per shift. No chaos, no “who’s in charge today?” moments. 3️⃣ Document Everything – From how to open the truck to how to plate wings. Systems live on paper, not in your head. 4️⃣ Weekly Check-Ins – 15 minutes to review wins, issues, and goals. Consistency beats intensity. The goal isn’t to manage people — it’s to build leaders who can run your truck without you. 🔥 Drop a comment: what’s the hardest part of building a reliable team — finding good people, training them, or keeping them accountable?

If you’re still stuck doing everything yourself on your truck, here’s what to fix first 👇🏽 1️⃣ Prep Systems – Every station should have a labeled prep list with daily par levels. This keeps your team from over-prepping, reduces waste, and ensures consistency across shifts. Bonus tip: post photos of properly stocked stations so new team members always know what “ready” looks like. 2️⃣ Communication System – Don’t rely on verbal updates — use a daily shift report system. Have your closing lead send a quick message or photo at the end of every shift covering: • Sales total 💵 • Inventory that’s low 📦 • Equipment or maintenance notes ⚙️ • Any team issues or wins 🙌🏽 This keeps leadership informed, prevents miscommunication, and makes every morning start smoother. 3️⃣ Cash & Sales System – Track sales, food cost, and labor every day. My target numbers: 28% food cost and 22% labor. If either creeps higher, it’s a red flag — review your portion sizes, scheduling, or pricing. Staying on top of this daily keeps your profit margins healthy. Your business should run with you — not because of you. Build systems now so your truck can operate smoothly even when you’re not there.

Let’s build your business together. 💪 Whether you’re still in the idea stage or already serving plates, this is your space to share and grow. Post your menu, concept, or food truck theme below — and our community will give you real, constructive feedback from other owners, chefs, and aspiring entrepreneurs. 🔥 What to Include: - Your truck name (or idea) - Your menu or signature items - Your target audience (late-night crowd, lunch rush, events, etc.) - Any specific question you want feedback on (pricing, menu design, naming, etc.) 💡 Example: Truck Name: The Brisket Box Menu: Brisket mac, smoked rib tacos, cornbread muffins Target Audience: Late-night BBQ lovers Feedback Question: Should I add a chicken or seafood option? This post is your chance to get real guidance from people who are already doing it — and help others refine their ideas too. 👇 Drop your concept or menu in the comments — let’s make your vision sharper before you roll out!