RESOURCE

How to Start a Food Truck

Check out our in-depth guide to starting a food business with lower upfront costs than a full restaurant!

The Essential Guide to Starting a Food Truck Business

Campus of Interest*
Program of Interest*

Clicking the "Download the Guide" button constitutes your express request, and your express written consent, to be contacted via phone, text, and/or emails by Auguste Escoffier School of Culinary Arts at the number(s)/email you provided, regarding furthering your education and enrolling. You understand that these calls may be generated using an automated technology. You are not required to agree to receive automated calls, texts, or emails as a condition of enrolling at Escoffier. You can unsubscribe at any time or request removal of street address, phone number, email address via Escoffier website.

America's Top Online Learning Providers 2023 badge from Newsweek

What’s Inside?

Inside this step-by-step guide, you can find:

  • Tips for handling costs and licensing logistics
  • Secrets to building a menu made specifically for a mobile kitchen
  • Food truck marketing tactics
  • …and so much more!

how to start a food truck screenshot desktop
how to start a food truck screenshot

Join the Rapidly Growing Food Truck Movement

The potential benefits of starting your own food truck:

  • Own a food business with generally lower startup costs and overhead than a full restaurant
  • Mobility to travel with your business
  • Opportunities for creative freedom with your menu, location, and branding due to a smaller business size
  • …and many more benefits that we discuss in our guide!

Get Started on Your New Entrepreneurial Journey Today!

With the right education and business plan, you can begin building a successful food truck business.*

Download the detailed, step-by-step guide and start planning your new venture in food entrepreneurship!

After my experience at Escoffier, I noticed a huge change in my business. I’m making more things from scratch instead of just buying them pre-bottled, using even the remains of vegetables and meats to blend and make marinades and stock. I also really love the routine factor of culinary school. I use that same model now on the food truck and our days run better and orders are going out a lot faster.”**
Nahika Hillery headshot NAHIKA HILLERY
ESCOFFIER CULINARY ARTS GRADUATE AND FOOD TRUCK OWNER

Interested in Culinary School Scholarships?

Get our guide to discover how you can manage the cost of your education.

Get the Guide