• Danielle Custer's food-truck gamble: $100,000 just to buy in
• Food Trucks 101
• up and running for between $80,000 and $100,000
• looking for a used, 16- to 18-foot “step van” (similar to a delivery truck a driver can step into). Once she finds one, she will have Northwest Mobile Kitchens, of Portland, help her design and outfit it.
• We love our truck because it’s our goodwill ambassador. But if it’s your only business, if you don’t have a place where you can have regulars, it just kills you
• Edison said the truck has a profit margin similar to that of a brick-and-mortar restaurant (typically 2 percent to 4 percent).
• “The key is good food at good prices. Customer loyalty is paramount to being able to ride the waves of the economy,” she said. “We sell a lot. We have a small menu and we do it really fast, really well. We try to sell as much as we can, as fast as we can.”
• “On a good day the average food truck is going to do $1,000. Probably ... most aren’t doing that,”
• “With the weather, the equipment being moved around, the wear and tear on a truck, you’re definitely looking at an uphill battle.”
• Costs — after getting the vehicle and outfitting it — include food, payroll, insurance and various fees, plus rent for a commissary kitchen where staff can do prep work and wash dishes.
• Marination Mobile has a website with essentials such as its daily location, but it also uses Twitter and Facebook to keep customers interested.
• Using social media is a must,
• inspections by the Washington State Department of Labor & Industries to make sure the truck is fireproofed and properly plumbed, wired and weight-distributed. Then she will need permits from Public Health and the Seattle Department of Transportation.

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  Starting A Food Truck Business Part 1 – The Basic Startup Costs
• cost for the truck itself
• state and federal business licenses, city licenses, your health permit, and food handlers licenses for any employees
• business liability insurance and vehicle insurance

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  Starting a Food Truck Part 2 – The Logistics
• Every city and state has different parking rules when it comes to food trucks. 

• Food Truck Owners Answer Your Questions

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  Food Truck Start-up Costs - A Realistic
• detailing the costs, trials, and tribulations of opening a food truck in New York City.
• A cost breakdown by Jerome Chang:

• • Truck — $50,000 (purchase cost plus basic retrofitting)
   
  • Mobile Food Vending Unit Permit (bought on the black market) — $15,000 (2-year permit)
   
  • Commissary — $500 (per month); $6,000 estimate per year
   
  • General Liability Insurance (for the business) — $3,500  (per year) 
    • “You need general liability insurance to operate in a commercial kitchen.”
     
   
  • Mobile Vendors License — $103 ($53 for the class, $50 for a 2-year license)
   
  • Truck Insurance — $2,000-$3,000 (per year; $2,500 estimate per year)
   
  • Commercial Kitchen — $2,000-$5,000 (per month; $36,000 estimate per year)
   

  • Workers Comp — $7,000  (per year for 3 employees) 
    • “You’re combining two things insurance companies hate - moving vehicles and hot food.”
     
   

  • Accountant — $350 (per month; $4,200 estimate per year) 
    • “Most business owners are doing a million things. Having an accountant look at your books objectively is highly recommended.”
     
   
  • PR professional — $1,500 (for 3 months; $6,000 estimate per year)
   
  • Grand total food truck start-up costs for year 1:
   

   

               =  $130,303

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• The Cost Of Starting A Food Truck
• At this point, the majority of consumers are familiar with food trucks and have already purchased food from one. Food trucks represent the growth portion of eating out dollars in the U.S. A Gallup poll showed that consumers who eat out of their homes regularly spend more than $100 on a weekly basis, with the average falling around $150 each week. Roughly 10% of those surveyed spent more than $300 each week, with another 8% spending less than $50. Younger people, and men in particular, eat out more often
• anything below the $50,000 range could start to cause concerns about the reliability of the transportation or quality of the food and preparation equipment.
• A very reasonable range for getting a food truck off the ground is likely between $70,000 and $80,000

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• Why do Food Truck Businesses Fail?
• 1. Constrained by Your Vision
• No Identity
• A Bad Opening.
• Hiring & Training.
• No Formal Recipes.
• Poor Inventory Management.
• Undercapitalization.
• Poor Ownership.
• Insufficient Market Analysis.
• Lack of a Business Plan

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• Gourmet Frankfurter "Haute" Dog
• 100% American Kobe beef that is smoked using authentic hardwoods and combined with a signature blend of spices to create the pinnacle of quality for this classic mainstay.
• Each 1 pound package includes 5 frankfurters
• 1 lbs          $10.00

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• Kobe Beef Hot Dogs
• 15 links in 5 lb bag
• $49.95 per case

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• Item# HD02

  $14.99
• These are the ones that made us famous! 8 per pack. 3 x 12 oz.
• Skinless 'Bigger than the Bun' all beef franks.

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• Foot Long Hot Dogs
• 6 lb. package $29.99
• Zweigles Skinless Foot Long Hot Dogs

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• Polish Sausage
• Fully cooked makes for a flavorful juicy sausage you'll enjoy. Heat them up by steaming, simmering, or grilling.
• Price: $6.49

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• the unemployment rate is 70 percent for the 1.2 million Americans of working age who have a developmental disability, compared with a U.S. national average of 4.1 percent.
• higher for those with developmental disabilities, which typically involve some type of mental retardation and possibly physical problems, such as with cystic fibrosis.
• "About 20 to 25 years ago, we assumed they could do things but only special things, light assembly work, like putting stickers on things."
        Around 15 years ago, Kiernan continued, so-called "Supported Employment" caught on. Developmentally disabled people received on-the-job training and support to help them with their jobs.
• Beyond the Four Fs
        But the preconceived notion was still that the jobs were limited to the Four Fs:
        
  • "food," i.e. food preparation and service
  • "filth" i.e. cleaning and janitorial service
  • "flowers" i.e. simple landscaping or decoration, and
  • "factories" i.e. light assembly work.

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•  DRIVE-THROUGH RESTAURANT MANAGER
• JOB REQUIREMENTS:
  * High School diploma, GED or equivalent
  * At least 24 months of managerial or restaurant experience
  * Current Food Handlers permit
  * Must have clerical experience in Excel and 10 key
  * Demonstrated organizational and leadership skills
  * Demonstrated communications and customer service skills
  * Must be able to lift 20 lbs.
• $3,000 per month, plus benefits

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•  KITCHEN MANAGER/CHEF
• JOB REQUIREMENTS:
  * 12 month verifiable restaurant management experience
  * Current Food Handlers card
  * ServSafe certification
  * Demonstrated organizational, leadership, communications and customer service skills
  * Knowledge of food labor costs
  * Knowledge of Pierce County Health Department guidelines and temperatures
• SALARY / WAGE / BENEFITS:
  Competitive wage, DOE

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•  WAIT STAFF
• JOB REQUIREMENTS:
  * Current Food Handlers card
  * MAST (mandatory alcohol server training) permit
  * Demonstrated communications, customer service and math skills
  * Previous wait staff experience is a plus!
• SALARY / WAGE / BENEFITS:
  $9.19 per hour to start

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  Server

       

     
• Club Location :Canterwood Golf & CC
• Job Requirements :
  Previous food and beverage experience preferred
  High School Diploma preferred

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• Pierce County Profile
• he Pierce County has been slow to recover jobs lost during the Great Recession. Nonfarm payroll employment is only slightly ahead of where the county was in April 2011 according to April 2012 preliminary figures, up 2.7 percent
• The Port of Tacoma and Joint Base Lewis-McChord (JBLM) comprise two traditional economic components of the local economy
• The state, the region and Pierce County all continue to struggle to recover from the effects of the Great Recession.
• Pierce County will continue to benefit from its economic ties to King County.
• Economic forces that have resulted in slow revenue growth and increased pension liabilities are likely to continue reducing the level of state and local spending.
• Pierce County has been at or near the top of the list of counties in the state as far as foreclosure activity is concerned.
• Household spending is likely to remain subdued as consumers continue to pay down existing debt and new debt created through holiday purchases.
• Income growth has also been restrained by sluggish job growth and elevated food and energy prices.
• The April 2012 preliminary unemployment rate estimate was 9.0 percent, down from a revised 9.8 percent one year earlier

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• Combined Food Preparation and Serving Workers, Including Fast Food      In demand   
• Hosts and Hostesses, Restaurant, Lounge, and Coffee Shop      In demand     

          

    Pierce WDA: Pierce County
• Food Service Managers      In demand     

          

    Pierce WDA: Pierce County
• Cooks, Restaurant      In demand     

          

    Pierce WDA: Pierce County
• Dishwashers      In demand     

          

    Pierce WDA: Pierce County
• Food Preparation and Serving Related Workers, All Other      In demand     

          

    Pierce WDA: Pierce County
• Dining Room and Cafeteria Attendants and Bartender Helpers      In demand     

          

    Pierce WDA: Pierce County
• FirstLine Supervisors of Food Preparation and Serving Workers      In demand     

          

    Pierce WDA: Pierce County
• Job description:  Perform duties which combine preparing and serving food and nonalcoholic beverages.
•   

      *Average annual wage (March 2012):   

   

    $20,776.00 

          

      *Average hourly wage (March 2012):   

   

    $9.98
•   

      *Average annual wage (March 2012):   

   

    $22,697.00 

          

      *Average hourly wage (March 2012):   

   

    $10.91
• *Average annual wage (March 2012):   

   

    $39,865.00 

          

      *Average hourly wage (March 2012):   

   

    $19.17
•  

      *Average annual wage (March 2012):   

   

    $22,100.00 

          

      *Average hourly wage (March 2012):   

   

    $10.62 

           

    Short-term trend: 

   

      Growth 

          

    Long-term trend:  

   

    Growth
•  

      *Average annual wage (March 2012):   

   

    $21,604.00 

          

      *Average hourly wage (March 2012):   

   

    $10.39
• *Average annual wage (March 2012):   

   

    $27,598.00 

          

      *Average hourly wage (March 2012):   

   

    $13.27
• *Average annual wage (March 2012):   

   

    $20,370.00 

          

      *Average hourly wage (March 2012):   

   

    $9.79
• *Average annual wage (March 2012):   

   

    $21,604.00 

          

      *Average hourly wage (March 2012):   

   

    $10.39
•   

      *Average annual wage (March 2012):   

   

    $64,350.00 

          

      *Average hourly wage (March 2012):   

   

    $30.94
• Average annual wage (March 2012):   

   

    $25,414.00 

          

      *Average hourly wage (March 2012):   

   

    $12.22 

           

    Short-term trend: 

   

      Growth 

          

    Long-term trend:  

   

    Growth
• $40,510.00 

          

      *Average hourly wage (March 2012):   

   

    $19.47
•   

      *Average annual wage (March 2012):   

   

    $22,338.00 

          

      *Average hourly wage (March 2012):   

   

    $10.74

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