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Learn everything you need to launch and grow a successful food-on-wheels business — with proven strategies from 40 years of real-world experience.

What’s The Most Important Business Decision You Will Make as a Vendor?

If you answered “my truck” or “my locations” or “my marketing” or “my menu” you are RIGHT!

That’s because they are ALL important factors in achieving success in the food-on-wheels industry.

If you don’t make the correct decisions, you could be out of business during your first season.

I know this is true because I’ve seen it happen over and over.  New owners get all excited about everything they are doing to prepare for their opening.  

Imagine getting a new or new-to-you trailer or truck, shiny new equipment, fancy signs, and spending so much money and then not having any success?  Maybe they can’t get locations, or maybe no one buys their food.  

Whatever the reason, this could be avoided by educating yourself about this industry.

When you see a food truck, you may not think about it, but most of the food vendors are independent businessmen and women.  Each of those trucks is  privately owned and operated by people who are successfully making a very good living at what they do.

Many of those vendors have invested their life savings into their business.  

They love the life, they love the independence it gives them, they love creating and selling their food each week…but mostly, they love the money!

If you do it right, there is a lot of money to be made.  But you have to earn it, and in order to be successful, there’s a lot to learn.  That’s why I created this course.

If you are serious about being successful in the food truck business, you NEED this training.

What will you get?

• The four criteria you must apply when choosing items to add to your menu
• The logic behind choosing the type of rig you’ll use
• Advice about finding a location
• A look at how successful vendors handle their accounting
• What to look for in a commissary
• The secrets to breaking the code and getting your concession booked at the best fairs, festivals, and events
• Best practices for passing your health inspection
• Guidance in navigating the legalities involved in the business
• Budgeting advice
• Marketing and branding tricks

This course will show you exactly what you need to know when making all the decisions necessary for success.

Why Is This Course Just $97?

I made the Food Truck Training Course low-priced because I want everyone to be able to benefit from it! I have NEVER done a low-priced course before of this magnitude.  Others sell their courses for $497.  I want to make our course accessible for all who want to get into this exciting and lucrative business. You need this course if you want to be successful!

In Case We Haven’t Met...

Here is my backstory...

I went to college to become a teacher.  During the summer after my first year of teaching in a rural Vermont village, I visited the local fair with my husband and another couple.

It was the first fair I’d ever been to, and I was taken with all there was to see.  However, what really captured my attention was how long the lines were at every food booth.  Although I had no entrepreneurial experience, I was curious.

I turned to my husband and said the four little words that would change our lives.  “We could do this.”  

And that’s how it all started.

After the fair ended, I got in touch with the fair president, and he asked us to visit him.  He had a big sawmill operation, and I remember sitting in his cluttered office.

At the end of the meeting, he offered us a spot on the fairgrounds for the next year, and we jumped at it.  We made arrangements to borrow equipment from a friend’s family who owned a restaurant in town, we visited the place where we’d be cooking, and we planned and planned and planned, all winter.

We set up our little food booth the following year, and we did great.  We quickly realized that some of our best customers were those who worked on the fairgrounds:  the maintenance guys, the carnies who ran the games and rides, and the many volunteers who made the fair a success.

We adjusted our menu to please both the fairgoers and the workers, adding daily specials like shepherd’s pie and chicken and biscuits to our initial offerings of hot dogs and hamburgers.  

And it worked.  In a big way.

We soon outgrew the little booth, and the fair president offered us a building that was in a great location.

We took it, and we have operated it for over 35 years.  Along the way, we also put four different concessions on the fair circuit. 

I was the first person in New England to bring a unique menu item to the fairs.  I had vacationed in Myrtle Beach that spring, and I visited an Outback Steakhouse one evening.  That’s when I first saw The Bloomin’ Onion. 

I knew right then it was a winner, and I couldn’t wait to launch our next—and most profitable—trailer.  I put two kids through college with that trailer, and I made more money in the summers than I did teaching school all through the year.

I don’t tell  you this to impress you but to impress upon you that the secret to success in this business is knowledge!

I learned everything in this business the hard way.  There were no mentors, no guides, and no instruction.  Heck, there wasn’t any internet when I started out! The curriculum in THE SCHOOL OF HARD KNOCKS is simply to just go and try it out, and see if it works.  We threw spaghetti at the wall and watched what stuck.  

The food gods were smiling on us, and we made a big success of our business, but I could have done so much more, and so much more quickly, if I’d had some advice along the way.  

The principals of running a food-on-wheels business are the same whether you are setting up on a fairgrounds, or at the local park.  

That’s why I made this course for you!  I don’t want you to learn the hard way, by failing to make smart choices that could lead to failure.  

This course will save you time, and it will prevent you from making costly mistakes that would waste your money. 

You need a solid plan that will enable you to design a successful business!

I’m sure you’ve heard the saying, “A goal without a plan is just a wish.” This couldn’t be more true.

You may have a lofty goal of hitting a home run with your business, but without a knowledge base, it could take you years to achieve that goal.

This Course will explain all the aspects of owning a food truck, many of which I guarantee you either never thought of or just didn’t know about.

These are the exact same rules I applied each time I launched a new concession trailer, and they will work for you just as well.

Knowledge is power; don’t go into this business thinking you will be successful because you know how to cook; there is SO MUCH MORE to know!

Today, I have made it my life's mission to show other would-be foodies how to get their businesses up and running, and how to avoid the pain that comes from a poorly-designed concept that will lead to a failed business.

You are investing thousands into your start-up; isn’t it worth $97. to learn all you can from a seasoned veteran of the business?  

What makes this Course so Valuable?

• It’s because there is no other course like this that is written strictly for the food-on-wheels industry .
• It’s because there is no other course like this that is written by a veteran vendor with nearly forty years’ experience.
• It’s because it will give you a huge advantage over other owners and newbies.

The Number One Reason That Food Trucks Fail is Because The Owners Didn’t Know What They Were Doing!

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