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

If you answered “my rig” or “my locations” or “my marketing” you are WRONG! 

The most important business decision you will make in the food-on-wheels industry is your MENU.

If you don’t choose the correct foods to sell, 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 vendors 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 making smart menu choices.  

If you are serious about being successful in the food concession business, you NEED this guide.

What will you get?

• The four criteria you must apply when choosing items to add to your menu
• The logic behind each criteria explained in detail for your complete understanding
• A look at how successful vendors have locked up many of the best products so they are not available to you
• The secrets to breaking the code and getting your own list of killer products to sell
• 20 potential menu ideas for you to consider

If you are ready to really move the needle forward in your business and design a winning menu, this is for you.  

This guide will show you exactly what you need to know when selecting the products you will sell.

Why Is This Guide Just $17?

I made The Secrets to a Killer Menu low-priced because I want everyone to be able to benefit from it! I have NEVER done a low-priced guide before of this magnitude.

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, 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, “We could do this.  How hard can it be?”

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.  He saw me looking at a poster on the wall, and he told us about a new event they would be trying the following year, a demolition derby.

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 on the fair circuit.  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 having the right menu!

I learned everything in this business the hard way.  There were no mentors, no guides, and no instruction.  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 fair 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.  

That’s why I wrote this MENU GUIDE for you!  I don’t want you to learn the hard way, by failing to make smart choices when you design your menu. 

You need a solid plan that will enable you to design a Killer Menu!

I’m sure you’ve heard the saying, “A goal without a plan is just a wish.” 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 Guide will explain the criteria for choosing the right items for your menu.  It’s a science, and if you don’t apply the rules, you could fail.

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.

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

 You are investing thousands into your start-up; isn’t it worth $17 to find out how to execute the most important part of your business? 

Along with teaching you how to decide if an item is good enough to make your menu, you'll also get an incredible list of 20 menu ideas and concepts that fit the criteria and might just be what you are looking for. 

What makes this Guide so Valuable? 

• It’s because there is no other guide like this that is written strictly for the food-on-wheels industry .
• It’s because there is no other guide 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 vendors and newbies.

The Number One Reason That New Vendors Fail is Because They Didn’t Have the Right Menu!

Got Questions? Here's Answers: