Question

How do you think these relate to food trucks and why? As a customer, what dimensions of design and quality would you use to assess the quality of a food truck? Involving: Product life cycle, differentiation, house of quality, value analysis, documents for production, TQM, leaders in quality, and benchmarking are justfew of the concepts you should be familiar with.

Answer 1

In reference to the context food trucks are growing as more and more people are preferring food on the go not compromising on quality. Looking from the perspective of a customer, it is important that the food truck provides good food but it is also important that the truck must carry a concept appealing to the customers. It must be a memorable food truck with appealing color combinations and an attractive name that stays with customer forever.

Talking about the menu the food truck must offer something famous but not easily available, it must not offer in any way anything categorized as fast food, rather it must hold up the concept of freshly prepared food of choice. Definitely people go to several places to eat their favorite dish from a particular place, it must be noted that it’s not just the dish that makes a customer loyal, it is the very process through which it is prepared. A good food generates a good word of mouth and can easily bring 10 others along with one loyal customer.

Definitely there is a huge competition and because of this competition it even becomes difficult for a foo truck owner to decide the best place to park, as most of the prospective spots are already taken. It absolutely doesn’t matter if the desired place is taken but what matters is the unique selling proposition of the truck that will bring back the customers.

Another important aspect to strive in the food truck business from a customer point of view is to provide facility to order food through mobile devices. This will make things easier and will cut waiting time for the customer. Also it will be important to register the truck on known food delivery websites so that the customers can track the location of the food truck and order while they reach the location to collect the food.

Changing the menu occasionally will be another good option as customers might search for seasonal food options in the menu. It is important to understand that the local business, vendors and shopkeepers might play a significant role in this as they help to pass this information to the customers visiting them in the form of your menu.

Accreditation certificates from legal authorities are mandatory before getting the wheels of the truck rolling, it is a known fact but at times a simply display of the same to the customers can go a long way in establishing business in the initial months of the food truck. The customers will remember the certificate on display by the side while they are about to collect their food.

Definitely it is a great idea to be a part of festivals and local gatherings where the exposure will be immense for the food truck and will if the presence is backed by a menu similar to the occasion then nothing like it. Also it is advisable to start delivery options in neighboring areas after the business has established just to keep the hard earned loyal customer’s base intact.

To conclude food truck business can flourish if hygiene, a strong menu, social media presence and competitive marketing is involved with lots of creativity in presenting the food. At times just the delivery bag in which the food is packed for takeaway creates a huge impact, as it makes them feel that buying from a food truck is the same as buying from a renowned restaurant. Because quality will run longer if the presentation is good.