It's no secret that food trucks are stampeding onto the restaurant scene, and Off the Grid has proven to be the people's champion when it comes to the food truck experience. With over 60,000 customers visiting over 50 events across California every week, Off the Grid is quickly becoming the favorite one-stop shop for foodies looking to try a wide range of cuisine. Persian cuisine? Sure. Ethiopian food? Come and get it. From reinvented breakfast foods to creative desserts, Off the Grid will not disappoint when it comes to dining experiences. What started as an attempt to bring street food vendors together has evolved into the beautiful beast of an event that we see today. With a family of over 200 unique vendors, Off the Grid facilitates date nights, business lunches, family outings, and casual hangouts. It's always rare to behold a simple idea turned phenomenon. The event's success over the past 6 years goes to show that Off the Grid is a symbol of innovation when it comes to turning passion into reality. We're just happy we're located in the Bay Area so we get to reap what Off the Grid sows!
If Off the Grid has shown us anything, it's that food trucks are here to stay, so it's time to cater to them just as well as they cater to us. According to Mobile-Cuisine, a leading source of food truck statistics, the annual food truck revenue is valued at $1.2 billion and is experiencing growth as explosive as 12.4% over the last 5 years. After years of consistent growth, its clear to see these are extremely efficient operations.
- extremely low employment needs: Even the busiest and most bustling food truck can get away with having a few helping hands, meaning payroll, scheduling, and labor management is much smaller headache than a full-fledged restaurant.
- low volume, high sales: Ever since the food truck craze exploded in 2008, mobile vendors have had less trouble getting their inventory off their hands, leading to lower levels of excess stock and higher profit margins.
- less food waste: Food trucks will have unused product just like any other food vendor, but their waste margins are much smaller when compared to conventional establishments.
- riding the organic craze: A ton of food trucks are taking advantage of organic and "go green" methodologies to capture the vast and hungry audience for eco-friendly food
The industry is largely streamlined in all but one area. As you may imagine, the ordering process for your typical food truck may pose to be a tricky matter. Food truck owners know they can only hold so much junk in their trunk (literally) when it comes to food storage. When you're ordering specific quantities from various wholesalers, manufacturers, regional markets, fisheries, and shopping clubs, the task can get a little dizzying.
Herein lies the opportunity. There are a multitude of tech solutions available to food truck owners and chefs that are proven to make lives easier. BlueCart, for example, simplifies the ordering process, eliminating the need for a stack of order sheets that you need to send out every week. When you're running a business out of your truck and your customer base is a mass of hungry food-lovers, the last thing you should have to worry about is if all those shipments from your five different vendors came in. Food trucks have gone from a quick lunch option to luxury cuisine. The industry now demands a level of excellence that all food truck owners aim to maintain. With a little help, you can spend less time slaving over your inventory sheets and more time putting in face time with the people who let you live out your dream job every day.
If you have questions about mobile ordering for your food truck or would like to learn more about BlueCart, please visit our website where we also have convenient online chat. If you're ready to join the BlueCart family, please head to the front of the line!