Food Truck For Sale Used, Is South Florida ‘Mac’ truck tough enough to survive saturated market?-If you plan to launch a food truck, South Florida may not be your first choice, as there are already more than 100 trucks of food from South Florida, according to a recent report from CBS4 in Miami.
However, this did not stop Hector Gonzalez, former executive director of I Heart Mac & Cheese, a concept of fast and casual food that specializes in customized cheese macaroni, cheese, grilled cheese and specialty salads. After two years of running an I Heart Mac & Cheese restaurant in South Florida, he did not hesitate to board the market with a truck with macaroni and cheese on demand.
“Nobody does what I do,” he said. “There is no other truck of macaroni and cheese, there are only different types of macaroni and cheese, people love it, I really believe in the brand.”
A unique knowledge base
Although he did not make any formal inquiries, it was not as if Gonzalez had gone blind. With years of experience in restaurant management, González worked for ten years at a convention sponsorship company, Miami Premier Events, to become familiar with the local food truck industry.
Food Truck For Sale Used
Gonzalez is so enthusiastic about the concept of made-to-order cheese macaroni that, in addition to a food truck, he recently acquired the franchise rights for three Mac & Cheese restaurants in South Florida. First opening in February. (The existing locations in South Florida include Parkland, Pembroke Pines, Coral Springs and Boca Raton).
For Gonzalez, the food truck was the fastest way to market the concept of macaroni and cheese. Guests can choose from a selection of pastas or breads, including gluten-free options, as well as seven types of cheese, vegetables and egg whites, which include meatballs, bacon, minced meat, spare ribs and grilled chicken.
When he told his boss, Stephen Giordanella, CEO and president of the Boca Raton-based chain, that he wanted to build an I Heart Mac & Cheese truck, Giordanella told him to leave.
After leaving his leadership position in June, González met with María Álvarez, a businesswoman who appreciated the concept. Both became business partners.
The truck takes shape.
The partners bought a 24-foot Chevrolet truck since 2009, which used to be used to deliver uniforms. They chose Food Cart USA in Miami to install the devices specified by I Heart Mac & Cheese. Food Cart USA installed a burner, a continuous furnace, two 36-inch preparation tables, a 36-inch refrigerator and two hot springs, and a cold well. Although the devices are the same as in restaurants, the truck uses a different sales system, the Clover solution from First Data.
The truck graphics created by It’s A Wrap in Miami are based on images of restaurant chains and have large and realistic illustrations of sandwiches and bowls of macaroni and cheese, salads and other dishes.
The construction of the truck, which cost around 80,000 US dollars without franchise fees and taxes, took about three months.
Two restaurant employees help Gonzalez get into the car. Two people have to work in the kitchen and a third has to pay. All food preparation is carried out in the food truck of Sysco as part of the purchase program of the franchisor.
Through his work as an event planner, González knew what events should be addressed. The first was an art festival on the weekend; The most successful so far was the collection of funds for the victims of leukemia, to which he donated 10% of his income. “In three hours we served 300 people,” he said.
In less than two months, when the truck was on the road, Gonzalez was pleasantly surprised by the positive reaction of the customers. “Every time we go, people honk and greet us,” he said.
Lunch is served daily in office buildings, including regular stays in business districts. He publishes his daily routine on social networks and also benefits from the marketing support of the franchise organization.
Until now, González is satisfied with the activity of his usual stops and events and did not think it necessary to work with one of the fleets of truck-restaurants that charge fees …
Images add to sales
Gonzalez saw the truck with a unique sales team in its best-selling products. If Philly Cheesesteak is the best-selling restaurant Buffalo Chicken and All American Cheeseburger are the best-selling goods in the truck. According to González, it is teleported images.
“Buyers are attracting photographs,” he said. “Look at the menu, see the photos and say to yourself,” I want it. ‘”
When the truck came, Gonnalez discovered that lorries were a unique challenge for solid restaurants. “Trading is difficult because the interior is narrower,” he said. “They do not have as much space as saving.”
Amazingly surprised by the reception of other food owners. “Everyone helped us a lot,” he said. “Everything was nice to me.”
González expects to return his investment within six or seven months.
The following trucks will soon be tracking
Since Gonzalez started his truck, the franchise sold a second truck, which, according to Giordanella, would serve Charlotte in Charlotte.
“[Franchise] heard the food we had in a car in South Florida,” Giordanella said. Instead of opening three outlets as planned, the franchisor decided to manage two stores and food.
“This is a good job and cheaper,” Giordanella said in the food grid. Discover the benefits of various events and locations, public services, and travel options. Affiliated companies can attend events but do not drive within 5 miles of I Heart Mac & Cheese.
Giordanella said that the marketing costs of food cars are lower than in restaurants because the truck sells the brand.
The chain opened its first restaurant in 2016 in Fort Lauderdale. Now there are about 50 concepts around the country, including Oklahoma, Florida and North Carolina. The company has six stores in Florida and four are under construction in Long Island, New York and universities.
According to Giordanella, the company only includes trucks, which are also physically active franchises.
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