The panel of distinguished guests includes Greg Smith, President of the Atlanta Street Food Coalition, David Ford, President of Food Trucks South and Thomas DeGeest, Founder of Wafles and Dinges as they discuss how food trucks are being used as the new branding tool, how the food truck market has changed and how food truck operators compete with the standard brick and mortar restaurant.
First things first, how much does the actual truck cost? David Ford said food trucks can range from $75,000 to 200,000 which is as much as a brick and mortar restaurant! Although, food trucks can be pretty pricey, you have realize that it’s an entire restaurant on wheels that includes the kitchen, storage, cabinets and a lot of proprietary items you don’t know about.
Well, who’s buying the food trucks? David Ford said the business ranges from young couples to retirees. Big businesses like Waffle House and Chic fil A are jumping on the bandwagon as well. But why are aspiring and established restaurant operators flocking towards food trucks? Restaurant Broker, Robin Gagnon said it’s because food trucks are the new mobile marketing piece.
Greg Smith explains the type of customers food trucks attract which are individuals 18-35 years old. Why? Because food trucks are considered to be a trend and young people love trends. So no, grandma and grandpa won’t be the ones racing to the food trucks during lunchtime. And depending on where the trucks are located, the operator must consider the culture of that location.
Speaking of location, let’s talk about NYC, the epicenter of “hot” restaurant concepts and street vending. How was Waffle extraordinaire, Thowndown with Bobby Flay winner, Thomas DeGeest able to stand out from the crowd? Well, you’re just going to have to tune in. Listeners learn why Thomas DeGeest's transition to a brick and mortar location wasn’t his “ideal” move.
In the last segment, “Restaurant Reality”, restaurant brokers Robin and Eric Gagnon discuss the hard truths about food trucks. DISCLAIMER: please do not let these truths deter you from opening up a food truck. Eric and Robin talk rules, rules, rules and how even though food trucks are mobile, some states require that they are in fixed locations. What are these fixed locations called? In Atlanta, they are called Rallies AKA you can’t park your truck anywhere. Did you know certain concepts are easier to approve than others? For example, sushi is a really hard food truck concept to employ. Want to know how to thrive in the food truck industry? “Keep your passion for the industry.” said, Robin Gagnon.
Guests Include:
Thomas DeGeest, Founder of Wafles and Dinges
Wafels & Dinges was founded in 2007 by Thomas, a native of Belgium who missed eating the tasty snacks of his youth, Wafels & Dinges makes authentic Brussels and Liège waffles. (Dinges means “whatchamacallits” in Flemish). The iconic yellow truck was a pioneer among the “gourmet food carts,” was a winner of the Food Network’s Throwdown with Bobby Flay, is a past VENDY Award winner for “Best Street Vendor Dessert” and was a #1 Zagat rated food truck in NYC.
Greg Smith, President of Atlanta Street Food Coalition
Greg Smith has sat as the President of the Atlanta Street Food Coalition for the past three years. During his time in office, he has helped lead the charge to lobby for expanded rules and regulations governing street food vending, opening the door to culinary entrepreneurs throughout the city.
Greg is a native Atlantan and a graduate of the University of Georgia. In 2009, he launched his own general practice law firm in the metro Atlanta area where he specializes in estate planning, business law, and regulation of restaurant, food service, and food production. He also provides counsel on zoning, land use and other matters before municipal, county, and state agencies or courts. Greg's passion is utilizing his diverse experience to help small businesses grow and thrive.
David Ford, President of Food Trucks South
David Ford is the owner of Food Trucks South. Food Trucks South is a company headquartered in Marietta, Georgia and is dedicated to delivering the highest quality of “platform and wheels” for the foodservice industry. The Company operates in the southeastern region of the United States. Food Trucks South employs experienced staff who specializes in design, engineering and manufacturing one-of-a kind food trucks.