Food Truck Consultants

Traditional restaurants prepare and cook raw ingredients in a bricks-and-mortar building, with a kitchen that boasts space for people, ingredients and equipment. Food trucks, however, are far from traditional. This new generation of mobile cuisine — without storefronts or fixed locations — is taking off and forcing restaurateurs to rethink core aspects of their business model. But food trucks literally provide a moving bundle of challenges, and VSAG is well-versed in key elements of this new restaurant business model. From concept development and implementation, culinary development, menu design and mobile food production to business scalability, kitchen and commissary kitchen capability and simplified expansion planning; compliance with USDA guidelines, mobile vending rules and storage to operational systems, marketing and logistics, VSAG food consultants hold the keys to making your food truck run smoothly — and profitably.