Managing Three Food Trucks & Two Brick & Mortar Locations.

Nick Sanford, the owner of Toss and Fire Woodfired Pizza, shares his journey of starting with a trailer and transitioning to multiple food trucks and brick-and-mortar locations.
Chapters
00:00 Introduction and Background
01:16 Starting with a Trailer and Transitioning to a Food Truck
03:00 Expanding to Multiple Food Trucks and Brick-and-Mortar Locations
08:16 Learning from Other Food Truck Operators
13:22 Costs of Starting a Food Truck
17:20 The Challenges of Owning a Food Truck
21:26 Using Instagram and Facebook for Marketing
25:03 Utilizing Email and Text Marketing
27:16 Challenges of Weather in the Food Truck Business
31:59 Adapting to Different Events
32:31 Catering vs Public Events
33:55 Future Plans
MY OTHER SOCIALS:
🎙 My podcast Smart Pizza Marketing where I interview entrepreneurs, creators and other inspiring people -
🌍 My website / blog - www.smartpizzamarketing.com
🐦 Twitter - / spmpod
📸 Instagram - / smartpizzamarketing
📱 TikTok - / smartpizzamarketing
👨‍💻 Linkedin - / smartpizzamarketing
🎥 Facebook - / smartpizzamarketing
Learn from us: www.smartpizzamarketing.com/m...
Work with us: www.smartpizzamarketing.com/zip
Gear Used for this:
Cannon g7x: amzn.to/2TaMJql
Cannon Rebel t6ii: amzn.to/31r2yhg
At2020 microphone: amzn.to/3jhh1lM
Ring Light: amzn.to/34eMPUr
Scarlett mixer: amzn.to/3m1fNNx
Contact Us:
P.O. Box 82
Swampscott MA 01907

[@PizzaPonteLegend]

So much value and lessons in these podcasts. Keep up the good work 🍕

[@gflpizza]

I had my truck built for 45k. It's a 1998 fed ex truck with a cummins diesel motor. All together with the ovens, generator, propane tanks, mixer, etc... have like 70k to start a truck more like 80. If you don't have a pre existing restaurant you need a commissary kitchen too. Some go for 12k a year and you have to share it with like 5 or 6 other businesses.