Just a brief list of things running through my head as we’re talking more and more about food trucks:
- are your plans including building UP in the truck and not just horizontally?
- do you have a well to walk in so you don’t have to bend down/ hunch over to customers?
- how is the flow/ foot traffic inside your truck? IE- once the order is placed are ppl tripping over themselves?
Just a few small tips to make planning your food truck easier. One Fat Frog Restaurant Equipment offers financing for food truck equipment and food trucks. We have just about everything you could want and more- The Frog, 407-480-3409