Setting up a food truck requires careful organization and compliance with certain standards. To transform your truck into a real mobile restaurant, you’ll need to follow a few rules and steps: market research, management of available space, compliance with health and safety standards, etc.
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How can you ensure the success of your food truck layout?
Opening a food truck and bringing your project to fruition depends largely on a well-thought-out, well-executed layout.
Conducting market research
Before setting out to organize your mobile vehicle, it’s advisable to carry out market research to identify your target clientele and their expectations, assess the competition so you can stand out from them, define your culinary concept and determine the most promising locations.
Drawing up a solid business plan
Drawing up a sound business plan is the cornerstone of any project, as it will help you define your sales strategy, estimate your equipment and personnel requirements, draw up a realistic budget forecast and convince potential investors or partners.
Working with design professionals
Calling in the experts can save you time and potentially costly mistakes. Benefit from their experience in fitting out food trucks, and you’ll benefit from an ergonomic layout, advice on the most suitable materials, assistance in bringing your vehicle up to standard, and personalized follow-up.
Rules for a food truck that complies with standards
When setting up a food truck, you need to comply with a number of regulations to guarantee the food safety and conformity of your mobile catering business.
Hygiene regulations
HACCP(Hazard Analysis Critical Control Point) standards form the regulatory basis for all food service operators, including itinerant traders. To comply with these standards, your food truck must be equipped with :
- Smooth, washable, non-toxic work surfaces
- Separation of preparation areas to avoid cross-contamination
- Hand-washing system with hot and cold water
- Compliant refrigeration equipment
- Temperature control devices
Foodstuffs must be stored according to the cold chain (between 0°C and 4°C for fresh produce), and raw and cooked foods must always be kept separate. What’s more, you’ll need to use hermetically sealed and labelled containers, and ensure stock rotation on a “first in, first out” basis.
VASP (Véhicule Automoteur Spécialement Aménagé) approval
VASP approval is compulsory for any vehicle converted into a food truck; the procedure is designed to ensure that the vehicle complies with traffic regulations. There are a number of stages to the approval process:
- Register vehicle modification with the DREAL (Direction régionale de l’Environnement, de l’Aménagement et du Logement)
- Present the vehicle to an approved body for technical inspection
- Obtain the “procès-verbal de Réception à Titre Isolé” (RTI), confirming the vehicle’s individual approval.
- Updating your vehicle registration
Please note that failure to comply with this procedure may result in vehicle immobilization and financial penalties.
Hygiene training for staff
Staff training is the key to maintaining food safety at your food truck. According to French regulations, at least one member of the team must have undergone food hygiene training appropriate to the activity. This training must cover good hygiene practices, HACCP principles, allergen management, cleaning and disinfection procedures, and waste management.
What are the penalties for non-compliance?
Penalties for non-compliance with food truck regulations can be severe, as food safety is at the heart of all food-related businesses. In the first instance, offending food truck owners may receive a formal notice, giving them the opportunity to rectify any identified problems within a set timeframe. If corrections are not made, or if the infringements are deemed more serious, the authorities may order the temporary closure of the food truck until all standards have been met. In the most serious cases, the licenses and permits required to operate the food truck may be revoked, bringing the business to a permanent halt.
Fines can be imposed for various offences, such as failure to comply with hygiene regulations or illegal parking. Fines vary according to the seriousness of the offence, and can accumulate in the event of a repeat offence, representing a substantial cost for food truck owners. In the most serious cases, such as endangering the health of consumers or deliberate fraud, criminal proceedings may be instituted.
Apart from official sanctions, failure to comply with standards can have repercussions on a food truck’s reputation. Losing the trust of customers, bad publicity and difficulty in obtaining new locations or contracts can seriously compromise the long-term viability of the business. That’s why it’s so important for food truck owners to comply with the various regulations and standards in force.
Things to remember when setting up your food truck
Designing a work area in a mobile vehicle starts with the creation of an efficient and original food truck layout.
Use available space
In a food truck, every square centimeter counts. This is why the layout must be designed to make the most of the available space, in particular by using multi-functional equipment (combined steam/convection oven), installing vertical storage and high shelving, choosing folding or retractable furniture and creating storage areas under worktops. You can, for example, add stainless steel cupboards and shelves for storing dry ingredients and utensils. Don’t forget to equip your truck with all the necessary appliances (hobs, fryers, grills, etc.) and include refrigerators for food storage.
Creating functional zones
The organization of a food truck is based on the clear demarcation of different work zones. The preparation area is the heart of the food truck, and must include a sufficient work surface, suitable cooking equipment and storage space for ingredients. Located close to the window or sales counter, the service area must enable fast, efficient service; provide space for the cash register, condiments and disposable crockery. The storage area is essential for storing provisions, utensils and equipment. Remember to include refrigerators and freezers adapted to your needs.
Visual appeal and brand identity
The exterior of the food truck is your mobile showcase and must be attractive. To achieve this:
- Choose paint in your brand’s colors
- Install an awning or pergola to create a reception area
- Provide lighting for night services
- Clearly display your menu and prices
You can, for example, install panels and side shutters to present your dishes and make your counter more welcoming. A well-presented sign will attract more customers.
In short, what are the main steps involved in setting up your food truck?
Setting up a food truck therefore requires prior market research and a solid business plan, to ensure a solid foundation for your project. When it comes to interior layout and food hygiene and safety regulations, you must never neglect VASP approval, staff training and good management of available space. Taking care of the visual aspect of your food truck by fitting it out properly, and asserting your brand identity will help you stand out from the crowd, attract loyal customers and make your project a real success.