Starting any small business can feel overwhelming. It demands careful planning, thoughtful decision-making, time, and financial investment. The food service industry, in particular, presents its own set of challenges—but with discipline, strategic planning, and cost awareness, a mobile food business can absolutely thrive.
So how do I know? I’ve spent decades in business—primarily in consulting and the food service industry. For this blog series, I’ll be focusing on the latter: the ins and outs of launching and operating a food truck.
My partner and I began our journey in the Houston area, drawn by the energy and diversity of the local food scene. With years of experience in restaurants and high-volume operations, my partner brought a wealth of practical knowledge to the table. We decided to test the waters with a food truck to explore this dynamic corner of the industry.
Our first venture, OffBeat Eatz, was built around familiar comfort foods with a creative twist—burgers, chicken strips, fries, and pizzas, all reimagined to stand out in a crowded market. After a few years, we complemented our operations with a new concept: Bowled Up, featuring Pacific Rim-inspired cuisine, primarily Asian flavors served in convenient, bowl-style formats.
We also experimented with a brick-and-mortar location in Richmond, Texas: The Parish Bistro, a cozy spot offering Cajun and Creole dishes rooted in family recipes. Our flagship truck, affectionately known as “Big Purple,” roamed the Houston area for seven years before we decided to retire from the food service industry.
This blog series will walk you through key considerations for running a mobile food business—from concept development and menu planning to logistics, marketing, and operations. Whether you’re just dreaming or already drafting your business plan, I hope our experience helps illuminate your path.