We tackled the planning of your food truck concept menu in a previous article “Tips In Starting A Food Truck” and we mentioned not overdoing the menu. Now let’s get a little more detailed on how to KISS or ‘keep it simple, sonny’.
For the main dishes, have at least one red meat dish (beef or lamb), one pork dish, one white meat dish (chicken or fish), and a vegetarian option. Also have at least one fried item on the menu or at least a dry item or a dish not cooked in sauce. Cook the other items in advance and in big batches, but also have an item that is cooked to order. Accompany your main dish with a salad or stir-fried vegetable dish and you’re ready to go. For the base of your dish, you can provide options for different cultures. You can offer rice, beans, noodles or pasta, different kinds of bread, or different potato preparations. Also have a dessert option to cap off the meal or at least a refreshing drink to cleanse the palate.
Let your customers mix and match the meal they want and dress it with whatever sauce they choose. I personally don’t do tasting plates, because I want my customers coming back to taste what they didn’t have during the last time.
Change and rotate your menu at least once a month and also try to get feedback and suggestions from your patrons.