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Finally got my food truck menu down to 5 items after 3 years of trying everything
I used to pack 15 different dishes on the board when I started my truck in Austin back in 2021. Every week I was adding something new because I was scared of missing out on customers. Last summer I had a catering gig where I only brought my top 3 sellers and people ate it up in 2 hours flat. That's when it clicked that I was just making more work for myself prepping all those extra ingredients. Now I rotate just 5 core items with one weekly special and my ticket times dropped from 12 minutes to 6. My food costs finally went under 30 percent too which I never thought would happen. Has anyone else found that cutting down your menu actually brought in more regulars than trying to please everyone?
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thomas_roberts5mo ago
Right? I spent a year stressing over 12 menu items only to realize people just wanna eat a good taco and move on with their day. Now I've got 4 items and somehow never been busier, go figure.
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coleman.jade5mo ago
Oh come on, is it really that deep? Tacos are tacos, you can slap anything on a tortilla and call it a day. People just want something fast and tasty without having to flip through a novel to order.
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sandralee3mo ago
Is it really that deep though? I mean yeah, some people like to nerd out over the perfect combo of ingredients and spend an hour deciding, but most folks just want something edible and warm in under 5 minutes. In my experience, if you hand someone a tortilla with some decent meat, cheese, and salsa, they're gonna be happy 9 times out of 10. Maybe we're all overthinking the whole thing, your mileage may vary.
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