The PitStop Community
Real food truck operators sharing tips, asking questions, and helping each other build better businesses.
Gear Talk: What's in your truck?
Let's talk equipment. Any recent upgrades? Something you can't live without? Gear you wish you'd bou...
Tip Tuesday: Share your best advice
What's one thing you've learned recently that other operators should know? Could be about food cost,...
Weekly Check-In: What's on your plate?
What are you working on this week? New menu items, events coming up, truck maintenance? Drop your up...
Weekend Roundup: How'd your events go?
Share your wins, lessons learned, and anything memorable from this week's events. What worked? What ...
Question of the Week: What would you do differently?
If you could go back to your first year, what's the one thing you'd change? Share your hindsight wis...
Gear Talk: What's in your truck?
Let's talk equipment. Any recent upgrades? Something you can't live without? Gear you wish you'd bou...
Tip Tuesday: Share your best advice
What's one thing you've learned recently that other operators should know? Could be about food cost,...
Catering delivery vs on-site cooking -- which do clients prefer?
Getting more catering requests lately. Some want me to show up with the truck and cook on-site. Othe...
Lake Eola farmers market -- steady but not spectacular
Lake Eola Sunday market. Revenue $980. Not my best but its consistent every single week. Food cost 2...
Bilingual menus increased my average ticket by $3
added spanish translations to my menu board and my average ticket went from $11 to $14. not because ...
Weekly Check-In: What's on your plate?
What are you working on this week? New menu items, events coming up, truck maintenance? Drop your up...
Shoutout to the Rainey St truck community
just want to say the operators on rainey st are some of the most solid people ive worked around. we ...
3 months in and finally feeling like I know what Im doing
when I started I was guessing on everything. how much food to prep, what to charge, which events to ...
200 events in PitStop -- my top 3 takeaways
Just logged my 200th event. Looking back at the data: 1) My average profit per event went from $310 ...
Commissary kitchen recommendations in East LA?
my current commissary near downtown is $950/mo and the overnight slots are always taken. looking for...
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