The PitStop Community
Real food truck operators sharing tips, asking questions, and helping each other build better businesses.
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...
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 ...
Portland Saturday Market -- love/hate relationship
Portland Saturday Market under the Burnside Bridge. Revenue $1,340 off about 190 bowls. The crowd is...
Pre-chill your coolers with frozen water jugs the night before
Florida operators know -- ice melts fast when your cooler starts at 85 degrees from sitting in the t...
Florida DBPR mobile food vehicle renewal -- new online portal?
Got an email saying the DBPR switched to a new online portal for mobile food vehicle license renewal...
Wall Street Plaza Orlando Thursday night recap
Thursday night at Wall Street Plaza downtown. $1,680 revenue, which is solid for a weeknight. Crowd ...
Ponce City Market pop-up -- mixed feelings
Did a Saturday pop-up at Ponce City Market. Revenue was $1,920 which is great. But the split was 15%...
Get a cheap canopy with sidewalls for FL sun
Best $180 I ever spent was a 10x10 canopy with removable sidewalls for my serving side. Customer wai...
Anyone else struggling with the Orlando summer heat on brisket quality?
Running brisket in 95 degree Florida heat is a different animal. My hold times are getting shorter b...
Blackstone 36" griddle review after 1 year
Been running the Blackstone 36 on my truck for about a year now. Pros: heats up fast even in cold we...
100 events tracked — here's what I learned
Hit 100 events in PitStop today. Went back through the data. Average profit per event went from $280...
How I batch prep for a full week
I run a noodle truck in Portland. Every Monday I spend 4 hours making all my broths, sauces, pickled...
150-person corporate picnic — the numbers
Catered a 150 person company picnic Saturday. $18/head flat rate = $2,700 revenue. Prepped everythin...
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