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The Complete Idiot's Guide to Starting a Food Truck Business by Alan Philips

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Chapter

11

Setting Up the “House”

In This Chapter

Decorating the exterior of your food truck

Planning your menu board

Using a POS system

Organizing your kitchen for efficiency

In most hospitality businesses, there’s a front and a back of house. The front of house refers to all areas that deal with customers and service (waiters and waitresses). The back of house refers to the areas customers never see, such as the kitchen and supply room. In general, these areas require vastly different skill sets and personality types. Some people are great at slicing tomatoes but not so good at talking to customers; they’re clearly back of house people. Others look beautiful and are great at service but can’t even fry an egg—front of house people. ...

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