In This Chapter
• Using layered marketing to promote your truck
• Expanding your reach with social media
• Working with a professional or doing your own PR
• Advertising within your community
The biggest myth about food businesses is that once you’re open the customers just show up, as if by magic. People love to speculate about how much money a truck owner or restaurateur must be making when they see a big line or all the tables filled. They’ll pat you on the back, smile, and say “Business must be pretty good,” as they calculate your truck profits in their heads. But that’s like thinking that football is easy because you see the players dancing in the end zone after they score a touchdown. The truth ...