Customers need your current menu, this week’s locations, event details and a way to book catering. A website handles those jobs in one link; it does not by itself guarantee customers.
FT01 to FT30
Local permit editions
Website-ready brief
| Input | What to collect |
|---|---|
| Brand | Business name, approved logo, domain, contact information |
| Menu | Current items, descriptions, prices if displayed, dietary claims approved by the owner |
| Schedule | How locations change, who updates them, where the schedule lives |
| Orders | Actual ordering provider, working link, supported locations and hours |
| Catering | Event date, venue area, guest count, service type and contact; avoid unnecessary sensitive data |
| Media | Licensed food and truck photos; owner-approved testimonials |
The order most food truck owners follow
Concept and menu, commissary, state license and plan review, truck build or purchase, fire inspection, local business tax and vending rules, sales tax, insurance, POS and pricing, first stops and events, then a website with the weekly schedule, menu and catering form. The guides here follow that order, with state and city editions for Florida, Texas, Miami, Orlando, Houston and Dallas.
Before you buy a truck
Read your state's mobile food licensing guide and talk to the health department about plan review. Many expensive mistakes come from buying a truck that can't pass local inspection.
Tell us about your business
A short form. A real person reads it and replies by the contact method you choose.
Common questions
Are these permit guides legal advice?
No. They are research checklists with official agencies. Confirm with each office.
Put your menu and schedule in one easy-to-share place
A simple website gives customers your current menu, where you are parked this week and a way to book catering, all from one link.
See food-truck websites