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Every new food truck owner has heard these warnings such as 8 out of 10 businesses fail in the first 18 months. Some others are, food truck vendors have to work 80 hours a week to keep the business on the road or you need to get outside capital to have a successful food truck.
Actually, the process of developing a food truck is much more complicated than some of the statistics that are thrown around. Believe it or not, we’ve found that actually, almost half of new food trucks survive beyond three years.
Starting a food truck business is hard work. What I’ve always stressed is that it is harder than it looks, and it takes dedication.
The key is to ignore the scary number that people repeat. The next time you tell someone you’re developing a food truck business and they raise their eyebrows, feel free to ignore these five food truck startup myths they might recite to you.”
5 Startup Myths To Ignore When Developing Your Food Truck
- Your food truck concept has to be 100% unique
- Your food should speak for itself
- You need investors to succeed
- Your food truck empire must always grow
- Failing means you weren’t cut out for food truck ownership
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