Nick Sanford, the owner of Toss and Fire Woodfired Pizza, shares his journey of starting with a trailer and transitioning to multiple food trucks and brick-and-mortar locations. He emphasizes the importance of learning from other food truck operators and seeking advice from those who have already built what you're thinking of building. Nick discusses the costs involved in starting a food truck and the challenges of owning a food truck, including staffing and weather-related issues.

Chapters
00:00 Introduction
04:03 Starting with a Food Truck
10:07 Transitioning to Brick and Mortar
14:35 Advantages and Disadvantages of Food Trucks
19:08 Learning from Others in the Industry
21:16 Building a Strong Brand
23:49 Using Social Media for Marketing
29:10 Utilizing Email and Text Marketing
31:14 Challenges of the Food Truck Business
36:23 Favorite Venues and Future Plans
39:16 Conclusion


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Gear Used for this:
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