What you need to know when asking for a food truck

So you want to book a food truck for your public event or private party, here is what we will ask you?

  • The date and location of your event? 

  • The RSVP numbers.

  • Is the first event you have managed?

  • Do you have registration forms for your event?

  • The amount of people attending your party will depend how many food trucks you need, most trucks have a minimum required to attend an event.

  • Are you seeking dessert trucks or entree trucks? I can do desserts and entrees to fit the event if necessary.

  • Is electric available, if so I need 110 with 50 amp access or we will need to run our generator?

  • Where will the food trucks be located in relation to the main activity?

  • Will you be duplicating vendors?

  • Will your event have wifi?

  • How are you advertising/ promoting this event. If Dope Soul is chosen to be your food truck we can boost your event on the Tulsa Food Truck Facebook page, the week before the event for as much as you would like to spend to have a target market of 50K Tulsan's that like food trucks. We do not keep any boost money, it is all paid directly to Facebook and we do this as a service for your event. Posting without a boost is free.  

  • What is the application deadline?

  • Do you have health department fees for your event? 

  • What type of event is this - target audience. Adults, kid friendly?

  • Contact person's cell number and email? 

  • Is your event primarily inside or outside? We do both, with full set up for inside events. 

FAQs: 

  • We require a $650 minimum per week day and $850 per weekend day for events, which means you need roughly 60-85 people to reserve the truck. We can cater for small events, either drop and go plus provide full set up & service for extra fees. 

  • We use a very quiet generator or we can use 50 Amp 240 VAC 4 wire required hook up must be 45-49 ft from truck.

  • We can change our menu to meet your needs. Our menus provide for a wide range of entrees, veggies, breads and desserts. Do not be afraid to ask for something. 

  • We have a pre-order system for businesses by individual or group pay. 

  • We have drop off service for specific times.

  • We have small plate options.

  • We can deliver a selected tasting menu unless we are not making your specialized menu in not on our regular menu, but you are more than welcome to have tasting of menus we are serving. 

  • We provide a plethora of menu options for large groups.

  • We provide an event liaison for planning.

  • We have a fryer, griddle, oven, freezer, refrigeration, proofing station and excellent organizational skills.

  • If we say we are going to be at your event we will be there, unless there is an act of God we cannot predict. 

  • Yes, we offer vegan, kosher, gluten free, organic and other diet restricted menu options; however, since we are producing in such a small space, we cannot guarantee that some items have not been exposed to others, except for catering and then the items will be made in order of restriction. 

Common misconceptions when booking a food truck are:

 

  • We suggest not asking 7 trucks to come to an event for 15 people. Its usually 1 truck per 100 people or less. Or one entree truck and one dessert truck for the event. Most of the owners can give you menu options (change menus) to meet the need of your event, so just ask.

  • Food trucks are asked to come for an event that the project coordinator says will have 30K people attending and only 50 people show up: Food truck owners cannot take a food loss like that, that's why we ask so many questions and require a minimum. Good news, most owners will try to help with getting numbers for your events up, if given enough time.

  • A food truck cannot show up with 30 minutes notice to serve 100's of people 99.9% of the time. Owners have to prep for service and depending on the menu of the truck, it takes 24-48 hours to complete.

  • During food truck season February - November (depending on weather) it is best to let food truck owners know weeks in advance because they book up quickly. The owners also have a system in place to contact other owners quickly to see if anyone is available to serve if you do happen to be in a crunch... so don't panic, we will get you covered to the best of our ability.

How to be the best food truck customer ever:

 

Give reviews on Facebook, Yelp and Google.
Post pictures of your food and talk about the Truck you went too.
Heart/Like and share food and event posts to support local business
# hashtag the trucks name
# hashtag TulsaFoodTrucks

And invite your friends to Tulsa Food Trucks and individual owners pages so that they can get more business.

More tips on how to get the most from the food-truck experience:

1. Follow social media for the location, time of operation, and quality of specific trucks. Everyone has an opinion on Yelp and other foodie websites.

2. If you have a favorite food truck, be sure and show up when the doors open or you might have to dine elsewhere. Supplies are limited in such limited space.

3. Bring cash in small bills and change. Have your money ready so you don’t hold up the line.

4. Know what you want ahead of time so as not to keep others waiting.

Tipping Food Trucks:

• Mobile Cuisine, which deems itself as, “The Complete Online Resource Destination for the Mobile Food Industry” says:

Even if you order from a truck or cart that offers only pre-packaged food you are still expected tip at least 10%. Usually, the person that takes your order has to jump through hoops to get your order together complete with utensils, extra napkins, bags etc. They go out of their way to take care of you, so you should take care of them back.

• The Food Network, which has a show called, "The Great Food Truck Race":

Be generous — Tipping etiquette is a little fuzzy when it comes to food trucks. You tip at a restaurant, but not always when you’re ordering from a counter. Not only are you not in a restaurant, but you are ordering from a counter when you eat at a food truck. Technically, you don’t need to tip, but if you think about the operation of creating a gourmet meal in the confines of a truck, those folks sort of deserve a little extra praise. Tipping customers make happy chefs, and sometimes it can mean the difference between a latte and a whole breakfast. “We tip back by giving goodies on the house.” — Brasil Kiss

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