A successful food truck menu is not just a list of items. It is a business tool. In this class, Bill Moore will teach the basics of menu engineering, showing how to evaluate menu items by popularity, profitability, food cost, contribution margin, and operational capacity. You will learn how to identify which items to promote, adjust, simplify, or remove, so the menu is easier to execute, more profitable, and better aligned with real guest demand.Speakers!

Working 80 hours a Week? Work smarter not harder using tips from a past restaurant trainer who now owns several trucks and implements the same techniques with his truck employees. Discover how to take the playbook you'll receive in this session to your employees and develop consistency, transparency and an SOP that will save time and money.

Starting and operating a food truck takes more than just having great food! In this class, you will learn how to properly assess how your business is performing and correct it on the fly. Gain tools that will dramatically increase your chances of success and allow you to constantly improve and grow your business.

Up your photo game. Learn from a master photographer what drives traffic to your site, and your truck. Learn simple techniques for your cellphone or discover why you may want a professional photographer for dramatic presentations. Should there be photos of just food or food and truck or your staff at work? Hands-on demonstrations in the session will give you instant techniques to implement the next day. Then stop by the FTO studio to work directly with David with photos you have and get hands on advice right there and then.

In an increasingly competitive food-truck landscape, great food alone is no longer enough. The brands that win are the ones that deliver memorable, repeatable customer experiences at every touchpoint, from the first social post to the final bite. In this session, Eric Vonheim, Founder & CEO of Frylicious, shares how Frylicious grew from an idea into a well-known and respected food-truck brand across Orange County, California by putting customer experience at the center of every decision. Attendees will learn the real-world strategies Frylicious used to build trust, create buzz, earn five-star reviews, and turn first-time guests into loyal brand advocates. This presentation blends storytelling, practical frameworks, and actionable takeaways that operators can immediately apply to elevate their own customer experience and grow their business, without adding unnecessary complexity or cost.

Many food truck owners start their business because they love food, hospitality, and the excitement of serving customers directly. But what happens when the owner becomes the bottleneck? If you're still making every decision, working every shift, and solving every problem, you've built a job-not a scalable business. In this engaging and practical session, entrepreneur, business coach, and culinary industry veteran Debra Oxman shares the mindset shifts, systems, and leadership strategies that helped her transition from working in the business to leading the business. Drawing on over two decades of experience building and scaling culinary ventures, Deb will show food truck operators how to move beyond daily operations and step into the role of CEO. Attendees will learn how to create systems that drive consistency, build teams that take ownership, identify the key metrics that fuel growth, and develop a business model that creates freedom, profitability,

Start building your food truck business the right way. This session will help you avoid costly mistakes for permitting, licensing, inspections and commissary requirement compliance. Join the Q & A after for a wide range of subjects.

The Pitmaster's Playbook for Food Truck Survival is a no-fluff, real-world masterclass designed for anyone wanting to launch, streamline, or level up their food truck operation. Taught by a working pitmaster and mobile-unit operator, this course digs into the systems, workflow, and decision-making that separate profitable food trucks from struggling ones.

In a fast-moving food landscape, not every trend is worth your time—or your money. In this session, Chef Mariah Scott breaks down the food trends that are actually driving sales in 2026 and shows how to adapt them to your concept without losing your identity.

Feel as if you've saturated the market share in your community. Learn to leverage your truck in PR and social channels outside your current area. Find out how to leverage food delivery platforms, regional food blogs and micro-influencers to generate buzz. Discover how pop-ups, partnerships with local businesses and event organizers can raise your truck's profile. Leave this session ready to look for cross-promotions that will expand your business reach.

Get actionable steps to promote your food truck. Learn branding and marketing for your truck from step one - positioning yourself in the market, logo design and content creation. Join this hands-on session to get your market share from day one.

Let's discuss the best practices in protecting your business and your personal assets when setting up your business and getting it insured. What are the types of risks and exposures present in the hospitality space more specifically mobile food truck business? Get suggestions on how to reduce those risks and exposures as you prepare your business plan and budgets.

Protect their dream and their capital before making major financial commitments.

Food Safety From the Food Truck Up: The Next Generation of Certification The food truck industry has changed how America eats—bringing creativity, mobility, and entrepreneurship to the food service world. With that growth comes the responsibility to maintain strong food safety practices that protect customers and support successful businesses. This session explores **a new generation of food safety certification** designed for today's food operators. While traditional programs were built around large restaurant kitchens, food trucks and small food businesses face unique challenges that require practical, flexible training. Learn how EduClasses® and FMC® Food Managers Certification are helping modernize food safety education with nationally accredited certification, accessible training, and programs built with mobile food operators in mind.

Learn how to earn $10,000 a month consistently by being strategic, while keeping things simple.

In today's market, having great food is no longer enough. If people don't know you exist, they can't become your customers. Social media gives every food truck owner the opportunity to compete with larger businesses, build a recognizable brand, and create lasting relationships with customers. Learn how to use Social Media, not just to sell meals- but to build trust, build community and build a brand that can grow far beyond a single truck. Discover how to make Social Media work for you – secure catering events, corporate partnerships, sponsorships, media coverage and collaborations with other businesses. Learn from an established truck owner how authentic videos outperformed highly produced content in building the business. This session will put you on the path to harnessing Social Media Tools as your most powerful tool for growth.

Maximizing on the profitability of using Wagyu beef on the modern Food truck menus

Food trucks, trailers, carts, tents, and mobile food vendors face confusing regulations, rising costs, inconsistent permitting, event risks, supplier decisions, and business mistakes that can get expensive fast. This session explains why food vendors don't have to operate as isolated businesses trying to figure everything out alone. The National Street Food Vendors Association was created to bring vendors and industry partners together through advocacy, community, education, and standards. Learn how the association helps operators speak with one stronger voice, access practical training and real-world resources, build better industry relationships, and support common-sense improvements that benefit vendors, communities, and the future of the street food industry.

Want food truck owners to move from burdensome city-by-city and county-by-county health permits to a single statewide mobile food vendor permit? Drawing on Colorado's successful model — where one permit now covers the entire state — attendees will learn the policy basics, coalition-building tactics, messaging for legislators and regulators, and a practical 30-day launch checklist to begin a campaign in their state while maintaining public-health protections.

Choosing the right power inverter for your food truck and trailer.

Learn how to accept credit card without eating into your bottom-line profit.

A look at how menu complexity should drive equipment and layout choices from day one. Join a truck manufacturer who has drawn hundreds of patterns from the builds he's done. What setup will allow you to expand your menu and add new menu items as you expand? What choices box you in and slow you down? Learn what the line and equipment choices you make define your success.

Learn practical strategies to speed your service and boost your margins by designing efficient service lines, implementing apps for pre-orders and drive-through-style pickup, optimizing prep workflows, and selectively using time-saving equipment and automation to reduce labor costs. Attendees will see real-world examples, quick wins for menu and station layout, guidance on choosing affordable tech tools and machinery, and best practices to maintain food safety, quality, and customer experience while maximizing profitability.

For most food truck owners, the commissary is a box to check — a permit requirement, a grey water stop, a monthly bill. But the operators who build the most durable businesses treat their shared kitchen like a business partner, not a pit stop. In this session, Max Kunik (CEO, Wingman Kitchens), Bill Moore (Executive Director, National Street Food Vendors Association), and Ashley Colpaart (Founder & CEO, The Kitchen Door) walk through the full arc of the commissary kitchen relationship — from finding the right kitchen and knowing what to ask before you sign, to showing up as the renter kitchens want to keep around and tapping into resources most trucks never think to ask about. You'll leave with a practical commissary-ready checklist and a clear picture of how to turn a required agreement into one of your most valuable business assets.

This session will help new food truck owners avoid common pitfalls—poor location choice, underestimating startup and operating costs, and neglecting permits, staffing, or food safety. Attendees will learn practical strategies for site selection, pricing, compliance, and consistent marketing to build a profitable, reliable operation.

Going viral can bring millions of views, but views alone do not create a profitable food truck. In this session, Salaar Khan shares how Gas Bros transformed a food concept operating inside an Atlanta gas station into a recognizable mobile brand with more than 40,000 followers and millions of social media engagements. Attendees will learn how Gas Bros uses creative menu items, strong branding, behind-the-scenes content, customer participation, and event partnerships to turn online attention into foot traffic and revenue. Salaar will also discuss the realities of launching a food truck, selecting profitable events, simplifying a festival menu, improving service speed, and expanding without losing the personality that made the brand successful. This practical case study is designed for food-truck owners and aspiring entrepreneurs who want to build a loyal audience, increase event sales, and create a brand people remember.

Review coverages offered and available, gaps in coverages, and risk management.

Great food trucks don't just serve food—they create experiences. In this session, Chef Mariah Scott shares how to take simple, familiar dishes and elevate them through flavor layering, presentation, and storytelling. Participants will learn how to increase perceived value, stand out in a crowded market, and build a menu that feels intentional, memorable and worth a higher price point.

Start building your food truck business the right way. This session will help you avoid costly mistakes for permitting, licensing, inspections and commissary requirement compliance. Join the Q & A after for a wide range of subjects.

This course covers the essential building blocks of a strong online presence and the most common mistakes that prevent food trucks from getting booked. You'll learn practical, proven ways to improve your visibility, build trust with potential customers, and increase the number of booking inquiries you receive. We'll review real world examples, success stories, and case studies from food trucks that are consistently winning more business online. We'll also discuss how partnering with Food Truck Club can help food truck owners reach more customers, generate additional catering opportunities, and create a reliable stream of revenue without adding more work to their plate. Whether you're just getting started or looking to grow an established food truck business, you'll leave with actionable strategies you can implement immediately to drive more bookings, strengthen your online presence, and build a more profitable food truck business.

Food truck owners work incredibly hard, but many are stuck in a cycle of long hours, inconsistent revenue, and tight margins. In this high-impact session, Davy Tyburski, America's Chief Profit Officer®, shares proven strategies used across more than 15 industries and adapts them specifically for food truck operators. Attendees will learn how to increase daily revenue, improve cash flow, simplify their menu for higher margins, and create repeat customers, without adding more hours to their day. This session gives you practical, real-world strategies you can put into action right away to drive measurable results.

This open Q&A session gives you the chance to learn from industry experts Bill Moore and Justin Prestidge. Bill has over 40 years of experience in the food service industry, has authored several books, and now leads a non-profit organization created to help food truck operators succeed - the National Street Food Vendors Association (NSFVA). Some call Bill the Godfather of food truck operations. Justin is the founder of Custom Trailer Pros, which he started in 2012 with a desire to help those looking to get into the exciting food truck industry. His company has helped countless food entrepreneurs get rolling with their dreams! Justin has also been a small business coach since 2018, which has allowed him to partner with startups to dramatically increasing their likelihood of success. Bill and Justin have worked closely together to create a library of resources designed to help those in this industry succeed, and they are very excited to answer any questions that come up in this se

Learn how to turn aV segment into a customer-driving moment from a Great Food Truck Race winner and former talk show host.  Master the on-camera do's and don'ts, craft a punchy script and hero shot, and stage your truck for maximum visual impact. Learn exactly what to highlight live, how to deliver a memorable call-to-action, and how to repurpose the clip into high-performing Instagram and Facebook reels. Walk away with tips for a ready-to-use script, caption sets, and simple production tips to attract more customers.

The Pitmaster's Playbook for Food Truck Survival is a no-fluff, real-world masterclass designed for anyone wanting to launch, streamline, or level up their food truck operation. Taught by a working pitmaster and mobile-unit operator, this course digs into the systems, workflow, and decision-making that separate profitable food trucks from struggling ones.

This session follows Chef Javi's journey from truck owner to personal brand, showing how he becomes the face of events and a go-to culinary personality at stadiums, concerts and festivals.  Discover strategies for leveraging non-food activations, sponsorship and experiential moments to amplify your visibility beyond the truck.  Lean into Chef Javi's social media playbook and use it to turn on-site buzz into followers, bookings and media opportunities.  Create your own recognizable brand to command premium events and partnerships.

As a food truck owner, navigating the slower months will be challenging, but with the right strategies, you can keep your business thriving year-round. This presentation will equip you with creative marketing tactics, from leveraging social media and partnerships to offering seasonal specials and catering services, ensuring a steady stream of opportunities even during the "slow" season. Leave with an actionable plan to maintain brand visibility, cultivate guest loyalty, and maximize revenue throughout the entire year.