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. Discover 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. Get actionable takeaways that operators can immediately apply to elevate their own customer experience and grow their business, without adding unnecessary complexity or cost.

I will demonstrate how I have cut my labor in half by using self service kiosks all while still maintaining excellent customer service.

Catch the common red flags and scams before you lose your investment. Find out what to look for before investing, learn the due diligence steps before signing contracts or sending deposits and how to properly evaluate builders, vendors and service providers.

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.

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

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

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

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

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.

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.
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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. Come away being able to identify profitable trends, how to test new ideas efficiently and turn trending flavors into high-performing menu items.

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.

Watch a live demonstration of American Wagyu beef products and how you can use different cuts on your truck. Learn how you can cook up menu items that are profitable while adding to your marketability.

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.

Franchising can be tricky. There's a lot to navigate – legal requirements, building systems that can be replicated, and finding the right people. It can feel overwhelming. This session offers a roadmap to guide business owners through every step of the process, giving them the resources and support they need to succeed. During the workshop, you’ll find out how to scale without the headaches of managing multiple locations, launch the brand and resonate with customers across the country, something truly lasting. And, get the elusive work-life balance they've been dreaming of. Discover the beginning of a new chapter in the business cycle.