The food truck concept involves operating a mobile restaurant that serves and sells food and beverages from a specially designed vehicle. Food trucks have gained popularity in recent years in India due to their flexibility, lower startup costs compared to traditional brick-and-mortar restaurants, and the ability to reach a wide range of customers in various locations. Mr. Rishabh Sachdeva, a young entrepreneur from Delhi, is managing Schickwheel, a leading name in the food truck manufacturing business. He shared his vision and expansion plans with www.theinterview.world.
Q: Tell us about your company, Schickwheel?
A: Schickwheel is India’s leading manufacturer, supplier, exporter, dealer, and retailer of Custom Food Trucks, Custom Food Vans, Custom Food Carts, Mobile Catering Vans, Customized Food Trucks, Fast Food Trucks, Chinese Vans, Custom Catering Trucks, Custom Mobile Kitchens, Custom-Built Food Vans, Ice Cream Trucks, Momos Vending Carts, E-rickshaw Food Carts, Hot Food Vending Carts, and all kinds of Mobile Vending Carts. We are based in Delhi.
Q: What are the USPs of a food truck kitchen?
A: The food truck concept involves operating a mobile restaurant that serves and sells food and beverages from a specially designed vehicle. Food trucks have gained popularity in recent years in India due to their flexibility, lower startup costs compared to traditional brick-and-mortar restaurants, and the ability to reach a wide range of customers in various locations. Starting a food truck business typically requires less capital compared to opening a traditional restaurant. You don’t need to invest in a permanent physical location, which can significantly reduce initial expenses. Food truck owners have the flexibility to change their menu, concept, or location based on customer preferences and trends. This adaptability can help keep the business fresh and appealing. Food trucks can serve in a variety of locations, such as office parks, college campuses, street corners, and outdoor events. This diversity of locations helps reach a broader customer base. At our company trucks start from Rs 18 lakh and ranges upto Rs 50 lakh.
Q: What are the do’s and don’ts for a food truck kitchen?
A: Designing and manufacturing a food truck kitchen involves careful planning and attention to detail. Invest in durable and commercial-grade kitchen equipment that can withstand the demands of a mobile kitchen environment. Design the kitchen layout to adhere to food safety regulations. Separate areas for food prep, cooking, and washing are essential to prevent cross-contamination. Avoid cramming too much equipment or storage into the limited space, as overcrowding can lead to inefficiency and safety hazards. While food trucks offer many advantages, they also come with challenges such as adverse weather conditions, limited storage space, mechanical issues with the vehicle, and the need for efficient logistics.
Q: What do you see the future of the food truck kitchen business in the near future?
A: Overall, the food truck concept is an exciting and dynamic way to enter the food service industry. Successful food truck businesses combine great food, creativity, marketing savvy, and a strong understanding of local regulations to create a unique and enjoyable dining experience for their customers. Notable brands like Haldiram, Domino’s Pizza, Subway, Nandos, Dunkin’ Donuts, Burger King, KFC, Pizza Hut, Barbeque Nation, Cafe Coffee Day, and Faasos, among others, are also venturing into the food truck kitchen business. In the next five years, it is anticipated that all popular food brands will have their food trucks segment across the country.
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