Скачать или смотреть Price, Prep, and Profit: Food Truck Advice from Legendary Foodpreneur Eric Stromquist (Ep. 13)

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In this episode of The Vegan Food Truck Business Podcast, Heather Zeitzwolfe sits down with food industry veteran and small business expert Eric Stromquist to break down the most common — and costly — mistakes food truck operators make.


Whether you're just getting started or trying to improve your profit margins, Eric shares hard-earned wisdom on pricing strategy, menu design, speed of service, and treating your truck like a real business. If you've ever wondered how to serve more customers, minimize waste, or make your numbers actually work, this episode is a must-listen.


What You’ll Learn:

• The #1 mistake most food trucks make when pricing their menu
• Why less is more when it comes to your menu options
• How to use simple math to maximize profit and speed up service
• What your food cost should be (and how to calculate it)
• The truth about overhead, commissary kitchens, and real labor costs
• Why running a food truck requires both heart and spreadsheets

About Our Guest:
Eric Stromquist was one of the founders of Portland's long-standing, local restaurant chain Hot Lips Pizza. Eric has been a prominent figure in the Portland Food scene for decades, including instructing at three notable culinary schools. He is now an advisor with the Small Business Development Center (SBDC) in Astoria, Oregon. He’s passionate about helping food entrepreneurs turn their ideas into sustainable, profitable businesses.


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