Gosip geng foodtruck: Identiti Foodtruck vs Kelansungan Syarikat

"Keadaan ekonomi masa kini memaksa banyak syarikat dan bisnes foodtruck gulung tikar. Peniaga yang kurang berpengalaman akan menghadapi kesukaran untuk mengimbangi keperluan menjaga Identiti Foodtruck atau memastikan kelansungan syarikat. Persoalannya, perkara manakah yang kita perlu pelihara dan manakah yang perlu dikorbankan?" - Dr.Zaidi Subarshi

Menurut En. Shiraj - merupakan salah seorang pengusaha foodtruck dan seorang penggiat industri,

The current foodtruck trend is the gourmet foodtruck and is not the foodtruck concept 20 years ago, it comes with modern concept which offer taste, presentation and attitude, if we think "pasar malam" is a better option to be a millionaire don't venture into foodtruck, foodtruck business is all about passion, patient and being a foodies and the growth is organic.


Dalam kenyataan tersebut, beliau tampak fokus ke arah menjaga identiti bisnes foodtruck dan berusaha mewujudkan industri yang unik dan tidak dimakan zaman.

Kepada usahawan yang baru ingin menceburkan diri didalam bidang/industri foodtruck. Berikut adalah nasihat yang berguna dari pakar foodtruck ini.


Foodtruck is a creative industry, culinary art it's not just about cooking and selling, its an owner operator concept so that you know ur customers requirement, it's private chef on the move that present food to its customers.

Foodtruck is not for everybody,  you need the following entreprenuer ingredients :-
1. Innovate don't replicate,

2. Do your maths

3. Be focus on your menu the best u can do and develop your brand and food truck identity, business don't grow overnight.

4. Foodtruck - sells made to order food i.e. fresh, customer willing to wait if u sell delicious food.

5. Social media engagement is very important for foodtruck mainly because FT are on the move, have your foodtruck schedule, don't be at one location daily, it defeat the purpose for you to operate foodtruck.

6. Foodtruck initiated either from famous and established street food or an Entreprenuer who think it's worthwhile to operate a foodtruck rather than a restaurant and have their signature & innovative menu that they are good at. And it's owner & operator concept.

7. If an Entreprenuer just jump into wagon because it's a trending, then it may go wrong.

8. Don't ever dream of getting back your investment overnight this what happen foodtruck food are too expensive than a brick and mortar setup, by right foodtruck should be selling gourmet food at streetfood price, not the other way round.