How to Start a Mobile Food Business: Expert Interview #2

Welcome to Boston Food Truck Blog’s “How to Start a Mobile Food Business: Expert Advice” interview series. In this series, I will be conducting interviews with some of the best food trucks in Boston.

I’m asking Boston food carts around the city about what advice they’d offer to existing restaurants and entrepreneurs who want to know how to start up a mobile food business in Boston, or anywhere!

How to Open a Food Truck Interview: Paris Creperie

Today I’ll be interviewing Paris Creperie and asking them about their Boston crepe truck, La Tour Eiffel.

Paris Creperie has a brick and mortar location at Coolidge Corner, and in April 2012 added a mobile food truck to their arsenal.

I’m a big fan of their tasty crepes, and couldn’t wait to hear about what food truck advice they’d offer.

1. Tell us a bit about Paris Creperie’s La Tour Eiffel – what are you guys all about?

Paris Creperie’s La Tour Eiffel is Boston’s very first crepe truck. We took all the success that we learned from having a cafe in Coolidge Corner for the last 10 years, and funneled it into a project we knew would be a big hit. We serve fresh sweet and savory crepes, as well as our most popular smoothies from the cafe.

2. What are some of the struggles you faced when starting your food truck?

Some of the struggles we faced were the proper transition from having a brick and mortar equipment work on a moving kitchen. After having the truck for 6 months, we now have a very solid operation.

3. What is your favorite street location and why?

Our favorite street location was the city hall plaza location, which just ended for the season. It was fun because we were paired with great trucks.

Our current favorite location is the corner of St Mary’s & Comm Ave, because we get the chance to serve hungry BU kids all day, and they’re our biggest cheerleaders.

4. What is your most popular menu item?

Our most popular item on the truck is no surprise – nutella chocolate with fresh fruit.

5. When was your “Ah-ha!” moment, that you knew your food truck venture was a success?

When we properly executed our first catering job from the truck and it was a rousing success.

6. Any final piece of advice you’d like to offer aspiring food truck vendors?

Do your research, and do it well. Find out everything you can from all the existing trucks on the road, including the on street program with Boston, the lottery involved with it, and which spots work and don’t work.

Realize that your food truck designs must be meticulously thought out, because you don’t have a second chance once your truck is built.

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Thanks so much for the interview and advice guys! If you haven’t visited Paris Creperie’s La Tour Eiffel crepe truck yet, be sure to catch them at one of their regular spots.

I’m always looking for more food trucks to talk with, so if you’re interested in having your truck interviewed, feel free to contact me at bostonfoodtruckblog at gmail dot com.