Food trucks & caterers
Show where the truck is, quote the event, and know what to prep.
Truck customers ask where you are today, and catering customers ask what it costs for 60 people. We put a live truck schedule on your site, a per-person quote builder behind it, and prep sheets, headcount deadlines and costs behind that, so the kitchen knows what to cook and what to buy.
What we set up
Truck schedule and pre-orders
A calendar on your site shows where the truck is each day, with pickup windows and pre-orders when you take them. When the location changes, one update changes the site and the text reminders.
Catering quotes and event booking
Customers pick a service style (drop-off, buffet, plated or truck service), a menu tier and a headcount, and see a per-person price range. Allergen notes go to the cook, a deposit holds the date, and a final-count deadline locks the numbers.
Prep, shopping and cost
Confirmed events turn into a prep sheet and a shopping list. Staffing, rentals, delivery fees, tips and tax lines are tracked, and food cost and waste show up after each event.
Where this business gets hard
Customers cannot find the truck
A post gets buried and customers go to the wrong lot. A schedule on the site and a reminder text on the day tell people where you are right now.
Headcount changes the whole job
A guest count drops by 20 two days before, after the food is bought. A final-count deadline in the quote and a deposit protect the shopping list.
Allergen questions come at the worst time
A guest asks about nuts or gluten on the day. Collecting allergy notes at booking and sending them to the cook, who answers directly, keeps that call out of a chat reply.
Prep and shopping are in someone's head
The cook knows what to buy and the owner does not. An event turns into a prep sheet and a shopping list so nobody guesses.
Set up for the way you work
Not every food trucks & caterers business runs the same way. We adjust the setup to fit yours.
- Food truck, daily service
- Location, hours and pre-order windows are the product. Schedule posts, pickup times and a short menu matter more than quotes.
- Drop-off and corporate catering
- Office lunches, standing orders and a headcount with a deadline. Delivery windows, set-up and per-person quotes drive the work.
- Full-service and plated catering
- Weddings and large dinners with staff, rentals, bar and a timeline. Tasting dates, staffing and larger deposits come first.
- Truck at private events
- Weddings, brewery nights and parties book the truck for a set time, often at a flat fee or a minimum. Event applications, power and space needs are the extra work.
Busy seasons and slow ones
Truck service often follows the weather, with outdoor markets, festivals and brewery nights peaking in warm months and lunch crowds changing with office schedules. Catering usually peaks around wedding season, graduations, summer parties and the holidays. Winter can be slow for trucks but strong for corporate and holiday catering. Weekday office catering and pre-order specials can steady slow weeks, and vendor and festival applications often have deadlines months out.
What your customers ask before they book
Your AI assistant and website are set up to answer these before anyone has to call.
- Where is the truck today, and what are the hours?
- What does catering cost per person for my headcount?
- How much is the deposit, and when is the final count due?
- Do you handle dietary needs and allergies?
- Do you set up and serve, or only drop off?
- Is there a delivery fee, and is tax and gratuity included?
Common mistakes we help you avoid
- Quoting per person without a headcount deadline and a minimum, then eating the cost when the count drops.
- Letting a chat or text answer an allergen question instead of the cook or owner.
- Skipping the food cost check after events, so one underpriced tier hurts margin all season.
- Overlooking permits, commissary use, health inspections, sales tax and mobile-vending rules. These vary by state and city, and the owner stays responsible.
Food service has rules that vary by place
Food-service permits, commissary use, health inspections, allergen handling, sales tax and mobile-vending rules vary by state and city. We build booking, quote and allergen-note steps around your own procedures. You stay responsible for permits, inspections and safe food handling.
See it working
Click through a sample food trucks & caterers website, then see the owner dashboard behind it.
How it works
- Step 1
Tell us about your business
A short call or the free AI check-up. No jargon.
- Step 2
We set it up
Your site, customer system and assistant, with your branding and your data.
- Step 3
You go live
We train you and your team, then keep everything running.
Under the hood
Pricing
One price: $349/month plus a one-time $750 setup. It includes your website, customer system, AI receptionist, hosting and support. Non-profits save 35%.
See where AI fits your business
Five minutes, free, and written in plain English.
Start the AI check-up