Being how we are just starting out, we have to be pragmatic and use our best skills to get the truck off the ground. ("If the company is very small, one person might do all of the research, selling, advertising, customer service, and other marketing work" p. 58). We are trying to market two major groups: Working people looking for a viable option on their lunch break that doesn't involve drive thru, and the youth that often attend many of the arts festivals here in town where you often see food trucks at to begin with.
We do indeed have to compete with a lot of other food trucks (Especially the Slider truck) here in town right now. Las Vegas may be a major city, but it is no Metropolis either, and we cannot expect to overtake the Slider truck after only one First Friday. We have to set ambitious, yet modest goals for success to begin our venture. So, the first step would be to maintain a weekly goal of $1000 in profit (after the food and truck expenses, of course) for at least a few weeks, while also building up a following online. Should all go well, the next step would be to evaluate what's been working and what hasn't (such as who's been ordering what and what items don't get any love), and we would weed out what we barely make in orders, maybe even introduce a new menu item.
Another big key is to stay on top of changes to the Social media functions, such as any changes Facebook makes to it's layout. If it can provide an opening to a new form of promotion, it must be take immediately.("Marketing strategies and programs can quickly become outdated, and each company should periodically reassess its overall approach to the marketplace." p.58).
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