A : Step 1: Join the North Texas Food Truck Association (NFTA).
By becoming a member, you'll gain access to our comprehensive Member Resources, which provide valuable information and guidance to help you launch your mobile food business. You'll also avoid common and costly mistakes. We recommend reading Running a Food Truck for Dummies by Richard Myrick as an additional resource. Before buying your mobile food unit, consider important factors like:
Our Member Resources will guide you through the startup process, help grow your business, and offer access to daily vending locations.
A: The most common mistake is purchasing a mobile food unit from out of state or a builder unfamiliar with Texas regulations. This can lead to expensive repairs and delays in getting your truck approved. Make sure your unit meets local health, fire, and safety standards, as out-of-state units may not comply. The three most costly issues to fix are exhaust hoods, fire suppression systems, and LP gas or electrical setup.
A: Ensure your builder is familiar with Texas building codes and fire regulations. Ask for examples of previous food trucks they’ve built and review their project timelines. You can also find a builder’s checklist in our Member Resources. We recommend working with trusted builders who have experience in the Texas food truck industry.
A: No, you can join before you start your food truck business. This is the best time to join as it helps prevent costly mistakes and provides valuable information to guide your decision-making process.
A: Food trucks, trailers, carts, pop-up vendors, and caterers are all welcome. Some events may prefer certain types of vendors (like trucks or trailers), while others are better suited for smaller setups like carts or pop-ups. Vending options will vary based on your unit type.
A: Membership lasts for 12 months from the date you join. There’s no need to wait until January—join anytime and receive a full year of benefits.
A: No, membership is for current and aspiring mobile food vendors only. However, businesses can support and promote themselves to our members by becoming NFTA Sponsors.
A: NFTA is funded through membership dues, booking fees, corporate, and consulting services. We are a member-focused organization and do not receive government funding. While we aim to support our members, we encourage non-members to review our website and consider joining.
A: No. Mobile food vending laws vary by city and county. Some areas do not allow food trucks, while others require specific permits like health, fire, and business licenses. Always check local regulations before vending in a new location. NFTA members have access to updates on these laws and vending opportunities.
A: Costs vary depending on your truck and business model. Obtain quotes from manufacturers, commissary kitchens, and truck wrapping companies. Be sure to factor in operational costs like taxes, insurance, vending fees, fuel, and packaging in addition to food and labor costs.
A: No. NFTA manages a range of vending locations, and access is exclusive to members. These locations provide reliable and low-cost opportunities to vend.
A: Yes! Our members are listed in the NFTA Food Truck Directory. We also offer an event-host connection service and promote members on social media.
A: Absolutely. Your kitchen must be able to support your planned menu. Health departments will ensure your truck is equipped to handle the food you're serving, and you must source ingredients from licensed suppliers.
A: It depends. If your food truck meets exemption guidelines, you may not need a commissary kitchen. Our Member Resources provide details on how to apply for this exemption.
A: Yes, all vending locations require a Certificate of Insurance (COI) and may need to list the property as additionally insured. NFTA will request a COI if necessary before granting access to booking locations or events.
A: Definitely! Many food businesses fail due to poor marketing. Successful food trucks use platforms like Facebook, Instagram, and others to promote their services. Make sure your marketing is visible and engaging across multiple platforms.
Food trucks serve as incubators for small businesses and are increasingly evolving into brick-and-mortar restaurants. Many talented chefs with great concepts but limited startup capital have launched food trucks to bring their culinary ideas to the community. In North Texas, dozens of food trucks have successfully expanded into physical restaurants, while many established brick-and-mortar businesses are also using food trucks to reach new markets.
Food trucks don’t just sell food—they create jobs and help support other local businesses, including commissary kitchens, mechanics, bookkeepers, fire safety providers, and food suppliers. These small businesses contribute to the community by offering full-time employment opportunities and boosting the local economy.
Food trucks make efficient use of public spaces, transforming a single parking spot into a bustling food hub serving over 100 people during peak hours. By bringing food directly to customers, they help reduce traffic congestion and provide accessible dining options.
As food trucks continue to grow in popularity, many cities across the country have introduced new regulations for mobile vendors. Some have done this well, while others have missed the mark by focusing too much on protecting brick-and-mortar restaurants from competition. The role of local government is to serve the public interest, not to shield certain businesses from free-market competition. Limiting food truck operations to protect restaurants is a disservice to the community and can even lead to legal challenges. Popular food trucks show there is demand, and cities should embrace this by allowing a range of food options for residents.
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