More than hot dogs: Learn how to be a food truck entrepreneur | Food

More than hot dogs: Learn how to be a food truck entrepreneur

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There's more to running food truck than hopping in a step van and driving around town, waiting for someone to buy your pizza, which hopefully you made from scratch and did not microwave or drop on the floor.*

JEREMY M. LANGE
  • Jeremy M. Lange


Aspiring mobile food vendors can take classes as part of the Mobile Food Truck Entrepreneurship Workshop Series to be held Mondays, May 11 and 18 and June 1 and 8, from  6–9 p.m., at Vance-Granville Community College's Franklin County Campus, 14 miles northeast of Wake Forest. 
Queen Harris, owner/operator of the Chick-n-Que mobile food truck and restaurant in Rolesville, will teach the class.

Cost is $55 for the first class; the other sessions are free. Topics include "The Art of the Food Truck," “Preparing for Success: Concept and Design,” "Administrative Necessities” and “Marketing for Success: Social Media/Advertising.”

Students must complete a food safety certification course, to be held July 13 and 20. Cost is an additional $74.

For more information and to register, contact VGCC Small Business Center director Tanya Weary at (252) 738-3240 orsmallbusiness@vgcc.edu or Emily McCormick at (252) 738-3385 or ped@vgcc.edu.

*Full disclosure and a confession: In my 20s, I drove a donut delivery van on the 3:30–7:30 a.m. shift. One morning, I forgot to secure the trays in the rack. I turned a sharp corner, and oops! 12 donuts spilled onto the van floor. Since they were of the sprinkle variety, I just dusted them off and delivered them to my next location: an all-night truck stop on Indiana 37. I apologize to all who may have eaten a dirty donut in the spring of 1993.



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