Food Fleet

Food Fleet Update: How We Survived The Pandemic Despite Revenue Down

Jeffrey Mora
Founder, Food Fleet
$1.5M
revenue/mo
2
Founders
6
Employees
Food Fleet
from Los Angeles, California, USA
started February 2012
$1,500,000
revenue/mo
2
Founders
6
Employees
market size
$1.3B
avg revenue (monthly)
$368K
starting costs
$18.9K
gross margin
43%
time to build
270 days
growth channels
SEO
business model
content-library
best tools
Instagram, Hubspot, Twitter
time investment
Full time
pros & cons
24 Pros & Cons
tips
7 Tips
Discover what tools recommends to grow your business!
Discover what books Jeffrey recommends to grow your business!

Hello again! Remind us who you are and what business you started.

I started my career at the world-famous Century Plaza Hotel in Los Angeles Apprenticing under Certified Master Chef Raimund Hofmeister.

Since then I have worked in more than 22 countries around the world working for some of the world’s finest chefs from Cas Spijkers, 2 Michelin star Restaurant De Swann Hotel in Oisterwijk, to Paul Prudhomme's K-Paul's Louisiana Kitchen. I was on the 92 and 96 US Culinary Olympic Teams. Chef for the LA lakers from 04-11. In 2011 the lockout happened and the equipment manager of the lakers came to me with an idea to start a food truck. The short version is, we did and realized the real business and need was to help small mom and pop food trucks be able to work in the corporate foodservice world, from Convention centers, Universities, hospitals, Corporate dining. We supply all of the major corporate foodservice companies with their mobile solutions and indoor popups, or station takeovers. Since the pandemic our industry as a whole has been decimated. Revenue is down by more than 80%. I have to say those in our industry have all had successes and failures, it's part...

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