Churro 

Helpful information when booking food trucks:

Communicate Effectively:

While texting or social media messaging may be easiest for you, we prefer to communicate bookings through email. Phone calls are great to discuss certain questions, but we will ask for an email as well to help us keep up with communication and ensure that we are on the same page. Emails also leave a helpful trail for referencing back to later.

When contacting us to book, please provide as much information as possible so we can respond accurately and promptly. Often, we are answering emails on the way to other events or while restocking, so the more details you provide up front, the quicker we can respond to your questions.

We sometimes book months in advance. While we try our best to communicate at least a week prior, if you haven't heard from us, please reach out to confirm we both have all the necessary information. Please notify us ASAP of any changes to the original booking information.

 Food Truck Minimums:

Please be aware that many food vendors, including us, require a sales minimum due to costs such as food ingredients, gas, employee wages, insurance, licenses, permits, and other expenses. Our minimum is set to help us break even and not incur a loss, which we believe is fair.

We understand if you are unwilling to meet this minimum. In that case, you might want to consider other options. Think about why you want a food truck—it’s typically to draw people to your event. If you're not covering the minimum, you're asking the trucks to help attract attendees at the risk of losing money. For most of us, this is our livelihood, and we may have turned down other potentially prepaid events to be at yours.

Here’s how the minimum works for us: If our minimum is $400 and we make $400 in sales at your event, you owe nothing additional. However, if we only make $200 in sales, you will owe the remaining $200. You don’t owe $400 on top of whatever we sell; you only pay if we don’t hit the bare minimum needed to cover our costs and avoid a loss.

1:150 Ratio:

As a general rule of thumb, have 1 truck for every 150 people you're expecting (2 trucks if one is dessert and one is savory). This ensures that each food vendor makes enough sales to make it worth their time and does better than just breaking even. This ratio differs based on event length, type, public vs private event, and effective promotion. Keep in mind all vendors have a capacity for the number of items they can serve per hour based on their menu options and staffing.

Don't Overlap Vendor Menus:

Unless the event is guaranteed to have multiple hundred attendees, please ensure there is no overlap in menu offerings. If you only need one dessert truck, we kindly ask that savory trucks do not offer any desserts. Since our specialty is sweet treats, having savory trucks offer desserts can take away from our business as some guests may prefer to order their dessert with their meal to avoid standing in another line. We pride ourselves on offering a menu that provides enough variety to satisfy all taste buds.

Reserve Space for Parking and Serving Lines:

 Keep in mind parking needs; we have a food trailer, so we have a truck that pulls our trailer. It's harder for us to park as we will need space to maneuver the trailer. The dimensions with the truck attached are Trailer - L16’, W9’, H 10’; Truck - L20’, W7’, H6.5’. Please reserve a parking area for trucks before arrival. Also, ensure enough room for people to form a line and wait for food, especially if there are multiple food vendors.

Consider Generator Volume:

Consider generator decibel levels. We use an inverted generator to help with the noise, but it does still create noise. Communicate with us if this is an issue, but we cannot provide any other options unless we are given access to power. We require at least 30 amps, but during the summer, we need 50 amps to run our air conditioner and ensure we can keep the temperature under 100°F inside the trailer.