🚚Food & Beverage

Food Truck Booking Form Template

Book food trucks for events with a form capturing location logistics, expected attendance, and menu preferences.

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What is a Food Truck Booking Form?

A food truck booking form enables event organizers to request mobile food service. It captures event details, location logistics, and service expectations.

Power and water availability, other vendors, and attendance estimates help food trucks prepare appropriately.

Minimum sales guarantees protect food trucks when committing to exclusive events.

Key Features

Event Details

Type, date, time, attendance

Location

Address and site details

Logistics

Power, water, access

Competition

Other food options present

Menu Preferences

What food is wanted

Guarantees

Minimum sales commitments

Why Use This Template?

Prepared Service

Know logistics in advance

Appropriate Inventory

Stock for attendance

Clear Expectations

Terms established upfront

Efficient Booking

All details in one form

What's Included in This Template

Event Type

select

Festival, corporate, private

Event Date

date

When the event is

Event Hours

text

Service time window

Location

textarea

Address and setup area

Expected Attendance

number

How many people

Power Available?

radio

Electrical access

Water Available?

radio

Water hookup

Other Vendors?

text

Competition present

Minimum Guarantee

number

Sales commitment

Perfect For

Corporate Events

Office parties and company events

Private Parties

Birthday parties and celebrations

Festivals

Community and music festivals

Wedding Events

Rehearsal dinners and casual receptions

Frequently Asked Questions

Q

What power requirements are typical?

20-30 amp service common. Generator backup for uncertain power. Clarify voltage and connection type. Distance from truck matters.

Q

What are typical minimum guarantees?

Usually $500-$2,000 depending on event size, exclusivity, and time commitment. Covers opportunity cost of commitment.

Q

How do multiple food trucks work?

Coordinate to avoid menu overlap. Share logistics info. Typically one per cuisine type. Clear territory/placement.

Q

What about permits?

Clarify who pulls permits - organizer or truck. Event permits vs. health permits. Location-specific requirements.

Q

How do I estimate inventory?

Expect 50-70% of attendees to buy from you. Less if many vendors. More if exclusive. Weather and timing affect demand.

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