From Food Truck to Restaurant Business (A Recipe for Success) Pt. 1

Have you always wondered how to start a restaurant? Or maybe you’re more interested in the food truck business. Don Lucho’s founder Carlo Chalisea has done both, and his tips and advice can be invaluable for anyone looking to get into this competitive industry. Carlo started Don Lucho’s in 2013 as a way of honoring his Peruvian heritage. He started out with a small food cart, but after a few years of steady growth he upgraded to a food truck, ultimately opening a restaurant in 2019. There was nowhere in Seattle to get authentic Peruvian cuisine before Don Lucho’s. By filling that gap, Carlo was able to offer something unique to consumers, even in a crowded market and industry. That ability to stand out from the competition is one reason they’ve grown year after year. In this interview, we’ll get Carlo’s advice on how to start a food truck business and why it’s a great gateway into a brick-and-mortar restaurant, along with initial food truck cost and the restaurant business plan he used to expand. Restaurants and food trucks historically have slim profit margins, and funding this kind of growth takes a lot of planning and hard work. We’ll find out how Carlo navigated those tricky early years of operation and what’s in store for Don Lucho’s in the future. Don’t forget to click like if you learn something from watching it, and subscribe to the UpFlip channel to see our latest videos! Resources: https://bit.ly/3YiExqZ - Start or Grow Your Business with UpFlip Academy http://donluchosinseattle.com - Find Out More About Carlo’s Food Truck Timecodes: 0:00 - Intro 1:43 - Meeting Carlo 2:53 - Expenses on food truck 3:48 - Facility Walkthrough  6:10 - Monthly expenses 8:02 - Trying Some Food 9:58 - Good day of sales 10:44 - Profit margins 12:02 - Outro #restaurantbusiness #howtostartarestaurant #restaurant

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