No more guessing. Tell HatchReady about the event, the crowd, and the forecast, and get a prep list built for your truck, so you stop running out at 2 PM and stop tossing food at close.
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Every owner has done both. Usually on the same weekend.
Extra brisket, extra buns, extra fries. Cash you can't get back when the crowd is thin or the sky opens up.
You're sold out two hours into a four-hour event, watching the best crowd of the day walk right past.
A 98° afternoon and a rainy evening sell nothing alike. Most of us learned that the hard way.
Two minutes before every event.
Type of event, expected crowd, how many other trucks, hours open, and the forecast.
Units to make per menu item, plus raw pounds to buy. You set the waste buffer.
Record real sales and leftovers. It learns your truck and gets sharper every event.
Starts as a simple spreadsheet you can use right away. Grows with what owners ask for.
Public or hosted events. Adjusts for crowd size, competing trucks, heat or rain, and warns you if your truck can't keep up.
Turns your menu into pounds of raw product, plus forks, napkins, and boats to pack.
Daily and weekly checklists: fuel, propane, water, fridge temps, sanitizer, and permit and tag dates.
Log each event. Beat the forecast every time? Future predictions rise on their own.
Thirteen years in a truck. Zero patience for guessing.
I ran a food truck in Texas for 13 years. Permits were a pain, but the real grind was every single event: how much to make, what the weather would do, and hoping I got it right.
The starting numbers in this planner come from real festivals, breweries, and lunch rushes. It's the tool I wish I'd had on day one.
Join the waitlist and get the free spreadsheet version first. I'll ask a few quick questions about your menu so it fits your truck.
Join the waitlistOpens an email to sign up. No spam.