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My food truck did $2,100 in one Saturday at the Salem fair and I am still trying to figure out how to repeat it
Last Saturday my BBQ truck pulled in $2,100 at the Salem fair, which is double what I do on a normal day. Part of it was the crowd, but I also moved the menu board to eye level and dropped my brisket sandwich from $11 to $9. Three people in a row said the lower price made them stop instead of walking by. Now I am worried the discount is what did it and I gave up margin for nothing. If you run a truck or small stand, do you keep prices low on big days or hold steady and rely on the foot traffic?
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