For food trucks ยท Websites & funnels
Websites for food trucks.
A food truck website does two jobs: tell people where you are today, and let planners book you. Everything else is optional.
Or text (508) 546-9942
Slide it
You vs. Average Joe's Food Truck.
Left is your website today. Right is the one Average Joe's Food Truck has. Drag the line, then hit the button.
Crickets on the left. That is the problem.
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Illustration. Joe is made up. Your competitor is not.
The food truck version
Why it matters.
Someone ate at your truck at a brewery last month and wants it again. They search the name. If the first result is a site with a current schedule, they come find you. If it is a template with last year's menu and no dates, they shrug and get a sandwich somewhere else. A truck website is not a brochure. It is the answer to where.
Private bookings raise the stakes. A wedding planner or office manager comparing a few trucks opens each site on a laptop. They want menu options, photos from real events, a sense of how many people you can serve and a form for their date. The truck that makes that easy gets the inquiry.
What I would build
For a food truck.
A mobile-first schedule page showing today and the week ahead, built so you can update it from your phone before opening the window. Every social post links here instead of hoping people catch a story.
Pages for weddings, company lunches and private parties, with a form that creates a contact and fires a reply immediately. The planner hears back while still comparing trucks.
You cannot answer the phone in the middle of a lunch rush. A caller gets a text with today's location and a booking link, and the question is answered without leaving the grill.
Tracking so you know which page produced the inquiry. Over a season you see whether weddings come from Instagram, from Google or from the brewery you park at every Thursday.
The mistake I see
A schedule that was accurate in June
The site launches with a lovely calendar, then the season gets busy and nobody updates it. By August it is wrong, and a wrong schedule is worse than none. I build the update into something you can do in seconds from a phone, right before you post the story.
What you get
Websites & funnels.
Built in GoHighLevel so your site, forms, calendar, texts and follow-up are one system instead of five tools taped together.
- Mobile-first pages, because that is where your customer is standing
- Booking calendar wired to your real availability
- Forms that create a contact and fire a reply immediately
- Missed-call text back
- Tracking so you know which page produced the inquiry
How it goes
For a food truck, step by step.
→ Keep scrolling. It moves sideways.
Map the path
What somebody does between finding you and booking. Usually shorter than people expect.
Build the pages
One page per service, one per town you serve. Not one page trying to do everything.
Wire the follow-up
Auto-acknowledgement, reminders, and the sequence that runs when nobody replies.
Test it on a phone
On mobile data, not office wifi. That is the real condition.
Step five is you.
The free Receipt shows what your food truck should fix first. About half a minute, no card.
Print my Receipt →
Questions
What food trucks ask.
Can the schedule update itself from Instagram?
Not reliably, and I would rather not promise it. Posts and stories are written for people, not for software, so pulling dates out of them breaks. What works is one place you update first, the schedule page, with social posts that link to it. It takes about as long as writing the caption.
Do I need online ordering on the site?
Only if you already take preorders or want to start. Some trucks use preorders at busy events to shorten the line. If your point-of-sale handles that, the site links to it. For most trucks the bigger win is a schedule people trust and an event form that replies.
What happens to the site in winter, when the truck is parked?
It keeps working. Winter is when next summer's weddings and company events get booked, so the event pages and the form matter more then, not less. I also add a clear off-season note, so nobody searching in January assumes you closed for good.
Everything else
Other services for food trucks.
Where I work
Southeastern Massachusetts and Rhode Island.
Start here
See what your customers see.
The Receipt looks your food truck up the way a customer would and itemizes what is costing you calls. It is free. Or skip it and book fifteen minutes with me.
Or text (508) 546-9942