A truck moves. Most food truck websites don’t.
That’s the whole problem. Yours gets built like a restaurant that sits still, when the only two questions anybody has are where you are right now and what you’re serving today.
Things I hear from owners in your line of work.
Facebook shows your post to a fraction of the people who follow you, and you don’t control which fraction. Put today’s spot on your own site with a map and a directions button, update it from your phone, and keep posting to Facebook as well. One of those you own.
Live open and closed status plus a schedule you control. Rained out and cancelling? Change one thing and the site tells everybody.
Instagram won’t show up when somebody in your town searches for tacos, and you don’t own the account or the audience. A website ranks, and it’s yours.
Which is why the editing is built for somebody holding a phone in a hot truck between orders. Three taps changes today’s location. Or text me and it’s done.
Built around how your business actually runs.
These are the pieces that matter specifically for food trucks & trailers, rather than a template with your photos dropped into it.
Where you are today
A location block you change from your phone. Address, map, hours for that stop, and a directions button that opens their maps app instead of making them copy an address.
A schedule people can plan around
This week’s stops laid out plainly, so your regulars know when you’re near them and event organizers can see when you’re free.
A menu that keeps up
Running a short menu today? Out of brisket by two? Flip it in the editor and the site stops promising something you can’t serve.
Catering and private events
Most trucks make their real money off private events. You get a booking inquiry that asks date, headcount and location up front, so you can price it the same day.
How strangers find you
Built to rank for your food plus the towns you actually park in. That’s how strangers find you instead of only the people already following you.
Fast on one bar of signal
Your customer is standing in a gravel lot on bad LTE. The site is built light enough to load anyway.
One catering booking a year usually covers the whole thing.
A site like this, running right now.
Go and click around. Real businesses, currently trading, and I still work with every one of them.
Two ways to change something, and both are easy.
In your line of work the details change constantly. You should never be waiting on somebody else to update them, and nobody should be billing you for a two-minute edit.
Text me. It’s usually done before you set the phone down.
New price, new photo, closing early on Christmas Eve. Send it however you like: call, text, email, Facebook message. I’m usually on it right away, and I’m not going to nickel and dime you over the small stuff that comes up week to week.
Most of my clients work this way and it’s a big part of why they stay. No support ticket. No portal login you’ve forgotten the password to. No waiting three days on a web company that stopped caring about your account in 2023.
972-853-1626Or do it yourself from your phone in about fifteen seconds.
On the packages that include it you get a plain editor for the parts that move. It looks like filling out a form rather than building a page, so there’s nothing to learn. You can’t break the layout and you can’t accidentally take the site down.
Some owners are in there daily. Others have never once opened it and just text me instead. Both are fine. It’s there if you want it.
The moving parts are yours. Everything underneath is mine. Hosting, security, updates, backups, speed, and anything that goes properly wrong at two in the morning stays with me on every plan. You never have to think about it.
It should connect to what you already use.
Tell me what you run on the first call. If it connects cleanly, I’ll connect it. If it doesn’t, you’ll hear that instead of a promise about something that only half works.
Want to see what I’d do with yours?
Send me your current website and you’ll get a short video back walking through what’s working, what’s costing you calls, and what I’d change first. Free, no obligation, and the list is yours to take elsewhere.
Food trucks & trailers: common questions
Open the site on your phone, tap into the editor, type the address, save. The map and the directions button both update. Fifteen seconds, standing at the window.
Facebook is good for people who already follow you. It does almost nothing for the person who just searched for barbecue near them and has never heard of you. A website is how strangers find you, and unlike a Facebook page you own it outright.
If you want to. Some trucks want online ordering. Some want a phone number and a map and nothing else. I’d rather build the one you’ll actually use than the one that sounds impressive on a proposal.
The site handles more than one. Separate schedules, separate locations, one brand. It grows with you instead of needing a rebuild.
Not quite your business?
These four pages exist because I have live clients in them. Most of my work sits in trades with no page here at all. Tell me what you do and you’ll get an honest answer about whether I’m the right fit.