An Open Letter to Food Trucks: What Customers Wish You Knew

 

Written By: Felecia Causey

Dear Food Truck Owners,

My recent experiences, and those shared by my readers, highlight crucial areas where many food trucks could significantly improve. While I appreciate the variety and convenience food trucks offer, inconsistent service and food quality are recurring themes.

One particularly disappointing encounter involved a food truck at Auburn University. Despite the truck being open, we were completely ignored for over a minute. While we eventually received service from a different truck, the initial experience set a negative tone. This underscores the critical importance of prompt and courteous customer service. Even if the food isn't perfect, positive interaction can leave a lasting positive impression. Conversely, poor service coupled with subpar food creates a disastrous customer experience.

Many readers have echoed this sentiment, detailing numerous negative experiences. Common complaints include excessively long wait times resulting in cold, hard, or undercooked food. Specific examples included gummy wings, a cold and raw chicken sandwich, and a burger so tough and bland it seemed days old. While some leniency might be granted for longer cooking times, the food must consistently arrive fresh and hot.

Pricing practices also emerged as a significant concern. While many understand that food trucks are businesses and need to make a profit, inconsistent pricing across locations and unexpected debit/credit card fees are unacceptable. The lack of beverage options with meals and the refusal to accept cash (even with a stated hygiene rationale) further frustrated patrons. The inability to pay with cash should be clearly communicated and ideally, remain an option.

Finally, misleading advertising is a major problem. Using photos of food that doesn't match the actual product is deceptive and damaging to trust. This practice, unfortunately prevalent among both food trucks and larger chain restaurants, creates false expectations and leaves customers disappointed and angry. Similarly, promoting items that quickly sell out, leaving customers who traveled specifically for those items empty-handed, is unfair and poor business practice.

One reader recounted a particularly egregious example: a food truck that charged a debit/credit card fee even to customers paying cash. This resulted in over $50 in unwarranted fees and led to the food truck being banned from their workplace.

My blog reviews and reader feedback overwhelmingly demonstrate that success hinges on a combination of high-quality food and excellent customer service. While I appreciate the culinary diversity within the food truck community, addressing these systemic issues is essential for long-term success and customer satisfaction. I look forward to sharing more positive experiences with my readers in the future.