Stop buying the bacon and sausages in Makro by the tonne and source a decent local supplier so the sandwiches actually taste of something and the bacon ain’t white, also decent sauces again don’t buy the own label industrial size containers.
dieseldave:
The Rocket Van:
… how can I improve my service?Hi,
I’ve no idea whether you’ve considered this, but have a look at your hours of business… far too many vans close at around 2-3pm.
The traditional early start and early finish are a thing of the past for drivers, so if you’ve not considered the above, then you’re possibly losing some trade.
none open weekends either. ok one or two may do sat morning, they shut up shop and go on holiday without making alternative arrangements for customers
I agree with others, offer quality ingredients and you won’t go far wrong , a good food van will always be recorded on my map book so I can pop in again next time in the area. Perhaps look at stocking other items like wet wipes etc that drivers run out of.
Offer a flask filling service for 50p (water) or flask of tea/coffee for £1. Yes I know some would expect this for free but I have no issues paying 50p for hot water to save waiting for my kettle to boil.
I would also visit other food vans and look at how you could do things better.
edit: Maybe consider a sweet selection, apple pie with custard etc for those of us who always have room for a puddin 
Oh and accept euros for the flip floppers + offer some carp and swan on the menu 
If you’re gonna have a sign that says “Snack van OPEN 100yds” or similar, actually make sure you’re open. I go past plenty of these at 3-4pm, I’ve still got 4 hours to go, quite fancy something that’ll keep me going until I get back late and there’s nothing there…
After I’ve experienced this once or twice I won’t bother even looking for the van… It’s for this reason I visit very few as I find them far too unpredictable so there’s no point me stopping just to be disappointed.
Put opening times on a sign instead if you have one, at least then we know where we stand…
That kinda turned into a bit of a rant… 
dieseldave:
The Rocket Van:
… how can I improve my service?Hi,
I’ve no idea whether you’ve considered this, but have a look at your hours of business… far too many vans close at around 2-3pm.
Good point this - I knew one shed that shut at 12.30 
…personally I’ve been gasping for a brew mid afternoon and a snack would be good for chaps who won’t get through their front door 'til eight or so.
How about non-fried stuff.
Chillies, soups, stews etc can be kept hot in a bain-marie, just the thing for colder days or curries come to that.
And use them blue latex gloves when making sandwiches etc, shows you care.
In MSA’s in Italy, the catering staff don’t handle money, there is a separate cashier.
One thing, though I find important, don’t take this the wrong way but try to look well groomed and smart. Too many vendors look like if you gave them a squeeze, grease would ooze out of every pore. Dirty vests, finger nails and long hair that looks its been in the fryer and last washed in 2005 is a massive no,no.
Finally as has been said, proper tea in china mugs 
.
Dipper_Dave:
… Offer a flask filling service for 50p (water) or flask of tea/coffee for £1. Yes I know some would expect this for free but I have no issues paying 50p for hot water to save waiting for my kettle to boil…
I was going to suggest this too! 50p seems a fair price, or how about free if they purchase some food or drink above a certain price?
I agree with what’s already been suggested - go for quality produce. Make sure hygiene is apparent in everything you do, from food preparation to the van itself. Lots of clean stainless steel! And employ staff who also take pride in their appearance and hygiene practices. There’s nothing more off-putting than seeing someone serving who looks like they could do with a good bath!
I’d second Swampey2418’s idea of a food hygiene certificate too, and display this in a prominent place so customers can see that you take pride in the quality and cleanliness of your business.
Good luck with it!
bald bloke:
The Rocket Van:
Rocket Van. A68 Scottish Borders.Just started up and I need some driver feedback.
What you like and don’t like about food vans ,how can I improve my service?
Thanks in advance
The Rocket
Start by not giving us Sam and Ella.
I went to school with Sam and Ella. I’dve happily eaten both.
The main reason I avoid snack vans is because I am generally always uninspired by the menu. Seemingly 90% of the time, all thats on offer is fried stuff… bacon butties, sausage butties, chips etc. All welcome on the menu as a choice but I often want something more interesting, especially for lunch.
A big hot pot, lasagne, stew would be popular and could be rustled up and sold for a decent profit margin I reckon. Some quality hot pies would go down a treat as well, i’m also a sucker for some enticing home made cake.
There is only a couple of vans I’ve ever used, there used to be one in our yard, all local produce from award winning butchers.
Other one is in International Produce at Sittingbourne there not too bad.
The best on is outside Lidl Weston, not cheap but all good quality produce!
I generally ain’t bothered about the price as long as it’s good quality!
By all means charge to fill a flask but not if the poor blokes just spent a fiver already.
Wow…this is a first! A guy asks a question, and get’s positive advice! Let’s hope it catches on!
I very rarely stop at lay-by vans for two main reasons, if I want something to eat I’ll only be able to get something fried and if I want a tea/coffee it’ll invariably be in styrofoam cup. They end up as awful crap in the cab and I much prefer getting a decent coffee in a paper cup that I can squash flat and put in the paper recycling. I’d go with the suggestions of stew, especially on a cold day, I’d stop if I knew a place had that.
Wow. I am over the moon with the respoce.
I am all ears and learning all the time.
Thanks for the top draw information and feedback. I will be putting a lot of these ideas into practice .
Early start was inportant (so I thought ) but maybe a little later start and a later finish is better?
The Rocket Van
The Rocket Van:
Wow. I am over the moon with the respoce.I am all ears and learning all the time.
Thanks for the top draw information and feedback. I will be putting a lot of these ideas into practice .
Early start was inportant (so I thought ) but maybe a little later start and a later finish is better?
The Rocket Van
It depends what you consider early. I personally think 6-7 until 5-6 would work out best across the board. Of course it depends how long you want to be out there as working 12hrs a day isn’t for everyone, after all, work to live, not the other way around.
The Rocket Van:
Wow. I am over the moon with the respoce.I am all ears and learning all the time.
Thanks for the top draw information and feedback. I will be putting a lot of these ideas into practice .
Early start was inportant (so I thought ) but maybe a little later start and a later finish is better?
The Rocket Van
Or maybe stagger your staffing so someone starts early, crossover for the busiest period, and they or you winds the day up.
My favourite meals are stews and casseroles.
This can be served all year round and not just in Winter.Homemade milk shakes with malt.
iron brew slush puppies !!
Have some decent meals that you easy can heat up, stews, goulash and soups are surprisingly good out of the microwave.
So is pasta sauce, do like the Italians, have a boiling pan water, smash for 1.5 minute some fresh pasta in, sauce over the top and voila, a super meal.
Meatloaf is easy to prepare and does make a great supplement on a sandwich or with a meal.
have decent bread, I hate all the van owners buying all the “value” bread in Asda/Tesco any other will do, decent bread taste decent.
Have no problem to pay a little more, for good grub, a laugh and a friendly word, and a spotless van.
The Italians do fantastic vans with all kind of Panini’s 5 minute in the double sided grill and you have an amazing sandwich.
Also most of the vans are spotless clean and well maintained.
My pet hate;cheap and nasty white bread or rolls.
Cash and carry poor quality sausages.We can tell the difference.
Cheap brands of baked beans.
One of the vans round here does a spicy pasta topped with roast pork which is really nice, a carvery baguette is always a good option.
You need regulars and having some customers stood there will attract more but be careful the mob of regulars don’t put other people off stopping.
Agree with the quality food and indgredients but the fact so few do this does make me wonder if there’s a profitable business in it or not. The tax people target them so try and keep a set of books that looks sensible but I would doubt there’s anyone out there running it all through.