Thank you all for a really great Happy Hour event this evening at Rye. In particular, I would like to thank Martha Yanez and Jane Gong from the Office of Small Business, as well as Emelda Reyes and Mahanned Malhi of the San Francisco Health Department for their participation in the event. Over 40 different vendors participated and I hope that everyone found the meeting valuable, informative and entertaining.
As I mentioned at the event, the next SF Cart Project event is tentatively planned for Monday, Feb 15th from 1pm-230pm and will hopefully include participation from both the San Francisco Health and Police departments. This event will be structured as a more formal question and answer workshop, where both departments will be able to detail their individual permit process for San Francisco (both public and private property permitting). If you are interested in attending this event, please click here and fill out your information in the form.
Thank you again for your support!
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Due to the overwhelming interest in the event, and also in an effort to accommodate as many city agencies as possible, the first San Francisco Mobile Catering Entrepreneur Happy Hour has been rescheduled to Tuesday, January 19th from 530-700pm at Rye Bar in San Francisco. I regret any confusion that this late change might cause, and appreciate your understanding. Please find event details and a form to RSVP below. Thank you and looking forward to seeing you on the 19th!
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On next Wednesday, December 16th, I'll be sitting on a panel hosted by La Cocina in San Francisco titled: "How to Sell From A Mobile Unit (Legally!!)" I am amazed how quickly the workshop filled up and I'm sure that La Cocina will schedule the event again in the future for those not able to get in. The popularity of the workshop speaks to the (extraordinary) demand that currently exists information in this area so I am going to develop some companion information here for those who can't attend.
Here are the five bullet points from my upcoming presentation on what you should do before ever considering opening a mobile food business:
1) Write something down.
2) Define your market.
3) Set realistic expectations.
4) Know how to use technology (or hire someone that does).
5) Be flexible with your vision.
I'll expand more thoroughly on each over the next week or so. Look for the first post later today. I hope you enjoy.
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Read part I, "Write Something Down."
Read part II, "Define Your Market."
Read part III, Set Realistic Expectations.
Read part IV, Know How to Use Technology (Or Hire Someone Who Does).
Read part V: Be Flexible With Your
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We have a new twitter handle: @sfcarts. Its short. Its snappy. Its what nearly 50% of you said was your preference. We serve to please.
Also, vendors, (especially those looking for pleasing) be sure to check out the updated commissary section with the handy dandy interactive map featuring all the commissaries and commercial kitchens in the area. If you have additional spots you'd like added please shoot an email to matt(at)sfcartproject.com
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