Making your restaurant business ideas a reality begins with deciding where you will serve your best cuisine. All that stands between you and your future happiness, total customers is the decision between a food truck vs. a restaurant (or ghost kitchen).

However, which of these restaurant concepts has a more robust business plan? With these crucial factors in mind, only you can make that decision for starting Food Truck Melbourne

Part 1: Conventional eateries

Traditional dining establishments are also referred to as “brick and mortar” restaurants because they are housed in a physical structure where they welcome, feed, and serve their clientele.

Entrepreneurs in the food industry who wish to develop a culture around their cuisine are favoured by traditional restaurants. The colour palette of the dining room, the associated cocktail menu, and the wait staff’s attire are all influenced by the mood that your meal creates.

  1. Capital

The most costly to open and maintain are traditional eateries. In comparison to a little truck, a full building requires far more area to furnish, equip, and maintain.

The startup costs for a regular restaurant might range from $180,000 to $800,000. Rent or mortgage payments, staff salaries, food costs, utility costs, marketing expenditures, and other varying expenses that can cost anywhere between $30,000 and $100,000 per month are also necessary to keep the lights on.

When considering opening a physical restaurant, budget for the following expenses:

  1. Ownership or rental of land and buildings.
  2. Interior design and repairs of buildings.
  3. Kitchen equipment and supplies.
  4. Staff

Traditional restaurants, depending on their size, may need more staff members to keep things running well than a food truck or a ghost kitchen.

Imagine the restaurant you most recently ate at in your mind’s eye. Who is in charge here, if you look around the room? It takes people to prepare and serve the meals at restaurants (and perhaps pour the second glass of wine). In addition, they require hosts to seat the visitors, managers to monitor the business, and bartenders to shake the drinks to icy perfection.

  1. Equipment

The back of the house of a restaurant has far more room—and many more plates—to fill than a food truck. Traditional dining establishments require equipment to prepare food, store it in hygienic conditions, and provide enough room for the kitchen staff to operate.

Part 2 Food trailers.

You may prepare, cook, and serve meals fully from a moving vehicle using a food truck as your business. To put your entire enterprise on wheels, they are outfitted with electricity, portable kitchen equipment, and point-of-sale technology.

Food trucks are a possible alternative for a restaurant concept that is more casual than fine dining and doesn’t require sit-down table space or a large service staff.

  • Capital

When comparing prices between food trucks and restaurants, food trucks are just a little less expensive. Between initial start-up and continuing operating expenses, food trucks can run between $50,000 to over $100,000.

  • Staff

Speaking of staff, one advantage of a food truck business is that it normally only needs a small number of people to run it. (After all, there is limited space in the truck.)

  • Flexibility

One of the modern world’s most adaptable restaurant types is the food truck. Its adaptability is likely the main cause of its incidence increasing by about 8% in the last five years in the US alone. The flexibility of a food truck allows it to escape from dull settings, high rental costs, and onerous city regulations.

  • Equipment

Consider the most recent commercial kitchen you visited or worked in. You can see what your food truck cooking space will look like if you scale that down to a 20% size.

Final Word:

 Both of these have obvious pros and cons and it is advisable to check both of them out before you start Food Truck Catering Melbourne.