If you want to go into any neighboring city or county, you need a permit from them also. They are all purchased in different offices. It was so difficult for us when we were starting out, and I don’t want anyone else to have that problem.įTE: Where should entrepreneurs go to find information about the local health code and other regulations?Ĭhef Kelly: In Omaha, every food truck needs a state, county, and city license. I also am happy to help anybody who contacts me with questions. They are super helpful in helping newcomers into the market. Today, there is a food truck association in Omaha. We asked advice from the other trucks in town, and made a lot of mistakes we learned from. There was nothing online that laid out exactly what we needed to do. Although there are approximately 60 trucks on the streets of Omaha today, there were just a few when we opened. Everything we sell is handmade, including our five sauces, sides and desserts.įTE: Where did you get information about how to set up a food truck business in your area?Ĭhef Kelly: Starting out was very difficult. We specialize in Apple wood, pit-smoked pork, brisket, ribs, turkey and sausages. We have been in operation since March 2014.

It is owned and operated by husband and wife team, Todd and Kelly Partusch. By the way, they are the proud owners of 402 BBQ, a successful food truck operating in Omaha, Nebraska.įTE: Tell me a bit about yourself, your business and how long you’ve been operating in your city.Ĭhef Kelly: 402 bbq is a BBQ food truck and catering company out of Omaha, NE.

Fortunately, there are people like Kelly and Todd Partusch who are willing to share their experience so that others won’t have to go through the same ordeal. It really looks simple from the outside, but there’s a lot more to it than just having a great product and buying a truck. The lack of research and ample preparation is what drove their business to its demise. Talking to some of them, we determined a common denominator-they thought that it was going to be a walk in the park. We’ve seen a number of people get into the food truck business and leave just as fast as they came in.

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