Case Study: How a Food Truck Can Open Doors to Restaurant Ownership

Kyle Gorlie opened his Vet Chef food truck in 2016. In four years of operation, he’s doubled his sales every year, and today pulls in more than $475,000 a year. Those are profits many brick-and-mortar restaurants would look at with envy.

But Gorlie’s plans don’t stop with the food truck. His goal is to open a physical location for his restaurant, something he hopes to accomplish in the next year. In fact, a restaurant was his initial plan after graduating from culinary school until he started planning and realized a food truck was a better choice.

Why did he opt for a food truck instead of a restaurant—and how did he achieve success so quickly? The UpFlip team interviewed the Vet Chef crew to find out, and for those questions that weren’t answered in the interview, you can find them on the UpFlip blog. We’ll share his answers with you in this article, along with our top reasons why a food truck makes the perfect gateway to opening a restaurant.

Why Is a Food Truck a Smart…