From Tent to Truck: How Vivi’s Colombian Kitchen Took Off

Before we talk about financing and brick‑and‑mortar dreams, let’s go back to the beginning. Vivi started with little more than a pop‑up tent at a farmer’s market, a folding table and recipes handed down from her grandmother. The smell of arepas and pork belly drew curious shoppers, but wind and rain nearly sent her grill flying more than once. There were days when she spent more time fighting the elements than cooking. She knew her food deserved better, but buying a brand‑new trailer wasn’t an option. That’s where we came in with a creative solution.

Starting With a Tent and a Dream

Vivi’s menu was all heart: Colombian arepas stuffed with savory meats, empanadas, fried plantains and homemade salsas. Under a blue canopy in the farmer’s market, she cooked every dish from scratch while chatting with customers about her heritage. The tent was easy to set up, but it limited her. Without refrigeration, she had to prep small batches and couldn’t expand her menu. Rain soaked her supplies, wind knocked over condiments, and she lost money when events were cancelled. Still, she built a loyal following of folks willing to brave the weather for authentic Colombian food.

Growing in a Rental

When Vivi asked for help, I suggested we put her into a rental food trailer. Rentals are like training wheels for mobile kitchens: lower risk and a chance to learn what you like. We placed her in a used trailer that fit her budget and menu, and it changed everything. With a roof over her head and built‑in refrigeration, she could serve more items and keep ingredients fresh. California law requires all mobile food vendors to operate from an approved commissary, and renting meant she automatically had a commissary agreement for storage and cleaning. She also obtained the necessary permits business license, food handler cards and a mobile food facility permit to operate legally while she tested her concept on a larger scale. Renting let her see which equipment she loved and which she could live without. More importantly, it let her save profits to invest in her own unit.

During those rental years, Vivi grew her brand. She expanded her menu to include tropical drinks and desserts, experimented with specials, and increased her prices to reflect her added value. The stability of a trailer shielded her from weather and gave her more credibility at events. She also built relationships with breweries, offices and local events where a trailer could park longer than a tent. Those years taught her how to navigate commissary schedules, plan reviews and health inspections so there were no surprises when she eventually built her own truck.

Purchasing and Financing a Truck

After a few successful seasons, Vivi was ready to take ownership. She saved enough for a down payment and secured financing for a custom truck. Financing might sound scary, but when your business is profitable, it’s a smart way to build equity in your own equipment. We worked with her to design a mobile kitchen tailored to Colombian cuisine. The truck included a flattop griddle for arepas, refrigeration, a dedicated prep sink and smart storage. We installed mechanical exhaust ventilation and automatic fire‑suppression systems as required by California’s updated codes and ensured every piece of equipment was ANSI‑certified. The design kept the serving window low so customers could watch their arepas being assembled, creating a theatrical experience. We also handled plan check submissions and coached her through county inspections, ensuring she met deadlines and commissary requirements.

Industry research shows that well‑run food trucks can achieve net profit margins of about 7%-8%, with top performers hitting 14%-15%. Vivi’s new truck pushed her into that upper bracket. With consistent sales, she paid off her loan on schedule, continued to build her following and started considering a brick‑and‑mortar location.

From Truck to Brick‑and‑Mortar

Owning a truck gave Vivi flexibility to park at breweries, corporate campuses and festivals, but she dreamed of having a permanent kitchen. The truck’s profits and brand recognition made it possible. She leased a small storefront in California and used the truck to advertise the opening. Because she already had a commissary for the truck, she understood the health codes and inspection process—knowledge that translated to the restaurant. Today Vivi operates both her truck and her brick‑and‑mortar location. The truck handles events, catering and marketing, while the restaurant provides a steady base of operations. Diversifying her business protects her against event cancellations and seasonal slowdowns. She still returns her truck to a commissary daily for cleaning and storage as required and keeps up with annual permit renewals.

Lessons from Vivi’s Success

1. Start where you are. A tent can turn heads and build a following if your food is good and your story is authentic. Don’t let humble beginnings stop you.

2. Use a rental to grow. Renting gave Vivi a chance to test her menu, learn the ropes and save money before taking on a loan. She obtained required permits and commissary access while keeping overhead low.

3. Invest in ownership when ready. Financing allowed her to build a custom truck with proper ventilation and fire‑suppression systems and certified equipment. Owning her truck meant she kept more of her profits and built long‑term equity.

4. Plan for the future. By saving, building credit and using profits wisely, she was able to open a brick‑and‑mortar restaurant. Diversification—operating a mobile unit and a fixed location—gives her stability and multiple revenue streams.

5. Stay compliant and adapt. Commissary agreements, health inspections and permit renewals are ongoing responsibilities. With our support, Vivi navigated each step and grew her business the right way.

Check out Vivi’s restaurant or Instagram: @vivisgourmetcuisine

FAQ

• How long did Vivi work under a tent before upgrading?

  She cooked under a tent for about a year, building a customer base and testing her recipes. The early days taught her what customers loved and gave her confidence to expand.
  

• How long did she rent before buying her own truck?

  She operated a rental trailer for a few years. Renting provided the shelter and equipment she needed to increase sales while she saved for a down payment and learned about permits and inspections.

• Does Vivi still use the truck now that she has a restaurant?

  Yes. The truck handles catering and event appearances, while the brick‑and‑mortar restaurant serves daily customers. The combination diversifies her income and keeps her brand visible.