Key Points
- The Sta. Ana couple allotted $20,000 for vehicle acquisition which they purchased on marketplace.
- Willie works full-time in the manufacturing industry while Rosemarie has been working in a hospital for the past 25 years.
- The couple outgrew their first business venture - a bespoke cake business which eventually led them to prepare ‘silog’ treats.
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SBS Filipino
16/04/202410:08
The food truck industry has grown robustly over the last decade.
For Melburnian couple Willie and Rosemarie Sta. Ana, they’re happy to be part of this industry, despite it only being a weekend side hustle.
After almost three decades of being part of the work force, the couple knew it was time to take a break from their mundane life.
“At first, we had a bespoke cake business which didn’t even last long.
“We outgrew it because it was time consuming and you’re only dealing with one or two clients,” Rosemarie says.
Silog felt right
This was when Willie thought of whipping out Filipino comfort food called ‘silog’ fresh from a food truck.
I thought that it made sense to keep it simple. Just serve delicious comfort food without having so many ingredients.Willie Sta. Ana, Entrepreneur
“We also knew suppliers for longganisa and tocino. For the tapa (or beef), I also know how to create a mix to marinade it," Willie adds.
Documents needed for food truck business
Pouring in $20,000 Australian dollars for a pre-owned but roadworthy food truck purchased via marketplace, the couple gathered all the documents to make their business legitimate. These include:
· Local council authority
· Licence from your local council as well as State and/ or city authorities
· Public liability insurance
Based on the couple’s estimates, they spent $1,500 for these permits.
Food truck vs. restaurant
For the Sta. Ana couple, it’s easier to manage a food truck business compared to a restaurant.
According to Willie, “If it’s a restaurant, you have quarterly visitations from the council. You have to pay for the signage, rental, and utilities among others.
For food truck, your overhead is minimal, and you only have an annual visitation from the council.Willie Sta. Ana, Entrepreneur
"But what makes the food truck ideal is that, you are the one going to the customers, rather than wait for the diners to come in.
"In terms of the downside, bad weather can hamper operations. It can also impact sales. It’s hard to sell food with inclement weather. People will not go out of their homes to buy [food]."
“In a restaurant, you can store food that you weren’t able to sell. There’s storage and a cooling room. Unlike in a food truck, you have to sell everything."
Lessons learned from the business
As an introvert, Rosemarie finds it easier to talk to customers.
She says, “I noticed that my communication skills have improved and I like engaging with the diners.”
For Willie, he’s keen on reaching his goals and plans with the help of a mentor.
He says, “I have to learn from those who are good so that I can pass it on to my business.”
