Food truck website design that shows today's pitch and books private hire

The question you get most is: where are you today? The answer changes daily, and a page someone updates by hand falls behind within a fortnight. So the list of pitches on the site comes from the diary or board you already keep. Add a pitch there and it appears online, with the address, the hours and a map.

Private parties never show on the site; only you and the crew see them. The full weekly board with vans, crew and stock is on the page about food truck software. A site that only needs the diary starts with plain website design.

A photo of your menu board is quick, but Google cannot read it, someone on a small phone has to pinch and zoom, and a customer with an allergy finds nothing. A menu written as text loads fast, fits every screen and can show what is in each dish.

For food that is not prepacked, you have to give allergen information, and you can tell customers where to ask for it. If you take orders online, allergen information has to be available before the order is completed and again when the food is handed over. Food you make and pack in your own unit before it is ordered falls under the labelling rules explained in Natasha's Law. On the site, allergens sit with each dish, from the same list the crew uses.

Your food hygiene rating belongs on the site too. Where you show it online, it should be easy to see before someone orders, for example in the header or on the menu, and it has to be your current rating. In Wales and Northern Ireland, displaying the sticker at your premises is the law. How you get rated in the first place is in register a food business.

If you change the menu by season or run a dish of the week, you change it in one place and it shows on the site, the pre-order page and the receipt. A restaurant with a fixed dining room needs more than that, with table bookings and a set opening time; that is a different site, described in restaurant website.

People who want a van for a party type food truck hire and their town. First they see the map. That is your Google Business Profile, set up with a service area instead of a fixed address: see create a Google Business Profile, pick the right category with Google Business Profile categories, and after each event send a direct review link from the Google review link generator.

Below the map come the websites. A page per kind of event and per area you cover ranks better than a home page with a slider. If you want someone to keep that moving, that is local SEO.

Instagram stays important: it is where people see your food and your week. The site links to it and your bio links back to the site. If you want help with what to post and when, look at social media management.

The money of the season is often in private hire. A planner searches, opens three sites and picks the trader that answers fastest: are you free, what does it cost, what do you need from us.

Each kind of event gets its own page. A wedding asks for something different from a staff party: other numbers, other hours, sometimes a vegetarian menu for half the guests. Each page shows a package with a price per head from, what is in it, and what the venue needs: flat ground, power, access for the van. Caterers use the same approach for menus without a van; see catering website design.

The hire form asks what you need to quote: date, hours, guests, address, power, vegetarians and allergies. A calendar shows which dates are full, so nobody enquires for a day when both vans are out. How such a calendar talks to your diary is in booking system for your website. A chat window that answers the usual questions at night is AI chatbot development.

Whoever opens your site is often standing at the van or in the queue next to it, with a phone and patchy signal. The site has to load in seconds. That means images sized for the screen, no video that starts by itself and a menu that is there before the photos arrive.

To see how your current site does, run it through the website speed test.

What a site costs up front in the UK is in website cost UK, and what it costs per year in hosting, domain and upkeep in website cost per year. Still getting licensed? Read the food van licence UK guide first. Your footer needs your business details; whether a company number belongs there is answered in company number on a website, and what your privacy notice has to say about hire enquiries in do I need a privacy policy. Rather not touch the site yourself after launch? See website maintenance. Want to talk about your site? Book a conversation through contact.