Rockin Burgers N Dogs Food Truck in Wyoming: The Full Scoop on Who’s Coming, What’s Cooking, and How to Feed Your Guests, F A S T! 

Alright fellow food warriors, take a few minutes and read this. If we’re all on the same page, everyone wins. Don’t worry — your IP (yep, that 68.895.20 thing) is safe…ish.

• Eating-focused event? 1 truck per 50–150 hungry humans.
   
• Not primarily about food? 1 truck per 150–250 guests.
   
• To survive and thrive, trucks need 40–60 sales per hour. That’s the magic number.
   

• Food trucks prep days in advance, so keep them in the loop if your crowd grows or shrinks.
   
• Best practice: give updates 1 week and 48 hours before the event.
   

How food trucks get paid can vary:

1. By the organizer – Like hiring a caterer. Set a menu, a budget, or both.
    
2. By attendees – Street service style. Guests pay directly, trucks need 45–60+ sales per hour. Works for big crowds.
    
3. By guarantee – Organizers guarantee a minimum. Attendees pay, organizer covers any shortfall. Perfect for smaller events.
    
4. Vendors paying a fee – Usually tricky. If you ask a truck to pay a flat fee, make sure they can earn at least 10x the fee. If you're charging food trucks to be at your event that lasts 4 - 6 hours, 75.00 is fair. Two day event? 125 - 175.00 is acceptable. (If you can provide electricity, 30amp and 50amp are normal with most being 50amp then you may entice some food trucks for an extra $20 to hook up.)
    

• Balance is everything. Don’t have 5 taco trucks and no dessert. Keep it varied, keep guests happy. Don't have more than 1 type of cuisine per 8 trucks (One burger & dog, one Mexican, one Italian, one BBQ, one Ice Cream, One Shaved Ice would be perfect for up to 1500 guests at a food centered event. Maximum, half that at a non food centered event)
   

• Trucks expect all licensing, parking permits, and fees handled.
   
• Trucks should be business licensed, insured, Fire & Health Dept approved, and ready to roll. Check before admitting anyone.
   

• Most trucks arrive 45–90 minutes early. Factor in inspections, licenses, and permits.
   
• Late arrivals = unhappy trucks = unhappy event.
   

• Park trucks together for maximum fun and sales.
   
• No inclines! Trucks bottom out on what most vehicles would go right over. Wires and tree branches? They are our enemies. Communicate hazards ASAP so operators can make adjustments if needed.
   

• Wyoming weather is… temperamental. Have a backup plan or makeup date. Bad weather = unhappy guests = sad trucks.
   

• Ask for business license, Health Dept certificate, and proof of insurance. (If they don't have it, it's not advised to allow them in to your event)
   
• Cash-only trucks? Ask why. Mobile payments are easy and safe.
   

• Large event? Provide trash cans, recycling bins, and restrooms. Make life easier for everyone — trucks, guests, and you.
• Contact Us to book us for your public or private event.  307.333.4388