Food trucks go digital to reach customers
By Cassidy Alexander and Alex Lassen
Despite the name, social media is no longer just for socializing. Increasingly we are finding more and more ways to integrate it into our lives. It was only a matter of time before we started using it to help us eat.
Notably, food trucks have truly integrated social media in their quest to let people know where they are, and where the food is.
“I would say social media is the avenue that grew the trucks in Jacksonville,” said Chriss Brown, the woman who is currently behind the social media account Jax Truckies.
The organization puts Jacksonville Food Trucks in one place for consumers — something food truck owners know is important.
“We use social media a lot,” said Danyelle Smialkowski, owner of Son of a Butcher. “We can pop up– like today– nobody knew we were here. We posted it on Facebook, Instagram, Twitter. We’ve got 1800 followers now, so a lot of people get to see it.”
Kobe Fedida, owner and head chef of That’s a Wrap, agreed that social media is an integral part of owning a food truck.
“If we don’t post on social media, [people] would have a much harder time find[ing] us because we [are] going to reach only to the clients that can see us, and not the clients who are following us, so social media is a big, big thing in our business,” Fedida said.
While different food trucks have their own accounts with a number of followers, like Son of a Butcher’s 2,600 likes and Wrap It Up’s 1,400, Jacksonville organizations like Jax Truckies have more followers and can reach a wider audience. Jax Truckies has over 34,000 likes on Facebook, making it an even better way for food trucks to reach customers.
Despite a certain level of competition between trucks, food truck owners use social media to communicate and create a sense of community, as well.
“We have a closed group, most of the trucks in Jax belong to it, so we are consulting one another,” Fedida said. “Where to go, where not to go, how much to prep… So we are communicating fairly well to the community.”
“It’s like our own little food truck community,” Smialkowski said. “We have a lot of fun with who we work with.”