Food truck event tracker

How it works

1. 1 Sign in with your email, and put in the markets, festivals and private bookings you're after: the days, the hours, where it is and who runs it.
2. 2 Move each one along as it goes: an idea, applied, waitlisted, booked, or not this time. Add the vendor fee, a share of sales, what you've paid and when the rest is due.
3. 3 Keep your papers in one place: each city's licence, the propane or fire inspection, insurance and your food handler certificate, with the day each runs out.
4. 4 What's next reads it all for you: the application closing, the health unit's form due, the balance to pay, your own list for each event, and a paper that runs out before an event.
5. 5 After each event, put in the orders and what it took. What paid ranks the season by what each hour open paid, so next year's yes or no is easy.

Free, with a free account. Your events, fees, takings and papers are kept in your LocoTap account, and only you can see them. They're never put in a link or in our logs. Signed out, you can try a made-up taco truck's season, and nothing is kept.

Good to know

What does the season ahead show?

Each month as a strip of days, with every event you've booked or are waiting on laid across it. A day where more booked events overlap than you have trucks or stalls is marked, and so is a day that would clash if the ones you're waiting on all came through, so you see it before you say yes.

Do I need the health unit's vendor form for every event?

Each health unit sets its own rules. Region of Waterloo, for one, asks food vendors at special events for its form at least 30 days ahead, and doesn't ask it of a truck the municipality licenses and Public Health inspects. It also wants a certified food handler on site, food made in an inspected kitchen, and a place to wash hands (verify with the Region of Waterloo's special events page). Set how many days ahead your health unit wants it, and an event in a city you hold a licence for won't ask. This is a guide, not legal or food-safety advice.

How is "what paid" worked out?

From what an event took, less the vendor fee or share of sales and your food cost (a share of sales you set once), over the hours it was open. The top half of the season is marked worth going again, the bottom third worth thinking twice about, and anything that lost money says so. Put in your average order too, and each idea shows what it might bring from the orders you expect.

Does it work with the other event tools?

Weigh an event up in Is this event worth it?, then put it in your season in one step: its name, days and the orders you expect come across, never the money. Before you go, the event food safety kit has the checklist and the signs. Signed in, the Today board says what's on today and what's due this week.