Francisco Zirangua exemplifies the dedication required to succeed in the mobile food business. Operating Tacos y Mariscos Michoacan, he spends exhaustive hours—14 a day—preparing food at a commissary and serving customers from his rented food truck parked alongside others at the ampm lot near Panama Lane and Highway 99.
Zirangua’s journey hasn’t been without hurdles. Navigating through regulatory obstacles was a learning curve, but he overcame them by attending classes at the Kern Women’s Business Center (WBC). Here, he gained essential knowledge about acquiring permits and managing taxes, essential skills for budding entrepreneurs in this industry.
“For newcomers, it’s all about doing what needs to be done,” Zirangua remarked. His food truck offers a diverse menu, from seafood inspired by Mexico’s western coast to kid-friendly favorites like sushi and hot dogs.
Despite the popularity of food trucks in Kern County, the industry remains challenging. Experts stress the importance of understanding health regulations and securing proper permits—a focal point addressed by organizations like Kern WBC.
To educate aspiring entrepreneurs, Kern WBC is hosting an informational event today at the Kern County Fairgrounds’ Arts Building. Representatives from financial institutions, business equipment providers, and various government agencies will be present to guide vendors on regulatory compliance.
Kern County Environmental Health, a pivotal agency issuing permits based on inspections, will participate in the event. Recent data highlights the competitiveness within the industry, with over 180 cease and desist orders issued to mobile food vendors since July 1—a clear indication of the regulatory complexity.
Michelle Corson, a spokesperson for Kern County Environmental Health, expressed enthusiasm for educating vendors on proper procedures in both English and Spanish. “Our Environmental Health team is eager to assist residents interested in obtaining permits,” Corson stated.
Norma Dunn, Director of Kern WBC, emphasized the need for education, citing instances of entrepreneurs making costly mistakes due to ignorance about industry standards.
“We want to equip individuals with the necessary knowledge,” Dunn explained, reflecting on the success of WBC’s grant-funded courses. Participants gain insight into the challenges and time commitment required to thrive in this demanding field.
Anthony Ramos, owner of Sabor Taino Smokehouse BBQ, echoes the sentiments of perseverance and preparation. Juggling operations between Cal State Bakersfield and downtown Bakersfield, Ramos acknowledges the industry’s competitiveness and financial demands.
Ramos advises newcomers to brace themselves for financial challenges, cautioning against unrealistic expectations of quick profits. “This business tests your faith,” Ramos remarked, underscoring the intrinsic joy derived from serving appreciative customers.
In essence, mobile food vending requires a blend of passion, perseverance, and preparedness—an industry where success hinges on navigating challenges with informed decisions and unwavering commitment.
