Keep ’Em Coming BackPractical help for Texas honky-tonks and dancehalls
Volume 1

From the Keep ’Em Coming Back books

The Complete PR Guide

This page is a practical extension of Volume 1. The book explains the reasoning; this resource helps put it to work.

Read Volume 1 Resources from this book

Texas Food Truck Field Guide

Printable Food Truck Checklists

Use practical startup, inspection, venue, event, opening, closing, and emergency checklists.

Chapter 19 of 20
Educational field guide—not a license, inspection approval, legal opinion, tax ruling, fire plan, or insurance binder. Verify current DSHS rules, fire and property requirements, TABC authority where alcohol is involved, manufacturer instructions, and qualified professional advice.

Startup decision checklist

Pre-license inspection checklist

Honky-tonk or venue partnership checklist

Event evaluation checklist

Daily opening checklist

Daily closing checklist

Emergency packet checklist

How to use these checklists

Print a clean master, then create operation-specific versions with exact names, equipment, limits, times, and authorities. A generic checklist should never replace the current official inspection form or the vehicle's approved procedure.

Assign each line to a role. Require a factual correction when a line is not met. Review patterns weekly. Do not reward employees for checking a box when the condition is not true.

Sources and verification

Use the current source, effective date, and controlling authority before making an operational decision.

View official Food Truck Guide sources.

Food Truck Guide home Printable checklists
PreviousAlcohol and Beverage BoundariesNextOfficial Sources and Update Log
Read before using Kitchen resourcesSafety, professional-use, and verification notice
Educational reference—not approval, certification, or professional advice. Recipes, wood profiles, temperatures, yields, costs, logs, checklists, and operating suggestions are general planning material. They do not replace the current FDA Food Code, Texas Food Establishment Rules, local health-authority requirements, permits, inspections, HACCP or variance approval, fire-code review, manufacturer instructions, insurance requirements, food-handler or manager training, or qualified culinary, food-safety, legal, tax, accounting, engineering, fire-protection, medical, or insurance advice. Verify every ingredient label and allergen; prevent cross-contact; use calibrated thermometers; use only known, untreated cooking wood from a reputable source; and discard food whenever time, temperature, source, identity, or safety is uncertain. Read the full Kitchen disclaimer.