Food Truck Business

1. REDEFINING FOOD TRUCK
BUSINESS MODEL FOR
MUMBAI(Final project)
Submitted By –
DIVYA S. KORPE (M20)
(MMS, Sem – 4, 2015-17)

2. Introduction
 Concept of ‘Meal on Wheels’.
 A start-up business for clutch of entrepreneurs in India
for serving wholesome dishes on wheels and attracting
people.
 A healthy challenge in front of street food.
 Changing perception about serving a healthy fast food
on wheels.
 Concept working widely in other nations(Example- US,
China) and now making its way in India too.

3. Objective
 To study the existing business of Food Trucks in Mumbai region.
 To identify the gaps in existing way of doing this business and
redefine the business plan to make it more successful.
 To create awareness and define innovative business ides to
increase business.

6. Research Methodology
 The research method used is Exploratory Research, as the
data statistics are available accurately and proper insights
are provided for discovery of this idea.
 The data collected includes Primary and Secondary data for
obtaining better results.
 Online Publication
 Survey (Sample size – 125)
 Interviews (Sample sixe – 6)

7. Business Canvas Model for Food Truck

8. Data Analysis and
Interpretation

9. Survey Data
Age

10. Response of the Existing Food
truck Business
Existing Food truck owners across Mumbai were interviewed as a part of
this research to understand the existing way of the business been done.
The following food truck were contacted
Name Location Timings Price Famous Dishes
Big Bite Burrito Vasai 6 pm to 9.30
pm
200 for 2 person barbecue chicken
burger and the
cheesy chimichanga
Mumbai Rolling
Kitchen
Airoli Noon to
11.30 pm
200 for 2 person Hyderabadi kebabs
to grilled sandwiches
Eat N’ Run Parel 11.30 am to
7.30 pm
250 for 2 person Sandwiches, cold
coffee and momos
dominate
Paninaro Andheri East 9 am to 8
pm
250 for 2 person the smoked chicken
sandwich

11. Gaps in Business Model
1. Diversity in Staff
2. Recycling products
3. Food Truck size
4. Lack of Aggressive Marketing
5. Ambience around the Truck
6. Lack of Technology and Business Processes
7. Trained Staff and Involvement of Owners
8. Separate counters for Veg and Non-Veg
9. Add Side-Ones
10. Tie-ups with food delivery channels

12. Marketing Strategies needed :
 Streamline Social Media Logistics for Food Truck Owners
 Give People a Reason to Return
 Marketing with Business Collaboration
 Truck aesthetics
 Market like an Advanced Food Trucker
1. Build and Utilize an Email Marketing List
2. Begin Texting Coupons to Customers

13. Business Strategies that can be adopted
 Catering Services
 Train Your Food Truck Employees
 Practice Plating and Presentation
 Introduce healthy food segment
 Use Apps to Simplify Your Business
 Build vending machine to print tokens
 Home delivery

15. Limitations
 Requires lot of paper work.
 Getting preferred location is tough.
 Lacks in providing tables and chairs, to sit and eat.
 Drawback of being 2nd choice for people.
 Single kitchen for Veg and Non-Veg food.

16. Scope
 A revolution to Indian street food, making it more
hygienic and healthy.
 Capability of changing consumer’s perception towards
having street food.
 Cost factor low in front of restaurant prices.
 Reach of higher target audience with minimal
investment.
 Availability of food at the nearest corner.

17. Conclusion
Food trucks aren’t a new business idea, only the awareness built up is
low but the profit margins are high once established in near future. The
business plan and strategy needs to be correct for succeeding.
It is a great business model as a start-up business and building
awareness among people through different channels is only the
necessary thing to be done.
So, serve people what they like the most ‘Food’ with the minimum risk
and investment, and enjoy the profits with greater level of satisfaction.