This document provides information and guidance for starting a mobile food business like a food truck. It outlines the legal permits and licenses required by cities and states to operate. It also discusses menu planning considerations such as equipment needs, preparation times, ingredient sourcing, and pricing. Advice is given around purchasing compact equipment to save space in the truck and testing hardware and software. The importance of a marketing plan is highlighted, covering goals, target markets, advertising channels, timelines, and budgets.
Greg Ferrara - Communicating Shared Values Across the Food ChainJohn Blue
Communicating Shared Values Across the Food Chain - Greg Ferrara, National Grocers Association, VP of Public Affairs, from the 2012 Animal Ag Alliance Stakeholders Summit, Real Farmers Real Food, Celebrating Tradition and Technology, May 2-3, Arlington, VA, USA.
More presentations at http://www.trufflemedia.com/agmedia/conference/2012-aaa-real-farmers-real-food
Social media for Your Farm or Farmer's MarketDeborah Smith
Helpful advice for Farms and Farmer's Markets who are looking to take advantage of Social Media marketing to engage with customers and increase attendance for events. This slide deck is from a recent presentation for the New Jersey Farmer's Market Council of Farmers and Communities (NJCFC)
Along with three other undergraduate students from Boston University, I conducted primary (in-store observations, focus group discussions, 1-on-1 interviews) and secondary research (brand audit) on the fast-casual industry, focusing on Shake Shack. After a review of the relevant trends, we drafted a creative brief, pointing out opportunities for business growth.
Greg Ferrara - Communicating Shared Values Across the Food ChainJohn Blue
Communicating Shared Values Across the Food Chain - Greg Ferrara, National Grocers Association, VP of Public Affairs, from the 2012 Animal Ag Alliance Stakeholders Summit, Real Farmers Real Food, Celebrating Tradition and Technology, May 2-3, Arlington, VA, USA.
More presentations at http://www.trufflemedia.com/agmedia/conference/2012-aaa-real-farmers-real-food
Social media for Your Farm or Farmer's MarketDeborah Smith
Helpful advice for Farms and Farmer's Markets who are looking to take advantage of Social Media marketing to engage with customers and increase attendance for events. This slide deck is from a recent presentation for the New Jersey Farmer's Market Council of Farmers and Communities (NJCFC)
Along with three other undergraduate students from Boston University, I conducted primary (in-store observations, focus group discussions, 1-on-1 interviews) and secondary research (brand audit) on the fast-casual industry, focusing on Shake Shack. After a review of the relevant trends, we drafted a creative brief, pointing out opportunities for business growth.
The municipal role in local food - Anne Marie YoungLocal Food
Local Food represents an economic development opportunity that municipalities may want to support. But where to start? Hear from jurisdictions that have developed good local food programs in keeping with the municipal role. Learn about resources that exist to guide your efforts and help evaluate your programs.
The Eastern Ontario Local Food Conference (EOLFC 2013) provided a great opportunity to share information, learn about success stories and gather information on innovative local food businesses, projects and best practices. The conference was organized by KEDCO (Kingston Economic Development Corporation) and the Ministry of Agriculture and Food and the Ministry of Rural Affairs. The theme of the conference was Innovation Driving Local Food and it was held December 3, 2013 at the Ambassador Hotel in Kingston, Ontario, Canada. Jim Slama of Familyfarmed.org keynote presentation on Good Food = Good Business.
Rapid urbanization and improving consumer lifestyles are projected to fuel the market growth of the ready to eat food. Moreover, growth in the food processed industry is also contributing to the market growth of the ready to eat food.
Grab and go trends how to enhance your offer 2017Rachael Sawtell
Grab and go is a fast paced, ever changing and growing sector. From the disturbance of delivery through technology to changing consumer eating habits. This presentation reveals some of the key trends to watch for 2017.
"Engaging effectively with private sector in the food systems for healthy die...ExternalEvents
"www.fao.org/about/meetings/sustainable-food-systems-nutrition-symposium
The International Symposium on Sustainable Food Systems for Healthy Diets and Improved Nutrition was jointly held by FAO and WHO in December 2016 to explore policies and programme options for shaping the food systems in ways that deliver foods for a healthy diet, focusing on concrete country experiences and challenges. This Symposium waas the first large-scale contribution under the UN Decade of Action for Nutrition 2016-2025. This presentation was part of Parallel session 1.3: Leveraging market opportunities for promoting healthy diets"
This media plan was created for my Introduction to Media course. Our job was to pick a brand and develop a real life media plan that could potentially be used in the corporate world. Although our particularly choices were subjective, we had to ensure that our media buys had both a rhyme and a reason.
The municipal role in local food - Anne Marie YoungLocal Food
Local Food represents an economic development opportunity that municipalities may want to support. But where to start? Hear from jurisdictions that have developed good local food programs in keeping with the municipal role. Learn about resources that exist to guide your efforts and help evaluate your programs.
The Eastern Ontario Local Food Conference (EOLFC 2013) provided a great opportunity to share information, learn about success stories and gather information on innovative local food businesses, projects and best practices. The conference was organized by KEDCO (Kingston Economic Development Corporation) and the Ministry of Agriculture and Food and the Ministry of Rural Affairs. The theme of the conference was Innovation Driving Local Food and it was held December 3, 2013 at the Ambassador Hotel in Kingston, Ontario, Canada. Jim Slama of Familyfarmed.org keynote presentation on Good Food = Good Business.
Rapid urbanization and improving consumer lifestyles are projected to fuel the market growth of the ready to eat food. Moreover, growth in the food processed industry is also contributing to the market growth of the ready to eat food.
Grab and go trends how to enhance your offer 2017Rachael Sawtell
Grab and go is a fast paced, ever changing and growing sector. From the disturbance of delivery through technology to changing consumer eating habits. This presentation reveals some of the key trends to watch for 2017.
"Engaging effectively with private sector in the food systems for healthy die...ExternalEvents
"www.fao.org/about/meetings/sustainable-food-systems-nutrition-symposium
The International Symposium on Sustainable Food Systems for Healthy Diets and Improved Nutrition was jointly held by FAO and WHO in December 2016 to explore policies and programme options for shaping the food systems in ways that deliver foods for a healthy diet, focusing on concrete country experiences and challenges. This Symposium waas the first large-scale contribution under the UN Decade of Action for Nutrition 2016-2025. This presentation was part of Parallel session 1.3: Leveraging market opportunities for promoting healthy diets"
This media plan was created for my Introduction to Media course. Our job was to pick a brand and develop a real life media plan that could potentially be used in the corporate world. Although our particularly choices were subjective, we had to ensure that our media buys had both a rhyme and a reason.
This module explores the current market situation for Street Food. It also touches on how you as an entrepreneur can use technology to maximise your business ideas, bench-marking and gives real life case studies of Street Food businesses in action.
Business Proposal & Proof of Concept for a Restaurant for a Leading Shopping ...Surya Adavi
Objectives: Developing a concept for a new business vertical creation for a shopping mall giant to diversify the risk of investment and maximize the operational synergies to boost its brand image.
This presentation gives a clear definition of what is segmentation. Various examples have been taken to provide a better understanding of Segmentation with particular reference to financial services and products.
the article I have written is all about the International Marketing. In this article Innovations are made in International Marketing are described. This article is also published by National Conference Magazine named as Innovative Practices in Business Management and Information Technology in New Millennium which ISBN no is 978-93-83587-12-4.
Crop Planning for Sustainable Vegetable Production 2019 Pam DawlingPam Dawling
Produce vegetable crops when you want them and in the right quantities; sell them where and when you need to and support yourself with a rewarding livelihood while replenishing the soil
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
3. The Business Model Canvas pictured
can be found at:
www.businessmodelgeneration.com
4.
5. • There are always legal
requirements that must be
fulfilled when opening a
mobile business or any other
kind of establishment.
• For a food truck, the city or
state will list specific permits
and licenses required to
legally operate the mobile
business.
• Florida Department of
Agriculture and Consumer
Services regulate these
requirements. View the
FDACS Mobile Food Permit
Requirements here
6. Questions to consider
when developing your
menu:
• What equipment is
needed to prepare
each item?
• How much time will
it take to prepare
one dish?
• Where will I buy the
ingredients?
• Will I use
local/organic
sources?
• What price will I
charge for each
item?
7. • There is limited space inside the food
truck, it is suggested to only buy the
equipment needed to prepare the items on
your menu while avoiding bulky/large
objects.
• Counter-top equipment can save space
such as blenders, grills, fryers, ovens,
microwaves, toasters, waffle makers,
steamers, rice cookers and sandwich grills.
• Low-profile or low-boy refrigerators can be
purchased to save space. These come in a
variety of small sizes, shapes and have
proper airflow capabilities (White, 2018).
• Hardware and Software needs to be
purchased and tested.
8. A marketing plan is a blueprint of how you will advertise your
business to your target market. Key questions include:
• Goals – What are you planning to achieve weekly, quarterly and
annually?
• Audience – What is your target market?
• Channels- What affiliates you will use to advertise your business?
• Timeline – When will you execute each point of your plan?
• Success Measures: What are your performance indicators?
• Roles: Who will conduct the elements of your strategies?
• Budget: How much money will be allocated to each sector?
These tips I found within a very thorough guide written by Tiffany
Regaudie with TouchBistro. Click here to access the full guide.
9. Melinda Dean
Find me on Linked In, Facebook or Instagram
July, 2020
Thank you for viewing this presentation on How to
Open a Food Truck!
10. McCarthy, N., (2019). The Cities with the Most Vegan Options Worldwide.
Statista. Retrieved from: https://www.statista.com/chart/19612/share-of-
restaurants-classified-as-vegan-friendly/
Mobile Food Vendors, (2019-2020). Mobile Food Vendors Regulated by
FDACS. The Florida Department of Agriculture and Consumer Services.
Retrieved from: https://www.fdacs.gov/Business-Services/Food-
Establishments/Mobile-Food-Vendors
Regaudie, T., (n.d.). The Total Guide to Writing a Marketing Plan for Food
Trucks. TouchBistro. Retrieved from:
https://www.touchbistro.com/blog/total-guide-to-writing-a-marketing-
plan-for-food-trucks/
White, L. (2018). THE FOOD TRUCK PHENOMENON: FE&S
FE&S. Foodservice Equipment & Supplies, 71(3), 90-92. Retrieved from
https://search-proquest-
com.ezproxy1.apus.edu/docview/2109259967?accountid=8289
Editor's Notes
A food truck is essentially a mobile restaurant. Before opening your food truck you should think about your long-term goals as that will help you with the planning phase. Some owners plan to stick with the one truck, others plan to have multiple and some plan to eventually open a brick and mortar location. You should develop a niche which will help you define your customer base, mission statement and marketing plan. You can choose a name for your business early on or wait until after the business plan is established. I choose Mindy’s Munchies based on my childhood nickname: Mindy. Munchies because alliteration is an optimal tool to intrigue clients and make your name stick.
After developing your niche, it’s time to create your business plan and start looking at the costs of buying your food truck, equipment and supplies. There are several options such as buying used, buying new, leasing, and financing. You must decide what is best for you depending on goals and resources. If you need to take a loan, it is necessary to develop the business plan first for presentation purposes.
Your business plan should follow an order as most of the main topics will build on each other. It is up to the individual at what point they will actually buy the truck, though it is suggested to wait until after the business plan is defined.
A great bonus to owning a food truck is that it can be completely mobile if that is what you want. If you choose a location that for some reason doesn’t work out, then you can research and relocate. Demographics play a large part in your customer base success rate. Doing geographical research will help you pick the best location for the type of food you are selling. I picked Orlando, FL because it is a top location for vegan customers and because I already live in Orlando.
The government agencies that regulate food permitting will vary from state to state, in Florida it is FDACS. Their website lists step by step instructions and it is recommended in any case to follow this type of guide in its entirety. Step 1 suggests viewing the PDF permit requirements which lists criteria based on a Certified Food Protection Manager (CPFM), commissary, time/temp controls, potable water and food processing/preparation information. Step 2 notes to complete a commissary letter of agreement to be submitted during the initial inspection. Step 3 directs the applicant to apply for the food permit. When opening your food truck, look online for the correct government establishment to fulfill all legal obligations (Mobile Food Vendors, 2019-2020).
For my food truck example I would attempt to use as much local and organic products as possible. I would choose these options for moral reasons and note the sources for marketing purposes. Keep in mind, a food truck has limited storage space. It is suggested to create items on the menu that can share ingredients. Pricing is somewhat simple after the ideal food cost percentage is determined. This is based upon individual choices but typically ranges from 20-40%. After developing that number, the formula: Food Cost/Food Cost Percentage will give you an accurate price point for your menu items. For example, my food truck’s determined food cost percentage is 30%, the raw food cost for a kale, apple + lemon juice is $3.00. So, $3.00/30%= $10.00 menu price for the juice.
My food truck example only uses a few items such as: A high-end blender, rice cooker, panini press, small flat-top griddle, and a horizontal refrigerator. It is dependent on the individual what type of hardware they want to purchase. Most software either runs on Apple IOS systems or Google Android systems. It is suggested to define software needs and decisions before purchasing hardware.
Additional Marketing Strategies:
Competition analysis- follow your competitions social media, e-newsletters and promotions.
SWOT Analysis – analysis your businesses Strengths, Weaknesses, Opportunities, and potential Threats.
Create a mission statement by explaining the reason your food truck exists as well as the business’s value.
Elevator pitch – create a 60 second description of your business including the name of your food truck, what type of cuisine you offer and something that makes you stand out against competition.
Define your target audience by building a demographic and psychographic customer profile.
List your goals such as profits attained after one year or customer retention (Regaudie, n.d.).