This document provides information about starting a food truck business, including estimated costs, sales potential, target markets, and factors for success. The total estimated startup costs range from Rs. 7,57,000 to Rs. 14,45,000, which is lower than opening a restaurant. The document estimates sales potential based on serving capacity and pricing, and identifies current and potential customer markets like students, workers, and tourists. Key factors for the business to succeed include generating additional revenue streams, keeping food and labor costs low, operating at high capacity and prices, and locating in areas with low operating fees and costs.

4. COST OF ENTRY
Low(Rs.) High(Rs.) Notes
Cost of truck 4,50,000 9,00,000 Much lower than restaurant
Smallwares etc. 80,000 1,00,000 Similar to restaurant
License fees etc. 95,000 1,50,000 Slightly higher than restaurant
Insurance pre-pay 50,000 1,00,000 Higher than restaurant
Fuel 10,000 15,000 Higher than restaurant
Training 20,000 50,000 Similar to restaurant
Rent pre-pay 32,000 50,000 Lower than restaurant
Other 20,000 80,000 Legal fees, logo, website, etc.
Total 7,57,000 14,45,000 Much lower than restaurant

5. SALES ESTIMATE
How many people can you feed every 10 minutes?
- What is your max serve speed?
- How popular are your offerings?
Example: 1 customer/ 2 minutes = 5 customers/ 10 minutes =
30 customers every hour

6. HOW MUCH CAN YOU CHARGE?
100 small meals @ Rs30/ meal = Rs3000
30 big meals @ Rs70/ meal = Rs2100
Higher prices can make profitability easier as they better cover
some costs (e.g., food, labour), but food trucks may have
difficulty getting many customers to pay higher prices.

7. TARGET MARKET
Current Market:
Students and
workers in the urban
area that are outside
of their buildings
walking around in
need of a snack or
meal.
Potential Market:
Tourists and
pedestrians or future
new locations;
College campuses
outside of the city,
shopping areas, etc.

8. HOW THINGS CAN GO WELL
- Other avenues for revenue generation (e.g. – catering)
- Very low food costs and labour
- High utilization and high prices
- Owner/operator, doesn’t need to make much money (long
hours, but low labor costs, e.g. falafel cart)
- Operate in areas that doesn’t require much (e.g., low
license fees, low commissary fees, lower cost of truck,
etc.)