It is a final project we had to present to the SLITHM with regarding to final year of our Degree.this is a kind of innovative idea which we have brought forward to Sri Lanka.

1. Spicy Gypsy Food Truck

2. Content
Introduction
Design & Layout of the truck
Business Plan
Marketing plan
Food & Beverage Menu
Human Resource Department

3. Introduction
 Spicy Gypsy Food Truck is a locally owned truck
that will be positioned in Sri Lanka.
 This truck will provide excellent healthy food at
value pricing, with fun packaging, atmosphere and
the presentation.
 Spicy Gypsy is the answer to an increasing demand
for snack-types of also known as fast food.
 Our main priority is to establish one Food Truck,
preferably in 03 of prominent crowded places
in Colombo.

4. History of Food Trucks
 Food truck was established in U.S.A
 1866 - Texas Ranger Charles Goodnight
 1910 - Big cities hop on
 1930 - Local Grocery stores start delivering
 Then it began all around the world

6. Food Trucks in Sri Lanka?
 Food truck concept has not been developed in Sri
Lanka.
 We have Tuk Tuk’s selling food in Sri Lanka.

7. Design & Layout

9. Business Plan
 The Spicy Gypsy truck is a mobile food business
that provides a food service to customers by
driving to and parking on given locations such as
Galle face green, Diyatha Uyana & Viharamaha
devi park in Colombo
Vision statement
 To experience a new way of dining happier,
healthier by providing a Quick & Delicious meal
with a friendly smile.

10. Mission statement
 To be the first to introduce and to become the
most popular food truck in Colombo ,by serving
the tastiest food available on wheels.
 Selecting a theme- Combination of Italian and Mexican
food.
 Opening hours- Dinner from 5.00 pm to 11.00 pm

11. Capital cost of the Food Truck
Amount Notes
Cost of the Truck Rs.2,788,000.00 Much lower than a
restaurant
Equipment for the truck
(Heavy)
Rs. 527,888.19 Similar to Restaurant
Disposal cutlery &
equipment
Rs. 30,000.00
Furniture Rs. 120,000.00
total Rs.

12. Sales Estimate to Increase the
Revenue
 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

13. Market Orientation
 Product Orientation to be used for the business of starting up
the ‘Spicy Gypsy’. It holds the achieving organizational goals by
knowing the needs and wants of target market and delivering
the desired satisfaction better than the competitors
- Putting people first.
- Fulfilling buyers needs

14. Marketing Environment
Macro Environment factors that affects ‘Spicy Gypsy’.
(PESTEL Analysis
 Political – Infrastructure, Waste Management
procedures
 Economical – Direct buying with no intermediaries
(rice, vegetables, fruits )
 Social – Creating Job opportunities
 Technological - Online customer base via social
Medias (facebook, pinterest, web banners) help to
locate the food truck, Card payments
 Ecological - Eco friendly concept (recyclable bags,
cutlery, plates and minimum polythene ), Proper
effluent discharge
 Legal - Waste management system,

15. STRENGTHS
•Convenient & Accessible
•Healthy & sustainable food
& beverage
•Unique & trendy food
•Friendly service
•Reasonable prices
WEAKNESSES
•Limited amount of places
truck can park in Colombo
•This might be too
attractive to customers at
the beginning.
•The prices must be kept
low to remain competitive.
OPPORTUNITIES
•Unique marketing
•Changing customers taste &
trends by introducing new
food.
•Weak competition
THREATS
•Higher menu prices than
other restaurants.
•Many rules & regulations
to follow in the city.
Internal
Factors
External
Factors

16. Marketing Strategy (Segmentation)

17. Targeting
 Concentrated market targeting
 “Spicy Gypsies” cater to a niche market, not as a
whole. Since we are not attacked by any
competitor, less market barriers and also
considering the purchasing power of the customers
around our segment is relatively high

18. Extended Marketing Mix
 The 3 P’s including People, Process and Physical
Evidence. These strategic marketing components
are important to sustainability positioning within
the market place. Understanding the triple bottom
line of Social, Environment and Economic elements
will strengthen the brand and attract customers

19. • Having the right
ones in a broader
sense, the social
impact on
stakeholders
People
• A systematic view
that includes all
major aspects of
the value chain
Process
• The
environmental
impact of the
process
Physical
Evidence

20. Promotional Mix
Social Media
Utilize the power, reach and low cost of social media … especially Facebook &
Twitter
 Today’s Specials : Daily specials on your Facebook page or
via Twitter
 Menu Changes: An easy way to let your customers know
that you’ve changed things up and keep them in the loop.
 Chef’s Tips: Tips on time-saving, food freshness, food
prep, complimentary food combos … whatever you can
dream up that might be useful information.
Email Marketing
 Newsletters: weekly or monthly email newsletter is that
you can present all the same items from the social media
section, but link them back to your website/blog, especially
the menu changes and chef’s tips

21. Loyalty Programs
 Loyalty Programs: Reward customers for repeat
visits. This can be as simple as a buy 10 get 1 free
card or as complex as a points system built into
your POS registers
 Bounce backs: A promotional offer given to a
customer after a recent sale to encourage them to
revisit soon
 VIP Party: Throw a private party with free food (and drinks?) for
a selection of your most loyal and long-standing customers,
even better, let them bring a plus 1. You’ll be amazed at how
much buzz this can create for your truck.

22. Food & Beverage Menu
 Appetizers
Calamari fritti Caprese mozarella Insala de gamberetti
Rs. 650 Rs. 500 Rs. 900

23. 
Insalata mista Salmone affumicato Verdure grigliate
Rs. 650 Rs. 900 Rs. 850

24.  Soup
Minestrone Zuppa pesatora Zuppa di Fungi
Rs. 650 Rs. 750 Rs. 700

25.  Pasta
Penne Cream Pasta Spaghetti Bolognese Tagliatelle Gambereti
Rs. 750 Rs. 750 Rs. 950

26.  Main
Mexican Pizza Wrap Spicy Ricy Pollo alla grilia
Rs. 1050 Rs. 950 Rs. 1300

27.  Dessert
Tiramisu Cream Brulee Gelato
Rs. 550 Rs. 500 Rs. 450

28. Beverages
 Fresh Fruit Juices/ Smoothies
Rs. 150/200

29. Milk Shakes Iced Coffee
Rs. 250 Rs. 150

30. Perrier Cola/ Sprite / Pepsi Still Water
Rs. 625 Rs. 175 Rs. 100

31.  Mocktail
November Sea breeze, Virgin Mojito & Virgin Colada
Rs. 450

32. Human Resources
 Organization Chart
Manager
Chef
Supervisor/ Cashier
Crew Members/ Hostess

33. Recruitment
 As it going to be the first food truck in Colombo, our aim is to
provide the best food experience. For that we should have
well trained staff.
 When recruiting Crew Members to our food truck our policy is
to ‘hire the smile.’
 Well it’s not just about hiring happy people – it’s about doing
everything we can to keep them smiling. How? By offering
rewards and benefits that fit in with their lifestyle

34. Recruiting suitable applicants
 Whether employees joins as a Crew Member or a
Trainee or a supervisor, the food truck will provide
opportunities & a range of excellent rewards and all
the potential associated with working for a reputed
branded food truck

35. On Job Evaluation
 The OJE serves two purposes: it gives a good
opportunity to evaluate the candidate’s customer
service skills against what’s needed to be a
successful member of the food truck team and it
allows the candidate to see if the food truck high-
energy environment suits their preferred style of
working

36. Induction program
 Once staff have been hired, they will attend a welcome
meeting at food truck. This meeting will last an hour and is
designed to engage and inform new employees.
Training at food truck
 Food truck continuous success is built on the highest
standards of quality, service and cleanliness delivered to
customers. So the staff should be well trained.
Salary
 Wages are among the major factors in the economic and
social life of any community. In our food truck employees
and their families depend almost entirely on wages to
provide themselves with food, clothing & etc.

37. Hours of Work
 Under the Shop and Employees Act, the number of
working hours constituting a normal working week shall
not exceed 45 hours and a normal working day shall not
exceed 8 hours.
 Though the wages board’s ordinance provides for
maximum of 48 hours of work a week, most of the
boards established under section 6 of the ordinance
restrict the working hours to 45 or 45 ½ hours a week.
The ordinance also provides for an interval of one hour
for a meal or rest during the 8 hour working period
 They are given Annual Holiday & leave according to the
shop & Office Act.

38. Authorized Deductions from the Salary
 The total deduction shall not exceed 60% of the basic
salary.
Authorized deductions are;
 Any advance made to the employee by us;
 Any payment made to a third party at the written
request of an employee;
 Any payment payable by the employee to any one of
the following;
 Contribution to provided fund;
 Fines imposed for certain acts of misconduct the
aggregate of which should not exceed 5% of the
remuneration earned during the wage period;
 Loan taken from any fund managed wholly or partly
by us;
 Price of any food or article of food or any charge for
loading supplied or provided by us.

39.  The employees who work more than the specified hours
of work are entitled to be paid at the rate of 1 ½ times
their wages for work done in excess of the stipulated
hours (overtime).
 The working hours should be continuous where a spread
over of the working hours up to a maximum of 12 hours
is permitted.
 The period during which a person may be employed
overtime shall not exceed an aggregate of twelve hours
in any week.

40.  Uniforms of the staff

41. QUESTIONS???

42. THANK YOU