sample business plan for food trailer

Food Truck Business Plan Template

Written by Dave Lavinsky

Food Truck Business Plan

You’ve come to the right place to create your food truck business plan.

We have helped over 100,000 entrepreneurs and business owners create business plans and many have used them to start or grow their food trucks.

Food Truck Business Plan Example & Template

Below is a template to help you create each section of your food truck business plan.

Executive Summary

Business overview.

Zesty Zane’s Food Truck is a new food truck located in Portland owned by local critically acclaimed chef, Zane Benedict. The menu will consist of popular food options that consist of burgers, sandwiches, gyros, and tacos uniquely made with the creativity and uniqueness that Chef Zane can offer. Chef Zane’s eclectic style and consistency make him a favorite among Portland foodies and his food truck will garner a loyal following amongst young professionals and college students.

Zesty Zane’s Food Truck will be located in the immensely popular food truck pod known as Cartopia. Chef Zane will receive lots of exposure by being a part of this community as there are plenty of neighboring food trucks, bars, nightlife, and entertainment options nearby. With the popular location of Cartopia and an impressive Instagram social media following, Zesty Zane’s Food Truck is destined to become a local go-to dining destination for anyone craving delicious, interesting fare at an affordable price.

Products Served

The following are the products to be offered by Zesty Zane’s Food Truck:

• Sandwiches & paninis
• Assorted non-alcoholic beverages

Customer Focus

Zesty Zane’s Food Truck will target customers in Portland who live, work, or socialize near Cartopia. This area is frequented by numerous young professionals, college students, and the late-night crowd who regularly eat at food trucks. Anyone seeking trendy dining options are the target customers of Zesty Zane’s Food Truck.

Management Team

Chef Zane has worked in the culinary industry for over ten years and is accustomed to the long, demanding hours of operating a kitchen. He attended culinary school in San Francisco and returned home to Portland to be a part of the world-renowned food scene that Portland has built for itself. After working under three award-winning chefs, Chef Zane is ready to venture out on his own and start his own business as a food truck.

Chef Zane Benedict will be the food truck owner and operator of his food truck. He will operate the food truck Tuesday through Sunday from 11:00 am until 1:00 am. Chef Zane will also employ two part-time cooks to assist him during peak hours of operation.

Success Factors

The following success factors will set Zesty Zane’s Food Truck apart from the competition:

• Exceptional cuisine made fresh with locally sourced ingredients.
• An eclectic menu that is unlike any other in the Portland food scene.
• Convenient location: Zesty Zane’s Food Truck will be located in a highly-trafficked food truck pod that is frequented by college students, young professionals, and night-life regulars.
• Delicious food at a good price. Zesty Zane’s food items will be cheaper than other food truck dishes without sacrificing quality.

Financial Highlights

Zesty Zane’s Food Truck is seeking $40,000 in debt financing to open its food truck. The funding will be dedicated for the purchase of the food truck, cooking supplies and equipment, working capital, three months worth of payroll expenses and opening inventory. The breakout of the funding is below:

• Purchase of food truck – $20,000
• Food truck kitchen supplies and equipment – $10,000
• Opening inventory – $2,000
• Working capital (to include 3 months of overhead expenses) – $3,000
• Marketing (website design and management) – $5,000

The following graph outlines the pro forma financial projections for Zesty Zane’s Food Truck:

Company Overview

Who is zesty zane’s food truck.

Zesty Zane’s Food Truck is a startup food truck business located in Portland, Oregon. The menu offerings are eclectic, made-to-order, bistro-type dishes served fresh and fast in the entertainment district of Portland. The ingredients are locally-sourced from independent food growers and artisans in and around the Portland region. The dishes are incorporated with an ingenious twist to commonly known popular food menu items. The menu options are simple dishes commonly seen at food trucks, but Chef Zane adds his own spin to the typical fare – sandwiches, gyros, burgers, and tacos all made his way unlike any other food establishment.

Zesty Zane’s Food Truck is owned and operated by Zane Benedict, a local Chef classically trained in culinary school and under the most prestigious chefs in Portland. Chef Zane is known for his creativity, consistency, and quickness in the kitchen and his dishes receive multiple positive reviews in the restaurants Zane has been employed. Chef Zane specializes in fine French, Italian, and Mediterranean cuisine with a creative twist not typically found in other restaurant establishments.

Zesty Zane’s Food Truck History

After graduating from culinary school in 2008, Chef Zane Benedict worked as a sous chef in three different restaurants in Portland. All of the chefs Zane worked under were award-winning, locally-acclaimed chefs that frequently trained their apprentices to prepare dishes up to their expectation and standards.

Chef Zane learned a great deal from these chefs and garnered a reputation himself for his creativity and consistency. Now that Zane feels he has learned as much as he can from the senior chefs, he would like to venture out on his own and start his own business. Due to the large amount of capital required to open a full-scale restaurant, Chef Zane decided a food truck business was the most cost-effective option for his operation.

Since incorporation, Zesty Zane’s Food Truck has achieved the following milestones:

• Developed the food truck’s branding image, social media, and website.
• Has a soft hold on a used food truck that recently went out of business.
• Developed and finalized the menu of the dishes Chef Zane will serve.
• Obtained a food permit license to be able to prepare and sell food and drinks in Portland County.
• Obtained a sales and use tax permit for use in Portland County.

Zesty Zane’s Food Truck Products

The following are the types of menu items Zesty Zane’s Food Truck will produce:

Food Truck Industry Analysis

Food truck vendors will continue to perform well over the next five years, benefiting from consumers with deeper pockets who are able to spend on pricier gourmet food options. Revenues are expected to increase to $1.4 billion during this time period.

Food Truck industry operators are expected to continue to experience growth, as generally positive economic conditions and momentum from the gourmet food movement propel growth.

Consumers nowadays demand higher-quality food, a wider variety of styles and tastes, better presentation and, most importantly, more healthy menu options. Therefore, operators that include healthy options on their menus will be best situated for success over the next five years. Vendors that continue to offer unique food options will also be in a strong position by carving out a niche and developing a loyal customer base.

The food truck industry will also benefit from an increase in the urban population, which is expected to comprise the majority of the US population in five years. The food truck industry benefits from agglomeration because it relies on high foot traffic. Additionally, urban dwellers are also more likely to purchase meals rather than cooking at home due to their above-average incomes and limited spare time.

Customer Analysis

Demographic profile of target market.

Zesty Zane’s Food Truck will target the population of Portland that frequently dines in the entertainment district. There is a large food truck area of Portland known as Cartopia, where Chef Zane will set up his business. This area is home to numerous dining establishments, nightlife, bars, clubs, and food trucks. The target market of this area are usually young professionals and college students who have disposable income.

The precise demographics for Portland, Oregon are:

Customer Segmentation

Zesty Zane’s Food Truck will primarily target the following customer profile:

• Local residents of Portland who partake in late-night activities such as socializing with friends or bar-hopping
• Business professionals that work and reside in the Portland Cartopia area – law offices, hospitals, clinics, insurance agencies, retail, and schools
• College students who are in search of fast, cheap, and trendy eats

Competitive Analysis

Direct and indirect competitors.

Zesty Zane’s Food Truck will be competing with other food trucks in the Portland community. A profile of each competitor is below.

Potato Champion

Potato Champion is a local favorite of Portland foodies that is also located in Cartopia. Started in 2008, Potato Champion quickly established itself as a fan favorite for late night food. Potato Champion serves a limited menu of hand cut, twice fried Belgian style fries, a variety of dipping sauces, and their own version of the Canadian classic Poutine, as well as other fry related dishes. They pride themselves in using the highest quality ingredients and focus on an inventive menu that combines tastes from all over the world with one of the most popular foods found on the globe, the french fry.

Potato Champion is open for lunch, dinner, and late-night. They are available for catering and delivery through Postmates. Followers of Potato Champion are also able to purchase swag from their store that includes music, bags, pins, and hoodies.

Started by John Eads in 2009, Pyro Pizza was built out of a 8’x16’ food cart that he custom-built with a cast iron wood fire oven. Aside from wood fired pizza, John also makes his own sodas using all real ingredients and natural cane sugar. John’s belief is that good ingredients make good food. His crew makes many components in-house and sources regional flour, pepperoni, sausage, blue cheese, soda ingredients, and seasonal produce all from Portland businesses and farms. In 2015, Pyro’s expanded to a new sandwich cart, Pyro’s Wicked Wiches – a scratch-made sandwich, soup, chips and cookie food cart.

Pyro’s serves an assortment of wood fire pizzas made from scratch. Their choices are margherita, marinara, arugula and mushroom, pepperoni, quattro formaggi, fennel sausage, veggie bianca, breadsticks, salads, and sodas.

Chicken and Guns

Chicken and Guns is another local favorite among Portland foodies. Also found in Cartopia, Chicken and Guns serves up Latin American chicken, wings, tacos, salad, soup, and their “guns” are crispy seasoned potatoes. The chicken is served by the quarter, half, or whole bird. Another item they are acclaimed for is their peruvian aji sauce, habanero carrot sauce and chimichurri sauce. They have been named the best fried chicken in Portland by the PDX Eater.

Chicken and Guns is open everyday from 11:00 am to 10:00 pm for takeout and delivery options. With a large Instagram and social media following, there is always destined to be a line at the Chicken and Guns food truck.

Competitive Advantage

Zesty Zane’s Food Truck offers several advantages over its competition. Those advantages are:

Food Truck Marketing Plan

Zesty Zane’s Food Truck will offer a unique value proposition to its clientele:

• Delicious food made fresh with locally sourced ingredients using exquisite techniques.
• Located in the ultra-hip food truck area known as Cartopia.
• Great food at a great price. The menu offerings of Zesty Zane’s Food Truck will be accessible to customers of all walks of life.

Promotions Strategy

The promotions strategy for Zesty Zane’s Food Truck are as follows:

Social Media

Zesty Zane’s Food Truck’s main source of marketing will be through social media, primarily their Instagram page. Chef Zane has become adept at taking appealing photographs of his dishes. He will post pictures of his menu and add details on the location and hours of operation. His food truck account already has over 3,000 followers and he posts daily “Coming Soon” teaser photos.

Zesty Zane’s Food Truck will be parked in the immensely popular food truck hub known as Cartopia of Portland. There are dozens of food trucks located in this pod and there is always a crowd of people. Cartopia hosts bands, art shows, shopping events, and other social gatherings to enhance the entertainment vibe of the pod. By being part of Cartopia, Zesty Zane’s Food Truck will receive lots of exposure and traffic.

SEO Website Marketing

Zesty Zane’s Food Truck plans to invest funds into maintaining a strong SEO presence on search engines like Google and Bing. When a person types in “local food truck” or “top food trucks in Portland”, Zesty Zane’s Food Truck will appear in the top three choices. Zesty Zane’s will also invest in their website also to ensure that it is user friendly, always up to date, and displays professional photographs of its menu items and location.

Third Party Delivery Sites

Zesty Zane’s Food Truck will maintain a presence on sites like GrubHub, Uber Eats, Doordash, and Postmates so that people looking for local food with the option of delivery will see Zesty Zane’s listed.

The pricing of Zesty Zane’s Food Truck will be moderate and on par with other food trucks so customers feel they receive value when purchasing their menu items.

Operations Plan

The operations plan for Zesty Zane’s Food Truck is relatively simple as its overhead and cost is small. The functional roles for its employees are as follows:

Operation Functions:

• Chef Zane will run the food truck operation. He will be in charge of inventory, menu creation, food truck marketing, customer service, and bookkeeping. Chef Zane will work every day that he chooses to open the food truck. Chef Zane plans on operating the food truck Tuesday through Sunday 11:00 am to 1:00 am.
• Two part-time cooks that will alternate helping Chef Zane during the hours of operation. As business picks up, there will be two cooks at the same time assisting Chef Zane during peak hours.

Milestones:

Zesty Zane’s Food Truck aims to open in the next 3 months. The following are the milestones needed in order to obtain this goal.

4/15/202X – Purchase food truck

5/1/202X – Finalize menu

5/15/202X – Social media and advertising campaign begins

6/1/202X – Finish cleaning up the food truck and prepare it for operation

6/10/202X – Purchase food and drink inventory, stock truck, and park it at Cartopia

6/11/202X – Grand Opening of Zesty Zane’s Food Truck

Zesty Zane’s Food Truck will be owned and operated by Chef Zane Benedict.

Chef Zane Benedict, Food Truck Owner

Chef Zane Benedict is a Portland native who attended culinary school in San Francisco and returned to Portland to become a part of the world-renowned food scene Portland is uniquely known for. Zane was trained under three different chefs at fine dining establishments in downtown Portland and was awarded Best Sous Chef of Portland in 2017. Chef Zane has won two local culinary competitions, placed runner-up in a statewide competition, and participated in a cooking competition show on the Food Network.

Chef Zane has received numerous awards for his creativity and consistency of his food while being able to prepare dishes in a short amount of time. His ability to prepare food under pressure allows him the unique skill of serving numerous customers without having them undergo long wait times. This will keep customers happy and coming back for more.

Financial Plan

Key revenue & costs.

The revenue drivers for Zesty Zane’s Food Truck will come from the menu items being offered daily.

The cost drivers will be the ingredients and products needed to make the menu items (oil, bread, meat, chicken, produce, drinks) as well as the cooking materials (pots, pans, bowls, plates, utensils, etc.). Other cost drivers will be the overhead expenses of payroll for the part-time employees and propane for the food truck.

Funding Requirements and Use of Funds

• Food Truck Marketing (website design and management) – $5,000

Key Assumptions

The following table outlines the key assumptions required in order to achieve the revenue and cost numbers in the financials and in order to pay off the business loan.

Initial Number of Customers Per Day: 50

Average Menu Item Cost: $9.00

Average Order per Customer: $15.00

Annual Cost for Maintenance of Truck: $10,000

Financial Projections

Income statement.

Balance Sheet

Cash Flow Statement

Food Truck Business Plan FAQs

What is a food truck business plan.

A food truck business plan is a plan to start and/or grow your food truck business. Among other things, it outlines your business concept, identifies your target customers, presents your marketing plan and details your financial projections.

You can  easily complete your food truck business plan using our Food Truck Business Plan Template here .

What Are the Main Types of Food Truck Companies?

There are a variety of types of food trucks, each specializing in a specific type of cuisine or food item. There are food trucks that sell burgers, cookies, ice cream, tacos, pizza, sandwiches, salads and more.  

What Are the Main Sources of Revenues and Expenses for a Food Truck Business?

The primary source of revenue for food truck businesses is its food and beverage sales. 

The key expenses for a food truck business are food costs, salaries, and transportation expenses. 

How Do You Get Funding for Your Food Truck Business?

Food truck businesses are typically funded through small business loans, personal savings, crowdfunding and credit card financing.  A well-crafted food truck business plan is essential to securing funding.

What are the Steps To Start a Food Truck Business?

Starting a food truck business can be an exciting endeavor. Having a clear roadmap of the steps to start a business will help you stay focused on your goals and get started faster.

1. Develop A Food Truck Business Plan - The first step in starting a business is to create a detailed business plan for your food truck that outlines all aspects of the venture. This should include potential market size and target customers, the services or products you will offer, pricing strategies and a detailed financial forecast.  

2. Choose Your Legal Structure - It's important to select an appropriate legal entity for your food truck business. This could be a limited liability company (LLC), corporation, partnership, or sole proprietorship. Each type has its own benefits and drawbacks so it’s important to do research and choose wisely so that your food truck business is in compliance with local laws.

3. Register Your Food Truck Business - Once you have chosen a legal structure, the next step is to register your food truck business with the government or state where you’re operating from. This includes obtaining licenses and permits as required by federal, state, and local laws. 

4. Identify Financing Options - It’s likely that you’ll need some capital to start your food truck business, so take some time to identify what financing options are available such as bank loans, investor funding, grants, or crowdfunding platforms. 

5. Choose a Location - Whether you plan on operating out of a physical location or not, you should always have an idea of where you’ll be based should it become necessary in the future as well as what kind of space would be suitable for your operations. 

6. Hire Employees - There are several ways to find qualified employees including job boards like LinkedIn or Indeed as well as hiring agencies if needed – depending on what type of employees you need it might also be more effective to reach out directly through networking events. 

7. Acquire Necessary Food Truck Equipment & Supplies - In order to start your food truck business, you'll need to purchase all of the necessary equipment and supplies to run a successful operation. 

8. Market & Promote Your Business - Once you have all the necessary pieces in place, it’s time to start promoting and marketing your food truck business. Food truck marketing includes creating a website, utilizing social media platforms like Facebook or Twitter, and having an effective Search Engine Optimization (SEO) strategy. You should also consider traditional marketing techniques such as radio or print advertising. 

Learn more about how to start a successful food truck business:

• How to Start a Food Truck Business

Where Can I Get a Food Truck Business Plan PDF?

You can download our free food truck business plan template PDF here . This is a sample food truck business plan template you can use in PDF format.

Other Business Plan Templates

Catering Business Plan Template Bakery Business Plan Template Coffee Shop Business Plan Template Event Venue Business Plan Template

29 Proven Food Truck Business Plans (PDF, Word)

The food truck business has recently gained progress in catering for ordinary working folks. It’s really not that expensive to set up and it’s a cheaper alternative to starting your own restaurant . Of course, this doesn’t mean that food trucks are either free or cheap. To ask for financial help, you need to sell the idea to investors and for this, you can make a comprehensive food truck business plan.

• 1 Food Truck Business Plans
• 2 Why do you need a food truck business plan?
• 3 Food Truck Business Models
• 4 How to write a food truck business plan?
• 5 Food Truck Business Plan Templates
• 6 Starting your food truck business

Food Truck Business Plans

Why do you need a food truck business plan.

Just thinking about food trucks roaming around today makes you think that it must really be very simple to put up such business. But even this simple undertaking requires a lot of planning. Opening such a business without planning and investigating might lead to many problems. But if you do some market research for your food truck business plan, this can help you thresh out significant details and redefine your concept.

One of the most important factors of success for a restaurant is the location. People wouldn’t want to travel too far to get to a restaurant and if you have the wrong location, your long-term plans might not even last. This goes the same for food trucks as the location is a crucial component for success.

The most successful food trucks have a relatively consistent schedule on where they park and they spread the word through various social media platforms. There is also the fact that not every location allows food trucks to set up shop. For instance, school zones and public parks generally disallow commercial businesses . So, you need to consider this too when making your food truck business plan sample.

Food Truck Business Models

How to write a food truck business plan.

You need to have the answers to many questions when you are trying to learn how to start a food truck business. The best way to get all these into perspective is to make a comprehensive food truck business plan template. This helps you list all of the essential information about the business while assisting you in getting funding from investors.

The food truck business model is always the first step because you will use this to gain the funding needed to get your food truck off the ground. Here are some things to consider when creating your food truck outline for your business plan:

• Executive Summary This is the first section of your food truck business plan. Think of it as an introduction to whoever you will address on your final product. Don’t make it too wordy or lengthy. First impressions are the beginnings of something great. Make your executive summary interesting and concise without having to delve on details. This section gives you the opportunity to highlight what your company is, how you expect to grow your business, and more. Another good idea is to explain how your background and knowledge can benefit you in the pursuit of your goals of opening this kind of business. Although this will be the first item that potential investors read, this must be the last section you write.
• Company Description Describe in this section your planned food truck business. This is where you give an explanation of the details of your business and how its entry into the food truck business could be a crucial addition to the existing market. In essence, it’s here where you explain more in detail everything you have touched on in the executive summary.
• Market Analysis This section of your food truck business plan sample gives you the chance to detail and explain how your plans fit into the market. Remember that you will present this to potential investors. It is, therefore, important to do a lot of research on how to start a food truck business before composing this section. This demonstrates that you have enough knowledge about the food truck market and industry.
• Organization and Management Next, make a food truck outline of your organization and management plan where you explain the structure of your food truck business. This may not appear to be that essential if you intend to put up a food truck business manned only by two or three people. But if your plans go beyond a small enterprise, then you need an organization and management plan that includes: A complete profile of your team. Information regarding the business’ ownership. The salaries and benefits your employees will receive. Growth opportunities you plan to offer to your employees . One great way to show your business’ organizational structure is through a chart that illustrates how you have all the bases covered. It is in this section where you can let your passion shine through. This could leave a memorable impression on your prospective investor as they will feel encouraged to support your plans.
• Product or service line The next section in the food truck business plan template details the product or service line that your food truck business plan will offer. You need to display your creative ideas by making a description of your services or products and a plan to keep your customers coming back.
• Marketing and Sales You also need a marketing and sales plan for your food truck business that focuses on strengthening customer loyalty. Define your overall strategies. How you do this is up to you. Just remember that people appreciate originality, whether when adapting a cool truck design or coming up with an interesting selling point for your business.
• Request for Funding Although a funding request section isn’t included in every food truck business plan template, it is still something worth considering. It could be a challenge to make an estimate on how much a food truck would cost but you need to do this so you can determine where your funds will come from. If you have plans to request funding, you have to explain clearly how much you need, what you need the funds for, and how you will repay the money that you owe. You can explore other options for funding by checking out sites that can allow you to crowdfund by raising money from different sources. Just remember that some of these sites take a percentage of the amount you raise. Therefore, you have to do more research before accepting any offer.
• Financial Projections If you’re starting from scratch on the food truck business, it can be difficult for you to determine any realistic financial projections. It’s essential for you to analyze your target market then set specific financial goals so that you can allocate your funds more efficiently. As a newcomer, you need to estimate how much your business will potentially make over the next 5 years using realistic assumptions. You have to make sure that your projections are in alignment with the funds you requested in your funding requests.
• Appendix This section is optional for any food truck business plan but it can be the best place to add information that cannot fit elsewhere. These may include product photos, letter of reference , building permits, and more.

Food Truck Business Plan Templates

Starting your food truck business.

Surprisingly, what were once often referred to as “roach coaches” have already become some of the most sought-after and popular eateries in the biggest cities across the nation. If you want to start your own small business without referring to traditional offices or storefront routines, you may consider starting a food cart or truck business. You need to create first a food truck business model or plan then consider the next steps:

• Get your licenses Entering this business is not as simple as it may seem. To begin with, you cannot just set up stall anywhere to conduct your business. There are various requirements by the city including certificates from the health department, parking restrictions, and truck permits. Every city has its own policies so you should get in touch with your local government to get the requirements.
• Get the best vehicle for your business A food cart would suffice for the meantime if you’re working on a tight budget. The health department has the same rules for food trucks and restaurants. This means your cart will require special equipment that’s usually expensive. Before choosing either a cart or a truck, you should know exactly what you need to operate the business. For instance, if you intend to sell pizzas or other hot foods that you prepare on-site, then you will need a big truck. On the other hand, if you can prepare your food in advance, either at home or in a commercial kitchen, then a cart or a smaller truck will do just fine to keep your products warm.
• Find a niche Surprisingly, many food trucks today are already serving gourmet cuisine and delicacies from other countries, sweets like designer cupcakes and exclusive sweet treats, health foods, and more. They have gone a long way since the times when what they had were just cold sandwiches and hot tacos. One of the keys to success in this relatively new and improved business is to find your own niche and become an expert on it. To keep up with the demands of the business, you have to constantly do research to find out what’s already covered in your area then come up with your own creation.

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How to Write a Food Truck Business Plan – Download Template

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Want to look inside the business plan of a real food truck business? We’ve organized detailed business plan templates from successful food trucks and made them available to you in PDF and Word doc in this post. In addition to offer templates, we give you detailed instruction how to complete each section of the plan using this guide.

Before we dive in, keep in mind that it could take weeks if not months of planning to develop a business plan that’s helpful. Whatever time takes for you to write the business plan will be well spent. When researched correctly this document serves as the “game plan” for operating your entire mobile food business and sets the direction of your company.

Approach this document seriously because it can become the roadmap to operate your business and ensure you’re set up for success. When you’ve finished writing your plan, you should know where you plan to vend, estimated food costs, the marketing plan, and how you’ll raise money for the food truck. Pretty important stuff right? Let’s dig in.

Introduction

I want you to get the most value possible out of your business planning process. Why? I believe having an accurate business plan gives you the best odds of success for operating a profitable food truck.

And if you’re going to be investing tens of thousands of dollars into a food truck or trailer, cooking equipment, and permits, why not invest a few days creating a detailed plan for how to run the business.

Here’s one example why going through this process can be helpful from our Annual Food Truck Academy class, where train future food truck owners how to start a food truck. One student completed her research estimating food cost, overhead, and anticipated sales as part of her business plan. Then she came back and revealed that based on her current plan, the food truck wouldn’t be profitable. After factoring in tax, labor, and food costs there were no profits left over.

Our student was initially discouraged by the numbers, but I was happy. It’s much better to identify a revenue short-fall before you start the business than months after when you see sales coming in, but can’t figure out why there’s nothing left in the bank account. As a result of the work invested on the front end through planning, she was able to evaluate her ingredient cost and pricing to create a business plan that set herself up for success.

Still, many first time food vendors don’t take the time to put in this work. It’s a shame because it’s so easily avoidable.

One more tip before we get into researching and writing the business plan, don’t get overly hung-up on the structure of the document. Unless you plan to apply for a small business loan (then you will need to be more concerned about formatting, but let’s worry about that later), you’re not going to be graded on how pretty the document looks or how nice the nice fonts and illustrations. This isn’t an assignment for school where you’re going through the motions to get a B.

Instead focus your energy on making this plan useful for your business. Find specific locations that you plan to sell food. Get the contact information for these venues to learn how you can get into them. Figure out your exact food cost and how much it’s going to cost to get permits in your area. Putting ink to paper or word document is going to make the operations of your business real.

Now let’s get on with making your game plan!

Note to Reader: This is part of a series of posts following the process of starting a food truck with Anthony Salvagno (featured in the image below) as he writes a business plan, seeks funding, develops a concept, builds a menu, and ultimately launches his first food truck. Listen to the audio lesson inside this post to learn more about writing a winning food truck business plan.

The person that doesn’t have one [a business plan] sets themselves up for failure. – Anthony Salvagno on the importance of thinking before leaping into a business.

Serious about Starting a Food Truck?  Click Here To Get Our Free Food Truck Business Kit.

Download Business Plan Templates

In my opinion, this case study is most effective when listening to the audio and downloading the example that Salvagno was kind enough to provide for this post. I’ve also linked to other resources that can help you write your own business plan.

Download Business Plan – Yes, this is the PDF business plan used to acquire $5,000 for a food truck during a business pitch competition. This document is referenced in the companion podcast.

Download Business Plan Template – Here’s a sample template you can use and edit for your own truck.

SBA – Create Your Business Plan – The Small Business Administration (SBA) does an excellent job outlining the steps needed to create a business plan. It’s not food truck specific, but it gives you what you need and there’s plenty of valuable information here.

You can learn a lot by reading business plans for other food businesses like restaurants as well. Operating a profitable restaurant is similar to operating a successful mobile food business. The main different is that a trailer is that it’s mobile.

Components of a Business Plan

Below is an outline of the key sections you’ll need to complete for a standard business plan with a description of how each section applies to a food truck or trailer business. Complete each section and you’ve got yourself a real plan for your business my friend.

Keep in mind that if you’re creating this document for yourself and not a banker you don’t need to get fancy with the formatting. The important thing is to have a detailed plan for the business before you open. If you feel the burning desire to make this look nice, you can make formatting updates after the

Executive Summary:

This is an overview of the information contained in the business plan and should introduce the name of your food truck and the food you plan to serve. This section should only be one page in length. Give readers the high-level overview of what the plan. You’ll have plenty of opportunity to dive into the nitty gritty in the next sections of the document.

The purpose of this section in most business plans is to give prospective investors information about your startup. Lenders reviewing a small business loan might be another audience, although they will be much more focused on financial side of things. But for most of our readers this section is for you, a business partner, and potentially a spouse.

For our Executive Summary we included 2 – 3 sentences describing these important aspects of the business. The provides anyone reading this document with a general understanding of what the business is and how it expects to make money:

• The food item we plan to sell and specialize in.
• The key people that will manage the business. In this case, the food truck will be owned and operated by two partners.
• The business entity we plan to form. We formed an LLC.
• Where you plan to operate the business and hours of operation. Our initial plan had us operating 5 days per week for lunch and dinner.
• The basic marketing plan. Again you’ll dive into the details in the marketing and sales portion of the document.
• Projected cost to fund the business and anticipated revenue.
• Future goals. How will you know you’ve won? For some this will be a specific revenue number and for others this could be opening up a franchise with 100s of locations.

Again, unless you plan to bring on outside investors don’t worry too much about perfect formatting in the executive summary. This is to ensure you and your partners are clear on the high-level plan for the business.

Food Truck Mission Statement:

The mission statement for a food truck can be as short as a sentence or as long as a paragraph. This statement should define what you plan to serve, who you will serve, and the ultimate vision for the business. When done right the mission statement should guide every major decision you make for the business.

Here’s the mission statement from our business plan as an example: 

To provide the residents of our city, young and old, an out of this world gourmet peanut butter and jelly inspired sandwich experience. We use local ingredients and provide gluten-free, contaminant-free products for those with special dietary needs.

When a mission statement is done right it should actually influence how you operate and run your business day to day. For example, since the utilization of local ingredients is part of our mission statement, we’ve got to actively be looking for local suppliers to buy inventory. If we don’t, we’ve failed.

We also need to consider the dietary needs of different groups of people. This impacts the sandwiches we put on our menu every day. Again, if we don’t do this, won’t reach the goal we’ve set out to achieve.

A mission statement can be the most influential part of the business plan when it’s used the right way. On the other hand, this guide can be forgotten when it’s not used to guide decisions. To learn more about making impactful mission statements, watch this interview to go deeper on the subject.

Company Concept and Description:

This is the fun part. Here you will describe what you hope the food truck will become, the food you plan to serve, and why you believe it will be a successful business. For most food trucks this section only needs to be a few paragraphs in length.

Make sure to include information on why your food is both desirable and unique to customers in the area. Also, if you have some type of theme, like an island theme for example, include little details like this in the description.

If you plan to operate something more mainstream like taco truck, take the time to express what it is that makes you different in your market. A common way food trucks differentiate themselves is through their ingredients or style. For example, you could be the only taco truck in town that uses organic, locally raised meats. Or you might be the only one in town that specializes in making fish tacos. Find a way to standout and offer something that isn’t available elsewhere.

You want folks that read this section to be able to clearly envision the kind of overall experience they’ll enjoy when visiting your food truck. Here are a few guidelines for writing this section:

• What food will you serve?
• How is your food different than other vendors in the area?
• Is there a specific type of consumer you want to attract?

As you can see from our own business plan, we differentiated ourselves through seasonal menu changes all the time and have menu options that cater to people that require a gluten-free diet. It’s also worth noting that our core product of peanut butter and jelly sandwiches is unique to the market.

Market Analysis:

Understand the players in your market before starting a business.

For smaller markets with a couple hundred thousand people living nearby this section might be short and include just 4 – 5 other trucks. However, if you’re entering a market like Los Angeles this section will be larger and more in-depth.

If you’re planning to enter a market that has 10 traditional taco trucks and you plan to start a traditional taco truck too, it will be to differentiate yourself from other vendors in the area.

Consider adding a spin to your own food concept like serving Asian tacos instead to provide local consumers will more variety and fill a potential need. If you’re not sure about the type of truck you want to create yet, looking at the market and seeing what type of food is missing can be a smart way to approach this.

In this area you’ll also want to identify the type of customer that will frequent your establishment. Any data about local trends that you can find will be useful to include as well like this report from IBIS World that forecasts growth in the United States food truck industry for the next 5 years. Google can be a good friend in locating the data to include in the document.

Management Structure:

Most food truck owners start with a management structure of one.

This section is straightforward for most food vendors. You can list yourself as the owner and operator if that applies. But don’t forget about key employees or partners too. Many food trucks need a team of 3 – 5 employees to operate successfully during a lunch rush. Make sure these long-term players are accounted for.

In our business plan, it’s a partnership between brothers. The work load is split up between one brother operating the front of the house and marketing: accepting orders, booking new business and events, emailing and calling catering leads. The other brother focuses more on the chef duties including sourcing ingredients, cooking food, working with suppliers, and ensuring food quality.

Industry Survey Results: What is the Average Income of a Food Truck Vendor?

If you have more than one owner of the business this is where you want to take the opportunity to clearly define roles. This is an extremely important section of the document when multiple parties and their money are involved. By outlining everyones responsibilities in this document, it serves as a record of who was in responsible for certain aspects of the business. The more people involved, the more diligent you need to be with assigning tasks.

If it’s not written down, it’s easy for partners to recall things differently. This will help avoid conflict in the future for all parties involved. You need this.

The more stakeholders involved, the more complicated this section will be. You should also include investors and advisors in this section even when people aren’t excepted to help with the daily business operations. Outline what value these people have delivered to the business and what return they can expect in the future.

Product Line:

Ready-made meals can be a great way to diversify your product line.

Finally… This is the section you finally get to describe your food. I recommend outlining the main menu items and any signature dishes that you have in this section. But don’t stop at just the food that you plan to serve.

Other products and services that you plan to offer could include corporate catering gigs or weddings. These can be the biggest money makers for a mobile food vendor.

It pays to think outside the box too in this section. Some vendors that started out by serving food out the window of a truck exclusively have now begun to sell their trademark dishes in stores, online, or at restaurant. Don’t forget to think about possible paths for growth in the business.

• Previous guest of the show Martie Richie of Motley Crews is an excellent example of someone that is doing just that. They’ve expanded to selling snacks online through their e-commerce website and at local gas stations.
• Malcolm decided to open a restaurant to attain more consistent sales, especially through the slow winter months.

Sales and Marketing:

A food truck can serve as a mobile promotional platform.

How do you plan to market your business and get sales? One of the biggest factors that determine the success / failure of a lunch truck is location. Will you be able to get into major events or areas with a lot of potential customers?

One of the biggest favors you can do for yourself to input into your sales and marketing plan is to create a tentative list of places you might be able to vend. Get extremely granular with this task. In fact, it might even help to print out a map to evaluate where the best potential vending locations are in your area.

Here’s the information you should gather as part of this process. You can add this information inside the sales and marketing section of the business plan as you gather it. 

• Name of the vending location and cost details.
• Contact information including telephone, email, and address. Ideally a dedicated point of contact in charge of booking vendors.

Here are some locations that work well for food trucks:

• Farmer’s markets: You can usually find vendor information listed on the website.
• Annual events: Browse your cities website for a list of upcoming events like car shows, fairs, or parades.
• Social Media: One of the easiest ways to find good vending locations is to monitor the social media accounts of popular food trucks in your city. If they are vending somewhere, it’s probably a lucrative location that you might be able to vend at as well.
• Corporate Workplaces:  Big corporate employers with a few thousand employees working at a single location can be a good option for generating consistent lunch sales.
• Breweries and Wineries: Places like this often don’t want to build in a restaurant into their operations and partner with mobile food vendors to supply food to guests.

Pro Tip: Make sure to have a a lot of  different parking location options before getting started. Not every location you try is going to be profitable. By developing a big list of opportunities upfront, you won’t feel stressed about vending options because your dream vending location didn’t work out.

There are an endless number of tactics you can use to attempt to drum up business in the early days, but for most successful food business getting into events with big hungry crowds is the first step to building a brand locally and gaining traction. Learn more about finding profitable vending locations here.

Funding Request:

Just another day on the food truck.

The key to a good funding request is knowing exactly how much money you need and having a detailed plan explaining how you plan to use it. For food truck owners, the biggest early expense will be in buying a food truck and the kitchen equipment installed onboard.

You should also account for the amount of money you’ve raised or have on hand in this section. In our business plan for example, we were looking at $55,000 all-in to start the business. This would include the purchase of a food truck, our initial inventory of food, and permits. Be extremely diligent in outlining how you intend to spend every dollar in this section. It will safe you time late in the process and lenders will appreciate your attention to detail.

We were able to bring $14,850 or 27% of that total investment to the table that was raised mostly through personal savings, a small crowd funding campaign, and winning a business plan contest. The remaining 73% was acquired through the help of a small business loan. Being able to start a real food business like this for below $15,000 out of pocket is pretty cool.

Reader’s Note: If you’re not planning to seek funding through a traditional bank (or are simply planning to take out a personal loan based on your credit history) you can technically disregard this section, although you should still analyze closely how you intend to spend your money.

If you plan on asking for friends and family for money this attention to detail can help too. Even if they’re not in the food industry, it’s easy to understand that a commercial oven or fridge could cost a few thousand dollars. If you have a specific use for funds that makes sense, it increases the likelihood of obtaining a loan with friendly terms amongst family.

Financial Projections:

This is an extremely important area to spend time on before starting a food truck. I’d argue this section is as important as the product, sales and marketing plan of the business plan. This section will offer your first insight into whether or not the business idea you have is going to work or not in its present form.

From a practical standpoint, the main thing you want to figure out is what your break-even point for the business is. In other words, how much food do you need to sell in order to pay all of your monthly expenses? This is a simple, but critical question you must find the answer to before getting started.

You can determine the break-even point for a food truck business with this formula: 

Fixed Costs / (Price – Variable Costs) = Bread Even Point

Here’s the due diligence you’ll need to complete to find the break-even point for your food truck:

• Add up the total monthly expenses you expect for the food truck to find your fixed cost number. This number will include loan payments, insurance, cell phone, and everything else you need to pay on a monthly. Use our guide to create a quick estimate of monthly costs.
• The price refers to how much you plan to charge customers and how many sales you anticipate in a given month. From your perspective the less sales you need to break even the better as it will.
• The variable costs is the expenses you put into cost of goods sold. In your case this if the food you’re selling. As you sell more, your variable cost will also increase because you need to buy more product. This is a good thing!

Based on your current fixed cost and variable cost estimates, find out how many total sales of your food total you would need to generate to pay all your bills. Does that number seem seem attainable based on the frequency you plan to vend each month?

Figuring out what your sales is going to be in the future will be the biggest leap of faith you make in the business plan. I always urge people to be being super conservative with sales estimates. You are going to have slow days and extremely busy days when you get out into the real world. Being financially ready for challenging times will make your business more resilient.

Forecasting Financial Projections:

In the financial projections, focus on estimating how much money you will make in the first year of the business. Investing too much time on longterm projections 5-years out doesn’t make any sense since you haven’t actually started the business yet. After the business has been operating for about a month, you’ll want to go back and review the previous estimates to ensure everything is making sense.

While estimating the projected revenue will require some guessing, figuring out startup and monthly operating expenses once the business gets going is much simpler. While there might be unexpected expenses that pop up before opening the business, you already know the monthly bills like insurance, phone, inventory, loan payments (if you have one), commissary.  Read our post that includes a spreadsheet on the Complete Breakdown of Food Truck Operation Costs for help researching this section.

Here are a few other quick tips for the financial projections section: 

• Always start a business with some extra capital on hand and establish an emergency business fund. We suggest $3,000 – $5,000 minimum. You don’t want to find yourself underfunded going into the second week so and not be able to purchase supplies. Unfortunately, break downs also happen in this business so you want to be ready for them.
• You’ll need to be comfortable making a few “educated guesses” in this section especially when it comes to revenue projections. Always be conservative with sales estimates. If you do end of exceeding expectations then that’s fantastic.
• The primary goal of completing this process is to understand how much money you’ll require to operate the business and break even on a monthly basis. After determining a break-even, find out how much it will require to pay yourself a comfortable wage after taxes.

This is the place to include your permit from the health department, photos of the vehicle, and other legal documents needed to operate a mobile food business. This is a good spot to add photos of food or people smiling and enjoying your meals at events (if you’ve vended at an event already). Add in anything else you feel could be helpful too.

Bonus Tips When Creating Your Building Plan

Here are a few key concepts pulled straight from the audio companion of this guide.

• Don’t be afraid to ask current food truck owners for help when writing a plan. They have the best understanding of what the market looks like and may even help you to create more accurate market projections. Not everyone will be willing to lend a hand, but some might.
• The financial projections section is the most important and practical element of the business plan. You need this to be able to evaluate how much money you’ll to start the business and what prices you’ll need to charge for longterm success.
• Don’t invest a ton of your time into longterm projections especially years 3, 4, and 5 of the food truck. Restaurants come and go. You won’t be able to make accurate projections out that far anyway.
• You should be extremely detailed when estimating expenses. Including often overlooked items like sandwich wrappers, napkins, mops, buckets, and cleaning supplies. Knowing how much cash you need for day one of starting the truck right is critical.

Is Creating a Business Plan a Total Waste of Time?

Good question. That really depends on who you ask.

There’s a whole group of like savvy entrepreneurs and business people who don’t believe in the business plan at all. They’re like okay, you have this written document that you never ever use again. But then there’s this whole other group of people that actually believe in the business plan.

If you’re planning to try to get a traditional bank loan you will need to create a business plan. Having a written plan does not guarantee you will be approved for a loan. In fact, you might get turned down even with an okay credit history.

While it’s not perfect, I firmly believe going through the process of writing a business plan, when taken seriously improves your chances of success. You want to understand your competition. You want to understand where you plan to park. You want to have a few ideas about how you might market your business and what your overhead is going to be before starting the business. This document helps you make more educated decisions based on the work you’ve put in.

The Bottom Line: Will drafting a detailed business plan like this one take a long time? You bet it will. If you do it right, it could easily take a month or two to complete. But the benefits of doing so can be worth it and pay dividends for the life of your business.

So what’s the next step? I suggest enrolling in our free food truck business kit to learn more about the startup process. 

Want to start your own food business?

Hey! I’m Brett Lindenberg, the founder of Food Truck Empire.

We interview successful founders and share the stories behind their food trucks, restaurants, food and beverage brands. By sharing these stories, I want to help others get started.

If you liked this story, sign up for our newsletter that includes our food business startup kit and most popular interviews sent straight to your inbox.

Know someone interesting that should be interviewed on the website? Tell us about them here. 

About the Author: Brett Lindenberg

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How To Write a Food Truck Business Plan (+ Template)

With the increasing popularity of food trucks, it’s essential to prep your operation before you start prepping your mise en place. A solid food truck business plan puts you at the front of the grid when the race begins.

The US street vendor sector was valued at $2.49 billion in 2022, up from the previous year’s total of $2.29 billion. The market is expected to grow another 1.7% in 2023.

For those with aspirations of culinary greatness, a food truck is the perfect setting to develop new recipes while building a fan base, or even an online business, without the expense and risk of opening a brick-and-mortar restaurant. 

There is even a street food chef in Singapore with a Michelin star, proving that you don’t need a giant kitchen and 50 sous chefs to build a reputation for quality, innovation, and deliciousness.

How to write a successful food truck business plan, step by step

• Set aside a page for your executive summary
• Write an overview of your company
• Conduct a market analysis
• Lay out your products and/or services
• Create customer personas
• Put together a marketing plan
• Create a logistics and operations plan
• Write out your financial plan

Starting a mobile food business is subject to the same challenges and pitfalls as any other startup operation. But there are special considerations for food trucks to address before you open the window to start slinging sandwiches (or tacos, or barbeque, or …).

You may want to open up our handy business plan template so you can take notes, or jot down your brilliant ideas as they come to you. We also talked to seasoned food truck operators and entrepreneurs Natalie Basile and Mikey Wheeler-Johnson of Eats Amoré Mobile Italian Cuisine , who share their knowledge and experience throughout this guide.

From the executive summary to the financial details, we’ll show you how to build a food truck business plan for savory success.

1. Set aside a page for your executive summary

Even though this is the first section in your business plan, it’s the last section you should write. Your executive summary captures all the highlights from the rest of your business plan, so get those sorted out first.

This is Shopify’s business plan template. You can download it below.

When it’s time to write this section, think about your audience. If you’re writing a business plan for yourself as a way to stay organized, motivated, and focused on your goals, this summary can be quick and dirty.

Free: Food Truck Business Plan Template

Business planning is often used to secure funding, but plenty of business owners find writing a plan valuable, even if they never work with an investor. That’s why we put together a free business plan template to help you get started.

If your business plan is meant to secure a bank loan or impress potential investors, your executive summary will need to focus on profit, reliability, and the fact that you know what you’re doing—so your food truck feels like a safe bet.

While it’s important to mention what makes your food service model unique, spend plenty of time showing that you also understand the realities of running a small business.

2. Write an overview of your company

This section is your opportunity to explain what is going to make your vehicular vittles different and more successful than every other food truck on the road. 

As part of this section you’ll need to tell your audience what makes you capable of running a profitable food business. 

• Do you have professional cooking experience? 
• Have you managed a commercial pantry before? 
• Do you have an existing reputation for creating delectable meals? 

Lenders might invest in you based on the strength of your new business idea, but experience will improve your chances.

At Eats Amoré, even though neither Mikey nor Natalie has professional cooking experience, they do have a proud family history of producing delicious food. “Natalie learned to cook from her grandmother, who’s from Naples, Italy. And then her mom is an organic farmer, so she learned traditional recipes with fresh ingredients, which is the backbone of Italian cooking,” says Mikey.

In addition to your own position in your food truck business, this section is the place where you’ll outline the types of employees you have or will need to hire. Food trucks are small, so chances are you won’t need a lot of staff or a management team, but you could consider hiring prep staff, cleaners, etc.

The company overview is also the best place to set some goals. As a short-term goal, most food truck owners (and restaurateurs for that matter) aim to pay off the bulk of their startup costs (licensing fees, insurance, supplies, food, website, branding, etc.) within the first year, though this will depend heavily on your anticipated margins.

Other short-term goals may include building a social media following, finding predictable parking spots to encourage repeat traffic, or securing a spot at a big event.

Your largest capital investment is, of course, the truck itself. Although food trucks cost a lot less to set up compared to brick-and-mortar locations, they can still set you back between $50,000 and $175,000 , depending on what kind of food you’ll make and the equipment required to do it.

Paying off your food truck is likely to be your major long-term goal, which you can fulfill with your own funding or Shopify Capital .

3. Conduct a market analysis

A huge factor in setting your business up for success is understanding the target market where you will operate.

Restrictions

Since food trucks are mobile, you’ll enjoy some flexibility compared to a restaurant, but many cities still restrict where, when, and how you can serve your customers as part of the license that allows you to operate (which costs an average of $1,800 ).

If your ideal customers live in an area or work at a time when you can’t sell to them, you could be in for some difficulty. For example, if you were to open a food truck in Vancouver, you would find that restrictions include:

• Not operating during nighttime hours
• Avoiding certain neighborhoods
• Staying 100 meters away from brick-and-mortar restaurants
• Staying outside park boundaries
• And plenty more

In some cases, you may find that food trucks have not yet been considered in city regulations, and you may have to blaze a trail for your business, like Mikey and Natalie did. “We had very limited locations that we could pick from,” Mikey said. 

“The zoning in Kamloops was absolutely terrible. We were not looked very favorably upon. So after many council meetings and lots of emails with counselors and going back and forth, we finally got the city to give us a pilot project location in the downtown core.”

Every city has different restrictions that affect food cart and truck owners, so be sure to consult the city hall website in your area. And start early—licensing can take time, especially in locations with high demand.

Local conditions

Beyond the restrictions imposed by municipalities, each city is subject to conditions that could help or hinder your business. 

If you’re planning an ice cream truck for Edmonton, you might only have the warm, sunny weather you need for four months of the year, severely limiting profits. Conversely, the same ice cream truck in San Diego, with 266 days of sunshine on average, might be a sensation with lines around the block.

You should also take into account population in your city, demographics, foot traffic in your preferred neighborhoods, and the number of events that host food trucks, in order to establish an estimate of how many days per year you are likely able to operate.

Competition

Lastly, run a competitive analysis. 

• What’s the food truck market like in your city? 
• What do other food trucks offer? 
• What’s your competitive advantage? 
• Is there a robust restaurant scene driven by owners who don’t want food trucks diverting their customers ? 

Too much competition and you might have trouble finding customers or a place to park. Too little and you may find that there is a reason no one is running a new food truck.

4. Lay out your products and/or services

This section is your opportunity to outline your creative food vision, so keep in mind that there are some limitations and considerations when it comes to the meals coming out of your truck.

• Food should be easy to eat in a variety of settings, such as on a bench, standing on the sidewalk, or at a crowded concert, without spilling down the front of a CEO’s Brooks Brothers shirt.
• Keep it simple: While you may be able to make complex individual dishes, trying to offer a broad, complicated menu with limited space, staff, equipment, and storage could prove to be difficult or impossible.
• A long menu can be intimidating or time consuming for those trying to order quickly during their lunch break.
• Try to fill a niche in your city. If there are already a lot of pizza trucks but no Thai food, make som tam instead of a margherita pie. Or, for example, if you live somewhere with plenty of trucks making mediocre burgers, your ultra-high-quality version might corner the market. You can also differentiate your offerings based on overhead and food cost.

Go out and study the existing food truck scene in your area to get an idea of what might work. 

Alternate revenue

This section is a good place to consider additional revenue streams such as online sales of things like bottled sauces, spice packs, baked goods, etc. Selling online can be a lifesaver during quiet winter months, when festivals aren’t happening, or even during a global pandemic.

Eats Amoré has found that online sales and catering bookings via its Shopify website are becoming increasingly important to its bottom line. “It’s to the point where we have to turn it on and turn it off because it’s so busy,” says Mikey.

"We came up with this idea called the Ravioli Club, which is essentially a membership that you buy from our online store, and you get three mystery deliveries of ravioli delivered to your house every two weeks."

Mikey wasn’t always an ecommerce expert. “I was very green in learning how to do all the online sales, and I’m still learning a lot,” he says.

“And even with the small increments of learning that I’ve done, sales are going up exponentially. Not only has it boosted our sales, but it decreased the amount of time that I have to spend doing back and forth work with people. Because once you have all your information laid out on the website, you get a lot less tire kickers and you get a lot more people that call you and want to hire you [for catering].”

5. Create customer personas

This area of your food truck business plan is where you’ll outline your ideal customer. 

• Where do they live? 
• How old are they? 
• What kind of foods do they like? 
• How much disposable income do they have? 

You’ll need to do some serious demographic research to fill in this section, since every city and neighborhood is different. Then use it to inform your menu and pricing. 

If you plan to set up outside rock concerts and baseball parks, caviar and foie gras could be hard to sell, while home-cooked barbeque might not do well on the street in front of your local opera house. Ask questions to determine what your potential customers want.

6. Put together a marketing plan

You can make as much delicious food as you want, but if no one knows about it, you’re going to have a hard time making a profit. Your marketing strategy is essential to the success of your business and this section is where you’ll outline it for yourself or your business loan officer.

Branding and communications

Start by detailing where you’ll park and what your truck will look like , since these are the two biggest factors in attracting walk-by customers. Next, show how you’ll raise the profile of your business beyond passersby using traditional marketing techniques and, especially, social media.

If you intend to park in different locations on different days, having dedicated followers on Instagram, Twitter, and/or Facebook is a great way to let people know where they can find you. Social media is also the perfect place to update your followers on new menu items. Remember to take great photos of your food for maximum impact.

The food truck marketing and sales portion should also account for what makes your offerings different from everyone else on the road. In the Products and Services section, we discussed how your menu should fill a niche, whether it is the type of cuisine, quality, or cost.

In this section, you’ll need to provide details on how you plan to communicate those differentiators to your target customers.

Online ordering

Speaking of technology, this is a good time to explore the possibility of having your customers interact with you via smartphones and computers.

You may want to offer online ordering with delivery or pickup, which can be accomplished using third-party services like DoorDash , Skip the Dishes , Uber Eats , or any number of apps preferred in different markets around the world—be sure to find out which app most restaurants and delivery services use in your area.

A less obvious facet of your marketing plan is your start date. If you plan on opening right when the good weather hits, you’re likely to be too busy to spend a lot of time building a brand identity and online presence, though your cash flow will probably be in good shape.

“A huge mistake that we had in our first year’s business plan was that we were going to work through the winter,” says Mikey. “But what I forgot was that the people in Kamloops are very fair weathered. They’re used to nice weather. So a little bit of cold and they’re like, No, we’re out of here. It wasn’t until last winter that we actually did become a year-round business when we opened our Shopify account."

7. Create a logistics and operations plan

This section is where you’ll need to dig into the nitty-gritty day-to-day operations of your local food truck.

Supply chain

You need ingredients in order to sell food. But where will you get them? Let’s look at your options.

RESTAURANT WHOLESALERS

• Example: Sysco
• Pros: Reliable and cost effective.
• Cons: Large volume-packaged products could be hard to store on your truck.

WHOLESALE CLUBS

• Example: Costco
• Pros: Convenience—shop whenever you want.
• Cons: Prices may be higher than restaurant wholesalers.

GROCERY STORES

• Example : Trader Joe’s, local greengrocers, specialty markets
• Pros: The greatest variety of ingredients, including local, organic, and specialty items. Smaller package sizes.
• Cons : High prices.

Many food truck operators use a combination of suppliers to achieve their goals, so look at what is available in your area that fits into your menu and budget. 

Also consider your menu: If you have a fixed set of meal offerings, will you be able to reliably get the same ingredients throughout the year? If your menu rotates frequently, will you have time to source new ingredients on a regular basis?

Your truck is your facility. So think carefully about what kind of vehicle you decide to buy.

Mikey says, “We got this HandyDART bus for a steal, and we spent the beginning of 2013 turning it into a food truck. We learned so much. It’s a fiberglass vehicle, which wasn’t ideal compared to a big stainless truck. But we made it work.” 

Retrofitting a vehicle that isn’t perfect may be an option considering your budget and skill set, or you may want to purchase a vehicle that was purpose-built to be a food truck.

This is the place to outline the physical equipment and maintenance requirements for your business, such as:

• Specialized cooking equipment
• Fuel (cooking and engine)

Many cities also dictate that some aspects of food preparation, such as chopping vegetables, making soups, baking bread, or preparing other ingredients, be done in an off-site commissary kitchen outside of sales hours, rather than in the food truck or in your home. This is to ensure food safety, and you’ll need to factor the cost and logistics into your plan.

It’s also a good idea to determine if you can store additional ingredients at your commissary kitchen location.

Production capacity

How long does it take to make an item from your menu, on average? This is a major consideration that could limit how many customers you can serve in a day. 

How do you intend to cope with changes in pace and demand over the course of a day, week, month, or year? Mikey says, “I go home and do dishes for two hours. It’s far more labor intensive than people realize.” So don’t forget to factor in how much work you can realistically do yourself.

If you plan on offering products for sale online, you’ll need to sort out a plan to ship them to customers. Fortunately, shipping can be accomplished quite easily at reasonable prices .

8. Write out your financial plan

Like most businesses, yours will likely live or die on the strength of your financial plan. You have to know how much money is coming in, how much is going out, and how those numbers are likely to change in the future. 

So be sure to dig deep into your prospective balance sheet to truly understand how profits and costs will affect your operation. 

Manage your money where you make it with Shopify Balance

Shopify Balance is a free financial account that lets you manage your business’s money from Shopify admin. Pay no monthly fees, get payouts up to 7 days earlier, and earn cashback on eligible purchases.

Profit margin

Fortunately for you, startup costs on a food truck are a lot less than a brick-and-mortar restaurant, so your break-even point could come a lot sooner. That said, your profits could be limited by the food truck model.

Food trucks can expect to average about 8% profit , which means they are a volume business. You’ll need to work fast to serve a lot of customers in order to earn a profit.

You’ll also need to outline your cash flow scenario . Since food trucks can’t store a lot of inventory (ingredients and supplies), you’ll need to sell and restock more frequently than a brick-and-mortar restaurant.

Additional costs

This section is also the place to factor in other costs, such as licensing, maintenance, and staff wages, if you have employees. And if you don’t plan on hiring help, remember that you probably can’t work 16 hours a day, seven days a week, which will limit your profits too. Be sure to write accurate financial projections so you get a good idea of how much you’ll earn.

Turn your business idea into a savory reality

The food truck industry is growing. Now that you’ve had a chance to think about how your food truck dreams will shape your food truck business plan, it’s time to actually sit down and write it.

Need a little push in the right direction? Check out some business plan examples , then start filling in your template once you’re inspired.

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Food truck business plan FAQ

How profitable is a food truck, how do i start a food truck business plan.

• Create customer personas 
• Put together a marketing plan 
• Write out your financial plan 

How much does a food truck cost?

Is a food truck business a good investment.

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Food truck business plan template + PDF

This guide introduces a specialized AI Business Plan Generator template, meticulously designed for entrepreneurs planning to launch or grow their food truck business. It's crucial to highlight that the names and financial data featured in this example are entirely hypothetical, intended solely for illustrative purposes to depict the planning process. These scenarios are deliberately crafted to demonstrate how you can adapt your own AI-generated Food Truck Business Plan to meet the specific challenges and seize the opportunities within your food truck endeavor.

For seamless customization, we provide a "Food Truck Business Plan PDF" available for download. This document is a vital asset for entrepreneurs dedicated to developing a powerful and effective strategy for starting or expanding their food truck. The 'AI Business Plan Generator' serves as a comprehensive guide, offering profound insights into the food truck sector. It equips you with all the essential tools needed for successfully managing and scaling your food truck business.

How this food truck business plan sample was created

Create your custom food truck business plan with ease using our AI Business Plan Generator. Simply click 'Generate your business plan' and respond to a set of straightforward questions about your food truck enterprise. Our advanced AI technology will analyze your answers to formulate a business plan that exactly matches your food truck's goals and specifications. This method is swift and efficient, generally taking just 5-10 minutes to finalize, and results in a detailed and well-organized plan. Our system offers the flexibility to alter and perfect the plan, ensuring it completely reflects your unique vision. Once complete, your plan is ready to download, providing a concise, comprehensive guide for launching and growing your food truck. Make the most of our AI business plan generator, optimized for food truck ventures, to enhance your strategic planning.

Food truck business plan sample

Executive summary, business description, market research and analysis, swot analysis.

• Organizational Structure and Management Team

Products or Services

Marketing and sales strategy, operations plan, financial projections, risk analysis.

Urban Eats Food Truck emerges as a vibrant and innovative player in the Austin food truck landscape, offering a delectable selection of gourmet burgers, tacos, and artisan sandwiches served fresh and fast to a bustling city of professionals, students, and street food aficionados. Our mission is to deliver a tapestry of urban-inspired flavors, with a versatile menu that caters to a multitude of dietary preferences including vegetarian and vegan options, complemented by impeccable service, and the convenience that comes with mobility.

The food truck industry, on the wings of urban growth and the upswing of on-the-go dining culture, presents a fertile ground for Urban Eats Food Truck. With an industry annual growth rate of approximately 6.8%, the promise for expansion and profitability is clear. Our target market taps into this potential, focusing on the intersection of convenience and quality that resonates with our urbanscape's high-energy rhythm. We engage with our customers through dynamic, multi-channel marketing strategies, harnessing the power of social media, strategic partnerships, and community events to build a loyal following.

As a Limited Liability Company, we take pride in our professional and driven management team, helmed by Alex Johnson, an entrepreneur with an impressive track record in hospitality who manages daily operations and charts strategic direction. Jamie Rivera, our Head Chef, brings culinary expertise and inventive menu development, nourishing our promise of freshness and quality. Marketing is spearheaded by Taylor Smith, whose prowess in brand promotion secures our footprint in the digital and physical realm, while financial oversight is deftly handled by Morgan Lee, who ensures our financial sustainability through meticulous management.

Our operations model is streamlined for efficiency—focusing on a rotating weekly schedule that maximizes exposure across key areas in Austin. Adhering to stringent quality control measures and incorporating agile inventory management systems, Urban Eats ensures that every burger flipped and every taco served upholds our commitment to culinary excellence. In anticipation of further growth, our staffing model is crafted to scale, projecting the addition of skilled culinary personnel and savvy digital marketing expertise to our team as demand increases.

Financially, Urban Eats is poised for a robust trajectory, with forecasts suggesting an ascension from $200,000 in year-one revenue to $400,000 by year five. Our assumptions presume steady market demand and customer loyalty, buoyed by our strategic marketing efforts and operational efficiencies. We project a growth in net profit margins rising from the initial 10% to a sustainable 20%, reflecting our brand’s increasing market penetration and pricing power.

Ever-mindful of the potential risks intrinsic to the mobile food industry—from mechanical breakdowns to inclement weather—we are prepared with comprehensive mitigation and contingency strategies. Our affiliation with "QuickFix Mechanics" for emergency vehicle repairs, a diversified location strategy for operations, and multiple supplier relationships safeguard against unforeseen challenges.

Urban Eats Food Truck’s journey is buttressed by comprehensive insurance coverage and stringent adherence to legal compliance, which serve as our bedrock for navigating the sometimes-turbulent waters of the food service industry. We maintain a proactive posture, with insurance policies encompassing property, auto, liability, and worker's compensation, alongside regular consultation with our legal advisors to mitigate risks to our operations and our customers.

It is with strategic intent and a passion for food that Urban Eats Food Truck embarks on this venture. We are positioned not just to savor the immediate profits but to capture the long-term loyalty of the Austin community. Our blend of mobility, culinary finesse, and business acumen sets us on a path to being a food truck icon, signaling an appetizing future for our stakeholders and a delicious one for our customers.

Food truck business plan template

Founded amidst the vibrant streets of Austin, Texas, Urban Eats Food Truck has cemented its presence as a culinary oasis on wheels, catering to the fast-paced lives of urbanites. A testament to the burgeoning food truck industry—one that thrives on convenience and gastronomic variety—Urban Eats has become synonymous with exceptional street food. Gourmet burgers, flavor-packed tacos, and artisan sandwiches constitute our core offerings, each dish echoing the diversity of the city and focusing on high-quality ingredients and swift service.

The food truck industry has witnessed an explosive growth trajectory, characterized by a notable demand for quick, affordable, and diverse dining options outside the confines of traditional restaurants. Urban areas, with their dense populations and fast-paced lifestyles, provide an ideal backdrop for the food truck revolution. With a projected growth rate of 6.8% per year, the sector validates the potential for profitable ventures to those who navigate it with culinary prowess and keen business acumen.

Urban Eats Food Truck targets a demographic as varied as its menu: professionals seeking a convenient lunch break, college students in search of a quick bite between classes, and culinary enthusiasts eager to sample the latest street food trends. Our presence in the heart of the city places us within arm's reach of our customers, providing them instant access to a world of flavors tailored to their busy schedules.

From inception, Urban Eats has been driven by a distinct mission—to provide a marriage of convenience and culinary delight, serving up a rotating selection of dishes crafted to satisfy the palate while respecting the customer’s time. This dedication is summarily expressed in our mission statement: “Delighting urban palates with a roster of exceptional, quickly served meals, united with unrivaled taste and quality—Urban Eats is your go-to street food experience.”

As an LLC, Urban Eats benefits from a business structure that shields the owner’s personal assets, simplifies tax processes, and optimizes operational flexibility. This decision underscores a strategic approach for sustainable growth and adaptability, vital in an industry known for its swift currents of change.

Looking ahead, the potential for Urban Eats Food Truck is not confined to the streets it occupies; the vision is expansive. Whether it's through increasing the convoy of trucks to cater to a growing customer base, exploring franchise opportunities, or branching into related business channels such as local farmer’s markets or pop-up events, Urban Eats aims not just to ride the wave but to be at the forefront of street food innovation.

The future is ripe with promise for Urban Eats Food Truck. With a focused management team, an unwavering commitment to quality, and a clear strategic path forward, we are more than just a meal option—we are a thriving chapter in Austin's street food story, ready to serve our community one delectable bite at a time.

The food truck industry has been riding the wave of an ever-evolving food culture that values convenience, diversity, and culinary innovation. One of the most visible trends in this sector is the growing consumer preference for quick, high-quality, and affordable meals. Over the last several years, the industry has witnessed a compound annual growth rate (CAGR) of approximately 6.8%, and this trajectory is expected to continue. As urban areas expand and the workforce becomes increasingly mobile, the demand for food trucks is projected to rise in tandem.

Urban Eats Food Truck sits at the heart of this thriving industry, operating in an urban environment where the liveliness of the city fuels continual demand for street food. Our target market encompasses a broad demographic spectrum, including busy professionals between the ages of 25 and 50, college students from nearby campuses, and street food enthusiasts of all ages who appreciate the diverse culinary offerings. In Austin alone, the target demographic counts into the hundreds of thousands, with growth potential synchronous with urban development and population growth. It's estimated that 50% of our target demographic consumes street food at least once a week, suggesting a consistent and growing customer base.

The needs and demands of the market are clear: customers are on the lookout for fast service, variety in cuisine, affordability, and the assurance of health-conscious options. Urban dwellers often lead hectic lifestyles, which drives the need for quick service, while a burgeoning awareness of dietary preferences and restrictions heightens the demand for inclusive menu options including vegetarian, vegan, and gluten-free dishes.

Illustrative of market trends is the burgeoning interest in global cuisine, a shift towards mobile payment systems, and the integration of technology in food service, such as online ordering systems and location-based apps. Food trucks like Urban Eats are uniquely poised to capitalize on these trends, offering a rotating menu that reflects global flavors, incorporating convenient payment options and maintaining a strong digital presence.

A key competitor analysis reveals that Urban Eats' three main rivals, "City Bites on Wheels," "Rolling Gourmet," and "Street Feast Express," each hold a significant share of the local food truck market. "City Bites on Wheels" stands out for its extensive menu, "Rolling Gourmet" is widely recognized for its high-end culinary offerings, and "Street Feast Express" is known for rapid service. Their strengths lie in their established customer bases and brand recognition.

However, weaknesses are also evident. "City Bites on Wheels'" extensive menu complicates operations and increases wait times. "Rolling Gourmet" faces the challenge of higher price points, which may alienate budget-conscious patrons. "Street Feast Express" often compromises on dish diversity to maintain speed, leaving a segment of the market underserved. Urban Eats Food Truck competes by balancing efficiency with a diverse yet carefully curated menu, which caters to a broad range of tastes and dietary needs without inflating prices or service time.

Potential barriers to entry for Urban Eats Food Truck encompass initial capital expenditures for equipment and vehicle acquisition, navigating the regulatory landscape which includes health codes, permits, and zoning laws, and establishing a customer base in an industry characterized by customer loyalty to existing brands. An entry-level food truck business faces considerable upfront costs for a customized vehicle, commercial-grade kitchen equipment, initial inventory, and branding. In addition, as a new entrant, Urban Eats must invest significantly in marketing efforts to build brand visibility and customer retention in a market that already boasts well-liked competitors.

Overall, market analysis indicates that while challenges exist, the burgeoning demand, coupled with Urban Eats Food Truck's commitment to fulfilling market needs and its strategic business maneuvers, sets the stage for sustainable growth and a strong position within the local food truck industry.

Sample food truck business plan pdf

Organizational structure and management.

Urban Eats Food Truck operates under a clear and streamlined organizational structure designed to facilitate seamless operations, ensure excellent customer service, and support the growth of the business. At the helm is Alex Johnson, the Owner and Operations Manager, who is responsible for overarching strategy, partnerships, and operational oversight. Reporting to him is the Head Chef, Jamie Rivera, who leads menu development and kitchen operations, and the Marketing Manager, Taylor Smith, who drives customer engagement and brand promotion. The Financial Officer, Morgan Lee, manages all financial aspects including budgeting, accounting, and cost control. Our current staffing hierarchy is visually depicted in an organizational chart that delineates responsibilities across the company's functions.

Within the management team, Alex Johnson brings a wealth of experience from the hospitality industry, with a focus on operational efficiency and customer relationship management. Jamie Rivera, a culinary arts graduate with a special interest in street food, delivers creativity and innovation to Urban Eats' menu while maintaining the highest standards of food quality and safety. Taylor Smith, equipped with a degree in marketing and a keen sense of brand development in the food service sector, effectively amplifies our market presence. Morgan Lee’s accounting expertise ensures that financial performance is tracked meticulously, and the business remains commercially viable.

As Urban Eats Food Truck grows, strategic staffing needs will evolve. In the immediate future, we aim to hire additional cooks to support our current menu offerings and peak times operation. A part-time cashier to manage transactions and enhance the customer service experience is also on our recruitment roadmap. In the long term, with business expansion, we’ll require a logistics coordinator to manage schedules and event bookings, additional chefs and service staff for potential new trucks, and a dedicated social media coordinator to augment our online presence and customer interaction.

Human resources policies at Urban Eats are designed to foster a positive work culture and uphold the highest professional standards. We implement fair labor practices, offer competitive wages, and provide training for career development. Employee feedback is valued and used in shaping workplace practices and menus. Our lean organizational setup encourages openness, with regular team meetings reinforcing collaboration.

As part of our commitment to maintaining agility and tapping into specialized expertise, we engage with a number of external advisors and consultants. A local restaurant consultant advises on food trends and customer preferences, guiding us to stay ahead of the market curve. We also work with a legal consultant specializing in food industry regulations to ensure we remain compliant with local food service laws and employment statutes.

Our approach to HR underscores our dedication to the well-being and professional growth of our team. We emphasize cross-training within the food truck to ensure operational continuity during absences or peak periods. Benefits such as flexible schedules cater to the needs of our team, many of whom are students or working parents, thereby promoting a work-life balance.

Altogether, our organizational strategy, coupled with a stellar management team and a future-proof staffing plan, ensures that Urban Eats Food Truck is not just an exceptional dining experience for our customers, but also a great workplace for our employees and a sustainable, thriving business poised for expansion.

Urban Eats Food Truck provides a tantalizing array of street food selections that cater to a variety of tastes and dietary preferences. Our signature offerings include gourmet burgers made with locally sourced, grass-fed beef; artisanal sandwiches featuring homemade sauces and fresh local produce; and authentic tacos stuffed with vibrant flavors and ingredients reflective of the region's cultural diversity. We also prioritize inclusivity by offering a selection of vegetarian and vegan options, ensuring there’s something on the menu for everyone.

Our unique selling points lie in three primary areas: the freshness of our ingredients, the creativity of our menu, and the adaptability of our service. We source our ingredients from local farms and suppliers, which allows us to serve food that is not only fresher but also supports the local economy. Seasonal menu updates keep our offerings exciting and new, encouraging repeat business from customers keen to try the latest Urban Eats creations. Our food truck model provides the versatility to serve customers in various locations and at a range of events, broadening our market reach and providing convenience to our clientele.

Currently, Urban Eats Food Truck operates one fully equipped mobile unit, and we are in the development stage of exploring the addition of a second vehicle to cater to the increasing demand and broaden our operational footprint. Our immediate focus is on optimizing our menu and operations based on customer feedback and sales data. In the future, we plan to introduce a series of limited-time offers that leverage seasonal flavors and festivities to generate customer excitement and attract media attention.

We have established the Urban Eats brand identity, with trademarks in place for our logo and unique menu item names to protect our intellectual property. We also have copyright claims on our original recipes and branding materials, safeguarding our brand's individuality within the market.

The production process is meticulously managed to ensure quality and efficiency. Each morning, prep work and partial cooking are conducted in a rented commissary kitchen which adheres to all health and safety regulations. The final assembly and cooking are completed within the food truck's state-of-the-art kitchen, which is equipped to deliver our menu to the highest standard. Daily operations follow a strict adherence to food safety practices and hygiene standards.

In terms of suppliers, we have fostered strong relationships with local vendors, such as "Green Fields Organic" for our produce and "Bakery Central" for artisanal bread. These partnerships ensure regular delivery of high-quality ingredients while giving us the flexibility to scale our orders based on demand. We have also teamed up with "Global Spice Market" to access a wider variety of spices and international flavorings that enable us to offer an authentic global dining experience.

Urban Eats Food Truck is committed to constant enhancement, both in terms of the products and services we offer, and in how we engage with our customers and the community. By focusing on quality, innovation, and customer service, we ensure that Urban Eats remains competitive and continues to thrive in a bustling and ever-changing food truck marketplace.

Urban Eats Food Truck’s marketing strategy is focused on creating a strong brand presence within the community, generating a loyal customer base, and engaging effectively with our target market. Our approach leverages digital and traditional marketing tactics to reach potential customers where they live, work, and socialize.

We utilize social media platforms such as Instagram, Facebook, and Twitter for daily engagement, sharing mouth-watering images of our food, location updates, and interacting with our followers. We also employ geo-targeted advertising to reach customers in the immediate vicinity of our service locations. In addition to our digital presence, we participate in local events and festivals to increase our visibility and build rapport within the community.

Our sales strategy includes a robust physical presence in high-foot-traffic areas of the city, particularly during peak meal times, and aligning with regular events where our target demographic is known to congregate. The sales team, led by Alex Johnson, is trained to provide quick, friendly, and efficient service, turning every transaction into an opportunity for customer engagement and feedback. We track sales activities and patterns to continuously refine our approach, ensuring that we can respond quickly to shifts in demand.

Pricing strategy at Urban Eats Food Truck is designed to provide value for money while ensuring sustainable profit margins. All items are competitively priced to match customer expectations for street food, with premium options available for those seeking gourmet experiences. We are also committed to transparency, meaning absolutely no hidden fees. Prices are prominently displayed and include all sales taxes.

Our primary distribution channel is direct sales through our mobile food truck. This enables us to cut out the middleman and provide our customers with the freshest food possible, prepared right in front of them. We are also developing an online ordering system to facilitate pre-orders and reduce wait times. The option for delivery through third-party services such as UberEats and DoorDash is being explored to extend our service reach for customers who cannot come to us.

Our promotion and advertising plans include strategic partnerships with local businesses, targeted social media ad campaigns, participation in food truck rallies, and distribution of flyers in strategic urban locations. We regularly offer special promotions and discounts to regular customers and those who follow us on social media, as part of our efforts to build a loyal customer base. Additionally, we have a loyalty program where customers can earn points with each purchase that can be redeemed for free or discounted items.

Customer service policies at Urban Eats Food Truck center on delivering a high-quality experience with every interaction. We guarantee fresh, hot food prepared to order and served with a smile. Our staff is trained to address customer queries and concerns promptly and effectively, and feedback is actively solicited to inform service improvements. All employees are empowered to resolve issues on the spot, ensuring that customer satisfaction is primary.

Overall, our marketing and sales strategy is built on a foundation of quality product offerings, exceptional customer service, and active community engagement. By combining innovative marketing tactics with strategic sales planning, Urban Eats Food Truck is set to carve out a significant niche in the bustling street food market of Austin.

Urban Eats Food Truck's operations plan is meticulously designed to ensure smooth and efficient daily operations, high-quality service delivery, and exceptional customer service. We emphasize comprehensive planning and attention to detail to guarantee that our customers receive the same high standard of street food regardless of when or where they visit us.

The operational workflow begins early each morning with the preparation of fresh ingredients at our commissary kitchen space. Here, the Head Chef oversees the pre-cooking of certain components and the assembly of what’s needed for the day’s service. This ensures that the food truck is stocked with the required provisions and that we minimize preparation time on-location without compromising on food quality.

During service delivery, processes are aligned for efficiency and quality. Our food truck is equipped with state-of-the-art kitchen equipment allowing for fast on-site cooking and order assembly. The staff follows a standardized production process, which includes a sequence for order taking, preparation, cooking, presentation, and serving. This process is constantly reviewed and refined to reduce wait times and enhance the customer experience.

Quality control is a fundamental aspect of our operations. We have strict protocols in place to ensure that every dish served meets our high standards. This includes regular equipment calibration, monitoring the freshness of ingredients, ensuring proper food handling techniques, and conducting random sample tastings. Staff are trained in food safety and are required to maintain hygiene certifications. A feedback system is also set up to allow customers to report their satisfaction levels, which helps us address any potential quality issues promptly.

Inventory management is executed with precision to ensure that we are always in stock of the necessary ingredients, while also minimizing waste. We operate on a just-in-time inventory system which allows us to order supplies as needed based on sales forecasts and historical sales data. Inventory levels are tracked daily, and stock orders are placed with our network of vetted suppliers. The inventory management software allows us to track usage patterns and adjust orders to align with fluctuations in customer demand.

Supply chain management is critical to our operation, as it directly affects the quality of our offerings. We maintain close relationships with a curated selection of suppliers who understand our need for reliability, quality, and timely deliveries. We source ingredients locally as much as possible, which not only supports local businesses but also reduces our carbon footprint. Our suppliers are selected based on their ability to provide fresh, quality ingredients that match our ethos of sustainability and community support.

Facilities and equipment are central to our operation. Our customized food truck is equipped with a commercial-grade kitchen, designed to maximize space and efficiency. It includes grills, fryers, refrigeration units, and storage areas. The equipment is serviced and maintained regularly to ensure uninterrupted operations. We plan for eventual equipment upgrades or replacements as part of our long-term strategy to stay current with the latest in culinary technology.

In conclusion, our operations plan ensures streamlined, efficient service delivery that emphasizes quality control, effective inventory, and supply chain management, facilitated by well-maintained facilities and equipment. The execution of this plan is critical in achieving operational excellence within Urban Eats Food Truck, shaping our reputation for reliability, top-tier street food, and outstanding customer service.

food truck business plan example

Urban Eats Food Truck's financial projections provide a comprehensive overview of our anticipated fiscal performance over the next three to five years. These projections are crafted to serve as a guide for potential investors and stakeholders, showcasing the financial viability and growth potential of our business.

Sales Forecast

Our sales forecast is based on a combination of historical sales data, industry benchmarks, and the estimated growth of the urban food truck market. For Year 1, we forecast sales revenue of $200,000, driven by a strong introduction to the market and strategic marketing initiatives. We anticipate a steady increase in year-over-year sales as brand recognition builds and customer loyalty strengthens. By Year 2, sales are expected to grow to $250,000, reflecting a stable customer base and optimized operations. Continuing this trend, we project revenues to reach $300,000 in Year 3, $350,000 in Year 4, and $400,000 in Year 5, by which time we expect to have a more extensive operational footprint potentially including additional trucks or service offerings.

Profit and Loss Projection

The profit and loss projection for Urban Eats takes into account all projected revenue, cost of goods sold (COGS), operating expenses, wages, and other incidentals. We anticipate a net profit margin of 10% in Year 1, which takes into account the initial costs associated with establishing the food truck business. By Year 2, improvements in operational efficiency and brand recognition are expected to increase the net profit margin to 15%. We project this margin to stabilize at 20% in subsequent years as we leverage economies of scale and potentially expand our market reach.

Cash Flow Projection

Our cash flow projection displays the inbound and outbound cash anticipated through daily operations. It factors in revenue from sales, and outgoing cash for expenses such as inventory, staffing, vehicle maintenance, and utilities. Given the seasonality of the food truck business, we've provisioned for higher cash reserves during the slower months to maintain financial stability. A positive monthly cash flow is expected by the end of Year 1, with steadily increasing cash reserves projected thereafter.

Balance Sheet Projection

The balance sheet projection includes assets such as the food truck, kitchen equipment, and initial inventory, offset by liabilities, including any start-up loans and ongoing creditor obligations. We project a balanced approach to asset accumulation and liability management, thus reflecting growing equity in the company over time. This will demonstrate to investors and creditors alike the growing financial health and asset base of Urban Eats.

Break-even Analysis

Our break-even analysis indicates that Urban Eats will need to achieve a certain level of sales to cover the total costs of operations. Based on fixed and variable costs, and assuming average sale prices remain consistent, we predict we will reach break-even point approximately midway through Year 1 of operations. This early break-even point is achieved by keeping overhead low and ensuring a high level of operational efficiency.

Financial Assumptions and Considerations

These financial projections are based on several key assumptions: continued growth in demand for food truck services, stability in food costs, successful execution of our marketing and sales strategy, and a steady increase in customer numbers as forecasted. Other considerations include the potential for economic changes that may affect consumer spending, changes to industry regulations, and fluctuating fuel prices which could impact operational costs.

We remain committed to regular financial analysis, assessing the accuracy of our projections against actual performance, allowing us to adjust our strategies and financial management practices in a timely manner. Overall, these projections highlight Urban Eats Food Truck's promising financial outlook and underscore the rigorous planning and financial acumen that underpin our business strategy.

Food truck business plan sample pdf

The risk analysis for Urban Eats Food Truck meticulously assesses potential internal and external threats that may impede our business operations. Identifying these risks in advance enables us to devise strategic mitigation and develop contingency plans to ensure resilience and the ongoing success of our venture.

Identification of Potential Risks

Market Risks: - Customer Demand Fluctuations: Variability in customer appetites and economic factors can lead to unpredictability in sales. - Seasonality: Weather and seasonal changes Affect the frequency of customer visits to the food truck.

Operational Risks: - Supply Chain Disruptions: Our reliance on fresh local produce means any interruptions from suppliers can impact menu offerings. - Equipment Failure: Dependence on the food truck and cooking equipment necessitates a strategy for dealing with potential breakdowns. - Regulatory Compliance: Non-compliance with health and operation laws could result in penalties or operational halts. - Pandemic Outbreak: A new pandemic could force closures, reduce customer foot traffic, and disrupt normal business operations, similar to the impacts felt during the COVID-19 crisis.

Financial Risks: - Cash Flow Management: Efficient management of cash reserves is crucial, especially in phases of growth or unexpected downturns. - Fluctuating Costs: Volatile ingredient prices and labor costs directly affect profit margins. - Theft and Fraud: Handling cash and managing inventory exposes us to risks that need to be managed.

Risk Mitigation Strategies

- Engagement with market trends and customer feedback to quickly pivot in response to changing preferences. - Varied menu offerings to reduce the impact of seasonality on operations. - Relationships with diverse, reliable suppliers to safeguard against disruptions and a backup list of suppliers in case of issues with primary suppliers. - Regular preventive maintenance and guaranteed service agreements for all critical equipment. - Establishment of health and safety protocols with comprehensive staff training to ensure regulatory compliance. - Implementation of hygiene and contactless service measures to operate safely during a pandemic, following guidelines issued by health authorities.

Contingency Plans

- An alternative menu and service offerings should the main suppliers face disruptions. - A contract with a backup truck provider or alternate operations base to mitigate equipment failures. - Cross-training staff to adapt to various roles in case of worker shortages due to illness or quarantine. - A flexible model that can pivot to delivery and pickup services during potential pandemic lockdowns or restrictions.

Insurance and Legal Considerations

- In-depth insurance policies, including property, vehicle, general liability, and worker's compensation, provide a comprehensive safety net for unforeseen incidents. - As a proactive measure, we carry specific pandemic insurance to mitigate financial losses from business interruptions due to infectious disease outbreaks. - Regular consultations with our legal team ensure we are abreast of any compliance updates and are prepared to adjust operations to meet new regulatory requirements.

Through thoughtful risk analysis and pre-planned responses, Urban Eats Food Truck is reinforced against potential threats, poised to navigate uncertainties with agility, and preserve the trust and satisfaction of our customers, which are central to our business.

Food truck business template

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• Customer Service
• Human Resources
• Startup Basics
• Social Media
• Menu Prices
• Food Holidays
• Culinary Lessons
• Gourmet Glossary
• Menu Design
• Under the Hood

How to Write a Real Business Plan for a Food Truck in 9 Steps

A business plan is vital for most new businesses but it is an absolute must imperative for a prospective mobile food vendor. By creating food truck business plans, you accomplish some important things:

• Make a step-by-step plan for getting your food truck up and running.
• Learn about the different aspects of running a food truck, as well as finding out who your local competition is and who in your market will be your potential customers.
• Document important your menu, kitchen layout, ingredient costs, marketing plan and more!

A business plan is especially helpful to those new to the mobile food industry. It creates a blueprint for building your food truck business, and will tip you off to problems you may not have previously considered, such as the hoops you need to jump through for licensing and health codes.

Page Contents

Questions a business plan should answer:

The 9 sections of a food truck business plan, 1.) executive summary, 2.) company description, 3.) market analysis, 4.) business operations plan , 5.) management & ownership, 6.) service or product line , 7.) marketing strategy, 8.) financial section, 9.) appendix section , before you submit the business plan, plan to update your business plan.

• What problem or problems exist that your business is trying to solve?
• What is the potential consumer’s pain?
• How deep and compelling is this pain?
• What solutions does your business have to resolve the problem(s)?
• How much will it cost to solve these problems now?
• How big can your business growth if given the requested capital?
• What will the customer pay you to solve this problem?
• How will solving this problem make your company a lot of money?
• What alliances or relationships can you leverage with other companies to help yours?
• How much cash do you need to find a path to profitability?
• How will the skills of your business team, their business knowledge, and track record of execution make this happen?
• What will be the investors’ exit strategy?

Here are the key sections of a business plan you’ll need to write a in-depth food truck business plan.

Start out with an overview of the meat and potatoes of your business plan. Think of it as the introduction. Develop it so it keeps your readers attention. Here are two tips for writing an executive summary geared toward a food truck business plan.

Give the reader (potential investors or yourself) the basics of your business concept. What is the style or cuisine of food you’ll be serving from your new food truck, the name of the business and your primary parking locations (parts of the city, events, catering).

Explain why you are well suited to operate a food truck. Do you have previous cooking experience in food trucks or restaurants? If not, do you have any experience in the food truck business? If the answer is no, then you need to be prepared to sell them on the idea that despite your lack of experience, you are still the perfect person for this new food truck business. You could also include a short mission statement in this introductory section of the business plan.

This part of food truck business plans is sometimes referred to as a business analysis. It explains in more detail (than the executive summary) to the reader the operation location, legal name and the concept of the food truck you want to create. This is where you will give details on your local competition. This includes food trucks and restaurants, population of the areas you will operate and other information you have gather during your research.

This part of food truck business plans is where you lay out your marketing strategy. There are three primary parts to a market analysis section :

Who will be your customers? Is your food truck going to serve business professionals at lunch time? The bar crowd on late nights? Explain your customer base and why they are going to flock to your new food truck, not the competition.

Competition

Who is your competition? Many people opening a new food truck assume everyone will prefer their truck to the existing trucks in the area. Don’t underestimate them. Many of them have already built a loyal customer base. Poaching poach customers from them will not be easy.

Find out as much as you can about your competition, including their menu, parking locations and prices. Then explain in a paragraph or two how you will compete with the already established businesses.

Attending food truck festivals can be a smart strategy for vendors.

This section is where you explain about your when and where you plan to operate. Creating a business operations plan for a hot dog truck involves outlining the daily activities, logistics, and strategies that ensure the business runs smoothly and efficiently. Below is a sample operations plan tailored for a food truck business. In this example, Monday and Tuesday serve as off-days for the food truck.

Vending Locations List

Creating a list of vending locations with detailed contact and address information is essential for a food truck owner for several reasons. First, it helps in planning the truck’s route and schedule efficiently, ensuring that you maximize your presence in high-demand areas and during peak times. Second, having a list facilitates building relationships with location managers or event organizers, which can lead to more regular vending opportunities.

This list acts as a reference for planning your daily, weekly, or monthly schedule, allowing you to contact the right people and secure spots ahead of time. It also helps in creating a diversified plan that includes a mix of high-traffic locations like business parks, universities, food truck festivals, breweries, city parks, as well as special events like night markets, ensuring a steady supply of customers.

As a food truck owner, you always to be on the look out for potential vending locations. When you find new opportunities, add them into your business plan so you’ve got plenty of people to reach out to in the event a profitable location drys up.

Who is going to run the business? What role will you play in daily operations? Are you going to be the accountant, driver, head chef and marketing guru? If so, how do you plan to get this all accomplished? Many new food truck owners start out on their own others bring in staff to help with day to day operations. Explain who is going to do what, including any potential employees whom you feel will be a great benefit to your new food truck.

Sample Management Section

The management team of Urban Dog is committed to building a brand that stands for quality, efficiency, and innovation in the food truck industry. Our team combines culinary expertise, business acumen, and a passion for delivering exceptional dining experiences.

2. Management and Execution Team

• Alex Johnson, Founder, CEO, and Head Chef : With over 10 years of experience in the restaurant industry, including managing a successful chain of casual dining restaurants, Alex brings a wealth of operational knowledge and leadership skills. Alex is responsible for overall business strategy, financial management, and partnership development.
• Jamie Lee, Cashier and Operations Manager : A culinary school graduate with a passion for American street food, Jamie has worked in various capacities in kitchens across the country. Jamie oversees menu development, food quality control, and day-to-day operations of the food truck.
• Morgan Rivera, Line Cook Marketing and Customer Relations Manager : With a degree in marketing and experience in brand management for food and beverage companies, Morgan leads the marketing efforts, social media presence, and customer engagement strategies to build a loyal customer base and increase brand visibility.

Even if you only have two people running the food truck, I would still make this section if only to clearly divide some of the responsibilities on paper. For example, who is going to manage the social media marketing? Who is going to source ingredients? You can sort of the various tasks here.

This section descriptions of the food truck’s menu items, ingredients, and preparation methods. This section can also discuss sourcing policies, menu flexibility, and any merchandise or additional services offered. If you plan to offer catering services, make sure to include this as part of the plan too. Here’s an example on what this could look like on a food truck.

Other notes you could include in this section: 

• Sourcing Policies: This food truck prioritizes locally sourced ingredients to support the community and ensure freshness. Beef and vegetarian sausages come from local farms known for their organic and sustainable practices, while cheese and beer are sourced from nearby dairies and breweries.
• Menu Flexibility: The menu is designed to cater to a variety of dietary preferences, including vegetarian and gluten-free options. Seasonal specials and new items are introduced regularly to keep the menu exciting and aligned with customer feedback.
• Merchandise and Additional Services: In addition to the main menu, the truck may offer branded merchandise such as t-shirts, hats, and reusable cups. Special catering services for events and private parties are also available upon request.

A strategy for attracting and retaining customers, including branding, pricing, advertising, promotions, and sales tactics. It should also cover the food truck’s online presence, social media strategy, and participation in events or partnerships.

Here’s an example of a marketing and sales strategy that aims to build a strong brand presence, foster customer loyalty, and establish “Urban Dog” as a premier choice for hot dog enthusiasts. Through a combination of competitive pricing, strategic promotions, active online engagement, and participation in local events, “Urban Dog” will strive to attract and retain a diverse customer base.

The Urban Dog is ready to roll.

• Name and Logo : “Urban Dog” – a modern and memorable name with a logo that reflects the urban, quick-service nature of our hot dog cart. The branding will be consistently displayed across the cart, packaging, and digital platforms.
• Brand Message : “Quick, Delicious, and Uniquely Yours” – emphasizing speed, taste, and customization options to cater to individual preferences.

Pricing Strategy

• Competitive Pricing : Prices will be set to remain competitive with other street food options while ensuring profitability. Menu items will range from $3 to $7, allowing for affordability and encouraging add-on purchases.
• Dynamic Pricing for Events : Special pricing packages for local events, offering deals that cater to the event’s theme and expected foot traffic.

Advertising and Promotions

• Local Partnerships : Partner with local businesses and event organizers to promote “Urban Dog” through cross-promotional deals and shared advertising efforts.
• Special Promotions : Regular promotions, including ‘Happy Hour’ discounts, ‘Buy One Get One’ deals on National Hot Dog Day, and loyalty cards for repeat customers.

Sales Tactics

• Event Participation : Regularly participate in local markets, fairs, and festivals to increase visibility and reach a broader audience.
• Catering Services : Offer catering services for private events, office lunches, and parties, creating another revenue stream and marketing channel.

Online Presence and Social Media Strategy

• Website : Launch a simple, user-friendly website showcasing the menu, location schedule, and catering information. Include a blog for updates, promotions, and engaging content related to hot dogs and street food culture.
• Social Media : Actively use platforms like Instagram, Twitter, and Facebook to engage with customers. Share daily locations, menu specials, behind-the-scenes content, and user-generated content to build a community around “Urban Dog.”
• Online Reviews and Feedback : Encourage satisfied customers to leave reviews on platforms like Yelp, Google, and food-specific forums. Respond to feedback to show customer appreciation and address any concerns.

Participation in Events and Partnerships

• Local Food Truck Rallies : Attend food truck rallies and competitions to increase brand visibility and engage with the food truck community.
• Collaborations : Collaborate with local breweries, coffee shops, and other food trucks for special events, creating unique dining experiences and cross-promotion opportunities.

Now comes the part of food truck business plans that scares most inexperienced entrepreneurs. So how much is this mobile food business ultimately going to cost? This is where you want to list the projected growth of your new food truck empire. Include a profit and loss statement that projects how much are you going to spend versus how much you are going to make. Other items you should include in the financial section of a business plan include:

• Break even analysis
• Cashflow statement
• Balance Sheet
• Food Truck Industry Data

If seeking financing, include the amount of funding needed to cover the cost to start a food truck , how the money will be used, and the loan terms in this section. It should also include future financial planning, such as paying off debt or funding expansion into multiple food trucks or a restaurant if that’s part of the plan.

Possible Risk. Show investors that you understand that all food trucks don’t succeed by explaining how you plan to pay them if you fall into that category.

Supplementary materials such as resumes of the food truck owner and management team, detailed menu descriptions, market research data, legal documents like vehicle title, proof of insurance, vending permits, and any other relevant information. Another thing I’ve seen food truck owners do is include pictures of their dishes in this section.

One additional word of advice; once you have written your food truck business plan but before you pass it on to a lender, do as our earlier example did, have it reviewed and read by a friend or relative. After they have read it, have them give you a verbal explanation as to how they think your new business will work, based on your plan. If they don’t understand or can’t explain the concept from what you have provided, there’s a very good chance that a financier will not understand the business concepts either.

If they have questions, incorporate the answers into the plan. You should also clarify an answer so that the question is automatically resolved when the financier reads it. In most cases, this is a business that you know about. This becomes another stumbling block people will run into. They write their business plan so that it is self-explanatory, but leave it at that. The business plan you write for your future food truck must make sense to those who are reading it. Remember that most of them, know nothing about our industry.

Food truck outside a craft brewery.

Don’t buy a food truck business plan sample

When purchasing a food truck business plan sample , people often force their concept into the boilerplate template rather and creating a plan that highlights it. A friend of MCM had recently made this type of purchase, filled in the blanks and gave it to us to review. Our first question was how he had determined that within his first five years he would have 15% growth annually. His sheepish answer, “it was in the food truck business plan sample .”

There are certain points that financiers will look at when reviewing your loan application. This will include a food truck business plan. Too many of the available templates just don’t cover the specifics of our industry and using one could create the appearance of a unprofessionalism. And let’s be real here. Do you really want to build a game plan for your business based on a template?

Many food truck owners create a business plan only to let it gather dust after they open for business. If you are doing this you are missing out on a useful management tool. For that reason alone, it’s best to update your food truck business plan regularly. I suggest reviewing and updating this document at least once a year.

The trouble that I hear, from vendors consistently, is that they are busy. It’s not always easy to find the time to update their food truck business plans. Don’t let this be a problem for you. The key to remember; you don’t need a big, formal business plan. Instead, use bullets, lists and tables that you can review and update fast.

An annual review (minimum) of your food truck’s financials makes it possible to look at the difference between what you planned for and what’s actually happening. Your food truck business plan provides specific insight for making changes when the unexpected happens.

Your business plan is not just a map, it’s also the GPS that shows you where you are on the map. It’s the real-time information about what has changed. It’s like having the map, weather and traffic.

Update your food truck business plan more in-depth annually. This should be a time when you review your local market and the competition, and then evaluate what’s changing. Your food truck  business plan should include key strategies, tactics, milestones and essential numbers (projected sales, spending and cash flow). Adding a lot of text isn’t necessary unless you plan to get additional funding. Instead, think of your business plan as an internal management tool for your use.

As an added bonus, you can use your food truck business plan for team collaboration. During monthly meetings, you can ask your trusted employees to share goals and milestones and respond to any changes. This will help you build a way to develop accountability among your staff.

It’s easy to get lost in the daily details of running a mobile food business. Food truck owners need to always look towards their next phase of growth. If you continually update your food truck business plan, it can help you do that.

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About the author: richard myrick.

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Food Truck Business Plan Template [Updated 2024]

Food Truck Business Plan

If you want to start a successful food truck business or expand your current mobile food business, you need a business plan.

Fortunately, you’re in the right place. Our team has helped develop over 100,000 business plans over the past 20 years, including thousands of food truck business plans.

The following food truck business plan template and example gives you the key elements you must include in your plan. In our experience speaking with lenders and investors, the template is organized in the precise format they want.

Food Truck Business Plan Sample

Below is an outline of each of the key sections of an example food truck business plan to help you write your own business plan.

I. Executive Summary

Business overview.

[Company Name], located at [insert location here] is a new, upscale food truck focusing on providing organic, healthy breakfast and lunch items. Our product line fits nicely with health trends nationwide – as individuals are seeking healthier lifestyles complimented by natural, low-fat, and organic foods.

[Company Name] will offer a menu of salads, soups and sandwiches. All products will use 100% all natural and organic ingredients. Several products on the menu will be highlighted as being lower in fat, cholesterol, or sodium.

Customer Focus

[Company Name] will primarily serve the residents within a 15 mile radius of our food truck. The demographics of these customers are as follows:

• 27,827 residents
• Average income of $74,700
• 58.9% married
• 49.6% in Mgt./Professional occupations
• Median age: 38 years

In addition to this prime adult demographic for an upscale and healthy food truck, there are five elementary school, a middle school, and a high school. This will make [Company Name] an ideal location for parents to spend time while waiting for their children or to bring their children to after school.

Management Team

[Company Name] is led by [Founder’s Name] who has been in the food truck business for 20 years. While [Founder] has never run a food truck himself, he has taught cooking classes at the local culinary institute for 20 years and has worked as a sous-chef at some of the most upscale food trucks in the community over the past 10 years. As such [Founder] has an in-depth knowledge of the food truck business including the operations side (e.g., running day-to-day operations) and the business management side (e.g., staffing, marketing, etc.).

You can download our Business Plan Template (including a full, customizable financial model) to your computer here.

Success Factors

[Company Name] is uniquely qualified to succeed due to the following reasons:

• There is currently no upscale and healthy food truck in the community we are entering. In addition, we have surveyed the local population and received extremely positive feedback saying that they explicitly want to frequent our business when launched.
• Our location is in a high-volume area with little direct traffic, and will thus be highly convenient to significant numbers of passerby’s each day
• The management team has a track record of success in the food truck business.
• The upscale and healthy food truck business is a proven business and has succeeded in communities throughout the United States.
• Market trends such as healthy and organic living support our business opportunity as well as growing awareness about the obesity epidemic and repercussions of non-nutritious eating

Financial Highlights

[Company Name] is currently seeking $320,000 to launch. Specifically, these funds will be used as follows:

• Truck purchase and customization (Design/build): $200,000
• Working capital: $120,000 to pay for Marketing, salaries, and lease costs until [Company Name] reaches break-even

II. Company Overview

Who is [company name].

[Company Name], located at [insert location here] is a new, upscale and healthy food truck focusing on providing organic and delicious foods to the local community.

[Company Name] was founded by [Founder’s Name]. While [Founder’s Name] has been in the food truck business for some time, it was in [month, date] that he decided to launch [Company Name]. Specifically, during this time, [Founder] took a trip to Fort Lauderdale, FL. During his trip, [Founder’s Name] frequented a food truck that enjoyed tremendous success. After several discussions with the owner of the food truck, [Founder’s Name] clearly understood that a similar business would enjoy significant success in his hometown.

Specifically the customer demographics and competitive situations in the Fort Lauderdale location and in [insert location here] were so similar that he knew it would work. Furthermore, after surveying the local population, this theory was proven.

[Company Name]’s History

Upon returning from Fort Lauderdale, surveying the local customer base, and finding a potential location, [Founder’s Name] incorporated [Company Name] as an S-Corporation on [date of incorporation].

[Founder’s Name] has selected three initial locations and is currently undergoing due diligence on each property and the local market to assess which will be the most desirable location for the food truck.

Since incorporation, the company has achieved the following milestones:

• Developed the company’s name, logo and website
• Created the menu
• Determined equipment and inventory requirements
• Began recruiting key employees with experience in the food truck industry

[Company Name]’s Menu

Below is [Company Name]’s initial menu. All items will be 100% natural and organic:

III. Industry Analysis

Industry statistics & trends.

The following industry size facts and statistics bode well for [Company Name].

• Food Trucks will continue to perform well over the next five years, benefiting from consumers with deeper pockets able to spend on pricier gourmet food options. The industry is expected to enjoy a strong five years due to positive economic conditions and the gourmet food movement.
• Consumers are expected to demand higher-quality food, a wider variety of styles and tastes, better presentation, and, most importantly, more healthy menu options. Consumers are no longer willing to accept that choosing to eat street food means sacrificing quality or healthy options. Operators that include healthy options on their menus will be best situated for success. Vendors that continue to offer unique food options will also be in a strong position by carving out a niche and developing a loyal customer base. These customers will often visit the operator’s website or follow the company via social media to determine when the food truck is at a nearby location.
• The industry will also benefit in the next five years from an increase in the urban population, which is expected to comprise 81.9% of the US population. The industry benefits from agglomeration because it relies on high foot traffic. Additionally, urban dwellers are also more likely to purchase meals rather than cooking at home due to their higher-than-average incomes and limited spare time.
• The most successful food trucks will earn higher profit margins due to clever marketing and branding, which enables them to charge a premium for menu items.

IV. Customer Analysis

Demographic Profile of Target Market [Company Name] will serve the residents of [company location] and the immediately surrounding areas as well as those who work in [company location].

The area we serve is affluent and has an affinity to healthy and organic foods and beverages like we will be offering.

Customer Segmentation

We will primarily target the following four customer segments:

• Local office workers: approximately 5,000 individuals work in offices within a quarter mile of our location and we expect a fair portion of these individuals to frequent us during lunch hours.
• Students: there is a middle school and a high school in the town and the high school are within one half mile. Students from these schools will be targeted to frequent [Company Name].

V. Competitive Analysis

Direct & indirect competitors.

The following competitors are located within a 2 mile radius of [Company Name], thus providing either direct or indirect competition for customers:

Joe’s Tavern

Joe’s Tavern is the town’s leading local food truck and has been in business for 32 years. Joe’s offers a wide array of foods, with local bands as entertainment, and is a highly family friendly environment. .

Joe’s has an extensive menu, with some healthy options and some fried foods and bar favorites. While it has an established clientele, Joe’s Tavern does not differentiate itself as a healthy food choice.

Old Time Organics

Old Time Organics has been in business for 5 years. Old Time offers a variety of baked goods, organic teas and coffees, and sandwiches served to-go.

While Old Time Organics’ food is entirely organic, they have a very limited selection of items and are not open for dinner. The location only has four sit down tables and is thus targeting to-go customers that are either stopping for a quick breakfast or picking up baked goods and coffee for work.

Freddy’s Deli

Freddy’s Deli is a recently opened food truck. Freddy’s offers breakfast, lunch, and dinner and is open until 1am nightly.

[Company Name] has several advantages over Freddy’s Deli including:

• Freddy’s Deli does not offer products, including pastries, sandwiches, soups and more, made with organic ingredients
• Freddy’s has very little ambience and due to enormous portion sizes and low quality ingredients, the food is largely unhealthy

While we expect that Freddy’s Deli will continue to thrive based on its location and excitement about a new food truck, we expect that more and more customers will frequent [Company Name] based on the high-quality and organic ingredients we use and product selection.

Competitive Advantage

[Company Name] enjoys several advantages over its competitors. These advantages include:

• 100% Natural/Organic/High-Quality Ingredients: getting 100% Natural/Organic baked goods, soups, sandwiches and more in the local market is challenging and is being increasingly demanded by the local community
• Management: Our management team has years of business and marketing experience that allows us to market and serve customers in a much more sophisticated manner than our competitors.
• Relationships: Having lived in the community for 25 years, [Founder’s Name] knows all of the local leaders, newspapers and other influences. As such, it will be relatively easy for us to build branding and awareness of our food truck.

VI. Marketing Plan

The Marketing Plan describes the type of brand [Company Name] seeks to create and the Company’s planned promotions and pricing strategies.

The [Company Name] Brand

The [Company Name] brand will focus on the Company’s unique value proposition:

• Offering organic, high-quality food items including baked goods, sandwiches, soups, salads and more
• Offering a convenient location that offers both eat-in or take-out options
• Providing excellent customer service

Promotions Strategy

[Company Name] expects its target market to be individuals working and/or living within a 15-mile radius. The Company’s promotions strategy to reach these individuals includes:

Direct Mail

[Company Name] will blanket neighborhoods surrounding its locations with direct mail pieces. These pieces will provide general information on [Company Name], offer discounts and/or provide other inducements for people to frequent the food truck.

Public Relations

We will contact all local and area newspapers and television stations to tell them about the opening and unique value proposition of [Company Name].

Advertising

[Company Name] will initially advertise in local newspapers and sponsor community events in order to gain awareness.

[Company Name] employees will initially give free food samples to passerby’s to enable them to taste the quality of our products and learn about us.

Ongoing Customer Communications

[Company Name] will maintain a website and publish a monthly email newsletter to tell customers about new events, products, and more.

Pre-Opening Events

Before opening, [Company Name] will organize pre-opening events designed for prospective customers, local merchants and press contacts. These events will create buzz and awareness for [Company Name] in the area.

Pricing Strategy

[Company Name]’s pricing will be moderate so customers feel they receive great value.

VII. Operations Plan

Functional roles.

In order to execute on [Company Name]’s business model, the Company needs to perform many functions including the following:

Administrative Functions

• General & administrative functions including legal, marketing, bookkeeping, etc.
• Sourcing and storing ingredients
• Hiring and training staff
• Food preparation
• Ongoing menu creation and modification
• Order taking and fulfillment (for take-out and dine-in)
• Customer service
• Janitor/maintenance personnel to keep the food truck clean

[Company Name] expects to achieve the following milestones in the following [] months:

VIII. Management Team

Management team members.

[Company Name] is led by [Founder’s Name] who has been in the food truck business for 20 years.

While [Founder] has never ran a food truck himself, he has taught cooking classes as the local culinary institute for 20 years. Two courses that he taught included:

• How To Cook for Everyday Eating- This course was designed to give students an overall understanding of basic dishes that could be cooked for everyday healthy home-style meals
• Vegetarian Cooking- This course was designed to give students an overall understanding of how to cook with the necessary vitamins and proteins needed to enrich a vegetarian diet without compromising on taste.

[Founder] has also worked part-time at food trucks throughout the region. Specifically, he has worked for Giana’s Patisserie and Mike’s Place, where he was responsible for overseeing kitchen quality.

[Founder] graduated from the University of ABC where he majored in Communications.

Hiring Plan

[Founder] will serve as the food truck manager. In order to launch the food truck, we need to hire the following personnel:

• Wait staff (4 full-time equivalents to start)
• Chefs (3 to start)
• Sous-chefs (2 to start)
• Assistant Food truck Manager (will manage cash register and other administrative functions)

IX. Financial Plan

Revenue and cost drivers.

[Company Name]’s revenues will come from the sale of natural and organic food products to its customers.

The Company will have dine-in, takeout, and possibly delivery systems to cater to a broad spectrum of customers in its target market.

The major costs for the company will be food production costs and salaries of the staff. In the initial years, the company’s marketing spend will be high, as it establishes itself in the market.

Capital Requirements and Use of Funds

[Company Name] is seeking a total funding of $320,000 to launch its food truck. The capital will be used for funding capital expenditures, manpower costs, marketing expenses and working capital.

Specifically, these funds will be used as follows:

• Working capital: $120,000 to pay for marketing, salaries, and lease costs until [Company Name] reaches break-even

Key Assumptions & Forecasts

Below please find the key assumptions that went into the financial forecast and a summary of the financial projections over the next five years.

5 Year Annual Income Statement

5 Year Annual Balance Sheet

5 Year Annual Cash Flow Statement

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Here is a free business plan sample for a food truck.

Have you been toying with the idea of hitting the road with your own food truck but feel overwhelmed about where to start?

Look no further, as we're about to guide you through a comprehensive business plan tailored for the mobile culinary scene.

As any seasoned entrepreneur will tell you, a solid business plan is the cornerstone of a thriving venture. It's the blueprint that helps you articulate your concept, map out objectives, and devise a strategy to turn your food truck dreams into reality.

To get your engines running without any hitches, you can dive into our food truck business plan template. And if you need an extra set of eyes, our specialists are on standby to review and refine your plan at no cost.

How to draft a great business plan for your food truck?

A good business plan for a food truck must be tailored to the unique challenges and opportunities of the mobile food industry.

Firstly, it's important to provide a comprehensive overview of the food truck market. This should include current statistics and an analysis of emerging trends, similar to what we've outlined in our food truck business plan template .

Your business plan should articulate your vision clearly. Define your target audience (such as office workers, students, event-goers), and establish your food truck's distinctive brand (gourmet, ethnic cuisine, local ingredients, etc.).

Market analysis is crucial. You need to understand the local food truck scene, identify your competitors, and gauge consumer preferences.

For a food truck, the menu is key. Describe your offerings - whether they're sandwiches, tacos, gourmet burgers, or vegan dishes - and explain how they cater to the tastes and demands of your intended customers.

The operational plan should detail the logistics of running a food truck. This includes the vehicle itself, kitchen equipment, location strategy (different spots or events you plan to target), supply chain for ingredients, and the cooking process.

It's vital to emphasize the quality and sourcing of your ingredients, cooking methods, and adherence to food safety regulations.

Then, outline your marketing and sales strategies. How will you draw customers to your truck and keep them coming back? Consider promotional tactics, social media marketing, loyalty programs, and potential partnerships with event organizers.

Having a digital strategy, such as an active Instagram account or a location-based app, is increasingly important for food trucks to engage with their mobile-savvy clientele.

The financial section should cover your startup costs, projected sales, operating expenses, and the point at which you expect to break even.

Food trucks often have variable costs and revenue depending on location and season, so it's essential to have a flexible and well-thought-out financial plan. You can refer to our financial forecast for a food truck for guidance.

Compared to traditional business plans, a food truck plan must address specific factors such as mobility, parking permits, local ordinances, and the logistics of changing locations.

A comprehensive business plan will not only help you clarify your strategy and operations but also attract investors or secure loans.

Lenders and investors are looking for detailed market research, realistic financial projections, and a solid understanding of the unique aspects of food truck operations.

By presenting a well-researched and convincing plan, you show your commitment to making your food truck business a success.

To streamline the process and ensure you cover all necessary points, you can start with our food truck business plan template .

A free example of business plan for a food truck

Here, we will provide a concise and illustrative example of a business plan for a specific project.

This example aims to provide an overview of the essential components of a business plan. It is important to note that this version is only a summary. As it stands, this business plan is not sufficiently developed to support a profitability strategy or convince a bank to provide financing.

To be effective, the business plan should be significantly more detailed, including up-to-date market data, more persuasive arguments, a thorough market study, a three-year action plan, as well as detailed financial tables such as a projected income statement, projected balance sheet, cash flow budget, and break-even analysis.

All these elements have been thoroughly included by our experts in the business plan template they have designed for a food truck .

Here, we will follow the same structure as in our business plan template.

Market Opportunity

Market analysis and projections.

The food truck industry has been experiencing a surge in popularity, with a current valuation of several billion dollars in the United States alone. This sector is expected to continue its growth trajectory, driven by the increasing demand for convenient, high-quality, and diverse food options on the go.

There are over 35,000 active food trucks in the U.S., contributing to the dynamic street food culture and meeting the fast-paced lifestyle of urban dwellers. The annual revenue generated by the food truck industry is substantial, reflecting its significant role in the American dining scene.

These statistics underscore the vibrant market potential for new food truck businesses looking to cater to the appetites of mobile consumers.

Consumer Preferences and Industry Trends

Today's food truck patrons are looking for more than just a quick meal; they seek culinary adventures and quality food that aligns with their values. Health-conscious options, including organic, keto, and paleo-friendly meals, are on the rise, as customers are more aware of their dietary choices.

Eco-friendly practices are also becoming a staple in the food truck industry, with a push towards biodegradable packaging, locally sourced ingredients, and waste reduction strategies.

Technology plays a pivotal role, with food trucks leveraging social media and mobile apps for marketing, location tracking, and streamlined ordering processes. Additionally, the integration of contactless payments and online ordering systems caters to the convenience that modern consumers demand.

Lastly, the emphasis on authenticity and cultural diversity is evident, with food trucks offering a wide array of international cuisines, often fusing traditional recipes with contemporary twists to create unique dining experiences.

These trends highlight the evolving landscape of the food truck industry, which is adapting to the sophisticated palates and ethical considerations of today's consumers.

Key Success Factors

For a food truck to thrive, several critical factors must be considered.

Menu quality is paramount; a food truck that serves delicious, distinctive, and well-prepared dishes can quickly develop a following.

Innovation in menu offerings can set a food truck apart in a crowded market, attracting food enthusiasts eager for new experiences.

Strategic location selection is vital, as high foot traffic areas can significantly increase visibility and sales.

Exceptional customer service is essential for fostering a welcoming atmosphere and encouraging repeat business.

Efficient operations, including inventory management and quick service, are crucial for maximizing profits and customer satisfaction.

Adaptability to changing consumer tastes and dietary needs, such as offering vegan or gluten-free options, can broaden a food truck's appeal.

Ultimately, a successful food truck business hinges on its ability to combine culinary excellence with operational savvy and a keen understanding of the evolving food industry landscape.

The Project

Project presentation.

Our food truck project is designed to cater to the dynamic lifestyles of urban dwellers and food enthusiasts looking for quick, delicious, and diverse culinary options. With a focus on high-quality, locally-sourced ingredients, our food truck will offer a rotating menu of international street foods, ranging from gourmet tacos and sliders to artisanal sandwiches and unique fusion dishes, all prepared fresh and served on-the-go.

We aim to create a culinary hotspot that moves throughout the city, targeting high foot traffic areas, business districts, festivals, and special events. Our food truck will provide a convenient and delightful dining experience for those seeking a quick lunch, a satisfying snack, or a novel meal option.

With an emphasis on flavor, quality, and customer service, our food truck aspires to become a beloved and sought-after dining destination in the urban food scene.

Value Proposition

The value proposition of our food truck lies in its ability to deliver a diverse and ever-changing menu of street food favorites and innovative culinary creations. We offer convenience without compromising on taste or quality, serving up hearty and satisfying meals that cater to a variety of dietary preferences and tastes.

Our commitment to using fresh, local ingredients not only supports the local economy but also ensures that every dish is packed with flavor and nutrition. We strive to create a memorable food experience that keeps customers coming back for more, while also introducing them to new and exciting flavors from around the world.

Our food truck is more than just a place to grab a quick bite; it's a mobile culinary adventure that brings the community together and adds vibrancy to the city's food culture.

Project Owner

The project owner is a seasoned chef and entrepreneur with a passion for street food and a knack for creating innovative, palate-pleasing dishes. With years of experience in the culinary industry and a deep understanding of the fast-paced urban lifestyle, they are well-equipped to steer the food truck to success.

Armed with culinary expertise and a commitment to quality, the project owner is dedicated to making the food truck a culinary gem that stands out for its unique offerings, exceptional flavors, and friendly service.

With a vision to revolutionize the street food experience, the project owner is determined to provide a mobile dining option that not only satisfies hunger but also ignites a love for diverse and adventurous eating among the city's residents and visitors.

Their dedication to the craft of cooking and their entrepreneurial spirit are the driving forces behind this project, aiming to enrich the urban dining landscape with a food truck that becomes a staple in the community.

The Market Study

Market segments.

The market segments for our food truck offering a variety of international street foods are diverse and dynamic.

Firstly, we cater to busy urban professionals looking for quick, convenient, and delicious meals on-the-go.

Secondly, our food truck appeals to food enthusiasts and millennials who are always on the lookout for new and exotic flavors from around the world.

Another key segment includes event attendees, where our food truck can serve as a vendor at festivals, concerts, and public gatherings.

Lastly, we target families seeking a fun and casual dining experience that offers something for every member, from children to adults.

SWOT Analysis

Our SWOT analysis for the food truck business highlights several factors.

Strengths include a unique menu that offers a fusion of international cuisines, mobility that allows us to reach different locations, and the ability to quickly adapt to changing consumer preferences.

Weaknesses may involve the challenges of operating in different weather conditions, limited space for food preparation and storage, and the need for various permits and licenses.

Opportunities exist in the growing trend of street food consumption, the potential for social media marketing to attract a following, and the ability to participate in a variety of events and festivals.

Threats could come from the fluctuating costs of ingredients, the intense competition from other food trucks and fast-food outlets, and the regulatory environment that governs street vending.

Competitor Analysis

Competitor analysis in the food truck industry indicates a vibrant and competitive market.

Direct competitors include other food trucks with similar or overlapping menu offerings, as well as quick-service restaurants and local eateries.

These competitors vie for the attention of a shared customer base that values convenience, taste, and novelty.

Potential competitive advantages for our food truck include a distinctive brand identity, a strong online presence, and a commitment to using high-quality, fresh ingredients.

Understanding the competitive landscape is crucial for carving out a niche and ensuring customer loyalty through superior service and a memorable dining experience.

Competitive Advantages

Our food truck's competitive advantages lie in our ability to offer a unique culinary adventure to our customers.

We provide a carefully curated menu that combines traditional street food with modern twists, ensuring a vibrant array of flavors that stand out in the market.

Our agility in location-based strategy allows us to serve customers in high-demand areas, maximizing visibility and sales opportunities.

Additionally, our engagement with customers through social media and at local events creates a loyal community around our brand.

We emphasize the quality and origin of our ingredients, which resonates with consumers who are increasingly conscious about the food they eat.

You can also read our articles about: - how to start a food truck: a complete guide - the customer segments of a food truck - the competition study for a food truck

The Strategy

Development plan.

Our three-year development plan for the food truck offering diverse, high-quality street food is designed to be dynamic and responsive to market trends.

In the first year, we will concentrate on building a strong brand identity and loyal customer base by attending food festivals, local markets, and high-traffic events.

The second year will focus on expanding our reach by partnering with event organizers and exploring opportunities for corporate catering to increase visibility and diversify revenue streams.

In the third year, we aim to scale our operations by potentially adding a second food truck to our fleet and extending our menu offerings to include seasonal and trendy items.

Throughout this period, we will prioritize customer satisfaction, culinary innovation, and operational efficiency to establish ourselves as a staple in the mobile food industry.

Business Model Canvas

The Business Model Canvas for our food truck revolves around providing convenient, delicious, and high-quality street food to a diverse clientele, including busy professionals, students, and food enthusiasts.

Our value proposition is centered on delivering a unique and enjoyable dining experience on-the-go, with a menu that caters to various dietary preferences and tastes.

We will operate primarily through our mobile food truck, utilizing key resources such as our culinary team, mobile kitchen equipment, and strategic location planning.

Key activities include cooking, customer service, and location scouting to maximize foot traffic and sales opportunities.

Our revenue streams will be generated from direct food sales at various locations and events, with costs associated mainly with food ingredients, truck maintenance, and marketing efforts.

Access a detailed and customizable Business Model Canvas in our business plan template .

Marketing Strategy

Our marketing strategy is designed to create buzz and attract a following.

We will engage with our community through social media, sharing our location schedule, menu specials, and behind-the-scenes content to foster a connection with our audience.

Collaborations with local businesses and influencers will help us reach new customers and create cross-promotional opportunities.

Additionally, we will offer loyalty programs and participate in local events to build brand recognition and customer retention.

Our commitment to using fresh, high-quality ingredients and providing exceptional service will be at the forefront of our marketing message.

Risk Policy

Our risk policy for the food truck business is designed to mitigate potential challenges related to food safety, operational logistics, and market fluctuations.

We will comply with all health and safety regulations, ensuring our food handling and preparation meet the highest standards.

Regular maintenance of the food truck and kitchen equipment will be conducted to prevent operational disruptions.

We will also maintain a flexible inventory system to adapt to changing customer preferences and seasonal availability of ingredients.

Comprehensive insurance coverage will protect against unforeseen events, and we will establish an emergency fund to safeguard against financial uncertainties.

Why Our Project is Viable

We are confident in the viability of our food truck business, given the increasing demand for high-quality, convenient street food options.

Our dedication to culinary excellence, customer engagement, and agile business practices positions us to thrive in the competitive food truck landscape.

We are passionate about delivering memorable food experiences and are committed to adapting our strategies to meet the evolving tastes and needs of our customers.

With a clear vision and a flexible approach, we are poised for success and excited about the journey ahead for our food truck venture.

You can also read our articles about: - the Business Model Canvas of a food truck - the marketing strategy for a food truck

The Financial Plan

Of course, the text presented below is far from sufficient to serve as a solid and credible financial analysis for a bank or potential investor. They expect specific numbers, financial statements, and charts demonstrating the profitability of your project.

All these elements are available in our business plan template for a food truck and our financial plan for a food truck .

Initial expenses for our food truck include the purchase of a fully-equipped food truck, customization to accommodate our unique menu, obtaining the necessary permits and licenses, sourcing high-quality ingredients for our dishes, and investing in branding and marketing to create buzz around our mobile dining experience.

Our revenue assumptions are based on a thorough market analysis of the local street food scene, with a focus on the popularity of food trucks and the demand for quick, delicious, and diverse food options.

We expect a steady increase in sales as our food truck gains recognition for its unique offerings and as we establish a loyal customer base through strategic location scouting and participation in local events and food festivals.

The projected income statement outlines expected revenues from our food sales, cost of goods sold (including ingredients and supplies), and operating expenses (fuel, vehicle maintenance, marketing, salaries, etc.).

This results in a forecasted net profit that is essential for assessing the long-term viability of our food truck business.

The projected balance sheet will display assets such as the food truck itself, kitchen equipment, and inventory, as well as liabilities like loans and operational costs.

It will provide a snapshot of the financial standing of our food truck at the end of each fiscal period.

Our projected cash flow statement will detail the inflows and outflows of cash, ensuring that we can meet our financial obligations and maintain a healthy cash reserve for unexpected expenses.

The projected financing plan will outline the sources of funding we intend to tap into to cover our initial costs, which may include loans, personal savings, or investments from partners.

We will keep a close eye on the working capital requirement to ensure we have enough funds on hand to support day-to-day operations, such as ingredient purchases, inventory management, and payroll.

The break-even analysis will determine the sales volume we need to achieve to cover all our costs and begin generating a profit, marking a pivotal moment for our food truck business.

Key performance indicators we will monitor include the average transaction size, customer turnover rate, food cost percentage, and the return on investment, which will help us gauge the financial performance and overall success of our food truck.

These metrics will be instrumental in making informed decisions and steering our food truck toward sustainable growth and profitability.

If you want to know more about the financial analysis of this type of activity, please read our article about the financial plan for a food truck .

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How to Write a Food Truck Business Plan (2024 + Template)

Noah Parsons

12 min. read

Updated May 10, 2024

Free Download:  Food Truck Business Plan Template

Starting a food truck business is an attractive alternative to opening a restaurant .

The initial costs are significantly lower than opening a traditional restaurant and the popularity of food trucks only continues to grow. This doesn’t mean that food trucks are cheap, though. It can cost anywhere from $5,000 to over $100,000 to open a new truck, so you’ll want to make sure you understand the risks.

Want some extra guidance as you read through this article? Download our free food truck business plan template .

• What makes a good food truck business plan?

A business plan is a critical part of opening a food truck. A good plan is like having a recipe for your business and gives you the best chance of success. It will guide you through the process of getting up and running and make sure that you plan for all of the expenses and risks that will be involved. It’s worth the time and will greatly increase your chances of success.

After all, if you’re going to invest tens of thousands of dollars in a food truck, kitchen equipment, labor, and permits, why not spend a little time creating a solid business plan that will be your guide to launching a successful food truck business.

A well thought out business plan can be the difference between success and failure. For example, you might create an initial financial plan and discover that your idea simply isn’t profitable. 

It’s so much better to make this discovery when all you’ve invested is a few hours of your time in front of the computer. Instead of scrambling to figure things out when you’re already up and running and you’ve got no money in the bank, you can take the time during the planning phase to go back to the drawing board and rework your concept until you have a business that is profitable. You can use the time before you invest your (or other people’s) money to figure out where you can cut costs so that your business can be a success out of the gate rather than a struggle.

As you write your food truck business plan, remember that you’re doing this for you, not for anyone else. You aren’t going to get graded on what the plan looks like so don’t worry about that. Make your plan work for you so you and your business can be successful.To start on yours, download our free food truck business plan template.

One caveat: If you are going to be raising money from investors or going to the bank for a loan, you may need to dress up your business plan a little. But, to get going, focus on the content, not how it looks.

• Food truck business plan template

A food truck business plan follows the same general format as a traditional business plan but has a few differences that you’ll want to pay close attention to. Here are the sections that you’ll want to include in your business plan for your food truck:

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1. Executive summary

Your executive summary is a very brief overview of your business. Try and keep it to just one or two pages. Anything more than that just isn’t useful.

Food Truck Business Executive Summary Tips

This is an overview of your business that you’ll share with your business partners and your family. It’s a summary that describes, very briefly, the concept for your food truck, your core hours of operation, your locations, a summary of your marketing plan, and the amount of money you’ll need to get up and running.

Write your executive summary last after you’ve written your complete plan. Because the executive summary is an overview of all the work that you’ve put into your plan, spend the time on the rest of the plan first and then come back and summarize everything on one page.

A good rule of thumb is that someone should be able to just read your executive summary and get a solid overview of your business.

This is the fun part of your business plan. Use this section to describe the general concept or company description for your food truck. What kind of food will you serve? What makes you stand out?

Food Truck Business Concept Tips

It’s important to think about your key differentiators and write those down here. If you’re opening a taco truck, what makes your tacos special? Why will people choose your taco truck instead of going to all the other taco trucks? Or, perhaps there are no taco trucks in your area. That’s a “gap in the market” that your food truck concept will fill.

It’s also worth discussing why you want to open a food truck instead of a traditional restaurant. Does your food lend itself to a food-truck experience?

3. Menu & Costs

Following up on your concept, you need to think through your menu. What items will you sell and how much will you sell them for? How much will it cost you to produce each item? How much time will it take you to prep and cook each item? You can look through some food truck menu examples to get an idea of how you might want to structure yours.

Food Truck Menu and Costs Tips

Thinking through these questions and writing down the answers is a critical step in the planning process. You’ll want to make sure that the food you plan on serving can be served quickly enough and that your prices are set so that you cover food costs. Of course, you’ll have to cover other costs as well, but you’ll explore that more when you do your financial plan.

Once you have explored what your menu and pricing looks like, it’s worth sharing your menu with friends and family to get input. Ideally, you should also try and share your menu with strangers as well to get their input. What do they think about your prices? Do your item descriptions make sense?

4. Target Market

Your target market section of your business plan describes who your key customers will be. What age group are they part of? What are their demographics? Where do they live and work

Food Truck Business Target Market Tips

You’ll use this information to determine the size of your target market. This is the total number of potential customers that you could have.

You’ll also use this information to inform your branding and marketing strategy. If your target market is millennials, then your branding and marketing may lean towards the values of healthy eating, for example.

5. Location(s)

Just because your business is mobile doesn’t mean that every day will be a new adventure to find “the best spot”. You’ll want to have a plan ahead of time so you don’t waste time every day finding the right location .

Food Truck Business Location Tips

First, you’ll want to consider locations where your target market is going to be. If you’re going after the “working lunch” crowd who’s looking for a quick lunch near their offices, you’ll want to have a location that’s convenient for them.

Customers also value consistency. They’ll want to know where you’re going to be and when you’re going to be there. If you’re in one location one day and gone the next, you might lose out on repeat customers who think that you’re inconsistent.

If you’re going to be part of a more established food cart “pod”, what does it take to get a spot? What is the cost and what permits are required? Figure this out now so you can factor parking and permitting costs into your overall expense plan.

If you’re planning and serving from multiple locations during any given day, think through and write down your schedule. How often will you move? How long does it take you to break down one location and set up at a new location?

6. Branding, Marketing, and PR

With the explosion of food trucks, figuring out how you’re going to attract an audience is critical. Thankfully, you’ll be driving a mobile billboard, so you can leverage that to your advantage and use that for marketing and advertising.

Food Truck Business Branding, Marketing, and PR Tips

It’s important to ensure that your social media handles are part of your branding and marketing strategy so that people can easily find you online and know where you are. Equally important is that you religiously update your social media profiles. There’s nothing worse than a profile that hasn’t been updated in days or weeks. Many customers will think that you’re closed if you don’t appear to be active online.

Beyond social media, you’ll want to make sure that you’re listed in Yelp and any other local food truck directories and apps. Getting a presence in these apps and getting positive reviews is critical, especially in the early days.

If you can get local press, that’s worth chasing down as well. Often, the weekly arts and culture papers will review food trucks, so it’s worth announcing your presence to them. When you do, think about your story – what makes you unique? What’s special about your food? What pushed you to start a food truck business in the first place? Everyone has a story to tell, so tell yours and try and get some coverage that will drive customers to your truck.

7. Company and Management

Food truck businesses are usually structured fairly simply. There’s usually just one or two owners and the business is usually an LLC. 

Food Truck Business Company and Management Tips

Even if things are fairly simple, it’s always worth writing things down, especially if you have business partners. You’ll want to have agreements about who owns what, what stake in the business each person has, and what happens if one of the partners wants to walk away.

While everything is always optimistic and positive in the beginning, the hard work of running a food truck business can put a strain on any relationship and you’ll want to have a plan in place in case things don’t go exactly the way you think they will. Even the best of friends sometimes have to deal with difficult business situations and it’s always much easier if everything is written down and agreed upon before the business is actually up and running.

8. Financial Plan

The financial plan is potentially the most important part of your business plan. Here’s where you’ll figure out exactly what it will take to make your business work so that you can make a living.

Forecasting Sales for Your Food Truck Business

First, you’ll want to forecast your sales . How many meals do you think you can serve on an average day? On average how much will each customer spend? What about seasonality? When the weather is bad, will you sell as much as when it’s warm and sunny?

Next, you’ll want to look at your “cost of goods”. This is how much it costs you in food and supplies to serve the food that you are serving. Subtract your Cost of Goods from your Sales and you’ll get what’s called your Gross Margin. Of course, you’ll want this to be a positive number, but that’s just the beginning.

Food Truck Business Expenses

Next, you’ll need to look at your expenses. In addition to food costs, you’ll have labor costs including your own salary as well as any additional help you need. You’ll also need to consider insurance, licensing from the city and county, as well as fuel and commissions to event hosts. It’s fairly common for food trucks to pay a flat fee plus a percentage of revenue to event hosts, so if you’re going to consider taking your truck to events you’ll need to factor those costs in as well.

Other expenses can include access to a shared kitchen space. As a food business, you won’t be legally allowed to prep food in your home, so food prep will have to be done either in your truck or in rented kitchen space.

With your sales forecast and expense budget, you’ll be able to calculate your profitability. If your business isn’t looking profitable to start, you can make adjustments to expenses, potentially increase the price of your food, or explore how you can serve more meals.

Food Truck Business Startup Costs

Of course, you’ll also have to consider your startup costs. It’s not at all unusual for a food truck and equipment to cost north of $50,000 and can easily extend beyond $100,000 depending on how custom of a setup you need. Of course, there’s a healthy market for used food trucks, so that’s worth exploring as well.

In terms of startup costs, $100,000 is relatively modest compared to many other businesses and certainly substantially less expensive than opening a restaurant. Many food truck entrepreneurs may find that they can fund their startup with savings and loans from friends and family. Bank business loans for food trucks are also a possibility since most of your startup costs are going towards a physical asset that the bank can reclaim if things go horribly south.

Food Truck Business Cash Flow and Profit and Loss Forecasts

With all of these numbers, you’ll be able to assemble a Profit and Loss forecast and Cash Flow forecast . These two financial forecasts will help you determine exactly what your funding needs will be to get your business off the ground.

If you’re struggling with the financials, it’s worth investing a small amount in a business planning tool to help you get your plan done without having to worry about learning the details of financial forecasting in Excel.

With your food truck business plan in hand and a financial forecast that shows that you can indeed run a profitable business, the next step is to actually get started building your business.

For further reading, check out these articles:

• How to start a food truck business
• 10 strategies to increase your food truck revenue
• Keeping your food truck business rolling

Noah is the COO at Palo Alto Software, makers of the online business plan app LivePlan. He started his career at Yahoo! and then helped start the user review site Epinions.com. From there he started a software distribution business in the UK before coming to Palo Alto Software to run the marketing and product teams.

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Food Truck Business Plan

With the expanding popularity of street food and drinks, trying global cuisine, and busy schedules, the street vendor culture is increasing. The interesting thing is you are going to join this market in the period when the demand is growing.

With the selection of the food truck, buying equipment, and hiring the right people, have you forgotten to plan your business thoroughly? If yes, then here is our food truck business plan template with examples that will help you plan yours.

From industry trends to various examples; we have covered it all. So, let’s wait no more and proceed.

Key Takeaways

• A business plan offers strategic direction for your food truck business, helping you set and achieve your goals.
• The executive summary is an important part, so keep it briefly engaging.
• Conducting a thorough industry analysis is crucial to understanding the food truck market, including its size, trends, key players, and local demographics.
• With high competition in the food industry, you need a robust marketing plan.
• Keep your financial projections practical and do not have extravagant expectations.

Food Truck Industry Highlights

Before diving right into the business plan guide, let’s go through some food industry trends and statistics:

• The industry size of street vendors in the USA was around $2.29 billion in 2021.
• In the US, there were 67,271 food trucks in 2022, growing at an average annual rate of 18.1% per year over the five years 2017-2022.
• The popularity of plant-based diets as in vegan options is growing.
• From Thai food to spicy Mexican food, food trucks are serving everything and anything showcasing the popularity of street food.
• Food trucks are not limited to evenings, they are exploring new markets like corporate campuses, universities, and residential areas for breakfast and lunch time too.

How to Write a Food Truck Business Plan (Description + Examples)

1. executive summary.

An executive summary is the summary of the whole business plan. It is the first section of the business plan and probably the only section your readers will go through.

It is normally the part that business owners prefer to write at the end because, till then they will have a keen understanding of the whole business plan.

Start your summary with a brief introduction to your business (about who you are and what services you will provide). After that, mention the other things like:

• Products and services
• Business goals
• Food truck objectives
• Mission statement
• Market Opportunity
• Target market
• Food truck business concept
• Financial summary
• Financial projections

Here is an example of a mission statement:

Tip: the executive summary is a quick overview, so keep it simple and engaging.

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2. Company Overview

Provide detailed information about your food truck business in this section. It includes the food truck concept, name, location, legal structure of your business, and everything else about your business.

Here is an example of a business description made by the use of Upmetrics:

Also, do not forget to mention the type of food truck you are going to start, for instance, your business might be the one from below: 

• Gourmet food trucks 
• Taco trucks 
• Pizza trucks 
• Burger and sandwich trucks 
• Dessert trucks 

If you already have another local food truck and this is the other one, then write the business history about your food business.

After that, mention the vision and mission of your food truck business along with the future goals. Include the names, qualifications, and specializations of the owners.

3. Industry Analysis

The industry analysis will give you all the details about the food industry you are going to enter. It will support you in a better understanding of your business.

Here are some types of questions you might ask while conducting a food industry analysis:

• What is the current size of the food truck industry in the USA?
• What are the major trends in the food truck industry?
• Who are the huge players in the industry and what is their market share?
• How is technology affecting the food truck industry?
• What is the average price range and spending limit of the customers?

In short, industry analysis will help you have a better understanding of the market and support you in making informed decisions.

4. Competitive Analysis

Competitive analysis will help you to know the price point and positioning of your business in the food industry. This way you will also get to know about your direct and indirect competitors, as in other food trucks in your location.

Start your competitive analysis section by listing all your competitors with all their plus points and negative points. Some of the questions you might ask to know your competitors are:

• What food items does their menu include?
• What is their market share?
• What are their USPs and what do their customers like about them the most?
• How much does a food truck cost?
• What is their pricing strategy?
• What are the weaknesses through which you can have a competitive advantage?

After getting all the above answers, analyze your strengths, weaknesses, opportunities, and threats to get a better understanding of your USPs.

This way you can get to know the USP of a food truck business. Once you get the USP, flaunt it in your own business plan.

5. Market Analysis

Competition in the restaurant industry is high, and to get a small gap to enter the market is a huge opportunity. Once you enter the market, it is time to define and mention your target market first.

Your target audience will depend on the type of food truck services you provide and the location of your food truck.

Once you know who you are going to serve, then understand the market by knowing the current trends and customer preferences. For example, some of the market trends for a food truck are:

• Health conscious diet
• Local sourcing
• Food transparency
• Kiosks (contactless ordering and payment)
• Creative menu items

At the end of the market analysis, do mention the regulatory environment a food business needs to follow in the particular location.

6. Sample Menu

One of the most necessary steps to launch your food truck business is designing the sample menu. Generally, food truck businesses provide fast-preparing meals.

A sample menu forces you to think about what will you make and serve your customers. Consider where you will store uncooked food, what you will need to prepare that food, and what you will use to serve that food to your customers.

Your menu should be in coordination with your target customers; for example, if you have students around the corner then design your menu with fast-serving dishes.

The menu is also a part of your branding, so keep the color and design of the menu the same as your food truck. Here is an example of including your menu in the food truck business plan:

7. Sales and Marketing Plan

You can see a food truck in the corner of every alley, so you need to reach customers and not wait for them to come to you. For that, you will need a food truck marketing strategy in place. Some of the strategies are:

Create a professional and mobile-friendly website including your location, contact information, and images of the food items you offer. This will help local customers find you online.

Social media marketing

Maintain active profiles on TikTok, Twitter, FaceBook, Instagram, and all other major social media platforms to spread your reach. It will help your target market to recognize you and will interest them to visit your food truck.

Loyalty programs

Think of implementing a loyalty program to reward your existing customers. You can offer free food dishes, BOGO offers, discounts, or any other such thing. These programs can help you increase the customer retention rate and encourage them to visit your business more.

Community engagement

Participate in food truck gatherings, local events as a stall, and other fun food festivals. Engage with the local community by sponsoring or collaborating with local organizations. Building a strong local reputation can help you reach a wide customer base.

Email marketing

Send regular newsletters, special offers, discounts, and event invitations to everyone whose details you got from your website. Email marketing can be a powerful tool for customer retention and engagement.

8. Management team

Letting your readers or investors know who is behind your food truck will allow them to understand your business more.

The management team is all about who is behind the wheels of your food truck and what are their roles. If you are starting a new food truck, then showcasing your experienced managers or head chef will make your business look stronger.

Here is an example of a management team:

9. Business Operations

In the entire business plan we have talked about goals, but here is the point where you have to mention what will you do to fulfill those goals.

Everyday goals

They are the heart and soul of your food truck business. From buying the most qualitative food items to fulfilling customers’ needs and everything in between is included.

Long-term goals

It’s all about milestones: the moments that make you pop the champagne. Picture celebrating your 10,000th delivery, hitting that milestone sales figure you’ve dreamt of, or expanding your team.

10. Financial Plan

For a successful food truck business, you will need a proper financial plan with realistic financial projections. In this section add the financial statements like income statement, cash flow statement, and balance sheet for 3-5 years.

• Income statement

An income statement is also known as a profit and loss statement, which describes the profitability of the business by deducting expenses from revenue.

The income statement is one of the important things your investors will focus on. So, don’t be greedy and display huge impractical numbers.

• Balance sheet

Balance sheets display your assets and liabilities. Although they can contain a lot of details, like equity, goodwill, other intangible assets, etc.

• Cash flow statement

Your cash flow statement helps you see how much money you need to start or grow your business and avoid running out of money. This cash flow should be maintained even for certain months after launch that is before you start making profits.

Surprisingly, you can make a profit but still face financial problems that could lead to bankruptcy. Therefore, you will need proper cash flow planning to avoid such circumstances. Here is an example of a 5-year cash flow statement:

Why Do You Need a Business Plan for Your Food Truck?

If you are wondering why there is a lot more voice for a business plan, then consider this:

• A food-truck business plan offers a strategic direction to your business goals and helps you achieve them.
• A business plan will also help you understand the finances of your business and help you to secure funding.
• It will clarify the vision of your food truck, so you can focus on the daily operations.
• Also, it allows you to know specific risks you might face in the future, as a result, you will be prepared.

Now that you have plenty of reasons to have a food truck business plan, start writing one.

Related Food Truck Resources

• Food Truck Financial Plan
• How Much Does It Cost To Start A Food Truck
• How to Start a Food Truck Business

Download a Food Truck business plan template

Ready to kick-start your business plan writing process? And not sure where to start? Here you go, download our free food truck business plan pdf , and start writing.

This intuitive, modern, and investment-ready template is designed specifically for food truck businesses. It includes step-by-step instructions & examples to help in creating your own food-truck business plan.

The Quickest Way to turn a Business Idea into a Business Plan

Fill-in-the-blanks and automatic financials make it easy.

Write Your Business Plan with AI

Lastly! With the help of our food truck business plan template, you know how to write a business plan. So, you are a step closer to starting or expanding your food truck business exciting, right?

You know what else is exciting? Making your business planning process a lot smoother than this; yes, it is possible with the AI assistant of Upmetrics.

So, take a deep breath as we will take care of your business plan, and focus only on your business operations.

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Frequently asked questions, can i start a food truck business without a formal business plan.

You can start a food truck business without a professional business plan, but it is not advisable, as a business plan will act as your roadmap. If you are going to start your business with bootstrapping, then you can take the risk of not writing a food truck business plan.

How often should I update my food truck business plan?

Your food truck business plan is a live document. So, you can edit it wherever and whenever you want. Ideally, you can read and edit your business plan once a month or as many times as required.

What should I include in the financial projections section of the business plan?

In a food truck business plan, you will need various estimated financial statements like

• Break-even analysis
• Sales forecast
• Uses of Funds
• Financial ratios

What are some tips for writing a food truck business plan template?

Some tips for writing a food truck business plan are:

• Be clear and concise about your goals
• Use data and statistics to support all your claims
• Be practical and realistic about your financial projections
• Ask friends and family to give feedback on your plan
• Read and re-read it before presenting it to your investors

What is the ideal length for a food truck business plan template?

Generally, the length of a business plan is around 15-35 pages. It also depends on the audience of your business plan, the type of your business, and the type of your business plan. As for a one-page business plan, the length is going to be 1 page.

About the Author

Vinay Kevadiya

Vinay Kevadiya is the founder and CEO of Upmetrics, the #1 business planning software. His ultimate goal with Upmetrics is to revolutionize how entrepreneurs create, manage, and execute their business plans. He enjoys sharing his insights on business planning and other relevant topics through his articles and blog posts. Read more

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How To Write A Food Truck Business Plan (With Examples)

Table of contents.

Budget Branders is dedicated to helping independently owned and operated businesses thrive. We offer a range of high-quality disposable products , each of which can be printed with your food truck’s name, logo, and/or slogan. Read on to learn more about writing a food truck business plan – and then reach out to us to learn more about our custom disposable products.

Why Do You Need a Business Plan for Your Food Truck?

Even if you don’t need funding for your food truck, you should still have a business plan. This plan isn’t just a document that you provide to the bank to get a business loan. It can guide you through the process of starting your food truck and managing it as it grows. A business plan gives you the opportunity to think through all of the details of how you will actually run your food truck.

A business plan can also be used to check your progress and determine if you are hitting milestones. For example, if you set goals for sales in the first year to two years of business, you can check in to make sure that you are on target. If not, then you may need to adjust your plan to accommodate whatever economic realities (such as the rising price of certain ingredients) you may be facing.

Most importantly, writing a business plan does not have to be complicated. There are many templates available online – including the samples that we have included below. You can also adapt your plan to fit your needs, without worrying too much about format.

Writing a business plan does take some research and attention to detail. However, the work that you put into drafting the plan includes things that you should be doing anyways – such as looking into the types of licenses and permits that you will need, pricing out menu items, and figuring out your target demographic. This information isn’t just necessary for a business plan – it is vital to ensure that your company will be financially successful.

What Should a Food Truck Business Plan Include?

An executive summary.

You should consider including the following points in the executive summary:

• Where you plan to sell your food
• What type of food you plan to sell
• Why this style of food will be successful in the target market
• The projected costs and profits for the food truck
• Future goals for the food truck (such as buying additional trucks or even franchising)

The Food Truck Vision

A sample menu, organization and management , market analysis, target audience, marketing , expected costs.

• Buying or renting a food truck
• Kitchen equipment
• Labor costs
• Ingredients
• Licenses and permits
• Marketing and advertising
• Lawyers, accountants, and other consultant fees

Once you have priced out each of these costs, you will have a better idea of how much money you will need to not only start your business but to run it. You can then seek out funding or plan your budget accordingly.

Financial Projections

Food truck business plan example template, how budget branders can help your food truck business grow.

If you’d like to learn more or to request a quote, contact us today by pressing the live chat button, or sending us a message online.

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Developing a Successful Food Trailer Business Plan: A Comprehensive Guide

The food trailer business model has emerged as a popular choice for food entrepreneurs looking to carve out a niche in the crowded food service industry. However, the success of a food trailer business largely depends on a well-crafted business plan. A comprehensive food trailer business plan becomes the blueprint of your venture’s growth and sustainability.

Understanding the Food Trailer Business Plan

A food trailer business plan is much more than just an operational roadmap. It helps entrepreneurs visualize their end goals, articulate their business mission, map out strategies, and foresee potential risks. Prospective investors often gauge the feasibility and profitability of an entrepreneurial initiative based on its business plan. A well-conceived food trailer business plan can significantly amp up your chances of securing funding aimed at kick-starting your venture.

Key Elements of a Successful Food Trailer Business Plan

1. Executive Summary: This serves as a snapshot of your entire business plan. It should succinctly encapsulate your food trailer concept, realistic financial projections, and distinguishable features that set your venture apart from counterparts. Although the executive summary appears at the start, it is advisable to draft it after you’ve fleshed out the rest of your plan.

2. Company Description: This provides a detailed overview of your food trailer business. It should include a mission statement, the location of your business, the type of food you plan to serve, a brief history of your company, ownership structure, and your target demographic.

3. Market Analysis: The heart of your food trailer business plan is the market analysis. It establishes the viability of your business by demonstrating a thorough understanding of your target market, competition, trends in foodservice industry, and unique selling propositions.

4. Organization and Management Structure: Clearly outlining your organizational structure, management team, and staff roles and responsibilities can help provide clarity for your venture’s operations.

5. Service/Product Line: Describe your food services in detail, provide enticing menus, and define how your food services will benefit your customers.

6. Marketing and Sales Strategy: This section outlines strategies for reaching your target customers, including your brand messaging, advertising strategy, and sales tactics.

7. Financial Projections: Providing robust and realistic financial forecasts demonstrate the financial viability of your food trailer business. It should contain projections for the first three to five years, income statements, cash flow statements, and balance sheets.

8. Funding Request: If you’re seeking external funding, state exactly how much money you need, how it will be used, and the ideal repayment terms.

Translating Your Food Trailer Business Plan to E-commerce Platforms

E-commerce platforms are instrumental in expanding a business’s reach and enhancing its profitability. Transform your traditional food trailer model into an online food business by leveraging e-commerce platforms. Here, you don’t just cater to walk-in customers; you can have a wider customer base who can order your food online.

Selling food products online requires adherence to specific regulations. So, detail this out in your food trailer business plan. Map out the logistics of managing an online food business like packaging, delivery, and maintaining food quality standards.

Invest in a user-friendly website with secure online payment options. Develop enticing product descriptions and high-quality photos for your food. To succeed in e-commerce, devise a stellar digital marketing plan focusing on SEO, social media marketing, and email marketing.

Developing a successful food trailer business plan might look daunting, but it’s a critical exercise before you embark on your entrepreneurial journey. This comprehensive guide provides you with an all-inclusive approach to building your food trailer business plan. Remember, the key to a successful e-commerce food trailer business is ongoing planning, excellent execution, and a willingness to adapt to new trends and technologies. With the right approach and planning, your food trailer business is one step closer to becoming the next success story in the foodservice industry.

Food Truck Business Plan

Planning to start your own food truck business? Well, you need to have a business plan first. Although it is not a requirement in starting a business, having a business plan serves as a blueprint and itemizes the processes you will be doing before you start a business.

• 25+ Free Business Plan Examples
• 18+ Examples of Simple Business Plans

To help you create your own food truck business plan, we have provided some examples (in PDF) that you can use when you will be creating your own business plan. You may also see  importance of business plans .

Basic Food Truck Business Plan Example

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Simple Food Truck Business Plan Example

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Editable Food Truck Business Plan Example

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Essential Components of a Food Truck Business Plan

1. company profile.

Every business plan, or any type of business plan always starts off with a company profile or company background. The company profile acts as a summary of the entire business plan, but important details are also being discussed in the said section. Among the contents of the company profile includes the products or services in which the company is selling, the company’s vision and mission, organizational structure, and marketing/financial strategies. You may also see  self-catering business plan examples

All of the mentioned contents are not discussed thoroughly in the company profile, as they will be further discussed in the succeeding section of the business plan.

Since the business plan is not meant for company use only, it is always suggested that information written in the company profile should be concise to detailed (despite being a summary) so that the readers will have a clear understanding of the company and its products before they start reading the rest of the business plan. You may also see business plan guidelines examples .

2. Marketing Structure

The marketing structure (or otherwise called as the marketing plan) is one of the most important sections of a business plan. The marketing structure thoroughly discusses the company’s products and services as well as marketing strategies to help the company gain an advantage against competitors. The marketing structure also identifies marketing strategies to help the company achieve long-term sustainability. You may also like business operational plan examples .

As previously mentioned, the marketing structure discusses the company’s products in detail. But if the company sells hundreds of products, then there is no need to discuss all of the products in the business plan. It will take up too much space which might cause the reader to avoid reading the remaining contents of the business plan. In this case, if the company sells a large variety of products, then it is highly suggested that important details of the product will be listed instead of writing down each and every product specification. Some of the important product details include the name of the product, product number, available colors, price, and manufacturing date. You may also check out hotel business plan examples .

Take note that listing down the products is not enough as you should also explain how each product will be beneficial to your customers and clients. Products are being manufactured because they always provide benefit, and they are not manufactured just for the sake of it. Take for example for a food truck business. There is a need for food truck businesses so that people don’t have to go far just to eat affordable and delicious food. For food trucks, they go to the customers instead of the other way around. You might be interested in market analysis business plan examples .

Marketing structure also includes the marketing strategies being implemented by the company to achieve high revenue and long-term sustainability. There are numerous marketing strategies that companies deploy for their respective products or services, but the strategies they use always align to the products they are selling (for example, a person who underwent numerous plastic surgeries cannot be used as an actor for a natural skin care ad). You may also like business plan outline with examples .

Marketing strategies are based on established marketing theories. They have proven to be very effective and are still being used by companies around the world today. But when technology suddenly moved at a very fast pace during the dawn of the 21st century, new marketing strategies also were introduced. Some of these marketing strategies specifically include social media.

The great thing about social media is that most of these platforms are free to use, and have also proven to be much more effective than their traditional marketing counterparts such as posters, flyers, brochures, and billboards. But did you know that these traditional marketing materials can now be created using graphic design software such as Adobe Photoshop, Illustrator, and Corel? And you won’t have to spend a single dollar in printing and distribution as you can insert the designs in your online profile. You may also check out implementation plan examples .

3. Financial Structure

Aside from the marketing structure, a well-written and well-researched business plan should also comprise another important section—a financial structure. Since you are still creating a business plan, most likely that you have not even began spending any amount for your business yet. This is completely understandable as you will still be creating forecasts on how the business will be earning once the operations go underway. You may also see advertising and marketing business plan examples .

The financial structure is composed mainly of financial forecasts. These types of forecasts include details on your initial investment (raw materials to purchase, business requirement and legal fees to settle), working capital, and yearly revenue/income projections for the next five years. You may also like company plan examples .

Financial forecasts are very important to a business plan because it gives a map on how the company will earn in the next few years. Additionally, business plans are also presented to investors so that they can give out necessary investment for your business. Of course, they will still decide if your product is worth investing in, since they also want to earn from your business through the interest fees you will be paying back to them once they have fully recovered the amount that they initially invested. Even if you have a large and sizable initial capital, you will still need investors in case there are additional costs that you won’t be expecting. You may also check out advertising plan examples .

The financial structure also includes the revenue and income projections for the next five years. You may be asking, “Why five years?” The five-year time span is usually where start-up businesses recover the full amount of their initial investment. Although some companies, especially large corporations, take longer than five years to break even, five years is usually the benchmark if the business can actually earn in the long run. When making the five-year financial forecast, you should consider inflation as well as customer preferences.

For example, the prices of raw goods that you will be listing down in the forecast (specifically in the income statement) will certainly be different in the succeeding years. Your investors will certainly be looking at how the forecast is being analyzed, so make a forecast or projection that considers and analyzes all options, as well as not being too optimistic nor pessimistic. You might be interested in annual plan examples .

The financial structure is one of the hardest sections to create in an business plan, so make sure that the management team consists of a financial specialist (preferably a CPA or an individual who has long-term experience in financial services) to create the financial structure. If your management team does not comprise any specialist, you can always hire a third-party CPA to do the work. Just make sure you discuss with the third party on the details you want to incorporate in the forecast or projection. You may also see implementation plan examples .

4. Socioeconomic Structure

The socioeconomic structure involves social and environmental aspects of the business. Usually, the socioeconomic structure discusses how the business impacts the community and natural environment in particular. The business obviously collects resources from the natural environmental, and it is only understandable that the resources should be returned to its natural state. Additionally, the business also has the responsibility to provide not only jobs for the community but also makes sure the individuals in the community do not get displaced or do not suffer any negative effects from the business’s operations. You may also like quality plan examples .

Socioeconomic structure is also called corporate social responsibility (CSR). Every business organization, no matter how large or how small, has a responsibility to its stakeholders (most specifically the community and the environment). That is the reason why these companies should give back especially if they are attaining revenues from their operations. You may also see management plan examples .

When you are creating a business plan, it is not yet necessary to provide details on how you are going to give back to the community. You just need to give a short background on the activities you will eventually be doing. It is not only investors who will be reading your business plan, as various social welfare groups or non-government organizations might also get a copy of your plan. You may also see  coffee catering business plan

New Food Truck Business Plan Example

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Printable Food Truck Business Plan Example

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Customizable Food Truck Business Plan Example

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Food Ideas for Your Food Truck Business

Listed below are some food ideas you want to try out for your food truck business. Even if you already have a menu planned, you can still add some of the food items listed below to increase variety.

1. Shawarma

Shawarma is one of the most popular wrapped foods in the world. Shawarma consists of chopped beef or chicken, mixed with a variety of vegetables and sauces which are then wrapped inside a pita bread or toasted dough. You can always mix it up by using different combinations of meat and vegetables as well as adding new ingredients such as pork, potatoes, bell peppers, olives, etc. You may also see desert catering business plans .

2. Ice Cream

Everyone’s favorite dessert also makes this list. Whether the temperature is scorching hot or freezing cold, ice cream is still being sold by the millions every day. Ice cream is quite easy to make as long as you have the right equipment. You can sell different flavors depending on the availability of ingredients, but you can always start with the most basic flavors (i.e., vanilla, chocolate, strawberry, etc.) then increase the variety once you get more customers. You might be interested in daily plan examples .

3. Grilled food

One great way to entice passersby to buy your food is to let them indulge in the smell of grilled food. You can either grill pork, chicken, beef, seafood, or even vegetables (onions, corn, bell peppers, etc.). No matter what meat you are going to grill, it will certainly become a hit with your customers. You may also check out sales plan examples .

Grilled food is another favorite that is not only served as snacks but served as entrees and full course meals as well. If you want to maximize the grilled food experience for your customers, serve them together with mashed potatoes or with grilled/steamed vegetables. And don’t forget the drinks!

Food Truck Business Plan Cover Example

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Easy Edit Food Truck Business Plan Example

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Minimal Food Truck Business Plan Example

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Template for Food Truck Business Plan Example

4. Fried Chicken

Fried chicken is another staple in the food truck business industry. According to research, 8 out of 10 food trucks or food stalls sell fried chicken. This is testament to people wanting to eat fried chicken for the rest of their lives. Similar to grilled food, you can serve fried chicken as a light snack or full course meal. It is highly suggested that you go for the full course meal route as chicken is always meant to be consumed with hearty (but unfortunately fatty) side dishes such as mashed potatoes, buttered vegetables, and gravy. Remember, fried chicken is never complete without gravy (unless you’re Japanese or Asian where you prefer fried chicken to be complemented with mayonnaise or soy sauce). You may also see  consulting business plan.

Your food truck business does not need to be a cholesterol-filled affair with your customers. Go for a healthier alternative by selling delicious salads. These colorful and flavorful dishes are very appetizing and they can be a great substitute for a meat-based dishes. If you thought salads are only limited to lettuce, tomato, onions, vinaigrette, and Caesar dressing, think again. There are hundreds of vegetable, fruit, and dressing combinations you can use for your salads. You may also see company plan examples .

6. Pastries

Selling pastries is another option you should consider for your food truck business. The great thing about pastries is that you can sell a number of variations, and not just being limited to one form of pastry. There are numerous options, such as cakes, cookies, puff pastries, tarts, and frozen desserts, just to name a few. Since you will be selling a variety of desserts, you may want to partner with different sellers so that you don’t only increase the variety of pastries you are selling but also increase revenues. You may also like implementation plan examples .

We hope you found this article to be informative as you will be creating your own food truck business plan.

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Fast & Easy Food Business Plan Template [Free Download]

Deciding to start a food business isn’t something to be taken lightly. You commit thousands of hours to learning, testing, number crunching, and eating (my favorite part). It takes over your dining room, basement, and garage.

In summary: starting a food business is your life.

It’s been my life since I was 15 years old. I started selling cookies, moved to energy bars, and now I sell super-premium mustard. While some of my businesses were more like hobbies, I learned a lot from one to the next.

And one things always stayed true:

I had a business plan for every food business.

I know, I know. When you read “business plan” you probably threw your computer across the room. I get it. Business plans are dead weight. They sit on your desk (or deep in the corner of a filing cabinet). Some say they’re useless. While others swear by them.

I’m somewhere in the middle.

• My plan for Adams’ Cookie House? On the back of a napkin.
• My plan for Eddie’s Energy Bars? Over 100 pages
• My plan for Green Mountain Mustard? Just over 5 pages.

And I’ve read a slew of food business plans over the past few years – all varying lengths. Basically, it depends. If you’re looking for a bank loan you need a solid business plan. If you’re just selling at farmer’s markets you need a napkin plan.

Regardless of length, the meat of all business plans can be boiled down into 10 main questions you need to answer. I’ll mention all 10 here. Then, below is a food business plan template free for you to download.

Before I get started, there are two main reasons you need some kind of business plan:

1. It gives you a plan – without a plan, you’re going to flounder because there’s “so much to do”. Plans give you focus every day to bring your vision to life.

2. It helps with investment – if you don’t have the money to get started, investors not only want to eat a tasty food product, but they want to know you have a plan for world domination.

These are two BIG reasons to sit down and write a plan – if you’re starting out or you’ve been in business for a while. Business plans a great way to get your thoughts down on paper.

Now, what goes in a business plan? Luckily, that’s the next section of this post!

10 Things to Include in Your Food Business Plan

1. Company Details & Structure

This includes company name, address, phone number structure (S-corp, LLC, Sole proprietorship, etc), as well as how your company is split up among it’s founders. This is important because it makes it easier for people to contact you. Plus, company structure shows the government how you’re setup as an entity – and if and when investors can get involved.

2. Product Mix (present and future)

What products are you going to sell? Is it one product line with four skus? Three product lines with 5 skus? Or just a single product? Are all of them going to be in production or are you going to introduce new products over the next few years? Product mix is as much about strategy as it is about operations. It’s integral to the success of your company. Pro tip: when you’re starting out less is definitely more.

3. Food Product Pricing

Right after product comes pricing. How are you going to make money? Are your margins healthy (here’s How to Price Your Food Product)? If you don’t sell to a distributor do you have enough margin to account for one later on? While pricing can be increased and decreased, it’s best to start with profitable pricing in place.

4. Sales & Distribution Strategy

How do you get your product to the people? Do you just do farmer’s markets? Do you ship to retailers? How do you ship? Or, all you all online? Without a distribution strategy, you don’t have a business (but you do have a TON of finished goods in inventory). In my experience, it’s best to write down your distribution plan. I first started out doing all the deliveries myself. As we grew, I brought on one distributor. Now we have five distributors. And I sell online. And I direct-ship to retailers. I do it all. But, it’s been a distribution plan put into place over the past few years.

5. Competition

Hate to tell you, but you don’t make the only non-gmo salad dressing on store shelves. You have competition. What are their prices? How many skus do they have? What’s their distribution like? And how are you going to be different? Your product may be cheaper or it may be free of preservatives, but that may not be enough to go up against the grocery behemoths on the shelves today. Be honest about who is out there. Get your footing and press on. Focus on your company – not your competition.

6. Basic Financial Projections

Numbers don’t lie. I’ve been told that all my life – and it’s true in the food business. No matter how delicious your cream cheese roll is, you have to be able to sell it for a price people are willing to purchase it for. This means calculating healthy margins, determining your break even point (the number of units or sales dollars you need to sell to cover your expenses). And if you – or someone else – puts money on the table, they’re going to want to see how they get it back. Basic financial projections include: income statement, break even point, three years of sales projections, and a balance sheet (a list of the company’s assets and liabilities at a certain point in time).

Starting a solo food business is hard. I wrote about it here. It can be done, but successful food businesses are built with teams — of 3 people to be exact. Someone to operate, someone to sell, and someone to run the numbers. It’s the company trifecta. If you want to build your business, find the people to help you. Include bios, past experience, and why they are part of the team to bring your food product to the masses.

8. Operations

If your food business was a car, it would be an 18-wheeler because there are so many moving parts to your company. You need to find a place to buy ingredients, find a kitchen space, get product produced, ship and fulfill orders, and manage the back-office. How will this all happen? Write it down – and be specific.

9. Customer Analysis

Who buys your product? You can find this out by test marketing your food product. Or, you can take a wild guess. I’d personally trust the data you collect by talking to people. Do they have families? Are they wealthy? Do they follow certain diets? Where do they live? Are they educated? Where do they buy groceries? By answering some of these questions, you begin to learn about your customers. It influences how you market to them and the channels you use. Plus, it helps you develop new products and expand your product line.

10. Marketing Plan

Speaking of getting in front of your customers, you need a marketing plan. As one of my favorite food company founders has said “it’s easy to get on the shelf. The hard part is getting off the shelf.” He’s right. You need a plan to move your products off the shelf and into your customer’s homes.

Once you’ve answered these 10 questions, you have a basic business plan to send to friends and family. But, there’s more. You can go beyond the basics and make a great presentation for the reader’s of your plan. Let’s explore 5 of them below.

How to Make Your Food Business Plan Rock Solid

1. Create a pitch deck

Reading through a business plan is boring. There are no pictures and it’s typically long paragraphs. Make it interesting by building  a Power Point presentation. This makes it much more exciting for investors – and easier to send along, too! Want to see some great pitch decks? Check out Pitch Envy (mostly tech companies, though).

2. Have an appendix

If you find yourself drowning in market research, graphs, and pictures of your product, think about creating an appendix. This puts the need-to-know information at the forefront and supports what you’re trying to build in the back.

3. Re-read and edit it

There’s nothing worse than a spelling error in your business plan. If you’re not the best proofreader, send it to a friend to read over. Edit out what you don’t need (including unnecessary paragraphs, words, and sections).

4. Pair it with an elevator pitch

Pitch decks and business plans go hand-in-hand with an elevator pitch. It’s a quick 30-second pitch of your company – including business, product, distribution, and growth plan – to get investors interested. Elevator pitches are perfect for networking events, too, when you’re trying to answer the question “Now, what do you do?”

5. Find a business partner

I mentioned having a great team above — it’s important. Why? Because you get things done quickly – and you’re held accountable.  And the most important person to partner with is your business partner. Find someone who compliments your weaknesses and brings TONS to the table. A business partners also strengthens your chance to secure funding for your food business venture.

After these five sections are completed, your business plan will be so well done you won’t banish it to the filing cabinet. This is a plan you could bring to the bank to see if they’d lend you initial funding – or to friends and family to get you started.

Business plans don’t have to be long. Just include the relevant information, skip the fluff, and remember this:

Your plan will change.

The second I finished my business plans, my company went in a different direction. But, you adjust. The true mark of any entrepreneur is their ability to change and think on their feet. Small business owners are perfect examples.

The more you have on paper, the better direction you have. When you have a plan, stick to it. If you blow your projections out the of water, go with it. If your product hits the market three months late, simply focus on selling it.

Your business plan is there to guide you when you don’t see a path. It’s there to remind you why you’re doing what you’re doing. And it’s there to serve as a piece of evidence to hold you accountable in pursuing your dreams.

Don’t spend time on the details. Get out there and make it happen. Start your food business, get the truck up and running, and land your first catering client.

You have a plan now.   Download your template below to get started! Let’s go!

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ZenBusinessPlans

100+ Sample Food Business Plans and Templates

Food generally is an essential consumable item. A lot of entrepreneurs these days are seriously on the lookout for profitable and trending food business ideas to start a new business. Choosing the right niche is the first and most important step for any business initiative.

Increasing population and desire to have easy access to food are the factors that create more opportunities in the food industry. Starting up a business is the best way to get out of the rat race and into being your own boss. But when it comes to the food industry, there are many things that can go wrong.

Even before the pandemic, restaurant owners were finding it difficult to fill chef spaces.  But since COVID became a worldwide problem, this situation has become worse. The shutting down of social places meant that long-time workers in the food business have swapped to new job roles.

Don’t let this doom and gloom put you off, though, as we have some amazing ideas to help you get past these struggles and create a successful food business in 2023! If you keep your business small before you try reaching for the stars, you will be more likely to push through those barriers.

Sample Business Plans for Food Industry

1. charcuterie business plan.

Charcuterie is a display of prepared meats paired with cheeses and plain vegetables on a traditional board. Charcuterie is the culinary art of preparing meat products such as bacon, salami, ham, sausage, terrines, galantines, ballotines, pâtés, and confit professionally. Till today, this has remained a popular way to feed guests on a budget for small parties or wine tastings, and a person that prepares charcuterie is called a Charcutier.

2. Food Truck Business Plan

We said we would talk about food trucks, and here we are! A food truck is the best way to get your meals and hot snacks to festival-goers, but you can also use them like a classic restaurant. Some people set up shop in a location, clamp their truck to the floor and buy benches for their customers to sit on.

You still have that fun alfresco feeling without having to pay for top restaurant prices. We suggest using a food truck if your concepts aren’t time-consuming. If you have a dish that takes a long time to create, then your customers will be less likely to stick around for their meal.

This is because trucks are considered a fast food option. Instead of a normal fast food restaurant, though, many customers expect a more exciting menu from a truck in comparison.

The burgers are more than just a burger; they have 5 extra ingredients that make your mouth water from just smelling it. You can afford to be more creative in a food truck, as you won’t have to pay the same licenses or permits. This means you can use more ingredients and charge the same price as a normal burger.

3. Nano Brewery Business Plan

In simple terms, a nano brewery is a brewery (plant) that produces a small amount of beer per time; it is a small-scale brewery that can’t be compared to conventional brewery plants or microbrewery plants and it is usually owned independently. Any entrepreneur that has some cash and brewing technique can comfortably start his or her own nano brewery business.

4. Religious Coffee Shop Business Plan

According to reports, 7 in 10 Americans drink coffee every week; 62% drink coffee every day, making it second only to water. There are over 24,000 coffee shops in the United States, with an average sell rate of 230 cups per day.

Truth be told, coffee has become a crucial part of a cultural revolution, and owing to some amazing trends, it seems that growth will continue. Churches, ministries, and entrepreneurs in the United States are beginning to leverage coffee’s popularity and are gradually turning it into an opportunity for outreach and faith development.

5. Cocktail Bar Business Plan

A cocktail bar is a bar or small restaurant where cocktails are the main drinks available; a characteristic feature of many standard cocktail bars is a wide selection of assorted cocktail drinks available by the glass. A cocktail is a mixed drink typically made with a distilled beverage (such as gin, brandy, vodka, whiskey, tequila, cachaça, or rum) that is mixed with other ingredients. If beer is one of the ingredients, the drink is called a beer cocktail.

6. Fruit Juice Shop Business Plan

A fruit juice bar, or fruit juice shop is a small, informal restaurant where juice and in most cases, smoothies are made and served to customers. Fruit juice is ideally 100 percent pure juice made from the flesh of fresh fruit or from whole fruit, depending on the type used.

7. Cold Storage Business Plan

A cold storage business is a commercial facility for storing perishable products such as fruits, vegetables, meat, fish, furs, etc. under controlled conditions for longer periods. Based on the storage conditions, cold storage may be classified into three categories – short-term or temporary storage, long-term storage, and frozen storage.

Available data shows that the U.S. cold storage market size was estimated at USD 15.84 billion in 2019 and is expected to reach USD 16.43 billion in 2020.

8. Funnel Cake Business Plan

A funnel cake shop is a business that bakes and sells funnel cakes. Please note that the name “funnel cake” was derived from the method of squeezing batter through a funnel in a circular pattern into hot oil to achieve a dizzying pattern of crispy-fried dough.

The funnel cake business is a niche idea in the cake and bakery industry and available statistics have it that the global bakery product market size was estimated at USD 203.8 billion in 2018.

9. Fig and Coconut Jam Business Plan

A fig and coconut jam production company is a niche jam, jelly, and preserves business that produces and sells fig and coconut jam. Fig and coconut jam can be used like other jams as a fruit spread for toast, scones, cakes, and other baked goods, and it can also be used as a condiment for savory foods.

10. Cotton Candy Business Plan

A cotton candy business is a business that makes and sells cotton candies most especially at children’s parties, parks, stadiums et al. Cotton candy, which is also known as fairy floss and candy floss, is a spun-sugar confection that resembles cotton. The U.S. candy market is expected to reach a value of USD 19.6 billion by 2025, according to a new report by Grand View Research, Inc.

11. Hot Dog Vendor Business Plan

A hot dog vendor business is a business that sells different types of hot dogs and drinks from a shop, cart, or food truck. Hot dogs are prepared commercially by mixing the ingredients (meats, spices, binders, and fillers) in vats where rapidly moving blades grind and mix them all together. This mixture is forced through tubes for cooking.

The market size of the Hot Dog and Sausage Production industry is $19.2bn in 2023 and the industry is expected to increase by 3.6 percent going forward.

12. Crepe Restaurant Business Plan

A crepe restaurant is a niche restaurant that serves crepes (pancakes) as its main menu. A crepe is a French pancake that is made with a thin batter containing flour, eggs, melted butter, salt, milk, and water. Crepes can be filled with a variety of sweet or savory mixtures. Savory buckwheat crepes are always served for lunch and dinner in a crepe restaurant while sweet crepes are for dessert or snack.

13. Food Hub Business Plan

A food hub business as defined by the USDA is “a centrally located facility with a business management structure facilitating the aggregation, storage, processing, distribution, and/or marketing of locally/regionally produced food products.

Food hubs also fill gaps in food system infrastructures, such as transportation, product storage, and product processing. Available data shows that there are about 212 food hubs in the United States and industry data indicates that local food sales totaled at least $12 billion in 2014 and estimates that the market value could hit $20 billion.

Before Starting a Food Business, Test your idea

First off, you should be testing your ideas before putting a deposit on a business loan. Finding the problems early on will stop you from diving into a money pit. Use our advice like a checklist to guide you through this testing phase, and be ready to receive criticism. Remember, you cannot improve or create a strong foundation if you ignore everyone’s advice.

a. Feedback From 3rd Parties

The main reason why people think about creating a food business is because their friends or family say they should. They drool over your stews, make heart-eyes over your steaks, and lovingly long for another bite. Well, in reality, your friends and family are probably boosting your ego or sugar-coating their reaction.

We aren’t saying they are lying necessarily, but they might ignore some of your poorer meals because they know you are trying your best. Your customers won’t be so forgiving. To make sure your friends aren’t saying you are better than you are, you need a true third party to judge your food tasting sessions.

You could ask your co-workers to take the plate and make an anonymous comment. If they are mostly positive, that’s great; you can then adjust your recipes, packaging, service standards in accordance with all the positive and negative feedback.

You could also talk to local companies in the same area of business as you. Ask them if your packaging is appropriate, if they have advice for a new business owner, and anything else that you are worried about. Doing this beginner networking is a great way to start a community too. Local businesses are normally more friendly than chains and will be happy to help you on your journey.

b. Perfect “One Food” Business idea At A Time

You might feel as though you need a whole menu of amazing food, but in reality, you have to remember that you are starting at the bottom. Having one fantastic idea and putting a lot of effort into it would be a more successful business venture than spreading your ideas too thin.

When it comes to testing, your test group may become overwhelmed if they are given too many options. It wouldn’t be uncommon for the group to start comparing dishes to each other rather than their normal experiences.

In the testing group, you want these “customers” to tell you if your ideas will make it, if they are good enough to be sold and if there is a problem that can be fixed. If they have a lot to look at, they will simply tell you which one is the best. Once you find the best variation of that one food product, you can then start to work on another.

c. Look After The “Other” 20% Of Your Online Food Order Customers

There are normally 3 types of customers in the food industry; the ones who enjoy your food enough to try it again another time or simply not dismiss it; ones who will absolutely love your food and will keep coming back; and those who like to try new foods on a whim.

If the first type of person doesn’t like your food, they will simply not return. If the second type of person has a bad experience, they will try again. If this second visit redeems the food, they will remain loyal, but if it doesn’t save their experience, they will either drop into the first type or not come back.

Depending on how good your business is, you might have either a large percentage of lovers and a low percentage of “it’s fine” ers, or it can be the other way around. However, around 20% of your customers will likely be the third type.

Going to restaurants and vendors or trying new sweets on a whim is a growing hobby for many people. The third type wants to be the first ones to experience this unique and potentially viral adventure. These people will likely make a review on whatever social media network they use, and this can either boom or bury your business.

These people will not hesitate to share their lengthy and detailed opinions about your business. Of course, you should always take these opinions with a pinch of salt, as a negative review on a blog often gets more traction than a positive one; however, you should take note of what they are saying. Pleasing these reviewers will make your business look good online, and it can help you create a big fan base.

How to Write a Food Trailer Business Plan?

Food trailer business business plan template

1. executive summary, 2. company introduction.

3. Market analysis

4. city laws and policies, 5. organization and management.

6. Services and products

7. marketing.

8. Funding request

9. financial projections.

10. Appendix