Business Plan for United Arab Emirates Food Truck
Business Controls
We will be using an application based accounting system that is versatile on desktops, tablets and mobile devices. The square reader with stand will be at the food truck for sales, this application allows us to add inventory and customize price all while tracking sales and receipts. The application also will store clients for loyal customer tracking.
Quality Control
We will be monitoring online social media, utilizing hashtags and other customer feedback mediums to engage in what our customers are saying and to educate the public on our whereabouts and menu. Upon hearing what the feedback is, we will:
Try to show up at requested locations whenever possible
Ensure extra inventory for popular orders to prevent sell out
Make any reasonable and necessary changes that will please our customers
Capacity
Our offices will primarily be from home and near the food truck base. We will be able to order food online or over the phone and get the supplies we need in either the food truck or our own vehicles. With the low start up costs of staring a food truck, we don’t think it is necessary to rent office space.
Long Term Goals
The goal of our seasonal food truck is to at least break even in cost for the first year. The first year will be a learning curve and we will pay extra attention to how we can improve and make those improvements as soon as possible. The goal is to make enough cash to support our livelihood and support all that is needed for the truck to operate. After the first year, we hope to steadily increase profit by at least 15% each year going forward. The most important factor of running this food truck is to be able to support ourselves and the truck while doing it and build relationships with customers and local growers.
Steps for Achieving Goals
Our seasonal food truck will follow these objective goals:
Follow and abide by all food and safety regulations and permitting
Establish a strong social media public campaign
Source the best local ingredients possible
Prepare the best tasting dishes
Charge customers with reasonable and affordable prices
Manage our accounting system accurately and ethically
The first step is to ensure that our food truck is following all food and safety regulations. It will be our priority to ensure the truck is properly cleaned and disinfected . We also want to make it a priority that we carry the proper license and permits, because this will be an important key to success and continuous operations .
The second step is to get the word out. The food truck business has grown rapidly since 2007 for many reasons including easy start up cost and the interactive benefits of social media. We will use social media as our main medium to get the word out there that our seasonal food truck is ready to fire up and prepare something delicious.
The third step is to provide excellent customer service by serving delicious food, charging at fair prices and managing our accounting system properly. Our customers are vital to the food truck so it will be our mission to make sure they are well fed at a great price and we want them to feel important to the community.
Position
Our position is primarily based on our permits and license. Our food truck license and permits will allow us to utilize our parameters and travel where we are allowed. We have all of our local produce suppliers ready to supply us with our seasonal produce. Our menu has been tested by family, friends and individuals to ensure great taste. Our accounting system is ready to operate. Also, owners are ready to take on every aspect the company needs in terms of labor. This is a food truck so a lot of the work will be done by the actual owners. The owner will need to arrange the menu and even sometimes pick up the trash left over by customers .
Risks Associated with Growth
Principles risks of growing our food truck will be:
Loss of permit and license due to safety violations or dangerous conditions
Disconnection with customer
Loss of capital
Competition of other food truck vendors
Running a food truck is a business and the business aspect needs to be addressed on a daily basis. Our company needs to make sure we are always up to date with our permits and license, that we follow guidelines to reduce risk of not meeting up to standards. We need to make sure our operations are successful in order to maintain enough capital to operate properly including making sure we are current with our social media presence. As other food trucks around the area serve, we need to make sure our food is up to par with flavor, attraction and presentation. We will chase the cool factor and evolve our truck so that we are current.
References
Moorehouse, A. (2012). The Foodtruck Startup: Start Your Own Food Truck Business.
Myrick. (2012). Running a Food Truck for Dummies. Hoboken: John Wiley & Sons.
Ryan, J. M. (2014). Guide to Food Safety and Quality During Transportation. San Diego: Elsevier .
Weber, D. (2012). The Food Truck Handbood: Start, Grow and Succeed. New Jersey: John Wiley & Sons Inc.
