mobile food trailer business plan

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

• 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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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.

Page Contents

Introduction

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

Download Business Plan Templates

Components of a business plan, executive summary:, food truck mission statement:, company concept and description:, market analysis:, management structure:, product line:, sales and marketing:, funding request:, financial projections:, bonus tips when creating your building plan, is creating a business plan a total waste of time.

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.

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.

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

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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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Food Trucks 101: How to Start a Mobile Food Business Want to take your recipes on the road? Here are the basics.

By The Staff of Entrepreneur Media, Inc. • Jul 25, 2011

Editor's note: This article was excerpted from our Food Truck startup guide, available from the Entrepreneur Bookstore.

Today, a new generation of street-food lovers is lining up at food trucks and food carts like never before. Little do they know that neither food trucks nor food carts are new to the streets of American cities. Like so many other popular trends, they are the latest version of a long-standing part of American and world culture. Yet the street-food industry has never enjoyed so much publicity or notoriety.

According to Los Angeles-based industry-research firm IBISWorld, the street-food business -- including mobile food trucks and nonmechanized carts -- is a $1 billion industry that has seen an 8.4 percent growth rate from 2007 to 2012. It's very entrepreneurial: 78 percent of operators have four or fewer employees. The true number of these businesses is difficult to count, since the mobile food industry is comprised of food trucks, food carts and kiosks, which have appeared in malls as well as at train and bus stations, airports, stadiums, conference centers, resorts, and other locations in recent years.

Food-industry observers claim that the food-truck business is increasing largely in response to the slow-growing economy. People are seeking inexpensive breakfasts and lunches. Also, employees today are often pressed for time, with more work and shorter lunch hours. These factors make the mobile-food concept more appealing than ever.

From an entrepreneurial standpoint, kiosks, carts, trailers, and food trucks have a lower overhead than restaurants and can be moved if one location does not generate enough business. Rather than having to determine where to open a restaurant and worry about the old real-estate adage "location, location, location," the owner can actually drive to a new location, location, location if business is poor.For customers, you add the convenience of having food favorites right outside a particular location -- or inside with a kiosk -- and meet several needs by serving mobile food. First, you offer food that is cost friendly because you need not pay wait staff or bussers. You also offer the convenience of quick service. In many cases you provide food choices that can save those on a busy schedule from the need to sit down. Typically customers can eat street foods while en route to their next destination. Finally, mobile food is often fun to eat and (if it's good) great to talk about.

Related Book: Start Your Own Food Truck Business

Goin' Mobile: Your Options

Even before you decide what foods to sell, you'll want to consider how you want to sell them.

Clearly, your decision on how to sell your foods will depend on:

• Your startup money, budget and potential for returns
• Your commitment to the business: part time, full time, etc.
• Your creative ideas and what it will take to fulfill them
• Your experience at running a business
• The size of the business you want to start
• Your ideal demographic

These are a few of the considerations you will consider as you proceed, but for now, let's take a look at the common mobile-food entities.

Food Kiosks

Food kiosks are essentially booths or food stands that are temporary or mobile facilities used to prepare and sell food. Malls and stadiums are popular locations for food kiosks, which sell anything from pretzels and ice cream to more elaborate fare.

Although kiosks may have wheels, they are not mobile under their own power and in most cases need to be assembled. Most kiosks are rectangular and have room for two people to work within or stand behind, preparing and serving the food. They also have counter space and overhead signs.

The low overhead, flexibility and ease by which a kiosk can be opened and closed are among the reasons they're so popular. They are also an excellent choice in areas where your outdoor selling season would be limited by cold or nasty weather. Of course, the size of the kiosk limits the inventory, so it's important for a kiosk owner to carry as much as possible and price accordingly so that she can make money on what is on hand each day. Because they are usually operating indoors, kiosk owners typically sign licensing agreements at malls, stadiums, movie theaters, or other locations. Many major food businesses such as Ben & Jerry's and Baskin-Robbins franchise express kiosks.

Food Carts and Concession Trailers

The food cart and the concession trailer have been around for decades and combined are a multibillion-dollar industry today. The best known have always been hot-dog and ice-cream carts. They are among the most cost-effective ways to start a mobile food business because the carts are typically pulled by your car, truck or van, or pushed by hand. Food is either prepared in advance or purchased ready to sell -- like ice-cream pops or cups of Italian ices -- and stored, and then either heated up or pulled from the freezer. Carts are also fairly easy to maintain, and in many counties and communities, require less licensing than the full-size food trucks. It is also cost-effective if you choose to own several carts and hire friends, family or other employees to help run them for you.

There are two basic types of food carts. One has room for the vendor to sit or stand inside and serve food through a window. The other uses all the space in the cart for food storage and cooking equipment, which is typically a grill. The precise type of cart you'll want should be determined largely by the food being offered.

Modern-day food-cart owners have cleaned up the somewhat greasy reputation of street-food vendors. They have also expanded their menus. Kebobs and gyros came on the cart scene awhile ago, and vegetarian and Mediterranean salads have also caught on, as well as fish and chips. The Euro Trash food cart in Portland, Ore., for example, offers items like a prawn baguette with Portuguese curry prawns. And then there's Portland's Pie Lab, with slices of pie -- extra for ice cream or whipped cream on top.

Trailers, like carts, do not move under their own power, limiting their potential locations. Food trailers are often found at fairs, carnivals, sporting events, or other places where they can be unhitched and sit for awhile. Unlike most carts, trailers allow for cooking and have room for two or three people inside. Skillet Street Food in Seattle operates from an Airstream trailer with a full kitchen within. In short, a trailer can provide more options than a cart but is still less expensive than a truck.

Food Trucks

The food truck can carry any number of foods, and in some cases, more sophisticated equipment for storing, serving, cooking and preparing foods. Traditional food trucks were known for providing lunches, typically stocking sandwiches, kebobs, tacos, burgers and other standard fare for the lunch crowd. Many have expanded to include healthier vegetarian and vegan offerings, as well as not-so-healthy barbeque ribs. They do big business in corporate parks and places that have limited access to restaurants. Most food trucks are stocked from concessionaires, but there is a growing number that are associated with fast-food and midlevel restaurants. Sizzler and California Pizza Kitchen, for example, are putting together their own food trucks, as are other chains.

Larger than carts, trucks can carry more food and handle more business. However, food trucks need more space to park both when doing business and when off-duty. Essentially, there are two types of food trucks. One is the mobile food preparation vehicle (MFPV) where food is prepared as customers wait, hopefully not very long. The other is the industrial catering vehicle (ICV), which sells only prepackaged foods. An MFPV costs more than an ICV, and both cost more than a food cart. For example, a used hotdog cart may cost under $2,500, while a retrofitted used food truck would typically cost $30,000 or more. A newly designed food truck retrofitted MFPV with new all equipment could cost you upward of $100,000.

Complying with health-department rules and regulations can also drive up food-truck costs. Clearly, a smaller truck, a used truck, or a truck with limited equipment costs less. Therefore, it is up to you to determine whether you'll be cooking in the truck, preparing food somewhere else and serving from the vehicle, or selling prepared and prepackaged foods.

Gourmet Food Trucks

Basically the same as a food truck, the gourmet food truck takes food quality to a higher level. They are run by ambitious young chefs who offer cuisine not typically found in food trucks, such as specialty crepes, kimchi pork-fries, osso bucco, velvet cupcakes, or the chicken marsala meatballs with cilantro chutney found in the Great Balls on Tires gourmet food truck. Like Great Balls on Tires, many gourmet trucks have specialties and themes. In addition, they let their clientele know where they'll be parked through their websites and social media sites like Twitter. While food trucks need not have kitchens, gourmet trucks are more likely to have food prepared on the spot -- and high-end food at that. At the start of the new gourmet food-truck craze, Los Angeles was clearly the place to find such high-end dining. Now, however, New York has gained its share of such fancy food vehicles, such as the Rickshaw Dumpling Bar and The Dessert Truck founded by a former Le Cirque pastry chef. And as the concept of serving fine food rolls along, other cities from Portland, Ore., to St Louis and on down to Miami's South Beach are jumping on the foodie bandwagon with their own regional favorites. Food Network chef Ingrid Hoffmann's black and pink Latin Burger and Taco Truck, for example, has become quite the rage in Miami.

The Mobile-Catering Business

Mobile-catering trucks can be defined in a variety of ways and can overlap with mobile food trucks. Here are three differences: First, a catering truck is hired for a specific event such as a picnic, party or fair. Secondly, the person hiring the catering vehicle can select from a catering menu. Third, a catering vehicle can be used to transport the foods, which are then handed out from inside the truck or set up at the event or gathering, typically on trays or buffet style. This can mean providing the food to be served outdoors or parking and serving from the truck as the food trucks do. The differences are primarily in the manner of doing business. Nonetheless, the need for a reliable vehicle, licensing, permits, sanitary conditions, a business plan, and startup money are quite similar to the requirements of a mobile-food business.

One of the advantages of a mobile-catering business is that you are not risking as much in inventory because you are cooking and bringing food as ordered for the party. Therefore, you are covered for your food costs. You also have a specific destination, so you need not worry whether your favorite destinations will be busy. Typically, you are less dependent on good weather because many catered functions will be indoors. As long as you can get there with the food, you are usually OK. Of course, you do need to line up enough work to support your business. The difference between a mobile-catering business and other catering businesses is that you are using the mobility of the truck to show up rather than having a catering hall or venue.

Can You Handle the Heat?

While it may look easy, the food-truck industry takes a lot of hard work. For Scott Baitinger and partner Steve Mai who run the famous Streetza pizza truck in Milwaukee, Wis., a typical day starts three or four hours before taking the truck out on the road. "First we'll stop at Sam's Club or Restaurant Depot and pick up fresh ingredients. Then we go to our off-site commissary kitchen where we do all the prep work, which includes rolling the dough, making sauces, cutting the vegetables, and all of the things you really can't do in a 10-by-10 truck," explains Baitinger, who still works a day job in advertising but handles the truck on nights and weekends. Mai runs the weekday shifts except at times in the winter when no one in Milwaukee wants to trek outside in three feet of snow -- not even for pizza.

Then the Streetza team, which also includes a small staff on various shifts, parks at well-selected locations and prepare and sell food. At the end of a day, which is typically when they run out of food or the crowds have dissipated, comes the cleanup. "It's a lot like a restaurant cleanup with stainless steel cleaners, scrubbing, mopping, and making sure everything is in perfect shape to start again tomorrow," adds Baitinger.

Most mobile food business owners follow a similar set routine, whether it includes running the kiosk, cart or truck themselves or having employees run it. The routine, as is the case with Streetza, may include very early morning food shopping a few days a week, if not every day. Then there is stocking the kiosk or vehicle and heading to your destination(s). There is also a need to take some time during the day for marketing, usually via Twitter or another social media. Most mobile food vendors work roughly 10 hours a day. There are also days in which a business owner needs to sit down in a quiet office space, preferably at home with his feet up, and do all of the bookkeeping: paying taxes and bills, renewing licenses, and handling other fun paperwork responsibilities. The work is tiring and the day is long.

Can you handle such a day on a regular basis?

Planning Your Menu

If you look at the food trucks, trailers, carts and kiosks on the streets and at mobile catering menus, you'll find that almost anything edible can be served up street-side. Of course the big question is: How practical is it? This may account for the lack of baked Alaska carts out there, but rest assured, someone is probably selling it on some street corner.

Determining what to serve can be fun. But there are a lot of factors to consider when it comes to menu planning in the mobile food world. Here are a few:

• What do you know how to cook?
• What foods do you enjoy cooking?
• What foods are popular in your town, county, city or region?
• What ingredients are easy to get from wholesalers, markets or farms in your area?
• What foods are easy to transport to and from an off-site commercial kitchen?
• What can you prepare and/or heat up without much difficulty?
• What food(s) are ideally suited for your culinary expertise or allow you to try creative new recipes?
• What foods can customers easily carry around with them?
• What food(s) are potentially cost effective for you to sell?
• What foods are not being sold at 100 other food trucks, carts, kiosks or mobile caterers in your area?
• What times of day will you be open for business? Breakfast? Lunch? Dinner? Late night? All of the above?
• Are you going to specialize in one or two foods with several variations such as pizza, tacos or ice cream?
• Are you going to have a larger menu? Remember, a larger menu typically requires more space and may move you from a kiosk or cart to a truck or bus.

The Next Step: Perfecting Recipes

Unless you are buying prepared foods or have a chef providing you with foods, you'll want to plan your own recipes, work on them, re-work them, and have some taste tests. Consider your family and friends as your very own guinea pigs. Have parties, make a fun time of it, but get them to taste your foods and give you honest critiques. Don't be afraid of some criticism -- better to receive it from friends and family than from food critics and customers.

Once you've found a few favorites, make sure you can master the recipes. Write them down for future reference. Next, try some variations on a theme. Most mobile food entrepreneurs spend several months, often while waiting for their truck to be retrofitted and their backers to fork over some startup money, experimenting with various menu items.

Test Your Food Don't start out with foods you have not thoroughly tested. This means you need to perfect each recipe to be sure it has the following qualities:

• It is easy to make repeatedly in large quantities.
• It tastes consistently good.
• It is easy to serve.
• It travels well.

Buying Ingredients

Sourcing, as they call it in the food business, is the process of getting your foods and other ingredients. Like a restaurant, you need to determine your potential volume and buy accordingly. You always need to be planning in advance to shop or receive orders so that you are never out of necessities. If you are cooking, make a detailed shopping list of ingredients. If you are buying food from wholesalers, know how much you need, how much you can safely keep fresh, and how much you can sell before any food goes bad. You are better running out of food on a busy day than selling something that isn't fresh. Determining the right quantities to purchase is usually trial and error. Where to source your food, can be a factor in planning your purchases, schedule and offerings. Common sources include wholesale food distributors, food manufacturers, local and regional suppliers, greenmarkets and farmers markets, food cooperatives and shopping clubs like Costco or Restaurant Depot.

Food shopping is a huge endeavor for Adria Shimada, who looks for all organic products to use when making homemade ice cream for her Seattle food truck, the Parfait Ice Cream Truck. "I get everything from a different distributor. Milk and cream come from a local certified organic dairy farm about 80 miles away, and I get eggs in another nearby town from another organic farm. All of my produce is real fresh produce, I don't use flavors or extracts. For my mint ice cream, I use real spearmint from a farm in Carnation, Wash.," explains Shimada who scouted and tasted the food from many farms before finding her sources. Some deliver to her commercial kitchen, and others are found at farmers markets in Seattle where farmers bring the wholesale quantities she needs.

Related Article: Food Trucks 101: Where to Stock Up on Ingredients

Licenses and Permits

Before you finish putting your menu together, building your perfectly retrofitted cart or truck or setting up your kiosk, you need to get your licensing in order. While that's not one of the more exciting aspects of your entrepreneurial pursuit, it's one of the most important. It is, in fact, the overall commitment to more stringent health codes and sanitary regulations that have paved the way for food vehicles to generate such a mass following. The knock against food carts and trucks has long been that they were neither clean nor sanitary. Now, as that widespread perception changes, foodies and nonfoodies alike can enjoy their fare with confidence that those running the business are doing their utmost to meet, and surpass, sanitary requirements.

It would probably take several volumes to list and explain the numerous permits and licensing requirements because each state as well as most cities and even counties have their own. However, there are many universal concerns that need to be addressed. Typically, your local department of health will have the information you need. Therefore, you can get started by looking up the local health department online or in your local Yellow Pages and calling to inquire about the necessary requirements. The state or city will have specific requirements that must be met depending on your mode of operation.

If you are selling prepackaged foods, you are not considered a food handler and may have less stringent requirements than if you are actually preparing foods or even scooping ice cream. As long as food is unwrapped, you are typically considered to be a food handler and must meet specific regulations. While your cart or truck designer will not know the nuances of each city's requirements, he or she can usually help you meet health standards. Before you can hit the road, health inspectors will inspect your vehicle. What are inspectors actually looking for? In Washington, D.C., for example, an inspection is conducted to verify the following:

• Proof of ownership, proper identification and license (of the vehicle)
• Proof of District-issued Food Manager Identification Card
• Food-purchase record storage and record keeping
• That your depot, commissary or service support facility meets your vending unit operation needs
• Copy of license for the service support facility and/or a recent inspection report.

Food vehicles are typically inspected at least once a year by a health department inspector, sometimes randomly. The inspector checks to see how food is stored so that it does not spoil and that it is kept at the proper temperature. All food equipment as well as sinks and water supplies are checked. Commercial kitchens and garages in which food vehicles are kept are also inspected frequently and can be given high fines if they do not meet health and fire codes. Some have been shut down because of too many violations. Likewise, trucks and carts have lost their licenses over repeated violations.

Related Article: Clever Tips for Marketing Your Mobile Food Business

Your locations will play a major factor in your success. Your decisions on where to park for business purposes will depend on several key factors. First, you have to consider where you are allowed to park by law. Next, you want to ask yourself where in those areas can you find the customers who would like your foods and/or beverages. You also want to consider the prime hours for each potential location and, of course, the competition. Keep in mind that even if you've found the perfect lunch location on the map and you are allowed to park there, you may also find 19 other food carts and trucks lining the streets.

As more food trucks appear on the streets of major cities like New York, Los Angeles and San Francisco, it becomes much more difficult to find prime locations. Add in the fact that there will be business owners who do not want you parking near their establishments, and it can be a major challenge coming up with good places to do business.

Some places to consider parking are:

• Office parks . Find out if food trucks are allowed to park and during what hours. If you are lucky enough to find an office park without much competition, stake a claim or get a permit (if necessary) from the renting or leasing company to park there regularly. Breakfast and lunch hours should be your primary time slots.
• Empty lots . If you can find out who owns the property, make an offer to pay to park there on a regular basis. You can propose a flat daily rate, a percentage of your sales or both. Such an agreement can benefit both parties and give you a chance to establish yourself. Of course you need to find a lot where there is enough foot traffic to make it worthwhile.
• Shopping districts or malls . You may or may not be allowed to park on a public street alongside stores. Public streets are governed by local traffic laws. That being said, storeowners have a lot of say. Know your local ordinances. You may, however, be able to park near the parking lots or on an adjacent corner to a mall entrance. Malls will likely require you to have a permit to park on their property -- inquire within the mall. Established shopping areas may have little room for you to park, but newer areas, recently opened for business, may give you an opportunity. You may, however, have some growing pains along with the storeowners.
• Popular tourist locations . The tourist crowd is often a great demographic. However, the competition can be fierce near well-known attractions. Sure, you will find food carts around Central Park in New York City, but many have established themselves in specific locations, making it nearly impossible to break into their territory. In some cases, you may need to pay for the privilege of parking at a prime tourist attraction, and it can be pricey. The CupCakeStop owners pay several thousand dollars a month to park at the popular South Street Seaport in lower Manhattan.

You can also look for the opening of a new museum, gallery, theater, arena, visitor's center or anyplace that has just been added to the list of must-see places in your city.

• Sports venues . You may need permits to get close to an arena or stadium. However, if there is street parking for ticket holders, you can usually try to get on a street or a major roadway leading to or from the facility.
• Festivals and events . "We take the truck to local events like Market Square Day, which brings in like 80,000 people, which is a lot for a town of 25,000," says Michelle Lozuaway of Fresh Local in Portsmouth, N.H.
• Conferences and conventions . As is the case with festivals, if they are annual events, they are planned well in advance. Get to know where they are staged and lease your space well in advance or find a place on a public street that leads to the conference or convention center.
• Parks and beaches . You need permits to park in a park or on beach property. Check with the local parks commission to see if you can get such a permit and at what cost. Carts may have the upper hand here because they take up less space.
• Bus and train stations . If there is room, by all means consider these as busy locations where people may be hungry. Again, you have to know where you can park, so inquire. Also, get an idea of which hours will see the most foot traffic.
• College campuses . Off campus, public streets may be good for parking. However, unless it is a commuter school, you may not have a lot of traffic. To get on campus for a few hours a day, you need to get a permit from the school, and that may be difficult depending on the institution and its policies. If nothing else, you may be able to secure a spot when there are major school events, such as football or basketball games.
• The business district . Serving lunch in the middle of a busy business area can be terrific. However, in some cities, like New York, it's next to impossible to just slip into the mix without angering the competition (and you don't want to do that). Again, look for developing areas. Read about companies moving downtown or uptown or to a part of town that is now being built up or re-zoned for commercial use. Try to stake a claim in an up-and-coming area. You may struggle at first, as do many new businesses, but in time you may be the king of the hill.

Learning all about parking rules and regulations in your city and finding the best potential locations for your business takes due diligence. Even once you have found a few locations to your liking, keep on scouting around. Parking rules and regulations, as well as local ordinances, change often, so a good location one month may be gone the next. Also, note that as the seasons change, some locations become less viable, such as your great spot by the beaches on the Jersey shore, which will not be so great in the fall or winter months. So come up with other plans.

Startup Costs

There's no set formula for determining how much it costs to start a business. The field is broad, and there are too many possibilities. Clearly, a cart will typically cost less than a truck, and a prepackaged product such as ice cream, candy or cans of soda are typically cheaper than making your own foods or beverages.

For your purposes, you want to make a list of each of everything you need from the truck, cart, van, kiosk, bus and retrofitted equipment to marketing and promotion costs and home office equipment.

The range of costs varies greatly. You might spend $3,000 on a food cart, $500 on your initial food bill, $400 on permits and registrations, $200 on marketing, $300 on an attorney, and $300 for the first month to park and clean the cart. Tack on $300 in other miscellaneous costs, and you're off and running for $5,000.

On the other hand, you could spend $60,000 on a retrofitted food truck, $1,000 on initial ingredients, $2,000 on permits and licenses, $2,000 for the first month of a commercial kitchen rental, $300 for the first month of parking and maintaining the truck, $1,700 on kitchen supplies, $3,000 on marketing and promotion, $2,000 on packaging, $1,000 to set up a small home office for bookkeeping, and $500 in miscellaneous costs for a grand total of just under $75,000.

Compared to a restaurant, even $75,000 is not bad for starting a business. The point is, it varies greatly. You need to do the math before spending any money so that you do not run out before you get started.

The numbers will also vary depending on your needs. Do you need an oven? A rotisserie? Coffee pots? A grill? Hot-dog roller? The costs can range dramatically. Then, of course, you need to get and pay for all of the permits for the city or town you operate in and board of health approval. There simply is no exact number, but you can be pretty sure the vehicle is your biggest investment.

Your Concept and Look

Consider your brand or the character of your vehicle or kiosk.

That means having a consistent theme from the look of the truck to the napkins, menu and other accessories to the way you present the food. You can be pink and playful, dark and mysterious, ethnic, silly, or whatever suits your fancy -- but go with the theme. The Fojol Brothers of Merlindia created an entire world of their own that has generated a lot of media attention with their food truck in Washington, D.C. Their website at fojol.com is unique and entertaining. Foodies today are into the overall ambiance and brand of their favorite mobile food vendors.

The Louisiana Territory truck in San Jose, Calif., is built around the concept of serving Louisiana-style foods, including shrimp and sausage creole over rice and Louisiana smoked sausage. The Grilled Cheese trucks in LA are big and yellow, with a yellow menu featuring the signature Cheesy Mac and Rib and an online gallery of cheesy photos. Meanwhile, Van Leeuwen Artisan Ice Cream trucks in New York City are designed to be an old-fashioned ice cream parlor on wheels with freshly made ice cream and classic sundaes.

The days of the basic food cart or truck have given way to a new brand of vehicles with concepts, or themes, that carry through from exterior design to logos, menus and of course the foods. Your concept should be a means of distinguishing you from your competition and building your niche market. You might even name some of your foods in line with your theme, such as the Yellow Submarine in Miami which also sells the Lady Madonna sandwich, named from another Beatles song, or the Big Gay Ice Cream Truck in New York, which serves the Bea Arthur. Be clever and consistent (never confusing), and you can broaden your appeal and even draw media attention.

Resources Associations

• Convenience Caterers & Food Manufacturers Association
• DC Food Truck Association
• National Association of Concessionaires
• National Restaurant Association
• National Association for the Self Employed
• National Association of Specialty Food Trade
• Southern California Mobile Food Vendors

Mobile Food Industry Information

• Midtown Lunch
• Mobile Catering Business.com
• Mobile Cuisine
• Mobile Food News

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

Noah Parsons

12 min. read

Updated February 7, 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

See why 1.2 million entrepreneurs have written their business plans with LivePlan

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 Trailer: The Ultimate Guide to Starting Your Own Mobile Food Business

Imagine envisioning a business that seamlessly fits into your dynamic lifestyle. The allure of being your own boss, coupled with the satisfaction of delighting people with delectable food, holds an undeniable charm. If this resonates with you, then consider the enticing prospect of owning a food trailer – a genuine opportunity to transform these dreams into reality. In recent years, food trailers have surged in popularity owing to their convenience and cost-effectiveness in comparison to traditional restaurant spaces.

Embarking on the journey of a mobile food business demands effort and commitment, but the barriers are more manageable than they might seem. This comprehensive guide is designed to walk you through the process of initiating a food trailer enterprise, encompassing everything from essential equipment procurement to the art of devising an impactful marketing strategy.

Let’s delve into the realm where your aspirations of launching a food trailer business blend the realms of enjoyment and profitability – let the exploration commence!

What is a Food Trailer and Why Start One 

A mobile culinary venture, known as a food trailer (like food truck), offers a unique dining experience by bringing the kitchen directly to the customers. Unlike conventional restaurants, these trailers are ingeniously housed in a self-contained and compact unit, allowing them to travel and set up at various locations. 

Complete with all essential kitchen equipment and facilities, these trailers are well-equipped to expertly cook, create, and serve an array of delectable dishes. Starting a food trailer business offers numerous advantages that make it an appealing venture:

• Flexibility and Mobility : Food trailers like food truck allow you to take your business to various locations, events, and gatherings. This mobile unit enables you to reach a wider audience and adapt to changing market demands.
• Lower Overhead Costs : Compared to opening a traditional restaurant, the initial investment and ongoing expenses for a food trailer are often lower. You save on rent, utilities, and other fixed costs associated with a physical location.
• Creative Expression : Owning a food trailer provides a platform for culinary creativity. You can experiment with diverse menus and cuisines, tailoring your offerings to suit different events and customer preferences.
• Targeted Marketing : Food trailers can be strategically positioned at events, festivals, and high-traffic areas, allowing you to target your desired customer base directly.
• Engaging Customer Interaction : Operating a food trailer fosters direct interaction with customers. This personal touch enhances the customer experience and builds brand loyalty.

Starting a food trailer business offers a blend of entrepreneurship, culinary creativity, and flexibility. It’s a pathway to turning your passion for food into a tangible and rewarding business venture, with the added allure of engaging with diverse audiences and enjoying a mobile lifestyle.

Planning Your Menu

Crafting a menu for a food trailer involves careful consideration of various factors to ensure a successful and enticing culinary experience. Here’s a step-by-step guide to help you plan a menu for your food trailer:

• Define Your Concept : Start by defining the overall concept and theme of your food trailer. What type of cuisine will you specialize in? Are there any unique or signature dishes you want to highlight? This concept will set the tone for your menu.
• Know Your Audience : Understand your target audience’s preferences, dietary restrictions, and eating habits. Consider the demographic factors such as age, location, and cultural background to tailor your menu accordingly.
• Keep it Manageable : Given the limited space and resources in a food trailer, it’s essential to keep your menu manageable. Focus on offering a concise selection of dishes that can be prepared efficiently without overwhelming your kitchen space.
• Offer Variety : While keeping the menu manageable, ensure you offer variety to cater to different tastes. Include options for different dietary preferences, such as vegetarian, vegan, gluten-free, or low-carb.
• Highlight Signature Dishes : Showcase your unique selling points by including a few signature dishes. These could be your specialty creations that set you apart from competitors and intrigue customers.
• Consider Seasonality : Factor in seasonal ingredients to keep your menu fresh and aligned with the time of year. Seasonal ingredients often provide better flavors and can also help manage costs.
• Pricing Strategy : Determine your pricing strategy by considering factors like ingredient costs, preparation time, and market competition. Your prices should reflect the value you provide while remaining competitive.

Remember that planning a successful food trailer menu requires a balance between creativity, feasibility, and customer preferences. Regularly evaluate the performance of your menu items and be willing to adjust as needed to ensure a satisfying and memorable dining experience for your customers.

Finding the Right Location

Selecting the optimal location stands as a pivotal choice when launching a food trailer venture. The location’s significance cannot be overstated, as it holds the power to either propel your business to success or hinder its growth. 

The crux lies in identifying a site abundant with bustling pedestrian activity, a substantial pool of prospective patrons, and a balanced level of competitors. Here are a few things to consider –

Research and Analysis:

• Research areas with high foot traffic, such as business districts, shopping centers, parks, and event venues.
• Consider your target audience and their preferred hangout spots.
• Analyze competitors’ locations to identify gaps in the market.

Legal and Regulatory Considerations:

• Check local zoning regulations and permits required for operating a food trailer in different areas.
• Ensure you have the necessary health department permits and licenses for each location.

Collaborate with Events:

• Participate in local festivals, markets, and events where food trucks are welcome.
• These events can provide a built-in customer base and exposure to new customers.

Scout for Hotspots:

• Identify popular locations where people frequently gather, such as near offices during lunch hours, near schools, or near nightlife districts.
• Look for spots with easy access, parking, and visibility.

Consider Safety:

• Prioritize safety for both customers and your staff. Choose well-lit areas with low crime rates.
• Make sure your trailer doesn’t obstruct traffic or pedestrian pathways.

Build Relationships:

• Establish relationships with local businesses, offices, or event organizers who might be interested in having your food trailer on-site.
• These partnerships can lead to regular and consistent business.

Stay Mobile:

• Embrace the mobility advantage of your food trailer. Experiment with different locations to find the most profitable spots.
• Use social media to inform your customers about your location changes.

Local Community Engagement:

• Engage with the local community and build a loyal customer base. Consider local preferences and adapt your menu if necessary.

Finding the right location for your food trailer requires a combination of research, experimentation, and adaptability. Stay open to trying new locations and be ready to adjust your strategy based on customer response and sales data.

Setting Up Your Food Trailer

Are you envisioning the excitement of taking your culinary creations on the road and sharing them with a wide audience? Launching a food trailer might appear as a complex endeavor, but with meticulous planning and the right tools, your dream can become a reality. 

• Begin by defining the cuisine you wish to offer, ensuring that it resonates with the local community you intend to serve. 
• Following this, secure a reliable trailer that is both easily transportable and compliant with health codes. Outfit your mobile kitchen with premium cooking appliances, ample storage, and efficient refrigeration.
• Lastly, amplify your venture through effective social media engagement and word-of-mouth marketing. 

Armed with these strategies, you can confidently embark on your journey, ready to serve delectable dishes and leave a lasting impression in the culinary landscape.

Marketing Your Food Trailer Business

Promoting and marketing your food trailer business effectively is crucial to attract customers and build a loyal following. Here are some strategies to help you market your food trailer business successfully:

• Create an Appealing Brand Identity : Develop a captivating brand name, logo, and color scheme that reflect the essence of your food and appeal to your target audience. Consistency in branding across your trailer, social media, and promotional materials is key.
• Social Media Presence : Establish and maintain active social media accounts (such as Instagram, Facebook, and Twitter) to showcase mouthwatering images of your dishes, behind-the-scenes moments, and updates about your locations and events. Engage with your audience by responding to comments and messages promptly.
• Food Photography : Invest in professional food photography to showcase your menu items in the best light. High-quality visuals can entice potential customers and make your food stand out.
• Location Tracking : Use social media and a website to announce your daily or weekly locations. Consider using location-based apps or websites that help customers track your trailer in real-time.
• Collaborations and Partnerships : Partner with local businesses, events, or festivals to set up your food trailer. Collaborations can expand your reach and introduce your offerings to a larger audience.
• Offer Promotions and Discounts : Launch special promotions, loyalty programs, or limited-time discounts to attract new customers and encourage repeat visits.
• Food Tastings and Sampling: Organize free or low-cost food tastings to allow people to try your offerings before committing to a full meal. Positive first-hand experiences can lead to word-of-mouth referrals.
• Collect and Showcase Reviews : Encourage satisfied customers to leave reviews on platforms like Google, Yelp, or TripAdvisor. Positive reviews can build credibility and attract new patrons.
• Branded Merchandise : Consider selling merchandise like t-shirts, hats, or stickers featuring your logo and branding. This can help create a sense of community among your customers.

Remember, successful marketing requires consistency, creativity, and a genuine connection with your audience. By implementing a combination of these strategies and staying true to your brand, you can effectively market your food trailer business and build a loyal customer base.

Obtaining Licenses and Permits

Securing the required licenses and permits stands as a pivotal stride when establishing a legitimate food trailer enterprise. The requisites for these authorizations can exhibit substantial diversity contingent on both your geographical location and the nature of the cuisine you intend to offer. Presented below is a comprehensive outline intended to assist you in smoothly maneuvering through this procedural landscape:

• Business License : Most areas require a general business license or permit to operate any type of business, including a food trailer. This license allows you to conduct business within the jurisdiction legally.
• Health Department Permit : Health department permits are essential to ensure that your food preparation and handling practices meet health and safety standards. You’ll likely need to undergo inspections of your food trailer’s facilities, equipment, and procedures before receiving this permit.
• Food Service Establishment Permit : This permit is specific to businesses that prepare and serve food. It ensures that your food trailer meets sanitation and food safety requirements. Depending on your location, there might be different levels or categories of this permit.
• Mobile Food Vendor License : Some areas require a specialized license for mobile food vendors. This license often covers aspects related to operating a food trailer, such as location, hours of operation, and public health regulations.
• Parking Permits : If you plan to operate your food trailer in public spaces, you might need parking permits or approvals from local authorities. Some cities have designated areas for food trucks and trailers.
• Fire Department Approval : Fire safety regulations may apply to your food trailer, especially if you’re using cooking equipment that produces open flames or requires a heat source.
• Zoning and Land Use Permits : Check local zoning laws to ensure that your chosen locations for setting up your food trailer are in compliance. Some areas have restrictions on where food trailers can operate.

NOTE : Each permit will have its own application process, fees, and required documentation. Be prepared to provide information about your business, menu, food handling procedures, and more.

Managing Your Finances

Effectively handling your finances is a pivotal aspect of running a successful food trailer business. By implementing prudent financial management strategies, you can steer your enterprise toward stability and growth. Here’s how to go about it:

• Budget Wisely : Craft a comprehensive budget outlining your projected income and expenses. Factor in costs such as permits, licenses, food supplies, equipment maintenance, staff wages, marketing, and any other relevant expenditures.
• Track Daily Expenses : Maintain a meticulous record of all daily expenses, no matter how minor they may seem. These small outlays can add up over time and impact your bottom line.
• Separate Business and Personal Finances : Open a dedicated business bank account to separate your business finances from personal ones. This makes tracking transactions and calculating profits and losses much easier.
• Control Costs : Regularly review your expenses and identify areas where you can cut costs without compromising quality. Negotiate with suppliers for better deals and explore bulk purchasing options.
• Pricing Strategy : Set your menu prices strategically to cover costs and generate profit. Consider factors like ingredient prices, competition, and perceived value by your customers.
• Emergency Fund : Build an emergency fund to prepare for unexpected events or slow periods in your business. Having a financial cushion can help you navigate challenges without disrupting your operations.
• Tax Planning : Stay informed about tax regulations and requirements specific to your business. Deductible expenses help reduce your tax liability, so keep accurate records and work with an accountant if necessary.
• Regular Financial Review : Schedule regular financial reviews to assess your business’s financial health. Use financial statements like income statements, balance sheets, and cash flow statements to gain insights into your performance.

By effectively managing your finances, you will be better prepared to make informed decisions, overcome challenges, and secure long-term success for your food trailer venture.

Growing Your Business

Navigating the path to expanding and nurturing your food trailer business demands meticulous preparation, strategic choices, and an unwavering dedication to providing exceptional products and services. Below is a comprehensive guide designed to assist you on this journey:

• Market Research : Conduct thorough market research to identify opportunities, trends, and gaps in the food industry. Understand your target audience’s preferences, demographics, and buying behaviors.
• Diversify Your Menu : Consider expanding your menu with new and unique offerings that align with current food trends or cater to specific dietary preferences. Innovating your menu can attract new customers and keep existing ones interested.
• Leverage Social Media : Utilize social media platforms to showcase your food, engage with customers, and promote special offers. Visual platforms like Instagram and TikTok can be particularly effective for showcasing your food visually.
• Collaborations and Partnerships : Collaborate with local businesses, such as cafes, breweries, or event organizers, to cross-promote each other’s offerings. Partnerships can help expand your reach and introduce your food to new audiences.
• Online Ordering and Delivery : Offer online ordering and delivery services to cater to customers who prefer the convenience of enjoying your food from the comfort of their homes or offices.
• Branding and Marketing : Develop a strong brand identity that reflects your food trailer’s personality and values. Invest in professional branding elements, such as logos, packaging, and signage, to create a memorable impression.

Remember that growth requires adaptability and a willingness to learn from both successes and failures. By staying attuned to your customers’ preferences, maintaining high standards, and exploring new avenues, you can successfully expand your food trailer business and achieve long-term success.

A food trailer business can be a huge success when done right. From choosing the perfect menu to setting up and marketing the business, it takes time, dedication and money to make your food trailer dream come true. Remember that much research needs to go into all stages of opening and running your food trailer shop, as well as obtaining permits and licenses for unique regulations in the area you plan on operating from. 

It’s also important to know your target audience and what they’re looking for in order to serve their tastes best and ensure you stay competitive in a highly saturated market. Lastly, managing your finances is key to making your business profitable and ensuring it continues to grow, particularly as the local market might change over time. 

By following these guidelines you have all chances of becoming a successful food trailer entrepreneurs! To discover more helpful content on topics like this, read more Orderific blogs !

Q. What are the legal requirements for starting a food trailer business?  

Ans. Legal requirements vary by location but generally include obtaining relevant permits, licenses, and adhering to local food safety regulations.

Q. How much does it cost to start a food trailer business?  

Ans. Costs vary depending on the trailer size, equipment needed, and location but typically range from $10,000 to $50,000.

Q. Do I need a special license to operate a food trailer?  

Ans. Yes, you typically need a mobile food vending license, but requirements can vary depending on your city or state.

Q. How do I find a good location for my food trailer?  

Ans. Look for high-traffic areas, consider local zoning laws, and seek spots near complementary businesses like breweries or retail shops.

Q. What types of food are popular in the food trailer industry?  

Ans. Popular food items vary by region, but generally include street food favorites like hot dogs, tacos, BBQ, and gourmet sandwiches.

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Business Plan Guide for Food Trailers

Those who start a business can be described as many things: daring, courageous, managerial, intelligent, risk-takers, crazy, psychotic, entrepreneurs, and the list goes on. Whether an individual person embodies a few of these aspects or all of them is, well, always up to mystery. What’s not a mystery is the almost insane amount of work that goes into these enterprises, even those ‘smaller’ concepts like Food Trucks. Money alone, as many an owner can attest, can be almost mind-boggling to wrap any beginning business owner’s head around, supposing they aren’t the kind of person who has a few hundred thousand tucked away for a rainy day. But that really only amounts to half of the craziness any operation has to go through; the real aspect that tests the mettle of a company comes by the WORK that goes into achieving that money, both the loans needed to cover these intense costs at start up and the following work to ensure profit building after opening.

It’s this latter half that truly distinguishes the successful businesses from the closed, for not only does it involve simply doing one’s job, but spending hours, days, WEEKS worth of time even before opening to figure out details one might never imagine they had to factor. One can’t simply think they’ll make enough in the first few years because their idea is great and popular, one needs to actually plan out detailed estimations for profit, detail every single cost that goes into the operation over time, look at location demographics and how they affect them, know exactly how one divides new employee training, simply have a PLAN for the first couple years, and that’s really only scratching the surface. As any restaurant and food truck owner can attest, the act of developing a menu and recipes, though fun and the main face of one’s advertising, your menu won’t be the primary factor when operating a successful business.

And every single one of these tasks is centered and combined into single project, one large stack of paper that determines whether or not you’re even allowed to start running your life career: the Business Plan, or ‘Executive Summary’ in smarty-pants terms. As important for Food Truck owners as it is for large corporations, it’s this plan which one presents to loan offices in order to grant one the money to buy a good chunk of the mountain of expenses one must go through. The importance of this should NEVER be estimated, for not only must it look detailed and impressing, the work that goes into this is what shapes the business owner themselves on the path of guiding their business to success. While writing a business plan is critical to the success of a food trailer there are numerous templates available online that can help short cut the time needed to write one. That’s not to say you shouldn’t still invest a few days or weeks time developing your plan, a guide one can follow to see WHAT you need to find out and HOW it should be put together. But one shouldn’t simply ‘copy and paste’ into the blank sections of these unless, again, one knows exactly where it’s being put and how they got to those figures and predictions.

Developing a Business Plan for a Food Trailer

So then, what do we have to consider to create a Business Plan, particularly for a Food Truck? Let’s start off by going down the basic outline of one of these.

We start off with an Overview of the Truck, the basic description of one’s truck and, most importantly, WHERE you’re operating. Starting with location is key, and this is more than especially true for a Food Truck; one can’t go into this business thinking they can find parking wherever is convenient, they should plan where they want to focus parking, whether it’s a single street location, spread out through different areas, incorporate breweries/etc, or whichever works best, and WHY it will work well. Though explanation and logistics inclusion for that is incorporated later, or kept on the side for your own records/reasoning fuel. A BRIEF (relatively speaking, the more one can realize to be written here without going in-depth on the individual products/services, the better; every little thing that impresses these loan people helps, and nothing more impressing than a fat stack of ink and paper) description of Products and Services follows, to be then moved onto the Financial requirements. The breakdown of this cost will be included later as you discuss and highlight different aspects of the business, but this is where we start with the BIG number; including how much you want from other people and where the rest will be coming from. Make sure to take into consideration not just initial start up, but enough money to handle the first, let’s say, 3-6 month ongoing costs (or more, or less, I’ll let you decide, I always do like having some safe room where I can!).

Mission Statement

The Mission Statement comes, often times, next. Treat it how you want, we all know it’s important, but it should be more than just a catchy phrase/paragraph that acts as the ‘heart of your business.’ This is a, well, statement saying why you want to start your truck and sell your food, yes (a display of your proper convictions and emotions; display that it’s this need and urge that drives you, and others will understand how much you’ll move heaven and earth to put time and quality into it). This is also where one supplies the reason that there is a need for their truck, and thus why it will SUCCEED; nothing too detailed is required, yet, but as always the more things one can supply here the better.

Business Forecasting

At some point you’ll have to put information about who YOU are and why you have the credentials to run this business successfully, along with any major partners in starting this that you may have (ones that help manage the business in one way or another, not simply cooking the food).

But most importantly, you’ll need a Sales Forecast for the next 3 years; not to be based off of how much you WANT to make, or how much a successful truck makes on average, but how much you actually believe you WILL make, should things go well enough, given a variety of factors. Though the information in this section will likely only be listing the amount of profits/sales one expects to make in given months and years, the business owner should have a sound reasoning for how and why they’re able to pull in that number of people to answer the loan officer’s questions, because THIS is the section they will focus on most heavily.

This is where both you and they see return on investment, and seeing something accurate and promising shows credibility, power, and keeps attention. Along similar lines, your Expansion plan can generate the same interest, only instead of showing profits gained one lists the various things you’ll be buying in the future to grow business; and thus, create a solid, lasting career that grows profits. Here is also where you start asking yourself, what else DO you want to do with your truck over the years? Will you improve your truck, or perhaps add more, move to different cities, get a restaurant or simply increase catering services? Are you putting profits into equipment, employees, or perhaps something else? There’s no wrong answer, except of course that you ‘never thought about it’ or ‘want to grow.’ In which case, why should they bother? Though these are all just the main sections to have, details of which how to form them can be found in many an other article, template, or book; their order of which, too, can be somewhat configured by your preference, so long as it reads smooth and makes sense.

Among a couple of these, and strewn throughout and between your sections, should be added and detailed data on other important subjects of your choosing, including things such as but not limited to: area Demographics, SWOT Analysis (a table that sort of goes over your advantages and disadvantages in comparison to local populace, rush hours, and competition), Events analysis and strategies (for getting into them, how often, and profit % made), Employee Training sheets, Employee turnover expectancies, local Rules and Regulations (in particular how you can work with and around them), Distributor info (where are you getting your food, need to justify your costs), monthly to yearly Repair cost estimates, Advertising strategies, etc.

Extended Resources

Have you started to understand the scope of what this means and how much you need to do for this yet? Don’t worry, I may be long-winded and not great at hitting important points, but there are plenty of other links that can help you Food Truck Owners flesh out the details of everything else that needs doing. Here are some of them, along with a few templates to start looking at:

• Step-by-Step Guide – a little section in Entrepreneur, not really a guide but there’s access to forms and an encyclopedia where one can learn more.
• Food Truck Business Plan For Dummies – The big yellow book website has their own small article about it.
• Mobile Cuisine’s Business Plan Article – their own insight on important questions to ask and other considerations.
• Interview About Business Plans – Interview with a food truck owner that wrote his own business plan. This post includes a template.
• Webstaurant Store Article – Similar to other articles, but includes some more good points
• Template and other Business Plan Links – a page full of other helpful sources one can look into for their business plan needs.

We hope this post has been able to somewhat help you on the path to mobile food ownership. At the very least, this collection of links should work to refining your executive summary and its accompanying sections. Good luck on starting your business!

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Sample Business Plan For a Food Truck Business

Writing a business plan is an essential part of starting a successful food truck business. It acts as the guiding document that outlines the goals and objectives, informs decisions, and helps to secure the financing needed to launch the venture, whether it be from lenders or investors. For new food truck business owners, having access to a sample business plan can provide invaluable direction and insights on how to create their own food truck business plan .

Download our Ultimate Food Truck Business Plan Template

Having a comprehensive business plan in place is vital for any successful food truck venture. It will serve as the foundation for your operations, setting out the goals and objectives that will help guide your decisions and actions. A well-written business plan can also give you clarity on realistic financial projections and help secure financing from lenders or investors. An example of a food truck business plan is a great resource to draw upon when creating your own business plan to ensure that all the key elements are included in your document.

Below is an example food truck business plan to help you see what one should look like. It can provide a good starting point for writing a business plan for your food truck. However, it is not nearly as comprehensive and successful in raising capital for your food truck as Growthink’s Ultimate Food Truck Business Plan Template . But it can help you write a food truck business plan for your business.

Food Truck Business Plan Example – Barbecue Brothers On Wheels

Table of contents, executive summary.

• Company Overview

Industry Analysis

Customer analysis.

• Competitive Analysis

Marketing Plan

Operations plan, management team, financial plan.

  Download the Food Truck Business Plan Sample PDF here.

Barbecue Brothers On Wheels is a family-owned and operated BBQ food truck business founded by brothers John and David. After successfully operating their flagship mobile kitchen for the last five years, they are now looking to expand their operations and open up a second location. To do this, the Barbecue Brothers have crafted a comprehensive business plan that outlines their goals and objectives, as well as the steps they will take to achieve them.

The Barbecue Brothers plan to open their second food truck in the heart of downtown Los Angeles. With over one million people living within a five-mile radius, the brothers intend to capitalize on this large population by providing delicious and affordable BBQ cuisine that is prepared on-site with high-quality ingredients. To stand out from their competition, the Barbecue Brothers will offer unique menu items such as pulled pork sandwiches, beef brisket tacos, and smoked turkey wraps.

To fund this expansion effort, the Barbecue Brothers are seeking $250,000 in startup capital from Angel investors. This money will be used for purchasing a new truck and equipment as well as setting up the necessary kitchen space. With a successful track record of satisfied customers, the Barbecue Brothers believe they have what it takes to succeed in this highly competitive industry and are eager to get started on their next venture.

By following this business plan, the Barbecue Brothers will be able to reach their goal of becoming one of the top BBQ food truck businesses in Los Angeles. With your support, we can make our dream a reality and bring delicious BBQ cuisine to even more people.

Company Description

Barbecue Brothers On Wheels is a family-owned and operated BBQ food truck business that has been serving customers in Los Angeles for the past five years. Founded by brothers John and David, the business has quickly become one of the most popular mobile BBQ kitchens in town. With an emphasis on using only high-quality ingredients, they specialize in mouthwatering pulled pork sandwiches, beef brisket tacos, smoked turkey wraps, and other savory favorites.

The Barbecue Brothers have forged successful partnerships with many local businesses as well as organizations such as schools and corporate events which helps to expand their reach beyond just downtown Los Angeles. Their flagship food truck has been consistently recognized for its excellent customer service rating across all online sites helping them build a loyal following throughout their community.

John and David recognize the importance of giving back to those who are less fortunate than them so all profits generated from catering jobs are donated to local charities such as soup kitchens around Los Angeles county. Through these efforts combined with delicious recipes unique to this business, Barbecue Brothers On Wheels has achieved great success in developing its brand identity over the last five years but now they look towards further expansion into more locations within the Los Angeles area.

The food industry in the Los Angeles area is growing rapidly and becoming increasingly competitive. Food trucks offer an exciting alternative to traditional restaurant dining, allowing customers to enjoy high-quality, fresh, and affordable meals without having to commit to a single location. Over the past decade, food trucks have become increasingly popular in major cities across the US, with cities such as Los Angeles boasting over 2,000 licensed food trucks.

The main competition for Barbecue Brothers On Wheels is other food trucks in the area offering similar menu items. This competition forces businesses to stay ahead of their competitors by constantly innovating and reinventing their recipes and menu offerings. In addition, they must create a strong customer loyalty program that will encourage repeat customers and remain competitive on pricing due to a large number of options available to consumers.

Finally, Barbecue Brothers On Wheels must be prepared to scale quickly in order to keep up with the growing demand for mobile dining options in LA county. With careful planning and strategic investments, Barbecue Brothers On Wheels can succeed in this highly competitive market by setting itself apart from the competition.

The customer analysis for Barbecue Brothers On Wheels should focus on two main target markets: mobile diners, and BBQ aficionados.

Mobile Diners : Mobile diners are those individuals who prefer to dine outside of a traditional restaurant setting, either at food trucks or other outdoor locations like events or festivals. These customers tend to be younger, single professionals or families with young children who are looking for convenience, affordability, and delicious meals. They also care about being able to support local businesses and the community.

Psychographics of this target demographic includes people on the go; tech-savvy consumers who are comfortable using online platforms for research and ordering; adventurous eaters who enjoy trying new foods; and those looking for a unique dining experience.

To reach these individuals, Barbecue Brothers On Wheels should invest in an effective digital marketing strategy that includes social media channels as well as online advertising.

BBQ Aficionados : The second target demographic for Barbecue Brothers On Wheels is barbecue aficionados – customers who have an affinity for barbecue cuisine and a preference for authentic flavors. These customers often look beyond just the taste of the food but also seek out restaurants that can offer something special in terms of atmosphere, customer service, quality ingredients, and presentation.

Psychographic characteristics of this group include adventurous foodies seeking out the best barbecue in town; those with a strong appreciation for craftsmanship in their meals; fans of small businesses looking to support local entrepreneurs; and those with a passion for cooking will appreciate the emphasis on high-quality ingredients used by Barbecue Brothers On Wheels.

To reach this audience effectively, Barbecue Brothers should consider investing in traditional print marketing materials such as flyers or brochures that can be distributed at popular BBQ joints around Los Angeles County. Additionally, they could participate in local festivals that draw large numbers of barbecue enthusiasts from all over California making sure to bring enough samples so everyone can get a taste of their signature dishes.

Competitor Analysis

For a BBQ food truck business like Barbecue Brothers On Wheels, competitor analysis is essential for success. In the highly competitive Los Angeles food truck industry, it is important to identify the main competitors and understand their strengths and weaknesses. Doing so will allow Barbecue Brothers to set themselves apart from the competition by offering something unique that will draw in customers.

The main competitors of Barbecue Brothers On Wheels are other BBQ-focused food trucks in Los Angeles County. These include notable names such as The Rib Whip, Pig Out Delights, Smoke N’ Grillers, and Hog Heaven BBQ.

The Rib Whip is known for its specialty sandwiches featuring slow-cooked meats paired with signature sauces and fresh vegetables on a hoagie roll. They cater to both lunchtime and evening crowds alike, serving up large portions at a reasonable price. Strengths of The Rib Whip include quality ingredients, generous portion sizes, affordability, convenience, and excellent customer service. However, one area where they could improve is the level of creativity in their menu offerings which may not be appealing to more adventurous or experimental eaters looking for something new every time they visit The Rib Whip.

Pig Out Delights serves classic BBQ favorites such as ribs, pulled pork sandwiches, macaroni and cheese topped with bacon bits, and sweet potato fries. Their signature dishes are made using locally sourced ingredients whenever possible and come in generous portions that can easily be shared among two or three people. Strengths of Pig Out Delights includes freshly prepared meals made with high-quality ingredients at very fair prices as well as attentive customer service that many customers have come to expect from this establishment. Unfortunately due to its location away from popular downtown areas like Hollywood or Downtown LA, some customers are unable to try out this delicious cuisine unless they make a special trip out there- something many LA locals might not be willing to do just for some good BBQ!

Smoke N’ Grillers offer classic American BBQ fare such as brisket sandwiches slathered in house-made barbecue sauce along with sides like cornbread muffins or coleslaw salad. They focus on providing generous portions at an affordable price point while allowing customers to customize their own meals with various toppings and condiments. Strengths of Smoke N’ Grillers include their location in a busy part of town, competitive prices, and their ability to accommodate special dietary requests. On the other hand, Smoke N’ Grillers could improve its menu by offering more creative and unique dishes that can differentiate them from the competition.

Finally, Hog Heaven BBQ is a gourmet BBQ food truck that serves up only the finest cuts of meat prepared with signature rubs and sauces. They focus on delivering high-end dining experiences at an affordable price, setting them apart from other BBQ establishments in the area. Strengths of Hog Heaven include their commitment to using only the freshest ingredients, their quality service, and their delicious dishes that consistently wow customers. However, they could improve by diversifying their menu with more budget-friendly options or dishes that cater to different dietary needs.

By understanding their competition, Barbecue Brothers On Wheels can identify areas of improvement as well as opportunities to stand out and attract more customers. They can focus on providing unique dishes that are only available at their food truck and focus on delivering excellent customer service. Additionally, they can look into utilizing local ingredients whenever possible in order to appeal to customers who are conscious of where their food is coming from. By doing these things, Barbecue Brothers On Wheels can become a leader in LA’s BBQ scene.

Barbecue Brothers On Wheels is the newest BBQ food truck to hit Los Angeles. Our mission is to provide customers with an unforgettable dining experience that combines quality ingredients, generous portions, and unique flavors for a price that can’t be beaten.

Our Product : We offer classic American BBQ fare such as brisket sandwiches slathered in house-made barbecue sauce enhanced by our signature rubs and sauces. All of our dishes are freshly prepared using locally sourced ingredients whenever possible and come in generous portion sizes that can easily be shared among two or three people.

Price : At Barbecue Brothers On Wheels, we understand that value matters just as much as flavor so we strive to keep our prices competitive without sacrificing quality or taste. You won’t find better deals anywhere else!

Promotion : We will promote through digital channels such as Facebook, Instagram and Twitter along with local advertising campaigns like print ads in newspapers and magazines. Additionally, word-of-mouth referrals from satisfied customers are key to helping us spread the word about Barbecue Brothers On Wheels!

Place : Our food truck is conveniently located on busy city streets where commuters have easy access during their lunchtime break or while they’re running errands. We also offer catering services for events such as office parties and family gatherings.

At Barbecue Brothers On Wheels, our goal is to provide customers with an unforgettable and unique dining experience. Our daily operations focus on delivering quality food that is freshly prepared using locally sourced ingredients whenever possible. Every day we will start by preparing the sauces and rubs for our signature dishes as well as preparing the sides. Once all of the ingredients are prepped and ready, we will begin cooking on-site to ensure that every order is served hot and fresh.

Staff Requirements:

For the successful day-to-day operations of Barbecue Brothers On Wheels, we need a team of dedicated individuals.

• Chef – To prepare the signature dishes using fresh ingredients and signature sauces.
• Cashier – To take orders and process payments in a timely manner.
• Food Runner – To deliver orders to customers quickly and accurately.
• Cleaner – To make sure the food truck is clean and presentable for customers.

We need a variety of supplies in order to run our business effectively. This includes ingredients, paper products, cleaning supplies, and small wares. We will focus on sourcing all of our supplies from local vendors to ensure that we are using quality ingredients while supporting the local economy.

Our menu consists of classic American BBQ fare such as brisket sandwiches, pulled pork, and ribs. We also offer sides like slaw, potato salad, and baked beans. In addition to our regular menu, we will offer daily specials that can range from tacos to nachos.

Customer Service:

At Barbecue Brothers On Wheels, we strive to provide our customers with the best possible experience. Our goal is to make sure every customer is satisfied by delivering excellent customer service that is prompt and friendly. Additionally, we will listen to feedback and make changes as necessary to ensure that customers are always happy with their experience.

The safety of our customers and staff is paramount. We will adhere to all regulatory standards and best practices when it comes to food handling and sanitation. Additionally, anyone working in the food truck must wear protective gear such as gloves, masks, and hats.

John and David are the co-founders of the Barbecue Brothers On Wheels. John, who has a background in culinary arts, is the head chef and primary visionary of the business. He oversees operations and ensures that all dishes are made with the finest ingredients. His passion for barbecue stems from his childhood in Texas where he fell in love with the art of making authentic, mouth-watering barbecue.

David is an experienced business professional and handles the administrative side of the operation. He focuses on marketing, financials, and customer relations. His goal is to make Barbecue Brothers On Wheels a household name by providing unbeatable quality and service.

With their founding Members John and David teaming up, Barbecue Brothers On Wheels is set to be the go-to BBQ food truck for city dwellers.

At Barbecue Brothers On Wheels, we understand that the financial aspect of running a business is integral to its success. We have formulated a financial plan that will help us achieve our goals and ensure the longevity of our business.

Startup Costs:

To get our business up and running, we need to cover a variety of startup costs such as purchasing equipment, leasing a truck, and acquiring ingredients.

Operating Costs:

Once we are open for business, our operating costs will include labor and overhead expenses. We plan to keep these costs in check by implementing cost-saving methods and leveraging technology to streamline processes.

Revenue Model:

Our revenue model relies on selling our signature products and daily specials at a fair price. We will also pursue additional revenue streams such as catering and delivery services.

Profitability:

Our goal is to achieve profitability within two years of launching the business. We plan to do this by increasing revenue through catering services and expanding our customer base, as well as reducing expenses by maximizing efficiency and maintaining ongoing cost-saving practices. Additionally, any profits will be reinvested into the business to further expand our services and capabilities.

Commitment to Excellence:

At Barbecue Brothers On Wheels, we are committed to delivering the highest quality product and service possible. We strive to use only the freshest ingredients and prepare our dishes with care. Our staff is highly trained in customer service, food safety, and proper food handling techniques.

We understand that quality is paramount and that is why we will never sacrifice our standards. We want to build a long-lasting business that customers can trust and rely on for delicious, mouth-watering barbecue cuisine.

Sample Menu

• Fried Catfish
• Pulled Pork Sandwich
• Smoked Sausage Platter
• Hand-cut French Fries
• Baked Beans
• Collard Greens
• Corn Bread Muffins
• Cobbler Pie

Financial Projections

Balance sheet.

[insert financial statement]

Income Statement

Cash flow statement, food truck business plan example pdf.

Download our food truck business plan pdf here. This is a free food truck business plan example to help you get started on your own food truck plan.  

How to Finish Your Food Truck Business Plan in 1 Day!

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How to Start a Food Truck Business

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1. Plan your costs and find a truck

2. get approved by the board of health, 3. get permits and licenses, 4. decide how you’re going to prepare your food, 5. hire employees and get mobile food vendor badges, 6. figure out where to park, 7. start marketing and promoting your food truck, 8. consider using a point-of-sale system, 9. perfect your day-to-day plan, the bottom line.

Lining the streets and sidewalks of every corner with cheap, tasty eats, food trucks — once thought to be just a fad — have proven they’re here to stay. In the past several years, the multi-billion-dollar food truck industry has become increasingly popular as sidewalk chefs reinvent street food, launching the gourmet food truck craze. From 2016 to 2021, the industry saw a 7.5% growth rate, according to Los Angeles-based industry-research firm IBISWorld — and it doesn’t seem to be slowing down anytime soon.

However, starting a food truck business is not as simple as buying a truck and cooking up some food. With any new entrepreneurial endeavor, and particularly food businesses , there is a lot of planning and preparation required even before you get into the details of the actual operation.

In this guide, we’ll walk you through, step by step, how to start a food truck. Plus, we’ll include tips from Debbie and Derek Kaye — who run the booming tri-state food truck business, Eddies Pizza Truck & Cart.

Before we break down our steps on how to start a food truck business specifically, let’s briefly discuss some of the actions you’ll want to take first — when you start a food truck, or any other business:

Write a business plan: Although you may want to get your food truck up and running as soon as possible, a well-thought-out business plan will certainly help you in the long run. By thinking out your long-term plan ahead of time, you’ll have a guide to follow as you continue through the process of starting your food truck.

Choose your business legal structure: Before you start thinking about trucks, cooking and where to park, you’ll need to decide how your business will legally be structured. Will you operate as a sole proprietorship or maybe a partnership? A business attorney or online legal service may be useful in helping you make this decision.

Register your business: Once you’ve determined your legal structure, you’ll want to register your business name, if necessary, as well as register for federal, state and local taxes. You’ll more than likely need to get an employee identification number, or EIN, from the IRS.

Open a business bank account: After you’ve registered for your taxes, you’ll want to open a business bank account as the first crucial step in separating your business and personal finances. This account will be the base for you to manage and organize your funds as you go through the process of starting a food truck.

At this point, you’ll be in good shape to actually get your business off the ground. Let’s break down how to start a food truck:

First, you’ll need to think about costs.

How much does it cost to start a food truck? It’s hard to give an accurate estimate for startup costs because there are so many possibilities in what you’ll need to get started. First, you’ll have to find the right truck for your business and you’ll likely have to get it custom made to fit your needs, which can cost anywhere from $20,000 and $40,000. You’ll also want to consider costs such as:

Ingredients and food.

Salary and benefits for employees.

Technology to operate your truck.

Marketing, advertising and more.

Your actual truck will be the largest and most pressing expense you’ll need to pay for. Before settling on a truck, you’ll want to have a few layout options, keeping in mind what specifically you’ll need for your food truck business.

You might consult various food truck vendors or other business owners to get a sense of what different layouts look like and which one might work best for you. It’s important to also keep in mind that things tend to break a lot more on a truck, cautioned Debbie Kaye, so you’ll want to make sure you consider this in your planning process and have enough finances on hand in case the inevitable happens.

“Appliances weren’t meant to be on wheels, so they frequently need repairing,” she tells us.

With this in mind, you might also think about your various food truck financing options — such as different loans and business credit cards — to cover many of your startup costs.

How much do you need?

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We’ll start with a brief questionnaire to better understand the unique needs of your business.

Once we uncover your personalized matches, our team will consult you on the process moving forward.

Next, you’ll have to sort through the rules and regulations you’ll need to abide by. As a food-based business, there will definitely be more considerations to take within this regard.

Therefore, you’ll likely want to first determine what Board of Health regulations you need to follow. It probably isn’t surprising to learn that just like health department inspectors check food at restaurants, the same goes for food trucks. Most inspections are conducted to at least verify the following:

Proof of ownership, identification and license of the vehicle.

Proof of District-issued Food Manager Identification Card.

Food is stored and kept at proper temperature.

Records of food purchase.

Health and fire codes are met.

After figuring out your health requirements, the next step involved in how to start a food truck is getting the necessary permits and business licenses. Once again, because starting a food truck business means handling food and serving it to customers, there will likely be a variety of regulations and permit requirements to sort through. Additionally, the specific licenses and permits you need will depend largely on your state and city.

In fact, some cities, including New York City, have limits on the number of truck permits issued at a time. You’ll want to visit your city’s website to find out exactly what you need to do to get the proper documentation. Keep in mind that this process may take time and will also likely include fees and proof of a Health Department permit, tax certification and liability coverage.

Once you’ve figured out the behind-the-scenes details and decided on your truck, it’s time to think about your product.

After all, a crucial part of learning how to start a food truck business is deciding what kind of food you’re going to make and sell, how that process will work, what you’ll need and what your menu will look like. As you think about these things and start making decisions, you’ll want to remember that unlike starting a restaurant with a brick-and-mortar location, a food truck has limited space — so it can be difficult to prepare food inside.

Therefore, you’ll want to decide whether it’s best for your business to prepare food ahead of time before heading out for the day’s work or if you can feasibly prepare everything on-site. Additionally, when perfecting your recipes, you’ll want to make sure the food on your menu can be repeated in large quantities, taste consistently good, is easy to serve, is easy to eat and can travel well.

With a food plan in mind, the next thing you’ll need to do when starting a food truck is think about hiring staff. In a small environment like a food truck, you obviously won’t be able to have too many employees, but depending on your food, process and the demand you may face, you’ll want to consider hiring help.

When you first start out, you may be able to work with friends, family or a partner, but if your food truck grows quickly, some part-time or full-time employees will likely be helpful. Plus, when it comes to food truck employees, you’ll need to go beyond the typical process of hiring and onboarding a team member.

To explain, aside from all the licenses and permits you need to get as a business owner, each of your employees needs to have a mobile food vendor badge in order to legally work and serve food in your truck. And, unfortunately, it takes about four months to get this badge.

“It is really frustrating to hire someone and tell them they can’t begin working for four months,” says Kaye. “It is quite the backward system that the food truck association has been trying to work on getting fixed, but no luck so far. If [you’re] caught without the badge, it is a $1,000 fine.”

If you anticipate you’ll need staff for your food truck, you’ll want to get this process out of the way and hire your first employee from the get-go. “It’s even more frustrating,” says Kaye, “because if your business loses an employee, you have to wait four months for a new employee to obtain their badge, which means that you might not have enough employees to work lunch and dinner services.”

One of the benefits (and also challenges) of starting a food truck business is the mobile element. While you have the ability to go (to a certain extent) where your customers are, you’ll also need to figure out where the best places are to attract customers, and perhaps just as importantly where you can and cannot park your truck.

Just as is the case with licenses and permits, the restrictions around parking for your food truck are going to be specific to your city; therefore, you’ll want to consult your local regulations to determine what your options are.

It’s very likely that if you’re in a larger location, like New York City, this process will be all the more difficult.

“Technically there is a book that lists where you can and can’t park,” says Kaye. “However, there is a loophole in the system and trucks can be moved by the police at any time from any spot. It is quite frustrating.”

These strict rules and regulations on New York City’s streets had the Kayes paying fines up to $1,000 a month at one time. According to Kaye, finding parking has only become more complicated as more gourmet food trucks are appearing around the city.

With this in mind, you’ll want to take extra care to determine the rules (and any possible loopholes) for your particular location.

First, you’ll need to plan and execute some marketing tactics to inform the local community of your food truck’s existence.

You might plan a “grand opening,” or see if you can take part in a local event to draw up attention and customers. You’ll also want to consider starting a website and social media presence, as well as advertising around town.

Moreover, as a mobile business, whose location can change on a daily basis, it’s important to keep your customers aware of where you’ll be. Whether this means making an established schedule on a weekly basis or simply keeping your customers up to date on your website or social media accounts, you’ll need to keep this in mind.

Although you may very well be able to run your food truck with a paper-based order system and a cash drawer, you might consider investing in a point-of-sale system to automate the process. With your food truck POS system , you’ll be able to manage orders, accept payments (including credit cards), as well as track inventory, create loyalty programs and more.

In fact, there are a variety of POS systems on the market designed specifically for food trucks.

By using one of these systems, you’ll be able to manage everything in one place, speed up and simplify your processes, and therefore, better serve your customers. This is especially important for food trucks, which often experience a rush of customers for a few short hours a day — meaning customers can end up waiting in long lines. In this case, you might consider using a pre-order system to help your food truck handle this kind of rush in business.

According to Kaye, running a food truck business is much more difficult than people think because most people see food trucks only operating during lunch hours.

“What people don’t think about is that to get our spot, we arrive at 6 a.m.,” she explains. “That means we get to our kitchen by 4 a.m. to prep and drive to the spot. After lunch, we drive back to our kitchen and have to clean the truck and the dishes. So for just a few hours of service, we work a 12- to 15-hour day.”

Therefore, like the Kayes, you’ll want to think about how your day-to-day will look: how you’ll work with your employees, where you’ll be on a daily basis, which days will require more time or investment than others. By planning ahead of time, even if just at the beginning of every week, you’ll be able to maximize your time and hopefully, your business as well.

Along these lines, you might also want to think about if your strategy will simply consist of parking around town or if you’ll consider taking part in local events, or even start catering .

Start Your Dream Business

Ultimately, learning how to start a food truck is going to take significant time, effort and investment.

Athough the competition has gotten tougher, if you’re able to carve out a niche, you have a great chance of success without the high costs of opening up a restaurant.

Moreover, if your plans are to open a restaurant eventually, a food truck can be a great starting point. For instance, Laura O’Neill and her co-founders, Ben and Pete Van Leeuwen, started the Van Leeuwen Artisan Ice Cream truck in the spring of 2008. Since then, the trio has received so much success, their business now includes over 20 locations, including both storefronts and trucks in New York and LA.

According to O’Neill, the food trucks allowed the co-founders to explore different locations to figure out who the customers were and what kind of food they liked to eat. Therefore, in a way, it allows you to test out your food creations before having to commit to a costly lease and other high overheads.

Plus, as you figure out how to start a food truck and get your business up and running, you might ultimately decide the mobile business life is the way to go and continue to invest in different trucks around your city or state — the possibilities are endless.

This article originally appeared on JustBusiness, a subsidiary of NerdWallet.

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On a similar note...

Mobile Catering Business Plan

The food and beverage industry is a booming business where many successful entrepreneurs thrive. Besides the usual sit-down restaurants and retro-inspired diners, another popular trend has made a lasting mark in the field, which is none other than everyone’s favorite mobile catering. Launching a mobile catering business—be it a food cart, truck, van, or trailer—can be a unique and rewarding business venture for any entrepreneur. You may also see importance of business plan .

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Yet, it can also be a highly challenging process with its own distinctive set of considerations that business owners must take into account before they can officially launch. Like any other endeavor, there’s a lot to take in, and it can often be a bit overwhelming. This is why having a well-defined catering business plan in place is vital to the company’s success.

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Mobile Catering Business Plan Guidelines Example

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Types of Mobile Catering Businesses

Hot dog stands. Ice cream trucks. Mexican food vans. Breakfast trailers. You name it, and you can find them just about anywhere!

Mobile catering is a type of business that involves selling food and/or beverage items from some sort of vehicle. Unlike the traditional street-side restaurants we’re accustomed to, most mobile catering businesses do not have a permanent service location.

Most of these businesses park around busy streets, concert arenas, sports stadiums, schools, parks, or any venue that generates the most traffic. And since the whole point of this type of catering is to transport goods to different consumer bases, having a good vehicle to make your rounds is beneficial in a lot of ways. You may also see annual plan examples .

Here are some of the most common types of mobile catering vehicles that businesses invest on:

1. Food Trucks

Food trucks are considered to be the most preferable vehicle choice of most vendors in the mobile catering industry. This has a lot to do with their wide range of sizes and mobility.

A food truck is to be defined to be a licensed, motorized mobile food unit used to sell a company’s offered items to the general public. The whole concept of a food truck usually varies from city to city. In some places, you can find food trucks with heating units attached to the back of a pickup truck. You may also like company plan examples .

But in other areas, a food truck is basically a delivery truck with a built-in mobile kitchen. These trucks typically carry fully functional kitchens that are specially regulated like any other commercial kitchen. These food trucks are also required to meet certain standards to ensure that the customized vehicle is safe to travel with in between uses. You may also check out how to make a business plan .

The great thing about food trucks is that it’s far more mobile compared to an average food cart or trailer. Drivers can also settle in parking spaces designated for one or two cars, which can be convenient along street-side locations.

2. Food Carts

If you don’t have the money to invest on a food truck, or if you think the size of the vehicle is too large for your own liking, then you could opt for a food cart instead.

Food carts are different from food trucks not just in size, but because of how they do not travel under their own power. These carts are usually towed by another vehicle and are dropped off at a particular location for the time they’re permitted, which can last for a few years or so. You might be interested in catering receipt examples .

Take note that the capacity of a food cart are also limited due to its size. Cooking equipment, ingredients, and other stocks may be difficult to store alongside staff members inside the vehicle. While being smaller in size does have its downsides, if you look at it from a different perspective, it also carries several advantages in terms of cost-effective alternatives. You may also see catering invoice examples .

With less space, powering your cart would require lower costs in propane and electricity. Having a lower power head to operate gives you the opportunity to maintain a lower price range than that of competing mobile businesses.

3. Food Trailers

Similar to food carts, food trailers also require a drive-train system to tow them around. You might have heard about people camping or living in trailer houses, so you can just imagine the amount of space that vendors can maximize inside the vehicle. The size of the trailer allows business owners to install much larger kitchens and storage equipment to cater to a much larger crowd. You may also like examples of catering logo designs .

However, the size and limited mobile capacity of a trailer has its disadvantages as well. Most cities do not allow trailers to park on public streets, which means that owners must only station their vehicle in a static location, or even limit its services toward serving customers at large events, such as music festivals and sports arenas. You may also check out strategic plan examples .

4. Bustaurant

Every heard of a restaurant in a bus?

If you’ve tried eating at a food truck before and thought it was a unique dining experience to remember, then you’re sure to enjoy eating at the newest craze of mobile food catering: the bustaurant.

Rather than standing at a curb to order and eat your food or beverage meals, customers of these eateries are given the option to step on board and eat their meals at special dining tables built inside the bus.

Although the state-of-the-art designs and kitchen equipment is a fresh concept that appeals to many consumers, city ordinances still prohibit kitchen operations to push through while the vehicle is moving. This is to avoid fatal kitchen injuries or accidents from occurring. You might be interested in business plan guidelines examples .

Hence, most of the food served at the restaurant are either prepared off-site or while the bus is parked at a designated location.

Mobile Catering Business Plan Template

Mobile Food Catering Business Plan Example

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Printable Mobile Catering Business Plan Example

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Advantages of the Mobile Catering Business

Is mobile catering really for you?

You may be on the fence with your decision, especially when mobile catering seems like a risky business to invest your capital on. To help you figure out a wiser choice, here are some reasons why the mobile catering business is a good option:

1. Maneuverability

Unlike the average brick-and-mortar businesses you find along the streets and inside of shopping centers or malls, mobile catering covers a wider audience from different demographics. It’s the best solution if you need to get around to different sites or event locations within the day. You may also see how to create a business plan ?

There could be a minor league playing at the local ball park from 10 a.m. to 2 p.m., and a huge rock concert held at Madison Square Garden from 6 p.m. to 2 a.m. In both occasions, you can expect a lot of hungry event-goers hoping to grab a bite from a food stand serving affordable delights.

Operating a mobile catering business is so easy! You drive up a designated location, park, open the hatch of your van or truck, and start serving customers. It’s the quickest and easiest restaurant unit to operate from, leaving you with enough time to do other things as well. You may also like hotel business plan examples .

3. More Opportunities

With the right vehicle unit and mobile vehicle design, grabbing a slot at crowded events would be a lot easier. Visually appealing units often attract more customers thanks to its exterior design.

This is a perfect touch for Instagram-worthy events such as outdoor music festivals and town fares where aesthetics are everything. Some people might not even care about the type of food you serve, as long as they could take a good photo with your van and food items. The amount of exposure generated from these events is also a great form of brand marketing .

4. More Profit

The more work you get, the more profit you receive. These days, a converted vintage van is already considered as a fashion statement that can attract many buyers to your business.

Drawing more people to your mobile business would also raise the demand on your goods. Although most restaurants tend to increase their product prices once they have established a name for themselves, don’t be too quick to jump in on the bandwagon. Price hikes may possibly destroy the reputation of a business among former and current customers.You may also check out market analysis business plan examples .

5. Good Investment

Perhaps your uncle or grandfather owns a vintage van that he doesn’t use anymore. Rather than waiting for the van to rot in your garage and have it sold to the junk shop, converting the van into a mobile catering vehicle is a great investment. You can remodel the whole vehicle and keep some of its key features for a more classic vibe. It’s also a good business opportunity if you feel like leaving the 9-to-5 cycle of a corporate slave. You might be interested in risk plan examples .

Short Mobile Catering Business Plan Example

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Standard Mobile Catering Business Plan Example

How to Launch a Mobile Catering Business

While the thought of operating a mobile catering business can be enticing, the initial process of running a successful catering company demands careful and precise planning on every aspect of the business.

That being said, here are some useful tips to get you started:

1. Prepare a business plan.  

Before you begin, no matter how sure you are about your decisions, always remember the value of planning.

A comprehensive  business plan serves as your road map to success. It should define your company goals, target audience, and market competitors in a clear and concise manner. The outline of your plan must contain everything from your initial start-up budget to your yearly sales as well.

2. Secure legal permits and licenses.

City ordinances and laws will limit the scope of your proposed plans, which is why you need to have these identified and settled before your launch. To do so, research applicable laws in your area regarding food and alcohol distribution, as well as trailer regulations in terms of equipment and catering sites. You would also need to have the necessary licenses and the right insurance in place to operate your business. You may also see  how to do market analysis of a business plan .

3. Set your price list.

Once you have decided on your catering menu , you may want to consult your financial adviser about food markup rates and employee pay. Discuss the types of food you plan to serve, the costs needed to produce that food, and the amount you need to charge in order to make a profit. Remember to have a clear pricing with the inclusion of VAT as per legal regulations.

4. Purchase a transport vehicle and other equipment.

Decide on the type of vehicle you wish to use for your catering business. This will help you determine an efficient layout on the vehicle’s interior and exterior arrangements, along with the equipment and health and safety features that come with it. You do have the option to convert a new or used unit for your vehicle, as long as it meets the legal standards. You may also like business operational plan examples .

5. Hire a staff.

You don’t need a lot of people to manage your daily operations, as a total of two to four staff members would be enough, depending on the number of people that could fit into the van or truck.

6. Look for food suppliers.

If you want to save money and ensure that your customers are served with fresh and high-quality produce at all times, building a relationship with an affordable, yet reliable, food supplier is crucial. Many suppliers offer great discounts for bulk orders, the kind of deals you won’t find at grocery stores or even the farmer’s market. You may also check out business plan outline with examples .

7. Market your business.

The right location plays a huge factor in the success of your business. But considering how fierce the competition can be, you might want to start handing out restaurant flyers and food coupons to draw in customers. You could also develop a website and a social media profile to reach out to a wider audience.

From simple street food to haute cuisine, the mobile catering business covers a wide variety of food and beverage specialties to cater to food-lovers and hungry customers everywhere. So whether you plan on opening an ice cream van, a taco truck, or a mobile hot dog cart around your neighborhood, you should always have a good catering company business plan in place to ensure the success of your new venture.

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Moscow International Business Center (Moscow City)

• Guide to Russia

What can you do at Moscow City?

• Dine in style: Moscow City is home to 100+ cafes and restaurants, including Europe’s highest restaurant and ice-cream shop
• See Moscow like never before: Ascend to one of Moscow City’s observation decks for an unparalleled panorama of Moscow
• Admire world-class architecture: Each of Moscow City’s skyscrapers has distinctive architecture and design
• Learn something new: Visit the Museum of High-Rise Architecture in Moscow or the Metro Museum

Moscow City is a multifunctional complex in the west of Moscow, which has come to represent the booming business of Russia’s capital. Its skyscrapers enrich Moscow’s skyline, contrasting the medieval cupolas and Stalinist high-rises. Visitors to Moscow City can enjoy entertainment high in the sky, as the complex is home not just to offices, but to restaurants, cinemas, viewing platforms, and museums.

Photo by Alex Zarubi on Unsplash

History of Moscow City

Moscow City was first conceived in 1991 by honoured Soviet architect Boris Tkhor, who proposed to construct a business center in Moscow. It would be complete with gleaming skyscrapers rivalling those of New York and London, to reflect the new life and growing ambitions of post-Soviet Russia.

The chosen site was a stone quarry and disused industrial zone in western Moscow, in between the Third Ring Road and Moskva River. Initially, the territory was divided into 20 sections arranged in a horseshoe shape around a central zone. The skyscrapers would increase in height as they spiralled around the central section, with shorter structures built on the waterfront to give the taller buildings behind a view of the river. 

Architect Gennady Sirota, who contributed to iconic projects such as the Olympic Sports Complex on Prospekt Mira, was selected as the chief architect, and many other world-famous architects were attracted to Moscow to realise their visions in Moscow City.

What can you see and do at Moscow City?

Where Moscow’s cityscape was once dominated by Stalin’s Seven Sisters skyscrapers , this is no more. Moscow City is home to eight of Russia’s ten tallest buildings, six of which exceed 300 metres in height. More buildings are still under construction there today, including the One Tower (which will be Europe’s second-tallest building). Once completed, Moscow City will comprise more than 20 innovative structures.

Each of Moscow City’s skyscrapers was designed by its own architect, lending the cluster of skyscrapers a unique appearance. Aside from being a site of architectural wonder, Moscow City is a place for leisure and entertainment with over 100 cafes and restaurants, exhibition spaces, cinemas, viewing platforms, and more.

Photo by Nikita Karimov on Unsplash

Federation Tower

• East Tower: 374m, 97 floors; West Tower: 243m, 63 floors
• Completed in 2017
• Architects: Sergey Tchoban and Peter Schweger

The East Federation Tower is the tallest building in Moscow, and the second-tallest building in Europe after the Lakhta Centre in St Petersburg. Visitors can enjoy a luxurious meal of seafood, truffles or steak at restaurant ‘Sixty’ on the 62nd floor of the West Tower, or visit Europe’s highest observation deck, ‘Panorama 360’, on the 89th floor of the East Tower.

Did you know? The ice cream and chocolate shop on the 360 observation deck are the highest in the world!

• South Tower: 354m, 85 floors; North Tower: 254m, 49 floors
• Completed in 2015
• Architect: Skidmore, Owings & Merrill LLP

The South OKO Tower is the third-tallest building in Russia and Europe. Here, you can visit ‘Ruski’ to dine on hearty Russian cuisine cooked on a real Russian stove, and have a drink in the ice bar. Alternatively, visit restaurant, nightclub and performance space ‘Birds’; the restaurant is the highest in Europe, situated on the 86th floor roof terrace alongside an observation deck. The OKO Towers are also home to karaoke club ‘City Voice’.

Did you know? Underneath OKO Towers is the largest underground parking in Europe, with 16 levels and 3,400 parking spaces.

Mercury Tower

• 339m tall, 75 floors
• Architects : Mikhail Posokhin, Frank Williams, Gennady Sirota

Another multifunctional skyscraper, which was designed as the first truly ‘green’ building in Moscow. The Mercury Tower has a distinct geometric shape and copper-coloured glazing, and was the tallest building in Europe upon completion. Visit ‘More i myaso’ (Sea and meat) on the first floor of the tower to enjoy European and Mediterranean cuisine whilst surrounded by greenery. On the 2nd and 40th floors a modern art gallery, the ‘ILONA-K artspace’, has just opened.

City of Capitals

• Moscow Tower: 302m, 76 floors; St Petersburg Tower: 257m, 65 floors
• Completed in 2009
• Architect: Bureau NBBJ

The unique geometric design of the City of Capitals towers resembles stacks of rotating blocks, and is rooted in Constructivism of the early Soviet period (many Soviet Constructivist buildings can be found in Moscow). Visitors to the Moscow Tower can enjoy a range of cuisines – traditional Italian dishes on the summer terrace of ‘Tutto Bene’, Panasian cuisine in the tropical luxury of the ‘Bamboo Bar’ on the 1st floor’, and poke or smoothie bowls at ‘Soul in the Bowl’ cafe on the 80th floor.

Tower on the Embankment

• Tower A: 84m; Tower B:127m; Tower C: 268m, 61 floors
• Completed in 2007
• Architects: Vehbi Inan and Olcay Erturk

After completion, the Tower on the Embankment was the tallest building in Europe, and is now the 13th tallest. It houses the headquarters of several large Russian and international  companies, including IBM and KPMG. There are two cafes located on the 1st floor of Tower C – self-service café ‘Obed Bufet’ (Lunch Buffet) and Bakery Chain ‘Khleb Nasushchny’ (Daily Bread).

Evolution Tower

• 255m tall, 54 floors
• Architects: Philip Nikandrov and RMJM Scotland Ltd

Evolution is Moscow City’s most recognisable tower, and the 11th tallest building in Russia. Its façade is a true architectural marvel, comprising continuous strips of curved glazing spiralling high into  the sky. According to the architect, Philip Nikandrov, the spiral shape of the tower honours centuries of architectural design in Russia, from the onion domes of St Basil's Cathedral to Vladimir Shukhov’s Tatlin Tower, a masterpiece of Constructivist design. Outside the Evolution tower is a landscaped terrace and pedestrian zone descending to the Presnenskaya Embankment, which was also designed by Nikandrov.

Did you know? Moscow’s largest wedding palace was supposed to be built on the site of the Evolution tower, though the project was abandoned.

• 239m tall, 60 floors
• Completed in 2011

Imperia’s interesting design has a curved roof and an arched glass façade. Inside the tower are various cafes including ‘City Friends’ for all-day breakfasts and light lunches, ‘Mama in the City’ for simple meals of Russian cuisine, and ‘abc kitchen’ for European and Indian-inspired dishes. Alternatively, visit ‘High Bar’ on the 56th floor for cocktails with a view. In Imperia you’ll also find the Museum of High-Rise Construction in Moscow (suitably located on the 56th floor), and the Camera Immersive Theatre.

Did you know? Inside Vystavochnaya metro station is the Metro Museum , dedicated to the history of the beautiful Moscow Metro!

• 130m tall, 26 floors
• Completed in 2001
• Architect: Boris Tkhor

Tower 2000 was Moscow City’s first tower. It stands on the opposite bank of the Moskva River, and houses a viewing platform from which visitors can admire an unparalleled panorama of Moscow City. The Bagration Bridge reaches across the river from the tower to Moscow City, and underneath are piers from where you can take boat trips.

Photo by Alexander Popov on Unsplash

Afimall is Moscow’s largest entertainment and shopping complex, home to 450 shops, cafes and restaurants, a cinema, and a virtual-reality game park. The shopping centre is located in the central section of Moscow City, and a cinema and concert hall are currently under construction there.

What’s nearby?

Sechenov Botanical Gardens: The botanical gardens of the First Moscow State Medical University was created for students’ training and research in 1946. Today it is open for free visits, and is home to a large arboretum.

Park Krasnaya Presnya: This park belonged to the Studenets estate of the Gagarin princes. It is a monument of 18th and 19th century landscaping, with Dutch ponds, ornate bridges, and tree-lined alleys. There are also sports facilities, sports equipment rental, and cafes.

Photo by Akkit  on Wikipedia

Essential information for visitors

Website: https://www.citymoscow.ru/

Email: [email protected]

Phone: +7 (495) 730-23-33

Nearest metro: Mezhdunarodnaya (closest to the skyscrapers), Delovoy Tsentr (underneath Afimall), Vystavochnaya (closest to Expocentre)

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Moscow-City – The Moscow International Business Center

• 3 years ago

Moscow-City is an iconic location for life and work in Russia’s capital. Enormous skyscrapers, business centers, the best restaurants and retail spaces – all this is concentrated in one place. The ultramodern Moscow-City towers are truly striking in their outward appearance, and the layout of the apartments inside and the fantastic views that can be seen from the higher floors are nothing short of impressive.

This skyscraper compound, often referred to as Moskva-City, is the Russian take on Manhattan, where businessmen strike multi-million dollar deals daily while ordinary life goes on next door. Its state of the art spaces offer the ultimate convenience. The infrastructure of this business district is so well-developed that anyone can find something interesting for themselves here: from residential apartments to boutiques, clubs, exhibitions and more.

When the foundations for the Moscow-City skyscrapers were laid, a special kind of concrete was used, the properties of which are amplified by many times compared to standard concrete. Even in the event of a plane crashing into one of the buildings, the structural integrity of the towers will be preserved.

The architects of the Moscow-City Business Center have created a unique locality that has integrated into itself the hub of the capital’s business life and a whole ensemble of historical monuments. Anyone can admire the beauty of these skyscrapers from within or without the compound. There are also a number of apartments for sale or rent available in the MIBC itself. But first, let’s have a look at some more interesting facts about the financial core of Russia’s capital.

• 1 How It All Began
• 2.1 Moscow-City Central Core
• 2.2 Tower 2000
• 2.3 Evolution Tower
• 2.4 Imperia Tower
• 2.5 Moscow Tower and St. Petersburg Tower
• 2.6 Steel Peak Tower
• 2.7 Federation Tower
• 2.8 Mercury City Tower
• 2.9 OKO Tower Complex
• 3.1 Afimall City Shopping Center
• 3.2 Bagration Bridge
• 3.3 Expocentre Fairgrounds
• 4 Renting and Buying Real Estate in Moscow-City

How It All Began

The history of Moscow-City goes all the way back to 1992. The government of Moscow at the time wanted to bring into existence its own skyscrapers like the ones in London or New York. And the idea caught on. In 1992 the project for the construction of the huge “Moscow-City” MIBC compound was enthusiastically approved, kick-starting the painstaking preparatory works. The original intention was that the skyscrapers would only house office space. However, as time went on, the towers began to welcome in ordinary residents who wanted to live on the territory of this business and finance hub.

Moscow-City is undoubtedly a city within a city. Its grandeur is mind-boggling. It is perfect in every way: from location to infrastructure. And today, anyone can get a feel of the atmosphere of the “capital city” of Russia’s business world – many of the apartments in Moscow-City are available for rent. Any citizen of Russia and even nationals of other countries can make use of these offers.

What It’s Like in 2021

Today Moscow-City is not just a magnificent and fascinating sight, but also a real hub for the work, life and leisure of thousands. Its infrastructure is organized in such a way that there is no need to leave the territory of the “city within a city” at all. This business district contains everything one may need for work and recreation. And if one does decide to venture out into the larger metropolis, the MIBC’s three subway stations make this remarkably simple to do.

Moscow-City stands on the Presnenskaya Embankment . Each of the buildings in the district has a name, which simplifies its identification. Some of the buildings form complexes that are united under one name, such as the Neva Towers and the Naberezhnaya Tower complex of two skyscrapers and one high rise. There are a total of 16 towers in the MIBC, of which the most popular are:

• Moscow-City Central Core;
• Tower 2000;
• Evolution Tower;
• Imperia Tower;
• City of Capitals (Moscow Tower and St. Petersburg Tower);
• Steel Peak Tower;
• Federation Tower;
• Mercury City Tower;
• OKO Tower Complex.

Moscow-City Central Core

This is the most complex building within the MIBC compound. Its total floor area is a whopping 1 476 378 sqft (450 000 m²). It consists of two massive parts, each of which boasts a truly impressive infrastructure. The underground part includes 3 Moscow Metro stations, a parking lot for automobiles and a shopping mall. The aboveground part houses a concert hall and a hotel.

Tower 2000 is a skyscraper having 34 stories. Its total floor area is 200 318 sqft (61 057 m²), most of which is office space. The key feature of this skyscraper is its direct connection to the Bagration Bridge, which has its own shopping arcade. The tower has everything one may need while working here, including a large parking lot and several restaurants.

Evolution Tower

This elegant structure is 836 feet (255 m) high – that’s a whole 54 stories! The total floor area here is 554 462 sqft (169 000 m²). The Evolution Tower’s key feature is that it has its own Wedding Hall. This skyscraper houses large office spaces, a parking lot and several restaurants.

Imperia Tower

MIBC’s Imperia Tower is the undeniable focal point of the MIBC’s business life. Its height is 784 feet (239 m), which means one can hold conferences and resolve key business matters on the 59 th floor! And that really is amazing! The tower has everything: offices, hotels, restaurants and parking lots. But if you want a truly unforgettable experience, visit the viewing platform! It is situated on the 58 th floor and a simply astounding view of Moscow can be seen from it.

Moscow Tower and St. Petersburg Tower

The Moscow and St. Petersburg Towers are the chief representatives of the MIBC. The Moscow Tower has 76 stories and is 990 feet (302 m) high, while the St. Petersburg Tower has 65 stories and stands 843 feet (257 m) tall. Both towers offer fantastic views of the capital city.

Most of the floors of these two skyscrapers are taken up by luxurious sky apartments. There are also several recreational and entertainment centers, office spaces, restaurants, etc.

Steel Peak Tower

Also known as the Eurasia Tower of Moscow-City, this supertall skyscraper has a total of 680 912 sqft (207 542 m²) of floor space. Most of this is taken up by offices, and the rest – by residential quarters (around 65 616 sqft or 20 000 m²). The tower also houses a number of the greatest restaurants, studios and shopping centers.

Federation Tower

The Federation Tower is a complex of two skyscrapers, known as Tower East and Tower West. Tower East is the second highest building in Europe (the first is a skyscraper recently erected in the city of St. Petersburg). Its height is a colossal 1 223 feet (373 m) and that makes 95 stories! Tower West, on the other hand, is noticeably shorter at 794 feet (242 m).

The Federation Tower is a multifunctional complex.

Mercury City Tower

The Mercury City Tower skyscraper is widely known as one of the tallest buildings in Europe. Its height is 1 112 feet (339 m) and it has 75 stories. It is multifunctional by concept, holding within its walls shopping centers, offices and all kinds of other spaces. It is also possible to rent apartments here.

OKO Tower Complex

The OKO Tower Complex consists of two towers – the North Tower (49 stories and 803 ft or 245 m in height) and the South Tower (85 stories and 1 155 ft or 352 m in height).

Each of the MIBC’s tower complexes has its own recreational and entertainment areas, restaurants and parking lots. The top floors of most of these buildings contain luxurious fully-furnished apartments. At night, the towers shine with bright lights, while inside them the panoramic windows reveal astounding views of Moscow. This breathtaking view of the capital of Russia is why visiting Moscow-City is a must!

What Not to Miss

There are many interesting landmarks within the Moscow-City compound, but three of them are truly deserving of special attention:

• The Afimall City Shopping Center;
• The Bagration Bridge with two galleries and a shopping arcade;
• The Expocentre Fairgrounds.

Afimall City Shopping Center

The Afimall City Shopping and Entertainment Center is located in Moscow-City’s Central Core. It is divided into 4 zones, each with its own theme – one for every season of the year. The shopping center houses the biggest indoor fountain found worldwide. The height of this watery wonder is 118 feet or 36 meters.

The shopping and entertainment center contains everything one might expect from one of the largest centers of its kind:

• Retail brand stores;
• Exhibitions;
• Game rooms;
• and Restaurants.

The main recreational space is roofed with a giant transparent dome, which is an impressive sight to behold.

Bagration Bridge

Bagration Bridge with its upper and lower galleries has a shopping center all of its own and was the first structure to be built as part of the Moscow-City business district. Its lower gallery is a shopping arcade and its upper gallery is an open-air viewing platform with a spectacular view of the MIBC and the Moskva River. The hall of the bridge houses the 23 foot tall sculpture called “Tree of Life”. Having gone through the bridge via either one of its two galleries, a pedestrian would find themselves standing right on the Kutuzovsky Prospekt.

Expocentre Fairgrounds

The Expocentre Fairgrounds exhibition venue is located at the very heart of the capital. The first exhibition held at the Expocentre happened all the way back in 1959, much earlier than the MIBC was erected. Today it is the venue of many interesting events.

Exhibitions with very diverse themes are regularly held at this complex. An up-to-date schedule can be found on the official webpage of the Expocentre. The events can be free or fixed-price entry, depending on their type.

Renting and Buying Real Estate in Moscow-City

Moscow-City is not only a work and business hub, but also a residential neighborhood. Any citizen of Russia can rent or buy apartments or elite sky lounges here. The variety of residential real estate available inside the skyscrapers is impressive, including options for any pocket. The following buildings in the MIBC contain residential blocks:

This skyscraper has a mirror glass façade which reflects the passing clouds. Just imagine how beautiful that looks! Anyone can buy an apartment in the Federation Tower. Such properties are not only a good investment, but also a mark of prestige. The average price of residential real estate here is 45 million rubles for an apartment with a total floor area of 334 sqft (102 m²). The average price of a square meter (3.28 square feet) is in the range of 650 to 700 thousand rubles. There are two- and three-room apartments available in the Federation Tower, each with its own loggia. As for rent, the minimum price of one month’s stay in a three-room apartment in this skyscraper is 300 000 rubles per month.

The Mercury City Tower skyscraper welcomes citizens from all parts of Russia. This building is no less tall than the world-famous Dubai skyscrapers. Living in its apartments is a delight. The minimum cost of an apartment in the Mercury City Tower is 75 million rubles. The average price of a square meter (3.28 square feet) is 800 thousand rubles. And for those looking for a lower price point, some of the properties are also available for rent – in this case you will pay a minimum of 250 thousand rubles per month.

The Imperia Tower is a key cluster of interesting offers. The best options for buying and renting apartments within the MIBC can all be found in this skyscraper. The lowest price of a residential apartment here is 40 million rubles. A square meter (3.28 square feet) in a luxurious apartment in the Imperia Tower currently costs 600 thousand rubles, while the price range of the listings available for rent in this skyscraper is from 350 thousand all the way up to 1 million rubles per month.

This complex, standing on a faceted or “crystal” base, is an architectural engineering project boasting spectacular design. Behind its impressive façades is an abundance of penthouses and apartments having floor areas in the range of 262 sqft (80 m²) to 984 sqft (300 m²). The minimum price of an apartment in the OKO Tower Complex is 40 million rubles (the price of a square meter (3.28 square feet) is 500 thousand rubles). You can rent an apartment here starting from 400 thousand rubles per month.

City of Capitals

The City of Capitals is an exemplary architectural complex. Its sum appearance gives the impression of a huge city. Inside its walls are spacious apartments available for purchase and rent. This complex is considered to be especially prestigious. The prices of apartments here start from 50 million rubles, while the minimum cost of renting is 400 thousand rubles per month.

Please note! The price of real estate available for purchase or rent depends on: the tower, the floor, the total floor area, the furnishings and/or interior design, and other factors.

The key advantages of buying/purchasing real estate in Moscow-City are:

• Favorable location;
• Convenient transportation links;
• Well-developed infrastructure;
• High safety level;
• Efficient architecture;
• Panoramic windows.

Buying real estate in Moscow-City is very much a rational decision, most appealing to those who value the ultimate level of comfort. The residential apartments here boast impressive interior design solutions executed in the contemporary style.

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Moscow International Business Centre (MIBC)

The Moscow International Business Centre (MIBC) is an ambitious engineering project in the centre of Moscow. The site is

Estimated Investment

$12 billion

Construction Started

Moscow, Russia

Project Type

Business complex (city within a city)

CITY JSC, Moscow City Government

The Moscow International Business Centre (MIBC) is an ambitious engineering project in the centre of Moscow. The site is on an old urban area near the river embankment. The goal of the project is to create a new business district within the city.

The whole complex is to be built on a 100ha site (divided into 30 plots) designated for new development on the Krasnopresnenskaya embankment. The management company for the project is CITY Joint Stock Company (CITY JSC), a company first set up in 1992 as a collaboration between the Russian government and private investors.

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The project was first launched in the early 1990s but has been stalled for much of the last 10 years due to a lack of investment. In 2003 the project started to attract investment again and has been gaining momentum ever since.

PLOT 1: BAGRATION BRIDGE AND TOWER 2000 OFFICE COMPLEX

The first major building constructed in the MIBC project on Plot 1 was the Bagration Bridge (pedestrian bridge) and mall, completed in 1999. The second project was the Tower 2000 office complex, a multi-use business complex begun in 1996 and completed in 2001. The building is 106m high and has 30 storeys above ground and four storeys below. The total floor area of the complex is 60,000m².

The underground area contains parking garages, restaurants, retail areas and a fitness centre. Floors 3–15 and 17–26 are business offices while floors 8 and 27 have a media centre, large exhibition hall and piano bar.

The business areas are served by structured cable network, fibre optic cable, satellite broadcasting, Wi Fi and ADSL Internet access, automatic digital telephone exchange with integration of services, local broadcasting system, municipal broadcasting network, electric timing system, data collection and processing system, audio and video systems, simultaneous interpreting system, conference system, video projection system and security systems including biometric access control and a monitoring system.

The tower also has a central air conditioning system, auxiliary exhaust ventilation system, cooler and heat supply systems, Uninterruptible Power Supply system (UPS), automatic fire security system, automatic volumetric fire-fighting system, sprinkler system and automatic smoke removal system.

The general contractor for the tower was Promstroytechnologia-M Company Ltd. The facade of the tower, which is made of glass and structured concrete, was constructed by Transwall Technology. The tower is equipped with 17 computerised rapid elevators, supplied and installed by Schindler Aufzuege AG, and an outer panoramic elevator, supplied and installed by Kone Lifts. The exterior lighting equipment was supplied and installed by Thorn.

PLOTS 2 AND 3: MOSCOW WEDDING PALACE AND CITY SQUARE

The sites designated by plots 2 and 3 are now to be developed as the Moscow Wedding Palace and City Square. This will include a city square, an underground retail complex and a 14 storey multipurpose complex, which will include the Wedding Palace, banquet halls, restaurants, shops and a hotel.

The developer is Capital City Developments. The architect is Mosproject – 2. The construction started in 2005 and is scheduled to be complete by the end of 2007.

PLOT 4: AQUAPARK

The Aquapark leisure complex was started in 2002 and was completed in 2005. The site occupies a 1.74ha area adjacent to Krasnopresnenskaya embankment. It includes:

• Complex of swimming pools, water mountains and leisure attractions, restaurants and cafes and retail areas (24,352m²)
• Five-star, 30-storey hotel complex (54,640m²) built on a six-storey podium containing retail areas, restaurants and nightclubs
• Parking to accommodate 425 vehicles (13,050m²)
• The aqua park will be connected with a mooring on the Moscva River

The developer of the complex was Aqua-City Palas Company Ltd. The project required an estimated investment of $230 million. The general contractor was Liard Stroy Ltd and the designers were Mosproekt-2 of Russia and Tkhomesto Engineering of Finland.

PLOTS 6, 7 AND 8: UNDERGROUND MALL AND METRO STATIONS

A large underground complex containing the central core of the MIBC, an underground mall and two metro stations is located on these plots. Construction started in late 2001 on the 5.1ha site and was completed in mid-2004. The complex has a total floor area of 150,000m² and includes:

• 35,000m² shopping mall
• 20,000m² multi-purpose performance complex
• 10,000m² dancing complex
• 15,500m² sports and leisure complex
• 30,000m² ‘Wonderful World of Entertainment’ theme park
• 7,000m² restaurant complex
• 30,000m² hotel

The complex developer was CITY JSC and the designers were Mosproekt-2. The construction engineers were Bovis Europe and Jones Lang Lassale of the UK.

PLOT 9: CAPITAL CITY PROJECT

This project involves the construction of two connected tower blocks and a dome. The towers will be of 73 and 62 storeys high, with a 16-storey domed building containing an atrium. Connecting the buildings will be a podium building with three storeys above ground and 4–6 below ground.

The lower levels of each tower will be for office space (200,000m²), while the upper levels (above 80m) will be residential and the dome will be used as a retail area. The investment for the project is $250 million.

The developer is Capital Group; the construction engineers are Bouygues Construction and the architects are Erick van Egeraat Associated Architects of Holland. Construction has been underway since 2005 and the project is scheduled for completion in mid-2007.

PLOT 10: NABEREZHNAYA TOWER

This project involves the construction of a new office and apartment complex consisting of three A-Class buildings 16 (86m), 27 (135m) and 52 (250m) storeys high, with a total floor area of 220,000m². The construction began in mid-2003 on the 2.55ha site with the smallest of the three buildings.

The first building was completed in autumn 2004. Enka, a Turkish construction company , is carrying out the development and construction. Enka has invested a total of $150 million so far. Work is continuing on the other two buildings with completion expected in 2007.

PLOTS 11 AND 12: MIXED-USE TOWER BLOCK

The major project on these plots will be a 300m, 75-storey, mixed-use tower block with over 204,000m² of floor space. The facilities will include commercial and government offices, residential areas, retail space, leisure and health centres and a four-star hotel.

Offices will occupy the floors 4–45, while apartments are on floors 48–66. The building was designed as a two-tier skyscraper, 30 floors in the first tier and 37 in the second one. The second floor of the building will be occupied by a casino. The 47th floor will be occupied by a gymnasium.

The designers for the project are Swanke Hayden Connell Architects and the investors are Techinvest, who are investing $270 million. The contractors for the construction are Summa, a Turkish development company. Groundwork was carried out by Kaskatas. Construction on the building started in the third quarter of 2004 with completion scheduled for late 2006.

PLOT 13: FEDERATION OFFICE COMPLEX

The Federatsiya (Federation) office complex is to consist of two towers, one 57 storeys high and the other 87 storeys (345m), and a podium. The 87-storey tower will hold offices and the 57-storey tower will include residential apartments and a hotel. The total floor area of the complex will be 240,000m².

The podium will have three to five levels and 30,000m² of floor space and will contain retail areas, banking facilities, cafes, restaurants and leisure facilities. The complex will have 14 lifts built between the two towers, including four ‘Shuttle’ round-observation lifts.

Stroimontage and NIKoil Financial Group will invest more than $500 million in the project. The architects for the project are P Schweger, S Tchoban and A Asadov of Germany. Stroimontage is the general contractor for the project. Construction started in April 2004 and the complex is scheduled for completion by 2008.

PLOT 15: CITY HALL AND DUMAS

Plots 2 and 3 are owned by the Moscow City Government and original plans were for the new City Hall and Dumas (Parliament) buildings to be located there. However, these buildings will now occupy Plot 15.

The construction on Plot 15 consists of four 70-storey interconnected 308.4m buildings. The project started in November 2005 and will be finished by the end of 2007.

It is expected that all government administration will be accumulated in the new complex to provide better organisation, allowing the buildings currently in use to be sold.

The four skyscrapers will be connected by several two storey bridges between towers and eight storey bridges at the top. The highest bridges will be built in shape of letter ‘M’ for ‘Moscow’.

PLOT 16: RUSSIA TOWER

Plans for a 600m-tall tower to be built in Moscow to designs by British architect Sir Norman Foster were released in March 2006. ST Towers is the developer behind the project and is part of the ST Group.

The Russia Tower will be more than 50% higher than the Empire State Building and is to be built within the Moskva-City development on Plot 16 near the site’s border with the Third Ring Road. It will overshadow the 430m Federation Tower under construction at Moskva-City, which developers say will be the tallest building in Europe when it is completed in 2008.

The 420,000m² tower is a striking design comprising three blade-like structures arranged in a trefoil-like plan around a central core and tapering sharply toward the top, with part of the steel structure exposed on the outside like an exoskeleton.

Described by the architect as a vertical city, the tower is to house parking and retail space on nine underground levels, a public ice rink on the first floor under a spacious, pyramidal atrium, a hotel with serviced apartments above, 24 floors of office, high-end apartments on the top levels and a public observation deck at the very top. The resident population of the tower could be 25,000.

The Russia Tower is billed as an environmentally friendly project, maximizing natural ventilation and lighting, with solar cells, the collection of rainwater and snow to reduce water demand and the recycling of energy between areas with varying levels of demand. In addition, atria several floors high are to be spaced throughout the building’s central core and decorated with plants, providing the luxury apartments on the upper floors with private gardens in the sky.

The construction of the tower is expected to cost about $1.5 billion; of this about $150 million to $200 million would be supplied by ST Towers. Plans for the tower have been approved and it should be finished by about 2010. Construction has not yet started.

PLOT 17 AND 18: MULTI-PURPOSE OFFICE-HOTEL COMPLEX

The multipurpose complex will include two towers (80 and 78 floors), with a common underground space for parking. The high tower will contain office premises and the second tower will be a hotel.

The complex will also contain a roof-top restaurant with a panoramic view, cafes and bars, conference halls and billiard club. The architect is Skidmore, Owinds, and Merrill LLP. No dates have yet been announced.

PLOT 19: NORTHERN TOWERS

An office complex is being developed on this plot by ZAO Severnaya Bashnya. The Northern Towers will consist of three buildings – two 12-storey and one 29-storey. These will contain 135,000m² of floor space.

The architect is Project Institute 2 and the construction engineer is Bau Holding Strabag AG (Austria). Interior design in the building will be carried out by ABD Limited, and legal services with regard to lease documents are provided by PricewaterhouseCoopers.

The first phase of Northern Tower is scheduled for shell and core delivery by the fourth quarter of 2006. The marketing and leasing campaign has already started. Raiffeisenbank has agreed to become the first tenant of the complex.

Northern Tower will feature spectacular atriums, prime office premises and a multi-level parking for 688 cars. There will also be a multi-functional conference hall for up to 200 people, banking premises, restaurants and cafes, a fitness centre with a swimming pool operated by Reebok, a professional dental clinic and a beauty parlour.

POWER PLANT CONSTRUCTION

The power supply for the new MIBC has been a subject of much contention among foreign investors. The complex requires an efficient power distribution system operating at 20kV rather than the more typical 10kV.

CITY JSC and power supplier Mosenergo JSC put forward a proposal in 1999 to the Moscow City Government to develop a new power network for the MIBC, mini-metro, metro junction core, Eurostation and Sheremetyevo-Moscow Rapid Transit System.

The power and heat supply for the MIBC will be provided from three sources: the Mosenergo power station ‘SS-CITY-1’; the district heat and power station ‘Krasnya Prsnya’; and the MIBC power plant on Plot 7A, which entered its first phase of construction in 2002–2003 and is now well into its second phase with completion expected in 2006.

Having established the power supply sources, the next part of the project was the bulk power and distribution network to support the MIBC. Phase 1 of the MIBC power plant has seen the construction of a Gas Turbine Unit (GTU) and Heat and Power Plant (HPP) with a capacity of 50MW and a substation with two transformers for 110V from 20kV and 110V from 10kV and two 63MVA distribution units. The next phase will see an increase of capacity up to 100MW.

The developers of the power plant are CITY JSC and CITY-ENERGO Company Ltd. The contractors for the project are Liard-Stroy Ltd and the designers of the plant were Mosproekt-2 and VNIPI Energoprom.

TRANSPORTATION CONSTRUCTION

The Moscow–Sheremetyevo line is the first phase of the RTS to connect the three satellite airports to the centre of Moscow. This first line, 34.3km in length, will provide interconnectivity between the airport, regional centres and urban junctions and also interconnect with the existing municipal transport system. The project was started in 2001 and eight stations were planned. This stage is now complete.

The developer for the RTS is CITY JSC in collaboration with the City of Moscow; the designer is SNC Lavalin of Canada. The Phase 2 section of the project to extend the line to cover Vnukovo Airport was started in 2004 and is now nearing completion (scheduled to open in 2007).

The RTS development not only concerns rail links to the new commerical centre of Moscow but it is also a development in its own right. The Plot 11 development will include the construction of the new Moscow transport terminal uniting the RTS, three lines of the underground and the intercity bus terminal.

The complex will include transport stations with waiting rooms, boarding areas for VIPs, a hall of customs inspection, left-luggage offices, a 342 room hotel and ticket offices.

For this section of the development Citer Invest B.V. of the Netherlands is the developer, Behnish and Behnish Architekten of Germany are the architects. The investment is $200 million and construction is underway with an expected completion in 2007.

MINI-METRO LINE

A mini-metro line was also constructed to provide transportation within the MIBC and to connect with the historical centre of Moscow. There are three stations, one constructed in Phase 1 of the project and two in Phase 2. The three stations are Dorogomilovskaya, International and Moscow – City.

The length of the line is 5.85km. The engineering and transport contractors were Metrogiprotrans JSC. The line along with the International and Moscow – City stations came into operation in September 2005.

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