Desert on the Go!

(Let’s bake it)

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 Desert on the Go! (Let’s bake it)

Business Proposal (2021)

Group Details:

Roll Numbers Names

Ayesha Saddique MB-19-03

Rabia Mateen MB-19-08
Fatima Imran MB-19-10
Wajeeha Imran MB-19-49

Course:
Entrepreneurship
Group leader:
Rabia Mateen
Semester and Class:
MBA 3.5 Morning (3rd)
Submitted to:
Ma’am Javeria Abbas

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A Business proposal by:

Wajeeha Imran
Rabia Mateen
Fatima Imran
Ayesha Siddique

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TABLE OF CONTENT

Executive Summary……………………………………………………………….6

1. Introduction…………………………………………………………………8
2. Vision, Mission & Core Competencies……………………………………..8
3. Industry, Customer & Competitor Analysis……………………………….9

3.1 Industry………………………………………………………………..............9

3.2 Innovative Trends in Industry………………………………………………9

3.3 Customer………………………………………………………………………10

3.4 Market Structure & Competitive Analysis…………………………… ….11

4. Company and Product Description…………………………………………..12

4.1 Company Description…………………………………………………………12

4.2 The Opportunity………………………………………………………………..13

4.3 Product Description…………………………………………………………..13

4.4 Product Concept………………………………………………………………..14

4.5 Product & Price…………………………………………………………………14

4.6 Product Competitive Advantage………………………………………………..14

4.7 Product Strategy…………………………………………………………………15

5. Market Plan………………………………………………………………………..15

5.1 Market Needs ………………………………………………………………15

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5.2 Market Trends ………………………………………………………….15

5.3 Marketing Strategies ……………………………………………….16

5.4 Target Market Strategy………………………………………………………………… 17

5.5 Customer Analysis …………………………………………………………17

5.6 Marketing Mix………………………………………………….. …………18

5.7 SWOT Analysis ………………………………………………………..18

6. Operational Strategies………………………………………………………………19

6.1 Timings………………………………………………………………………….19

6.2 Location…………………………………………………………………………20

6.3 Winning Points: Over sit in Restaurants ………………………………..20

6.4 Improvements in Business………………………………………………..21

7. Financial Statements ………………………………………………………21

7.1 Financial Requirements……………………………………………………………21

7.2 Cost & Revenue Assumption………………………………………………………..21

7.3 Pro Forma Cash Flow Statement…………………………………………………..23

7.4 Pro Forma Income Statement…………………………………………………….24

7.5 Pro Forma Balance Sheet……………………………………………………………25

7.6 Critical Risks Involved………………………………………………………………26

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EXECUTIVE SUMMARY

Company: DESERT ON THE GO

Tagline: Let’s Bake It

Date: January 23, 2021

Experience & Background

Food cart business is growing at a very fast pace in our country as it requires less startup cost.
In our city Multan this trend is still new and can be adapted confidently as there is only one or
two food cart/trucks operating. The entry in this market is easy as there is still low competition.
Our plan revolves around opening a dessert cart named Dessert on the go serving several kind
of dessert items to satisfy customer cravings.

Product / Service
The food truck/cart business has grown in strength in the past few years in Pakistan.
The industries remarkable rise has been largely attributable to changing consumer preferences in
favor of unique, gourmet cuisine at budget conscious prices.
We want to setup a mobile dessert shop/cart to provide various desserts i.e, ice creams, hot
chocolate drink, Chocolate lava cake, Brownies, Donuts, Mousse cake, Pies etc.

 Hygienic food
 Easy to access
 Competitive price
 Innovative idea

Target Market
Annually earning $1 billion, the food truck industry's target market is middle-class millennials.
According to an IBISWorld Inc. report, 43% of food truck spending each month is made by 25-to 44-
year-olds, with an additional 20% coming from those under the age of 25.

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Competitive Advantage
Competitive advantage is something that puts a business in a favorable position.

Some fundamental aspects and processes, such as quality food and excellent service,
when implemented and executed correctly, should give a food truck competitive advantage. You
should have recipes for all menu items and maintain standards for portion size and presentation in
order uphold consistency. This way customers get what they expect every time they visit your truck.
These and other seemingly essential aspects of a mobile food business can add up to more sales
and more profit, or give your truck competitive advantage over others that are unable to provide
the same quality of service, food, and experience to customers.

Sales & Marketing

To grab the attention of people who are always ready to have dessert, youngsters, families and
school and college students. Despite strong industry wise performance some food truck operators
are held back municipal regulations, increased competition and low profit margins. The industry
will face several challenges over the past years.

Future Plan
Our future plan would be to expand our business and operate in several other parts of the city
or even can operate in other cities as well. As an entrepreneur, we will be very optimistic about
the success of this business.

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1. INTRODUCTION

For some of us with a sweet tooth, a meal is incomplete if does not end with a dessert. Nowadays
dessert is complimentary after having food. Our business idea is of a mobile dessert cart/truck. It
will be a setup on the streets to facilitate the sale and marketing of street food.

2. VISION, MISSION & CORE COMPETENCIES

Mission statement
To provide customers a unique experience to ordering food at a convenient area with the
affordability to everyone. We will be accommodating all interests with a large scale of menu
options that everyone can relate to with an infusion of our own creativity that sets us apart from
other truck stands. Our food truck will be available at the most convenient times for travelers as
well as locals.

 Obtaining our customer’s confidence

 Quality service on a single platform
 Pursuing more innovative ideas
 To establish a successful mobile dessert outlet

Vision Statement:
 We want to setup a mobile dessert shop/cart to provide various desserts i.e, ice creams, hot
chocolate drink, Chocolate lava cake, Brownies, Donuts, Mousse cake, Pies etc.
 We want to provide hygienic and quality dessert for people who love desserts.

Core competencies:
 Hygienic food
 Easy to access
 Competitive price
 Innovative idea

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3. INDUSTRY, CUSTMER AND COMPETITIVE

ANALYSIS

3.1) Industry
Although mobile food truck business has already been introduced USA, UK and other continents
but it is less popular in our country. Food trucks and carts have been around for a very long time
but have recently begun to increase in popularity due to the low overhead costs of running the
business. The food truck industry is primarily engaged in preparing and serving meals from a
mobile truck. Food is prepared, stored and cooked on the food truck. The food truck/cart may or
may not use the same location every day. Food trucks also offer the advantage of low investment
and ease of entering in the restaurant industry to the entrants- makes it easy for them to compete
with big fancy restaurants in the market and gain profits to some extent.

3.2) Innovative Trends In Food Cart Business In Pakistan:

The food truck/cart business has grown in strength in the past few years in Pakistan.
The industries remarkable rise has been largely attributable to changing consumer preferences in
favor of unique, gourmet cuisine at budget conscious prices. Despite strong industry wise
performance some food truck operators are held back municipal regulations, increased competition
and low profit margins. The industry will face several challenges over the past years.
Our food truck intends to sell fast, fresh, and hot food to our customers. Accommodates fast food
eaters and serve to all ages by accommodating their taste. The Food Truck aims to serve healthy,
affordable, local food on- the-go. For all types of customers for the time savvy business to the
casual lunch. Creating the most comfortable dining experience possible.

a) Increased Demand for Environmentally Friendly Food

The young customers that frequent food trucks are also conscious of the effects of climate change.
In 2021, this advocacy will likely impact the food industry which will face pressure to serve food
that is sustainably sourced and is farmed with renewable resources. Food trucks can be expected
to supply more organic options and provide more labeling identifying the sources for their
ingredients. Accommodating the views of their customer base will help food trucks expand their
business.

b) Increased Vegan Options and Meat-Plant Blends

Beyond Meat products have taken off and have been added to menus of large fast-food chains. The
food truck industry can expect this trend to be extended to food trucks as the demand for meatless

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protein options grows. Food industry experts have taken note of the success of the Impossible
Burger and are moving to meet this new demand. Additionally, meat-plant blends are also
becoming popular with omnivores who want healthier options. Food trucks are looking into
burgers that include mushrooms, beans, and chickpeas.

c) More Event Partnerships and Promotions

Partnerships between food trucks and events such as carnivals, bars, and concerts are becoming
more common. This is a win-win collaboration for both parties, as food trucks get more foot traffic
and the events attract more fans. Bars are also participants in this trend, increasingly partnering
with specific food trucks to park outside their venues and attract more customers. There is often
an overlap of clientele, given that the 18-34 group is the demographic that most visit food trucks.

d) Increased Technology and Social Media

Food trucks are quickly expanding their social media presence past traditional platforms such as
Facebook and Twitter. They are rapidly adopting Instagram, Snapchat, and Tik Tok to keep and
expand their customer base that is reliant on the young population. Social media usage also allows
food trucks to advertise their locations and hours to regular customers. Additionally, more food
trucks are offering Wi-Fi services for their tech-savvy customers to use during their visits.

General Guidelines for Food Truck Business under COVID-19

The general guidelines outlined in the Codex Code of Hygienic Practice for the Transport of Food
in Bulk and Semi-Packed Food.1 should be followed, in addition to ensuring that employees
delivering foods are free from COVID-19, coughing/sneezing etiquette is practiced by all involved
in food transport and that frequent hand washing/sanitizing is practiced and staff practice physical
distancing.

3.3) Customers

Better-educated, upper and middle class population is most likely to be attracted towards our
business concept. With our affordable price range, our products generally target the youngsters
having a free choice to spend for that interest.

We can find many convenient spots for dining in and dining our around us. But in Multan there
are only 2 percent of the places offering solely sweet-tooth products. Moreover, considering
the concept of food trucks, people now-a-days are very much engaged in their busy schedules
so they prefer going to places which are easy to access and free from rush. Our concept of
sweet products in food trucks brings you the ultimate high quality services you expect.

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3.4) MARKET STRUCTURE AND COMPEITITOR ANALYSIS

What began as a single food truck in a lonely alley has now blossomed into a $906 million
business. According to an IBISWorld report, the food truck industry alone is projected to hit $1.1
billion in 2022. Now, culinary entrepreneurs are taking the mobile food concept to new heights –
creating families of mobile, virtual and brick and mortar businesses all aimed at meeting their
customers where they are and birthing an entire mobile food movement while they’re at it.

The rise of the food truck industry has major cities across the US rethinking public spaces, creating
new culinary communities and transforming the mobile food industry, yet an IBISWorld research
report shows a slowing down in the industry. Where growth was at 7.3% up to 2017, it is now
expected to stay at about 3% through 2022 due to increased competition and enforced municipal
regulations.

This has not stopped entrepreneurs from investing in food trucks and expanding their businesses.
Here are the latest trends for the mobile food industry in 2019:

In the world of fierce competition, standing out from the pack is key. To achieve long-term success
and maintain alpha wolf status, a food truck must be unique in every aspect, including design,
branding, food preparation, and presentation. Since customers have choices, you need to hold their
interest, so your food truck remains their top choice.

Even a truck that finds initial success could soon be yesterday’s trend if unable to
continuously please, excite, and entice its patrons.

Beneath the personality and pizazz, there are underlying facets that will make or break a food truck
business. A unique concept will mean nothing without structure, efficiency, and consistency.

There are some essential and necessary characteristics that every food truck should have if it
wishes to compete in the mobile food market, such as incredible food and friendly service. With
these standards in place and originality added to the mix, a food truck will be ready to tough out
the lunch crowd with the best of them.

However, other food trucks are not food trucks’ only competitors.
Brick and mortar restaurants also pose a threat to food trucks, especially in locations where
legislation tends to favor the more temporally and physically established businesses.

While having a competitive advantage over other food trucks is important, it is also important to
see the bigger picture.

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Food trucks stay competitive in the larger food and beverage industry because their owners work
together to create an industry for food trucks and a thriving market that customers can depend on
and enjoy.

4. COMPANY AND PRODUCT DESCRIPTION

4.1) Company Description

Food trucks and carts have been around for a very long time but have recently begun to increase
in popularity due to the low overhead costs of running the business. The food truck industry is
primarily engaged in preparing and serving meals from a mobile truck. Food is prepared, stored
and cooked on the food truck.

Advantages:
 Cheap advertising:
Food trucks are moving billboards. Whenever they drive the food truck around town, they’re
getting free advertising.

 More chance to experiment menu:

Food trucks have smaller menus so they can get away with changing the menu and
experimenting with more food options.

 Catering options:
It’s a lot easier for food trucks to transport food around town, so food trucks can get more
business if they offer catering options.

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 Low startup cost:

Food trucks cost less as far as startup and food costs. Also, expansion costs are a lot less for food
trucks.
There are many benefits to starting a food truck business. These include low startup costs, free
advertising, and a chance to experiment with a new menu.

4.2) The Opportunity

New menu items Gaining new customs Expending Expanding and growing our business

With a rise in youth spending, middle-class expenditure, conscious consumerism, mobile lifestyle
and requirement of food on the go, the Food Truck model has become quite a rage among the
Indian population. The future of the food truck industry seems bright with its projected revenue
growth at a rate of 3.7% in the next five years. If things work out this way, the industry total will
climb to $1.7 billion, which is massive growth for a newly introduced industry. Find out how to
open your own Food Truck Business here.

With low investments and minimal risks involved, Food Trucks are now becoming the popular
choice for opening a restaurant business, especially for first-time restaurateurs. We can still help
you understand the pros and cons of a food truck or a regular restaurant. Read on to find more
about the same.

4.3) Product Description

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4.4) Product Concept:

Brownies come in all types, from those studded with nuts and candies to those made with unusual
ingredients, such as lavender and rosewater. We offer a wide range of brownies and other items of our
customer's interest for their sweet tooth. Consumers can find brownies in just about any store, in ready-
made, box mix and heat-and-serve forms, but many people prefer the taste of fresh, homemade brownies.
Therefore, we are here to present our very own homemade brownie recipes that you will surely find full
of taste and safe for your health.

4.5) Product and Prices:

PRODUCT PRICES
Brownies 150/piece
Chocolate lava cake 200/piece
Cream donuts 150/donut
Mousse cakes 200/slice
Fruit pies 150/slice
Hot chocolate drink 200/cup
Gelato ice cream 70/scoop

4.6) Product's Competitive Advantage

While everyone is offering ordinary dark chocolate-walnut brownies, consumers can find those at
just about any grocery or corner store. But we can offer a range of differentiated products, keeping it full
of taste and healthy. For example, our gluten-free, dark chocolate-walnut brownies with all-organic
ingredients is something harder for consumers to find easily. But our gluten free products are surely a way
to satisfy those consumers.

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4.7) Product Strategy:

We will prepare our product in various flavors with different recipes including no-baked brownies/ egg -
less/ sugar free brownies. We offer our products to be pre-ordered or directly sell in every kind of
packaging. Our products are freshly made in a clean environment and can be refrigerated for a span of 5
days. Moreover, keeping in view of our target market, our superior quality products are affordable with
adequate quantity.

5. MARKETING PLAN
To grab the attention of people who are always ready to have dessert, youngsters, families and
school and college students.

Market Strategies Used:

 Location of the cart plays a big part in the success of the business. It should be near
some popular shopping point or a park.
 Pamphlets, coupon can be distributed to attract customers.
 Promote your cart on Facebook, Instagram etc.
 Catering according to the seasonal demand i.e offering some hot coffee, hot
chocolate or some hot dessert in winter season and some icy treats in the hot
summer.

5.1) Market Needs:

The food truck/cart business is growing at a very faster pace. The need for food or dessert is
never ending. We all crave for dessert once we eat our food. So the need to open a food cart is
increasing as the population is increasing day to day and the eating trends are changing these
days as youngsters and children are more likely to eat food outside.

5.2) Market Trends:

The food truck/cart business has grown in strength in the past few years in Pakistan.
The industries remarkable rise has been largely attributable to changing consumer preferences in
favor of unique, gourmet cuisine at budget conscious prices. Despite strong industry wise
performance some food truck operators are held back municipal regulations, increased
competition and low profit margins. The industry will face several challenges over the past years.

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5.3) CUSTOMER ANALYSIS

Target Customers
Better-educated, upper and middle class population is most likely to be attracted towards our business
concept. With our affordable price range, our products generally target the youngsters having a free
choice to spend for that interest.

Food Truck Strategies To Attract Customers

The key to success in the mobile food industry is understanding that the food you serve has to be
more than just offering a meal; today’s food truck customers want a great experience. Food truck
vendors can connect and attract customers to their service windows by implementing one or more
of these five strategies.

1) Share Your Process

The programming on The Cooking Channel and Food Network has changed consumers forever.
Today’s “foodies” are more interested in knowing where ingredients come from and how their
food is made more than ever. You and your food truck staff need to be ready to answer customer
questions honestly and able to explain your decisions. If your find that your local market objects
to some of your practices, consider ways to adjust them so they better align with their values.

2) Engage With Your Customers

Use social media, loyalty programs or other marketing tactics to receive and respond to customer
feedback. Ask your customers to help you with menu suggestion. This will give them a sense of
partnership with your food truck brand. If you are receiving requests for gluten-free or vegan menu
items, consider responding to them. If one person in a group six wants a vegan option and you
can’t provide it, then there is a chance all six will take their business to a truck that will.

3) Make It Fun
The best way to improve a consumer’s time at your truck is to offer unusual items as specials mesh
with your food truck brand. These unique and fun specials will help to draw attention to your
truck’s standard menu items, and in turn will increase your sales. Special items will help your food
truck get noticed, and possibly draw positive attention in local media as well as social media.

4) Provide Healthy Choices

Offer your customers healthy choices, even if your concept is pizza. To many of today’s health
conscience consumers, a small healthy selection can justify a fairly less healthy full order.
According to psychologists, ordering a grilled chicken taco instead of the breaded and deep fried
version can justify the addition of an order of fries.

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5) Allow Customers To Customize Orders

Consumers today feel better when they can customize their orders. It’s important that your food
truck customers know that you and your staff will happily add, remove or modify their order in
any way they prefer. An easy way to do this is to consider making customization part of your
ordering process. When consumers are given control of what they’re purchasing to eat, they feel
better about themselves and their food.

Target Market Strategy

Our target market strategy is to serve a product to the customer that they will be satisfied with and
will entice them to return to us. Our company takes pride in the unique product we produce and
we use that when marketing to the consumer.

5.4) MARKETING STRATEGIES:

relationship
marketing

getting direct
feedback marketing

market give
expansion something
strategy extra

 Relationship Marketing:
In this strategy we will focus on long term customer relationships to enhance reputation.

 Direct Marketing:
Advertising to communicate directly to the consumers through messaging, email, websites etc.

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 Give Something Extra:

Try to make our customers happy with providing free Wifi while they wait for their order.

 Market Expansion Strategy:

With the passage of time we will extend our mobile setup to other cities of Pakistan as well.

 Getting Feedback:
We will get suggestions and feedback from customers using face to face communication.

5.5) SWOT Analysis:

Strength Weakness
 Location  Lack of expertise
 Hygienic food  Weather conditions
 Quick service
 No rent expenses

Opportunity Threats

 Attractive decorations  From competitors

 Vast market  Health conscious people
 No such setups before  Rising prices

5.6) Marketing Mix

PRODUCT
Our Food Truck will specialize in creating a variety of food for our customers.  We will focus on
quality because we believe is essential for our customers.  We believe that quality is critical to
satisfying our customers and retaining their loyalty so they continue to buy from us. Product

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PRICE
After reviewing other prices for entree items of similar quality from other food trucks, we found
that our prices were $2-$3 lower than other food truck competitors.  Maintaining low prices will
help us build a market share. Price

PLACE
Our business's location is key to successful operations and overall growth. One of our competing
advantages is that we are able to deliver our service to the customer. We have to be able to target
our customer base and keep in mind licensing and restrictions that come along with the truck.

PROMOTION
According to a report made in 2011, Americans spend nearly a quarter of their online time on
social networks and blogs. This means that chances are much of our target market are already
using social media.

6. Operational Strategies

6.1) Timing:
Arrive and Set up: 3:00PM
Business Hours: 3:30PM – 11:00PM
Departure: 11:30PM

 Vehicle Staffing:
There would be one driver for food truck, one chef and a helper to help the chef and serve as well.

 Traffic/Parking Margin Strategy:

One person exits the truck, the driver remains in the truck. The outside person directs the driver
safely into the designated parking space.

 Customer Queuing:
Two lines – one for ordering and one for pickup on sidewalk.

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 Menu card design

Our menu card will look like:

 Trash Plan:
Two trash Barrels with lids and bags on site. Trash will be removed at end of shift and disposed
of at Commissary.

6.2) Location:
Some experts venture to say location is even more important than your menu. Our target audience
will be youngsters who always look for places to satisfy their sweet tooth. So the location for our
dessert cart will be near other restaurants so that people can enjoy dessert after having dinner and
lunch.

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6.3) Winning points over sit in restaurants:

 Faster: There is nothing worse than waiting for your food. Cooking food in a food
cart/truck is an instant process everything is half done and in case of desserts they are fully
prepared.
 Comparatively lesser prices: who wants to pay more when you can have the same
dessert in lesser prices as expensive restaurants charge way more high.
 Location: it can be used as a very effective measure. You can change it according to your
liking.

6.4) Business Operations can be Improved:

By taking views of consumers on social media platforms and word of mouth about your business
can be useful to improve performance. Receiving customer views and keeping in mind their needs
and wants this business can be a huge hit. The business can also be expanded if it succeed at first
place. After establishing the business it is necessary to analyse business operations to identify any
complaints and improve communication with your customers. Customer queries should be
answered properly.

7. FINANCIAL PLAN

7.1) Funding Requirement:

Person starting the business can invest his own finance because this plan requires less start up cost.
You can also consider leasing the food truck or equipment’s. This may give you lower monthly
payments, but you won’t have the equipment as an asset you can sell at the end of the lease.
Funding is needed for food truck, cooking equipment, packing material, utensils, baking oven,
electricity, coffee machine, cost of marketing, registration, billing equipment etc. These are some
necessary items required for business to start up. Covid-19 has an huge impact on each and every
sector including the food sector as well nowadays it is not allowed for businesses to dine in only
takeaways and outdoor services are allowed so in such case food truck business will be a successful
venture to start up.

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7.2) Assumptions:
 Cost:
In food truck business food truck is the only major cost for the business otherwise all the
other required items are not so costly. The person starting this business can invest his/her own
finance or can also take loan if required. It is not necessary that the food truck should be new an
old/used food truck can also be modified into the required design. Menu will be printed,
advertisement on social platforms, panaflex, food ingredients required to prepare dessert will be
required. In the income statement all the expenses are estimated just to give an idea about the cost.

 Revenues:
While many factors affect how much money the average food truck makes per year, the
consensus appears to be around $100,000 total income.
The projected revenue for the business will be assumed on the basis of the following menu

PRODUCT PRICES
Brownies 150/piece
Chocolate lava cake 200/piece
Cream donuts 150/donut
Mousse cakes 200/slice
Fruit pies 150/slice
Hot chocolate drink 200/cup
Gelato ice cream 70/scoop

As due to covid-19 people are more concerned about their health these days so there is a chance
that in beginning the sale would be less but with time it is expected that it will increase. We have
assumed that the sale for first year will be equal to 6 lac. As it is a small setup in the starting but
with increased performance this setup can be placed at several other locations in Multan as well.

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7.3) PRO FORMA CASH FLOW STATEMENT

Details Year 1 Year 2

Beginning cash 100000 240000
Cash received 600000 700000

Total 700000 940000

Paid out:
Salary(15000*12) 180000
(16000*12) 192000
Raw material 100000 105000
Maintenance 30000 30000
Service 10000 12000
Advertising 20000 25000
Travel cost 90000 100000
License 30000 -
Total 460000 464000
Cash & equivalent 240000 476000

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7.4) PRO FORMA INCOME STATEMENT

DETAILS Year 1 Year 2

Revenue 600000 700000

Expenses:
Salary 180000 192000

Raw material 100000 105000

Maintenance 30000 30000

Service 10000 12000

Advertising 20000 25000

Travel cost 90000 100000

License 30000 -

Depreciation - 16000

Total 460000 464000

Earning before tax 140000 220000
Tax 17% (23800) (37400)
Net income 116200 182600

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7.5) PRO FORMA BALANCE SHEET

Details Year 1 Year 2

Fixed assets:
Truck/cart (less dep 5%) 300000 285000

Kitchen equip (less dep 2%) 50000 49000

Current assets:
Cash & equivalents 240000 476000

Total 590000 810000

Liabilities:
Account payable 60000 70000

Capital 500000 500000

Net income 116200 182600

Total equity 616200 682600

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8. CRITICAL RISKS INVOLVED:

 Weather conditions:
Natural disasters are common and outdoor elements such as hail, snow, lightning, heavy
rainfall, and wind disturbances all pose a major threat to food truck businesses.

 Road accidents:
Road safety applies to all, but food trucks are more susceptible for these kinds of accidents
than a typical car.

 Work related accidents:

Work-related accidents like slips and falls, smoke inhalation, burns, wounds, and heat stroke can
still happen from day-to-day operations.

 Other competitors:
Other competitive ventures.

 Credit card payments:

Pay attention to where your setup will be and if there is WiFi or cellular data available if you are
going to take credit card payments.

 Restroom Laws:
That's right, some places require that if you are going to operate your food truck business over a
certain time period, there must be a bathroom nearby.

 Parking Issues:
You are probably aware that you cannot just drive up in your food truck, park it anywhere, and
start your operations. Most of the time you will have to rent a space, whether permanent or
temporary. If you plan on operating at special events you will need to pay a vendor fee and sign a
contract. Be aware of what you agree to in those contracts as well.

 Repairs:
Since your business is solely dependent on an operating food truck, being able to get repairs done
quickly is essential. If you know how to fix it or have a close relationship with someone who does
that could be really beneficial to the success of your business. Time is money, as they say.

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Desert on the Go! (Let’s bake it)

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