Food Truck

Business
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 Addis Ababa University
College of Business and Economics
Entreprenuership
Group Assignment

Group members ID No sec.

1.Dawit Yetneberk - UGR/6906/15 6

2. Bruk welegebriel - UGR/1031/15 6
3. Abebe Lijalem - UGR/6756/15 6
4. Dagim Negash - UGR/4934/15 6
5. Daniel Nigussie - UGR/4881/15 6
6. Amanuel Gibru - UGR/5402/15 6
7. Dehininet Getachew - UGR/8249/15 6
8. Alemu Tsehaye - UGR/4529/15 6
9. Abdi Felema - UGR/3071/15 6
10.Daniel Hizibie - UGR/2982/15 6
11.Melaku Melese - UGR/4273/15 6

Submission date :April 24/2023

Submitted to: Mr Yenesew Ferede

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Table of contents:

1. Executive summary.................................................................................................5

2. Business description...............................................................................................6

2.1. Natures of the business.......................................................................................6

2.2. Mission statements or business purposes..........................................................7

2.3. Vision statement about business growth.............................................................7

2.4. Business goals and objectives.............................................................................8

2.5. Role of the business.............................................................................................8

3. Funding requirrement..............................................................................................9

4. Product and services..............................................................................................11

4.1. Brief description about products and services....................................................11

4.2. Key features of the products annd services.........................................................12

4.3. Details about patent, trademark, copyrights and franchise of the business........13

5. Marketing plan........................................................................................................14

5.1. Target customers of the business.......................................................................14

5.2. Competitive advantages of the business.............................................................14

5.3. Pricing strategies.................................................................................................15

5.4. Promotional strategies.........................................................................................16

5.5. Product and service distribution method..............................................................16

6. Operational plan.......................................................................................................17

6.1. Plant location........................................................................................................17

6.2. Inventory management and quality control...........................................................17

7. Organizational plan..................................................................................................19

7.1. Structure of the business......................................................................................19

7.2. Campuny ownership..............................................................................................20

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7.3. Organizational team............................................................................................20

7.4. Human resource plan...........................................................................................21

8. Financial plan..........................................................................................................22

9. Critical risks............................................................................................................24

10. Exit strategy..........................................................................................................24

11. Appendix...............................................................................................................25

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1. Executive summary :
Our business idea is to start food truck business which is a mobile food service that
caters to various locations and events.

At maximum our new food truck business needs ($200,000)10 million birr for start up
capital which will be covered by loan.In addition to this our business will require an
excess and costly promotions because it is not habitted.

Our new food truck business will provide fresh and affordable fast foods to its
customers based on their preferences.

The primary target market for our new food truck business is urban areas, offices and
public events where people look for quick, affordable and delicious food.

Our new food truck business has alower start up cost compared to a brick and mortar
restaurants, and can offer flexibility in terms of location and hours of operation. It also
allows us to develop a loyal customer base through personalized customer service and
social media marketing. Additionally, our food truck business have potential to capture
a large audience at specific events or busy locations.

Our new food truck business has monopolistic advantages in market places because
this kind of business is not habitted in most parts of Ethiopia. But for the future we
assume that food truck industry will become highly competitive and require a high
level of innovation and creativity to stand out from other food trucks.

Our new food truck business tends to provide its goods and services through direct
form of distibution channels by interacting with customers. This will rise our market
share by providing quality goods and services to our customers.

In summary, our new food truck business presents a profitable opportunity that caters
to a growing demand for fresh and affordable food. Our well developed business plan,
favorable financial projections and the quality of our services will help us establish a
srong brand with customer loyality in a rapidly expanding market.

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2. Business description
2.1 natures of the business

Our food truck business is a kind business which is mobile kitchen that serves food to
customers in different locations, events, and festivals, making them accessible to a
wider audience. It is typically small, self-contained vehicles that are equipped with
cooking equipment, refrigeration, and storage space for ingredients and supplies. It is
designed to be easily transported and set up in a variety of locations, such as street
corners, festivals, and other public events.

One of the key advantages of a food truck is its mobility, which allows it to reach
customers in a variety of locations and adapt to changing demand.Compared to
traditional brick-and-mortar restaurants, it has lower startup costs, making it easier
for us to enter the food industry.It is flexible to meet customer demands by adapting
and experimenting changing trends and new menu items respectively.This flexibility
allows it to stay competitive and meet the needs of our customers.

Our food truck business can become a seasonal business due to a variety of factors.
Firstly, weather conditions can greatly impact the demand for food trucks. During the
winter months, when the weather is warm and sunny, people are more likely to be
outside and looking for quick and convenient meals, making food trucks a popular
choice. However, during the colder months, demand for food trucks may decrease as
people tend to stay indoors and look for warmer dining options.
Secondly, our food truck business may also become seasonal due to the availability of
events and festivals. It rely on events and festivals to generate business, and these
events are typically held during specific times of the year. For example, many food
truck businesses may see an increase in demand during the winter months when
outdoor music festivals and fairs are common.
Lastly,our food truck business may also become seasonal due to the availability of
ingredients. Some menu items may only be available during certain times of the year
due to the availability of fresh produce or seasonal ingredients. This may limit the
menu options for food truck businesses during certain seasons, impacting their ability
to attract customers.

Our food truck business offers a wide range of menu options, such as foods like
sandwich, burger,pizza and so on.

Overall, the nature of a food truck is that it is a flexible and innovative way to bring
delicious food to customers in a variety of settings, while offering a unique and
memorable dining experience.

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2.2.Mission statements or business purposes

Our food truck business have various missions to:

 provide fresh, healthy, and delicious food to our customers on-the-go, using
locally-sourced ingredients whenever possible.

 offer a unique and diverse menu that caters to a range of tastes and dietary
needs, while providing excellent customer service and a fun, welcoming
atmosphere.

 bring people together through food, by creating a mobile dining experience that
is accessible and affordable for everyone in the community.

 support local farmers and food producers, while promoting sustainable and
environmentally-friendly practices in our business operations.

 To be a positive force in the community, by giving back through charitable

donations and volunteer work, and by fostering a sense of connection and
belonging among our customers.

2.3 Vision statement about business growth

Our vision is to become the leading food trucking company in the industry, known for
our innovative and high-quality cuisine, exceptional customer service, and
commitment to sustainability.

We believe that food trucking is not just a trend, but a powerful and dynamic way to
bring delicious and diverse food to people everywhere. As we grow, we will continue to
push the boundaries of what is possible with food trucking, exploring new cuisines,
flavors, and techniques, and always putting the customer first.

At the same time, we are committed to minimizing our impact on the environment and
supporting local communities. We will continue to invest in eco-friendly practices,
such as using renewable energy sources and reducing food waste, and partner with
local farmers and suppliers to source the freshest and most sustainable ingredients.

Our ultimate goal is to create a food trucking experience that is not only delicious and
memorable, but also socially and environmentally responsible. We believe that by
doing so, we can help transform the food industry and inspire others to join us in this
mission.

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2.4. Business goals and objectives

We designed some possible goals and objectives for our food truck business in the
short term (1-2 years) and long term (3-5 years):

Short-term goals and objectives:

 Establish a strong brand identity and reputation in the local community.

 Build a loyal customer base through consistent quality and service.

 Increase revenue and profitability by expanding the menu and exploring new
locations.

 Develop efficient and effective operational processes to streamline the

business.

 Build relationships with local suppliers and vendors to ensure the freshest and
highest quality ingredients.

Long-term goals and objectives:

 Expand the food truck business to multiple locations and cities.

 Develop a strong online presence through social media and a website.

 Diversify the business by offering catering services and/or opening a brick and
mortar restaurant.

 Implement sustainable and eco-friendly practices to reduce the environmental

impact of the business.

 Build a strong team of employees and managers to support the growth and
success of the business.

2.5. Role of the business

Our food truck business has a role by solving community problems in several ways:

 Providing Access to Healthy Food: In many communities, there is a lack of

access to healthy food options so that our food truck business can provide a
variety of healthy food options that are affordable and accessible to people who
may not have access to healthy food otherwise.

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  Creating Jobs: our food truck business can create jobs for people in the
community, including cooks, servers, and drivers. This can help to reduce
unemployment rates and provide opportunities for people who may have
difficulty finding work.

 Bringing People Together: our food truck business can be a great way to bring
people together and create a sense of community. They can be used to host
events, such as food festivals or community gatherings, which can help to build
relationships and foster a sense of belonging.

 Addressing Food Insecurity: Our food truck business can also be used to
address food insecurity in the community. It can be used to provide free or low-
cost meals to people who are struggling to make ends meet, or to distribute
food to people who may not have access to it otherwise.

 Overall,our food truck business can be a great way to address community

problems and create a more vibrant and healthy community.

3. Funding requirement
The funding requirements for our food truck business can vary depending on several
factors, such as the size of the truck, the equipment needed, and the type of food being
served,considering this here are some common expenses that our food truck business
needs:

1.Truck purchase or lease: The cost of purchasing or leasing a food truck can vary
widely depending on the size, age, and condition of the vehicle. New trucks can cost

anywhere from $50,000 to $200,000,so we desined to purchase the new one by

$75,000(3,750,000 birr).

2.Equipment and supplies: our food truck business require specialized equipment
such as grills, fryers, refrigerators, and generators. The cost of this equipment can
range from a few thousand dollars to tens of thousands of dollars, depending on the
quality and quantity of the equipment needed.The raw goods needed to start our food
truck business will depend on the type of cuisine plan to offer. However, here are some
common raw goods that our food truck business will need:

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  Food ingredients: This includes all the ingredients needed to prepare the food,
such as meat, vegetables, fruits, grains, spices, and herbs.

 Beverages: This includes drinks such as soda, water, juice, and coffee.

 Paper products: This includes napkins, paper plates, cups, and utensils.

 Cleaning supplies: This includes cleaning products, trash bags, and sanitizing
wipes.

 Fuel: This includes gasoline or propane to power the food truck.

 Cooking equipment: This includes grills, fryers, ovens, and other cooking
equipment needed to prepare the food.

 Refrigeration equipment: This includes refrigerators and freezers to store food

and beverages.

 Packaging materials: This includes containers, bags, and wraps to package the
food for customers.

In general we allocate $20,000-$30,000(1,500,000 birr) for the raw goods(materials)

listed above.

3.Permits and licenses: Our food truck business are subject to a variety of permits and
licenses, including health department permits, business licenses, and parking permits.
The cost of these permits can vary depending on the location and type of permit
required.

4.Marketing and advertising: Our food truck business need to invest in marketing and
advertising to build its brand and attract customers. This can include social media
advertising, flyers, and other promotional materials. We allocate $10,000 for marketing
and advertising purpose.

5. Insurance: Our food truck business will need to purchase insurance to protect our
business and assets. We designed to include liability insurance, property insurance,
and workers' compensation insurance.

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4. Product and services
4.1.Brief description of product and services
Our food truck business will provide different kinds of products and services :

- Products :

 Burgers

 Sandwiches

 Pizza

 BBQ dishes

 Vegetarian and vegan options

 Desserts and sweets

 Beverages such as coffee, tea, soda, and smoothies

- Services :

 On-site cooking and preparation of food

 Mobile catering for events and parties

 Online ordering and delivery services

 Customizable menus to meet dietary restrictions or preferences

 Social media marketing to promote the truck's location and menu

 Acceptance of cash, credit/debit cards, and mobile payments

 Collaboration with local breweries or wineries for food and drink pairings.

 Food truck festivals and events to showcase the truck's offerings and attract

new customers.

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 4.2. key features of the product
Contrasting to traditional restaurants our food truck business has advantages and key
features:

 Convenience: Our food truck business is mobile and can be found in various
locations, making them a convenient option for customers who want to grab a
quick bite to eat.

 Variety: Our food truck business offer a wide range of menu items, from
traditional street food to more gourmet fare, providing customers with a variety
of options to choose from.

 Freshness: Our food truck business prepare its food on-site, ensuring that it is
fresh and made to order.

 Customization: Our food truck business often allow customers to customize

their orders, such as choosing their own toppings or sauces, providing a
personalized experience.

 Innovation: Our food truck business often experiment with new and unique
menu items, incorporating different flavors and cuisines to keep customers
interested and coming back for more.

 Social media presence: Our food truck business will has a strong social media
presence, allowing customers to easily find its location and menu items, and
providing a platform for customer feedback and engagement.

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4.3. Details about trademark, patent, copyrights and franchise
of the business

 Our food truck business will has a name that we will call it Mesob and this will

be its logo

 Our food truck business will be patented to protect our intellectual property because
we may have develop a unique cooking or food preparation techniques.

 Our food truck business will also has copyrights which give us exclusive rights to use,
distribute and reproduce our content and prevent others from copying it without our
permission.

 We will also franchise our food truck business if we want to expand it further.

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5. Marketing plan
5.1.Target customers of the business
The primary target customers for our food truck business can vary depending on the
type of food being served and the location of the truck.However we assumed some
common target customers for our food truck business:

 Office workers: Our food truck business can be located near office buildings
and business districts, making it a popular choice for lunchtime meals for office
workers.

 College students: Our food truck business can be found on or near college
campuses, where they can attract hungry students looking for a quick and
affordable meal.

 Tourists: Our food truck business can be a popular attraction for tourists,
especially in areas with high foot traffic such as popular tourist destinations or
events.

 Event attendees:Our food truck business can be found at festivals, concerts,

and other events, where they can attract hungry attendees looking for a quick
and convenient meal.

 Local residents:Our food truck business can also attract local residents who
are looking for a unique dining experience or who want to try new and
interesting foods.

Overall, to satisify different customers we wil work by schedule.

5.2. Competitive advantage of the business

There are several competitive advantages that our food truck business has over
traditional brick-and-mortar restaurants.

 Mobility and flexibility: Our food truck business can move to different locations,
allowing it to follow the demand and target different customer groups. This
flexibility also allows us to participate in events and festivals, which can be a
great way to attract new customers.

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  Lower startup costs:Our food truck business has lower startup costs than
traditional restaurants, as it doesn't require as much space, utilities, or staff.
This can allow us to offer lower prices and still maintain profitability.

 Unique dining experience: Our food truck business offer a unique dining
experience that can be more casual and fun than traditional restaurants.
Customers can enjoy their food outdoors, in a park, or at a festival, which can be
a fun and memorable experience.

 Social media marketing: Our food truck business can leverage social media to
build a following and attract customers. By posting its location and menu on
social media, we can reach a wider audience and build a loyal customer base.

 Menu innovation:Our food truck business can be more experimental with their
menus to be able to compete in market places.

5.3. Pricing strategies

Our food truck business wil has pricing strategy which is an important aspect of food
trucking, as it can impact profitability and customer satisfaction. Here are some of our
pricing strategies;

 Cost-plus pricing: Our food truck business will cosider a strategy which
involves calculating the cost of ingredients, labor, and overhead, and then
adding a markup to determine the final price. This ensures that the our food
truck is covering its costs and making a profit.

 Value-based pricing: Our food truck business will consider a strategy that
involves setting prices based on the perceived value of the food and the overall
dining experience. For example, a food truck that offers high-quality ingredients
and a unique dining experience may be able to charge higher prices than a food
truck that offers more basic fare.

 Dynamic pricing: Our food truck business will also consider a strategy that
involves adjusting prices based on demand. For example, a food truck may
charge higher prices during peak hours or at popular events, and lower prices
during slower times.

 Bundle pricing: Our food truck business will consider a strategy that involves
offering meals at a discounted price. This can encourage customers to
purchase more items and increase the overall revenue for our business.

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5.4. Promotional strategies
To attract new customers and build a loyal customer base,we designed important
promotonal strategies;

 Social media marketing: Social media is a powerful tool for us to promote our
business. By posting our location, menu, and specials on social media platforms
like Facebook, Twitter, and Instagram, we can reach a wider audience.

 Event participation: setting up at particular events and festivals can be a great

way for us to promote our business and attract new customers.

 Loyalty programs: Offering a loyalty program can encourage customers to

return to the food truck and build a loyal customer base. This can be as simple
as offering a free item after a certain number of purchases or creating a VIP
program for frequent customers.

 Collaborations: Collaborating with other businesses or food trucks can be a

great way to cross-promote and attract new customers. For example, a food
truck could partner with a local brewery to offer a beer and food pairing event.

 Sampling: Offering free samples of menu items can be a great way to attract
new customers and encourage them to try new dishes. This can be especially
effective at events or in high-traffic areas.

5.5. Product and service distribution method

Our food truck business will distribute its products and services through;

1. Street vending: one of the most common way to distribute our products is through
street vending. Our food truck park in high-traffic areas, such as downtown areas,
parks, and near office buildings, and sell their products directly to customers.

2. Events and festivals: Our food truck business will distribute its products in different
events and festivals, such as music festivals and food festivals.

3. Catering: Our food truck business will offer catering services for private events, such
as weddings, corporate events, and parties.

4. Online ordering and delivery: initially we do not interested to offer online ordering
and delivery services, allowing customers to order their products online and have them
delivered to their location.But for the future we will act up on this delivery system.

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6. Operational plan
6.1. Plant location
The location of a food truck is a critical factor in the success of the business.
Considering this we assumed to plant our business;

 High foot traffic areas:Our food truck business will look for areas with high foot
traffic, such as busy streets, parks, and popular tourist destinations. This will
increase the visibility of our business and attract more customers.

 Proximity to events:Our food truck business will consider the location of events
such as festivals, concerts, and sporting events. These events can provide a
steady stream of customers and increase sales.

 Competition: Currently food truck business is not competitive in many areas of

Ethiopia but for the future our food truck business will look for areas with few
food trucks to reduce competition and increase the chances of success.

 Customer demographics: Our food truck business will consider the

demographics of the area, such as age, income, and cultural background. This
can help us to determine the type of food and pricing that will be most
successful.

6.2. Inventory management and quality control

For a food truck business, inventory management and quality control are crucial to
ensure that it is serving fresh and safe food to its customers. Here are some ways in
which these two aspects are related:

- Inventory management:

* Inventory managements of ingredients and supplies have many significances to :

 Avoid overstocking,can lead to wastage of ingredients and spoilage of

perishable items, which can affect the quality of food.

 Eradicate understocking, can lead to running out of popular items, which can
affect customer satisfaction and sales.

 Promote effective utilization and development of our suppliies and ingredients.

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 - Quality control :

* Quality control is essential for a food truck to maintain the freshness, taste, and
safety of their food. The process of quality managment includes:

 Storing food properly to ensure that the ingredients are fresh and not expired,
and they are stored at the right temperature.

 Following proper hygiene and sanitation practices while preparing and serving
the foods.

 Conducting regular quality control checks to ensure that our food meets our
standards for taste, appearance, and safety.

 Inspecting the food before serving it to customers to ensure that it meets the

quality standards.

By following these tips, we can help ensure that our food truck business runs smoothly
and provides high-quality food to our customers.

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7.Organizational plan
7.1. Structure of the Organization

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7.2. Company ownership
Our food truck business is owened in a form of general partnership which is a legal
structure where two or more individuals agree to share the profits and losses of the
business equally.

 In a general partnership, all partners share the profits and losses of the
business equally, unless otherwise agreed upon in a partnership agreement.

 Each partner is personally liable for the debts and legal liabilities of the business.
This means that if the business is sued or goes into debt, each partner is
responsible for paying their share.

 All partners have an equal say in the decision-making process of the business.
This can be an advantage if partners have different areas of expertise and can
bring different perspectives to the table.

 In general partnership, it is very important to have a written partnership

agreement that outlines the terms of the partnership, such as the division of
profits and losses, decision-making process, and procedures for adding or
removing partners.

7.3. Organizational team

- General manager
* Msc in management

* Responsible for the general activity in the business including guiding all sects of the
business.

- Financial manager
* BA in management

* Control the cash flow of our business

* make and control the payement of wage and salary of workers.

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 - Human resource manager
* BA in management

* Recruit employees that will be compatible for our business operation and arrange
training.

- Head chef
* professional standard

* prepare menus and cook quality foods

- Assistant chefs
* Have experiences in food preparation

* Help and assist the head chef

- Cashier
* BA in Accounting and finance

* Recieve payments from the customers

- Driver
* Have experience in truck driving

* Drives the truck to different destinations

- Server
* Have experience in food serving*

Recieve orders and serve foods to the customers

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7.4. Human resource plan
No. Salary Experiences

General manager 1 17,000 birr Msc in

management

Human resource 1 15,000 birr BA in Human

manager resource

Financial manager 1 15,000 birr First year

experience

Head Chef 1 13,000 birr Three years

experience

Assistant chefs 2 10,000 birr First year

experience

Driver 1 8,000 birr Experienced in

truck driving

Cashier 1 7,000 birr BA in accounting

Server 1 5,000 birr One year

experience

8. Financial plan
Our financial plan for a food truck business is essential to ensure that the business is
profitable and sustainable through the following key components :

 Starting up the Costs: This includes the cost of purchasing or leasing a food truck,
equipment, licenses and permits, insurance, and initial inventory. It enabled us to have
a clear understanding of the startup costs to determine how much funding is needed to
launch the business.

 Operating Expenses: This contains ongoing expenses such as food and beverage costs,
fuel, maintenance and repairs, marketing and advertising, and staff salaries.

 Revenue Projections: This encloses estimating the revenue that the food truck

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 business will generate based on factors such as the menu, pricing, location, and target
market. It's important to be realistic in revenue projections and to adjust them as the
business grows and changes.

 Cash Flow Management: At this stage we manage the inflow and outflow of cash to
ensure that the business has enough cash on hand to cover expenses and invest in
growth opportunities. It's valuable to monitor cash flow regularly and to have a plan in
place to address any cash flow issues.

 Profit and Loss Statement : we will track the revenue and expenses of the business to
determine the profitability of the business. Through reviewing profit and loss
statements regularly to identify areas where expenses can be reduced and revenue can
be increased.

Financing: our business will be totally finaced or covered through loan which is got from
Commercial Bank of Ethiopia.

| Category | | Amount |

| Truck Purchase|. .............................|4,000,000 birr|

| Equipment |..................................... |1,500,000 birr|

| Licenses/Permits|.............................|250,000 birr|

| Marketing/Advertising| ................... |500,000 birr|

| Food/Supplies|.................................|120,000 birr/month|

| Insurance |...................................... |25,000 birr/month|

| Employee Salaries |......................... |90,000 birr/month|

| Maintenance/Repairs | ....................|50,000/month|

| Total Start-up capital |..................... |10,000,000 birr|

| Total Start up costs |........................ |7,435,000 birr |

| Projected Revenue |..........................|15,000,000 birr/year|

| Taxes |............................................. |5,250,000 birr |

| Reserved capital |...............................|2,565,000 birr |

| Net Income |..................................... |2,320,000 birr|

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9. Critical risks
Like any business, our business has its own set of risks. Here are some of the basic critical
risks of food trucking business:

 The newness/unknowing risks: our service is not habituated in Ethiopia ,thus we may
typically face liability or obstruction due to the abnormal of the business means that
lack of customers .

 Food Safety Risks: Food safety is a critical risk for any food-related business,
including food trucks. We might encounter food quality risks because of the
neglectedness of the chef staff .

 Location Risks: The location of the food truck can impact the success of the business.
If the location is not busy or does not attract the target market, it can be difficult to
generate enough revenue to cover expenses.

 Weather Risks: Weather can impact the success of the food truck business. If the
weather is bad, it can be difficult to attract customers and generate revenue.

 Equipment Risks: The equipment used in the food truck business can be expensive to
repair or replace if it breaks down.

 Competition Risks: Competition can be a risk for any business, including our business
we try to defend this by research the competition and to differentiate the business by
offering unique menu items or services.

 Regulatory Risks: The Food truck is subject to regulations and permits from local
health departments and other government agencies. It's important to comply with all
regulations and to obtain all necessary permits to avoid fines or legal issues.

Overall, managing these risks is critical to the success of a food truck business. It's important
to have a plan in place to address each of these risks and to regularly review and update the
plan as needed.

10. Exit strategy

Exit strategies are important for any business, including food trucking. Here are some
common exit strategies for food truck businesses:

 One exit strategy for our food truck business is to sell the business to a new
owner. This can be a good option if the business is profitable and has a strong
customer base. We can sell the business for a profit and move on to other
ventures.

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  Another exit strategy for our food truck business is to franchise the business.
This can be a good option if the business has a strong brand and a proven
business model. We can sell franchise rights to other entrepreneurs and collect
royalties on their sales.

 If the business is not profitable or we want to exit quickly, liquidation may be an

option. This involves selling off all assets of the business and closing down
operations.

 Passing the Business to Family Members: If we have family members who are
interested in taking over the business, passing the business to them can be an
option. This can be a good option if we want to keep the business in the family
and ensure its continued success..

11. Appendix
- Food truck business is not habitted in most parts of Ethiopia, including Addis
Ababa.This will promote our business to grow and extend.

- Food truck businesses provide mobile kitchen services to customers on the go.

- Food truck businesses do exist and are becoming increasingly popular in many cities
around the world.

- Food truck businesses are flexible and cost effective option for entrepreneurs
looking to start their own food truck business.

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