Introduction
Food truck business
• restaurant on the go or mobile restaurant
• large truck that is equipped with the necessary gadgets to
cook
Menu:
Western Food
Food Selling Truck
Objective and Mission
• Mission: To provide the best quality of food and beverages within an affordable
range of price, an easy to go meal which is prepared and delivered fast within an
efficient time frame, good customer service and lastly very convenient and ecofriendly packaging.
• Objectives:
1. Provide healthy and affordable price nutritious western food.
2. To make sure our food is prepared fast, fresh and very conveniently packed in ecofriendly manner.
3. To ensure a very friendly and efficient customer service.
4. Make profit and hit on our targeted sales.
Project Scope and Key Deliverables
Elements
SMART Goals
Specific
To provide delicious high quality and economic food
with the best in the shortest turnaround time in the
most convenient customer service form.
Clearly set out menu takeaway and prices. Our food
truck is also ideally located to capture 100 unit sales to
break even by mid-day.
Clear assignment of duties on a weekly rotation. Equal
and even distribution of working hours and also a
standby rooster plan.
Ensure each stakeholder is trained and complaint to
the work tasks from beginning to the customer’s
satisfaction. Mutually agreed investment cost to start
and operate the food truck.
Set up business rooster and work staff schedule.
Minimum training is also provided to each stakeholder
on each aspect of operation.
Measurable
Agreed Upon
Realistic
Time Scaled
Survey on the food inconvenience at Sungai Long
1. Increase in food prices over the months.
2. Unhealthy deep fried oily food.
3. Restaurants are fully occupied during lunch hours which causes inconvenience to find a table.
4.Long queues to pack food.
5. Non eco friendly plastic containers used.
6. Not many variety of food.
7. Inefficient customer service
Contributing factors :
1. To provide affordable and budgeted food in the shortest turnaround time.
2. Time scaled business set up to ensure all our customers face the least
hassle of any delays and fast convenient to go meals.
3. Well trained and skilled stakeholders - This is to minimize any misfortunes,
accidents or miscommunication.
4. To provide nutritional high quality food.
5. Eco friendly and user friendly packaging.
Material and resources
•
•
•
•
•
Licenses
Food truck with complete utensil equipment
Food ingredient and beverages
Decoration purpose
Other resources
Licenses
• Business license (renew in every year)
• Vehicle inspection certificate (Computerised
Vehicle inspection centre)
• Venue license (specific parking lot)
• Health department permit (examine the whole
process)
Food truck with complete utensil equipment
List of equipments:
1. Flat top Grill
2. Bun warmer
3. Deep fryer
4. Fridge
5. Exhaust hood
List of food ingredients and beverages
Food ingredients
Beverages
Fatless chicken patties
Mango juice
French fries
Apple juice
Fresh cucumbers
Sugarcane juice
Spinach
Fresh soya bean
Wholemeal burger buns
Wheatgrass juice
Eggs
Revive Isotonic
Decoration
• Wooden board (display the price)
• Electrical light bulb (more attractive during night time)
• Radio (soft music during the preparation of the food)
Other resources
• Bamboo takeaway container
• Paper cup and straws
• Waste containers
Proposed Budget
Resources
Licenses
Unit
Price (RM/Unit)
Budget (RM)
Business License (per year)
1
30.00
30
Vehicle inspection certificate
1
75.00
75
Equipment
Fully Equipped Food Truck
1
23 000.00
23 000
Food & Beverage
Chicken Patties (10 Pcs. / 1 Pack)
30
10.00
300
French Fries (Straight Cut Fries 1kg)
10
6.00
60
Fresh cucumbers (RM3/kg)
5
3.00
15
Spinach (RM2/kg)
5
2.00
10
Wholemeal Burger buns (10 Pcs. / 1 Pack)
30
4.00
120
Eggs (30 Pcs / Tray)
10
10.00
100
Apple juice (1.5 L)
10
2.50
25
Mango juice (1.5 L)
10
2.50
25
Soya beans (1.5 L)
10
3.00
30
Wheatgrass juice (1.5 L)
5
5.00
25
Sugar cane juice (1.5 L)
5
2.00
10
Revive Isotonic (1.5 L)
5
3.00
15
100 plus (1.5 L)
10
3.50
35
Wooden board
2
100.00
200
Electrical light bulb (60 Watt)
6
30.00
180
Radio
1
250.00
250
Decoration
Others
Bamboo container
100
0.20
20
Paper cup and straws
100
0.10
10
Plastic Bag
500
0.01
20
80
80
Waste container (240 L)
1
Total
24 635
105
23000
770
630
130
Gantt chart
Stakeholders
Stakeholders
Power (1-5)
Interest (1-5)
Sponsors, Investors
5
5
Board of director
5
5
Staff
4
4
Customers
5
2
Suppliers
3
4
Creditors
5
2
Government, authorities, regulator
5
1
Surrounding residents
2
1
Media
3
2
Competitors
2
5
• Stakeholders are mapped on quadrants based their power and
interest rated from 1-5.
Stakeholders management
Example of management strategies:
• ‘Sitrep’ must be conveyed to ‘key players’ frequently through meetings and
reports.
Work Breakdown
Structure
• Level 1 Tasks: Planning, Facilities,
Marketing, Operation, Products.
• There are 18 Level 2 tasks.
Example under marketing: Data Acquisition,
Needs Specification, Marketing Plan
• Some Level 2 tasks have sub-tasks
Linear Responsibility Chart
• These tasks are assigned to the team with equal allocation and SWOT analysis.
• Example:
Impact rate
R
i
s
k
M
a
n
a
g
e
m
e
n
t
• Last minute change in schedule and budget.
• Increase of materials price.
• Bad weather.
• Different regulation in different states.
• Truck broken down.
• Lack of knowledge of the selected market.
• Operator risk such as team members do not know how to operate.
• Food quality downgraded because of truck condition.
• Food truck car accident.
• Thievery.
• Potential explosion of cooking and exhaust system.
SWOT Analysis
STRENGTHS
WEAKNESSES
- Cheaper
- Limited funds available
- Interesting food
- Less experiences
- Good services
- Mobile
- High volatility of raw
materials price
- High customer loyalty
- Low brand awareness
OPPORTUNITIES
THREATS
-Events, festivals
- Many food
restaurants nearby the
location
- Government policies
- Rising prices of raw
materials and petrol