Mission Statement
Taco Bout It strives to provide
inexpensive, convenient, and savory
foods to people all along the East
Coast. As a travelling food truck, we
serve all individuals regardless of
gender or ethnicity, and treat our
customers with the utmost respect.
Mission Statement (cont)
Our food is made by the hands of our
hard working employees using only
the freshest ingredients, especially in
our authentic, homemade salsas. We
hope to provide a unique dining
experience for our customers,
satisfying their palates as well as
their stomachs.
Marketing Goals
1.
2.
3.
4.
5.
6.
Affordable, authentic Mexican dishes
Traditional salsas!
Welcoming dining environment
Food safety (routine, monthly inspections)
Exceptional customer service
Customer feedback
Revenue Generations
• For our food truck “Taco ‘Bout It” we plan to generate
revenue through a variety of sources.
• The most profitable source of revenue will come from our
food sales such as specialty tacos, side dishes, desserts, and
soft drinks, water. Taco ‘Bout It will also provide catering
services for special events.
• Our payment methods are cash or any major credit card
service such as Visa, MasterCard, Discover, and American
Express.
Marketing
• Taco ‘Bout It is the healthy choice when it comes to
food truck cuisine. It provides exquisite Mexican food
that is extremely delicious and more importantly
good for you. Taco ‘Bout It is a food truck for the
average person who is on the go and who doesn’t
have time to sit in a restaurant and dine in. More
importantly it’s a perfect place to eat for a college
student who is in a hurry and needs a quick bite to
eat. Taco ‘Bout It is a healthy alternative providing
delicious and healthy food like a restaurant but in the
fraction of the time.
Marketing (Demographics)
• Demographics
– Taco ‘Bout It will most likely get its revenue
primarily from from young adults. We will be
moving around to all of these universities and will
be at the University that has a greater population
and more students who are full time and stay on
campus.
Marketing (Demographics)
• -UCONN•
-17,528 Undergraduate at main campus (Storrs)
•
-4,773 Undergraduate at regional campus
» (Avery Point, Greater Hartford, Stamford, Torrington, Waterbury
•
•
-7,955 Subtotal Graduate/ Professional
-SCSU-
•
-7,016 Undergraduate who are full time
•
-1,241 Undergraduate who are part time
•
-876 Undergraduate who are full time
•
- 1,671 Undergraduate who are part time
Marketing (Demographics)
• -ECSU•
-4,420 Undergraduate who are full time
•
-838 Undergraduate who are part time
•
-39 Graduate who are full time
•
-143 Graduate who are part time
•
-WCSU-
•
-4,465 Undergraduate who are full time
•
-1,560 Undergraduate who are part time
•
-71 Graduate who are full time
Continuous Quality Improvement
Conduct
Surveys
Monthly
Meetings
Projected
Sales
Focus Groups
Social
Media
New Menu
Items
Budget
• High first Year Expenses
– Food Truck
– Truck Design
– Kitchen Equipment
– Startup Costs
• Second Year is first profitable year
Budget
• Major Yearly Expenses
– Wages
– Fringe Benefits
– Gas and Truck Maintenance
– Depreciation
Budget
• Growing Business
– 20% revenue increase in year 2
– 10% revenue increase in both 3rd and 4th year
– 5% increase in 5th year
• Plans to expand business in year 6
• Net Profit
– $53,000 in year 5
• Loan paid off in 5th Year
Budget
• Fixed Costs
– Food Truck Permit
– Inspections
• Increasing Costs
– Wages
• 5% Pay raise each year
– Gas
– Insurance
– Advertising