Food

Gourmet Roach Coach

Hey,

I am in the process of writing a business plan for a new food truck on the west coast. I have been cooking profesionally for over 22 years in high end celeberty chef type restaurants and privately for about 5 yrs and want to go out on my own. I understand the cost associated with a brick and mortar establishment but a rolling restaurant throws me. So if anyone out there has any info on starting a food truck I would appreicate any help. Here are some areas that I really want input.

Start up cost: Please be specific about cost and where the funds are going. i.e. $38 thousand on a Truck. $4thousand getting truck wrapped.
Operating expenses.
Partnership Agreements/contracts
Food Cost Avg
Labor cost Avg
Profit margins
getting business owners/manament to let you park your truck to sale your products.
Starting a social media presence
Fule cost
Anyting really but this list is a good starting point I think


Talk is closed, but that doesn't mean the conversations have to stop!

Check out this post for a more thorough explanation, and jump onto our Facebook page or our Twitter feed to keep the conversations going!

Comments:

Comments are closed