Gourmet Roach Coach


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


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