After your concept, marketing and financial sections, add support materials, such as your qualifications, menus, budgets and bids you’ve received on trucks.
Sam Ashe-Edmunds has been writing and lecturing for decades.
Production costs include the food, plates, napkins, utensil, napkins, cups, lids, straws and condiments necessary to sell each item.
Put your business plan together in a logical order.
A key element of any food truck plan includes addressing your location, not only in terms of traffic, but also addressing zoning laws.
Discuss any health department regulations that will affect your business to show investors or lenders you have this covered.He has worked in the corporate and nonprofit arenas as a C-Suite executive, serving on several nonprofit boards.He is an internationally traveled sport science writer and lecturer.Create several budgets for potential investors or lenders, as well as to help you operate.Start with a master budget that shows your projected first-year operating expenses, start-up expense debt-service and sales.In your financial section, provide your start-up and operating costs.Start-up costs include the expenses you’ll have before you sell your first item, with operating costs occurring when you start selling.After your cover and contents pages, write an executive summary, which gives the highlights of what’s to come without supporting detail.Include a brief description of the concept, any marketing research that supports the attractiveness of the idea, the projected sales and profits and the start-up capital needed.This doesn’t mean that food trucks are cheap or free to start.It costs anywhere between ,000 to 0,000 or more to open a new food truck, so most will need some kind of financing when starting out.