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Contents
Introduction Chapter One: Understanding the Food Truck Craze Where and Why Scope Compare Business Models Food-Vending Apparatuses Lean Startup Insight: Rodeo Wagon Plan the Plan Chapter Two: The Food Truck Entrepreneur Identify Skills and Traits Entrepreneurs Don't Have to Do It All Insight: Gyro King An Average Day Insight: Cafe Costa Rica Time Out Chapter Three: Legal and Regulations Insight: Street-Vending Coordinator Permits and Licenses Why Regulations Are on the Rise Mission: Food Safety Business Formation Entity Types in Review Chapter Four: Marketing Marketing at a Glance Ten Food Truck Marketing Hacks Marketing Cycle Marketing Principles SWOT Analysis Target Markets Chapter Five: Location, Location, Location Ten Places to Park a Frequently Moved Food Truck Special-Event Planning Event-Planning Checklist Beyond the Event Chapter Six: Designing the Truck and Menu Design the Apparatus Insight: Whimsy Dish Insight: Totally Awesome Vegan Food Truck Selecting a Commissary Kitchen Insight: FEED Kitchens, a Shared Commercial-Kitchen Incubator Menu Design Sourcing the Menu Chapter Seven: Financial Projections and Management Financial Documents Budget and Cash Flow Beginning Balance Sheet Profit and Loss Statement Sources and Uses of Funds Statement Measure What Matters Financial Planning Point of Sale Theft/Security Anticipating the Losses and Planning for Wins Chapter Eight: Creating the Framework Biographies Operations Research Product Marketing Financials Human-Resources Management Insight: Principal at Technomic Other Considerations Exit Plan Executive Summary Mission, Vision, Values Chapter Nine: Fund the Vision Types of Capital Funding Sources Getting the Money Chapter Ten: Stop Before You Go Evaluate and Pivot Keep the Bus Filled Customer Experience Elevator Pitch Triple Bottom Line Ready? Now Go. |
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