1. The Food Truck

2. Mission Statement  To provide customers a unique experience to ordering food at a convenient area with the affordability to everyone. We will be accommodating all interests with a large scale of menu options that everyone can relate to with an infusion of our own creativity that sets us apart from other truck stands. Our food truck will be available at the most convenient times for travelers as well as locals.

3.  Our food truck intends to sell fast, fresh, and hot food to our customers. Accommodates fast food eaters and serve to all ages by accommodating their taste. The Food Truck aims to serve healthy, affordable, local food on- the-go. For all types of customers for the time savvy business to the casual lunch. Creating the most comfortable dining experience possible. Objectives

4. SWOT Analysis

5. Strengths Quick, fast service Reasonable price Quality food Unique hours It is a business that offers a high level of personal customer service as we travel our customers. Opportunity to work nights for example on the weekends delivering to customers as home. Our business will have a website and Facebook page where we will have all the information our customers need. Strong, experienced food truck staff Prices are cheaper than competitors’

6. Weaknesses Only in local areas Cost of traveling Lack of established reputation Only a small business meaning we can only target specific areas therefore the areas that we do target need to be appropriate and supply us with enough income. Costs rising due to increases in food costs

7. Threats Restraints Other food trucks Dining in restaurants Competition from similar businesses operating either in the same location or surrounding areas We will make sure that we are constantly researching other competitors and getting customer feedback in order to improve our business

8. Opportunities New menu items Gaining new customs Expending Expanding and growing our business

9.  Our target market strategy is to serve a product to the customer that they will be satisfied with and will entice them to return to us. Our company takes pride in the unique product we produce and we use that when marketing to the consumer. Target Market Strategy

10. Marketing Mix

11.  Our Food Truck will specialize in creating a variety of food for our customers.  We will focus on quality because we believe is essential for our customers.  We believe that quality is critical to satisfying our customers and retaining their loyalty so they continue to buy from us. Product

12.  After reviewing other prices for entree items of similar quality from other food trucks, we found that our prices were $2-$3 lower than other food truck competitors.  Maintaining low prices will help us build a market share. Price

13. Breakfast Menu Breakfast Sandwiches: $7.97 Your choice of bread, meat with egg and cheese Toast Bagel Croissant Meat Sausage Ham Bacon Lunch and Dinner Cheese Burger $6.95 Hot dogs $3.95 Corn dog $4.95 Mac n Cheese $3.95 Grilled Cheese $4.95 French Fries $2.95 Wings (8) $7.99 BBQ Mild Hot Cheese Steak $8.00 Peppers Onions Mushrooms Sauce Chicken Fingers $6.50 Dipping Sauce BBQ Honey Mustard Ranch Mozzarella Sticks $5.50 Drinks $1.50 Bottled Water Cans of Soda Coffee Regular $4.99 Decaf Iced $5.99 Hot Chocolate $3.99 Product & Price

14. Promotion Promotion Promotion Fliers and Posters Advertisements Mass Media Social media  According to a report made in 2011, Americans spend nearly a quarter of their online time on social networks and blogs. This means that chances are much of our target market are already using social media.

15. Place Our business's location is key to successful operations and overall growth. One of our competing advantages is that we are able to deliver our service to the customer. We have to be able to target our customer base and keep in mind licensing and restrictions that come along with the truck.

16. Local Permits  The Department of Health is most likely the agency responsible for regulating food trucks in our area. We will most likely need local licenses and permits from the city.  Alarm Permit  Business License and Tax Permit  Health Permit  Signage Permit  Zoning Permit

17. Documents & Laws Insurance We will need two key types of insurance to cover our employees: unemployment insurance and workers’ compensation insurance. Food Truck Laws As a food truck owners, we need to consider laws for topics such as: Bathroom Locations Commissaries Food Handling Parking Laws and Permits Truck Inspections and Food Safety Inspections Zoning

18. Assets Food Inventory$600.00 Kitchen Equipment$500.00 Truck$20,000.00

19. Expenses Wages (weekly)$300.00 Vehicle Maintenance$50.00 Gas(weekly)$100.00 Permits$300.00

20. The End Created by: Andy Barone Taylor Neumann Eduin Medina Lorenzo