Management

SECTION V – OPERATING PLAN

A. Product Development

1. Start with a limited menu of popular foods and then add new items to the menu every three months.

2. Starting menu:

i. Manakeesh--The pizza of the Arab world, manakeesh is a round bread sprinkled with cheese, ground meat & herbs (made on site)

ii. Hummus & Pita Bread (Hummus can be pre-made)

iii. Kabobs (chicken, beef or lamb)(made on site)

iv. Falafel (made on site)

v. Dolma (peppers stuffed with rice and vegetables) (made on site)

vi. Tabouleh (chopped salad)(made on site)

vii. Baklava (pre-made)

B. Facility:

1. The mobile truck will need vending windows, lined walls and floors, electricity, hot running water, grilling/cooking, refrigeration, and a retail payment system. A new mobile food truck runs around $100,000, especially if food is going to be prepared in the truck and is not prepackaged.

A typical food truck needs the following (depending on what is being made):

Kitchen includes:

· Water system 40 gallon

· Drain tank

· Separate coffee water tank

· Electric panel box w/breakers

· Recepticals through truck

· 48″ flat grill

· 24″ BBQ grill

· steam table

· Two basket deep fryer

· coffer maker

· Large serving window

· Outside serving counter

· generator

2. A used truck might be a good option. See example below of one for sale:

This 2008 GMC Diesel has less then 50K orig miles on it. Cost, $55,00. It has:

Grille Steam Table 2 Frig freezer Water system Elect System New Owen Generator two serving windows + back

OF course, about another $5,000 would be needed to repaint and customize this food truck.

C. Product Creation and Delivery

1. Some of the product can be pre-made like baklava, a Middle Eastern pastry

2. Hummus can be pre-made and refrigerated.

3. Other foods will be made by order, See menu above.

4. The food will be delivered based on location. The locations will be strategically chosen based on target customer information (close to campus or events).

D. Maintenance and support.

Mobile Cuisine Magazine provides the following food truck maintenance tips:

· Test and re-test your tires. Since tire pressure changes pretty dramatically when temps drop, you should check the pressure first thing in the morning. Properly inflated tires help with weight distribution and reduce risk of blowouts at high speeds.

· Change fuel filter.

· Test your battery. Ensure that it’s secured and that connections are tight. Replace it after 72 months.

· Check the windshield for cracks and pitting. As temperatures increase, stress on the glass can increase, leading to crack propagation.

· Replace your wiper blades. The blades are your best friend during a winter storm.

· Check exhaust systems to ensure that they are free of leaks.

· Check and refill antifreeze, transmission fluid, power steering fluid, and brake fluids.

· Check all belts and hoses.

· Prepare your emergency kit and restock from the previous winter. Don’t forget road flares, fire extinguisher, reflective triangles, first aid kit, water, solar blanket, and jumper cables

· Adhere to all recommended maintenance schedules. (http://mobile-cuisine.com/under-the-hood/10-fall-food-truck-maintenance-tips).