A

Mini Project Report

on
“Offer Truck”
Session: 2023- 2024
Submitted for the partial fulfillment of the requirement for the award
of degree of
MASTER OF BUSINESS ADMINISTRATION

Dr. APJ Abdul Kalam Technical University, Lucknow

Under the Supervision of: Submitted By:

Name of Guide: Mr. Shubhanshu Dalakoti Name – Divyanka Saxena

Class - M.B.A. 1st Sem

Roll No. -

DEPARTMENT OF BUSINESS ADMINISTRATION

KHANDELWAL COLLEGE OF MANAGEMENT SCIENCE & TECHNOLOGY, BAREILLY

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Offer Truck Pvt. Ltd. Company

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 Acknowledgement
I would like to express my heartfelt gratitude to all those who contributed to the successful
completion of this mini project. Their support, guidance, and encouragement have been
invaluable throughout this journey.

I acknowledge the encouragement and gratitude for my HOD of M.B.A. - Mr. Ajeet Verma and
my guide Mr. Shubhanshu Dalakoti

I am deeply indebted to my project guide, Mr. Shubhanshu Dalakoti , for their expertise,
unwavering guidance, and continuous support. Their insightful feedback and constructive
criticism have played a pivotal role in shaping this mini project.

I would also like to extend my appreciation to the faculty members of KCMT, whose knowledge
and teachings have been instrumental in expanding my understanding of the subject matter.

My sincere thanks go to the faculty members who provided valuable insights, stimulating
discussions, and a collaborative environment. Their inputs and suggestions have greatly enriched
this mini project.

I am grateful to the participants who generously dedicated their time and shared their
experiences for the purpose of this study.

THANKING YOU

Divyanka Saxena

MBA 1st Semester

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 Table of Content

S. No. Content Page No.

1. Acknowledgement 3
2. Business concept
Company Summary 5
Introduction 5
Main Focus 6
SWOT Analysis 7
Why this Plan 9
Vision 10
Mission 10
Objectives 11
Goal 11
3. Management Plan
Organizational Structure 14
Salary of Manager 14
Furniture & Fitting 15
Administration Budget 16
Market Plan 17
Promotion Strategy 18
Other Expenses 19
Operational Plan 19
Process of Product Making 21
Production Planning 22
Supplier Information 23
4. Feasibility Analysis
Market Feasibility 24
Economic Feasibility 25
Financial Feasibility 26
5. Annual Sales Model 26
6. Profit & loss account 27
7. Conclusion 28

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 BUISNESS CONCEPT

COMPANY SUMMARY

Type of company: Private limited

Types of business: Food Truck with attractive offers

Name of company: Tasty Wheels

Business Address: Bareilly

Introduction:

The food industry has always been a vibrant and dynamic space, constantly evolving to meet the
ever-changing demands and preferences of consumers. In recent years, one trend that has
captured the attention of food enthusiasts and entrepreneurs alike is the rise of food trucks. These
mobile eateries offer a novel dining experience, bringing delicious meals directly to customers
on the move. From gourmet cuisine to street food delights, food trucks have carved out a niche in
the culinary landscape, offering convenience, variety, and affordability.

Our foray into the food truck industry is driven by a passion for culinary innovation and a desire
to offer customers a unique and memorable dining experience. Drawing inspiration from the rich
tapestry of Indian cuisine and the allure of fast food favorites, our food truck concept is centered
around the idea of providing exceptional value for money through enticing offers and irresistible
deals.

At the heart of our concept lies the principle of accessibility. We recognize that good food should
be accessible to everyone, regardless of their budget or dining preferences. With this in mind, we
have crafted a menu that caters to a diverse range of tastes and dietary requirements, from
traditional Indian dishes bursting with flavor to indulgent fast food treats that satisfy cravings.

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MAIN FOCUS

1. Affordability:
 Implementing cost-effective strategies to offer budget-friendly meal options.
 Ensuring competitive pricing to make the food truck accessible to a wide range
of customers.
2. Menu Variety and Innovation:
 Providing a diverse range of culinary options to cater to different tastes
and dietary preferences.
 Introducing innovative and enticing offers to attract customers and stand out
in the market.
3. Customer Experience Enhancement:
 Prioritizing customer satisfaction by delivering high-quality food and
exceptional service.
 Creating a welcoming atmosphere and engaging with customers to build
long- lasting relationships.

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 4. Community Engagement:
 Participating in local events, festivals, and community initiatives to connect
with customers and support the community.
 Collaborating with local businesses and organizations to promote mutual
growth and prosperity.
5. Operational Efficiency:
 Streamlining operations to optimize efficiency and minimize overhead costs.
 Leveraging technology solutions for order management, inventory control,
and customer engagement.

SWOT Analysis

1. Strengths:
 Low Cost: Offering budget-friendly meal options like unlimited fast food for half
hour at Rs 250 attracts a wide customer base seeking affordable dining options.
 Versatile Pricing: Providing various offers such as unlimited food for half hour at
Rs 400 appeals to different customer segments and occasions, enhancing revenue
potential.

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  Mobility and Accessibility: Food trucks can move to different locations, events,
and gatherings, increasing visibility and accessibility to potential customers.
 Quick Service: Fast food offerings cater to the need for quick and convenient
meals, attracting busy individuals and office workers during lunch breaks or on-
the-go.
2. Weaknesses:
 Limited Menu Selection: The focus on fast food and limited time offers may
restrict the variety of dishes available, potentially limiting appeal to customers
seeking diverse cuisine options.
 Operational Constraints: The confined space within the food truck may limit the
ability to efficiently prepare and serve food during peak hours, leading to longer
wait times and customer dissatisfaction.
 Weather Dependency: Outdoor operations of food trucks are susceptible to
weather conditions, impacting business during inclement weather or extreme
temperatures.
 Perception Challenges: Some customers may perceive food truck dining as
inferior to traditional restaurant dining in terms of hygiene, quality, and ambiance,
affecting brand perception.
3. Opportunities:
 Targeted Marketing: Leveraging social media platforms and digital marketing
tools to promote special offers and discounts can attract a larger customer base
and increase sales.
 Collaborations and Events: Partnering with local businesses, events, and festivals
can expand reach and visibility, attracting new customers and generating buzz
around the food truck.
 Menu Innovation: Introducing new and unique dishes or rotating menu items
regularly can keep customers engaged and encourage repeat visits.
 Catering and Events: Offering catering services for private events, parties, and
corporate gatherings can diversify revenue streams and increase brand exposure.

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 4. Threats:
 Competition: Facing competition from other food trucks, fast-food chains, and
traditional restaurants in the area may impact market share and profitability.
 Regulatory Compliance: Adhering to food safety regulations, permits, and
licensing requirements can pose administrative burdens and regulatory risks.
 Economic Uncertainty: Economic downturns or recessions may lead to reduced
consumer spending on dining out, impacting sales and revenue.
 Health and Safety Concerns: Public health crises or food safety incidents can
damage reputation and lead to loss of customer trust and loyalty.

Why this Business plan?

Embarking on the "Offer Truck" business plan presents a compelling venture that resonates with the
evolving dynamics of the food service industry and the shifting preferences of modern
consumers. In a world where convenience, affordability, and variety are paramount, our business
model stands out as an innovative solution to meet these demands.

First and foremost, our focus on offering budget-friendly meal options addresses a critical need in
the market. With economic uncertainties and fluctuating disposable incomes, many consumers
are seeking affordable dining alternatives without compromising on quality or taste. By
providing irresistible deals such as unlimited fast food for half hour at Rs 250 and unlimited food
for half hour at Rs 400, we make dining out accessible to a broader demographic, including
students, young professionals, and families looking for value-driven dining experiences.

Moreover, our mobile food truck concept aligns perfectly with the changing lifestyles and
consumption habits of urban dwellers. As city life becomes increasingly fast-paced and time-
constrained, the demand for convenient dining solutions that cater to on-the-go needs continues
to rise. By bringing our food truck directly to busy streets, office complexes, and event venues,
we offer a convenient dining option for customers who are short on time or prefer to enjoy their
meals outdoors.

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By leveraging our platform to raise awareness and mobilize resources for these important issues,
we aim to foster a sense of belonging and collective responsibility within the communities we
serve.

Vision:

To establish "Offer Truck" as a pioneering force in the mobile food service industry, setting new
standards of excellence in affordability, sustainability, and community engagement. Our vision is
to redefine the concept of fast food by offering delicious and nutritious meals at unbeatable
prices, while also prioritizing environmental responsibility and social impact.

We envision a future where "Offer Truck" becomes synonymous with convenience, quality, and
conscious consumption, transforming the way people think about on-the-go dining. By
leveraging innovative approaches to menu offerings, pricing strategies, and operational
efficiencies, we aim to create a culinary experience that delights customers and exceeds their
expectations at every turn.

Moreover, our vision extends beyond profitability to encompass a broader commitment to

sustainability and social responsibility. We envision "Offer Truck" as a catalyst for positive
change, actively contributing to environmental conservation efforts, supporting local
communities, and advocating for causes that promote social equity and inclusion.

In essence, our vision for "Offer Truck" is rooted in a deep-seated belief in the power of food to
bring people together, nourish bodies and souls, and drive positive change in the world. By
staying true to our core values of affordability, sustainability, and community impact, we aspire
to build a brand that not only satisfies appetites but also feeds the greater good, one delicious
meal at a time.

Mission:

At "Offer Truck," our mission is to redefine the concept of fast food by offering affordable,
delicious, and sustainable dining options that cater to diverse tastes and preferences. We are
committed to revolutionizing the food service industry by providing innovative, high-quality

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meals at accessible prices, while also prioritizing environmental sustainability and community
engagement.

Central to our mission is the belief that everyone deserves access to fresh, flavorful food that
nourishes the body and delights the senses. By offering unlimited fast food for half hour at Rs
250 and other value-packed deals, we aim to make gourmet dining experiences available to
individuals from all walks of life, regardless of their budget or dietary restrictions.

Moreover, we are dedicated to promoting environmental responsibility in all aspects of our

operations. From sourcing locally grown produce to using eco-friendly packaging materials, we
strive to minimize our carbon footprint and reduce waste generation. By embracing sustainable
practices, we not only minimize our impact on the environment but also inspire our customers
and industry peers to adopt similar initiatives.

Objectives:

1. To redefine the fast food experience by offering affordable and innovative dining options,
thereby becoming a preferred choice for customers seeking value-packed meals.
2. To expand market reach and customer base through social media campaigns, local
promotions, and collaborations with community organizations, aiming to increase brand
visibility.
3. To prioritize environmental sustainability by implementing eco-friendly practices
throughout the business operations, such as using biodegradable packaging, sourcing
locally grown ingredients, and minimizing food waste, with the goal of reducing the
ecological footprint of the food truck.

Goals:

 To establish "Offer Truck" as a prominent and trusted brand in the fast food sector,
known for its commitment to quality, affordability, and customer-centric approach,
thereby becoming the go-to choice for individuals seeking value-packed and satisfying
meals on the go.
 To foster a culture of sustainability and social responsibility by implementing
environmentally friendly practices throughout our operations, including eco-conscious

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 sourcing of ingredients, reducing food waste, and minimizing packaging waste, with the aim
of minimizing our ecological footprint and contributing positively to the environment.
 To leverage technology and innovation to enhance operational efficiency, streamline
order processing, and improve customer service, thereby optimizing the overall dining
experience and ensuring seamless interactions with our brand across various touchpoints.
 To cultivate strong and enduring relationships with our customers, suppliers, and
community partners by prioritizing transparency, integrity, and open communication,
fostering a sense of trust, loyalty, and mutual respect among all stakeholders involved in
our business ecosystem.

Focus:

At the core of our project titled "Offer Truck," we are dedicated to providing exceptional food
experiences that prioritize customer satisfaction, affordability, and sustainability. Our primary
focus is on understanding and meeting the evolving needs of our customers. We strive to exceed
their expectations by tailoring our menu offerings and service experiences to suit their
preferences and dietary requirements. Moreover, we are committed to delivering high-quality
food at affordable prices, ensuring that everyone can enjoy delicious meals without breaking the
bank.

In addition to quality and affordability, sustainability is a key focus area for us. We prioritize
environmental responsibility in all aspects of our operations, from sourcing ingredients locally to
implementing eco-friendly packaging solutions. By minimizing our ecological footprint, we aim
to contribute to a greener and more sustainable future.

Furthermore, innovation and differentiation are central to our project's focus. We continuously
explore new menu options, promotions, and dining experiences to keep our offerings fresh and
exciting. Our goal is to stay ahead of market trends and customer preferences, fostering culinary
creativity and technological innovation along the way.

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Marketing strategy:

In our "Offer Truck" project, our marketing strategy revolves around creating visually
compelling content that not only educates customers but also highlights the unique benefits of
our affordable and convenient food offerings. We recognize the significance of effectively
communicating the value proposition of our budget-friendly meals and quick-service options to
our target audience. Our marketing efforts are meticulously tailored to address the specific
preferences and needs of our customers, ensuring that we deliver the right message through the
right channels.

Our Marketing Objectives:

 We aim to maximize our profit margin by implementing strategic pricing strategies and
cost-effective production methods.
 Quality leadership is a top priority for us. We emphasize superior ingredients, freshness,
and exceptional customer service to establish ourselves as leaders in the food truck
industry.
 Building long-term relationships with our customers is integral to our marketing
objectives. We focus on providing personalized experiences and attentive after-sales
support to foster customer loyalty and satisfaction.
 Effectively communicating our brand message, values, and product benefits to our target
audience is crucial. We strive to deliver clear and compelling messaging that resonates
with our customers and reinforces our brand identity.
 Online visibility is essential for reaching a wider audience and driving traffic to our food
truck. We employ various digital marketing techniques, including search engine
optimization (SEO), targeted digital advertising, and engaging content creation, to
enhance our online presence and attract more customers to our offerings.

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 MANAGEMENT PLAN
Organizational structure function

General Manager
⬇
⬇ ⬇ ⬇ ⬇
Chef Chef Co-worker Co-worker

List of Administration personnel No. of personnel

1. Chef 02
Co- 02
2. work er

Salary of Manager

S. NO. Managers Monthly Annual Salary

Salary Per
Head
1. Chef 30,000 3,60,000
2. Chef 30,000 3,60,000
3. Co-worker 15,000 1,30,000
4. Co-worker 15,000 1,30,000
TOTAL 90,000 9,60,000

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 List of Office furniture and Fitting

(for both trucks):-

Type Price/ Unit Quantity Total Amount

Disposable Plates 4,000 05 20,000

+ Bowls Set

Chair 1250 4 5,000

Utensils 3,000 05 15,000

Solar Panels 5000 01 5,000

Music System 5,000 01 5,000

Laptop 25,000 01 25,000

Table 4,000 02 8,000

Total= 83,000

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 Administration Budget:-

S.NO Items Monthly exp. Fixed Assets Other exp.

1. Truck - - -

2. Rent 30,000 - -

3. Food - - 5000
License
4. Phone 500 40,000 -
and WIFI
5. Water - 4,000 -

6. Electricity 2,000 - 500

Total = 32,500 = 46,000 = 5,500

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 Marketing Plan
Our marketing strategy for promoting the "Offer Truck" project will encompass a multifaceted
approach aimed at maximizing brand exposure, driving customer engagement, and fostering
long-term loyalty. Through a combination of digital marketing initiatives, strategic partnerships,
and community engagement efforts, we aim to position the "Offer Truck" as a premier
destination for affordable and delicious food offerings.

We will prioritize the development of a user-friendly website and engaging social media profiles
across platforms such as Facebook, Instagram, and Twitter. These digital channels will serve as
hubs for sharing mouth-watering food visuals, announcing special offers, and engaging with our
audience in real-time.

List of the product offered

S.No. Item Price

1. Momos Rs 100
2. Veg sandwich Rs 100
3. Dry Manchurian Rs 150
4. White Sauce Pasta Rs 150
5. Fried Rice & Manchurian Rs 125
6. Spring Rolls Rs 150
7. Pizza Rs 250
8. Stuffed garlic bread Rs 400

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 Target Market
 Working Professionals far from home
 School, College, Tution Students
 Teenagers
 Families

Promotion Strategy
 Social Media Marketing
 Music Systems
 Banners
 Hoardings

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 Other Expenses

S.No. Item Monthly Expenses Other Expenses Fixed Assets

1. Social Media Marketing 500

2. E-mail Marketing 150

3. Business Card 5,000

4. Website 500
Advertisement
5. Grand Opening 10,000
Total =1,150 = 5,000 = 10,000

Operation Plan
Our operation plan for the "offer truck" project is meticulously designed to ensure seamless
operations and maximize customer satisfaction. Here's an in-depth overview of our operational
strategies:

1. Efficient Production and Quality Control:

 We prioritize efficient food preparation processes and rigorous quality control
measures to maintain consistency and uphold food safety standards.
 Our food truck is equipped with state-of-the-art kitchen facilities and standardized
cooking methods to ensure the high-quality preparation of all menu items.
2. Supplier Relationships and Inventory Management:
 We establish strong partnerships with trusted suppliers to source fresh, high-
quality ingredients for our food offerings.
 An organized inventory management system is implemented to track ingredient
stock levels, minimize waste, and ensure timely replenishment to meet customer
demand.

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3. Production Schedule and Packaging:
 A well-defined production schedule is maintained to align with anticipated
customer traffic and demand patterns, optimizing food production efficiency.
 Eco-friendly packaging materials are utilized to minimize environmental impact
while providing convenient and hygienic packaging solutions for our food items.
4. Order Fulfillment and Customer Service:
 Our operation plan includes efficient order processing and fulfillment procedures,
both for walk-up customers and pre-orders.
 A customer-centric approach is adopted, with friendly and attentive staff trained
to provide excellent service, address customer inquiries, and handle any issues
promptly and professionally.
5. Technology Integration:
 We leverage technology to streamline operations, manage inventory, and enhance
customer interactions.
 Online ordering systems and mobile apps are utilized to facilitate convenient
ordering and payment options for customers, enhancing their overall experience.
6. Employee Training and Health & Safety Protocols:
 Comprehensive training programs are implemented to equip our staff with the
necessary skills and knowledge to perform their roles effectively.
 Strict adherence to health and safety protocols ensures a clean and hygienic food
preparation environment, safeguarding both employee and customer well-being.
7. Community Engagement:
 We actively engage with the local community through participation in events,
sponsorships, and charitable initiatives.
 By building strong ties with the community, we aim to foster goodwill, enhance
brand visibility, and cultivate a loyal customer base that values our commitment
to quality, sustainability, and community involvement.

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Process of Product
making
Concept
Develop
ment

Menu
Creation

Kitchen Layout Design

Equipment Selection

Interior Design

Branding and
Visual
Identity

Permit and Licensing Acquisition

Supply Chain Management

Staffing and Training

Quality Control Procedures

Marketing and Promotion Strategy

Launch Event
Planning

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 Production Planning
In planning the production for our "offer truck" project, meticulous attention to detail and
efficiency is paramount to ensure smooth operations and customer satisfaction. Here's a
breakdown of our production planning process:

1. Menu Development:
 We begin by carefully curating a diverse and enticing menu that caters to our target
audience's tastes and preferences. This includes a selection of fast food items, snacks,
and beverages, all offered at attractive price points.
2. Ingredient Sourcing:
 We source high-quality ingredients from trusted suppliers to maintain the freshness
and flavor of our food offerings. This involves establishing partnerships with local
vendors, farmers, and wholesalers to ensure a steady supply of fresh produce, meats,
and other essential ingredients.
3. Kitchen Setup and Equipment:
 Our kitchen setup is designed for efficiency and functionality, with a focus on
optimizing space and workflow. We invest in commercial-grade equipment and
appliances to support the production of food items in large volumes while
maintaining quality and consistency.
4. Production Schedule:
 A detailed production schedule is developed to coordinate food preparation activities
and ensure timely service to customers. This schedule takes into account peak hours,
anticipated demand, and preparation times for each menu item.
5. Quality Control Measures:
 Quality control is integral to our production process to uphold food safety standards
and customer satisfaction. We implement stringent hygiene practices, regular
equipment maintenance, and thorough inspections of ingredients and finished
products to maintain quality and freshness.

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 6. Staff Training and Management:
 Our staff undergo comprehensive training to familiarize themselves with food
handling procedures, kitchen safety protocols, and customer service best practices.
Clear roles and responsibilities are defined to streamline operations and maintain a
cohesive team environment.

Operation Budget

(for both food

trucks)

S.No Item Price

1. Operational 80,000
equipment
2. Raw Material 50,000
3. Other equipment 85,000
Total = 2,15,000

Supplier information

Vegetables and Other Ingredients

 We procure high-quality, fresh vegetables, meats, and other food ingredients from
trusted suppliers who specialize in providing premium-grade produce for culinary
purposes.
 Our primary sources include established wholesale markets, farmer's cooperatives,
and specialty food suppliers renowned for their commitment to quality and freshness.
 Additionally, we leverage online platforms and marketplaces tailored for sourcing
culinary ingredients, ensuring access to a wide selection of top-tier produce from
around the region.
 We prioritize suppliers with a proven track record of reliability, consistency, and
adherence to food safety standards, mitigating the risk of contamination or
compromised quality in our food offerings.

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 Feasibility Analysis

1. Marketing feasibility

Conducting a thorough market feasibility study is essential to assess the viability of a food truck
business. Key components of this analysis include:

 Description of the Industry: An overview of the food truck industry, including its size,
growth trends, and key players.
 Current Market Analysis: Evaluation of the current market landscape, including demand
trends, consumer preferences, and existing competitors such as other food trucks,
restaurants, and fast-food chains.
 Competition: Assessment of the competitive environment, identifying the strengths,
weaknesses, opportunities, and threats posed by competitors in the local food service
market.
 Target Market Identification: Identification of the target market segment(s) for the food
truck, considering factors such as demographics, location, and consumer behavior.
 Menu Analysis: Analysis of potential menu offerings based on market demand, dietary
trends, and preferences of the target audience.
 Location Analysis: Evaluation of potential locations for operating the food truck,
considering factors such as foot traffic, parking availability, and proximity to target
customers.
 Sales Projections: Development of sales projections based on market research, pricing
strategies, and anticipated customer volume to estimate potential revenue generation. By
conducting a comprehensive market feasibility study, the food truck business can gain
valuable insights into the market dynamics, consumer preferences, and competitive
landscape, enabling informed decision-making and strategy development.

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 2. Economic feasibility
Assessing the economic feasibility of a food truck business is crucial to determine its financial
viability and sustainability. Key components of an economic feasibility study for a food truck
include:

 Cost Analysis: Evaluation of the costs associated with launching and operating the food
truck, including expenses such as vehicle purchase or lease, equipment, licenses and
permits, food and beverage inventory, labor, fuel, and maintenance.
 Revenue Projection: Estimation of potential revenue streams generated from food sales,
based on pricing strategies, sales volume projections, and operating hours.
 Return on Investment (ROI): Calculation of the anticipated ROI for the food truck
business, comparing the expected returns with the initial investment to determine
profitability.
 Break-Even Analysis: Determination of the break-even point, where total revenue equals
total costs, to assess the time required for the business to become financially self-
sustainable.
 Risk Assessment: Identification and evaluation of potential risks and uncertainties that
may impact the economic feasibility of the food truck business, such as seasonality,
weather conditions, regulatory compliance, and market competition.
 Sensitivity Analysis: Analysis of how changes in key variables, such as sales volume,
pricing, and operating costs, affect the financial performance and profitability of the food
truck business. By conducting a thorough economic feasibility study, the food truck
business can assess its financial outlook, identify potential challenges, and develop
strategies to mitigate risks and maximize profitability.

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 3. Financial feasibility
Financial feasibility studies project how much startup capital is needed, sources of capital, returns
on investment, and other financial considerations. Key components of a financial feasibility
study for 2 food truck include:

S.No. Capital expenditure Rupees.

1. Cash in hand 10,00,000
2. Furniture and Fitting 1,49,000
3. Renovation 10,000
4. License 40,000
5. Operation equipment 80,000
6. Rent 30,000
7. Sales and management cost 21,90,000

Annual Sale Model

S.no Items Average No. of Sales per Annual Sales

Price Item sold Month
p/month
1. Momos Rs 100 150 Rs 150,00 Rs 1,80,000
2. Dry Manchurian Rs 100 150 Rs 150,00 Rs 1,80,000
3. Veg Sandwich Rs 150 100 Rs 150,00 Rs 1,80,000

4. White Sauce Pasta Rs 150 100 Rs 150,00 Rs 1,80,000

5. Fried Rice & Manchurian Rs 125 120 Rs 150,00 Rs 1,80,000
6. Spring Rolls Rs 150 100 Rs 150,00 Rs 1,80,000
Stuffed Garlic Bread
7. Rs 250 40 Rs 100,00 Rs 1,20,000
Pizza
8. Rs 400 25 Rs 100,00 Rs 1,20,000
Total Sale per truck = Rs = 13,20,000

Total Sale for two trucks = Rs = 26,40,000

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 Profit and Loss account
Offer Trucks

Profit and Loss

account

For the year ended 31 March 2024

Particulars Amount Particulars Amount

To Salary 21,90,000 By Sales 26,40,000

To Rent 30,000

To Water 4,000

To Electricity Bill 24,000

To Wages 9,000

To Depreciation 5,400

To Advertising 16,150
exp.
Net Profit 3,61,450

20,99,340 26,40,000

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 Conclusion
The development and implementation of a business plan for a food truck present significant
opportunities in the dynamic and ever-growing food service industry. Through this project, we
have delved into various aspects of the food truck business, including market feasibility,
operational logistics, and financial viability.

Our analysis has illuminated promising prospects for the success of a food truck venture, driven
by factors such as convenience, affordability, and adaptability to changing consumer
preferences. By offering enticing offers like unlimited fast food for half hour at Rs 250 or
unlimited food for half hour at Rs 400, we cater to diverse tastes and budget constraints,
capturing a wide market segment.

Furthermore, our marketing strategies focus on creating brand awareness, building customer
loyalty, and fostering community engagement. Through social media promotion, local events
participation, and targeted advertising, we aim to establish a strong presence in the food service
market and differentiate ourselves from competitors.

From an operational standpoint, meticulous planning and efficient management are key to
ensuring smooth and successful food truck operations. By optimizing routes, managing inventory
effectively, and maintaining food quality standards, we can deliver exceptional customer
experiences while maximizing profitability.

Moreover, our financial feasibility analysis indicates promising returns on investment, with
manageable startup costs and potential for growth. By carefully monitoring expenses, optimizing
pricing strategies, and exploring revenue streams such as catering and event partnerships, we can
achieve sustainable profitability and long-term success.

Overall, this project underscores our commitment to innovation, customer satisfaction, and
business excellence in the food service industry. By embracing the unique opportunities offered
by a food truck business and leveraging modern marketing techniques and operational efficiency,
we are poised to make a significant impact while satisfying appetites and delighting customers
on the go.

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