TABLE OF CONTENTS:

I. CONCEPT
II. LOCATION
III. LOGO/BRAND NAME
IV. TARGET MARKET
V. TYPE OF OWNERSHIP
VI. PRICE RANGE
VII. MARKETING PLAN
VIII. COMPETITOR: DIRECT AND INDIRECT
IX. RESTAURANT LAYOUT
X. KITCHEN LAYOUT
XI. INTERIOR DESIGN
XII. EQUIPMENT/TOOLS LIST
XIII. MENU LAYOUT
XIV. MENU LIST
XV. COSTING
XVI. ORGANIZATIONAL CHART
XVII. JOB DESCRIPTION
XVIII. SCHEDULE OF EMPLOYEES
INTRODUCTION:
The growing Food-Truck industry in the country have always fascinated me. Food trucks catering
to those with distinct palate for quick-service, new concept food has spurred growth and interest
among young entrepreneur and Chef’s alike.
This has raised my curiosity about this industry and have decided to come up with my own
business plan. Food trucks, unlike regular restaurants needs only a little space and can cater to
those always in a hurry like those who are working class with less break time for lunch or dinners.
Many of these are office workers and BPO employees. Also, since food trucks are mobile, they
can be relocated/moved to another area should and when the business is not good in its present
location. Set-up and overhead is simple with as little as a crew of 10 can actually operate the
business.

CONCEPT:
Food truck is relatively new in the street since December 2012. They are the latest version of a
long-stand way eating of Filipino’s by the street. It is yet an “Upscale” concept has never
enjoyed so much publicity and notoriety. Food lovers claim that the food truck business is
increasing largely in response to the slow-growing economy. People are seeking inexpensive
food. Also employees who are the primary target market are often pressed for time, with more
work and shorter lunch hours. These factors make the food truck concept more appealing than
ever.
From a business standpoint, food trucks have a lower overhead that restaurants can be moved
in one location if it does not generate enough business. Rather than having to determine where
to open a restaurant and worry about the old real-estate adage ‘’location, location, location’’,
food trucks can actually be driven to a new location business when business is poor in the
present location. Customer have the convenience of having food favorites right outside a
particular location and meet several needs by serving mobile food. Food offered is cost-friendly
because of lower overhead cost.
Quick service is also a key convenience. In a lot of cases, food choices are offered that can save
time for those on a bus schedule rom the need to sit down. Typically, customers can eat foods
while en-route to their next destination. Food truck is often fun to eat and great t talk about.
The advantages of a food trucks to name a few are it can be moved to where the demand is, it
can be easily advertised by moving from one place to the other, it can offer reasonable price
because of lower operating cost and overhead, there is growing market for it and it can capitalize
on events during weekdays and holidays.
FOOD TRUCK MISSION:
To bring distinctively unique to the streets and parking lots without all the fuss of a high end
restaurant.

VISION:
We are energetic, innovative food truck company aimed at offering high-quality, moderately
priced, occasionally unusual foods using local and natural ingredients. We view ourselves as
partners without customers, co-workers the community we serve and the environment in
which we operate. We aim to become one of the leaders and a recognized brand in the food
truck industry both local and national. Our goals of moderate growth, profitability and
maintaining our sense of humor.

TYPE OF OWNERSHIP:
SOLE PROPRIETY:

 Complete control and decision-making power over the business.

 Sale or transfer can take place at the discretion of the sole proprietor.
 No corporate tax payments
 All earnings go to the sole proprietor.

DISADVANTAGE:
 Sole proprietor of the business can be held personally liable for the debts and obligations of the
business.

PRICE RANGE:
Lowest: Php60 Lord of the Ring’s
Highest: Php350 Jaws
MARKETING PLAN:

 Promote on social media pages

 Get a free French Fries or Drinks for getting the correct answer for question of the day
“Famous movie lines”.
 Get 10 stickers on a stamp card to get “free burger”
 Social media post about their good experience about this food truck that can get 100
likes or comments can get 20% discount.



DIRECT COMPETITOR: INDIRECT COMPETITOR:

Eat Burger Zark’s
Big bite avenue The Burgery
Big brothers Wendy’s
Burger street Mc Donald’s
Truck bun Jollibee
Burger buns Big Brother’s Burger
Minute burger Burger King

LOCATION:
Initially in Makati City, is eyed as an ideal location to do business due to the presence of
numerous office buildings and residential condominiums. On weekend when there is enough
clients due to non-working days, food trucks can be driven to other areas such as parks,
recreational areas and possibly shopping malls having food fair in and out of Metro Manila and
nearby key cities within reach of the food-truck.

DEMOGRAPHIC:
As food-truck offers quick serving foods ideal for lunch and snacks, most market will be coming
from the working class nearby office building where the food-truck will be located. Office
workers who have little time for lunch will find the food-truck very convenient as they need to
go thru the hassle of waiting in line in regular restaurant and the need to sit down is greatly
reduced. At some of the day, friends and spouses of those working in the target location picking
up their respective friends and spouses can also. Find the food-trucks parked nearby convenient
for a quick bite while waiting for their friends/spouse getting out of work and headed home or
somewhere else.
On weekends, target market demographics changes to park goers and those who fines
amusement parks relaxing during weekends. On food fairs held in shopping malls, families are
targeted and other group of young friends or students spending their weekends and free time
in shopping malls.

TARGET MARKET:
Age: 23-35
Sex: Male and Female
Family lifestyle:
Income:
Occupation:
Education:
Religion:
Race:
KITCHEN EQUIPMENT: MOBILE TRUCK
- 1 Chiller
- 1 Freezer
- 2 Fryer
- 2 Sink
- 1 Stove
- 1 Griddle
- 1 Hot plate
- 1 Microwave oven
- 1 Juice dispenser
- 1 Exhaust fan
- 1 Weighing scale
- 1 Flipchart and marker
- 20 Tags
- 2 Sauce pans
- 2 Sauté pans

STORING FOOD:
- 30 Food containers
- 10 Food storage cans and lids

FABRICATING AND STORING FOOD:

- 2 Chef’s knife
- 2 Bread knife
- 2 Cutting board
- 1 Cheese grater
- 1 Measuring cup
- 1 Measuring spoon
- 1 Peeler
- 1 Salt and Pepper Shaker
- 2 Pot holder
- 2 Frying basket
- 1 Scales
- 2 Wooden spatula
- 4 Flipper turner
- Gloves
- 2 Tongs
SERVING FOOD:
- Wax paper
- Plastic spoon
- Plastic fork
- Sauce canister
- Plastic cups

SAFETY, CLEANING AND SANITIZING:

- 1 Mop
- 2 Rugs
- 4 Towels
- 4 Sponge
- Dishwashing liquid by liters
- Sanitizer
- 2 Brush
- 2 Steal whole
- 1 Fire extinguisher
- 1 First aid kits
- 2 Trash bins
- 1 Broom

KITCHEN EQUIPMENT: COMMISSARY KITCHEN

- 1 Refrigerator
- 1 Stove
- 2 Prep table
- 2 sink
- 4 Sauté pans
- 4 Sauce pans
- 2 Fry pan

FABRICATING AND PREPARING FOOD:

- 3 Chef’s knife
- 3 Cutting board
- 1 Measuring cup
- 1 Measuring spoon
- 1 Meat tenderizer
 - 3 Peeler
- 2 Salt and Pepper shaker
- 1 Scales
- 1 Scissors
- 4 Mixing bowls
- 2 Tongs
- 1 Can opener
- 4 Wooden spatula

SAFETY, CLEANING AND SANITIZING:

- 2 Mop
- 2 Rugs
- 1 Broom
- 4 Towels
- 2 Sponge
- Dishwashing liquid by liters
- Sanitizer
- 2 Brush
- 2 Steal whole
- 1 Fire extinguisher
- 1 First aid kit
MENU:

 LITTLE NICKY
(Deviled ham spread, Cheese, Lettuce)
 CLOUDY WITH A CHANCE OF MEATBALLS
(New Zealand pure beef patty, Lettuce, Tomato sauce, Cheese)
 FAT AMY
(New Zealand pure beef patty, Lettuce, Tomato, Cheese, Bacon)
 LOOPER
(New Zealand pure beef patty, Bacon, Mushroom, Cheese)
 TAKE A BITE
(New Zealand pure beef patty, Lettuce, Tomato, Onion, Cheese)

PREMIUM BURGERS:

 ENGR. POPOY GONZALES

(Chorizo burger patty, Filipino style BBQ sauce, Fried egg)
 ARCH. BASHA EUGENIO
(Longganisa burger patty, Filipino style BBQ sauce, Fried egg)
 MAGIC MIKE XXL
(German franks sausage, Pickled relish, Dressing)
 JAWS
(2pcs Pure beef burger patty, Lettuce, Tomato, Cheese, Bacon)
 FINDING NEMO
(Fish patty, Avocado, Lime mayo)

BUFFALO WINGS:

DIP CHOICES: BLUE CHEESE DIP, GARLIC RANCH

FLAVORS: BBQ, CLASSIC BUFFALO, SPICY

 FAST AND THE FURIOUS 6

 OCEAN 12
SIDE OTHERS:

 HOME FRIES
CHOICES: Twister fries, French fries, Waffle fries
 EDWARD SCISSORHAND
(Breaded chicken fingers with Mustard sauce and BBQ sauce on the side)
 NACHO LIBRE
(Over flowing nacho chips, and Spicy salsa)
 HOOK
(Beer battered fish, French fries, Classic tartar sauce)

BEVERAGES:

 HOUSE BLEND ICED TEA

 CUCUMBER LEMONADE
 CANNED SOFTDRINKS
CHOICES: COKE, ROYAL, SPRITE, MUG
 RECIPE NAME: FINDING NEMO
TOTAL YIELD: 805g
TOTAL SERVING: 3

INGREDIENTS UNIT YIELD APQ EPQ APC APCU EPCU EXTENSION

QTY (g/ml) (%) COST
Fish Patty 455g 100% 435.85
Lime Mayo 60g 100% 42.38
Avocado 100g 90% 1.11 100g P35/1000g 0.035 3.5 3.5
Burger buns 190g 100% 390g 190g P57/390g 0.14 27.76 27.76

TOTAL COST = 509.49

NUMBER OF SERVING = 3
COST PER SERVING = 169.83
TOTAL COST PERCENTAGE / FOOD COST / 35% = 170.18
SELLING PRICE WITH VAT = 204.42
IMPOSED SELLING PRICE = 300.00
FOOD COST PERCENTAGE = 56.61
MARGIN = 130.17
SUB RECIPE: FISH PATTY
TOTAL YIELD: 595g

INGREDIENTS UNIT YIELD APQ EPQ APC APCU EPCU EXTENSION

QTY (g/ml) (%) COST
Bacalao Fish 455g 100% 445g 445g P399/455g 0.87 395.85 385.85
Egg 60g 95% 0.63 60g P20/60g 0.33 20 20
Breadcrumbs 50g 100% 50g 50g P45/100g 0.45 22.5 22.5
Flour 30g 100% 30g 30g P25/100g 0.25 7.5 7.5

TOTAL COST = 435.85

NUMBER OF SERVING = 3
COST PER SERVING = 145.28

SUB RECIPE: LIME MAYO

TOTAL YIELD: 105g

INGREDIENTS UNIT YIELD APQ EPQ APC APCU EPCU EXTENSION

QTY (g/ml) (%) COST
Lite Mayo 70g 100% 750g 70g P175/750g 0.23 16.33 16.33
Fresh Coriander 15g 100% 50g 15g P35/50g 0.7 10.5 10.5
Lime 20g 95% 0.21 20g P35/45g 0.77 15.55 15.55

TOTAL COST = 42.38

NUMBER OF SERVING = 3
COST PER SERVING = 14.12
 RECIPE NAME: TAKE A BITE
TOTAL YIELD: 1,710g
TOTAL SERVING: 7

INGREDIENTS UNIT YIELD APQ EPQ APC APCU EPCU EXTENSION

QTY (g/ml) (%) COST
Burger Patty 1,415 100% 584.38
Cheese Sauce 265g 100% 96.83
Lettuce 10g 90% 0.11 10g P70/100g 0.11 1.1 1.1
Tomato 10g 100% 10g 10g P90/200g 0.45 4.5 4.5
Onion 10g 100% 10g 10g P60/150g 0.4 4 4

TOTAL COST = 690.81

NUMBER OF SERVING = 7
COST PER SERVING = 98.68
TOTAL COST PERCENTAGE / FOOD COST / 35% = 99.03
SELLING PRICE WITH VAT = 118.84
IMPOSED SELLING PRICE = 250.00
FOOD COST PERCENTAGE = 39.47
MARGIN = 151.32
 SUB RECIPE: BURGER PATTY
TOTAL YIELD: 1,415g

INGREDIENTS UNIT YIELD APQ EPQ APC APCU EPCU EXTENSION

QTY (g/ml) (%) COST
New Zealand Beef 1200g 100% 1200g 1200g P481/1200g 0.40 481 481
Worcestershire 40g 100% 350g 40g P85/350g 0.24 9.71 9.71
Cayenne Pepper 15g 100% 34g 15g P65/34g 1.91 28.67 28.67
Eggs 60g 95% 0.63 60g P20/60g 0.33 20 20
Breadcrumbs 100g 100% 100g 100% P45/100g 0.45 45 45

TOTAL COST = 584.38

NUMBER OF SERVING = 7
COST PER SERVING = 83.48

SUB RECIPE: CHEESE SAUCE

TOTAL YIELD: 265g

INGREDIENTS UNIT YIELD APQ EPQ APC APCU EPCU EXTENSION COST
QTY (g/ml) (%)
Cheese Spread 150g 100% 250g 150g P85/250G 0.34 51 51
Quickmelt 75g 100% 150g 75g P65/150g 0.43 32.5 32.5
cheese
Milk 40g 100% 75g 40g P25/75g 0.33 13.33 13.33

TOTAL COST = 96.83

NUMBER OF SERVING = 7
COST PER SERVING = 13.83
 RECIPE NAME: FAST AND FURIOUS 6
TOTAL YIELD: 2,675
TOTAL SERVING: 7

INGREDIENTS UNIT YIELD APQ EPQ APC APCU EPCU EXTENSION COST
QTY (g/ml) (%)
Buffalo Wings 2000g 100% 458.84
Blue Cheese Dip 375g 100% 328.87
Celery Sticks 150g 90% 1.66 150g P45/150g 0.3 45 45
Carrot Sticks 150g 90% 1.66 150g P65/200g 0.32 48.75 48.75

TOTAL COST = 880.71

NUMBER OF SERVING = 7
COST PER SERVING = 125.85
TOTAL COST PERCENTAGE / FOOD COST / 35% = 126.16
SELLING PRICE WITH VAT = 151.39
IMPOSED SELLING PRICE = 245
FOOD COST PERCENTAGE = 51.36
MARGIN = 119.15
 SUB RECIPE: BUFFALO WINGS
TOTAL YIELD: 2,000

INGREDIENTS UNIT YIELD APQ EPQ APC APCU EPCU EXTENSION COST
QTY (g/ml) (%)
Chicken Wings 1500g 100% 1500g 1500g P160/1500g 0.10 160 160
Flour 300g 100% 300g 300g P120/350g 0.34 102.85 102.85
Cayenne Pepper 15g 100% 34g 15g P65/34g 1.91 28.67 28.67
Unsalted Butter 115g 100% 150g 115g P70/150g 0.46 53.66 53.66
Hot Sauce 55g 100g 55g 55g P102/55g 1.85 102 102
Lemon Juice 15g 95% 0.15 15g P35/45g 0.77 11.66 11.66

TOTAL COST = 458.84

NUMBER OF SERVING = 7
COST PER SERVING = 65.54

SUB RECIPE: BLUE CHEESE DIP

TOTAL YIELD: 375g

INGREDIENTS UNIT UNIT APQ EPQ APC APCU EPCU EXTENSION

QTY (g/ml) (%) COST
Mayonnaise 225g 100% 250g 225g P170/250g 0.68 153 153
Sour Cream 30g 100% 100g 30g P90/100g 0.9 27 27
Lemon Juice 15g 95% 0.15 15g P35/45g 0.77 11.66 11.66
Worcestershire 5g 100% 350g 5g P85/350g 0.24 1.21 1.21
Blue cheese 100g 100% 100g 100g P136/100g 1.36 136 136

TOTAL COST = 328.87

NUMBER OF SERVING = 6
COST PER SERVING = 46.96
 RECIPE NAME: NACHO LIBRE
TOTAL YIELD:
TOTAL SERVING:

INGREDIENTS QTY UNIT YIELD APQ EPQ APC APCU EPCU EXTENSION COST
(g/ml) (%)
Nacho Chips 720g 100% 720g 720g P220/720g 0.30 220 220
Beef 1300g 100% 1300g 1300g 365
Cheese sauce 265g 100% 265g 265g 96.83

TOTAL COST = 681.83

NUMBER OF SERVING = 10
COST PER SERVING = 68.18
TOTAL COST PERCENTAGE / FOOD COST / 35% = 68.53
SELLING PRICE WITH VAT = 82.23
IMPOSED SELLING PRICE = 150.00
FOOD COST PERCENTAGE = 45.45
MARGIN = 81.82
 SUB RECIPE: CHILI CON CARNE BEEF
TOTAL YIELD: 1,300

INGREDIENTS UNIT YIELD APQ EPQ APC APCU EPCU EXTENSIONCOST

QTY (g/ml) (%)
Ground Beef 1000g 100% 1000g 1000g P180/1000g 0.18 180 180
Chili con carne s. 50g 100% 50g 50g P35/50g 0.7 35 35
Tomato Sauce 150g 100% 150g 150g P60/150g 0.4 60 60
Cheese 100g 100% 100g 100g P55/100g 0.55 55 55
Taco seasoning 50g 100% 50g 50g P35/50g 0.7 35 35

TOTAL COST = 365

NUMBER OF SERVING = 10
COST PER SERVING = 36.5

SUB RECIPE: CHEESE SAUCE

TOTAL YIELD: 265g

INGREDIENTS UNIT YIELD APQ EPQ APC APCU EPCU EXTENSION COST
QTY (g/ml) (%)
Cheese Spread 150g 100% 250g 150g P85/250G 0.34 51 51
Quickmelt 75g 100% 150g 75g P65/150g 0.43 32.5 32.5
cheese
Milk 40g 100% 75g 40g P25/75g 0.33 13.33 13.33

TOTAL COST = 96.83

NUMBER OF SERVING = 10
COST PER SERVING = 9.68
INGREDIENTS QTY UNIT YIELD APQ EPQ APC APCU EPCU EXTENSION COST
(g/ml) (%)
Chicken Fingers 1310g 100% 243
Garlic Ranch Dip 705g 100% 329.55
French Fries 1000g 100% 1000g 1000g P250/1000g 0.25 25 25

TOTAL COST = 597.55

NUMBER OF SERVING = 10
COST PER SERVING = 59.7
TOTAL COST PERCENTAGE / FOOD COST / 35% = 60.05
SELLING PRICE WITH VAT = 72.06
IMPOSED SELLING PRICE = 160.00
FOOD COST PERCENTAGE = 37.31
MARGIN = 100.3
 SUB RECIPE: CHICKEN FINGERS
TOTAL YIELD: 1,310

INGREDIENTS QTY UNIT YIELD APQ EPQ APC APCU EPCU EXTENSION
(g/ml) (%) COST
Chicken Fingers 1000g 100% 1000g 1000g P130/1000g 0.13 130 130
Chicken Breading 150g 100% 150g 150g P48/150g 0.32 48 48
Eggs 60g 95% 0.63 60g P20/60g 0.33 20 20
Breadcrumbs 100g 100% 100g 100g P45/100g 0.45 45 45

TOTAL COST = 243

NUMBER OF SERVING = 10
COST PER SERVING = 24.3

SUB RECIPE: GARLIC RANCH DIP

TOTAL YIELD: 705g

INGREDIENTS QTY UNIT YIELD APQ EPQ APC APCU EPCU EXTENSION
(g/ml) (%) COST
Garlic Powder 15g 100% 34g 15g P65/34g 1.91 28.6 28.6
Mayonnaise 240g 100% 240g 240g P105/240g 0.43 105 105
Onion Powder 15g 100% 34g 15g P65/34g 1.91 28.6 28.6
Buttermilk 225g 100% 225g 225g P65/225g 0.28 65 65
Boiled Eggs 60g 95% 0.63 60g P20/60g 0.33 20 20
Dried Parsley 30g 100% 30g 30g P65/34g 1.90 57.35 57.35
Vegetable Oil 120g 100% 120g 120g P25/120g 0.20 25 25

TOTAL COST = 329.55

NUMBER OF SERVING = 10
COST PER SERVING = 32.95