DR.D.Y.

PATIL INTITUTE OF HOTEL MANAGEMENT

AND

CATERING TECHNOLOGY,TATHAWADE, PUNE-411033

BACHELOR’S OF SCIENCE IN HOSPITALITY STUDIES

SAVITRIBAI PHULE PUNE UNIVERSITY

ASSIGNMENT 8

PLANNING REPORT

ON

Food Truck

Straight from wheels

SUBMITTED BY
Nitin Shinde
 Objectives

· To provide quality food staff to the locality

· To render an enlightening environment to enjoy food items

· To play important role in the society besides profit margin

· To modify the menu and other services with the change in

consumers taste , market

· Demand and competitors strategy

Name of restaurant
 Straight from wheels

Idea :-
inspired by trucks on which food is served.

Concept :-
food truck

Meaning :-
As per the name suggest straight from wheels, means that the food which we are serving is
prepared and served in truck.

Creativity behind the name :-

it coveys our business with sweet and short name.

 PROFILE
Name :- Straight From Wheels

Address :- RPD College Road , Belgaum

Karnataka , 590006

Timing :- 5pm To 10pm

Clientele :- College Students and Family

Seating capacity : - 25 Pax

Type of service :- Self Service

Value added services : Home Delivery And

Small Party Orders

Location
Location details
We are located on RPD college road , opp to gogte college belgaum.

Reasons for location selection

The reason why we have selected this location is because in this area
there are total 6 colleges
Its very popular area in belgaum city,

distance from major transit facilities

The distance from Straight From Wheels to Bus stand is around 2.5 km
The distance from Straight From Wheels to Railway station is around
2km

Google map screen shot

DESIGN CONSIDEWRATION
Target clientele :- Collage Students and family as well as commercial
costumers.

Budget :- Vehicle costing (purchased food truck 3 lakh)

Truck modification ( amount 2 lakh)

Assets - Furniture (30,000) , Equipments (60000)

Décor- Lighting and Other (20000)

Rent- (10000) and Deposit (50000)

Licence –( 50000)

Backup Cash-(80000)

Total – 800000

Ownership :-

Badal Patil

Yash Kelvekar

Omkar Pujari

Ratio – 33.3% per head / 266666 rs per head.

(Profit ratio is same as investment ratio)

Area- RPD collage road belgaum Karnataka 59006,

 Central belgaum.

Type of servies – Self Service

Sources of Finance
Initialy we visiited multiple banks but there intreast rates were quite hight so we three decided
to manage the whole amount personally, as our family background is good enough they
decided to support us financially and it was quite easy to build up our business.
 Furniture
A bistro table is a small table that is traditionally a 24 inch round tabletop with a height
of just under 30 inches. The basic bistro table version comes with two matching chairs
and can be manufactured in a wide variety of materials, designs, and colours.

Larger bistro tables are made that are designed to accommodate up to four people
comfortably. Some of the modern bistro table designs feature a hole for a table
umbrella. Other bistro tables are not designed for umbrellas and are meant to be placed
under pavement awnings. The four-seat bistro table is traditionally 34 inches round and
has a height of 28 to 30 inches.

Lighting
Incandescent / Filament Light
Light is produced by beating a metal to a temperature
bulbs have a ‘tungsten’ metal filament in a seated glass
container.
The advantage of incandescent lighting that
fixtures and the cost of bulb is low.
Indirect Lighting
This is a light thrown against the wall end and reflected back in a room. It is softer than direct
lighting but very costly in installation and operation.

Spot Lights
Spot lights are ‘accents’ [emphasis] certain art piece, furniture, sculpture. It is use mainly for
decorative purpose and high lighting etc.

Color scheme and décor – Page 9

Color scheme

Exterior color of Truck

Green
Associated with health, tranquility, power, and nature. Used in stores to relax
customers and for promoting environmental issues. Green stimulates harmony in
your brain and encourages a balance leading to decisiveness.

Interior color of truck

White
White: White suggests simplicity, cleanliness and purity. The human eye views white as a brilliant color,
so it immediately catches the eye in signage. White is often used with infant and health-related
products.

Name Of Truck
Navy blue and Orange

Opposites attract – and so do these complementary colors! The security of blue

grounds the impulsive sides of orange, invoking a simultaneous feeling of excitement
and trust. Always ready to entertain, this navy-and-rust pair promises a good time.

Furniture color

Brown
Some of the key characteristics associated with the color brown, include: A sense of strength and
reliability. It's often seen as solid, much like the earth, and it's a color often associated with resilience,
dependability, security, and safety.
DÉCOR

Lamps – This are small attractive lamps attached to food truck in both sides
including front and rear.

Strip Lighting – This strip lighting are placed above the sitting area in a umbrella
shape which provides lights and attracts customers. Due to presence of different
shades and colors of light bulb.
 Equipments required

Heavy Duty Equipments

End loader. A small addition to a food truck. These small loaders will keep food items warm
during transport.

Coffee Maker- It a machine or percolator for making coffee.

Oven -Ovens are used as kitchen appliances for roasting and heating. 
Fryer -A deep fryer is a kitchen appliance used for deep frying.

Light duty Equipments

· Serving Utensils: Whether you need spoons, ladles, or tongs, always make sure
to have clean serving utensils on hand.

· Squeeze Bottles: These bottles will help you top your menu items or allow
guests to put condiments on for themselves.

· Sugar, Spice, or Cheese Shakers: With sugar, spice, or cheese shakers, you can
dust your offerings with the appropriate toppings.
· Paper Cups : Paper cups allow you to serve beverages outside of bottles or cans.

· Take-Out Containers: Take-out containers make it easy for on-the-go customers

to transport their food.

· Paper Napkins and Dispenser: Put a napkin dispenser outside of your truck for
guests to help themselves.
Plates- This are used to serve dishes .
 Menu
Veg Sandwich

Veg Sandwich (two slice of bread with cheese) -60

Chocolate Nutella (two slice of bread with Nutella) -60

Corn & onion (two slice of bread with corn onion and mayo) -70

Paneer tikka (two slice of bread stuffed with spicy marinated tava paneer) -80

Non Veg Sandwich

Chicken tikka (two slice of bread stuffed with spicy chicken capsicum & onion 90

The Food Truck Chicken Jungles (two slice of bread stuffed with juicy

chicken, onion , Capsicum ,Mayo) -100

Pasta’s

Veg

Mac and cheese (This baked mac and cheese is a perfect classic gooey ) -100

cheese & herbs)

Pasta in Bechamel Sause (veg classic creamy white sauce with onion -120

,corn ,garlic ,olive oil & Parsley)

Arrabbiata (Veg tangy tomato sauce spices with chili flakes sauted -140

with onion Capsicum olive oil & parsley)

NON VEG

Non veg -Classic Creamy -120

Non veg tangy tomato (tomato sauce spiced chili flakes , -140

sauted with chicken sausages, onion, olive oil & Parsley )

BURGER AND FRIES

Veg

Veg burger -80

(minced veg patty layered with crispy onion & cheese) .

Spinach Corn -100

(A tasty and healthy patty with spinach corn and cheese)

Herbed potato -130

(herbed Potato Patty Layred with onion , cheese & tomato)

Momos

Veg Non veg

Plain veg momos 60 Plain non veg momos 70

Fried veg momos 70 Fried non veg momos 80

Desserts

Chocolate & Brownie 80

Blueberry Cheese Cake 80

Beverages

Fresh Lime Water 40

Mineral water 20

Tea 20

Coffee 20
AMERICANO 60

CAFFÈ LATTE. 70
DOUBLE ESPRESSO 80
 Records maintained
· – List at least any 10 records and design any four records for your restaurants. Page 13/14/15

Food truck accounting records:

Daily: Closing out registers

Weekly or bi-weekly: Sales, Payroll

Monthly: Expenses (vendors)

Quarterly: Taxes (payroll, sales)

Sales Totals

A food truck should keep records of its sales revenue after each shift as well as totals for each day. Even
relatively simple POS systems will print reports tracking food sales in different categories such as
entrees, appetizers and beverages, as well as sales-tax totals and amounts that customers pay in cash,
checks and credit cards. Creating a spreadsheet that tracks totals in each category for each meal enables
you to identify and prepare for busy shifts or parking locations and compare sales across different days.

Payroll

Your food truck cooks and servers depend on your payroll system provide weekly paychecks and
withhold income and Social Security and Medicare taxes. Most food truck employees earn wages rather
than salaries; multiply employee hours by their hourly wage to determine base payroll amounts. In some
cases, service window staff are also liable for payroll taxes on income they earn in tips, so ask them to
report their tip income on their time sheets.

Expenses

Adding up your food truck’s expenses will help you to determine how much you have actually earned.
Keep all of your sales receipts, organize them by date and enter the totals in a ledger divided into
columns that correspond to categories of expenses. Devote columns to food purchases, as well as
payroll expenses, commissary rent, utilities (fuel, propane), advertising, maintenance and repairs.
Calculate your total monthly expenses in each category and then add all of the categories to calculate
your overall monthly expenses. Subtract your expenses from your revenue to determine your net profit.
Taxes

Your food truck must periodically report sales and payroll amounts to various state, local and federal
governments, and pay taxes on these amounts. Food truck sales are classified as retail sales, which are
subject to local and state sales taxes in most states. Payroll amounts are subject to state unemployment
insurance taxes. In addition, you must remit withheld federal payroll taxes along with your employer’s
share of Social Security and Medicare taxes. As a food truck owner, you must also pay federal income
tax annually based on your food truck’s net profit.

 Cash Flow

Managing cash flow means tracking all the cash that is coming in and leaving your food truck business.
With sales and expenses always playing a balancing act, estimating future cash flow can be a guessing
game until you get the feel for your roaming restaurant’s business patterns, or when the money comes
in versus when it goes out.

Record Keeping

Recording your cash flow, including income and expenses, is critical to your food truck’s accounting
procedures. Your income includes all cash and credit card sales received. Outgoing expenses should be
recorded with the help of receipts and invoices.

 Taking Inventory

Your mobile food business’ inventory includes the supplies, products and ingredients you have on hand
to prepare and serve food and beverages. Inventory is an important factor in managing business
accounting. This is because it represents an investment in food and supplies that are needed for you to
make a profit. You should always consider your inventory as cash in a different form, and count it
consistently and thoroughly.

Profit and Loss Statement (P&L)

Your profit and loss statement, or P&L, is much like an income statement for the food truck. This
document serves as a report to summarize income, expenses and inventory, illustrating your business’
total profits and losses over a specific period of time. It is best to prepare a P&L each week if at all
possible.

This will make it easier to track numbers and comparing reports from month to month and even year to
year. A P&L statement includes information relevant to your cash flow, including sales and labor
expenses.

Requisitions
Figure 1: Sample Requisition Form

Date: _____________

Department: Food Service

Quantity Description Unit Cost Total Cost

5 kg chicken 210 1050

5 lit milk 50 250

5kg potato 30 150

5 kg vegetables 50 250

Charge to:

Catering Dept.

C. Andrews

Chef

Inventory Record Keeping

 Physical Inventory Form

Product Unit Unit Price Total Value

Takeaway containers 4 doz 100 400

Paper cups 5 doz 20 100

TISSUE paper 5 Pack 20 100

Total 600

Inventory Turnover
A restaurant has a beginning inventory of $8000 and an ending inventory of $8500. The daily receiving
reports show that purchases for the month totalled $12,000. Determine the cost of food and the
inventory turnover.

Cost of food = 8000 + 12 000 − 8500 = 11 500

Average food inventory = (8000 + 8500) ÷ 2 = 8250

Inventory turnover = 11 500 ÷ 8250 = 1.4

 Budget

· Total Investment :- 800000 /-

(Investment done by owners
Equal ratio for all owners 33.33%
That is 266666 /- per person )

· Purchased Vehicle ( Truck ) for :- 300000 /-

· Truck modification cost is :- 200000 /-

· Cost used for Decoration of truck and :- 50000 /-

seating area

· Deposit for the land owner :- 50000 /-

· Rent to be paid per month for the place :- 8000 /-

· Licence :- 50000 /-

· Backup Cash :- 80000 /-

 Licenses & Permits

Since there are no clear-cut laws pertaining to food trucks/restaurant business

plan in India, the defined set of documents required are not present anywhere
specifically. However, it is essential to procure the following set of licenses for
your food truck in India, which will permit you to carry on with your restaurant
business legally in this territory:

· Fire Safety Certificate- Fire Safety Certificate is also called as

the Certificate of Conformity to the Requirements of Fire Safety 
· Shop and Establishment License - The shop licence refers to a type of
legal permission that legally allows people to do business in a particular
place. If any individual has a physical shop or office, it is essential to
obtain a license. The license acts as proof of a particular business being
done at that place.
· NOC from RTO - No Objection Certificate (NOC) is a legal document,
issued by an organization, institute, or an individual to say that they have
no objection to the mentioned details in the document.
· NOC from Municipal Corporation – whenever you serve food you have
to get permission from the local municipal corporation , because
municipal corporation have power to shut down the business.
· FSSAI Mobile Vendor’s License - FSSAI stands for Food Safety and
Standards Authority of India which is an organization that monitors and
governs the food business in India. It is an autonomous body which is
established under the Ministry of Health & Family Welfare, Government
of India.