VII.

Implementation

In a food truck business the implementation strategy depends on such factors with mentioning
the proper time frame, person allotted and launch & gowing process progress. The objectives of
the launching and growth are also discussed within the table. Each of the businesses starts a
business to get a sustainable and competitive advantage in the market. The awareness of the
business is the necessary part. The mediums or tactics are discussed in the table below.

Evaluation Details Dedicated Time Frame Launching and growing

Tactics Person process

Social The new concept of the Food truck David Nov 27 - Dec 4 To aware more number of
Media Smith customers
business is initially promoted on
Marketing
social media platforms through Getting customer reviews
Facebook, Instagram, Whatsapp,
Making a relationship with
LinkedIn, etc. customers

Get the customers

Facebook created events, stories, and suggestions
proposed the menu cards in front of
the mass customer (Zynga, 2018).

LinkedIn shares many food items

and food recipes with the benefits of
those foods by making a reel.

LinkedIn shares the concept of the

food truck to get in touch with many
advisers, customers, entrepreneurs to
get the market information and
suggestions.

Print In the print media like banners and Robert Dec 5 - Dec 16 Aware of any segment of

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Media pamphlets are hanging many places Jones people.
on the street near the city to make
Growing the business in
aware the customers about the food rapid form.
truck opening.
A confirm notice to all of
the customers
By sharing templates with the
newspaper and magazine aware
more customers in different
segments (Hajzeri, 2019).

By doing wall painting aware

customers about the new segment of
food truck opening.

Email and Through personal and direct mailing Henry Dec 17- Dec 20 Personal connection with
SMS Tylor customer
connected with the thousands of
Marketing
customers within the limited time Getting feedback and other
suggestions from various
table
people.

It helps to attain this person

personally and invite them to come
on the truck and take services.

Loyalty The loyalty programs will be done in Josef Dec 20 - Dec Awareness about
Programs Williams 26 products’ and taste
many societies to aware the
preference
customers.
A huge engagement from
the starting of the food
We provide free food items during truck
the loyalty program to attract more
Market penetration
customers. It helps to get the taste
Marketing booming
and preferences of the customers.

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 We will provide the best offers to
our potential customers with 5% to
10% discounts incoming second and
third-time visits (Affolderbach,
2017).

Offers and At the starting of the business, we Laisly Dec 25 - Jan 27 Encourage the customer to
Discounts Davies get the product
will offer 5% on each of the
products. Through service or home,
delivery reach multi
customers and generate a
If the customer spent USD 10 then huge customer base
we will provide another 4% discount
to the customer.

If a customer orders through our

website or application they will get
another 3% discount on each of the
order booking.

IX. Evaluation

In this food truck business to evaluate the whole process takes the KPI tool. “Key Performance
Indicator” or KPI identifies the value propagation and other productive factors with proper
justification (Fancello, 2018). The time frame and review methods are discussed below. The
best method to evaluate the process is SMART KPI analysis.
Specific
Under the specific attributes, the members of this food truck project need to focus on the specific
factors. The attributes are-
● The timing of the food truck is between 6 pm to 12 am.
● Provides the delivery order within 30mints
● Payment method through online and cash (Ross, 2018)

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 ● Once the order will place don’t return the product*
● Prepare the budget after 15 days and increasing the amount by 5% to 7% depending upon
the precious report
Measure
This segment deals with the daily evaluation process. The candidate should meet the daily
objectives and meet short-term goals.
● Maintain the daily supply chain and logistics
● Maintain orders and connect with suppliers (Roy, 2020)
● Keep trying to progress the business every week by 5% to 15%
● Take the feedback from the customer and evaluate that for future progress
Attainable
The KPI SMART process evaluates the realistic and achievable goals of the members of the
project.
● By tomorrow getting the presentation in front of the higher management and getting
approval
● Within 1 year makes the profit 10% over the investment (Bagheri, 2018)
● Within 2 months develop the application to manage the online order
● After 3 months of successful completion will comes with different food items with a
reasonable price range
Relevant
According to the food truck business depends on the relevant things which should be justified
with proper explanations.
● Every 15 days calculate the cash flow of the business
● The members should match the profit-loss statement every 15 days.
● It follows the accurate values of profits and losses
● Taking the realistic suggestion form the higher management and markets to future
progress
● After starting within 2 to 3 months keep the changes in food taste to retain the customers
● Maintain the hygiene of the food delivery and the food truck also
Time-frame

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The higher management should evaluate the proper report of the work. They will take the
progress report at the end of the after 15 days.
● At the time of Nov 27, 2020, the marketing and promotional activities will start
● From Dec 20, 2020, provide a sample of foods by providing stall outside the malls,
offices, parks, and other places (Hanser, 2020)
● On Jan 27, 2021, will start the food truck by offering a 5% discount
● Starts the online delivery booking from Jan 27, 2021.

With the help of the SMART KPI process, higher management can understand the business
objectives. After getting the approval of the project it helps to review and monitor the progress
after every 15 days or 1 month and provide a valuable suggestion to run the business with a
profit margin. It provides a better opportunity for the member to assess each of the factors
individually and snakes changes on that if required without hampering the bother process
(Alamoudi, 2017).

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References

Affolderbach, J. and Schulz, C., 2017. Positioning Vancouver through urban sustainability
strategies? The greenest city 2020 action plan. Journal of cleaner production, 164, pp.676-685.

Alamoudi, R.H. and Alandijany, B.A., 2017. Developing a Framework for Entrepreneurs to
Transform Their Ideas into Businesses: A Case Study in the Food Sector. American Journal of
Industrial and Business Management, 7(4), pp.444-463.

Bagheri, M., Shirzadi, N., Bazdar, E. and Kennedy, C.A., 2018. Optimal planning of hybrid
renewable energy infrastructure for urban sustainability: Green Vancouver. Renewable and
sustainable energy reviews, 95, pp.254-264.

Fancello, G., Schintu, A. and Serra, P., 2018. An experimental analysis of Mediterranean supply
chains through the use of cost KPIs. Transportation Research Procedia, 30, pp.137-146.

Hajzeri, A. and Kwadwo, V.O., 2019. Investigating integration of edible plants in urban open
spaces: Evaluation of policy challenges and successes of implementation. Land Use Policy, 84,
pp.43-48.

Hanser, A., 2020. Good Food in the City: How Cultural Ideas About Food Shape Street Vending
Regulation. International Journal of Urban and Regional Research.

Ross, D., 2018. Sustainability planning and assessment: Identifying and evaluating community
capital in the district of North Vancouver.

Roy, H., Aboukinane, C. and Das, S., 2020. Climate Change and the Response of Food Truck
Industry: A Study on Vancouver Visitors’ Destination.

Zynga, A., Diener, K., Ihl, C., Lüttgens, D., Piller, F. and Scherb, B., 2018. Making Open
Innovation Stick: A Study of Open Innovation Implementation in 756 Global Organizations: A
large study of international companies shows that distinct routines and organizational structures

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differentiate organizations that succeed with open innovation. Research-Technology
Management, 61(4), pp.16-25.