“EAT FEST- FOOD TRUCK”

A Project Feasibility Report

submitted in partial fulfillment of the requirements for
the award of the Degree of

BACHELOR OF BUSINESS ADMINISTRATION

By

ANTRA SRIVASTAVA (BBA/15020/20)

PRAGYA PRIYA (BBA/15022/20)
SATYAM SHUBHAM (BBA/15040/20)

DEPARTMENT OF MANAGEMENT
BIRLA INSTITUTE OF TECHNOLOGY
PATNA CAMPUS
2022
 DECLARATION CERTIFICATE
This is to certify that the work presented in the project feasibility report entitled “EAT
FEST” in partial fulfillment of the requirement for the award of Degree of Bachelor of
Business Administration of Birla Institute of Technology, Mesra, Patna Campus, is an
authentic work carried out under my supervision and guidance. To the best ofmy
knowledge, the content of this feasibility report does not form abasis for the award of any
previous degree to anyone else.

Date : Dr. Sweta

(Guide’s Name & Signature)

Department of Management,Birla
Institute of Technology, Patna Campus.

Dr. Vijay Agarwal

Professor In-charge
Department of Management, Birla
Institute of Technology, Patna Off-
Campus.

I
 CERTIFICATE OF APPROVAL
The foregoing project feasibility report entitled “THE EAT FEST”, is hereby approved as a
creditable study of the research topic and has been presenteda in a satisfactory manner
to warrant its acceptance asaprerequisite to the degree for which it has been submitted.
It is understood that by this approval, the undersigned does not necessarily endorse any
conclusion drawn or opinion expressed therein, but approve the feasibility report for the
purpose for whichit is submitted.

(Internal Examiner) (External Examiner)

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 ACKNOWLEDGMENT

It gives us immense pleasure to present the project titled “EAT FEST”, which has been
completed by the coordinated efforts of many. Weexpress our deep gratitude and
appreciation to all those who agreedto participate in this project work, for their time
expended and courage in sharing their insights which helped us in completing this project
work.

We would like to express great appreciation to our guide, Dr. Sweta, for his valuable and
constructive suggestions during the planning anddevelopment of this project work. Our
deepest gratitude towards hisefforts, patient guidance, enthusiastic encouragement, and
useful critiques for this project work as all these has helped a lot in the completion of this
project.
We would like to thank again to Dr. Sweta, who gave us the opportunityto do a project
feasibility analysis, which helped us better and understand the Indian market and consumer
behavior as well as needs.
Finally, we want to thank our parents and friends for their continuous support and
encouragement throughout the project.

III
 ABSTRACT
This project report is a coordinated work on starting a new business, entitled
“EAT FEST”.

The prime motive of the report is to present a detailed and viable model of a restaurant
business. This will be done through the adoption of appropriate technology, utilization of
resources, and suitable market – strategy.
This project report tends to clarify all information and needs about a restaurant-based
business/company. The report encompasses all the aspectsof various products and their
demand in the market.
The project report went through all parameters to be proved. The report has been tested
under all feasibility checks like market, financial and organizational.The project report
shows the proper use of manpower in skilled labor. Because somewhere skilled lalaborsre
left off.
As we know India is a developing country with a huge population and in comparison, to
that, there are very a much smaller number of services providing businesses there. There is
a need to reach remote areas and provide healthy foods on a larger basis. To counteract
this problem, the highly increasing demand for new and tasty food items. So, we came up
with the ideaof establishing a restaurant-based company.
Hence, this project serves as a real-time idea to solve and evolve for a better
society and future, fulfilling developing India and India’s needs.

IV
 CONTENTS

Chapter No. Chapter Title Page No.

Chapter 1 Introduction 1.1 Background Information about the
project 1
1.2 Description Of Proposed Business 1-2
1.3 Description Of Product Service 2-3

Chapter 2 Significance Of
the Project 4-5
Chapter 3 Research 3.2 Data Collection Method 6
Methodology 3.3 Analysis of Data: Tools & Techniques
6
3.4 Limitations of The Study 6

Chapter 4 Feasibility 4.1 Market Feasibility 7

Evaluation 4.1.1 Potential Market 7

4.1.2 Potential Customer 7
4.1.3 Existing Competition 7-8
4.1.4 Market Strategy 8-9
4.1.5 Sales Forecast 9-10
4.1.6 Swot Analysis 10-11

4.2 Financial Feasibility 11

4.2.1 Estimation of Capital 11-12
4.2.2 Estimation of Costs 12-13
4.2.3 Estimation of Revenue 13-14
4.2.4 Balance Sheet for Minimum Two 14-17

Years
4.2.5 Income Statement for Minimum 17-18

Two Years
4.2.6 Break-Even Point 18

4.3 Organizational Feasibility 18

 4.3.1 Organizational Structure 18-19
4.3.2 Size of The Organization 19
4.3.3 Authorities and Responsibilities 19
4.3.4 Manpower Estimation 19
4.3.5 Skills Required 20
Chapter 5 Findings Based On Evaluation Of
5.1 Market Feasibility 21
5.2 Financial Feasibility 21
5.3 Organizational Feasibility 22
Chapter 6 Conclusion 23
References 24
Annexure A Questionnaire 25-26
Annexure B Pictorial representation of the survey
27-31
report

II
 CHAPTER 1
INTRODUCTION
The business venture “The eat fest” is based on the idea of providingvegan food loaded on a
food truck where we tend to provide nutritious and hygienic food. It is one of the newly
emerged conceptshere in Bihar.

1.1 Background Information About the project

Food is the basic necessity of life. A healthy and nutritious diet is essential for good
health. The vegan food truck is quite a unique concept in India. We chose this idea
because it has a huge potentialto grow its market in recent times, as everyone is
becoming more health-conscious so they tend to find a combination of tasty & healthy
food that we plan on offering.

A food truck is a large motorized vehicle that includes a truck or van,which is equipped
with complete kitchen equipment and appliancesto cook, serve and sell food. The concept
of food trucks grew its popularity since the 2008 recession.

In six countries, plant-based diets were associated with lower odds ofmoderate-to-severe
COVID-19. These dietary patterns may be considered for protection against severe COVID-
19. There are many youngsters staying away from their homes for study or job and they
have a very busy schedule and moreover a hectic lifestyle, so most ofthem end up ordering
their food which is not healthy but they don’t have any other options. So this concept has
great potential. Hence, our business will focus and will be based on the concept of
customer’s needs and will provide healthy and tasty vegan food at a decent price.

1.2 Description of the proposed business

The food truck business that will start soon, is named “The Eat fest”. In our slogan “Fresh
With the Corn, you’ll Hear the Horn” we will have our own signature sound that passes
whenever you see our food truck. We will provide healthy choices of food in our vegan
food truck. Apart from serving or selling food from Truck, we will also expand our horizons
in the future by providing catering services.

Our food truck is a purpose-driven and valuable addition to the existing market of food &
restaurant space with the business, we willbe able to expand our customer reach by
traveling at wider proximityand having great exposure than a standalone proper restaurant
set up.

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We have decided The Food truck will be located at two locations at two different times,
morning (6 Am to 11 Am) the truck will be located nearby the first street at Dakbanglo.
Evening (6 Pm to 11 Pm)the truck will be located in the Maurya Lok complex, as it is a prime
location in the city with hustle and bustle of the potential customer.

We are very mindful of kitchen hygiene, Air pollution levels, and foodwaste management. It
is essential to procure a set of licenses for a food truck that will permit us to carry on with
our restaurant business, we will require 1 chef and 1 helper who can take care of
operations of the entire food truck. Our food truck will offer a nutritious food menu, which
will set us apart from other food trucks.We would have an eclectic menu inclusive of all
kinds of delicious and healthy recipes which other food trucks are lacking now.

1.3 Description of product/services

Description of product
The products(food items) we will be providing are listed as under:

*Frankie’s

[curry mashed potatoes, roasted cauliflower, chickpeas, fresh spinach, cilantro mint
chutney and pickled onions, spices, olive oil]
*Vegan tacos

[portobello mushrooms, red bell pepper, onion, canned chipotle,garlic, spices,

tortillas, pickled onion, avocado]
* Vegan Tikka Masala

[tofu, chickpeas, coconut milk, cauliflower, tomato peas, sweetpotatoes, seasonal

veg, spices, coconut oil]

* Vegan ramen

[mushrooms, tofu, onions, veggie stock, roasted veggies, kombu, mirin, soy sauce,
seaweed, pickled vegetables, rice noodles, spices]

* Vegan mushroom burger

[Miso paste, sriracha, sesame oil, cucumber ribbon salad, carrotslaw, ginger avocado
spread, mushroom, bun, spices]

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* Vegan salad tacos
[chickpeas, sesame seeds, olive oil, spices, hummus, tortillas, greens,tomato, cucumber,
lemon, fresh herbs]

* Vegan spring rolls with peanut sauce

[veggies, herbs, tofu, rice paper, lettuce, spices, peanut butter, garlic,ginger, sesame oil,
orange juice, lime juice, honey, sriracha]
*Cauliflower steaks with green tahini sauce

[cauliflower, olive oil, spices, lemon juice, garlic cloves fresh herbs,tahini paste]
*Vegan shepherds pie

[potatoes, olive oil, vegan sour cream, spices, nutritional yeast, onion, mushrooms,
celery, carrots, peas, white beans, garlic, applecider vinegar, flour, veggie stock, miso
paste, parsley]
DESSERT

*Avocado chocolate pudding pops

[ avocado, chocolate chip, Maple syrup, almond butter, almond milk,

sea salt, chocolate chips, vanilla extract, cocoa powder, crushednuts]

*Cinnamon rolls

[ dry yeast, cane sugar, coconut oil, almond milk, sea salt, all-purposeflour, brown sugar,
cinnamon, powdered sugar, vanilla extract]
*Meyer lemon muffins

[ almond milk, apple cider vinegar, almond flour, baking powder, seasalt, coconut sugar,
extra virgin olive oil, Meyer lemon zest, Meyer lemon juice, vanilla extract, chia seeds,
vegan cream cheese, Maple syrup]

Description of services
Our priority is to provide nutritious food with quality services at adecent price. We also
ensure the hygiene of the food we will be providing.

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 Chapter 2

SIGNIFICANCE OF THE PROJECT

The business project “The Eat Fest” plays a vital role in different aspects of the food Industry.
The significance of the project is enlisted below:-

• Food trucks require a low initial investment

It is considered to be a high-profit food business idea, mainly because itinvolves a
much lower investment than a sit-down restaurant. The only main cost is buying
your truck, which is also affordable if you take advantage of the growing food truck
rental business.

• Food truck involves relatively low operation cost

The operational costs of a food truck are month to month and limited tofood,
supplies, and gas. You don’t need to have a full staff; just a small team will do, and
most of your taxes will be much lower than a restaurant.

• Food trucks can experiment with location

If your services do not seem to work well at a particular location, you can move to
some other location and see if your business model is capable of thrifting there.
Just remember to choose a location which iseasily accessible [for cars and other
vehicles], and sees ample footfall.

• Truck is free advertising

Food trucks are moving billboards. Wherever they drive the food truck around town
they are getting free advertising. The more people see the food truck driving around,
the more recognizable the brand will become.

• An experimentation lab
Food trucks have a small menu so they can get away with changingthemenu
and experimenting with more food options.

• Health benefits
Vegan food provides many health benefits:-

• Manage diabetes
• Reduce blood sugar level

4
• Lower your chances of getting certain types of cancer, such as colon
cancer
• Reduce the risk of heart disease by lowering cholesterol levels

5
 CHAPTER – 3
RESEARCH METHODOLOGY

3.2 DATA COLLECTION METHOD:

Data type: Primary Data, Secondary data
For this project, data has been collected through the primary datacollection method
which is questionnaires. We prepared a questionnaire and distribute it among people
through both offlineand online platforms. We have also used secondary data.

3.3 ANALYSIS OF DATA: TOOLS AND TECHNIQUES

The analysis of primary data in this project involves the original analysis of data,
determining the research questions, and then evaluating the relevance of data that can be
used for specific purposes. It will help to understand how this data can be used in this
project and how consistent it is in finding conclusions. Primary data analysis will be carried
out the original data as it involves a researcher using the collected data to answer a
research question orto support or reject the research hypothesis.

3.4 LIMITATIONS OF THE STUDY:

• The primary data collection method is expensive as well astime-consuming.
• Due to the pandemic situation, we were not able to interact with a lot of people
through offline mode to get a more clear view.
• We were not able to collect all the data we could due to thelimited time frame.

6
 CHAPTER – 4
Feasibility Evaluation
4.1 Market Feasibility
Market feasibility is market research that offers more in-depth thought analysis and also
determines whether enough demand existsto make the venture successful.

4.1.1 Potential Market

We are targeting health-conscious people as our primary market, as there are little to no
healthy options to eat outside. And after the pandemic more and more are becoming
health-conscious.
Our secondary market will be the students and working people.

4.1.2 Potential Customers

Students stay away from their homes to study and many people for their jobs and they have
a very busy schedule and moreover a hecticlifestyle so, most of them end up ordering their
food. And after the pandemic people have become more conscious about their health.
So they can be our largest customer base.

4.1.3 Existing Competition

When we are running a mobile food business competition is all around us. We have a
different kind of completion in the food truckbusiness like the following:-
Direct competition-

There is no Direct competition in Patna right now.

Indirect competition-
Indirect competition is a little more difficult to categorize in the foodtruck industry.
Although a restaurant may sell the same type of cuisine that you do If they are classified as
a fine dining establishment, we likely won’t be competing for the same customers.
Most of our indirect competitors will be food trucks that serve different types of cuisine as
us. The problem is thatthey charge similar prices and operate in the areas we are planning
to work.
By considering all the ways our customer’s needs can be satisfied andcreating a strategy for
handling that competition, we will be able to create an advantage over other food business
owners.
Existing Competitors in Patna:-

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 • Haiya Food truck
• Food and Foodiz
• Banjara
• Bon Pizza

4.1.4 Market Strategy

Our market strategy is to leverage relationships with local food vendors in order to grow
our initial customer base. We plan to partner up with local food suppliers. Most of our new
customers willbe referrals from existing customers via word of mouth.

Positioning
For customers, our truck can provide a meal that is sourced fromhigh-quality ingredients
and is served in a large portion at a low pricefor breakfast with colleagues our truck will
appeal to professionals with a limited time to eat who desires a wider range of food options
in one stop.

Promotion
We will plan to offer samples and discounts and hand out coupons to customers who
purchase frequently. We will hand out and hang up flyers in high-traffic areas in the initial
months of our operation. We will also plan to utilize traditional social media platforms to
hold contests and advertise promotional events to getthe word about our business.

Distribution
The distribution point is our sale food truck which will be located atvarious locations to
meet the demand of customers. The food truckwill be located in various areas during the
workweek and on weekend we are planning to shift it into a most crowded area.

4.1.4 Marketing approach /strategy:-

➢ Introduce our food truck brand by sending an introductoryletter to residents
and other stakeholders in Patna.
➢ Engage in roadshows in the targeted community to sell ourproducts and
promote food trucks.
➢ Advertise our products in the community-based newspaper, local TV, and radio
stations. Distribution fliers and handbills inthe target area.
➢ Leverage the internet and mobile apps to promote our foodtruck brand.
➢ Engage in direct marketing and sales.
➢ Encourage the use of word-of-mouth marketing.
➢ Place ads on our print and electronic media platforms.

8
4.1.5 Sales Forecast
One thing is certain when it comes to the food truck business, if ourmeals are tasty and if
our food truck is easily accessible, we shall always attract customers cum sales that will
sure translate to an increase in revenue for our business.
We are setting the target of generating enough profits from our first year of operation
growing grow the business. The seal’s projection isbased on our estimations:-
• First fiscal year -
Product Sales per month ( Plate) x Sales per month
x12
Rate

Frankie’s 150x 50 90,000

Vegan tacos 200x 30 72,000
Vegan Tikka Masala 150x60 1,08,000
Vegan ramen 150 x 35 63,000
Vegan mushroom 160x40 76,800
burger

Vegan salad tacos 155x35 65,100

Vegan spring rolls 130x40 62,400

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 with peanut sauce
Cauliflower steakswith 240x25 72,000
green tahini
sauce

Vegan shepherds 225x40 1,08,000

pie
Avocado chocolate 230x30 82,800
pudding pops

Cinnamon rolls 150x50 90,000

Meyer lemon 235x35 98,700
muffins
TOTAL 9,88,000

• Second fiscal year - Rs 10,10,000

• Third fiscal year - Rs 10,50,000

4.1.5 SWOT Analysis (for food truck business)

➢ Strength
• Experienced Staff
• Cheap Prices
• Fresh Healthy Innovative food
• Location Mobility and Flexibility
• Fast Service
• Saves Renting Cost
➢ Weaknesses
• Limited capital for a food truck
• Costly food ingredients (Raw material)
• Lack of experience
➢ Opportunities
• Emerging Business
• Partnership with local bars and clubs
• New product and taste
• Mobile app website
• Bigger Market

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 ➢ Threats
• Legal Requirement
• Easy to duplicate
• Hygiene conscious people
• Existing competition

4.2 Financial Feasibility

Financial Feasibility assesses the economic viability of a proposed business venture. It
helps in evaluating the different financial considerations like the estimation of capital,
estimation of cost, estimation of revenue, and the overall performance of the business
through the Income Statement and Balance Sheet.

4.2.1 Estimation Of Capital

The annual estimation of capital for the first year of business of the
“Eat Fest – Food Truck’’

Estimation Of Capital

“Eat Fest – Food Truck’’

Operating Expenses Amount ( in Rs)

Wages and Salary 75,000

Electricity and Water 3,500

Advertising 5,000

Supplies 40,000

Telephone 1,000

Utilities Expenses 2,500

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Repairs and Maintenance 5,000

Legal and other Professional Fee 700

Delivery and Travel Expenses 25,000

Sub Total(A) 1,89,250

One -Time Cost Amount (in Rs)

Office Expense 15,000

Machinery and Equipment 25,000

Furniture and Fixtures 2,500

License and Permit 5,000

Advertising and Promotion for opening 7,500

Sub Total(B) 95,000

Projected Capital Requirement (A+B) 2,84,250

4.2.2 Estimation of costs

VARIABLE COST:

ITEMS PRICE (in Rs)

Repairs and Maintenance 5,000

Transportation 25,000

Other Expenses 5,000

Sub Total 35,000

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 FIXED COST
ITEMS PRICE (in Rs)

Wages and Salary 75,000

Electricity and Water 3,500

Advertisement 5,000

Telephone 1,000

Utility 2,500

Insurance 12,500

Selling Expenses 5,000

Legal and other Professional Fee 750

Office Expenses 25,000

Furniture and Fixtures 5,000

License and Permits 2,500

Advertising and Promotion for opening 7,500

Sub Total 1,45,250

Total Estimated Cost = 1,45,250 + 35,000

= 1,80,250
4.2.3 Estimation of Revenue
Estimation of Revenue

“Eat Fest – Food Truck’’

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• First fiscal year -
Product
Sales per unit x Sales of per
Rate annum
Frankie’s 150x 50 90,000
Vegan tacos 200x 30 72,000
Vegan Tikka Masala 150x60 1,08,000
Vegan ramen 150 x 35 63,000
Vegan mushroom burger 160x40 76,800
Vegan salad tacos 155x35 65,100
Vegan spring rolls with 130x40 62,400
peanut sauce
Cauliflower steaks with 240x25 72,000
green tahini sauce

Vegan shepherds pie 225x40 1,08,000

Avocado chocolate 230x30 82,800
pudding pops
Cinnamon rolls 150x50 90,000
Meyer lemon muffins 235x35 98,700
TOTAL 9,88,000

Total Revenue Per Annum = 9,88,000

4.2.4 Balance Sheet for Minimum Two Years

Profit and loss A/C of the year ended 31.3.2023 and 31.2.2024

AMOUNT Year AMOUNT

2023 Year 2024
Total Sales Revenue (X) 9,88,000 10,10,000

Total cost of sales (Y) 2,96,400 3,03,000

Gross profit (Z=X-Y) 6,91,600 7,07,000

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 Sales and Marketing

Advertisement 5,000 5,500

Selling Expenses 5,000 7,500
Other Expenses 5,000 7,500
Total Sales and Marketing 15,000 20,500
Expenses(A)

General and Administrative

Wages and Salaries 75,000 77,500
Suppliers 40,000 50,000
Telephone 1,000 1,250
Utility 2,500 2,600
Repairs and Maintenance 5,000 5,500

Legal and Other Charge 750 1000

Transportation 25,000 30,000
Total General and Administrative 1,49,250 1,67,500
Expenses (B)
Total Operating Expenses 1,64,250 1,85,000
(C=A+B)
5,27,350 5,22,000
Income from Operation (F=Z-C)
50,000 60,000
Other Income(D)
Net Profit (F+D-Z) 6,64,000 7,00,000

PROJECTED BALANCE SHEET

Eat Fest – Food Truck
31st March 31st March 31st March 31st March
2023 2024 2023 2024
LIABILITIES ASSESTS

CURRENT CURRENT
LIABILITIES ASSESTS

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Amount 10,000 15,000 Cash at Bank 10,000 10,000
Payable
Cash in Hand 5,000 5,000
Inventory 40,000 45,000
Prepaid 5,000 4,500
Expenses
Other 10,000 10,000
expense

Total Current 10,000 15,000 Total Current 70,000 74,500

Liabilities Assets

Long term Fixed Assets

Debt
Bank loans 4,00,000 3,90,000 Machineryand 25,000 25,000
Payable Equipment

Total long 4,50,000 4,40,000 Furniture 5,000 7,500

term debt and Fixtures

Office 25,000 25,000

Total 4,45,000 4,50,000 Total Fixed 55,000 57,500
Liabilities Assets
Owners Equity Other Assets

Equity Capital 5,00,000 5,00,000

Deposits 13,72,500 13,75,000

License and 2,500 2,500

Permits

Total Owner 10,00,000 10,00,000 Total Other 13,90,000 13,92,500

Equity Assets

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 Total Liabilities 14,45,000 14,50,000 Total Assets 14,45,000 14,50,000
and Equity

4.2.5 INCOME STATEMENT FOR MINIMUM TWO YEARS

EAT FEST- FOOD TRUCK
FOR THE YEAR ENDING DECEMBER 31, 2022 AND 2023

PARTICULARS 2022 2023

Sales 9,88,000 10,10,000
Less: Sales Return 35,000 25,000
Net Sales 9,53,000 9,85,000
Less: Cost of goods sold 3,20,000 2,50,000
Gross profit (A) 6,91,600 7,07,000
Selling Expenses 42,900 32,500
Add: Administration 21,700 17,500
Expenses

Total Operating 6,27,000 6,57,000

Expenses (B)
Income from Operation 64,000 75,000
(A- B)

Add: Other Income 8,000 5,000

Income before Income 52,400 80,000

Tax

Less: Income Tax 4,600 4,000

Expense

Net Income 4,98,000 5,28,000

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 Projected Sales & Net Profit Growth
1200000

1000000

800000

600000 Net Sale

Net income

400000

200000

0
2022 2023

4.2.6 Break-Even Point

The Break-Even Point of business “EAT FEST – FOOD TRUCK’’ iscalculated in the
following way:
Break-Even Point

= FIXED COST / (SALES per unit- VARIABLE COST per unit)

=1,80,250/150-98.8

=1,102 units

4.3 Organizational Feasibility

Organizational feasibility analysis will play a vital role in determiningwhether our proposed
business which is “EAT FEST – FOOD TRUCK’’has sufficient management expertise,
organizational competence, and resources to successfully launch our business.

4.3.1 Organizational Structure

For this business venture, we were using a horizontal structure as this is an organizational
chart that is mostly adopted by small companies and start-ups in their early stage. This will
enable us to make the decision quickly as many levels of middle management willbe
eliminated.
Thus, our well-trained workforce like Owners, Chef, Driver, Helpers

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 BUSINESS OWNER
↓

CHEF DRIVER HELPERS

4.3.2 Size of The Organization

The size of the organization is the structural property of the organization which
involves the number of employees at any given geographical location. So, for this
business venture, we have chosen a group of 4 employees as the size of the
organization which includesa chef, driver, and helpers.

4.3.3 Authorities and Responsibilities

The authorities and responsibilities are as follows:
1. Business Owner:
A) A business owner provides direction to the business.

B) Helps in communicating and implementing the organization’s

vision, mission, and overall direction.

C) Helps in the development and implementation of the overall

organization’s strategy.

2. Chef:
A cook is someone who prepares and cooks food, while a chef is askilled and trained
cook who works in our food truck.

4.3.4 Manpower Estimation

S.NO EMPLOYEES NUMBER OF

EMPLOYEES
1 Chef 1
2 Driver 1
3 Helper 3
TOTAL 5

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4.3.5 Skills Required
The skills required for our business venture “EAT FEST – FOOD TRUCK’’ are: -

• CHEF
➢ Multitasking
➢ Attention to detail
➢ The chef is flexible and adapts to the needs and requests ofclients.
• DRIVER
➢ To drive the food truck.
• HELPER:-
➢ Providing general labor support to all departments
➢ Cleaning work areas and equipment
➢ Holding material or tools Serve food to customer

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 CHAPTER – 5
FINDINGS
5.1-Findings Based on Market feasibility are listed below:
• From our market analysis we are clear that food trucks are high indemand. We found that
there is a huge scope for profitability growth through the Food truck business.

• We have vegan and healthy snacking options majorly along with other options so as per our
research in food trucks available in Patnawe have a unique menu to grab customers through
good promotional and marketing activities.

• As per our finding there is no such direct competition but we haveindirect competition that
serves different types of cuisines as us.

• As we found, It will provide us a huge opportunity with limited physical space and sitting
or standing area required for this, so thecost on any physical space is way minimal.

• Market is open to new dishes with health factors included, we canstand out and excel here.
With vegan and green snacks & healthy beverages on our menu, we can get a competitive
advantage overour competitors.

• From the SWOT analysis we understood that every aspect of our business relates to its
strength, weakness, opportunity, and threats so that the professionals understand the core
areas.

5.2-Findings based on financial feasibility are listed below:

• From the financial feasibility findings, the economic viability of ourproposed business
was evaluated; through this, we understood how much initial funds or capital is needed to
start our food truck business, and where we can raise funds from.

• Our estimation of capital goes up to 1,89,250.The projected

capital requirement is 2,84,250.

• Total cost including fixed and variable costs is 1,80,250. We have also done an
estimation of revenue which comes at 9,88,000 as the sum of total revenue per annum.
We have made a balance sheet fortwo years with an estimation of current assets
amounting to raise from 70000 to Rs 74500 over the liability of 10000 to 15000.

• Total liabilities and equity are up to 9,45,000 for the years 2023-24with an asset value of
13,90,000.

• Income statement as per valuation shows a net income of4,98,000to

5,28,000 per year.

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5.3 Findings based on Organizational feasibility are listed below:
Having evaluated this aspect, we understood how we have tostructure our hierarchy with
minimal resources.

• `As per findings, We have a very flat structure to avoid any middle-level management
cost and hence we have a business owner to whom chef, helpers, and driver report.

• From a cost perspective for employees, it’s a feasible option since the number of
employees would be less, and hence it will reduce theamount incurred on salary.

• We would need one chef, 3 helpers, and a driver to be aneconomically

viable business.

• As per the estimated capital we have a feasible and suitable organizational size as we
know it needs less space plus help since it is not a huge sit-down restaurant hence we can
utilize it to a fuller capacity.

• It will maximize our profits since manpower costs would be reduced and there
would be no misalignment of communication since it will not pass through layers of
management level so therewill be a quick response on order and service with quality
being in place.

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 CHAPTER – 6
CONCLUSION
From the project feasibility analysis that we did for our business venture which is "EAT
FEST- FOOD TRUCK, we came to a conclusionthat a start-up requires a complete analysis
of market feasibility, financial feasibility as well as organizational feasibility.
Based on the evaluation of these, findings are done as to what arethe projected values
and how they will be used. In addition to this,the analysis of data is also done. For this
project, we have used secondary data that helped us to determine the research question
and evaluate the relevance of the data.
From the market feasibility analysis, we found that the current market has potential for this
business venture. In addition to this, theSWOT Analysis depicts every aspect like the
strength, weaknesses, opportunities, and threats involved.
From the findings on financial feasibility, we came to a conclusion that how much capital is
required for our proposed business, what isthe importance of preparing a balance sheet,
and how an income statement can be used for reporting the company's financial
performance.
Lastly, from the organizational feasibility analysis, it can be concluded that every
organization has different structures and the one that suits our business venture is
'Horizontal Structure’. We thendivided their authority and responsibilities according to their
skills.

23
 REFERENCES
WEBSITES
1. What are the services provided by food truck?
Retrieved from https://limetray.com/blog/food-truck-business/
2. How to determine current market condition?
Retrieved from https://www.dummies.com/article/business-careers-
money/business/small-business/general-small- business/the-market-
analysis-section-of-your-food- trucks-business-plan-172020/
3. How to perform SWOT Analysis in food truckbusiness?
Retrieved from https://www.marketingtutor.net/swot-analysis-of-food-truck-
business/
4. How to set up a Food truck?
Retrieved from https://www.posist.com/restaurant- times/resources/step-
step-guide-start-food-truck.html

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 ANNEXURE (A)
QUESTIONNAIRE
1. What is your age group?
a) 0-18
b) 18-25
c) 25-30
d) 30 above
2. what is your gender?
a) Female
b) Male
3. What is your current occupation?
a) Businessman
b) service man
c) social activist
d) other
4. What is your income?
a) 0-15000
b) 15000-25000
c) 25000-35000
d) above 35000
5. Which kind of food will you prefer?
a) nutritious & tasty
b) non-nutritious & tasty
6. Do you know about vegan food?
a) Yes
b) No
7. Would you prefer tasty vegan food?

25
 a) Yes
b) No
8. On average how much would you expect to pay for a vegan food meal?
a)100-200
b)200-300
c)300-400
d) more than 400
9. Do you know any food truck/café/restaurant which provides vegan food in
Bihar?
a) Yes
b) No
10. How often do you eat out or order food?
a) Daily
b) Almost daily
c) sometimes
d) rarely

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 ANNEXURE (B)
Here, the data demonstrates the percentage of potential customers from
different age groups (fig: chart 1), gender (fig: chart 2), and occupations (fig:
chart 3).

FIG: CHART 1

FIG: CHART 2

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FIG: CHART 3

Here, the chart gives the idea of different individuals belonging todifferent
income brackets.

FIG: CHART 4

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Here, the chart shows there is an awareness among people about vegan
food and they are willing to buy it.

FIG: CHART 5

FIG: CHART 6
Here, the data show there is very little competition in Bihar.

FIG: CHART 7

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Here, the data show how often people eat out or order food.

FIG: CHART 8

Here, the data show more people prefer nutritious food over non-
nutritious food.

FIG: CHART 9

30
Here, the data show how much people are willing to pay for vegan food.

FIG: CHART 10

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