Food Truck Final

Product

Antonio Franco
Food Truck Description

● The owner of KC BBQ is Antonio Franco.

● It is named KC BBQ because the barbeque that they serve is inspired by
Kansas City’s.
● It is themed all around Barbeque food and Kansas City
● The food truck is located right in the middle of Denver and goes to
populated areas like the Broncos and Rockies stadium.
● It is opened at prime lunch hours, 10:30 to 1:30
● The equipment that we have in the truck is a sink, grill, refrigerator/freezer,
cooking equipment, ice/drink maker, and other things along those lines.
● One the menu we sell all types of barbeque meats, sides, and beverages.
 Truck Menu and Design

KC BBQ
Situation Analysis

Demographic: Customers can have any income from low-high, ages 18 to 45,
education above middle school, and both male and females like barbeque.

Psychographic: Customers probably like going to sports games or other big

events going on in Denver, likes hanging out with friends/family, likes barbeque
food, and likes to go out.

Geographic: Customers will live in or near denver somewhere in colorado, and

they probably like and go to barbeque/meat places.

Product Usage: The same customers probably won’t keep going to the same food
truck, because they won’t be out in denver all the time. That’s why the goal is to
attract many different customers instead of the same ones.
SWOT Analysis
Strengths:
- The Food- The food is great quality with
fresh ingredients and will make custom
want more
- Interaction with Customers: Food truck
lets us have more personal experiences
with the customers to get them to keep
wanting to come.
Opportunities:
- The Menu- You can make lots of different
changes to the menu with gathered data
on sales
- The Location- The food truck will always
be at the most populated areas on that day
because of the option to go anywhere
Weaknesses:
- Limited Space- Food trucks have limited
space compared to places like restaurants.
This means less people working on food,
which means food will take longer to come
out. Also the cooking environment could
be very crowded and cramped.
Threats:
- Competition- There will always be
competition in the food business, so you
really have to make sure your product is
the best one out there
- Changes in the world- Changes like covid
and increased gas prices can really affect
the amount of customers and profit made
Marketing Plan Objectives

● We would like to sell $2000 worth of Barbeque

each week.
● We would like to have 200 new customers each
week.
● We would like to park our food truck at 10
different locations each week in order to maximize
how many new customers we get and how much
profit we have.
Evaluation and Control

● To meet and keep track of these objectives we

will keep record of all sells in every location we
go.
● We will analyze te data at the end of every
week.
● All of this will help us see the best locations with
the most customers and get the most sales and
earnings.
The 4 Ps

Product: Our products consist the most popular barbecue food

and taste of bbq from Kansas City.
Price: The price of the foods range from $10 to $12 while our
beverages are all $2
Place: People can find our food trucks all over populated area in
Denver
Promotion: We will promote our products with the truck itself
having logos and other designs on it, while also promoting all over
social media and online.
Citations

https://www.ziprecruiter.com
https://pos.toasttab.com
https://mobile-cuisine.com
https://studycorgi.com
https://cpb-us-e1.wpmucdn.com
https://www.canr.msu.edu
https://pos.toasttab.com