El Todos Grande’

Owners: Christian Hady and Colton Noblitt

Food Truck Design
Menu:
Target Market
Demographics:
● Income: $20,000-$50,000
● Age- 13-60
● Education: Universal education
● Gender: Universal
● Marital status: Married or Unmarried
● Occupation: Universal Jobs
● Home Ownership: Apartment or House
Geographic:
● Live: Cities
● Work: Offices and small businesses
Psychographics:
● Customers can be as active or
little active in sports, travel,
camping, or any other
activities.
● The interests the customers
can be trying any types of new
foods they haven’t tried and
should have an interest in
Mex-Tex for them to enjoy the
full experience of our food.
Product Usage:
The customers can buy our food during
business hours on Weekdays and on
Saturday. Generally the customer will buy
during Lunch and Dinner. On average our
customer’s can buy our food twice a day.
Customer Profile
Name: John Stewart

Age: 26

Job: Receptionist

Annual Income: $43,000

Interests/Hobbies: Travel, camping, Basketball, and seeing family.

Martial Status/Family: Married

SWOT Analysis
Strengths:
● Attracts more customers.
● Easy to mobilize from different
locations.
● Lower staffing to manage
● Allows you to build or expand
a brand of food/company.
Threats:
Opportunities:
● Emerging
businesses/company’s
● Partnership with other local
restaurants/food trucks
● New types of food or
products.
Weaknesses:
● Limited working space.
● Abiding to Zoning laws
● Expensive truck repairs
● High competition since
Tex-Mex is one of the most
common food trucks to start.
● Easy to duplicate the company or
product.
● Not having a permit to park/sell the
product.
● Hygienic people who judge a food
truck by the cleanliness of food,
truck, and apparel of employees.
 Disposable Gloves (box) 7.69
Items $ Cost Per Item Large Trash Can $50
Cost Sheet Cleaning Supplies 214.02
Truck (New OR Used) 70,000 Napkins (3000) 32.03
Link
Food Truck Oven $400
Paper boats, plates, or bowls $30.37
Burner countertop Plastic Utensils (box) 28.47
range $1,199.00
Paper cups w/ lids $5.62
Food Truck Fryer 6,919.00 Straws $12.59
Food Truck iPad/tablet to take orders $49.00
Refrigerator 2,349.00 Cash register to take cash
payments $500
Food Truck Sink 413.99
Generator 1,499.00 Weekly Ingredients/Food (Only
Tortilla press 2,099.00 include estimated price for 1 week) 2,100
Cutting Boards $62 Refurbishment/ miscellaneous
Kives 76.26 costs 2,000
Total: 90,380
Spatulas 25.96

Serving Spoons 7.38

Skillet 299.7
Food Truck Goals
● We want to sell $5,000 worth of our food to customers each month for an
average of $60,000 annually for our food truck.
● We would like to have an average of 10-15 new customers a week.
● We would like to park our food truck at 5 new locations each week to expand
our business to different locations and communities.
Marketing Strategy

Social media post Fliers