This unit prepares students to move from planning to operating a food truck by addressing regulatory compliance, startup finance, marketing, staffing, and day-to-day maintenance. Students will create actionable plans and materials needed to launch and sustain a safe, customer-focused mobile food business.
Learning Objectives
- Analyze North Carolina food truck licensing, permitting, and inspection requirements and produce a compliant launch and inspection-preparation checklist.
- Develop a comprehensive business plan and 12-month capital budget that itemizes startup costs, insurance, fueling/maintenance needs, and evaluates franchising or brick-and-mortar expansion options.
- Design marketing and customer-engagement assets—including menu board layouts, website/social profiles, email promotions, and location check-in/loyalty strategies—and propose metrics to evaluate their effectiveness.
- Demonstrate operational leadership by creating staff training materials, shift schedules, and standard operating procedures for food safety, temperature control, pest prevention, preventive maintenance, and emergency repairs.
Curriculum
- 1 Section
- 27 Lessons
- 30 hours
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- Unit 3 — Food Truck Operations and Launch27
- 1.1Paging through Facebook20 mins
- 1.2Always Treating Customers the Right Way20 mins
- 1.3Franchising Your Food Truck Business20 mins
- 1.4I Love to Cook, So I Should Open a Food Truck20 mins
- 1.5Write a Business Plan20 mins
- 1.6Figure Out What to Fix from the Past20 mins
- 1.7Preparing to Launch Your Business20 mins
- 1.8Naming Your Food Truck20 mins
- 1.9Keeping an Eye on the Competition20 mins
- 1.10Looking at Food Truck Licenses and Permits20 mins
- 1.11Designing Your Menu Board20 mins
- 1.12Training Your Staff20 mins
- 1.13Keeping Your Truck Comfortable in All Temperatures20 mins
- 1.14Creating a Compelling Website for Your Food Truck20 mins
- 1.15Checking In with Foursquare20 mins
- 1.16Establishing Email Lists to Promote Special Deals20 mins
- 1.17Opening a Brick-and-Mortar Restaurant Based on Your Food Truck’s Concept20 mins
- 1.18I’ve Worked in a Food Truck, So I’m Ready to Run the Show20 mins
- 1.19Plan for a Year’s Worth of Capital20 mins
- 1.20Ask for an Inspection by an Exterminator20 mins
- 1.21Keeping Your Food Truck Business Running Well on All Levels20 mins
- 1.22Another Possibility: Joining a Franchise20 mins
- 1.23Building Your Food Truck Battle Plan20 mins
- 1.24Buying the Insurance You Need20 mins
- 1.25Hiring a Consultant (If You Need One) to Help with Your Menu20 mins
- 1.26Making Staff Schedules20 mins
- 1.27Fueling, Maintaining, and Repairing Your Kitchen on Wheels20 mins
Instructor
Free
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