Have An Unwritten Food Truck Plan And Know It

When preparing for the future of your food truck business, you will need two plans. One you write down (the formal food truck business plan), and the unwritten food truck plan that is fluid, and evolving.

Why You Need An Unwritten Food Truck Plan

The number one reason businesses fail is lack of planning. Instead of making mistakes on paper, food truck vendors too often make them with real money and real customers. Food truck owners pride themselves on being active and optimistic. They identify a niche and are driven to fill it. They invent new menu items create and sell. To them, planning is something large restaurant chains do. In reality, planning is key to the success of any food truck business.

Your unwritten food truck plan is the blueprint of your food truck empire. It exists in your mind as a living, changing understanding of where you’re going, why you’re going there, and how you’re going to get there. This is all based on your current understanding of how the future of your mobile food truck business will unfold.

While your written business plan includes specific objectives, action steps, and clear assumptions, your unwritten food truck plan consists of gut feelings, general direction, and broad priorities. Over time, as you gather information and test ideas, you’ll move many of these elements from hazy and unspoken to focused and written.

RELATED: Writing A Food Truck Business Plan

The Bottom Line

The key to the unwritten food truck plan is in finding a balance. If you have no vision or goal, then what you’ll find is that one day you’ll end up somewhere and think, “How did I get here? If you don’t know where you’re going, any road may get you there. The question is, is it where you want your food truck to go?

Do you have an unwritten food truck business plan? Share any additional tips for other vendors in the comment section or on social media. Facebook | Twitter

2017-01-02T09:16:35+00:00 By |Features, Startup Basics|

About the Author:

Richard is an architect by degree (Lawrence Technological University, Southfield, Michigan) who began his career in real estate development and architectural planning. In September of 2010 he created Mobile Cuisine Magazine to fill an information void he found when he began researching how to start a mobile hotdog cart in Chicago. Richard found that there was no central repository of mobile street food information anywhere on the internet, and with that, the idea for MCM was born.

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