Spicy Gypsy Food Truck

Content

Introduction

Design & Layout of the truck

Business Plan

Marketing plan

Food & Beverage Menu

Human Resource Department

Introduction

Spicy Gypsy Food Truck is a locally owned truck that will be positioned in Sri Lanka.

This truck will provide excellent healthy food at value pricing, with fun packaging, atmosphere and the presentation.

Spicy Gypsy is the answer to an increasing demand for snack-types of also known as fast food.

Our main priority is to establish one Food Truck, preferably in 03 of prominent crowded places in Colombo.

History of Food Trucks

Food truck was established in U.S.A

1866 - Texas Ranger Charles Goodnight

1910 - Big cities hop on

1930 - Local Grocery stores start delivering

Then it began all around the world

Food Trucks in Sri Lanka?

Food truck concept has not been developed in Sri Lanka.

We have Tuk Tuk’s selling food in Sri Lanka.

Design & Layout

Business Plan

The Spicy Gypsy truck is a mobile food business that provides a food service to customers by driving to and parking on given locations such as Galle face green, Diyatha Uyana & Viharamahadevi park in Colombo

Vision statement

To experience a new way of dining happier, healthier by providing a Quick & Delicious meal with a friendly smile.

Mission statement

To be the first to introduce and to become the most popular food truck in Colombo ,by serving the tastiest food available on wheels.

Selecting a theme- Combination of Italian and Mexican food.

Opening hours- Dinner from 5.00 pm to 11.00 pm

Capital cost of the Food Truck

Amount Notes

Cost of the Truck Rs.2,788,000.00 Much lower than a

restaurant

Equipment for the truck

(Heavy)

Rs. 527,888.19 Similar to Restaurant

Disposal cutlery &

equipment

Rs. 30,000.00

Furniture Rs. 120,000.00

total Rs.

Sales Estimate to Increase the Revenue

How many people can you feed every 10 minutes?

What is your max serve speed?

How popular are your offerings?

Example: 1 customer/ 2 minutes = 5 customers/ 10

minutes = 30 customers every hour

Market Orientation

Product Orientation to be used for the business of starting upthe ‘Spicy Gypsy’. It holds the achieving organizational goals byknowing the needs and wants of target market and deliveringthe desired satisfaction better than the competitors

- Putting people first.

- Fulfilling buyers needs

Marketing EnvironmentMacro Environment factors that affects ‘Spicy Gypsy’.(PESTEL Analysis

Political – Infrastructure, Waste Managementprocedures

Economical – Direct buying with no intermediaries(rice, vegetables, fruits )

Social – Creating Job opportunities

Technological - Online customer base via socialMedias (facebook, pinterest, web banners) help tolocate the food truck, Card payments

Ecological - Eco friendly concept (recyclable bags, cutlery, plates and minimum polythene ), Proper effluent discharge

Legal - Waste management system,

STRENGTHS•Convenient & Accessible•Healthy & sustainable food& beverage•Unique & trendy food•Friendly service•Reasonable prices

WEAKNESSES•Limited amount of places truck can park in Colombo•This might be too attractive to customers at the beginning.•The prices must be kept low to remain competitive.

OPPORTUNITIES •Unique marketing•Changing customers taste & trends by introducing new food.•Weak competition

THREATS•Higher menu prices than other restaurants.•Many rules & regulations to follow in the city.

Internal Factors

External Factors

Marketing Strategy (Segmentation)

Targeting

Concentrated market targeting

“Spicy Gypsies” cater to a niche market, not as awhole. Since we are not attacked by anycompetitor, less market barriers and alsoconsidering the purchasing power of the customersaround our segment is relatively high

Extended Marketing Mix

The 3 P’s including People, Process and Physical Evidence. These strategic marketing components are important to sustainability positioning within the market place. Understanding the triple bottom line of Social, Environment and Economic elements will strengthen the brand and attract customers

• Having the right ones in a broader sense, the social impact on stakeholders

People

• A systematic view that includes all major aspects of the value chain

Process• The

environmental impact of the process

Physical Evidence

Promotional MixSocial Media

Utilize the power, reach and low cost of social media … especially Facebook &Twitter

Today’s Specials : Daily specials on your Facebook page orvia Twitter

Menu Changes: An easy way to let your customers knowthat you’ve changed things up and keep them in the loop.

Chef’s Tips: Tips on time-saving, food freshness, foodprep, complimentary food combos … whatever you candream up that might be useful information.

Email Marketing

Newsletters: weekly or monthly email newsletter is thatyou can present all the same items from the social mediasection, but link them back to your website/blog, especiallythe menu changes and chef’s tips

Loyalty Programs

Loyalty Programs: Reward customers for repeatvisits. This can be as simple as a buy 10 get 1 freecard or as complex as a points system built intoyour POS registers

Bounce backs: A promotional offer given to acustomer after a recent sale to encourage them torevisit soon

VIP Party: Throw a private party with free food (and drinks?) for a selection of your most loyal and long-standing customers, even better, let them bring a plus 1. You’ll be amazed at how much buzz this can create for your truck.

Food & Beverage Menu

Appetizers

Calamari fritti Caprese mozarella Insala de gamberetti

Rs. 650 Rs. 500 Rs. 900

Insalata mista Salmone affumicato Verdure grigliate

Rs. 650 Rs. 900 Rs. 850

Soup

Minestrone Zuppa pesatora Zuppa di Fungi

Rs. 650 Rs. 750 Rs. 700

Pasta

Penne Cream Pasta Spaghetti Bolognese Tagliatelle Gambereti

Rs. 750 Rs. 750 Rs. 950

Main

Mexican Pizza Wrap Spicy Ricy Pollo alla grilia

Rs. 1050 Rs. 950 Rs. 1300

Dessert

Tiramisu Cream Brulee Gelato

Rs. 550 Rs. 500 Rs. 450

Beverages

Fresh Fruit Juices/ Smoothies

Rs. 150/200

Milk Shakes Iced Coffee

Rs. 250 Rs. 150

Perrier Cola/ Sprite / Pepsi Still Water

Rs. 625 Rs. 175 Rs. 100

Mocktail

November Sea breeze, Virgin Mojito & Virgin Colada

Rs. 450

Human Resources

Organization Chart

Manager

Chef

Supervisor/ Cashier

Crew Members/ Hostess

Recruitment As it going to be the first food truck in Colombo, our aim is to

provide the best food experience. For that we should have well trained staff.

When recruiting Crew Members to our food truck our policy is to ‘hire the smile.’

Well it’s not just about hiring happy people – it’s about doing everything we can to keep them smiling. How? By offering rewards and benefits that fit in with their lifestyle

Recruiting suitable applicants

Whether employees joins as a Crew Member or a Trainee or a supervisor, the food truck will provide opportunities & a range of excellent rewards and all the potential associated with working for a reputed branded food truck

On Job Evaluation

The OJE serves two purposes: it gives a good opportunity to evaluate the candidate’s customer service skills against what’s needed to be a successful member of the food truck team and it allows the candidate to see if the food truck high-energy environment suits their preferred style of working

Induction program

Once staff have been hired, they will attend a welcome meeting at food truck. This meeting will last an hour and is designed to engage and inform new employees.

Training at food truck

Food truck continuous success is built on the highest standards of quality, service and cleanliness delivered to customers. So the staff should be well trained.

Salary

Wages are among the major factors in the economic and social life of any community. In our food truck employees and their families depend almost entirely on wages to provide themselves with food, clothing & etc.

Hours of Work

Under the Shop and Employees Act, the number of working hours constituting a normal working week shall not exceed 45 hours and a normal working day shall not exceed 8 hours.

Though the wages board’s ordinance provides for maximum of 48 hours of work a week, most of the boards established under section 6 of the ordinance restrict the working hours to 45 or 45 ½ hours a week. The ordinance also provides for an interval of one hour for a meal or rest during the 8 hour working period

They are given Annual Holiday & leave according to the shop & Office Act.

Authorized Deductions from the Salary

The total deduction shall not exceed 60% of the basic salary.

Authorized deductions are;

Any advance made to the employee by us;

Any payment made to a third party at the written request of an employee;

Any payment payable by the employee to any one of the following;

Contribution to provided fund;

Fines imposed for certain acts of misconduct the aggregate of which should not exceed 5% of the remuneration earned during the wage period;

Loan taken from any fund managed wholly or partly by us;

Price of any food or article of food or any charge for loading supplied or provided by us.

The employees who work more than the specified hours of work are entitled to be paid at the rate of 1 ½ times their wages for work done in excess of the stipulated hours (overtime).

The working hours should be continuous where a spread over of the working hours up to a maximum of 12 hours is permitted.

The period during which a person may be employed overtime shall not exceed an aggregate of twelve hours in any week.

Uniforms of the staff

QUESTIONS???

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