Can anyone help me write a business plan for my MOBILE KITCHEN BUSINESS?
I would like to purchase a MOBILE KITCHEN and serve food out of it. I'm trying to cut out the overhead of rent,utilities I'll be able to reach more customers by traveling. Will I be saving or spending more money with gas,and maintenance compared to paying rent and utilities? I need some expert advice from a RESTAURANT,FINANCIAL GURU..... serious only please e-mail me at iwrk.4utoo@yahoo.com
User Comments
- Cost of gas over rent depends on how much you drive for your customers, your location to those customers, location to your suppliers, etc. Only you can answer those questions.
Since this is a mobile kitchen, you only make money when parked and set up. So right off driving the least amount is the key to making money.
I would not hit simple home construction sites lets say for customers. I would hit up the high rise building being constructed instead. More mouths to feed let alone the ability to offer, breakfast, lunch and even an early dinner for the late crew.
And to compare these costs against rent again would depend on you. Amount of space needed, location, equipment rental, building insurance, employees, security. All effect bottom line.
I myself use to be in food, ex-human resource mgr, head trainer and mgr of a state. I left and started my own mobile business but not in food.
I started out with the dream of a building and doing my business that way. But after 3 trials and 3 failures I realized I was putting all my profit into a building, instead of my pocket and back into the business. For my business, I cut 40% of cost of doing business by going mobile.
Sure gas effects me at times but I counter effect that by upselling, etc to my customers to gain more work while I am already there. Preventing me from driving looking for work at the next customer. Least driving = most money.
But also I have looked at each aspect of my business. From each individual item costs to vehicle, etc. I have ensure I am using the best but the cheapest priced, buy in bulk, etc. Anything to save a penny here and there. As it does all add up.
Its added up enough that I pull 53% bottom line. Not the typical 8-12% a building location pulls.
Best advice, track every penny you spend and where it goes. Over time you will see what is spent and where and for how much. And due to those numbers you'll see or know where to start looking to save.
Running a business is more than just customers, its juggling numbers as well.