market management/Current Market Situation & TGC Truck Current Success in the Market
• Need statistics regarding projections for the food truck industry in Philadelphia as well as past earnings
• Need from Dave the financials and balance sheets of TGC
• Interview with Mac Mart will highlight feasibility / length of time it could take till The Grill Cheese could be profitable
Potential for Expansion
• Provided that the market has potential and the Grill Cheese should continue in businesses, we may want to first explore the estimated cost of buying a new
truck + equipment
• Hypothetically develop a timeline for when that truck could be purchased and launched for (1) different, upcoming events where the Grill Cheese could showcase
itself OR (2) possible locations for the truck to operate on a daily basis and the associated costs of daily operations (ingredients, gas, etc.)
Partnership vs. Franchise Agreements
• An explanation of different advantages and disadvantages between Dave and Paula (1) finding investment partners to purchase a new truck and continuing to
contract employees, as the truck currently does for events (2) a partner who, with Paula and Dave, who faces same amount of risk for truck operations but is willing to
run the truck on a more consistent basis, thus resulting in higher profits (3) an individual who utilizes the Grill Cheese name/ idea if the truck is incorporated
• Provide model agreements for each
Operational Handbook – Information documented:
A food truck operations manual will generally cover the following sections or categories:
• Menu and kitchen management
• Personnel administration
• Purchasing and inventory
• Employee training
• Cleanliness and sanitation
• Safety and security
• Marketing and promotions
• Business and financial management
• Equipment management
• Vehicle management
OPERATIONAL HANDBOOK
I. Menu
A. Limited Menu for Events
a. Sandwiches ($8/sandwich, $10/combo = 1 sandwich, 1 soda or water, chips or small salad)
i. Drexel Dragon: Jalapenos, Red Sauce, Pepper Jack Cheese, on Sour Dough Bread
ii. International House: Provolone Cheese, Basil Pesto, Portobello Mushrooms, on Tuscan Bread
1. ALLERGY ALERT: Pesto contains pine nuts.
iii. Penn Quaker: Sautéed Spinach, Swiss Cheese, Garlic Butter, on Whole Rye Bread
iv. Barbecue Jack: Caramelized Onions, Portobello, Barbecue sauce, Pepper Jack Cheese, on Sour Dough
v. West Italy: Sliced Mozzarella Cheese, Fresh Mozzarella, Spinach, Sun-Dried Tomato Pesto, Tomato, on Tuscan Bread
1. ALLERGY ALERT: Pesto contains pine nuts.
vi. Snyder Ave: Shredded Mozzarella, Parmesan, Oregano, Pizza Sauce, on Tuscan Bread
b. Favorites
i. Homemade Soups ($2/small, $4/ large)
ii. Cucumber & Feta Salad ($2 small, $4/large)
iii. Classic Combo ($7): Classic Grilled Cheese (Mild Cheddar) with a small tomato soup or chips
iv. Kids Meal ($5): Pizza Quesadilla, juice, chips or one cookie, stickers for children (one sheet)
c. Beverages ($1)
i. Coffee, soda, water, hot chocolate
d. Baked goods
i. Pound cake ($3)
ii. Cheese Danish ($2)
B. Full Menu
a. Sandwiches7 g of protein or more 600 calories or less
i. Classic Grilled Cheese: Tuscan bread cheddar butter pickle or no pickle inside plus tomato soup
ii. Grilled Cheese Nut Sandwich: Cheddar and smoked Gouda with cranberry chutney on sourdough
iii. Grilled University City sandwich: Red Pepper, Butter, Swiss, tomato (optional) on Tuscan Pane bread
iv. International House: Tuscan bread provolone portobello basil pesto
v. Penn Quaker sandwich: Swiss, Asiago sautéed spinach on rye with garlic butter
vi. Temple OWL: Red roasted pepper sharp white feta mozzarella on honey wheat with garlic butter
vii. St. Joseph’s: Grain bread, sweet onion, gala apple, blue cheese, butter
viii. Drexel Dragon: Grilled jalapeño, pepper jack on Tuscan bread
ix. Germantown: Hardy Grain bread, Muenster and Havarti cheese, spicy brown mustard, butter
x. Kensington: Grilled Potato bread, American and mozzarella BBQ sauce Parmesan
xi. Feltonville: Grilled Sourdough bread, pepper jack, habanero
xii. Snyder Ave: Tuscan, pizza sauce, shredded mozzarella, parmesan
xiii. Mt Airy: Grilled Honey wheat bread, sweet onion, cheddar
xiv. Chestnut Hill: Seedless rye, feta, mozzarella, spinach and basil spice, can alternate with pumpernickel
xv. Tioga: Pumpernickel bread, Swiss, tomato, basil
xvi. Olney: Sourdough, Gouda, basil & tomato
xvii. Mantua: Grilled Whole wheat, pepper jack, tomato with garlic spice
xviii. Classic Peanut Butter & Jelly: Natural Peanut Butter and your choice of Preserves on choice of bread
xix. Bella Vista: Grilled Cinnamon Raisin Bread, Sunflower Seed butter, preserves (choice)
xx. Clark Park PB&J sandwich: Red Raspberry, Almond Butter on Tuscany Pane bread
xxi. Saunders Park PB&J sandwich: Natural Peanut butter and Honey Apple Butter
b. Soups
i. Tomato basil
ii. Tomato Bisque
iii. Carrot ginger
iv. Broccoli and cheese
v. Pea soup
vi. Butter Nut Squash
c. Summer Sides
i. Deviled Tomato: Tomato and Mozzarella with Feta
ii. Summer Salad: Red onion and Balsamic Vinaigrette, Feta, cucumber, tomato, onion, Italian dressing, watermelon
d. Omelets (Served in a pita wrap or in a container)
i. South Street: Parmesan, mozzarella, tablespoon of pizza sauce to top
ii. Northern Liberties: Cheddar and mushroom
iii. Southwest: Cheddar, jalapeno, green pepper, onion topped with salsa
iv. Brewreytown: Feta, milk, green pepper, mushroom and red onion, oregano
v. Fishtown: Cream cheese & spinach
vi. Manayunk: Havarti, red pepper, chives, parsley, tomato, onion and paprika
vii. Make your own: Any 2 cheeses with 3 toppings.
II. Purchasing/inventory for Truck Operation
A. Breads
a. Tuscan
b. Rye
c. Honey wheat
d. Sour dough
e. Pita
B. Cheeses
a. Cheddar
b. Swiss
c. Provolone
d. Feta
e. Pepper jack
f. Gouda
g. Parmesan
C. Spices/ Seasoning
a. Basil
b. Garlic
c. Italian seasoning
d. Unsalted butter
D. Ingredients for sandwiches
a. Caramelized onions
b. spinach
c. Portobello mushrooms
d. Tomatoes
e. Cranberry sauce
f. Basil pesto
g. Sundried pesto
h. Barbeque sauce
i. Pizza sauce
j. Jalapenos
k. Red peppers
E. Beverages
a. Sodas
b. Water
c. Gatorade
d. Coffee
e. Hot chocolate
F. Paper products
a. Soup cups
b. Soup lids
c. White sandwich bags
d. Brown lunch bags
e. Spoons
f. Straws
g. Trash bags
h. Guest slips
i. utensils
G. Other
a. Phone charger
b. Credit card swiper
c. Ice-commissary
d. Pens
e. Chalk
f. Rags
g. Thermometer
h. Sanitizer/ test strips
i. Sink water
j. Aluminum pans (4)
k. Gloves
l. Spatulas (4)
m. Knives (4)
n. Generator gas (maintenance)
o. Generator oil (maintenance)
III. Employee Training & Responsibilities
A. Cashier Responsibilities
1. Preparation
a. Know where the scheduled worksite is being held and arrive in a timely manner
b. Communicate with the contact person (host) about arrival time
c. Have hairnet, clean hands, and clean attire
d. Record the starting bank for the event on the Event List
e. Record the ending cash and credit card charges on Event sheets
f. Knowing the password to FIRST DATA- CC
g. Maintain a supply of Guest Book(s) (max 2)
h. Ensure there are T-Shirts and business cards for promotion
i. Keep a minimum of 4 pens
2. Operations
a. Encourage payment in smaller denominations
b. DO NOT ACCEPT currency above $20 without mark
c. Stock clean menu folders and proper amount of menus based on expected attendees
d. Know the specials if any
e. Maintain CLEANLINESS
f. Wipe register with our clean rags at all times
g. Keep debris off the floor ALL around the food truck
h. Cleaning windows and cabinets
i. DO NOT SPRAY anything around food and customers
j. Properly record orders on the guest slips (example available on truck)
k. Promote Combo purchases and any items the cook says must go.
l. Assist cook when needed
m. Maintain stock of clean inventory of paper products(napkins, sandwich bags, coffee cups/lids) and utensils
n. Have ample supply of C-Folds, Soap, Truck water, Trash bags
o. Keep a clean trash can and dispose of trash
p. Ensuring an ample supply of sodas/water/juices
q. Keep clean soda tops and beverages
r. Clean Coolers (the tops and inside of coolers)
III. Marketing/Promotions
A. Social Media: Encourage customers to add The Grill Cheese on social media. Post a minimal of 3 posts per event
1. http://thegrillcheese.us/
2. https://www.facebook.com/thegrillcheesephilly/
3. @cheese_grill (Twitter)
4. https://www.instagram.com/TGCHZ3/ (Instagram)
B. Giveaways: A customer orders a grilled cheese. You should say “That goes really well
with ____ soup.” If a customer is unsure if they want to try something, let them sample it or give them recommendations. If the customer feels comfortable with you,
they will have a more pleasant experience and tell their friends.
C. Photos: Take pictures at events for our social media use. Take pictures of scenery,
people and the food.
D. Stand out: Encourage customers to order from The Grill Cheese by going above and beyond their service needs. Don’t view the transaction and dollars and cents. View
it as a marketing opportunity and time to make a connection.
IV. Business/Financial Management
Suggest this? https://squareup.com/food-truck-pos
A. Establish a sound work (financial and operational) processes.
For doing financial work, a complete and very workable financial processes is necessary, it is the basic work of the most important financial protection.
The financial accounting system including a minimum of processing, shipping and receivables management processes, payables recorded and reconciliation processes,asset
inventory systems, treasury management and financial systems. Most importantly, these molded, proven system can prevent errors and greatly reduce the probability of
risks arising in business.
B. Standardized accounting management, institutionalization
Prepare the basic work of financial analysis in order to provide real and effective data,to give a reference value of financial analysis and decision making.
C. Accumulate more experience during the basis of the daily management of accounting work,
Actively involved in business activities, working on first-hand information on business activities, strengthen forecasting, analytical work, in accordance with
the requirements of the company, do a good job of financial planning. In our daily work in accordance with the various departments and financial planning, monitoring
corporate funds rationally and effectively used to enable enterprises to maximize efficiency.
D. Working on financial software in use.
We plan to spend more time studies currently in use financial software include software modules and individual molecules subject, as far as possible to make full
use of existing features, so special to the financial management to a higher level, play a real control, management role.
IX. Equipment and Vehicle Management
I. Ensure employees are properly trained to operate vehicle including all pieces of equipment
A. Fill out and return manufacturer’s warranty card immediately after purchase of truck or any replacement equipment.
B. Create a perpetual excel list with maintenance sheet to properly track warranty expiration dates and pertinent maintenance details.
C. Place original copy of the manufacturer’s manual in truck
D. Place placards with maintenance tips for the equipment and truck in the vehicle for quick reference, include safety tips.
II. Perform thorough cleaning on a daily basis
1. A. Clean each piece of equipment based on specifications outlined in the manufacturer’s manual. Some equipment are easily accessible and can be cleaned on
a weekly or daily basis. Others require semi-annual deep cleaning to ensure all parts are properly cleaned. Be sure to inspect moving parts and utility of the truck
whenever a thorough cleaning is performed.
2. B. FOLLOW ALL CHEMICAL INSTRUCTIONS. Whether using chemicals to clean equipment or equipment that contains chemical, such as propane gas tank, carefully follow
ALL chemical instructions outlined in equipment manual and cleaning instructions.
3. C. Properly care for stainless steel. Improper care leads to rust and rapid depreciation of the equipment. Details on how to clean for and maintain stainless
steel equipment is located in the equipment manual. Post snippet reminders in the truck above sink area and grill.
III. Perform regular equipment inspection
4. A. Regularly inspect equipment to ensure optimum functionality and prevent wear and tear. If ware and tare is noticed, rectify immediately to prevent
further damages and costs.
5. B. Establish a service contract with a local authorized manufacturer for routine professional inspection of vehicle and equipment. Be cautious when trying
to fix equipment on your own as further damages may occur.
ServSafe Food (Ron)
Introduction:
FOODBORNE ILLNESS is a disease transmitted to people by food, it will outbreak two or more people experience the same illness by eating the same food. Most foods
require temperature control for safety which is kept out of the danger zone(41 °F–135 °F) to prevent the growth of microorganisms.
In the Microworld, Bacteria are found anywhere and reproduce rapidly. There are three ways food becomes contaminated:
1: Time-Temperature Control foods are left in the danger zone for more than 4 hours.
2: Contaminants cross to a food that is not going to be cooked any further.
3.Food handlers cause the food borne illness.
Therefore, all produces are suppose to be purchased from an approved supplier and use only approved food-grade utensils and equipment to store food. This will
prevent illnesses associated with wild foods. The other important thing is you and your employees should inform customers the potential food allergens, such as, milk,
dairy, eggs, shellfish, fish, wheat, soy, peanuts and tree nuts.
Tips for The Safe Foodhandler: Food Handlers have the potential to contaminate food. So, keep your hands clean and short clean nails,
Purchasing & Receiving
Approved supplier: those suppliers must have been inspected and meets all applicable local , state, and federal laws. Also, products must be delivered at the proper
temperatures – Cold TCS foods are 41 F or lower, Live shellfish and shell eggs are 45 F or lower, hot TCS foods 135F or higher and frozen solid with no Fluid Stains.
Items are suppose to be saved in the original packaging. (Name of the food and expiration date)
Refrigerators must be set at lower than 39 F and keep foods in refrigerator less than 7 days.
Preparation
Thaw: Don’t thaw food at room temperature. Thaw frozen food in the refrigerator, under cool running water in a microwave oven, or as part of the cooking process.
Produce and fruit should be washed before cooking, but do not do multiple batches or mix different items.
Service
Temperature is always the first important thing to check if the food is safe. You need to check the internal temperature of food being held at least every four
hours. If it is not at the proper temperature, discard it! Hot holding – higher than 135F, Cold holding – lower than 41F.
Holding without temperature control – Foods need to be labeled with the time removed/discard time. (Hot food can be held a maximum of 4 hours. Cold food must be
held 41F, it must be discarded which can be a maximum of 6 hours)
Glassware and Dishes should be held at the base or from underneath.
Reserving: Only un-opened individually packaged condiments are good to reserve. Plate garnish beads or open dishes of condiments can never be served to a new guest.
Cleaning and Sanitizing
Cleaning and sanitizing are important for food truck business. Employees must care their details, they must use cleaning gloves to grab foods. At the end of day,
employees must clean all cooking tools and appliances. For example, employees need to clean the microwave inside and outside to ensure it can be used for the next day.
Since there are many different types of working surface in food truck, the manager also needs to ensure all working surfaces are cleaned.
Employee Food Safety Training
Government controls food safety in United State. As a manager, you have the responsibility to ensure your employees have the food safe knowledge. All employees are
suppose to be trained in the first day.
Handbook for business consulting
1. We need a comprehensive franchise/partnering agreement that lays out financial requirements, operational responsibilities, quality control and profit sharing ect.
We hope to get this signature ready.
2. We need comprehensive presentation materials that communicate to the potential partner/ franchisee the procedures costs and benefits of becoming a “Grille Cheese
partner/Franchisee.
3. We need a comprehensive handbook for partners/franchisees that outlines operational procedures for concessions, policies, and “The Grill Cheese” and Strategy.
Design a plan for investment opportunities for partners – new truck – those potential opportunities (events, daily traffic, etc) – 5 or 10 year plan to eventually grow
(another truck, brick and mortar facility)
-breakdown of profit sharing / equity in the company
Three-pronged approach (financial/ marketing / legal responsibilities)
http://thegrillcheesephilly.com/locations/
Pitch
Business Purpose
We are going to expand our brand and business.
We need 1 – 5 trucks in Philadelphia and Philadelphia Suburbs.
We have the intention to transfer the truck business to the restaurant business in the future.
Instruction
Our Pitch is using for users who have the intention to join food truck business!
We will help you how to use the food truck business to make money!
Business category: Truck Business and individual business.
A food truck operator can choose to run the truck a few noons/nights per week. We would not recommend you do that under any conditions with a restaurant or any area
that have enough food truck business, such as Philadelphia University City.
Partner preference:
The partner has enthusiasm in food truck business / restaurant business.
The partner is living in the location without enough trunk business.
The partner has food truck / restaurant experience.
The partner has cooking experience / any cooking licence.
1.
We suggest 3 levels of partners
Level 1: The agreement is longer than 3 years.
Level 2: The agreement is between 2 – 3 years.
Level 3: For Millennials/students. (It depends on their situation)
Potential Partners/Franchisees:
Millennials (Students who want to have their own Business)
Reasons: 1. They have more energy.
2. They have the responsibility to feed their family.
3. It is a good choice for coop students at Drexel.
Weakness: They may don’t know what they pursue. It is uncertain to keep a long term business relationship.
Business Strategy
Business Analysis:
Food Truck Business:
Barrie Schwartz organizes food truck rallies through her culinary production company, My House NOLA. She said “food trucks offer an avenue for aspiring restaurateurs
to transition more smoothly from their current jobs to running a business without the risk of having to invest a lot of money upfront.”
Running a food truck business is more flexibility but also more uncertainty. “Sales are often determined by weather conditions and available venues, as the city law
created last year places limitations on where mobile food vendors can operate.” However, you can choose the time and the location by where you can get the max profits.
From customers’ perspective: You offer the quick service and delicious food with a friendly price.
From your perspective, “Food trucks have a lower overhead than restaurants and it can be moved if one location does not generate enough business.”
Locations: Our customers are hungry people. There are many official examinations in Philadelphia. For example, CCNA is a network examination which is people need to
take more than 4 hours and one location is in Temple university. Food truck is flexible, we can find the CCNA exams’ schedule online and prepare food in a right time
and location.(We can also find CCIE or some examinations in other fields or some sports competition) Millennials know those information. This is the other reason why
we need Millennials. We can also ask them in the interview.
SWOT Analysis
Strengths: Food trucks is profitable on their own and don’t have to lead to permanent restaurant ownership. Food trucks have lower risk than restaurant.
Weakness: Weakness are internal factors that will affect the business. It is uncertain to keep a long term business relationship with Millennials.
Opportunities: Millennials. They would like to work hard, because they need to feed their family.
Threats: External factors affect the business. Sales are often determined by weather conditions and available venues.
Reference: Wendland, T., & Reporter. (2015). Not all roads end in restaurants for food truck operators. New Orleans CityBusiness, Retrieved from
http://www.library.drexel.edu/cgi-bin/r.cgi/login?url=http://search.proquest.com/docview/1661517690?accountid=10559
https://www.entrepreneur.com/article/220060
