PowerPoint Presentation

Spicy Gypsy Food Truck

ContentIntroductionDesign & Layout of the truckBusiness PlanMarketing planFood & Beverage MenuHuman Resource Department

IntroductionSpicy 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 inColombo.

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 Tuks 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 & Viharamaha devi park in Colombo Vision statementTo experience a new way of dining happier, healthier by providing a Quick & Delicious meal with a friendly smile.

Mission statementTo 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 TruckAmountNotesCost of the TruckRs.2,788,000.00Much lower than a restaurantEquipment for the truck (Heavy)Rs. 527,888.19Similar to RestaurantDisposal cutlery & equipmentRs. 30,000.00FurnitureRs. 120,000.00totalRs.

Sales Estimate to Increase the RevenueHow 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 OrientationProduct Orientation to be used for the business of starting up the Spicy Gypsy. It holds the achieving organizational goals by knowing the needs and wants of target market and delivering the 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 Management proceduresEconomical Direct buying with no intermediaries (rice, vegetables, fruits )Social Creating Job opportunities Technological - Online customer base via social Medias (facebook, pinterest, web banners) help to locate the food truck, Card paymentsEcological - Eco friendly concept (recyclable bags, cutlery, plates and minimum polythene ), Proper effluent dischargeLegal - Waste management system,

STRENGTHSConvenient & Accessible Healthy & sustainable food & beverageUnique & trendy foodFriendly serviceReasonable prices

WEAKNESSESLimited amount of places truck can park in ColomboThis might be too attractive to customers at the beginning.The prices must be kept low to remain competitive.OPPORTUNITIES Unique marketingChanging customers taste & trends by introducing new food.Weak competitionTHREATSHigher menu prices than other restaurants.Many rules & regulations to follow in the city.

Internal FactorsExternal Factors

Marketing Strategy (Segmentation)

TargetingConcentrated market targeting Spicy Gypsies cater to a niche market, not as a whole. Since we are not attacked by any competitor, less market barriers and also considering the purchasing power of the customers around our segment is relatively high

Extended Marketing MixThe 3 Ps 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

Promotional MixSocial MediaUtilize the power, reach and low cost of social media especially Facebook & TwitterTodays Specials : Daily specials on yourFacebookpage or via TwitterMenu Changes: An easy way to let your customers know thatyouvechanged things up and keep them in the loop.Chefs Tips: Tips on time-saving, food freshness, food prep, complimentary food combos whatever you can dream up that might be useful information. Email MarketingNewsletters: weekly or monthly email newsletter is that you can present all the same items from the social media section, but link them back to your website/blog, especially the menu changes and chefs tips

Loyalty ProgramsLoyalty Programs: Reward customers for repeat visits. This can be as simple as a buy 10 get 1 free card or as complex as a points system built into your POS registersBounce backs: A promotional offer given to a customer after a recent sale to encourage them to revisit soonVIP 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. Youll be amazed at how much buzz this can create for your truck.

Food & Beverage MenuAppetizers

Calamari fritti Caprese mozarella Insala de gamberetti

Rs. 650Rs. 500Rs. 900

Insalata mista Salmone affumicato Verdure grigliate

Rs. 650Rs. 900Rs. 850

Soup

Minestrone Zuppa pesatora Zuppa di Fungi

Rs. 650Rs. 750Rs. 700

Pasta

Penne Cream Pasta Spaghetti Bolognese Tagliatelle Gambereti

Rs. 750Rs. 750Rs. 950

Main

Mexican Pizza Wrap Spicy Ricy Pollo alla grilia

Rs. 1050Rs. 950Rs. 1300

Dessert

Tiramisu Cream Brulee Gelato

Rs. 550Rs. 500Rs. 450

BeveragesFresh Fruit Juices/ Smoothies

Rs. 150/200

Milk Shakes Iced Coffee

Rs. 250Rs. 150

Perrier Cola/ Sprite / Pepsi Still Water

Rs. 625Rs. 175Rs. 100

Mocktail November Sea breeze, Virgin Mojito & Virgin Colada

Rs. 450

Human ResourcesOrganization Chart

Manager

Chef Supervisor/ Cashier Crew Members/ Hostess

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

Recruiting suitable applicantsWhether 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 candidates customer service skills against whats 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 truckFood 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 WorkUnder 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 boards 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 hours a week. The ordinance also provides for an interval of one hour for a meal or rest during the 8 hour working periodThey are given Annual Holiday & leave according to the shop & Office Act.

Authorized Deductions from the SalaryThe 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 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???

THANK YOU