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“Hit the road Mac” A Mac and Cheese Food Truck Business PlanDanielle Selden Fall 2012Food Service Management Owners Contact Information: Hit the Road Mac Danielle Selden/John Crivello 206-679-2247danielle.selden@bastyr.edu Table of Contents: Chapter 1: Executive Summary Chapter 2: General Company Description Chapter 3: Products and ServicesSample MenuStandardized Recipe Chapter 4: Operational Plan Design/ Layout Equipment List Equipment SpecificationsInitial Food Order Start-up BudgetAppendixesAppendix A- Design/Layout Appendix B- Budget PlanAppendix C- Human Resources**Part II of this business plan will discuss staffing, estimated salaries, job descriptions, marketing, income statements and budgeting - To be completed Winter 2012 Chapter 1:Executive Summary:Hit the Road Mac is a one-of-a-kind food truck specializing in homemade, creative varieties of macaroni and cheese. In addition, we will be serving healthy vegetable side dishes, sweets, and non-alcoholic beverages. Besides operating as a full service food truck, Hit the Road Mac will be offering catering services as well. It is our goal and commitment to source and use local, organic, and sustainable suppliers whenever possible. Hit the Road Mac would like to be known for their sustainable practices, good hearty food, and friendly people. Danielle Selden and John Crivello, Partners, Hit the Road Mac, Inc. Chapter 2: Company Description:Hit the Road Mac is a niche macaroni and cheese food truck located in Seattle, WA. Our line of services include a rotating on-location food service and specialty catering services including but not limited to: private parties, weddings, bat mitzvahs, corporate events, luncheons, TV/film production catering, sporting events, and concerts. Mission Statement: To serve the most delicious, sustainable, local macaroni and cheese by truck to the Seattle area. To sustain a culture of wholesome good food to be enjoyed by foodies and those who respect the craft of good macaroni and cheese. Business Philosophy, Business Growth, and Profit: At Hit the Road Mac we are committed to sourcing as many ingredients locally and organically as we can, while still providing the public with affordable pricing options. The quality and care of ingredients is very important to Hit the Road Mac, thus, fostering close relationships with local and statewide vendors is the core of our operational plan. Our success lies in maintaining a local cliental that supports the mission of our business, to serve the delicious, sustainable, local mac n cheese. Our customers are those who love good quality, well crafted homemade mac and cheese. Fortunately, today’s food truck market is growing fast and is one of the latest trends in street food cuisine. Those food trucks with niche offerings prove to be most successful, which is why it’s important to Hit the Road Mac’ to provide a narrow menu, while staying true to their vision - good homemade mac and cheese. Our target audience is first, those lovers of mac and cheese. Secondly, the creativity of our mac and cheese dishes also pulls in the “foodie” customers who enjoy unique flavors. Lastly, the goal of maintaining organic locally sourced ingredients remains very important to Hit the Road Mac’s customer base. Challenges will meet any food service company, and it’s important that Hit the Road Mac remains ahead of the game. Our philosophy is to remain true to our mission, stay competitive in our pricing, and continue to develop good tasting macaroni and cheese. Hit the Road Mac is also equipped to adjust any part of their business plan to meet the current demands of the market. Food allergies and food preferences remain an important avenue in Hit the Road Mac’s menu development moving forward. As our company grows, the addition of more food trucks is possible, and potentially a storefront location if the market calls for it. The demands of a faster paced American culture and the slow growing economy is a perfect environment for fostering food truck growth. People are seeking more inexpensive food options and are often pressed for time, for that reason, Hit the Road Mac is committed to satisfying this current need. As a partnership, owners Danielle Selden and John Crivello bring a diverse background of strengths and experience to the table. Danielle Selden has a Master’s Degree in Nutrition and Dietetics from Bastyr University, in addition to over 10 years of experience in the food service industry. Danielle formulates the recipes from scratch and designs the menu options. John Crivello, an intelligent businessman with a background in a fortune 500 company, maintains control of the operational and business sectors of Hit the Road Mac. Combining the knowledge and expertise of both owners is what will allow this partnership to be a success. Chapter 3: Products and Services:Hit the Road Mac is a one-of-a-kind macaroni and cheese food truck owned and operated solely by Danielle Selden and her fiancé John Crivello. Total business employees: 4 people, including the owners and 2 service employees. Location and hours of operation will vary monthly and weekly, as we are a mobile food service operation. Our website: , under “Where are we?” will have our calendar of events, which details hours of operations, locations, and events each month. Traditionally, we will be open 5 days a week (Monday-Friday) for lunch hours 11-3pm and dinner 4-9pm depending on location and events. Weekends and some evening will be reserved for catering events. Customers can also follow-us on our twitter and our facebook page (Hit the Road Mac Seattle Food Truck) for specific location and hours. Our business model is primarily focused on the food truck’s daily food service operations, based on the monthly location schedule (or until we have a concrete schedule). In addition, catering services are available. Interested parties can email the owners directly for more information and pricing. Style of service is walk-up window service with a casual sustainable picnic atmosphere. Customers will be greeted by friendly staff, inviting food, and welcoming décor. Hit the Road Mac will provide a limited number of chairs and tables based on location of the food truck, and some facilities will provide seating. Bright colors, such as Tiffany’s blue, bright orange, white, and light gray will be displayed on the food truck, website, and marketing materials. Hit the Road Mac will offer a menu entirely based around scratch made macaroni and cheese dishes. In addition, Hit the Road Mac will offer an assortment of vegetable sides to increase the nutritional quality of our meal choices. A limited number of sweets will also be available for that after dinner sweet craving. We will offer alternatives such as gluten free pasta and vegan mac and cheese choices to cater to all walks of mac and cheese fans. A narrow selection of non-alcoholic beverages will be available, locally and organically sourced of course. As the business grows and evolves we will continue to add new flavors of macaronic and cheese, sides, and sweets. Hit the Road Mac’s goal is to create indulgent and delicious macaroni and cheese dishes using sustainable, local, and organic ingredients whenever possible. Hit the Road Mac strives for sustainability as a small local business through the use of green materials made out of 100% compostable and recycled products. Sample Menu: Hit the Road Mac- Sample “Static” Menu*Specials- each month a featured Mac n Cheese dish will be listed.*All macaroni and cheese will be made standard with whole-wheat elbow pasta. Mac’s:Classic Mac & Cheese-Ours is made with gooey white cheddar cheese. Artisan Sausage Mac-Chicken apple sausage, mushrooms, caramelized onions, Beecher’s? flagship cheese and Brie cheese. Pork Belly Mac-Gruyere cheese, braised pork belly, and cranberries. Blue Mac-Truffle oil, spinach, and blue cheese delicacy Seasonal Mac...Basil and Pear -Fresh basil, roasted pear, ricotta and fontina mac topped with pecan shavings. Vegan Mac-Our famous vegan mac & cheese, spicy and deliciousGluten Free Mac-Swiss and mozzarella cheese, brown rice pasta Kiddy Mac & Cheese- Half-size portion, perfect for little ones. Made with mild cheddar cheese, just like mom used to make. Special of the Month Mac: -Fontina and swiss cheese, topped with butternut squash and brown butter bread crumb. Add toppings to your mac: Pork belly, chicken sausage, chicken breast, pecans, caramelized onions, tomatoes, jalapenos, mushrooms, spinach, broccoli, brussel sprouts, kale, roasted red pepper, cranberry, pear, basil, truffle oil, cheddar cheese, swiss cheese, gruyere cheese, mozzarella cheese, brie cheese, ricotta cheese, blue cheese, Beecher’s? Flagship cheese. Sides: (Seasonally selected) Roasted Thyme Heirloom Carrots Charred Broccoli with Garlic, Chili flakes & LemonBaked Brussel Sprouts with Honey Dijon Mustard Sautéed Kale with Spanish Almonds and Garlic Sweets: Homemade Chocolate Chip CookiePeanut Butter Brownie Brown Butter Rice Krispy Treats * Our ingredients are sourced from sustainable, organic, and local suppliers when available. We strictly source only all organic meat and produce. Standardized Recipe: Hit the Road Mac- Standardized Recipe for Mac and Cheese Yield: 48 portions or 2 pans 12 x 20 x 2 inchesPortion: 8 oz. Oven: 350°F Bake: 20 minutes Ingredients: Amount:Procedure: Macaroni3 lbs. 8 oz. Bring water to a rapid boil. Add salt Water3 ? galand vegetable oil. Salt 2 Tbsp.Add pasta gradually while stirring.Vegetable Oil 2 Tbsp.Return to boiling. Cook uncovered at(Optional)at a fast boil until tender but firm (al dente), 5-10 min. Stir occasionally to prevent sticking. Drain. Butter 12 oz. Melt butter. Stir in flour and seasonings Flour (all-purpose)8oz. Cook 5-10 min. Salt2 Tbsp.Dry mustard1 Tbsp.Worcestershire ? cupSauce Whole Milk 1 galAdd milk gradually, stirring constantly with wire whip. Cook until thickened. White Cheddar 4 lbs. Add cheese to sauce. Stir until Cheese, Shreddedcheese melts. Pour over macaroni and mix carefully. Scale into two greased 12 x 20 x 2-inch baking pans. 12 lbs. per pan. Bread Crumbs1 lbs.Mix crumbs and melted butter.Butter, melted6 oz. Sprinkle over macaroni and cheese, 8 oz. per pan. Bake at 350°F for about 20 minutes, until 180°F. Notes: Weight of cooked pasta will vary, depending on length of time cooked. Addition of oil is optional. It helps foaming and sticking. Potentially hazardous food. Food Safety Standards: Hold food for service at an internal temperature about 140°F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41°. Reheat leftover product quickly (within 2 hours) to 165°F. Reheat only once. Discard if not used. For other pasta varieties noted on the menu - use same directions as above for cooking pasta. For other cheese variations noted on the menu - use same directions as above. Split portions of cheese equally if adding more than one cheese variety. If adding meat: add 3 lbs. meat to dish, 1 lbs. per 8 oz. per pan. Reduce salt to 1 Tbsp. if using cured meat. If adding vegetables: add 3 lbs. to dish. 1 lbs. per 8 oz. pan. If adding vegetables and meat in the same dish: Add 1 ? desired vegetable and 1 ? desired meat to dish, ? lbs. each per 8oz. per pan. For gluten free pasta: use same directions above and substitute in. For vegan mac and Cheese variation: see separate standardized menu. **Recipe Adapted from Food for Fifty 11th edition by Mary Molt, Ph.D, R.D., although adjusted to meet Hit the Road Mac’s specifications of desired recipe format (3). Chapter 4: Operational Plan:Our operational plan includes the operational needs of the food truck and the commissary kitchen, and the budget. Initially our food truck will be stored at either our residence or at the commissary kitchen (if the lease allows) until we find a concrete location for our truck. In the meantime, to increase exposure, we will be at a different location daily. Customers may go to the website to find out “where we are” in a month view. Our business plan also includes catering, thus, a commercial grade kitchen is necessary. We found that renting a small commissary kitchen from Ballard Kitchen () would suit our needs. As business grows we can look into larger rental options or purchasing space to operate. For a 6 month lease, the rates vary from $815-$1200.00 a month, depending on storage, number of people and equipment use. The rental cost of the commissary kitchen includes overnight utility costs. We would have an assigned station with a weekly schedule time, for up to 60 hours per month (12 hours a week). In addition, 1 metro shelf of dry storage, 1 metro shelf of refrigerator storage and 3 speed rack shelves of freezer storage. The use of all equipment and utilities are included. We also made an additional storage shed at our residence if any additional space is needed. Design/ Layout: For Schematic of general layout- See Appendix AExplaination of food truck design: Hit the Road Mac chose a used 2004 26’ Utilimaster Food Truck, with a renovated layout, as 26’ was long enough to provide the space for a 4-top range with oven, deck oven, warmer, and ample prep area’s. Oven space is necessary, as baking is the main cooking medium we will be using to prepare our food. In addition, warmers are needed to keep our batches of mac and cheese warm during business hours. Burner space is also necessary because have to boil lots of pasta and cook side dishes. Storage is also important, as we have to store all the necessary kitchen supplies and food. A small freezer was selected because most of the food preparation is fresh food and normally stored at our commissary kitchen. Refrigeration is neccesaary for proper food storage, so we selected two different under counter refrigerators, to go under both prep areas. A dishwasher is also installed so less space is used for extra storage. Food safety standards also require a 3 bay dish sink and handwashing sink. Although there is limited space in our food truck, most of the everyday storage will need to be readily available on the truck. The commissary kitchen is used for preparation and catering events, as well as some storage. Equipment List: The following, larger equipment must be included in our commissary kitchen for Hit the Road to operate efficiently: double deck gas oven, gluten free only oven, electric oven, 6-8 burner gas range oven, dishwasher, 3-compartment sink and washing system, walk-in refrigerator and freezer, 20 and 30-qt. mixer, food processor, blenders, microwave, half and full-size sheet pans, various hand tools, large and small pots and pans, and giant stainless steel prep tables. Desired brands for equipment: Lang, Moffet, Wolf, Viking, Cuisinart, and other mainstream quality brands will suffice. In addition, based on our company’s philosophy, we would also like to have a recycling and composting service available. The rental cost of the commissary kitchen includes all the small kitchen equipment we need, however, the food truck must also be supplied with the basic kitchen utensils and supplies: Aprons, can openers, chef knives and utensils, food warmers, heat lamps, digital thermometers, measuring cups, storage containers (various sizes made out of high-density polyethylene and polycarbonate), various size hotel pans, jelly roll pan, cutting boards, condiment bottles, pots and pans (stock pots, sauce pots, baking pans, caste iron pans) kitchen utensils (Spoodles, commercial serving spoons, spatulas), an ice machine, fold up chairs and tables, recycled sustainable product for dinnerware/ take-out to serve food on, compostable plastic silverware and cups. We have to keep in mind most of the larger scale equipment is already built in to the truck upon purchase. Under the budget in the equipment section, I have listed three additional pieces of equipment, more counter-top or under the counter style. Janitorial Supplies needed: Brooms, mops, scrub brushes, sponges, mop bucket, paper towels, soap and soap dispenser (for hand washing sink), trash can (big and small), can liners, compost can and liner, recycle bin, all-purpose environmentally friendly all-purpose cleaner, window cleaner, car-wash cleaner (for food truck). Office Supplies needed: We have an office set-up at our residence already built with a desk and chair, telephone land line, two Apple Lap-top computers, two cell phones, a printer, and a filing cabinet. Basic supplies needed to run a small business include: pencils and pens, Quick Book software (bookkeeping/ accounting), tape, stapler, 3- hole punch, paper, envelopes, folders, message pads, cash bags, time slips, and a safe. The above equipment list (large and small), office supplies, and janitorial supply list is an estimate and will be adjust as needed through the start-up period. Equipment Specification: Our food truck requires a lot of space for storage, thus two undercounter refrigerators are needed. We chose to purchase through because they can scale the refrigerator for food truck specific fitting. In addition, this company also seemed to have the best selection and competitive pricing. The manufacturer was not so important to us as long as the equipment fulfilled our needs and was high in quality. The reviews seemed to favor that direction. Our specifications included: Stainless steel, able to fit in the food truck and under the counter, high quality, and able to fit the specific measurements of the space (under 12 Cu Ft). In addition we wanted a warranty, and this piece came with a 5-year compressor and 1-year parts/labor warranty. The model (True ?12 Cu Ft Low Profile 4-shelf undercounter refrigerator) was priced at $2049.44 (sale price), originally at $5,358.00 (list price), and we need a quantity of 2. Initial Food Order: To control inventory levels we will be using the “mini-max system” for purchasing. This system allows for stock to be depleted to a “safety” not critical level before a new order is submitted. Due to the commitment to using fresh and local supplies, it is our goal to keep them at a level where they are fresh enough when used. This requires less inventory so product is rotated quicker. In addition this type of inventory control allows for a tighter control of the budget. A selection of small local vendor’s will be used: Unfi, a premier certified organic distributor for my specialty packaged goods; Sysco Local for some produce, nuts, packaged items; Charlie’s Produce for most of my organic produce; Boistford family farms for local produce and herbs; Orcas Alchemy for my flavored sea salts; Carlton Farms for my pork belly, Mad Hatcher farm for my chicken products; Organic Valley for my dairy products; Costco for some of my packaged goods; Dry Soda for my soda selection; Beechers cheese for some of my cheese products; River Valley Cheese for my cheeses; Carso Pasta for my pasta, and sometimes if in a bind we will source from DeLaurenti (Pike Place Market) if we need a particular specialty food. Most of these vendors do not have price lists, thus the estimated food costs are based on Costco Wholesales and Sam’s Club websites. List of food or opening day: Pasta- elbow noodlesGluten Free brown rice pasta noodles Bread Crumbs Rice krispies Vegetable oil Truffle oil Olive oil White cheddar cheeseBeechers Flagship cheese Brie cheese Blue cheese Gruyere cheese Ricotta cheese Fontina cheese Swiss cheese Mozzarella cheese Cheddar cheese Butter Whole milk Eggs Chicken apple sausage Pork Belly Chicken Breast Firm tofu Almond milk Pecans Spanish Almonds Peanut Butter Tamari Chocolate chips Chocolate powder Unsweetened chocolate Semi sweet chocolate Pure vanilla extract Marshmallows All-purpose flour Baking powder Baking soda Nutritional yeast Garlic powder Salt Pepper SugarBrown Sugar Cayenne pepper Dry mustard Chili flakes Worcestershire sauce HoneyDijon mustard Soy Sauce MushroomsOnions Spinach Basil Thyme Garlic PearButternut squash Tomatoes Jalapenos Mushrooms Broccoli Brussel sprouts Kale Roasted red pepper Cranberry Carrots Lemon Dry soda Mineral water **Estimated costs for two menu items (using generic Costco wholesale and Sam’s Club prices. Its is our expectation that using smaller local vendors the prices will be higher: Food Item: Amount needed/ Cost: Classic Mac and Cheese: Elbow Pasta 24lbs. (24 x 1lbs.) / $131.52Salt 4lbs box / $1.07Vegetable oil 1 bottle (5 quarts) / $8.99 Butter 4 lbs. (4 x 1lbs) / $27.96 Flour 1 bag (25lbs) / $7.19Dry Mustard 4oz. / $5.99 Worcestershire 30oz. / $5.62Whole milk 6 gals (4 x 1.5gal) / $39.96 White Cheddar Cheese 4 blocks (20 lbs.)(4x 5lbs.) / $59.80 Bread Crumbs 100oz (2 x 50oz.) / $9.64Sautéed Kale with Spanish Almonds and Garlic: Kale 3 lbs. (2 x 1.5lbs) / $9.58Olive Oil 1 bottle (1.5L) / $10.99 Spanish Almonds 1 Bag (3lbs.) / $9.79 Garlic 10 lbs. (5 x 2lbs) / $14.90Pepper 18 oz. / $7.64Salt Included in cost estimated aboveTotal Cost: $350.64Start-up Budget:Item List: Cost: ** Start up budget of $100,000- financed through a family member and our savings. Used Food Truck w / new kitchen$74,800.00Rental for off-site Commissary Kitchen $810-$1,200 per month. Initial Food Order:$350.64Equipment and Supplies: 3 equipment pieces: True ?12 Cu Ft Low Profile 4-shelf undercounter refrigerator. Star ?Mfg Star-Max Gas Step-Up 2-Burner Hot Plate NEMCO ?120 Volt Full Size Countertop Warmer All 3 pieces were found and priced at 10 items: Comark Waterproof Digital Thermometer, -58 ° -300 ° FVollrath Heavy Duty S/S 9 ? “ Utility Thongs.Vollrath Solid S/S 13” Serving Spoon Wear-Ever WearGuard Non-Stick 7” Alum. Fry Pan w/ Cool Handle Vollrath Solid S/S 8 oz. Spoodle w/ Black Plastic Handle. Updated International Green 18 x 24 x 1/2 “ Cutting Board Vollrath SuperPanV S/S Full Size x 2.5” D Steam Table PanVollrath Solid S/S Size Pan Lid Carlisle TopNotch Clear 6” Deep Full Size Food Pan Vollrath Classic 24 Ot S/S Stock Pot w/o LidAll supplies were found and priced at Priced at $2049.44 each (2 needed) = $4098.88 $735.00 $203.51 Total Big Equipment= $5,037.39 $18.00 each (4 needed) = $72.00$3.70 each (10 needed) = $37.00$2.95 each (10 needed) = $29.50 $17.29 each (4 needed) = $69.16 $9.36 each (10 needed) = $93.60 $20.99 each (4 needed) = 83.96 $18.22 each (10 needed) = $182.20 $15.44 each (10 needed) = $154.40 $30.85 each (10 needed) = $308.50 $119.56 each (4 needed) = $478.24Total Supplies= $1508.56 Truck Insurance $1000 per month Permits/ Licensing $500Estimated gas cost $12/ day- $360 a month Estimated propane and generator cost$300/ month propane; %50/ month power Small business bookkeeping $320 (premier package for retail) Misc. Office Supplies $500- 600 Estimated Start-up Costs: $85,975.59 ($86,000 .00) - $14,000 left over for an emergency fund and payroll first month. Appendix A See separate drawing Appendix BBudget Plan Selling Prices: Selling cost of each menu items: See separated menu4 request calculations: 1. Food cost percentage: 41%(Total projected food cost / total projected food sales) x 100 = $20,800.00 / $51,300.00 x 100 = 40.54 = 41% 2. Cost Per Meal: $4.33(Total projected food cost + total projected labor costs / total projected # of meals) = $20,800.00 + $4,765.60 / 5,900) = $4.33 *I got total # of meals based on the # of patrons visiting per month- 1 meal per patron is estimated. I am calling a “meal” an $8 macaroni and cheese plus one add-in and additional item. Factor Pricing Method: 2.5 Mark-up factor = 100/Food Cost % = 100/41 = 2.4 pricing factor 3. Labor Cost percentage: 9,3%(Total projected labor cost / total projected food sales) = $4,765.60 / $51,300 x 100 = 9.3%4. Net Profit: + $10,989.40Total revenue – total expenditures = $51,300 – 31,310.60 = + $19,989.40* Total Budget- See table below for more details *$350 is the initial food order for 2 menu items, to estimate weekly food order budget based on size of menu and items, I multiplied this number by 12 (there is 15 menu items plus sides) = $4,200.00 a week for food + $1000.00 a week for beverages= $5,200.00 a week food order. This number is also based using historical data from research into food truck “food” orders. Labor: (labor sheet)Hit the Road Mac (HTRM) has three full-time employees + 2 owners that also work more than part-time. 2 service employees/ cashiersMaking minimum wage $9.19 (effective January 1, 2013 per Washington State) 1 full-time service employee at 40 hours a week = 1.0 FTE Cost of labor (without taxes)- $9.19 x 40 = $367.60 a week 1 part-time service employee at 20 hours a week = .5 FTE (20/40 = .5)Cost of labor (without taxes)- $9.19 x 20 = $183.8 1 supervisorWage at $16.00 per hour (average for a food service supervisor according to )Full-time position at 40 hours a week = 1.0 FTE Cost of labor (without taxes)- $16.00 x 40 = $640.00 Total FTE’s per week among the three full-time employees: 2 x 40 hours = 801 x 20 hours = 20 Total hours = 100 hours; 100 / 40 = 2.5 FTETotal labor cost per week for three employee’s at 2.5 FTE ($367.60 + $183.8 + $640.0) = $1,191.40 2 owners- who are not getting paid yet= $0 per month cost Benefits will NOT be provided at this time- since we are a start-up food venture; we would like to reinvest revenue back into the business. We plan to look at benefits a year down the road. Employees are responsible for their own benefits at this time. Forecast:HTRM is traditionally open 5 days a week for lunch (11-3pm) and dinner (4-9pm), plus separate catering events on weekends and some weeknights. Due to the start-up nature of the food truck, location and hours of operation will vary monthly and weekly, until we have a permanent spot. Daily patrons: An estimated forecast for the number of patrons visiting a typical lunch and dinner: Lunch: We are planning to be near a busy business park for lunch, so we assume we may see more patrons during lunch. If we are able to serve 1 patron every two minutes and keep a steady pace, our numbers would look like this: 1 patron x 2 min= 30 patrons an hour30 patrons an hour x 4 hours= 120 patrons at lunch Average purchase: $12.00 per patron Average daily sales revenue for lunch (120 x $12.00): $1,440.00Dinner: We are predicting dinner may be a little slower at first since we don’t have the business crowd at lunch. 1 patron x 4 min= 15 patrons an hour 15 patrons an hour x 5 hours= 75 patrons at dinner Average purchase: $15.00 per patronAverage daily sales revenue for dinner (75 x $15.00): $1,125.00Weekly patrons: Using a 5-day business week.120 patrons per day at lunch x 5 days= 600 patrons per a lunch per a week 75 patrons per day at dinner x 5 days= 375 patrons per dinner per a week Monthly patrons: Using a 4-week monthly schedule: 600 patrons per a lunch a week x 4 weeks= 2400 patrons at lunch per a month 375 patrons per dinner a week x 4 weeks= 1500 patrons at dinner per a month Total patrons visiting HTRM per month (Monthly lunch patrons @ 2400 + monthly dinner patrons @ 1500)= 3,900 patrons Sales estimates (Estimated from daily patrons above): Total daily sales (lunch + dinner)= $2565.00Total weekly sales ($2565.00 x 5) $12,825.00Total monthly sales ($17,955 x 4) = $51,300.00* Sales prices include food and non-alcoholic beverage. At this time we are not selling alcoholic beverages Budget- Expenditures for a one-month period:Item: Cost: Lease for off-site commissary kitchen Estimation of approximately $1000.00 per month (Quote of $810-1,200 per month)Loan Payment: $75,000 from our savings. $25,000 financed through a family member with no interest. $1500.00 per month Truck Insurance $1000.00Purchased food $20,800.00Labor $4,765.60Benefits (if applicable)$0Supplies/ Misc. (Including packaging)$500.00 Equipment $0Marketing $1000.00Gas$360.00Truck maintenance costs$85.00Other Costs (Propane, generator, water, etc.) $300.00Total Expenditures: $31,310.60 *Benefits are not offered at this time.*Equipment was bought with the start-up budget and factored in our $500.00 per month loan payment from family financing. *Monthly supplies and other costs are estimated from start-up budget.Monthly Income StatementTotal Revenue$51,300.00Expenditure $31,310.60Net Profit+ $19,989.40 Appendix CHuman Resources Job DescriptionPosting date: 1-31-2013 Position: Mobile Food Truck Supervisor Location: Various locations in the Greater Seattle Area Start date: Before March 1st, 2013 About us: Hit the Road Mac is a one-of-a-kind food truck specializing in homemade, creative varieties of macaroni and cheese. In addition, we will be serving healthy vegetable side dishes, sweets, and non-alcoholic beverages. Besides operating as a full service food truck, Hit the Road Mac will be offering catering services as well. It is our goal and commitment to source and use local, organic, and sustainable suppliers whenever possible. Hit the Road Mac would like to be known for their sustainable practices, good hearty food, and friendly people. Danielle Selden and John Crivello, Partners, Hit the Road Mac, Inc. Description of position: Our ideal candidate is someone with outstanding customer service skills and an entrepreneurial sprit; who can embrace Hit the Road Mac’s vision and the niche macaroni and cheese experience; who isn’t afraid to ask questions and offer new perspectives to improving business; and who is able to inspire a team of macaronic and cheese enthusiasts. In addition, we require an applicant with a clean WA state drivers license and prior food truck service. This full-time position is responsible for the overall supervision of Hit the Road Mac Food Truck and it’s employees when the owner’s are unable to manage under normal schedule. Our ideal goal is to train a supervisor to eventually operate a second Hit the Road Mac Food truck as the business expands. There is room for career growth and opportunity. Training begins promptly two weeks after hire or before March 1st 2013. Training will consist of working alongside owners and our two service employees. The hours of the position are generally Tuesday- Saturday and will include some irregular hours based on our private event schedule. Pay rate will be determined based off past experience. Most importantly we are looking for someone with an outgoing personality to help increase sales. An incentive base compensation will be offered for this position in addition to the hourly wage. Responsibilities include but are not limited to: May assist in hiring process, training, and leading service employee’s to successfully carry out Hit the Road Mac’s mission and goalsReport to owners while maintaining the responsibility of managing all service employeesAssist owners with prepping menu items according to standards Assemble and load all food and supplies for food truck functions at the scheduled locationsAttract customers to the food truck through social media (Facebook, Twitter, Four Square, Yelp, Pinterest) and in-person Take orders for meals & process credit/ cash transactions Balance daily sales & deposit cash in bank nightly Properly store foods in designated areas following proper dating and labeling processes Utilize approved food production standards to ensure quality, serving temperatures and standard portion controlServe customers in a efficient and friendly manner; resolve customer concerns & represents company in a courteous & friendly manner in all customer interactions Knowledge of recipes and our standards Ability to work safely with large volume culinary equipment including but not limited to grill, oven, generator, and propane tanks Properly clean & maintain food truck after service Ability to fully function and manage the food truck without the supervision of the owners Qualifications: Appreciates and has a passion for locally sourced, high-quality food and especially niche macaronic and cheeseHas at least 1-3 years of food truck experience, preferably managing a group of employees in a gourmet food settingMinimum of a high School Diploma but a college degree is a plus Energetic self starter who is eager to learn and displays a proactive, upbeat, and positive attitudePossesses outstanding customer service and problem solving skills.Ability to multi-task and prioritize while under pressureAbility to interact with diverse and high volume customer base in a friendly and efficient mannerAbility to work with minimal supervision, and accomplish tasks to our standards One who is committed to inspiring an exceptional level of service in hos or her co-workers Ability to use POS terminals properly & accurately to record inventory usageAbility to manage credit cards and cash transitions and track balances Adheres to WA Department of Health guidelines and has a valid WA state Food Handler’s Card Willingness and available to work a flexible schedule, including irregular hours, weekend and eveningsValid WA driver’s license and clean DMV record To be considered for this full-time opportunity, please reply with your cover letter and resume. Interview FormatGoal of interview: to gain information (not limited to facts, attitudes, feelings, and personality traits that determine qualifications) and the best fit qualifications of desired food truck supervisor. Additionally, it is our intention to give the most information possible regarding the position and Hit the Road Mac Food Truck. Location of Interview: At our Commissary Kitchen in Ballard () Interview will be conducted privately with uninterrupted distractions. Who will be present: Both owners to conduct the interview Outline: Interview will be approximately 60 minutes in length Interview to be conducted in a semi-structured format. There will be a combination of pre-planned questions and applicant specific questions based on experience and level of interest.It is our desire for the atmosphere to remain casual but professional (We value a sense of humor and ability to have fun under pressure)The first 15 minutes will consist of meeting the applicant and giving him/ her a tour of commissary kitchen and food truck, while building friendly rapport. During this time we will also give a brief company history and vision.The next 30 minutes will be the core of the interview. Both owners will be questioning the applicant and applicant will have the opportunity to ask questions as well. The last 15 minutes will be spent in friendly conversation, with the intention to give the applicant the ability to showcase his/ hers unique qualities. At the end of the interview we will thank the applicant for taking an interest in our company. Give the applicant a timeline for when they will hear back regarding the job opportunity. The owners will meet privately after interviewing all applicants to decide on the final selection. A formal job offer would be made via the telephone and followed up via email. A signature of new hire is required. 10 Questions we will use to evaluate applicant: Describe your experience supervising or managing food truck/ food service workers. How many people did you manage daily? Tell me about your experience in menu planning. Have you ever developed or contributed to a formal menu on a food truck?What experience do you have in tracking inventory and ordering food? What do you check for when receiving a delivery of food? How would you handle a situation in which an employee repeatedly makes costly mistakes? What do you consider to be the most important aspects of this job? How would you handle a situation when an employee did not show up for work? What steps would you take? How would you handle special requests such as catering, dietary or religious restrictions? Describe your favorite meal?Describe your last performance review. Did you agree with your supervisor? Why or why not? What three words best describe you? ................
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