1. BUSINESS STRATEGY
2. compliance requirements
2.1. health and safety rules
2.1.1. Initial and ongoing local health department inspection and safe food service requirements
2.2. MOBILE FOOD ESTABLISHMENT LICENSE
2.2.1. food safety certification or food handler license
2.3. acceptable parking locations, food preparation and storage
2.4. food truck regulations in your jurisdiction and determining whether you need a commissary
2.4.1. commissary is a licensed commercial kitchen subject to health department inspections where you can store and prepare ingredients in a safe, controlled environment
3. LEGAL
3.1. SETUP CORPORATION
3.1.1. DUTIES
3.2. INSURANCES
3.2.1. worker's comp
3.2.2. liability
3.2.2.1. progressive insurance
3.2.3. for cooking and food storage equipment on board
4. FRANCHISE MODEL
4.1. developement of franchise operations manual
4.1.1. Complaints management procedures
4.1.2. Audits, assessments, and monitoring practices, including the metrics and information you require to be measured
4.1.3. what software to track sales
4.2. franchise agreement
4.3. territories
5. advertizing
5.1. Marketing and online marketing system details
5.1.1. WEBSITE
5.1.2. SOCIAL MEDIA
5.2. Brand management and visual branding usage rules
5.2.1. MENU
5.2.2. POST CARDS
6. KITCHEN RENTAL
6.1. kitchen leader
6.1.1. assistant?
6.2. Pro Kitchen Hub in Fort Lauderdale - The Kitchen Door
7. COMPANY NAME
7.1. create logo
8. company hierachy
8.1. CEO
8.1.1. VP OF FINANCE
8.1.1.1. HUMAN RESOURCES
8.1.1.1.1. HIRING
8.1.1.1.2. TRAINING
8.1.1.2. ADMINISTRATION
8.1.1.2.1. ACCOUNTING
8.1.1.2.2. PAYROLL
8.1.1.2.3. COLLECTIONS
8.1.2. VP OF MARKETING
8.1.2.1. MARKET ANALISYS
8.1.2.2. SOCIAL MEDIA
8.1.3. VP OF SALES
8.1.3.1. PRODUCT PRICING
8.1.3.2. BUSINESS DEVELOPMENT
8.1.3.3. LEAD GENERATION
8.1.3.3.1. NEW SALES
8.1.4. VP OF OPERATIONS
8.1.4.1. BUSINESS DEVELOPMENT
8.1.4.2. CUSTOMER SERVICE
8.1.4.2.1. CUSTOMER RETENTION
8.1.4.3. PRODUCTION
8.1.4.3.1. QUALITY CONTROL
8.1.4.3.2. PURCHASING
8.1.4.3.3. INVENTORY MANAGEMENT
9. design metrics to follow
9.1. attracting leads
9.2. converting sales
9.3. delivering your product
9.4. collecting payments
10. MOBILE SALES
10.1. VENUES
10.1.1. hotels
10.1.2. CITIES
10.1.2.1. hollywood
10.1.2.2. south beach
10.1.2.2.1. south beach food festival
10.1.3. strip malls
10.2. TRAVEL DISTANCE
10.3. operational model
10.3.1. roaming
10.3.2. residences
10.3.3. catering
11. ACQUIRING VEHICLE
11.1. VEHICLE MODIFICATION
11.1.1. list of approved suppliers for modification
11.1.1.1. cooking equipment?
11.2. VEHICLE TRANSPORTATION
11.3. INSURANCE
11.4. rent or buy
12. food supplier
12.1. boba supplier
13. MENU
13.1. MENU CREATION
13.1.1. GOURMET FIT
13.2. sweet line
13.2.1. boba menu creation
14. ACCOUTING
14.1. COSTS:
14.1.1. COMMERCIAL KITCHEN
14.1.2. MATERIALS
14.1.3. FOOD
14.1.4. DELIVERY COST
14.1.5. food truck cooking equipment cost
14.1.6. overhead costs
14.1.6.1. parking, propane, insurance, payment processing and point-of-sale equipment
14.2. create a profit first account(PFA)
14.2.1. 5-10% revenue
14.2.2. 50% of PFA to equity owners
15. mission statement
15.1. gourmet fit
15.2. no sugar
15.3. no gluten
15.4. organic
16. boba mobile sales
16.1. equipment
16.1.1. cup sealer cost $99