A mobile kitchen that serves food from a truck or cart, often specializing in specific cuisines.

A detailed document outlining a business's goals, strategies, and financial forecasts.

The process of designing a food menu that appeals to target customers and reflects the brand.

A plan to promote a business and attract customers, utilizing various marketing channels.

The act of starting and managing a new business venture to make a profit.

A specific group of consumers identified as the intended audience for a product or service.

A strategic planning tool that evaluates strengths, weaknesses, opportunities, and threats.

Estimates of future financial outcomes based on current and historical data.

The initial expenses incurred when starting a new business, including equipment and permits.

A financial document that tracks cash inflow and outflow over a specific period.

The visible elements of a brand, including logo, colors, and design, that distinguish it from competitors.

Using social media platforms to promote a business and engage with customers.

Laws and regulations that businesses must comply with to operate legally.

Official approvals required by local authorities to operate a food truck.

Types of insurance policies needed to protect a business from potential risks.

A formal presentation aimed at convincing investors to support a business idea.

Assessing competitors to understand their strengths and weaknesses in the market.

Marketing materials like flyers, brochures, and banners used to advertise a business.

Efforts to connect and engage with the local community to build customer relationships.

Various sources of income generated by a business, such as sales and services.

Calculating the point at which total revenue equals total costs, indicating no profit or loss.

The design and organization of a menu, influencing customer choices and experience.

Processes for collecting and analyzing customer feedback to improve products and services.

The direct costs attributable to the production of the food sold by the business.

Laws governing the safe preparation, handling, and storage of food to prevent contamination.