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Food Trucks

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by

Silver Robert Mirzojev

on 10 January 2014

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Transcript of Food Trucks

Food Trucks
1.1 Nature of business activity
Business organization and environment

• Inputs - purchasing ingredients; consumer goods
• Outputs - selling meals; reselling consumer goods
• Processes - cooking

Business functions:
• Production/operations - Making sand selling meals
• Marketing - Social media, local newspapers, road signs, posters, the trucks themselves, word of mouth.
• Finance - No rent; land
• Human Resources/personnel – A couple of people; workdays can be relatively long

Primary
Secondary
Tertiary
Sector
1.2 Types of organization
Private
or public
Starting a business:
• Reasons for setting up a business - cheaper then starting a restaurant; being your own boss; passion
• Identifying a market opportunity - no restaurants in the area; can get to places where you normally couldn't set up a restuarant
• Possible problems faced by start-ups – competition; relatively unknown; people might not know about those things; people might be afraid.

Profit-based organizations:
• Sole traders
• Partnerships
• Companies/corporations

Mission Statement: Why do you want to start a food truck business? Why do you want to sell the items you’re planning to include in your menu? Does a need for this style of cuisine in your area exist?Your foresight and vision for why your business is needed and will succeed
Objectives
1.3 Organizational objectives
Mission Statement
Vision Statement
Ethics
environmentally friendly
vegetarian food
Disadvantages
Advantages
Corporate social responsibility/Ethical Objective
costs more
lose customers
conflicts
gain more customers
business owner can feel good about the business
employees have pride in what they do
More long term
although not a precise plan/strategy
1.4 Stakeholders
Internal stakeholders:
Employees
Managers
Owner(s)

External stakeholders:
• Suppliers
• Customers
• Special interest groups
• Competitors

Stakeholder conflict
cheaper (more profit)
selling low quality food to children
Owners
Parents
Owners
Employee
better quality; slower; less food
bad quality; more food
1.5 External environment
SWOT
PEST
Political - restrictions
Economical - recession
Social - no food truck culture
Technological - better equipment
Strengths - special food
Weaknesses - not very clean looking
Opportunities - no competitors in an area
Threats - new competitor nearby
1.6 Organizational planning tools
Business plan
bank loans
clarity
find partners more easily
1.Set objectives

2.Assess the problem or the situation

3.Gather data to analyze both the
extent of the problem and the information needed at assess the options available

5.Consider all the options available

6.Decide between the alternative ideas or options using decision-making tools

7.Plan and implement the decision
Control and review
Decision making framework
300 customers
area
too little marketing
data
what does the data suggest
decision
SWOT
1.7 Growth and evolution
Economies and diseconomies of scale
BIG
Internal and external growth
Franchises
Ansoff's Matrix
using another firm's successful business model.
Thank You for Listening!
Small
vs
Full transcript