THE HAPPY WANDERER (The Food Truck)

Submitted By

TEAM 2

in partial fulfillment for the award of the course

of

SPRINT 91

SCHOOL OF BUSINESS MANAGEMENT AND LIBERAL

ARTS
SHOOLINI UNIVERSITY
OF BIOTECHNOLOGY AND MANAGEMENT SCIENCES
BAJHOL, SOLAN, HP - 173212

AUGUST, 2017
EXECUTIVE SUMMARY
The Happy Wanderer Mobile Food Company is a Solan based restaurant business that makes
use of food truck to sell various menu of foods; basically breakfast, lunch, & dinner meals to
different category of clients on the go.
The aim of setting up The Happy Wanderer Mobile Food Company is to take our various
types of meals to wherever we can find our target market. It could be on the mall road, it
could be at the Thodo ground, it could be near DC Office, Shoolini University, as well as
other Universities and Colleges around the area. All that we are concerned about is to provide
good quality food at a cheaper price to our highly esteemed customers.
Our intention is to build a mobile truck food business brand. Despite the fact that we will be
based in Solan, areas where we cover won’t be restricted to this city; we will definitely cover
the whole of Solan and its outskirts, as long as it is cost effective for us.
We will offer our customers the opportunity to either purchase our neatly packed foods or
give us their orders and we will prepare it whilst they wait. We have perfected our plans not
to allow our clients wait longer than necessary when they place their special orders.

BUSINESS IDEA

✓ Food trucks are different from a regular restaurant in some ways – you get on the road
and go to the customer
✓ You don’t have a physical location with an address so you don’t wait customers to
come in your front door.
✓ But like restaurants, service still needs to be topnotch. The truck needs a little niche so
people have a reason to purchase. It’s also important to be consistent.

VISION

To feed every street of India with quality food.

MISSION

We strive to provide our customers with fresh, healthful and quality food leaving a
memorable and finger licking experience while highlighting innovative thinking.
VALUES
✓ Never compromise with quality
✓ Fast service
✓ Innovation
✓ Communication

COMPANY PROFILE

✓ COMPANY NAME:- THE HAPPY WANDERER PVT LTD

✓ LOCATION:- Solan & Outskirts
✓ NUMBER OF EMPLOYEES:- 5
✓ SPECIALIZATION:- Fast food
✓ TYPE OF INDUSTRY :- Private Limited Company

SWOT ANALYSIS
MARKETING MIX
PRODUCTS
▪ Pasta
▪ Momos (Veg/Non-Veg)
▪ Kurkey’s
▪ Burger ( Veg/Non-Veg)
▪ Hotdogs
▪ Stuffed Kulcha
▪ Sandwich (Grilled/Cheese)
▪ Pizza (Margherita/Veg/Non-Veg)
▪ Tortillas
▪ Nachos
▪ Kathi Roll/ Spring Roll
▪ Egg Roll
▪ Cheese Chilli/ Chicken Chilli
▪ Veg Cutlet
▪ Manchurian with Fried Rice
▪ Phoney Chilli Potato
▪ Chilli Garlic Noodles
▪ Patties
▪ Pizza Puff
▪ Fruit Creamy Salad
▪ Garlic Bread

SERVICES
▪ Instant made food
▪ On time delivery
▪ Fresh Food

SPECIALITY
▪ Fresh
▪ Delicious
▪ Attractive
▪ Exotic
PLACE
We are planning to start with Solan and its outskirts covering all the major Universities and
Colleges in and around the area. The universities include Dental College, Shoolini University,
Maharishi Markandeshwar University, Manav Bharti University, Nauni University, PG
College. We will also cover Solan city.

PROMOTION
▪ Newspaper
▪ Menu Card
▪ Website
▪ Social Media (Facebook, Instagram, Twitter)

MARKETING STRATEGY
• Market Segmentation
• After studying the food market, we have segmented our market mainly
demographical & geographical
• Market Targeting
• Our target customers are mainly college students, youth, families, officials,
tourists
• Market Positioning
• We are promoting a number of things for our products’ positioning
• Zero side effects, food items for youngsters and adults, complete health
conscious food.
HR PLAN
ORGANIZATION STRUCTURE

MANAGER
JOB DESCRIPTION:
✓ Job Title: Manager
✓ Location: Solan
✓ Job Summary: We are looking for Restaurant Manager to lead all
aspects of our business. You will deliver a high quality menu and
motivate our staff to provide excellent customer service.
Restaurant Manager’s responsibilities include maintaining the food truck
revenue, profitability and quality goals.
✓ Duties & Responsibilities:

o Proven work experience as a Restaurant/ Mobile Restaurant Manager or

similar roles.

o Proven customer service experience as a manager.

o Extensive Food/ Beverage knowledge.
JOB SPECIFICATIONS:
✓ Education: MBA in Hospitality Management and Culinary Schooling is a
plus.
✓ Experience: Minimum 3 years experience in managing and training staff
and handling customers.
Experience in Multi-functional restaurant operations.
✓ Training: Basic knowledge of IT operations.

HEAD COOK
JOB DESCRIPTION:
✓ Job Title: Driver / Head Cook
✓ Location: Solan
✓ Job Summary: You are preliminarily responsible for overseeing the
operations of the kitchen as well as the Truck. You must coordinate the
work of Sous Chef, also have many duties beyond the kitchen like
reviewing food and train the other staff including Assistant Chef.

✓ Duties & Responsibilities:

o Check freshness of the food and ingredients.
o Supervise and coordinate activities.

o Drive the Food Truck and decide on what location will be best suited as
per the requirement.
o Plan menus and ensure uniform serving size.
o Monitor sanitation practices.
JOB SPECIFICATIONS:
✓ Education: Degree or Diploma in Hotel Management.
✓ Experience: Minimum 5 years experience in managing and training staff
and handling customers.
Experience as cook in Restaurant/Hotel.
✓ Training: Experience working in a kitchen environment, filling orders
and cooking menu items.
Must have knowledge about kitchen operating equipment such as mixers,
food slicers and broilers.

DRIVER / SERVER
JOB DESCRIPTION:
✓ Job Title: Server
✓ Location: Solan
✓ Job Summary: The Server provides support to Chef and have duties such
as maintaining supplies, serving the customers, handling leftovers,
cleaning the kitchen and plating dishes, etc.

✓ Duties & Responsibilities:

o Responsible for ordering and organizing kitchen stock weekly.
o Monitor safety and sanitation of the kitchen, salad bar and steam table.
o Prepped and prepare menus for approx. 150 people daily.

o Regularly clean and maintain equipment and ovens.

JOB SPECIFICATIONS:
✓ Education: Diploma or any graduation.
✓ Experience: Minimum 2 years experience in managing and handling
customers.
Experience in handling customers at Restaurant/Hotel.
✓ Training: Experience working in a kitchen environment, filling orders.
Must have knowledge about kitchen operating equipment such as mixers,
food slicers and broilers.
Good communication skills and ability to work under pressure.

BILLING CLERK
JOB DESCRIPTION:
✓ Job Title: Billing Clerk
✓ Location: Solan
✓ Job Summary: You must perform a task that will help us to monitor our
revenue. You will be responsible for keeping track of money owed to us
by customers, preparing invoice, and updating records. You must be
accurate and reliable in handling accounts.
✓ Duties & Responsibilities:
o Managing account balances to discover outstanding debts or other
inconsistencies.
o Collecting all information needed to calculate bills receivable.
o Checking the data input in the accounting system to ensure accuracy of
final bill.
JOB SPECIFICATIONS:
✓ Education: B.Com or BBA Graduate.
✓ Experience: Minimum 1 year experience in account handling.
✓ Training: The candidate must have knowledge of Telly.
He must know how to effectively handle all the accounts.

LEGAL REQUIREMENTS
✓ Food and Food Products have a direct impact on human health.
✓ A food business needs a whole host of licences and permits.
✓ A person running such a business is known as a Food Business Operator
or FBO. Depending on the business, every FBO will need one or more
from the following permits and licenses.

o Food Business Operating License

o Company Registration
o GST Registration
o Fire Department NOC
o License from local Municipal Corporation
o Commercial Vehicle License
o Health Trade License
o Certificate for Pollution
o VAT Registration
o Service Tax Registration
o Food & Safety License
OPERATIONS PLAN
A Mobile Cafe is a self-service restaurant where customers order at the service
counter and take their food. The operational plan for such a cafe deals with
startup issues, basic operations, short-term and long-term strategy and
maintaining financial sustainability.

PREVENTING FOOD SHORTAGES

• In a cafeteria, running short on food can be one of the most preventable
problem.
• You have to have a good understanding of what you are serving and how
much food you need to prepare.
• Operational plan should also determine who is responsible for checking
on food shortages.

ELIMINATING WASTE & PROVIDING A CONSISTENT PRODUCT

• Feedback to the cooks in the kitchen is necessary to help ensure that too
much food isn't being prepared.
• This helps eliminate waste and unnecessary food prep time
MAINTAINING SERVICE STANDARDS
• Your operational plan should outline which items typically get served by
employees and which offerings can be left for self-service.
• Plan on having extra servers during rushes and backup plans in case any
large groups come through the door.
THE LITTLE DETAILS
o You need to have runners who can be responsible for many of the little
things that are essential to the operation of your cafeteria.
• Plates, glassware and utensils need to be constantly monitored.
• A complete operational plan ensures that plates and glasses are washed
before pots and pans are even considered.
MAIN OPERATIONS
• Hills Mobile Cafe will be open 7 days a week. The schedules will be
written on the Truck as well as the templates.
• The schedules will be written in a manner that will allow the ability to
increase or decrease hourly labour according to sales volume in order to
maintain a consistent labour cost control.
• Proper labelling and rotation techniques, accompanied by ample storage
facilities will ensure that high quality prepared product will be
sufficiently available to meet the demands during peak business hours.
• The Manager will be responsible for ordering, receiving and maintaining
sufficient inventory to meet production demands. Ordering schedules will
be staggered with perishable products being ordered multiple times per
week to preserve freshness.
• Standard grocery and supply orders will be ordered less often, according
to a predetermined schedule and storage capacity.
• The Truck layout has been designed for efficiency and flexibility to
accommodate the fluctuation in customer traffic and peak meal periods.
• Upon arrival, guests will be greeted immediately by either the assistant
cook or a server.

• Once the customer’s order is taken, the order will automatically be

printed to a requisition printer.
• The Billing Clerk will use the printed ticket to keep track of orders and
inform the cook so that they put the meal under the heating lamps until
the order is complete.
• The kitchen preparation line has been designed to be operated by a
minimum staff of 1 line cook and a maximum of 2 cooks.
• The assistant cook is responsible for various other activities like cleanup,
restocking and preparation and leaving the restaurant clean and fully
prepared for the next day.
CONCLUSION
• Food truck is a new business idea.
• So there is tonnes of opportunity & as well as a promising concept.
• All that we are concerned about is to provide good quality food.
• We hope that our one will be different one & we hope that we will do
success in this business & achieve our VISION.
Financial Plan
First we will discuss that what are the basic requirements of our business

Cost Sheet for Hills Mobile Café

Fixed Cost
Particulars
Long-term Assets Amount (Rs.)
Year 1 Year 2 Year 3
Particulars
Cooking Utensils 4,630 2000 2000
POS Machine 1625 625 625
Total 6,255 2,625 2,625

These are some of the long terms assets

Preliminary Expenses
Legal Expenses Year 1 Year 2 Year 3
Food Business Operating License 11259
Company Registration 15900
GST Registration 2900
Fire Department NOC 0
License from local Municipal Corporation 100 100 100
Commercial Vehicle License 300
GST @ 18% 15,26,310
Health Trade License 15 10 10
Certificate for Pollution 100 100 100
VAT Registration 7900
Service Tax Registration 4900
Food & Safety License 75,000
TOTAL 16,44,684 210 210
Total Fixed Costs 16,50,939 2,835 2,835

These are the basic expenses which are been occurred at the time of to start
up the business
Variable Cost
Variable Cost

Particulars Monthly
Truck Running Cost 20,000 23,000 26,000
Water bill (5000 Lt Tank) 3,000 3,000 3,200
Manager's Salary 50,000 55,000 57,000
Head Chef's Salary 35,000 38,000 40,000
Rent 1,00,000 1,00,000 1,00,000
Asst. Cook's Salary 25,000 28,000 30,000
Billing Clerk's salary 20,000 23,000 25,000
Maintenance 4834 4834 5000
Advertising and Promotion 93,000 7,750 7,750
Raw Material 2,00,879 2,00,879 2,00,879
Miscellaneous 47,280 47,280 47,280
Sanitization material Kit 1,328 1,328 1,328
Interest Payment @13% 61382 61382 61382
Total Variable Cost (Month) 6,61,703 5,93,453 6,04,819
Total VariableCost (year) 7940436 7121436 7257828
Total Cost (Fixed+Variable) 95,91,375 71,24,271 72,60,663

Equity 40% 39,25,369

Debt 60% 56,66,006

Number of Owners/Investors (25:25:25:25) 4 Amount (Rs. 14,16,501)

These are the summary of expenses which are been occurred at the time of
start up the business
Miscellaneous Expenses (Per Day) Per Pkt.

100 glasses 60
30 plates 16
100 spoones 40
100 foks 40
100 bowls 20
100 napkin 20
Dustbin 1000
Water Tank (20ltr)*2 440
TOTAL 1576
TOTAL(Per Month) 47280

Sanitization Material Cost

Sponge Scrubber
Brush Holder
Drainer
Plastic Storage Dry Rack
Basket
Suction Sink
Corner Organizer 449
Brushes 215
Total 664

Maintenance Cost
Truck servicing ( approx) 667
washing ( per month) 300
oiling/ greasing 200
Tyre retrading/new tyres 3667
Total Maintenance Cost 4834
COOKING UTENSILES Cost

pressure cooker( 3lt-5lt) 1250

Non stick pan ( 2) 500
Tawa 350
Pizza cutter 60
Serving spoons(4) 250
Knife sets 120
Slicer 100
bowls (8) 600
Stainless steel containers (13) 850
10 plates 250
10 bowls ( small) 300
TOTAL 4630

Advertising & Promotions

Banners (52cm * 91cm) - 3 600
Build a website 7000
Menu cards (279mm*211mm) - 200*0.75 150
Newspaper Ads 583
Total advertising Cost 7750

List of row material

PER DAY
S.No. Raw Material Amt. PER UNIT PRICE MONTHLY
1 Pasta 45 500gm 450 13500
2 Seasonal Organo 180 1 Packet 180
3 Pasta Sauce 190 900 gm 190
4 Mayonnaise 199 1packet 597
5 Cheese 93 200gm 700 21000
6 Salt 18 1 kg 18
7 pepper 20 1 Packet 20
8 Red Chilli Sauce 500 482 gm 500
9 Green Chille Sauce 56 200 ml 56
10 Mustard Sauce 75 200gm 75
11 Refined Oil 500 5 ltr 500
12 Mustard Oil 590 5 ltr 590
13 Whole Wheat 240 10 kg 240
14 Burger 20 per packet 200 6000
15 Tomato Ketchup 124 900 gm 248
16 Kulcha 18 per packet 0
17 Vineger 15 per bottle 15
18 Bread 25 per packet 250 7500
19 Mushroom 100 1kg 200 6000
20 Cabbage 30 1 kg 240 7200
21 Frozen Chiken 125 1kg 375 11250
22 Onion 20 1 kg 100 3000
23 Green Capsicum 30 1 kg 30 900
24 Red Capsicum 70 1 kg 70 2100
25 Yellow Capsicum 100 1kg 100 3000
26 Corn 14 1kg 28 840
27 Baby Corn 78 per kg 78 2340
28 Corn Flour 30 1 kg 90 2700
29 Cauliflower 30 1 kg 150 4500
30 Tomatos 40 1kg 400 12000
31 Paneer 250 1kg 750 22500
32 Egg Crate 154 30 eggs 150 4500
33 Honey 70 1 bottle 70
34 Potatoes 10 1 kg 50 1500
35 Garlic 80 1 kg 160 4800
36 Noodles 35 per packet 700 21000
37 Pizza Base 20 pr packet 400 12000
38 Jalepeno 40 1 kg 40 1200
kg per
39 Olives 90 bottle 90 2700
40 Fresh Cream 195 1kg 195 5850
41 Apple 70 1kg 70 2100
42 Pomegrante 60 1 kg 60 1800
43 Cold Drink 72 2ltrs 360 10800
44 Grapes 100 1kg 100 3000
TOTAL 4821 6586 200879
Revenue sheet
Estimate number of customers in the catchement area

Area/Locality No. of students

LR College 300
Shoolini University 3600
Dental College 377
PG College 2000
MMU 1000
Nauni University 765
Manav Bharti University 200
Solan Mall Road 1000
Total 9242

Competitors inside or around the campuses

Avg Walk-ins Per day

Name
Minimun Maximum
Cental Mess 250 345
Food Point 150 175
Mestaurant 70 100
Sit N Sip 120 130
Shambhu Dhaba 50 100
Himani's 150 265
Ice Spice 215 375
Chef 250 365
Chanakya 400 450
Mendoz 150 210
Gini Buns 100 175
Others 150 350
Total 2055 3040
Average Count 2547.5

Number of Customers in the Catchment area 9242

Customers already covered by other market players 2548
Potential Customers 6694
Assuming 10% of these as our customers 669.4
Average 670
Menu card with the price as well as the quantity which is to be served per
plate
Approx
no. of
units to Price
be sold / Per Total
Food item Measure Day Unit Earnings
PASTA (Per Plate) 56.69 gm 30 40 1200
8 units/ Medium
MOMOS Veg (Per Plate) Sized 30 30 900
8 units/ Medium
MOMOS Non-veg (Per Plate) Sized 37 45 1665
6 Units/ Medium
KURKEY'S Sized 15 30 450
BURGER Veg Cheese 1 Unit 35 30 1050
BURGER Non-Veg 1 Unit 42 50 2100
HOTDOG Veg 1 Unit 40 30 1200
STUFFED KULCHA 1 Unit 30 20 600
GRILLED SANDWICH 4 Units / Small Sized 12 30 360
CHEESE SANDWICH 4 Units / Small Sized 9 40 360
MARGHERITA PIZZA 1 Unit/ Small Sized 6 80 480
VEG PIZZA 1 Unit/ Small Sized 20 90 1800
Non-Veg PIZZA 1 Unit/ Small Sized 24 100 2400
TORTILLAS 2 Units 10 40 400
NACHOS 28 gm 20 40 800
KATHI ROLL / SPRING ROLL 2 Units/ Large Sized 25 30 750
EGG ROLL 1 Unit/ Large Sized 20 40 800
CHEESE/ CHICKEN CHILLI 50 gm 40 50 2000
1 Unit/ Medium
VEG CUTLET Sized 25 20 500
MANCHURIAN WITH FRIED RICE 600 gm 20 50 1000
HONEY CHILLI POTATOES 186 gm 35 50 1750
CHILLI GARLIC NOODLES 56.69 gm 45 60 2700
1 Unit/ Medium
PATTIES Sized 40 20 800
PIZZA PUFF 1 Unit/ Small Sized 20 20 400
FRUIT CREAMY SALAD 70.87 gm 30 50 1500
GARLIC BREAD 4 Units / Small Sized 10 30 300
TOTAL (per day) 670 1115 28265
Revenue Per Month 847950
Revenue Per Year 8479500
Break even analysis
Break-even Analysis

Total cost 95,91,375

Break even point Total Cost = Total Revenue

Revenue from 1st year 84,79,500
(1st year revenue - Total Cost) -11,11,875

Revenue from 2nd year 84,79,500

Revenue from 3rd year 84,79,500

Break even Point:-

Total Cost / Revenue earned per year
1.131125066
1.13 Years
Break even Point
1 Year 1.56 Months
1 Year 1 Month 16.8 Days
1 Year 1 Month 26 Days 19 Hours 12
Minutes

The time we achieve our money back is one year one month 26 days
19hours and 12 minutes
Profit and Loss Statement

Year 1 Year 2 Year 3

Sales (Rs.) 84,79,500 84,79,500 84,79,500
cost of sales 95,91,375 71,24,271 72,60,663
PBDIT -11,11,875 13,55,229 12,18,837
Depreciation 4630 2000 2000
PBIT -11,16,505 13,53,229 12,16,837
Interest on Debt 13% 61382 61382 61382
PBT -11,77,887 12,91,847 11,55,455
(-) corporate tax, 30% -353366 387554 299836
PAT -8,24,521 9,04,293 8,55,619
Net Profit/sales -824521.00 904293.00 855619.00

Assets Amount Depreciation

Cooking Utensils 4630 4630

* If such crockery & kitchen items are subject to frequently replaced i.e. used
within one year then there is no requirement to consider as assets and it
should be considered as consumables in the very first year (i.e. 100% charged
to Profit & Loss Account)

Hence this is the overall financial plan of the food truck