Free & Smooth

smoothie truck
Jessica Brown & Grace
Cucco
Who we are
★ We noticed a need for restaurants and/or food trucks that have a limited
options for customers with food allergies
★ Goal: Desire to provide healthy smoothies for those with food allergies
Market Research
★ Many directions to go with your idea that allows freedom of use
★ Many quit their 9-5 jobs to follow their dream
★ LEED qualities
★ Charity work
★ Crazy truck design
★ Use of Farmers market
★ Use of social media
HACCP Procedures
1. Describe the food and its distribution
a. The food has will be served cold and stored at the appropriate
temperature. There will be a thermometer that is checked each shift to
ensure the refrigerator is at the proper temperature. The food will be
distributed through the trucks service window. Customers can line up,
order their food, pay and receive their order from the window of the truck.
Any necessary utensils will be given to the customer from the service
worker when they are given their order.
2. Intended use and customers of the food
a. The food will be served to customers passing by the farmers market or
whatever location we are stopped. It will be portable so they are free to eat
it wherever they wish.
HACCP Flow Chart
Principles
1. Conduct hazard analysis
a. Does the food have any ingredients with microbiological hazards?
b. Are there any chemical or physical hazards such as mislocation of cleaning
equipment?
c. Does potable water need to be used and where will the water come from?
d. What hazards may arise if there is any cross-contamination?
e. Does the food allow for the survival or multiplication of pathogens in storage?
f. Are thermometers being used to ensure consumer safety?
g. Will there be any misconduct in how the food is obtained?
Principles
2. Determine Critical Control Points
To prevent bacterial growth the fruit and milk, they will be stored at 32 degrees
fahrenheit using a calibrated thermometer in the freezer and refrigerator.

3. Establish Critical Limits

The fruit will be stored at a low humidity and will not be served past its
expiration date

4. Establish monitoring procedures

Every type of fruit will be tested at the beginning of each shift by the employees
to make sure it is being stored at the proper temperature. It will then be
recorded on the food temperature chart.
Principles
5. Establish Corrective Actions
If the refrigerator temperature is not at the ideal level, then the temperature will be adjusted. If it has been an
extended period of time since the temperature was last checked, then the fruit will be discarded. Every time
the temperature is taken, it will be recorded on the food temperature chart until the safe temperature is met.

6. Establish verification procedures

At the beginning of each season, the managers and employees will be taught the procedure as part of training.
The manager will will review the HACCP and verify that it is functioning properly. At the end of every week,
they will check the food temperature sheets to make sure that all food is being served at the proper
temperature.

7. Establish record-keeping and documentation procedures

The HACCP plan will be posted on the wall of the van so that any employee can review it if needed. It will say
what temperature the refrigerator should be as well as how to calibrate and use a thermometer. In the truck
we will keep a binder of the food temperature sheet for the week to be stored. At the end of the month, the
owners will review each weeks temperature sheet and place the papers in a yearly binder, separated by
months.
Menu
★ Option to make your own bowl or a a
signature smoothie
★ All ingredients will be allergen free and
organically sourced inside california
○ peanuts, dairy, soybean, and eggs
★ $6.00 for signature smoothie + 50¢ for
each add-in or topping
★ $8.99 for make your own bowl
○ Choose as much as you would like for add-ins,
each topping is 50¢ extra
Factor pricing method
★ Used ⅓ of the raw food cost
to cover labor, ⅓ for
materials, and ⅓ + remainder
for profit
Nutritional analysis of items pt. 1
Nutritional analysis of items pt. 2
Quantified recipe
Original Recipe: Protein Paradise
- ½ banana
- 1 cup orange juice
- ¼ cup mango
- ¼ cup pineapple
- 1 scoop protein powder
- 2 tablespoons chia seeds
- 2 tablespoons coconut shavings
Quantified:
- 150 bananas
- 18.75 gallons orange juice
- 75 cups mango
- 75 cups pineapple
- 300 scoops protein powder
- 600 tablespoons chia seed
- 600 tablespoons coconut shavings
Instructions
1. Place all ingredients in blender
2. Blend ingredients
3. Pour portions into serving cups
Truck description
★ 13ftx7ftx7ft
★ Pulled by truck we already own
★ Main door in the back
★ Working station
★ Two compartment sink
★ Pantry
★ Order/pickup window
★ Freezer and refrigerator
Operation hours and location
★ 10:00 A.M. to 2:00 P.M.
★ The Original Farmers Market of Los Angeles
★ Will start out being permanently parked at this location then venture out in the
future
Regulations
★ Vehicle inspection by Public Health department of LA county
★ Zoning department
★ Public health permits by Public Health department of LA county
★ California State Health Department
★ LA County Health Department
★ California state business license
★ California House and Community Development
★ EPA
★ FALCPA
★ ServSafe and food handlers permit
★ California meal break law
Temporary Food Handler Application
LEED
★ Gold level
★ One of our highest concerns is for the environment
★ Pull trailer
○ allows us to use our already owned cars to pull the truck and use efficient,
biodiesel fuel
★ Biodegradable cups, bowls, and utensils from Green Paper Products
Staff
★ 2 owners: The owners will be able to lend a hand when needed. They can fill in
as managers or work as employees and take orders and make smoothies. They
will run the social media as well.
★ 2 managers: Managers will act as supervisors to make sure everything runs
smoothly. They can take customer complaints, deal with emergencies, and get
supplies if needed. They will know how to make smoothies and take orders and
can cover for employees if necessary. They can also train new staff. ($20/hr)
★ 8 employees: There will be 2 employees at every shift. One will make smoothies
and one will take orders and collect money. We chose to have 8 employees so
that their schedules can be flexible and these positions will switch off after their
mid-day break ($11/hr)
Organizational chart
Hiring process
★ All workers aged 15 - 18 must obtain a work permit and submit to school
district
★ Interview
★ Hire
★ Training
★ ServSafe certification
Training
★ 4 hours
○ will be paid their hourly wage for their time.
★ Training will include new hire orientation discussing our values as a company,
where we started, why we started, and what we hope to see of our company in
one year.
★ They will receive a tour of the truck and be given an overview on how
cleanliness is of out highest standards.
★ They will be taught how to make each smoothie efficiently, how to clean
equipment, where each ingredient is located, how to use our ordering system,
and what to do when we are out of an ingredient.
★ When completed, they must be able to make a smoothie in front of us in a timely
manner and show proper food handling and cleanliness techniques.
Training module: making “You Think You’re
Smoother Than Me”
Policy and Procedure
★ Being an allergen friendly food truck, it is incredibly important to be as sanitary
as possible.
○ Change gloves before making a smoothie for a patron with specified coconut allergy
○ Use Blendtec rapid rinse after making every smoothie
○ When a customer with an allergy comes in, clean blender in use with warm water
and soap and wipe down counter with cleaning wipe found above the sink
○ Wear apron at all times
○ Wash hands frequently
○ Be sure to keep all ingredients separated to prevent cross contamination by keeping
the caps on them and taking your time while making each smoothie or smoothie
bowl.
Marketing
 Free & Smooth
Kitchen Type: Food Truck
Jessica Brown and Grace Cucco
Overview of the Project
Smooth & Free Food Truck has been created to fulfill the wants and desires of
individuals with food allergies in California, both tourists and natives. We aim to bring
allergen-friendly and nutritious smoothies and smoothie bowls at an affordable cost for these
patrons every day from 10:00 A.M. to 2:00 P.M., allowing them to feel refreshed on their lunch
break or while strolling through the lively city of Los Angeles.
We noticed how this area were filled with companies supplying similar items to their
customers, however, none of them supply the same service we will. Others lack proper
equipment and ingredients of which allow them to call their truck “allergen-friendly”, than
meaning their products contain trace amounts of the main allergens: peanuts, dairy, soybean, and
eggs.​ ​ Our food truck will not participate in such practices, allowing customers to feel safe when
trusting our allergen-friendly label. Our ingredients are organic, they come directly from the
local source with very little to no processing in between. This ensures no cross-contamination of
our foods with those that may contain the four major allergens as stated previously. We also will
not operate if our allergy inspection was not deemed sufficient, and will fix whatever is
necessary the second we receive feedback.
The food truck will be 13 ft L x 7 ft W x 7 ft H and will be pulled by the already owned
truck that will hold excess equipment such as chairs, tables, and overflow ingredients. This will
allow full mobility of the truck such as where we park the truck for the day. We will be painting
the truck a pale pink with our logo covering the entire front of the truck. This will be in magenta,
cursive font. On the right side of the window, the menu and pricing will be placed listing options
of smoothies and potential ingredients for their custom smoothie. We will also have a menu
taped to the shelf that reaches out of the unit. Inside the truck, there will be a work counter used
for cutting and preparing the ingredients. Below the workstation will be shelves holding cups,
straws, and utensils. On the station, there will be two industrial Blendtec blenders with 20 inches
of space per unit then one blendtec JRE-612 rapid rinse cleaning system next to them, again
having 20 inches of space per unit. Along that same wall, there will be a large, two compartment
sink with the dimensions of 68"W x 25-1/2"D x 43-3/4"H including two 18 inch drain boards on
both sides and two 8’’ faucets. Above the sink will be soap and sanitation fluid dispensers along
with wet wipes to wipe surfaces down throughout the operation day. Across from the sink will be
a storage unit holding excess non-perishable ingredients that need not to be refrigerated, utensils,
cups, straws, napkins, and cleaning materials including extra sanitation soap, mopping fluid,
counter cleaner, sponges, mops, reusable towels, etcetera. The service station where orders will
be taken is to the left of to the storage unit and customers will receive their order in the window
directly next to that. In addition to this window, there will be a door on the left 7ft wall, which
will remain unlocked at all times with the option to stay open to prevent overheating of the truck.
Pass the windows, the far left of the truck will have an industrial refrigerator (27’’W x 31-⅞’’D
x 83-¼’’H) and chest freezer (37-13/16"W x 22-1/8"D x 35"H) holding all of the ingredients that
must be held in cold temperatures such as frozen or fresh fruit.
Outside of the truck on the side of the right 7ft door will be the 30-gallon, plastic potable
water system. The dimensions are 34’’ x 18’’ x 12’’ for the water tank itself, which will be filled
via hose from a nearby water source and cleaned with a water filter. There will be a water pump
and water heater directly below the sink. The wastewater/grey water system will be 45 gallons
(50% more of the potable water volume required in grey water tanks per California code) which
will be emptied into a sewer drain found near our location and has been verified for use.
The kitchen will be set up this way to allow full mobility for our workers, as the prep
crew can have their own location on the back side of the truck and servers on the front; they will
have everything they need in their area to do their job in an effective and efficient manner to give
our customers a speedy yet pleasant experience. There will be just about 30 inches of aisle space
in between the workspaces and about 53 inches in between the workspace and the window. to
help prevent workers from bumping into each other and increasing space. It is also important to
note that all the work stations, shelves, and appliances will be made of stainless steel to allow
ease of cleaning and durability.
Our operation will require 2 general workers and one manager per day. Our raw food
costs will be ⅓ of the rate of the smoothie so that the rest of the rate can go to paying employees
and buying supplies.

Kitchen Layout
Timeline

Date Action Personnel Involved

January 1st 2020 Set project budget Owners

January 3th 2020 Purchase truck Owners

January 4th 2020 Remodel design Owners

January 5th 2020 Select which design we need Owners

January 10th 2020 Obtain food code The Original Farmers market
construction permits, LA, owners
Register as merchant at
farmers market

January 15th 2020 Remove unnecessary Owners

components of truck

January 20th-February 8th Purchase materials involved Owners

2020 and begin construction

January 25th 2020 Research zoning rules and Owners

regulations

February 1st 2020 Install water system Owners

February 4th 2020 Inspection Building inspector and

california health departments

February 26th 2020 Review regulations and owners

guidelines for allergy friendly
restaurants

March 3rd 2020 Create new menu Owners

March 4th 2020 Post job openings Owners

March 10th 2020 Source ingredients from Owners

farms and distributors

March 15th 2020 Purchase biodegradable cups, Owners

bowls, straws, and utensils

March 15th-30th Interview potential staff Owners

members
 April 1st 2020 Hire staff Owners

April 3rd 2020- April 13th Train staff Owners

2020

April 3rd 2020-April 20th Attain food service permits Owners and staff
2020 and ServSafe certifications
for all staff

May 1st 2020 Grand opening at The Employees, managers,

Original Farmers Market, LA owners

Regulatory agencies
● Vehicle inspection Program by Public Health department of LA county
● Public health permits by Public Health department of LA county
● California State Health Department
● LA County Health Department
● California state business license
● California House and Community Development
Before opening and at least once a year the health departments will check our food truck to
ensure it is up to code. We will maintain an A standard in the maintenance of our facility. ​The
truck itself will be certified and inspected by the department of housing and community
development as well to allow use in the city of Los Angeles. We will be located within 200 feet
of an approved available toilet and handwashing facility that has been approved by the
enforcement agency for the use of our customers and workers. We plan to be located in the
Original Farmers Market, LA between 10:00 a.m. and 2:00 p.m., a location that has ample
sources for water and electricity via through cooperation with the city. There will always be a
bathroom location close by to fit california mobile food facility guidelines.

California State and Local Regulations for Mobile Food Service

● EPA
The Food Quality and Protection act (FQPA) from the EPA guidelines will be upheld throughout
our entire operation. We will be using all organic and trusted brands for our ingredients to ensure
no cross contamination of potential allergens and harmful pesticides. We desire the best for our
customers and will always do our research and ask questions about where the product was
sourced plus how it was made.
● FALCPA
Per the ​Food Allergen Labeling and Consumer Protection Act (FALCPA), cross contact can and
should not occur through all hours of operation.​ ​Our equipment, and ingredients, have been
inspected thoroughly to be sure that there has been zero contact with allergens through
production and development of such. To clean our blenders, we will acquire the Blendtec
JRE-612, a rapid-clean cleaning system that deep cleans the Blendtec blender thoroughly after
use, especially when coconut milk was used as an ingredient. This will be used to ensure that no
trace contents of coconut residue will be passed over to the next customer.
● ServSafe and Food handlers permit
At least one employee working must be ServSafe certified, although we will require every
employee to be certified and have a food handler card. The employee must obtain this within 30
days of hire, which we will provide funding for them to do so.
● California meal break law
Every employee will receive a 30 minute break somewhere during their shift, which will be one
at a time to allow the manager to cover their position.
● Work permits
All children ages between 15-18 years old must obtain a work permit (form B1-1).

HACCP Plan
Procedures
1. Describe the food and its distribution
a. The food has will be served cold and stored at the appropriate temperature.
There will be a thermometer that is checked each shift to ensure the refrigerator
is at the proper temperature. The food will be distributed through the trucks
service window. Customers can line up, order their food, pay and receive their
order from the window of the truck. Any necessary utensils will be given to the
customer from the service worker when they are given their order.

2. Intended use and customers of the food

a. The food will be served to customers passing by the farmers market or whatever
location we are stopped. It will be portable so they are free to eat it wherever they
wish.

3. Flow Diagram of the Process

Principles
1. Conduct hazard analysis
a. Does the food have any ingredients with microbiological hazards?
b. Are there any chemical or physical hazards such as mislocation of cleaning
equipment?
c. Does potable water need to be used and where will the water come from?
d. What hazards may arise if there is any cross-contamination?
e. Does the food allow for the survival or multiplication of pathogens in storage?
f. Are thermometers being used to ensure consumer safety?
g. Will there be any misconduct in how the food is obtained?
2. Determine Critical Control Points
To prevent bacterial growth the fruit and milk, they will be stored at 32 degrees
fahrenheit using a calibrated thermometer in the freezer and refrigerator.

3. Establish Critical Limits

The fruit will be stored at a low humidity and will not be served past its expiration date

4. Establish monitoring procedures

 Every type of fruit will be tested at the beginning of each shift by the employees to make
sure it is being stored at the proper temperature. It will then be recorded on the food
temperature chart.
5. Establish Corrective Actions
If the refrigerator temperature is not at the ideal level, then the temperature will be
adjusted. If it has been an extended period of time since the temperature was last
checked, then the fruit will be discarded. Every time the temperature is taken, it will be
recorded on the food temperature chart until the safe temperature is met.

6. Establish verification procedures

At the beginning of each season, the managers and employees will be taught the
procedure as part of training. The manager will will review the HACCP and verify that it is
functioning properly. At the end of every week, they will check the food temperature
sheets to make sure that all food is being served at the proper temperature.

7. Establish record-keeping and documentation procedures

The HACCP plan will be posted on the wall of the van so that any employee can review
it if needed. It will say what temperature the refrigerator should be as well as how to
calibrate and use a thermometer. In the truck we will keep a binder of the food
temperature sheet for the week to be stored. At the end of the month, the owners will
review each weeks temperature sheet and place the papers in a yearly binder,
separated by months.

LEED

LEED quality is just as important to us as our product. While aim to provide top of the
line products to consumers, our morals push us to do so for the environment as well. Our food
truck we will purchase is a pull-trailer. This allows us to use our already owned cars to pull the
truck and use efficient, biodiesel fuel. Biodiesel fuel is ​developed from vegetable oils, animal
fats, or recycled restaurant grease for use in diesel vehicles or any equipment that operates on
diesel fuel. The form of which we will use is B20, which ranges from 6% to 20% biodiesel
blended with petroleum diesel. The benefits of using this are as follows: increasing mileage on
the vehicle, a positive energy balance, reduced nitrogen oxide emissions to nearly zero, it is safe
to store due to a high flash point, and it improves engine operation. To further out LEED
qualities, we will be using biodegradable bowls, cups, straws, and spoons from Green Paper
Products. These items are petroleum free, certified compostable, have a high temperature
resistance, and are non-toxic and non-porous. All of these qualities drew our attention because
they keep our environment and customers best interests in mind. With these qualities, we will be
gold level LEED.
Temporary food handler application
Rational for Selling Prices
We chose to sell our smoothies for $6.00 + 50 cents/topping or additional item because
we wanted our smoothies to be affordable and we also wanted to make enough profit to pay our
employees, pay for supplies, and be successful. We determined that $6.00 for a simple smoothie
and having an additional cost for toppings was reasonable and customers who are would be
willing to pay extra can. 30% of this profit will go towards labor, 30% will pay for food cost, and
the remaining 30% will be the total profit.

Item Raw food cost Factor pricing Menu cost per Profit
per serving method (⅓ of item
price)

you think you’re 0.23 2.06x .33 = 0.85 $6.00 $3.94

smoother than (banana)+0.69
me (milk)+ .37 2.06 + (3 x 0.85)
(blueberries)+ = $​4.63
0.77 (1 scoop
protein) =​ $2.06

Protein paradise 0.23 (banana) + 2.79 x 0.33 = $6.00 $3.21

0.33 (OJ) + 0.99 0.92
(mango) + 0.35
(pineapple) + 0.77
(1 scoop protein)+ 2.79 + (3 x 0.92)
0.55 (chia) + (0.56 = $​5.55
(coconut shaving)
=​ $2.79

Berry blue 0.23 2.81 x 0.33 = 0.93 $6.00 $3.19

(banana)+0.69
(milk)+ .37 2.81 + 3 x 0.93=
(blueberries)+ $​5.59
0.64 (4
strawberries) +
0.55 (chia) + 0.33
(sunbutter) =
$​2.81

Chocolate candy 0.23 2.30 x 0.33 = 0.76 $6.00 $3.70

(banana)+0.69
(milk)+ .37 2.30 + (3 x 0.76)=
(blueberries) + $4.57
0.56 (coconut
shavings) + 0.45
(chocolate chips)
=​ $2.30

People Required

Position Number of people Justification

 Owner 2 The owners will be able to
lend a hand when needed.
They can fill in as managers
or work as employees and
take orders and make
smoothies. They will run the
social media as well.

Manager 2 Managers will act as

supervisors to make sure
everything runs smoothly.
They can take customer
complaints, deal with
emergencies, and get supplies
if needed. They will know
how to make smoothies and
take orders and can cover for
employees if necessary. They
can also train new staff.

General Employee 8 There will be 2 employees at

every shift. One will make
smoothies and one will take
orders and collect money. We
chose to have 8 employees so
that their schedules can be
flexible.

Organizational Chart
Two managers hired and six general employees below the owners. Two general workers
and one manager will be working per four-hour work day. To ensure that the employees do not
get exhausted, we will have a rotating schedule. A sample is seen in the table below. Shifts can
change due to employees requests, such as switching shifts or covering for a fellow employee.
Placements will be discussed in training.

monday tuesday wednesday thursday friday saturday sunday

Manager 1 Manager 1 Manager 2 Manager 2 Manager 1 Manager 2 owners

Employee Employee Employee Employee Employee Employee Employee

1 3 5 7 3 5 1

Employee Employee Employee Employee Employee Employee Employee

 2 4 6 2 4 6 2

Flow Chart

Hiring Process
Individuals who apply on our website for this seasonal job lasting from May to
September will be be called for an in-person interview. This interview will ask basic questions to
guide a conversation to see if they are able to engage customers in the way we desire. We will be
looking for personable, dependable, organized, efficient, and good problem solving
characteristics in the individual, people who value the concern for food allergen protection and
awareness, those who value sustainability, and those who see our values as unique and
worthwhile. For managers, a degree in a business related field is preferred although we will
highly consider those who have a background in nutrition or public health related field. They
must have at least 1-2 years of experience in the business field, being through an internship or a
position allocating them a salary. Moreover, we will accept entry-level managers. Their salary
will be based on an hourly wage of $20.00/hour and work one hour before open and one hour
before closing. Managers must have an elite understanding of marketing technique, be able to
problem solve efficiently, one who is passionate about their job, and must be able to mediate
employee complications throughout the work day. They must be able to communicate
effectively, schedule employees based on their availability, and be able to stay up to date of food
expiration and stock, grey water emptying and cleaning schedules. For all of these individuals,
they must be able to go through a ServSafe certification and obtain a Food Handlers card within
30 days of hire, which we will provide for them. Workers must be able to stand for at least 2
hours, they will receive a 30 minute lunch break halfway (2 hours) into their shift where the
manager will cover their responsibilities for those 30 minutes.
Job Descriptions
General employee:
- Expected to see this position as a seasonal recurrent position between May and
September
- Will have the potential to return outside of the season for booking events
- Must be personable, dependable, organized, efficient, hardworking, dedicated, and have
good problem solving characteristics
- Be able to attain ServSafe certification and a food handlers card (certification training
provided)
- Will be making products and taking orders through our ordering system
- Be able to take orders in a timely manner and accurately
- Work for 4 hours (10:00 am to 2:00 pm) with 1-30-minute break per shift. Must be
available during these times.
- Be able to stand for 2 hours at a time
- Understand proper handling of blenders, how to chop and prepare fruits, how to clean
blenders properly and prevent cross-contamination (on-site training provided)
- Will earn California minimum wage of $11.00/hour
- Will work only for the season we are open from May to September
Shift manager:
- Expected to see this position as a seasonal recurrent position between May and
September
- Have at least 1-2 years of experience in the business field, being through an internship,
college course work or a position allocating them a salary. We will accept entry-level
managers
- A degree in a business related field is preferred although we will highly consider those
who have a background in nutrition or public health related field
- Be able to attain ServSafe certification and a food handlers card (certification training
provided)
- Be able to communicate effectively and appropriately
- Schedule employees based on their availability
- Be able to stay up to date of food expiration and stock, grey water emptying and cleaning
schedules
- Be able to solve complications with customers and keep their best interest in mind
- Will work outside of operating hours to prepare for the next day. Will be expected to
contribute to developing a charity events, new ingredient sourcing when needed,
restocking and inventory, new smoothie ideas, etc.
- Will have the potential to return outside of the season for booking events
- Will earn $20.00/hour
General Training and Video
Training for general employees will occur, once they have obtained proper certifications,
over one working day (4 hours) and will be paid their hourly wage for their time. Training will
include new hire orientation discussing our values as a company, where we started, why we
started, and what we hope to see of our company in one year. This will help immerse them into
the small business community and hopefully make them feel like family to us as their hard work
and dedication is beyond appreciated. They will receive a tour of the truck and be given an
overview on how cleanliness is of out highest standards. They will be taught how to make each
smoothie efficiently, how to clean equipment, where each ingredient is located, how to use our
ordering system, and what to do when we are out of an ingredient. When completed, they must
be able to make a smoothie in front of us in a timely manner and show proper food handling and
cleanliness techniques.

Video: how to make “you think you’re smoother than me?” smoothie
https://drive.google.com/file/d/1s22QTIWgFE-7bDcLZK1xIrABczK5i3ib/view?usp=sharing

Policy
Being an allergen friendly food truck, it is incredibly important to be as sanitary as possible. This
requires employees to be wearing gloves at all times and change them as frequently as possible,
especially when a patron notes an allergy to coconut or another ingredient on our menu.

Procedure
1. Change gloves before making a smoothie for a patron with specified coconut allergy
2. Use Blendtec rapid rinse after making every smoothie
3. When a customer with an allergy comes in, clean blender in use with warm water and
soap and wipe down counter with cleaning wipe found above the sink
4. Wear apron at all times
5. Wash hands frequently
6. Be sure to keep all ingredients separated to prevent cross contamination by keeping the
caps on them and taking your time while making each smoothie or smoothie bowl.
This policy and procedure is important to prevent all risks of cross contamination of ingredients.
Our main goal as an allergen friendly food truck is to ensure safety of all customers, which is
exactly why we must emphasize cleanliness and sanitation. By cleaning blender and workbench
repeatedly, we ensure safety for our customers who have allergies.

Market research
Through the market research, we learned how many directions food truck vendors go
with their company. Many go out on their own to start their project with very little funding,
taking a great deal of time out of their schedules. Most have quit their 9-5 jobs to begin their
entrepreneur lifestyle. Once they have a plan in action they really do run with what they have,
being that they try their best to get their idea out into the world as fast as they can while still
sticking to government and state regulations and satisfying their customers.
Almost all had some sort of LEED in their truck’s design. This was typically done by
using biodiesel fuel which we planned to use in the truck that pulls the trailer. Also, we will be
using biodegradable utensils and cups or bowls like many of the trucks used. Once our business
grows, we hope to take part in charity work such as putting on fundraisers for schools across LA
or participating in food truck fairs at a charity walk.
As we were looking at all the food trucks, we noticed how intricate all the designs were.
This was to catch the eye of potential customers and to make them have interest in what we are
all about. This will help grow our clientele in addition to the advertisements we plan on doing. A
good portion of the trucks stressed how important advertising in the form of social media is due
to the variable locations they will be in. While we plan on initially staying stationary at The
Original Farmers Market in LA, we will still being using social media to gain a following of the
truck to help our future loyal customers learn about where we will be next, what events we are
doing, and about our new menu items.
Marketing and Advertising Concepts
We plan to pass out punch cards as incentive to be a return customer. We will be using
social media such as Facebook, Twitter, and Instagram to promote ourselves and any deals we
are having. We can also use social media to share our location, times we will be open,
promotions, and host monthly giveaways. We hope to spread our name around by word of mouth
and will be open every week at the original farmer’s market where we expect to interact with
numerous interested customers whom either have a food allergy and would like to be apart of the
fun or would just like to try our brand. To bring customers to our window while we are starting
up, we will have free samples available to try.

Smoothies for 300 people

Original Recipe:
Protein Paradise
- ½ banana
- 1 cup orange juice
- ¼ cup mango
- ¼ cup pineapple
- 1 scoop protein powder
- 2 tablespoons chia seeds
- 2 tablespoons coconut shavings
Quantified:
- 150 bananas
- 18.75 gallons orange juice
- 75 cups mango
- 75 cups pineapple
- 300 scoops protein powder
- 600 tablespoons chia seed
- 600 tablespoons coconut shavings
Instructions
1. Place all ingredients in blender
2. Blend ingredients
3. Pour portions into serving cups
Menu and Menu Analysis
You Think You’re Smoother Than Me Protein Paradise Analysis:
Analysis:

Berry Blue Analysis: Chocolate Candy Analysis:

Nutrition Analysis Report
We cannot provide a nutrition analysis report because our menu does not have the variety
needed to provide 3 meals a day nor are we open for this amount of time. We assume that our
customers will be drinking our smoothies as a post-breakfast or post-lunch snack, and not as a
meal. Our menu items are a good addition to an already balanced diet containing plenty of
healthy fat and protein sources. Our smoothies have no added sugar, but are high in
carbohydrates by nature, making them a great pre or post workout snack rather than a whole
meal. Overall, each of the smoothie’s calories range between 300-500 kcals per serving. They all
contain high values of fruit which bring in healthy amounts of antioxidants to the diet and at least
1 serving of fruit per smoothie. The protein in each smoothie is no more than 25 grams, which is
the recommended amount of protein a person should have per sitting.
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n=1o2&pla_adtype=pla&pla_mrctid=129424308&pla_channel=online&pla_prdid=6080539690
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