JUST RELEASED THE ULTIMATE FOOD TRUCK GUIDE OVER 20 PAGES OF RESOURCES TO SPEED UP YOUR FOOD TRUCK PROCESS! marketingfoodonline.com/products/ultimate-food-truck-starter-guide-2022 QR CODE FOOD TRUCK: bit.ly/3J002lR FOD TRUCK WRAP: bit.ly/3hXJpLO FOOD TRUCK BUSINES PLAN: bit.ly/3hU9Rps Best Food Truck Books: amzn.to/3HbW7kw Food Truck Wrap design: bit.ly/3Hg35oF Food truck logo: bit.ly/341WnEw Food Truck menu Design: bit.ly/3JnAIXC Food Truck Books For Start UPS!!: amzn.to/3pvYo4c Food Truck Equipment: amzn.to/3esMgdQ Food Truck Marketing: bit.ly/3yZOZou Food Truck Business Plan: bit.ly/3JnFPa4 Incorporate your Food Truck Business: bit.ly/3hAsnUw FREE Incorporate Food Truck PLUS state FEES!!: bit.ly/2Ku30Go FOOD TRUCK RESOUCRES: marketingfoodonline.com/collections/food-truck-business-resources FOOD TRUCK PODCAST LISTEN ON THE GO: www.spreaker.com/episode/47006021 we are part of fiverrr, amazon and affiliate programs and may receive compensation for orders placed through the above links
It might be simplistic, but I just times food cost by 4. Sometimes it might be a little in comparison to other vendors so I round it up, but am still competitive
food truck prices are high compared to a restaurant in direct comparison and by pricing strategy...typical in a restaurant is 3+ x food cost is menu price and they have a BUILDING with higher maintenance costs to pay DUH...that .35 is supposed to include your cost plus staff in it.... Your profit markup from JUST food should not be 65%....no wonder food truck prices are so high when they rape you so bad for profits from just the cost of the food
This is where the food business falls apart. Kitchen rental is very expensive. Transportation, cold storage, event fees, labor costs, insurance, packaging cost, and a healthy profit margin for distributors, brokers, and yourself are all going to drive your retail price way up. Especially in the beginning when your costs are spread across fewer units
Curious, if purchasing a pre packaged product like an ice cream, what is the suggested mark up in a food truck? This might be completely different equation.
There's no answer to this question as it all depends. It depends on volume of sales and your personal preference and what customers are willing to pay. If you pay 10 bucks for ice cream and cones and sell them for 20 you've doubled your money which is great but if you only make 10 dollars a day you're going to go out of business.
The target food % is decided by you. Using his example, a burger that costs $1.50 I want a 20% target. 1.50 / .20=$7.50. $7.50 would be the menu price, $1.50 is the cost of ingredients. The ingredients make up 20% of the retail price. 80% is left for profit and wages. 20% is not the profit margin. Hope that helps. Took me a while to figure out what he was explaining. The higher you make the target food % the less will be left for wages and profit.
@KacieDJ essentially what percentage or your gross profit do you want to be spent in ingredient costs. Guy does not explain this method clearly at all.
![What is The Difference Between a Food Cart and Food truck [ Food truck VS Food Cart VS Food Trailer]](http://i.ytimg.com/vi/rHSDN2BTSCo/mqdefault.jpg)
JUST RELEASED THE ULTIMATE FOOD TRUCK GUIDE OVER 20 PAGES OF RESOURCES TO SPEED UP YOUR FOOD TRUCK PROCESS! marketingfoodonline.com/products/ultimate-food-truck-starter-guide-2022
QR CODE FOOD TRUCK: bit.ly/3J002lR
FOD TRUCK WRAP: bit.ly/3hXJpLO
FOOD TRUCK BUSINES PLAN: bit.ly/3hU9Rps
Best Food Truck Books: amzn.to/3HbW7kw
Food Truck Wrap design: bit.ly/3Hg35oF
Food truck logo: bit.ly/341WnEw
Food Truck menu Design: bit.ly/3JnAIXC
Food Truck Books For Start UPS!!: amzn.to/3pvYo4c
Food Truck Equipment: amzn.to/3esMgdQ
Food Truck Marketing: bit.ly/3yZOZou
Food Truck Business Plan: bit.ly/3JnFPa4
Incorporate your Food Truck Business: bit.ly/3hAsnUw
FREE Incorporate Food Truck PLUS state FEES!!: bit.ly/2Ku30Go
FOOD TRUCK RESOUCRES: marketingfoodonline.com/collections/food-truck-business-resources
FOOD TRUCK PODCAST LISTEN ON THE GO: www.spreaker.com/episode/47006021
we are part of fiverrr, amazon and affiliate programs and may receive compensation for orders placed through the above links
It might be simplistic, but I just times food cost by 4. Sometimes it might be a little in comparison to other vendors so I round it up, but am still competitive
food truck prices are high compared to a restaurant in direct comparison and by pricing strategy...typical in a restaurant is 3+ x food cost is menu price and they have a BUILDING with higher maintenance costs to pay
DUH...that .35 is supposed to include your cost plus staff in it.... Your profit markup from JUST food should not be 65%....no wonder food truck prices are so high when they rape you so bad for profits from just the cost of the food
This is where the food business falls apart. Kitchen rental is very expensive. Transportation, cold storage, event fees, labor costs, insurance, packaging cost, and a healthy profit margin for distributors, brokers, and yourself are all going to drive your retail price way up. Especially in the beginning when your costs are spread across fewer units
Dude they never gonna sell burgers if they keep wrapping them that slow
LOL! The stock footage is comical:) Obviously Actors, not Cooks.
I'm dead 🤣🤣🤣🤣🤣🤣😭😭😭😭😭
@@Robroy333😂😂
Curious, if purchasing a pre packaged product like an ice cream, what is the suggested mark up in a food truck? This might be completely different equation.
There's no answer to this question as it all depends. It depends on volume of sales and your personal preference and what customers are willing to pay. If you pay 10 bucks for ice cream and cones and sell them for 20 you've doubled your money which is great but if you only make 10 dollars a day you're going to go out of business.
See what they retail for and go from there!
how do you find the target food %?
exactly!!! Not even discussed.
The target food % is decided by you. Using his example, a burger that costs $1.50 I want a 20% target. 1.50 / .20=$7.50. $7.50 would be the menu price, $1.50 is the cost of ingredients. The ingredients make up 20% of the retail price. 80% is left for profit and wages. 20% is not the profit margin. Hope that helps. Took me a while to figure out what he was explaining. The higher you make the target food % the less will be left for wages and profit.
A 20% “return?” Is that what we mean?
@KacieDJ essentially what percentage or your gross profit do you want to be spent in ingredient costs.
Guy does not explain this method clearly at all.
@@arpadcsorba2053 ❤️ Oh my word!!! You made that sooo understandable! Thank youuu!
I got A's in math but u lost me
30% of 100 is not .33 lol
Lol,and if you wrap a sandwich that slow,you're fired,lol
Me i grow most of the vegetables