Nine sections tuned for trucks — routes instead of leases, commissary instead of buildout, and the permit maze nobody warns you about. Free, no signup.
One page, written last: the concept in a sentence, the market, how much you need, what it returns, and why you're the team. Lenders decide whether to keep reading here — lead with the numbers and the hook.
Cuisine, service style, check average, hours, and the one-line answer to 'why does this neighborhood need it?' Include the name, brand feel, and two or three comparable concepts in other cities that prove the model.
Who eats here, when, and what they pay today. Map competitors within a mile, their price points and weaknesses, plus the traffic generators — offices, schools, nightlife — that feed your dayparts.
Food truck tip: Your market analysis is a route map: lunch clusters, breweries without kitchens, events, and private catering. Show a week's schedule with expected covers per stop.
The opening menu with target plate costs and prices. Show your food cost percentage math on three signature items — it signals operator competence more than any other page. Keep the opening menu small.
How the first 1,000 guests find you: Google Business Profile, opening push, direct online ordering on your own domain, an email/SMS list from day one, and the loyalty loop that brings visit two. Name the tools and the budget.
Food truck tip: The truck's location changes daily, so your channel can't: post the schedule everywhere, and take pickup pre-orders on your own site so regulars order before you park.
Hours, staffing plan by daypart, suppliers, the POS and ordering stack, and who does what daily. Include prep flow and a service-style walkthrough of one guest's visit from order to payment.
Food truck tip: Name your commissary and its cost — most cities require one, and lenders know to look for it. Include a truck-down contingency plan.
Ownership structure, who runs the kitchen, who runs the floor and the books, plus advisors. If experience is thin, name the operators or consultants filling the gap — lenders fund teams, not menus.
Itemized startup budget — buildout, equipment, permits, deposits, opening inventory, training payroll, technology — plus a 20% contingency and six months of fixed-cost working capital. Then the funding stack: cash, loans, investors, and what each gets.
Food truck tip: The truck itself is $50k–$120k of this budget (used vs. custom build). Budget the wrap, generator, and first-year repairs separately — they're the lines everyone forgets.
Monthly P&L for year one, quarterly for years two and three. Revenue built bottom-up (covers × check average × dayparts), prime cost held under 65%, and a clearly marked break-even month. Include a slow-ramp scenario — lenders trust plans that survive pessimism.
Startup range: $95k–$180k all-in — truck, kitchen build, wrap, permits, and working capital · Timeline: 3–6 months from truck purchase to first service. Print this page or work through it section by section — the order is the one lenders read in.
Write sections 2 through 9 in order, then the executive summary last — it's a distillation, not a draft. Two numbers anchor the whole document for a food truck: startup costs typically run $95k–$180k all-in — truck, kitchen build, wrap, permits, and working capital, and the realistic timeline is 3–6 months from truck purchase to first service. Plans get rejected for optimistic revenue and missing working capital far more often than for weak prose.
Build the financial sections with real numbers, not placeholders: cost your signature items with the food cost calculator, price them with the menu pricing calculator, and sanity-check the whole model against the profit margin calculator— if the plan needs a 15% net margin to work, the plan doesn't work.
And write section 5 like it matters, because it decides your margins for years: a food truck that launches with direct ordering on its own domain and a guest list from day one never has to buy its own customers back from marketplaces and ad platforms later.
Get the operator margin playbook — food cost targets, pricing moves, and win-back flows that pay for themselves. One or two emails a month, no spam.
Cost a recipe ingredient by ingredient, get cost per serving and food cost percentage.
PricingTurn plate cost and a target food-cost % into a menu price, with margin and markup.
FinanceEnter monthly revenue and costs to see prime cost, net margin, and break-even.
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