Food Truck Goals

Organization goals and objectives

Based on the research conducted by our team, we have established the main goals we want to set for our business and objectives that will help us achieve them. We used as a base the goal setting plan that Pat Flynn offers in his blog “FoodTruckr”. In this blog the author explains the steps that should be followed to effectively plan and start a Food truck business. The most important goals described and that every organization should have where sales figure goals, health inspection goals, customer loyalty goals, and menu and recipe goals (Flynn, 2014).

• Sales figure goal:

To have an average monthly earning of $40,000 or 480,000 per year.

On his book, “The Food Truck Handbook”, David Weber makes reference

To maintain a clean and code abiding restaurants is one of our main priorities. We want to offer our customers quality food that is made under the health code regulations. In order to achieve that the management team will assign a person to verify that everything in the food truck is under control. The check u would be done on daily basis.

• Customer loyalty

Caribbean bliss is based on offering customers food inspired on Caribbean cuisine. We want to offer some traditional dishes while adding some other fusion dishes inspired by our chef. In order to maintain the difference and attractiveness we would like to add a temporary special dish every month. It will give our customers the option of trying something new every month.

Challenges/Resolution

The two main challenges our company could face are attracting and retaining customers and job satisfaction. According to Tracy McAllister in her article “The Top 5 Challenges New Small Businesses Face”, attracting and retaining customers is one of the five top challenges new businesses encounter. In order to handle this challenge, we are offering commodities and dishes other food trucks do not offer. As a result, customers would be attracted to visit our food truck and our rewards program will motivate them to visit again. On the other hand, food trucks are not the most comfortable environments to work. The space is narrow and the shifts are long and late into the night. We want to make our employees feel comfortable and supply all the necessary equipment and ingredients they need on a timely manner. We also want them to feel safe and protected. The food truck would only park on secure and visible