Food Truck Marketing Analysis

RESEARCH PAPER -Uma Rajagopal & Shrayas Iyer

Analysis of Marketing mix on food truck

 ABSTRACT

This paper contains an analysis of the marketing mix on the recent explosion in gourmet food trucks. We shall explain various topics such as what is marketing mix, the 4 P’s, identifying the business main competitors and how marketing mix can be used in the food truck business. We use novel data from the internet, including food trucks’ real-time Twitter feeds, to support our theory. We also provide evidence suggesting that the growth in food trucks has increased social surplus for urban consumers by increasing access to food variety.

THEORETICAL ASPECTS REGARDING MARKETING MIX

 MARKETING

Society needs are increasing today more than ever, especially with the growing shortage of human and other resources. Managers are faced with limited resources available to meet those demands which are unlimited; but knowledge management is here to help the economy scientifically as well a set of skills and knowledge for the optimal use of limited resources. Marketing also needs to recognize the efforts put up by the exchange of resources (Venus, 1386). Marketing is a social and managerial process by which needs and desires of individuals and groups are provided through the production, supply and exchange of useful goods.

Marketing management can be defined as follows: "The analysis, planning, implementation and monitoring of programs to create, provide and maintain a profitable transactions process with the buyers, in order to achieve organizational goals (Cutler,

It’s very important to consider quality, design, features, packaging, customer service and any subsequent after-sales service.

a. Budget for a kitchen: Both Tavish and Neha used their home kitchens to run their food trucks and confess that it isn’t a sustainable option. Tavish. Juspreet and Ashish plan to use their restaurant’s central kitchen for the same, and are also open to providing the space and resources for other people that will be starting similar ventures.

b. Be flexible, because you can: Changing menus at a restaurant involves updating menus, recalibrating inventory orders, and other processes. Running a food truck, however, will allow you to shuffle your menu to capitalise on seasonal, local produce

c. Think smart: The fastest moving goods will always be dessert. The less involved, the better. While people are starved for good non-vegetarian food in the city, you can’t ignore the vegetarian population of Mumbai.Thats the reason their pav bhaji does so well.