Dr. Paul Borosky, DBA, MBA Business Consultant & Fractional CFO One Truck. $240,000 Gross. And Almost Nobody Can Tell You What Is Left. Owner-operators do not usually fail because the freight dried up. They fail because nobody ever added up what the truck costs to run, so every decision after that is a guess with
Owner-Operator Trucking: The Problems That Sink Owners Read More »
Dr. Paul Borosky, DBA, MBA Business Consultant & Fractional CFO An $18 Delivery Order Leaves $8. The Window Leaves $12.36. Food truck delivery profitability depends on whether delivery adds enough money after food, packaging, platform fees, and extra work. Calculate that amount separately from walk-up sales. If a delivery order replaces a more valuable window
Food Truck Delivery Profitability After Fees and Labor Read More »
Dr. Paul Borosky, DBA, MBA Business Consultant & Fractional CFO Cheaper Ingredients, Longer Mornings. Count Both. Vegan food truck menu costs include the usable ingredients, preparation time, packaging, and food you buy but cannot sell. Compare a purchased substitute with a house-made version using all of those costs before deciding which belongs on the menu.
Vegan Food Truck Menu Costs Including Prep and Waste Read More »
Dr. Paul Borosky, DBA, MBA Business Consultant & Fractional CFO One Kitchen, Two Formats. Cost Them Separately. A Mediterranean food truck menu can share rice, vegetables, dips, and proteins across bowls and wraps, but cost each finished meal separately. The bread, filling weight, packaging, and assembly work change with the format. Shared ingredients simplify purchasing;
Mediterranean Food Truck Menu Costs for Bowls and Wraps Read More »
Dr. Paul Borosky, DBA, MBA Business Consultant & Fractional CFO Cost the Bowl First. Then Grow the Menu. An Asian fusion food truck menu needs a clear connection between its dishes. Choose a main format, such as rice bowls, and give each dish a defined protein, sauce, and finish. Then cost those portions and list
Asian Fusion Food Truck Menu Planning and Bowl Costs Read More »
Dr. Paul Borosky, DBA, MBA Business Consultant & Fractional CFO Price the Booking. Not the Dessert. Dessert truck catering pricing should cover the complete booking: the desserts, preparation, travel, setup, service, and cleanup. Calculate that total before deciding on a per-person price. A host may buy 150 servings, but you still have to take the
Dessert Truck Catering Pricing From Serving to Event Quote Read More »
Dr. Paul Borosky, DBA, MBA Business Consultant & Fractional CFO Pick the Format First. Then Buy the Oven. A pizza food truck menu should start with how the customer buys the food: a whole pie, a few slices, or a meal at a catered event. Choose that format before ordering an oven because each one
Pizza Food Truck Menu Planning for Pies and Slices Read More »
Dr. Paul Borosky, DBA, MBA Business Consultant & Fractional CFO The Morning Stop Is the Unit. Not the Day. Coffee truck profitability depends on how many orders you can sell during the time customers actually want coffee, and what those orders leave after their costs. Start with the morning stop's labor, travel, and setup costs,
Coffee Truck Profitability Starts With the Morning Stop Read More »
Dr. Paul Borosky, DBA, MBA Business Consultant & Fractional CFO The Cooked Pound Is the Real Price. Your BBQ food truck food cost starts with the raw meat purchase, but it is the usable cooked meat that determines what each plate costs. Weigh the finished batch, price the portion from that weight, and include sides
BBQ Food Truck Food Cost From Raw Brisket to Sold Plates Read More »
Dr. Paul Borosky, DBA, MBA Business Consultant & Fractional CFO The Order Sells, Not the Patty. Build a burger food truck menu around the complete order you can serve during lunch, including the fries if you promise them. Start by costing the raw beef portion, bun, toppings, and packaging. Then check whether the griddle and
Burger Food Truck Menu Costs and Griddle Capacity Read More »