Foodtruckstartupgrant

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Executive Summary

Tia Rosa's Kitchen on Wheels is a new food truck that will serve home-style lunches and plates at office parks, events and community gatherings, and cater private parties. Rosa has cooked for family and friends for years and wants to turn it into a business. A food truck lets her start with far less money than a restaurant and take the food to where hungry people already are.

With this grant we will buy and outfit a used food truck, get the permits and inspections we need, stock our first menu and launch with a simple brand and point-of-sale system.

We expect sales of $126,500 in Year 1, growing to $354,560 by Year 5. We expect losses of about $23,600 in Year 1 and $3,200 in Year 2, then a profit from Year 3 (about $23,600), growing to about $47,600 by Year 5. The truck starts with 2 jobs (the owner and one part-time helper) and grows to 4 people by Year 5.

We are asking the Tidewater Community Fund for $20,000 for kitchen equipment for the truck, permits and inspections, and opening food supplies. We are also putting in our own savings and a truck loan, so the grant is only part of the money in the project.

I am Rosa Martinez, the owner and head cook. The numbers in this proposal are estimates based on the assumptions listed at the end, not promises.

Company Description

Tia Rosa's Kitchen on Wheels is a new Florida limited liability company (LLC). Tia Rosa's Kitchen on Wheels is a new for-profit small business, 100% owned and run by Rosa Martinez, with fewer than five employees. We meet the Tidewater Community Fund's small business rule and will operate inside its service area. We will provide our business registration and any other documents the fund asks for.

Our mission. To serve good, honest food at a fair price and to bring a little warmth to the places where people work and gather.

Where we are today. Rosa cooks the menu for family events and has served it at church and community gatherings. She is ready to turn that into a business. Before we buy the truck, she will run a pop-up at three local events to test the menu and prices, visit at least 10 office parks and businesses to ask where a lunch truck would be welcome, and learn the county and state rules for mobile food vendors. If the tests show too little demand, we will adjust the plan before spending money.

What we do:
- Lunch plates and sandwiches at office parks and business areas on set days.
- Evening and weekend service at events, markets and community gatherings.
- Catering for private parties, offices and groups, by order.
- A short menu with a daily special.

How we are run. Rosa cooks and manages the truck. A part-time helper works the window and cleans up. We will use a licensed commissary kitchen for food storage and cleaning, as local rules require, and we will keep a simple daily record of sales and food costs.

Problem & Opportunity

Why this project is needed.

A food truck costs far less than a restaurant, but it still takes money for the truck, a commercial kitchen inside it, permits, insurance and the first round of food. A new owner with no sales history can find it hard to borrow enough, and every week the truck sits unfinished is a week without income. Many people also have no good lunch choice near where they work.

The gaps we see:
1. The upfront cost. Truck equipment, a generator, refrigeration and a point-of-sale system add up quickly before the first sale.
2. Permits and inspections. Mobile food vendors must meet health and fire rules, and the fees and inspections must be paid before opening.
3. Limited lunch choices. Many office parks and work sites have few places to eat nearby.
4. No track record. A new business has no sales history to show a lender.

What we will check before we open. We will run pop-ups, count how many people stop and what they buy, and visit businesses to learn where and when a truck is welcome.

Who benefits first. Office and warehouse workers looking for a fast, fair-priced lunch, families and groups at community events, and hosts of parties and meetings who want catering.

Products & Services

What the grant will pay for and what we will do.

1. Outfit the truck. Buy a used truck and install the griddle, fryer, refrigeration and prep equipment, plus a generator and a point-of-sale system.
2. Get permits and inspections. Complete the health, fire and business permits and inspections our county and state require.
3. Stock and launch. Buy the first round of food and supplies, add a simple wrap, menu board and logo, and open for lunch.
4. Build a weekly route. Set regular lunch days and event dates, with a published schedule.
5. Add catering and a helper. Take party and office catering orders and add a part-time helper as demand grows.

How we will measure results. We will count meals sold, average sale, days served, catering events and the cost of food as a share of sales, and compare them with our goals every month. We will ask customers what they would like to see on the menu.

Market Analysis

Who benefits and how.

- Jobs. The truck starts with 2 jobs and grows to 4 people by Year 4, with about $54,000 in wages in Year 1.
- Local dollars. We will buy food from local markets and suppliers where we can, and pay for the commissary kitchen and parking locally.
- Good food at work and events. A fast, fair-priced lunch for people with few choices, and a local business that supports community events.

How many we will reach. In Year 1 we expect to serve about 9,000 meals and cater about 10 events, growing to about 21,500 meals and 38 events by Year 5.

Competitive Landscape

Other choices people have, and how we fit.

- Other food trucks. They compete for the same events and lunch spots, so a clear schedule and reliable quality matter most.
- Fast food and cafes near work sites. They are close, but often the same menu everywhere.
- Packing a lunch. Many people would rather buy a hot meal if the price is right.

What makes us different: Home-style food from a family recipe book, a short menu done well, a published weekly schedule and friendly service.

Marketing & Sales Strategy

How we will reach lunch customers and event hosts.

- Ask office parks, warehouses and businesses to host the truck on a regular day.
- A weekly schedule posted on social media, our website and a sign at each stop.
- A free Google business listing and photos of the food and truck.
- Catering menus and flyers for offices, churches and event planners.

Marketing budget. About $5,400 a year in Year 1, growing about 6% a year.

Operations Plan

How the project will be carried out.

Timeline:
- Months 1 to 2: Run pop-ups, set the menu and prices, register the LLC and apply for permits
- Months 3 to 4: Buy and outfit the truck, install equipment, pass health and fire inspections
- Month 5: Add the wrap and menu board, buy opening food and start lunch service
- Months 6 to 9: Build a weekly route and take catering orders
- Months 10 to 12: Review results with our mentor and plan the second part-time helper

Space and suppliers. A used truck with a built-in kitchen, parked at a licensed commissary kitchen that we rent. Food comes from a local restaurant supplier and farmers markets. A mobile food equipment dealer will service the equipment.

Equipment. About $46,000 in all: Used food truck, ready to outfit ($30,000); Griddle, fryer, refrigeration and prep equipment ($11,000); Point-of-sale system and generator ($5,000). After that we set aside about $2,500 to $3,500 a year to repair and replace equipment as we grow.

Permits and safety. A state mobile food vendor license, a county health permit, a fire inspection, a city business license, food handler training and general liability and vehicle insurance. We will confirm the exact rules with our county and state before we buy the truck.

Records and reporting. We will keep records of each day's sales, temperatures and cleaning. Grant money is tracked separately, and we will send the funder a short report with receipts at the end of the grant year.

Management & Organization

Who leads the business.

Rosa Martinez, Owner and Head Cook. Rosa plans the menu, cooks, runs the truck and manages the money. Planned salary: $36,000 a year.

Our team. A part-time truck helper in Year 1 ($18,000 a year), growing to three part-time helpers by Year 4.

Advisors and help. A free mentor from SCORE or the Small Business Development Center (SBDC), an accountant for tax setup and a food safety trainer.

Money management. A bookkeeper will review our records every quarter, and we will track grant money separately.

Milestones Narrative

Our goals and how we will measure them.
- Year 1: Outfit the truck, pass inspections and open for lunch, about 9,000 meals and 10 catering events, $126,500 in sales and a loss of about $23,600; 2 people employed.
- Year 2: Build a weekly route and add a second part-time helper, about 13,500 meals and 18 catering events, $198,540 in sales and a loss of about $3,200; 3 people employed.
- Year 3: Add catering and reach our first profit, about 17,000 meals and 26 catering events, $260,860 in sales and a profit of about $23,600; 3 people employed.
- Year 4: Add a third helper and more event dates, about 19,500 meals and 32 catering events, $310,180 in sales and a profit of about $29,600; 4 people employed.
- Year 5: Serve more lunch stops and events, about 21,500 meals and 38 catering events, $354,560 in sales and a profit of about $47,600; 4 people employed.

How we will check our results. Meals sold, average sale, food cost, event dates and customer feedback are recorded every week. Each quarter we compare them with our goals and review them with our mentor.

Funding Request

What we are asking for, and how the money will be used. Our request: $20,000 from the Tidewater Community Fund for kitchen equipment for the truck, permits and inspections, and opening food supplies, for January through December 2027.

The request is spread across these budget lines:
- Equipment: Griddle, fryer, refrigeration and prep equipment for the truck, $11,000.
- Equipment: Point-of-sale system and generator, $5,000.
- Other: Permits, health inspection and licenses, $2,500.
- Supplies: Opening food and supplies, $1,500 (we add $2,000 of our own).

Other money in the project. We put in $2,000 toward opening food. A $52,000 truck loan and $15,000 of our own savings pay for the used truck ($30,000), the wrap, menu board and logo ($3,000), the first insurance payments ($2,000) and the cash we need while the truck builds up.

What the numbers show. Sales of $126,500 in Year 1 growing to $354,560 by Year 5, with losses of about $23,600 in Year 1 and $3,200 in Year 2, then a profit from Year 3 (about $23,600), growing to about $47,600 by Year 5. With this funding and our own money, the business has money in the bank at the end of every year, and the lowest year-end balance is about $18,500.

The loan. We plan a $52,000 truck and equipment loan at 12% over 7 years, with payments of about $918 a month (about $11,015 a year). These payments are already included in our cash flow. We chose 12% as a cautious planning rate. Ask the lender for the real rate, which may be lower or higher.

After the grant. The equipment is bought once. From Year 1 on, sales pay for food, fuel, the commissary kitchen, wages and insurance. We expect to lose some money in the first two years while we build a regular route and then to earn a profit.

Risks and how we will handle them:
- Slow early sales. We will test the menu at pop-ups first and build the route one stop at a time.
- Truck breakdowns. We will buy a used truck with a mechanic's inspection and keep a repair budget each year.
- Weather and event cancellations. We will book regular lunch stops and indoor catering to balance event days.

If we are just starting. A new food business can begin with a catering menu or a pop-up booth at markets using a licensed kitchen, then move to a truck once the menu and customers are proven. Pop-up sales records make a grant request stronger.

Appendix Notes

Documents to attach with this proposal:

- Your LLC registration and ownership papers.
- Quotes for the truck and equipment.
- Your menu and test results from pop-up events.
- Your permits, or proof you have applied.
- Letters from offices or event hosts who want the truck.
- Insurance quotes.
If you don't have any of this yet, no worries - let's continue.

The assumptions behind our numbers (change them in the Financials section to match your own):
- Truck Sales (lunch and events): about $13.00 per unit in Year 1, rising to $14.60; direct cost about $5.90 per unit, rising to $6.70; about 9,000 meals in Year 1, growing to 21,500.
- Catering and Private Events: about $950.00 per unit in Year 1, rising to $1,070.00; direct cost about $360.00 per unit, rising to $405.00; about 10 catering events in Year 1, growing to 38.
- Pay (a full year, per person): Owner / Head Cook $36,000, Truck Helper (part-time) $18,000.
- Other yearly costs in Year 1: Commissary Kitchen and Parking $7,200, Fuel, Propane and Generator $5,400, Insurance $3,600, Permits, Marketing and Events $5,400, Truck Repairs $2,400. These grow between 5% and 8% a year.
- Customers pay about 4 days after we bill them. Income tax at 21%.
- Every dollar amount is an estimate. Replace them with your own quotes and real budget.

Startup Costs