Rolling Out Success: Building a Sustainable Business Model for Your Food Truck


  • Ashok Kumar R
  • Anagha V.
  • Harshitha Y J.
  • Pallavi N.


Business, Chef partners, Customer segments, Food truck, Foodservice


In the evolving restaurant industry, food trucks have become very popular. Food trucks have an advantage over other restaurant models in that they can access more locations with a lower initial outlay thanks to their mobility. So, it seems to sense that small restaurant owners would favour a food truck over a stand-alone, permanent restaurant. These food trucks, which include kitchens, serve quick meals, quick snacks, street food, and other types of food. In this paper, we have developed a Food Truck business model, where the food truck is placed in all Locations. The major challenge we faced was hiring the key partner chef, we followed some of the procedures in hiring the chefs which will make our business model more successful. A food truck run by a chef is a mobile restaurant that offers gourmet food on the go. This paper investigates the popularity of food trucks as a dining alternative and considers the distinctive business model that enables food truck proprietors to demonstrate their culinary prowess on the go. Ultimately, this paper aims to provide a comprehensive overview of the food truck industry and the key factors that contribute to a successful and sustainable business model. The chef, who is typically a culinary expert, creates a menu that showcases their culinary skills and signature dishes. The food truck may specialize in a particular cuisine and also offers a fusion of different cuisines. Food trucks are popular due to their convenience and affordability, and a chef-run food truck provides a unique dining experience that is both delicious and memorable.