Operating and Marketing a Food Truck

This capstone unit integrates advanced operational, marketing, and regulatory skills needed to run a successful food truck. Students will focus on promotion and branding, staff leadership and retention, cost and equipment controls, and health inspection readiness to prepare for real-world operation and continued pathway work.

Learning Objectives

• analyze social media and promotional options (Instagram, other platforms, grand openings) and develop a 30-day marketing plan with defined engagement and conversion goals
• apply branding, menu-change, and pricing strategies and calculate food-cost percentages to produce an updated menu and pricing plan that improves consistency and controllable margins
• demonstrate proper sanitation, refrigeration, water-temperature, and glassware-cleaning procedures by completing a mock health inspection checklist and documenting corrective actions
• evaluate staffing, hiring, training, leadership, and customer-service practices and prepare a staffing and retention plan that includes onboarding schedules, motivation strategies, and protocols for converting dissatisfied guests