Food trucks · Mobile kitchen operator, 3-truck route
One route, predictable stops, real profit
A three-truck operator with a strong product but chaotic scheduling — projected results from a route calendar, menu-rightsizing and per-stop cost model.
- +24%
- Profit per stop
- -18%
- Food waste
- +11%
- Throughput
The situation
Every stop has a different permit fee, crowd rhythm and weather risk. The menu is too broad for the storage, and the best-selling days still barely cover the prep labor.
How we would work it
- Route calendar scored by permit cost, guaranteed crowd and menu fit
- Tight menu built around cross-utilized ingredients and speed
- Par levels and prep sheets per stop, not per week
- Weekly profit-by-stop review with the owner and driver
Projected outcome
Modeled outcome: profit per stop up nearly a quarter, food waste down close to a fifth, and the route becomes a repeatable weekly plan instead of a daily scramble.
Similar situation at your establishment?
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