The food truck concept has become an influential segment in the food service industry. The evolution of food trucks and food carts are positively benefitting owners, customers and the communities where they operate. Mobile Food Management program at Community College of Philadelphia will help guide you through the steps of planning, starting and maintaining a food truck or food cart.
This workshop provides the fundamentals of owning and operating a food truck or cart. It familiarizes you with the tools needed to formulate a food truck concept and turn it into a standardized plan. The focus is on menu planning, truck/cart design and location, navigating marketing techniques, federal/state/local regulations, and licenses and permits. Learn to design, cost and budget for a mobile food unit, while developing the necessary skills for succeeding in the foodservice segment of mobile food ownership.
- Formulate a food truck/unit concept
- Complete all local, state and federal requirements
- Understand the requirement of a commissary
- Distinguish the roles of the food truck through street service, events, and catering
- Identify tools needed to properly manage a food unit
- Market a food truck concept
Students are required to purchase the following textbook prior to the first day of class: The Food Truck Handbook: Start, Grow, and Succeed in the Mobile Food Business, David Weber. ISBN: 978-1118208816
“The Mobile Food Program was an insightful and knowledgeable experience about an increasingly popular, yet often overlooked, part of the hospitality industry. I was able to narrow down numerous, broad and sometimes unrealistic ideas into one focused (hopefully), profitable business plan!”
Michael Howard, Mobile Food Management Program
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