A food truck's initial costs are determined by several factors. Purchasing your food truck, installing a register system, painting your truck, designing your website, buying office supplies, advertising, and other related expenses are examples of one-time startup costs.  

Then there are additional expenses like fuel, credit card processing, payroll, ingredients, equipment rental, and generator power for electricity. In order for us to sell food, every food truck needs to have the licenses and permits. 

Although the price to launch a food truck business varies based on your circumstances, it can start as low as $28,000 and go up to $114,000 in expenses.  

When launching, additional startup expenses are to be expected, such as:  

Insurance: between $1,000 and $4,000 yearly  

$1,000 to $2,500 is the first month's product inventory.  

Processing of payments: $200 to $1,000  

Fees for commissaries: $200 to $1,200  

Licenses and permits: $100 to $7500 

Indian Cuisine:  

Indian cuisine can be divided into two categories: North Indian and South Indian. Since many people in northern India are vegetarians, many of the most creative vegetable dishes come from these parts of the country.

The most popular spices used to flavor authentic Indian food include turmeric, cumin, coriander, mustard seeds, cardamom, chili, garlic, cloves, saffron, fennel, nutmeg, star anise, and fenugreek. Ingredients in Indian cooking include rice, tomatoes, potatoes, lentils, chickpeas, onions, and yoghurt.  

Pakora  

Meat or vegetable chunks (like potatoes, cauliflower, and eggplant) are deep-fried in ghee after being first coated in chickpea flour and then seasoned with salt, turmeric, chili, and other spices.  

Paratha  

The flaky, layered bread from India is called paratha and it is golden brown. Typically, it is consumed for breakfast. It can be shaped into squares and is made with whole wheat flour baked in Indian clarified butter (ghee).  

Butter Chicken  

a dish consisting of spiced tomato sauce and tender chicken. It is traditionally cooked in a tandoor, a cylindrical clay oven. Any gravy begins with boiling fresh tomatoes, cardamom, and garlic until they form a red pulp. This pulp is then pureed after it has cooled. 

Coke is a company that had mainly started to make people feel refreshed. Their main purpose was to help people enjoy what they drink and stop drinking bland water. They had the idea of owning a lot of flavored and syruped drinks to help people enjoy what they are drinking.

The target audience is aged from age 18-29 however they are targeted towards any age because they believe there is no age limit to drinking a soda.

There is no particular gender that the company is targeting as this drink is made for everyone and anyone.

The lifestyle of the target audience can really vary because the product is so domesticated that anybody is able to drink it. Due to the drink being very cheap the target audience can go from in poverty to extremely wealthy. They would consume this product either for a break or for a special occasion. They would indulge in the brand due to the taste because that is something people always want. This drink attracts customers because it is considered a very tasty drink. A drink like coke is chosen more over something like pepsi purely because of better ad campaigns and marketing campaigns and have given people the idea that coke is often better than pepsi.

C - Customer: The customers are the general public of LA because this truck is based in LA only serving to the customers living in LA

C - Cost: The average meal in Kogi BBQ is $16 due to the fact that they mention that they use high quality meats and produce which makes the price already go up because Kogi BBQ is considered to be one of the best food trucks in the world

E - Environment: The truck is located on the streetside of the streets in LA, the bus is constantly going around in a route passing by the popular spots in LA to attract more and more customers

S - Safety: The produce is said to be fresh and clean and the health inspectors investigating restaurants have already passed this food truck meaning there is already some credibility in the food that is being served there to be safe

S - The food given there is on a pretty large paper plate allowing there to be space for a lot of food to be served at once in the restaurant

F - The reason of opening up this food truck was to advertise the fusion of Korean BBQ and the Mexcian cuisine which turned out to be a big success in the terms of popularity of the food and truck received from the community in LA

M - The food is mainly meat including beef chicken and pork of the main Mexican cuisine however beef is the main meat of the food truck because of the relation back to the Korean BBQ where beef is an important part of the Korean BBQ culture.

Customers can place orders quickly and easily if the menu is placed next to the ordering area. Furthermore, our catchphrase "E'atn N'aan Stop" is very important. It functions as a memorable catchphrase that is akin to those found in popular fast-food restaurants,

promoting brand awareness and patron retention.

Overall, in order to grab customers' attention and project a warm and inviting image, our food truck's design places a premium on striking a balance between fun, simplicity, and vibrancy. In addition, the truck's exterior exudes a playful and uncomplicated vibe that sets it apart from the competition and promotes a more laid-back environment for our clients. Last but not least, we purposefully chose our food truck's colorful and dynamic color scheme to make it stand out from the crowd; going with a simple black design would not have been as appealing, especially in light of the emphasis on aesthetics.

It means that the truck will be instantly recognizable to onlookers and will be linked to joy and good times. This lively mood is also reflected in the vivid colors. Another thing that makes our organization more efficient and hygienic is the addition of a special spot for different condiments

Reason: I think that this is the best way to test whether the design is appropriate or not. Getting feedback from unanimous people that have not heard about this project before would give us the best feedback as the audience being surveyed would not lie or let bias get in the way of their answers.

Requirements to test:

1. The design must be aesthetically pleasing and must be able to attract customers to the truck

If the survey is 75%+ in favor of the truck that would conclude that the food truck is successful.

Reason: This testing method will test the food aspect of the foodtruck. This is already 50% of how succesful the truck is because the food also has to be good to attract customers.

Requirements to test

1. The food must be aesthetically pleasing and sanitary

2. The main dish has to be able to taste good to bring back customers.

If the food is accepted by 80%+ of the people that helped test then the food is acceptable to be successful.

Varnishing the paint to make it long-lasting, high-quality paint will guarantee that the truck will continue to look good for a long time.

Interior

Make better interior: Add in a kitchen and work station to work on for the food truck and make sure that the food truck is actually operable outside and inside.

Ergonomic Inside: Make the inside look comfortable for workers and people working in the food truck like the chefs to make the restaurant better appealing.

The design problem has been largely met, but there are areas for improvement:

• Aesthetics: We designed a vibrant exterior with traditional Indian patterns and colors which made the truck visually appealing

• Functionality: The interior layout is comfortable, allowing staff to prepare and serve food quickly and places to relax off work time

• Safety and Reliability: The truck passed all safety inspections and performed reliably in tests, making sure it is safe for both customers and employees.

What is the potential for this product to be further developed, manufactured, and shared to a wider audience?

• Product Development: Introducing new menu items and seasonal food can keep the menu fresh and attract more customers.

• Marketing and Branding: Strengthening branding and marketing efforts, like social media campaigns and influencer collaborations, can reach a wider audience.

• Technology Integration: Adding digital menu boards and online ordering systems can make the truck more modern to reach a wider audience

Are there any negative effects of this product?

• Environmental Impact: The food truck contributes to pollution. Exploring eco-friendly options like biodiesel or electric trucks can stop it

• Local Competition: The food truck can compete with local restaurants and food vendors.

To what extent did group dynamics impact overall success?

• Collaboration and Teamwork: collaboration allowed team members to have different ideas and work with different view points

• Communication: Clear communication through regular meetings and updates made everyone on the same page for project ideas

• Rims: Using better rims can help give the truck a more stylish and appealing look which could help boost the aesthetics of the truck

• Durable: Choosing rims that are not only visually appealing but also durable and suited to the truck

Hinges

• Using nails instead of hot glue: Using hot glue can make the base more unstable which can cause there to be issues when actually assembling the truck

Using the Kareem head as logo

• Using the Kareem head as logo can make the truck more relevant to the logo of Uncle Kareem and make him the trademark of the company

• Improving the marketing by advertising our logo towards the public when driving the truck

2- Trucker Modern Rims

3- Extreme Off-road Rims