Tony- the restaurant guy!!!

Tony the swag kid, was late in his teens was lying flat on his bed and thinking of opening a restaurant went off to sleep.

" Food business majorly runs on the targeted audience that one focuses upon while setting up a restaurant or a café or just an ice-cream parlor. Normally the people that are in this targeted zone are high school kids, collegians, youngsters, people who are working and rushing out of time all the time and the free buddies that are on a ride along the roadside on a calm evening!!!!!!!!!!

Well, looking for good food costs time as well. But if this deliciously mouth watering food costs an hour and half of waiting in the queue, then it is surely not happening and totally ruining the evening. On road junk food seems unhygienic and restaurants are a time stopping machine. None of the above targeted audience will be well serviced in this scenario.

But, what if in no time one gets yummy finger licking food better than restaurants on a mere road side parking? What if the prices are cheaper? What if the place is as clean as your own home? What if you get a service on spot without standing in a queue for an hour? What if you can treat your friends and catch a movie even rather than just dinner and no fun in the stable restaurants? What if the joy is not converted to trauma and the occasion is well served in a beautiful way?
For all the ‘what ifs’ above; a clear answer is FOOD TRUCK. A mobile motorized modified truck with a kitchen on the back and a wide window serving the happy customers with lighter rates but aromatic food and perfect timings. In the hectic environment, who can afford to waste time standing at a place? The world is going dynamic and so do the people living in it.

Food trucks solve all the questions of the targeted audience indulge in the hotel business. Plus it is compact, mobile from one place to another, requires less staff so that the consistency is maintained, easy to clean and since it cannot store food items more than a particular limit, one can serve fresh food. In most of the hotels, they buy grocery once or twice a month and store everything in their cold storages. They might be keeping a check on all the items but surely they aren’t fresh enough. The taste goes pale and so the aroma. In case of food trucks only fresh food will be provided.
On business point of view, rather investing money in 7 digits with a room full of risks, one can surely invest less with a fistful of risk and can maintain it well.


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And boom he wakes up!!!!
Like a star!! Starts his business on wheels!!!