Dr of BBQ
I’ll stick with my original post your trying to do this backwards. I’m not sure if you came here looking for a debate, or were serious about your efforts to build a food truck. I just can’t imagine anyone with any past restaurant experience not planing their menu first and foremost before anything else.
Below are some thoughts as I read through this thread. They are in no particular order but all point to the importance of your menu.
Your menu will define the targeted customers.
Pricing will define your ability to be competitive in the market.
You can not forecast food cost, production expenses, equipment needs, or your possible success or failure without a menu.
If you want to open a restaurant (rule number 1) any restaurant business plan must begin with a menu.
Your menu creates an image of the restaurant, identifies targeted customers, and defines the restaurant’s competition.
Your menu maintains the focus on the importance of food and the influence it has on the success of the restaurant.
Good luck but this is my last post to this thread.