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  • 14

    Locate suppliers for any equipment that you will need for food preparation, transportation and delivery. Request prices and review their payment terms and contract options. Price inventory for foods that you intend to serve and supplies like plates, utensils and paper goods.

  • 15

    Create your menus and decide on your pricing. Keep your cash flow and profit margin in mind.

  • 16

    Set up a schedule for your food delivery route, with estimated times and days, if these will vary.

  • 17

    Start your mobile operations. Review your marketing, personnel, record keeping and cash flow plans regularly to see if you are on track for success. Refine and revise your operating plan as you get experience with your market.

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