StretchLearn Course

Build a Food Truck That Actually Makes Money

Permits, commissary, menu math, event booking, and routes, taught with real line items and worked examples.

Beginner9 hr 25 minSelf PacedRegistered

Course Overview

What this course is designed to develop

This course walks you from idea to a truck that turns a margin, using real frameworks and the actual line items operators face. You will price a truck and commissary, design a 6-to-10 item menu costed to food-cost targets, and build an event-and-route calendar that keeps the wheels moving. Every module ends in a deliverable you can take to a lender, a health inspector, or a festival organizer.

Learning Outcomes

What the learner should be able to understand, build, or execute.

01

Build a startup budget and break-even model for a food truck, including truck, build-out, commissary, and working capital

02

Navigate the permit stack: business license, mobile food vendor permit, health permit, fire inspection, and commissary agreement

03

Engineer a menu using food-cost percentage, contribution margin, and the Stars/Plowhorses/Puzzles/Dogs matrix

04

Price each item to hit a 28 to 35 percent food cost while protecting throughput during a rush

05

Book paid events and recurring lunch spots, and negotiate fees, percentages, and minimum guarantees

06

Plan routes and a weekly schedule that maximize covers per hour and minimize dead miles and fuel

Curriculum Preview

Inside the curriculum: a structured path from fundamentals to execution.

Preview the course structure, see how the modules build on one another, and understand the path this program is designed to take you through.

Module 1

Module 1: The Business Behind the Truck: Costs, Capital, and Break-Even

Before you cook a single taco, you cost the whole machine. This module builds the startup budget, the unit economics, and the break-even point so you know how many covers a day you must sell to survive.

3 lessons
What a Food Truck Actually Costs to StartContent · 45 min
Preview Enabled
Unit Economics: Average Ticket, Food Cost, and ContributionContent · 45 min
LMS Access
Break-Even: How Many Covers a Day You Must SellContent · 45 min
LMS Access
Module 2

Module 2: Legal Setup: Permits, Health, and the Commissary

The paperwork that lets you legally cook and sell. You will map the permit stack, pass a health inspection, and lock in a commissary kitchen, the legally required home base most jurisdictions demand.

3 lessons
The Permit Stack, Layer by LayerContent · 50 min
LMS Access
Passing the Health InspectionContent · 50 min
LMS Access
Commissary Kitchens: Your Legal Home BaseContent · 45 min
LMS Access
Module 3

Module 3: Menu Engineering and Pricing for Speed and Margin

Design a tight menu that cooks fast, costs right, and steers customers toward your most profitable items. You will cost recipes, price to food-cost targets, and sort the menu with the classic engineering matrix.

3 lessons
Designing a Menu That Moves the LineContent · 45 min
LMS Access
Costing Recipes and Pricing to TargetContent · 50 min
LMS Access
Menu Engineering: Stars, Plowhorses, Puzzles, and DogsContent · 45 min
LMS Access
Module 4

Module 4: Booking Events, Planning Routes, and Running the Day

Fill the calendar and keep the wheels turning profitably. You will book paid events and recurring spots, negotiate the right fee structure, and plan routes and a weekly schedule that maximize covers per hour.

3 lessons
Booking Paid Events and Recurring SpotsContent · 50 min
LMS Access
Route Planning and the Weekly ScheduleContent · 50 min
LMS Access
Running the Day and Reading the NumbersContent · 45 min
LMS Access

Built for Application

A complete learning path, not a one-off inspiration hit.

This program is designed around progression: focused lessons, structured modules, applied resources, assessments, and a course rhythm that turns information into usable capability.

food truck businessmobile food vendingcommissary kitchenmenu engineeringfood cost percentageevent bookingpermits and licensingroute optimization