SBA 037 - Controlling Costs for Food Truck Operators

This course is designed to enable the student to learn how to control food service costs during food truck operations. Topics to be covered include the importance of cost control, forecasting and budgeting, determining menu prices, and controlling labor and other costs.

Upon completion of this course, the students should be able to:
1. explain how foodservice costs affect profitability and describe the operator’s role in
cost control;
2. list and describe the budgeting and forecasting methods used by food truck operators;
3. define food costs and explain how operators can track and analyze food costs;
4. outline the process for calculating cost per item and explain different menu pricing
formulas; and
5. recall the tools operators use to estimate food-production levels and monitor quality and
processes.