Marketing and Consultancy for Food Trucks - Lab Report Example

Marketing and Consultancy for Food Trucks Marketing and consultancy for food trucks The running of a food truck may be challenging but when one uses the unique cuisines and the professional chefs on the road, the whole idea becomes simple and easier to undertake. The most difficult part in food truck industry is the management of the challenges that are not faced by stationary restaurants. Again, it is frustrating and time-consuming when finding the local lunch spots and the locating the truck events to both the truck operators and the customers. Before starting a food truck, there are essential factors that are considered to enable the whole operation to be successful. The consulting services for concepts, menu, and the graphics are availed (Festa, 2012). There are five key stages of the management consultancy process that are quite essential for a food truck industry. Once apparently followed the chances of the project failing are minimal. The Staffing Phase This stage is a major determinant of the food truck consultants, which provides they provide value that relies on the people that are served. The expectation from the team is frequently set at this point. When the roles are set, the parties involved are aware of what they are supposed to do to attain the goal of the business (Food company consultancy, 2009). The staffs are very flexible, and the choice of who to head the business is never a big deal. The flexibility offers a chance to select the most competent and the profitable personnel from the crew. Entry Phase The food truck consultants echo the cry of the crucial steps while signing the clients should be the establishment of the well-defined expectations to have defined roles. Once that is done, there is no likelihood of the friction while on the road since everyone knows his or her roles. This step is quite imperative in the food truck industry. The overall expectations on the touch points and the derivable set the project and let the clients know what their expectations and what they cannot expect. It is always important to take care not to be too ambitious at this stage. The next step to undertake while after this is to make sure that all that is set can be attained or if possible exceed the objective. At this point, it is imperative to get the team and gear to the customers to survey the field and have a clear expertise of the ground (Magazine, 2012). Discovery Phase After getting the food truck industry, the consultants will spend their precious time with the customers in this phase. At this stage, problems may occur, so it is always the high time to figure out the probable source and act appropriately (Magazine, 2012). The consultants identify the potential stakeholders and know the one that are ready to solve the problem and those who are causing the food truck problems. Once the relevant data is obtained the findings are tabulated, and the agreement may be reached and proceed to the next phase. Analysis and Solution Phase After getting all the information, the food truck consultants are ready to take the data and separate the crucial one from the superfluous. However, this sometimes may prove to be time-consuming process it deems to be done. The food truck consultants are supposed to check for the anomalies in the data and find the whether it is relevant (Myrick, 2013). The experts keep the track of the clients and make sure that they are up-to-date; this is essential it makes the customer remain happy and will not lose focus as the qualitative information is processed in the proposal. The consultants are supposed to try their best to get the solutions for everything, and they should be very much dedicated. Recommendation and the Implementation After the food truck consultancy has put everything in place, the next moment is to put into consideration the work that is to be done. This stage entirely depends on what has been done in the previous steps. After the clients are convinced with terms, it is then the high time to unleash the products to the field (Shouse, 2011). The food truck consultants can reap their labour at the stage. The consultants assist the whole project to run and monitor carefully to ensure there are no problems. The marketing plan for the food truck is a set of all steps that are summarized in order to be followed to achieve the objectives of the consultancy. The programs are centred on the theme of the business that for this case is the truck business. The consultancy personnel are aware of the client behaviour and the marketing process (Weber, 2012). The marketing plan is quite flexible and suitable to the food truck business. The marketing plan of the food truck business specializes in the individual areas of Marketing, for instance, online marketing, copywriting and direct mail. There are various advantages of developing a marketing plan. With a good marketing plan, the food truck business will be monitored well, and one will be able to tell whether the enterprise is doing well or not. The business will be able to generate extra indirect sales through the maximization of the available resources (White, 2015). The clients of the food truck will be warmly reached if a good business plan is made. Finally, there will be a close monitoring of the returns from the market and the particular marketing efforts. However, a marketing plan can turn out to be a problem with the business. Some adverse effects are posed by the marketing plan. The food truck business plan can jeopardize the short-term returns though the goal is to attain the ultimate objective. The food truck-marketing plan may fail, and cause loss of many resources. The marketing strategy of food truck involves researching of the field (Wilde, 2010). There are branding and advertising through various medium. The next step is to finance and take the product to the customers. The marketing strategy will enable realisation the returns and profits. There are various social media groups where marketing can be done. This media allows many to access the information with a lot of ease. Some of the social media include Facebook, Twitter, LinkedIn and many more. All these factors once put into consideration in a food truck business it results in success. Advantages and Disadvantages of Social Media The social media has both disadvantages and advantages food truck industry. Some of the advantages include; the majority of the sites are free which makes the marketing of the food trucks products efficient. The social media if faster in conveying information to large number of people. The viral-ness of the social will mean that the information will travel very fast. There are disadvantages of the use of social media in marketing in the food truck industry. The information posted will take time before being updated (White, 2015). The platform requires a senior person to handle the site so as to enhance the information accurateness. The social media being used as a way of marketing the food truck products may not reach a greater number of people since the post will only be visible for a short time being replaced by other posts. References Festa, J. (2012). Nashville food trucks. 2nd Ed. Food company consultancy. (2009). Microprocessors and Microsystems, 3(10), p.479. Lewis, J., Miller, T. and Draeger, M. (2011). Food on wheels. [S.l.]: Rabbit Ranch Publishing. Magazine, E. (2012). Food Truck Business. New York: Entrepreneur Press. Mintzer, R. (2011). Start your own food truck business. Irvine, Calif.: Entrepreneur Press. Myrick, R. (2013). Running a food truck for dummies. Shouse, H. (2011). Food trucks. Berkeley, Calif.: Ten Speed. Weber, D. (2012). The food truck handbook. Hoboken, N.J.: Wiley. White, N. (2015). Jacksonville food trucks. [S.l.]: History Press. Wilde, E. (2010). Marketing management consultancy. Work Study, 45(2), pp.18-21. Read More