安全扫描（ClawHub）

• VirusTotal ：良性
• OpenClaw ：良性

OpenClaw 评估

The skill is an instruction-only business playbook for running a food truck and its requested footprint (no env vars, no installs, no code) matches its stated purpose.

安装（复制给龙虾 AI）

将下方整段复制到龙虾中文库对话中，由龙虾按 SKILL.md 完成安装。

请把本段交给龙虾中文库（龙虾 AI）执行：为本机安装 OpenClaw 技能「Food Truck Business Operations」。简介：Provides comprehensive guidance to launch, operate, and scale a food truck busi…。
请 fetch 以下地址读取 SKILL.md 并按文档完成安装：https://raw.githubusercontent.com/openclaw/skills/refs/heads/main/skills/1kalin/afrexai-food-truck/SKILL.md
（来源：yingzhi8.cn 技能库）

SKILL.md

打开原始 SKILL.md（GitHub raw）

# Food Truck Business Operations

Complete operational playbook for launching and scaling a food truck business. Covers menu engineering, pricing, permits, commissary kitchens, route planning, event booking, and growth from 1 truck to a fleet.

## Menu Engineering & Pricing

### Food Cost Targets by Concept
| Concept | Target Food Cost | Avg Ticket | Items on Menu |
|---------|-----------------|------------|---------------|
| Tacos / Mexican | 28-32% | $12-15 | 8-12 |
| BBQ / Smoked Meat | 30-35% | $14-18 | 6-10 |
| Burgers | 28-32% | $13-16 | 6-8 |
| Asian Fusion | 25-30% | $13-17 | 8-12 |
| Pizza | 22-28% | $12-15 | 6-8 |
| Desserts / Ice Cream | 20-28% | $8-12 | 8-15 |
| Coffee / Beverage | 15-22% | $6-9 | 10-15 |
| Vegan / Health | 28-33% | $14-18 | 8-10 |

### Menu Size Rule
Keep it to 8-12 items MAX. Every item you add slows service, increases waste, and complicates prep. The best trucks run 6 items and crush it.

### Pricing Formula
```
Menu Price = (Ingredient Cost / Target Food Cost %) × 1.0
Example: $3.50 ingredients / 0.30 = $11.67 → price at $12
```

### High-Margin Adds
- Drinks (80%+ margin): bottled water $2-3, canned soda $2-3, fresh lemonade $4-5
- Sides: chips $3, mac & cheese $4-5, coleslaw $3
- Desserts: cookies $3-4, churros $5-6
- Upsell combos: meal + drink + side = $3-5 more per ticket

## Startup Costs

### New Truck Build
| Item | Cost Range |
|------|-----------|
| Used truck (turnkey) | $40,000-80,000 |
| New custom build | $80,000-200,000 |
| Wrap / branding | $2,500-5,000 |
| POS system (Square/Clover) | $500-1,500 |
| Initial inventory | $1,000-3,000 |
| Permits & licenses | $1,000-5,000 |
| Insurance (annual) | $2,000-4,000 |
| Commissary deposit | $500-2,000 |
| Generator (if needed) | $3,000-8,000 |
| Fire suppression system | $3,000-6,000 |
| **Total range** | **$53,500-234,500** |

### Trailer Alternative
Food trailers run $20,000-60,000 — roughly half a truck. Trade-off: need a tow vehicle, harder to park in tight spots, but way cheaper entry point.

## Permits & Licensing (US)

### Required Everywhere
- **Business license** — city/county, $50-500/year
- **Food handler's permit** — per person, $10-25, ServSafe or equivalent
- **Health department permit** — $200-1,000/year, requires inspection
- **Fire department permit** — fire suppression system inspection, $100-300
- **Vehicle registration** — commercial plates
- **Sales tax permit** — state-issued

### Varies by City/State
- **Mobile food vendor permit** — some cities cap the number issued
- **Commissary kitchen requirement** — most cities require you prep/store at a licensed commissary
- **Parking permits** — specific zones, meters, or private lot agreements
- **Special event permits** — per-event, $25-200
- **Propane use permit** — some jurisdictions require separate approval

### Cities Known for Tough Regulations
Portland, OR — lottery system for downtown spots
Boston, MA — very limited permits, long waitlists
NYC — extremely expensive medallion-style permits
Austin, TX — relatively friendly, lots of food truck parks

### Cities Known for Food Truck Friendly Policies
Los Angeles, CA | Houston, TX | Denver, CO | Nashville, TN | Miami, FL

## Daily Operations

### Prep Day Timeline
```
6:00 AM  — Arrive at commissary, prep ingredients
8:00 AM  — Load truck, check equipment, ice down
9:00 AM  — Drive to location, set up
9:30 AM  — Systems check: POS, generator, propane, water
10:00 AM — Open for service
2:00 PM  — Lunch rush ends, restock if doing dinner
5:00 PM  — Dinner service (if applicable)
8:00 PM  — Close, clean, drive to commissary
9:00 PM  — Unload, deep clean, prep for tomorrow
```

### Daily Checklist
- [ ] Propane tank level (swap at 20%)
- [ ] Fresh water tank full
- [ ] Grey water tank empty
- [ ] Generator fuel and oil
- [ ] POS charged and connected
- [ ] Menu board clean and visible
- [ ] Hand wash station stocked (soap, paper towels)
- [ ] Thermometer readings logged (cold hold <41°F, hot hold >135°F)
- [ ] Cash drawer counted
- [ ] Social media post (location + hours)

## Route Planning & Revenue

### Location Types by Revenue Potential
| Location | Avg Daily Revenue | Fee Structure |
|----------|------------------|---------------|
| Brewery / Taproom | $800-2,000 | Free or $50-100 |
| Office Park (lunch) | $600-1,500 | Free-$100/day |
| Farmers Market | $500-1,500 | $50-150 booth fee |
| Festival / Event | $2,000-8,000+ | 10-20% of sales or flat $200-500 |
| Food Truck Park | $400-1,200 | $500-2,000/month rent |
| Private Catering | $1,500-5,000+ | Negotiated per-head |
| Construction Site | $400-800 | Usually free |
| Late Night (bars) | $500-1,500 | Free or $50-100 |

### Weekly Revenue Model (Single Truck)
```
Tuesday:    Office park lunch      $800
Wednesday:  Brewery                $1,000
Thursday:   Office park lunch      $900
Friday:     Late night bar strip   $1,200
Saturday:   Farmers market AM      $1,000
Saturday:   Event/festival PM      $2,500
Sunday:     Brunch spot            $800
                                   --------
Weekly total:                      $8,200
Monthly (4.3 weeks):               $35,260
Annual:                            $423,000
```

### Seasonality Index (% of Peak Revenue)
| Month | Index | Notes |
|-------|-------|-------|
| Jan | 50% | Cold weather, post-holiday |
| Feb | 55% | Still slow |
| Mar | 65% | Starting to warm up |
| Apr | 80% | Spring events begin |
| May | 90% | Wedding/graduation season |
| Jun | 100% | Peak season starts |
| Jul | 100% | Peak |
| Aug | 95% | Still strong |
| Sep | 85% | Back to school |
| Oct | 75% | Fall festivals |
| Nov | 60% | Holiday prep |
| Dec | 55% | Cold, but holiday events |

## Financial Benchmarks

### P&L Targets (% of Revenue)
| Line Item | Target % |
|-----------|----------|
| Food cost (COGS) | 28-35% |
| Labor (including owner) | 25-30% |
| Fuel (truck + generator) | 3-5% |
| Commissary rent | 3-5% |
| Insurance | 1-2% |
| Permits & licenses | 1-2% |
| POS / payment processing | 3-4% |
| Marketing | 2-3% |
| Maintenance & repairs | 3-5% |
| **Net profit** | **15-25%** |

### Break-Even Calculation
```
Monthly fixed costs: ~$4,000-6,000
(commissary $800, insurance $300, permits $200, truck payment $1,500, phone/POS $200, marketing $200, misc $500)

Contribution margin: ~60% (after food cost + payment processing)

Break-even monthly revenue: $4,500 / 0.60 = $7,500-10,000
Break-even daily (20 days): $375-500/day
```

Most trucks need $500/day minimum to survive. $1,000/day is comfortable. $2,000/day is thriving.

## Commissary Kitchen

### What You Need From a Commissary
- Licensed commercial kitchen for prep
- Dry and cold storage
- Grease trap access
- Overnight truck parking
- Waste disposal
- Health department approved

### Cost Range
- Shared commissary: $500-1,500/month
- Dedicated space: $1,500-3,000/month
- Ghost kitchen rental: $2,000-5,000/month (overkill for most trucks)

## Growth: 1 Truck → Fleet

### Stage 1: Single Truck ($0-300K/year)
- Owner-operated, 1-2 employees
- Focus: nail the menu, build following, consistent locations
- Reinvest everything

### Stage 2: Optimized Single ($300-500K/year)
- 2-3 employees, owner steps back from daily cooking
- Add catering revenue stream
- Build SOPs so others can run the truck without you

### Stage 3: Second Truck ($500K-1M/year)
- Clone the model — same menu, same SOPs
- Different territory / different schedule
- Hire a truck manager, not just cooks
- Shared commissary, shared purchasing = better margins

### Stage 4: Fleet (3+ trucks, $1M+/year)
- Central commissary for all trucks
- Bulk purchasing (food cost drops 3-5%)
- Brand licensing or franchise model
- Consider brick-and-mortar as anchor location

### Key Metrics to Track
- **Revenue per service hour** — target $150-300/hr
- **Tickets per hour** — target 30-60 during rush
- **Average ticket** — track weekly, push combos to raise it
- **Food cost %** — weigh everything, price monthly
- **Waste %** — track and reduce, target <3% of food purchased
- **Social followers** — your free marketing channel
- **Repeat customer rate** — loyalty cards, apps

## Marketing That Works

### Free / Low-Cost
- Instagram + TikTok (post your location DAILY)
- Google Business Profile (show up in "food trucks near me")
- Yelp listing (free, people search it)
- Text/email list — collect at every stop, send weekly schedule
- Partner with breweries, offices, event planners

### Paid (When Profitable)
- Instagram/Facebook ads ($5-10/day, geo-targeted)
- Food truck finder apps (Roaming Hunger, Street Food Finder)
- Sponsor local events for visibility

### The #1 Marketing Rule
Post your location and hours EVERY SINGLE DAY on social media. The question "where are you today?" should never go unanswered.

## Common Mistakes

1. **Menu too big** — more items = more waste, slower service, confused customers
2. **Ignoring weather** — rain drops revenue 40-60%. Have backup indoor spots.
3. **No commissary plan** — operating without one is illegal in most cities
4. **Underpricing** — you're not competing with McDonald's. Charge what you're worth.
5. **Skipping maintenance** — a broken truck = zero revenue. Budget 3-5% for maintenance.
6. **No social media presence** — if people can't find you, you don't exist
7. **Bad location research** — one bad spot can waste an entire day
8. **No catering** — highest-margin revenue stream, most trucks ignore it

---

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