# Send Food Truck Business Operations to your agent
Hand the extracted package to your coding agent with a concrete install brief instead of figuring it out manually.
## Fast path
- Download the package from Yavira.
- Extract it into a folder your agent can access.
- Paste one of the prompts below and point your agent at the extracted folder.
## Suggested prompts
### New install

```text
I downloaded a skill package from Yavira. Read SKILL.md from the extracted folder and install it by following the included instructions. Then review README.md for any prerequisites, environment setup, or post-install checks. Tell me what you changed and call out any manual steps you could not complete.
```
### Upgrade existing

```text
I downloaded an updated skill package from Yavira. Read SKILL.md from the extracted folder, compare it with my current installation, and upgrade it while preserving any custom configuration unless the package docs explicitly say otherwise. Then review README.md for any prerequisites, environment setup, or post-install checks. Summarize what changed and any follow-up checks I should run.
```
## Machine-readable fields
```json
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      "scope": "item",
      "summary": "Item download looks usable.",
      "detail": "Yavira can redirect you to the upstream package for this item.",
      "primaryActionLabel": "Download for OpenClaw",
      "primaryActionHref": "/downloads/afrexai-food-truck"
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    "validation": {
      "installChecklist": [
        "Use the Yavira download entry.",
        "Review SKILL.md after the package is downloaded.",
        "Confirm the extracted package contains the expected setup assets."
      ],
      "postInstallChecks": [
        "Confirm the extracted package includes the expected docs or setup files.",
        "Validate the skill or prompts are available in your target agent workspace.",
        "Capture any manual follow-up steps the agent could not complete."
      ]
    }
  },
  "links": {
    "detailUrl": "https://openagent3.xyz/skills/afrexai-food-truck",
    "downloadUrl": "https://openagent3.xyz/downloads/afrexai-food-truck",
    "agentUrl": "https://openagent3.xyz/skills/afrexai-food-truck/agent",
    "manifestUrl": "https://openagent3.xyz/skills/afrexai-food-truck/agent.json",
    "briefUrl": "https://openagent3.xyz/skills/afrexai-food-truck/agent.md"
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}
```
## Documentation

### 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.

### Food Cost Targets by Concept

ConceptTarget Food CostAvg TicketItems on MenuTacos / Mexican28-32%$12-158-12BBQ / Smoked Meat30-35%$14-186-10Burgers28-32%$13-166-8Asian Fusion25-30%$13-178-12Pizza22-28%$12-156-8Desserts / Ice Cream20-28%$8-128-15Coffee / Beverage15-22%$6-910-15Vegan / Health28-33%$14-188-10

### 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

### New Truck Build

ItemCost RangeUsed truck (turnkey)$40,000-80,000New custom build$80,000-200,000Wrap / branding$2,500-5,000POS system (Square/Clover)$500-1,500Initial inventory$1,000-3,000Permits & licenses$1,000-5,000Insurance (annual)$2,000-4,000Commissary deposit$500-2,000Generator (if needed)$3,000-8,000Fire suppression system$3,000-6,000Total 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.

### 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

### 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)

### Location Types by Revenue Potential

LocationAvg Daily RevenueFee StructureBrewery / Taproom$800-2,000Free or $50-100Office Park (lunch)$600-1,500Free-$100/dayFarmers Market$500-1,500$50-150 booth feeFestival / Event$2,000-8,000+10-20% of sales or flat $200-500Food Truck Park$400-1,200$500-2,000/month rentPrivate Catering$1,500-5,000+Negotiated per-headConstruction Site$400-800Usually freeLate Night (bars)$500-1,500Free 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)

MonthIndexNotesJan50%Cold weather, post-holidayFeb55%Still slowMar65%Starting to warm upApr80%Spring events beginMay90%Wedding/graduation seasonJun100%Peak season startsJul100%PeakAug95%Still strongSep85%Back to schoolOct75%Fall festivalsNov60%Holiday prepDec55%Cold, but holiday events

### P&L Targets (% of Revenue)

Line ItemTarget %Food cost (COGS)28-35%Labor (including owner)25-30%Fuel (truck + generator)3-5%Commissary rent3-5%Insurance1-2%Permits & licenses1-2%POS / payment processing3-4%Marketing2-3%Maintenance & repairs3-5%Net profit15-25%

### 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.

### 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)

### 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

### 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

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

Built by AfrexAI — AI-powered business operations context for agents and founders.

Need the full AI agent context pack for your industry? Browse all 10 at our storefront — $47 each or grab the complete bundle for $197.
## Trust
- Source: tencent
- Verification: Indexed source record
- Publisher: 1kalin
- Version: 1.0.0
## Source health
- Status: healthy
- Item download looks usable.
- Yavira can redirect you to the upstream package for this item.
- Health scope: item
- Reason: direct_download_ok
- Checked at: 2026-04-29T17:37:09.524Z
- Expires at: 2026-05-06T17:37:09.524Z
- Recommended action: Download for OpenClaw
## Links
- [Detail page](https://openagent3.xyz/skills/afrexai-food-truck)
- [Send to Agent page](https://openagent3.xyz/skills/afrexai-food-truck/agent)
- [JSON manifest](https://openagent3.xyz/skills/afrexai-food-truck/agent.json)
- [Markdown brief](https://openagent3.xyz/skills/afrexai-food-truck/agent.md)
- [Download page](https://openagent3.xyz/downloads/afrexai-food-truck)