complete my analyze of a food truck project: sales budget + CVP analysis

opening a food truck project, I did the first part, and I need help with the second part in sales budget for 3 months and estimated profit during rush hour, the numbers have to be realistic.and perform CVP analysis: break even points and so on…I will attach my first part as the source to complete part 2.part 2 has 2 PAGES! make sure to fill in the second page as well.


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1. What is your food truck’s name?
2. Describe the product your food truck will sell. (Only one meal type)
3. Illustrate the rules of your group.
– is responsible for grilling the burgers
– Is responsible for taking orders and payments
– is responsible for the condiments station and fries
– is responsible for soda station and giving out orders
4. Briefly introduce your food truck, e.g. hours of business, location, operation format (how
long does it take you to cook one meal?), etc
Burger-licious foodtruck sells cheeseburgers combos at CSULA campus
Our business hours are: Monday through Thursday from 11am to 5 pm PST
Our food truck is located at CSULA campus in front of Starbucks & student union.
It takes about 2 minutes to cook one meal (cheeseburger, fries, and coke)
Please determine all costs related to your food truck business using the following forms. Assume
CSULA charges $4,000 per month, which include the permit to open a food truck on campus, as
well as the electricity and water usage on the food truck.
1. Direct material costs: list the materials you need for the product and identify the costs of
each material. For simplicity purpose, gasoline costs or shipping costs are included in the
overhead costs. Please take a picture of the real price tag in a supermarket and post the
picture in the form. (Please change the size of your picture to fit the form.) Water does
not count as material since water fee is included in the monthly charge of CSULA. Do
not forget paper plates, etc. Hint: if the amount is too small, we count it as indirect
materials in the overhead.
Cost per Meal
Burger Bun
Each package
has 8 buns, so
8 for $4.49 at
$4.49/8 =
1.7 oz per
serving = 17
30 OZ for $4.69 at
$4.69/17 =
18 servings
$3.99/18 =
4 servings per
$0.99/4 =
32 OZ for $3.99 at
$0.99 per onion at
Beef patties
4 servings
$6.49/4 = $1.6
3 cups per
4 patties for $6.49
at target
1 L bottle for $1.89
at target
$1.89/3 =
10 servings
per lb
$1.99 tomatoes per
lb at vons
$1.99/10 =
15 servings
per lettuce
$1.59 per lettuce at
$1.59/15 =
10 servings
12 OZ for 2.79 at
3 servings
$1.87/3 =
26 OZ for $1.87 at
2- Direct labor costs: determine the labor cost per unit by calculating the labor cost per hour and
the time needed to cook one meal. Note: if only the group members work on the food truck and
the members only share the profit of the food truck as an owner, then you can count direct labor
cost as zero.
Direct Labor Cost per Meal
Minimum wage: $12.00/hr + Administrator wage:
Average 15 meal per hour
DLC: $1.80/meal
3- Overhead cost: list the overhead costs of your food truck: $4,000 charge of CSULA;
gasoline costs/shipping costs of materials; depreciation/rent of the food truck and the
cookware, trash bags, etc. (Limited to 5 items.)
Overhead Cost Item
Cost per Meal/Cost per
Month (Please specify)
Paper plates + Napkins +
$510/ per month
Plates $4.19 at target
Napkins $3.12 at target
Cups $4.29 at target
Charge of CSULA
$500/ per month
Trash bags
$300/ per month
$6.49 at target
Rent of the truck and
$1600/ per month
MOBI MUNCH company
Average cost per meal
4- Selling and Administrative Cost: advertising costs; computer/ipad; marker/supplies, etc.
(Limited to 5 items.) The workers are included in the direct labor costs.
Selling and Administrative Cost Item
Cost per Meal/Cost per Month (Please
Administrative supplies
Intuit Quick Books (accounting system)
Accountant Fees
Cleaning supplies
Average cost per meal
Total Cost per Meal
Analyze your food truck.
a. Estimate sales in units in September, October, and November 2018.
Estimated # Meals
b. Determine the price of your product ______________.
c. Prepare a sales budget of your food truck for September, October, and November
d. Perform CVP analysis: break-even in units; break-even in sales; margin of safety; and
operating leverage.
Break-even in units
Break-even in sales
Margin of safety #
Margin of safety ratio
Operating leverage
o Determine all the costs of your business, including how you determine the costs.
You can use example in DM, DL, OHD, and S&A.
o Estimated sales and price. Show your reasons.
o Sales budget.
o CVP income statement or indicate variable costs, contribution margin, and fixed
costs of your food truck.
o Comments on the business, e.g. how much is your estimated profit; any outside
factors that may affect your sales and your profit, etc.

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