RE: Business Plan for mobile food vending
The best advice anyone can be given is "KNOW YOUR COSTS". If you're capable of making a spreadsheet, start out by identifying all your costs related to your business and making a determination of whether those costs are sunk, fixed or variable. It's important that you include every cost element regardless of its size.
Once you've done this, you can determine what your "breakeven" is. My advice to people who I help is "You have to break even before you can make a profit".
If you are incapable of making this spread sheet yourself, spend a couple of bucks and get someone to set it up for you and then you can maintain it. Don't let pride or ignorance get in the way of success.
Once you feel comfortable with the "numbers", you can then put your Business Plan together. Keep in mind that a working Business Plan is nothing but a roadmap. In the beginning of a business, the Business Plan is really just a vision. It's important to develop that vision into a plan, but it's rare that reality matches the initial vision. That's why I use the term "working Business Plan". By using it as a living document, you can easily tell when and where you managed to get off course from your original plan. Like I said, it's really a roadmap. You need to identify where you are presently, where you want to go, and how you want to get there. When you identify a roadblock or a hurdle, you need to decide your course of action. Ignore the roadblocks and hurdles and your Business Plan is worthless.
If you're not using a Business Plan for the purpose of financing your business, make it simple, real simple. It's not a dissertation. It's a description of what you are, what you want to be, and what it will take to get there. The numbers are the most important part. Keep them real and keep them accurate.
I hope this helps.