Blunt and even harshly critical I can handle and even appreciate. But when the scale tips towards no general usefulness and a seeming desire to only bash, I do go on the offensive. I shouldnt, but its a flaw.
So, with the business plan, I do intend that to be a living document. Something reviewed and adjusted at least annually to better reflect the unexpected directions things might have went, and to address and compare any new opportunities that may present themselves. But your right, no matter how in depth I make the plan, its still a plan and lots of things I never saw coming, will. What I didnt really think about was something unique. I want to create a menu that is good, recognized, but also not very common. Most of my menu items can be found quite a few places in town; but to be honest, most suck. Something unique would help a lot with brand recognition and give reason to visit me instead of Joe. I am def. going to put more thought into this.
I did give some thought to flow and preparation and am planning on using the McDonalds approach. Tape layouts and temp. set ups prior to modifying anything on the truck. Hopefully that will help smooth things out and give me an opportunity to optimize and hopefully find a balance between one and two person perfection.
To address experience, I have none in the food area and Ill openly admit that. Hell, I burnt a Hot Pocket not all that long ago... I do know when to listen to experience though, and to learn from them. So even though I really want to go this as a sole proprietor, I have juggled the idea of offering partnership to either someone who has been a full-time "carnie" for the past ~15 years or someone who has cooked, managed, and even owned multiple restaurants over the past ~30 years. Im open to advice because I dont want to fail, that is why I posted here. On a side note, I also have a few degrees, including one in Business and plan to attend a part-time, online Masters program in the near future (situation dependent). So I want to try and negate as many risks as possible prior to even starting. As you said things change, but I am trying to layout details similar to if this were a large franchise. Simply because its easier to start with certain habits and expectations than to form them down the road.
Anyways, thank you for the thoughtful, insightful, and encouraging post. That is exactly what I came here for, and to discuss. I want to make sure my ducks are in a row.