PIZZA ON A ROLL

Inside Franchise Business - - Contents -

A day in the life of a mo­bile pizza truck.

Pizza Ca­pers’ mo­bile con­cept means the Queens­land-based com­pany can cater for de­mand be­yond fixed stores, such as at food-truck events, mu­sic fes­ti­vals and outer-city in­dus­trial parks, says man­ag­ing di­rec­tor Sher­ree Hal­li­well. Start-up costs are about $40,000, with on­go­ing weekly costs of about $800 over the five-year lease pe­riod.

To give an idea of what is in­volved for the fran­chiser, here is an over­view of the av­er­age day for a Pizza Ca­pers food truck...

8AM – VISIT THE FRUIT AND VEG­ETABLE MAR­KET

At the mar­ket, pro­duce and fresh in­gre­di­ents are cho­sen for the day ahead. The pizza bases are sup­plied pre-baked, and the fran­chisee chooses items for the day’s menu from Pizza Ca­pers in-store of­fer­ing.

9AM – PRE­PARE FOR THE DAY’S TRADE

It’s time to get chop­ping in the kitchen aboard the truck.

10AM – HIT THE ROAD

Once the food has been pre­pared, the truck sets out for its sell­ing lo­ca­tion.

10.30 TO 11AM – SET UP FOR TRADE

It is time to warm up the oven and en­sure the in­gre­di­ents are to hand. The counter is then set up with signs ad­vis­ing the menu for the day plus any spe­cial deals. Mu­sic is played so lo­cals know trad­ing is about to start (they can check Face­book for the lo­cal sched­ule).

11AM TO 1PM – TRAD­ING TIME

The serv­ing team swings into ac­tion. De­pend­ing on the ser­vice, one per­son cooks and one serves. More staff may be needed for events. Piz­zas gen­er­ally take five min­utes to bake.

Pizza on the Go, the Pizza Ca­pers truck, is de­signed to take the gourmet brand to out­door venues – a new model avail­able to both new and ex­ist­ing fran­chisees as a stand-alone

fran­chise ar­range­ment.

1 TO 1.30PM – PACK­ING UP

Af­ter the last cus­tomer, the team packs up. As a gen­eral rule, Pizza Ca­pers fol­lows lo­cal coun­cil guide­lines for clean­ing up. Food waste is dis­posed of in a food-safe bin and waste wa­ter is dumped at des­ig­nated points.

1.30 TO 2.30PM – BACK TO

HEAD­QUAR­TERS

Time to head back to the mo­bile kitchen’s per­ma­nent and se­cure park­ing at premises nom­i­nated by the fran­chisee (this can be their pri­vate res­i­dence).

2.30 TO 4.30PM – PRE­PARE THE TRUCK

FOR THE NEXT DAY

• Wash­ing up and sani­tis­ing the kitchen

• Re­fu­elling the truck at a ser­vice sta­tion and if needed, charg­ing the gen­er­a­tor at home

• Swap­ping/re­fill­ing the LPG tanks as needed

• Re­fill­ing the fresh-wa­ter tank

• Emp­ty­ing the grey-wa­ter tank.

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