PIZZA ON A ROLL

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.