Important Notice and Basis of Preparation

Jump to section

• Overview & contents
• i. Important Notice and Basis of Preparation
• 1. Executive Summary
• 2. The Operating Model
• 3. Licensing, Food Safety and Trading Rights
• 4. Market and Customers
• 5. SWOT and Competitive Position
• 6. Operations and Team
• 7. Financial Plan
• 8. Break-Even and Debt Service
• 9. Investment Analysis
• 10. Sensitivity and Scenario Analysis
• 11. Risk Analysis
• 12. Implementation Roadmap
• 13. Key Performance Indicators
• 14. Key Assumptions
• 15. Conclusion and Recommendation
• A. Appendix A: Consolidated Financial Summary
• B. Appendix B: Truck-Day and Trading Schedules
• C. Appendix C: Funding, Debt and Working Capital Schedules
• D. Appendix D: Risk Register
• E. Appendix E: Glossary

This business plan has been prepared for Streetfire Kitchens (Pty) Ltd, a proposed food truck fleet operating from a licensed commissary kitchen in Gauteng. The venture launches with three trucks and a central preparation kitchen, building to five trucks by Year 5, and trades weekday lunch services at office parks and busy street locations, weekend markets and festivals, and private events and corporate catering.

Basis of the figures. Revenue is built from truck-days, the mix of service types, covers per service and average spend. It is not a growth rate applied to an assumed base. The income statement, balance sheet and cash flow statement are fully articulated: the balance sheet is derived rather than plugged and balances to the rand in every year, and the closing cash position reconciles exactly to the cash flow statement.

Covers per service and average transaction value are modelled, not observed. They are site-specific and season-specific, and they are the assumptions on which this entire plan turns. A real venture should trade one truck for a full quarter and count the covers before committing to a fleet — which is why the implementation roadmap places that gate before the second and third trucks are ordered.

Trading rights are not guaranteed. Municipal permits, private site agreements and event bookings are granted at the discretion of others and can be withdrawn. A food truck without a place to park is a depreciating vehicle, and no funder should treat contracted pitch access as an assumption rather than a condition.

Published benchmarks. Food truck hire for private events is reported at between R8 000 and R30 000, with per-head rates of R80 to R200 and Gauteng sitting at R120 to R200; a wedding for 100 guests typically costs R15 000 to R30 000 in 2026. Most vendors enforce a minimum booking of R8 000 to R10 000 plus a booking fee of around R1 000, and Saturdays in the October to March peak carry a 15 to 25 per cent premium. A Certificate of Acceptability under Regulation R638 of 2018 is mandatory and is issued to a food truck by vehicle registration number; municipal fees range from free in Cape Town to about R2 152 in Tshwane. Cape Town issues informal trading permits valid for up to three years through an online portal; Johannesburg routes food licences through five city departments. Reported food truck start-up cost is R150 000 to R450 000 and a realistic timeline from idea to first service is four to eight months, with a conversion taking four to twelve weeks and a new build eight to sixteen. The national minimum wage is R30.23 an ordinary hour. These are cited where used.

Taxation. Tax is calculated at Small Business Corporation rates, with assessed losses carried forward. VAT registration becomes compulsory above R1 million of turnover, which this venture exceeds in Year 1.

Confidentiality. This document is delivered in confidence to the named recipient. It may not be reproduced or circulated in whole or in part without prior written consent.