Chef, don your toque!
Run a food truck and earn enough dough to go on a luxury Hawaiian holiday or study at the prestigious Le Cordon Bleu. Read all the details provided at each stage carefully.
Analyze the details and make an optimum decision to prevent yourself from winding up with negative cash flow.
Once your truck is up and running, select the menu, go through the shopping list and memorize as many ingredients as possible.
When the supermarket opens, shop for all the ingredients on your list before you run out of time!!
Psst! The faster you shop, the better the discounts!
Then, it’s time to start selling!
You have four weeks to meet your target. Each week, analyze your finances, reputation, and the feedback on your quality of food to fix the price of the menu items. Your aim is to ensure positive cash flow at all stages. Good luck!
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|Balance Sheet Accounts|
|Acc Depreciation - Food Truck||0|
|Acc Depreciation - Kit Equipment||0||0|
|Income Statement Accounts|
|Gains on Sales of Assets||0||0|
|Permits and Licenses||0|
|Kitchen Commissary Rent||0|
|Food Truck Rent||0|
|Depreciation Expense - Food Truck||0|
|Depreciation Expense - Kit Equipment||0|
|Loss on Sale of Assets||0||0|