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Part 3: Preparing to Open Your Service Window
Curriculum
5 Sections
20 Lessons
10 Weeks
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Chapter 8: Creating Your Food Truck Menu
6
1.1
What Do You Have Today? Making Major Menu Decisions
10 mins
1.2
Validating Your Menu with Taste Tests Before You Go Prime Time
10 mins
1.3
Pricing Principles: Figuring Out How Much to Charge
10 mins
1.4
Designing Your Menu Board
10 mins
1.5
Hiring a Consultant (If You Need One) to Help with Your Menu
10 mins
1.6
Deciding When to Change Your Menu
10 mins
Chapter 9: Finding a Commercial Kitchen for Your Food Truck
2
2.1
Getting to Know Commercial Kitchens
10 mins
2.2
Exploring Other Kitchen Options
10 mins
Chapter 10: Purchasing and Managing Supplies
3
3.1
Assembling Your Supply List
10 mins
3.2
Working with the Best Suppliers for Your Food Truck
10 mins
3.3
Building an Efficient Inventory System
10 mins
Chapter 11: Hiring and Training Your Food Truck Team
6
4.1
Finding and Hiring the Staff You Need
10 mins
4.2
Using E-Verify for Employment Eligibility Verification
10 mins
4.3
Setting Up and Using Policies to Live By
10 mins
4.4
Training Your Staff
10 mins
4.5
Making Staff Schedules
10 mins
4.6
Motivating and Retaining Your Staff
10 mins
Chapter 12: Setting Up Your Office and Managing Money Matters
3
5.1
Deciding Where to Set Up Your Office
10 mins
5.2
Creating Lines of Communication with the Right Office Equipment
10 mins
5.3
Investigating Payment Issues
10 mins
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