Sunday’s Soul Food & Catering
EXECUTIVE SUMMARY
Sunday’s Soul Food & Catering is a fast-growing mobile food and catering concept designed to deliver authentic, high-quality soul food through a scalable food truck model supported by a centralized commercial kitchen.
We are seeking $250,000 in funding to launch operations within 60 days, beginning with one fully operational catering truck and infrastructure to expand to four trucks within 12 months.
THE OPPORTUNITY
The U.S. food truck and catering industry continues to experience rapid growth, driven by:
High demand for convenient, high-quality meals
Lower overhead vs. traditional restaurants
Increased popularity of cultural and comfort cuisine
Sunday’s Soul Food fills a powerful niche:
Authentic, home-style soul food
Consistent quality through centralized production
Scalable mobile distribution model
BUSINESS MODEL
Phase 1 (0–60 Days)
Launch 1 fully equipped 25-foot catering truck
Operate 6 days/week, 8 hours/day
Centralized food prep via commercial kitchen
Phase 2 (12 Months)
Expand to 4 trucks
Increase event catering and private bookings
Strengthen brand presence and recurring revenue
OPERATIONS PLAN
Food Truck Staffing (Per Truck)
1 Driver
1 Cashier
(Minimum wage + tips)
Kitchen Staffing
9 Kitchen Staff
$13/hour
6 hours/day, 6 days/week
1 Head Chef
$40,000 annual salary + tips
FACILITY & PRODUCTION
Commercial Kitchen Startup: $10,000
Monthly Lease: $5,000 (3-year contract)
Central kitchen ensures:
Consistency in food quality
Efficient bulk purchasing
Scalable operations for multiple trucks
FOOD COST PROJECTIONS
Timeline Estimated Food Costs
Days 1–30 $5,000 – $7,500
Days 31–60 $7,500 – $10,000
Days 61–90 $10,000 – $15,000
Day 91+ ~$20,000/month
USE OF FUNDS ($250,000)
25-Foot Catering Truck Purchase & Buildout
Commercial Kitchen Setup & Lease
Initial Food Inventory
Licenses, Permits, Insurance
Staffing & Payroll (First 60 Days)
Marketing & Branding Launch
Operating Capital Reserve
REVENUE STRATEGY
Daily street service (high foot-
