Term Three, 2024

Use this page to help you on your Ripyl® journey. The resources can be downloaded, and new items will be added as we move through the Ripyl® journey.

Resources

Ripyl® Board

Flowchart depicting the Ripyl process with eight steps: Empathise, Define, Problem Solve, Validate, Build, Test, Iterate, and Finalise, illustrating problem-solving methodology.

Video Links

Use the video links below to watch and learn about different subjects that will enhance your Ripyl journey.

Empathy

Empathy is the ability to understand and share the feelings of another person. It’s putting yourself in someone else's shoes and trying to feel what they are feeling. For example, if a friend is sad because they failed a test, empathy means you not only recognise their sadness but also feel a bit of it yourself, and maybe think about how you can support them. It’s about caring and being considerate of other people's emotions and experiences and is vital in life.

The Power of Empathy | Audrey Moore | TEDxYouth

Kate Santore | The Sweet Pleasures of Coca-Cola's Storytelling | 3:01

CupBop, SharkTank | 14:02

Empathy Can Change The World

Nike, Find Your Greatness | 1:02

This Family Diner Has 300+ Menu Items | 4:46

Food Truck Challenge

Term 3, 2024

It's time for the Food Truck Challenge. Over the next few weeks, we will work on building a food truck from start to finish. Each week, we will focus on a new topic. At the end of the term, you will present your project to us.

Here are the rules for the challenge -

When creating your truck's menu, please prioritise healthy food options. We understand this may not always be possible.
ALL food items need to come from local suppliers here in the Manawatu and/or New Zealand.
You must have at least one ‘special’ menu item.
Be mindful of dietary requirements.
Think about ways to make your brand standout.

Here's the outline of the school term and our lessons for each week. We will have our weekly lesson every Friday, giving you time to work on the topic for the following week. Keep in mind that some tasks may take more than one week to complete.

Week 3 - Food Truck Cuisine Selection & Costs

Week 4 - Brand (logo, story, overall theme)

Week 5 - Menu Creation

Week 6 - Pricing and Costs

Week 7 - Marketing and Go-To-Market Plan

Week 8 - Pitch Creation and a SURPRISE

Week 9 - Practice Pitch

Week 10 - Presentation

Weekly Assets

Flyer for Rip & Lil's Taco Truck detailing project budget and cost breakdowns for truck build, including vehicle, exterior, energy source, and interior set-up costs. Spaces are provided to fill in costs for each category, with a total cost section at the bottom. Contact and copyright information for Ripyl Limited is at the bottom of the flyer.

Week 1

Your team has a budget of $175,000 to spend on your food truck project. Use the Food Truck Costings Board (click on the image above to download a copy) to calculate your spending. Take your time. Here are a few things to ponder -

Jot down links of where you find things so you can refer back to them easily. Tip - Use Word or Google Sheets. You can easily share with your teammates.
Cheap isn’t the best. This is a commercial operation, so knives and plates from Kmart or The Warehouse shouldn’t be an option presented.
Work together. All ideas are good at this stage. Also, listen to your teammates when they speak.

A little help…

In section B "Exterior", you will need to determine the size of your food truck, trailer, or ute. Then, calculate the amount of paint required to paint your vehicle. Keep in mind that most vehicles require more than 3 coats of paint, including a primer base.

When completing section C, "Energy Source," you will need to select one source to power your food truck. This refers to the energy required to operate the food truck specifically, not the fuel for the truck or bus.

Week 2

For week two, use the brand board to work through your brand concept. Click on the image to open a large PDF version of the board.

Remember the Big 3 -

Understanding the concept of a brand is crucial for your business and food truck! A brand isn't just a logo or a catchy slogan. It’s everything from the history of your business (if you have one), values, colours, and how it stands out from your competition. There are three key elements to think about when we begin to build your brand.

The Story
Great brands tell a cool story about how their product or service can help people be their best selves. This story is the foundation of your brand and shows everyone what you're all about.

The Marks
The marks are the visual and symbolic representations of the brand. This includes the logo, colour scheme and, typography. These marks are crucial because they create instant recognition and help differentiate the brand from others.

The Edge
The edge is what sets the brand apart from the competition. It’s the unique selling proposition (USP) or the distinct qualities that make the brand stand out in the marketplace. The edge could be an innovative product, exceptional customer service, a strong community connection, or a bold personality.

Menu featuring various burgers and sides. Burgers include 'The Rippa', 'Lil’s Turkey Burger', 'The Spicy', 'Bacon Cheeseburger', and 'Double-Double' with prices ranging from $19 to $25. Sides and drinks include fries, loaded fries, cold drinks, and hot drinks, with prices from $5 to $13. Images of burgers and fries accompany the text.

Collage of colorful and diverse restaurant menu designs, labeled 'Menu Examples', featuring pizza, Italian food, and kids' menus. Includes a variety of layouts and dish images, such as salads and burgers.

How to Identify a USP for a Food Truck

Special Ingredients or Recipes: Do you use a secret family recipe or unique ingredients that others don’t? Maybe your burgers have a special sauce, or your tacos use a rare spice.

Customer Experience: Perhaps your food truck offers something extra, like live music, a quirky theme, or super-fast service.

Pricing Strategy: Your food truck might offer the best value for money, with generous portions at a reasonable price, or perhaps a premium experience with gourmet options.

Health or Sustainability Focus: Maybe your food truck is the only one offering 100% organic, locally sourced, or vegan options.

Cultural or Ethnic Specialisation: If your food truck specialises in a certain type of cuisine that’s hard to find in the area, that can be your USP. For example, authentic Peruvian street food or traditional Māori hangi prepared in a modern way.

Example

Imagine your food truck serves "Fusion Fries" – French fries topped with a variety of international flavours like Japanese teriyaki chicken, Mexican street corn, or Indian butter chicken. Your USP could be that your food truck is the only one offering these globally inspired, one-of-a-kind fry dishes that customers can’t get anywhere else.

Week 3

For week two, use the menu board (and examples) to work through your menu concept concept. Click on the image to open a large PDF version of the board and examples.

Our menu board will help next week. It will help you think about the different ways to structure your menu.

Remember –

Your ingredients
What’s on your menu is actually what you are selling
Who are your customers? What do they want, and is there a way to get feedback from them – and even get them to help sell your product. HOW?
And identify your USP (See below)

Unique Selling Proposition

In a busy market, like a food truck park, there might be several trucks selling similar types of food. Your USP is the reason customers would come to your truck instead of the one next door. It’s what makes your food truck different, better, or more attractive.