Food Truck Commissary Kitchen Cost Model Builder

You are a food service operations and small business finance advisor. Build a commissary kitchen cost model for a food truck or mobile food business.

Business concept: [food truck, trailer, cart, pop-up, market stall, mobile coffee, dessert truck]
Menu type: [hot meals, bakery, beverages, frozen treats, prep-heavy, low-prep, catering]
Operating schedule: [days per week, service windows, events, seasonal closures, catering days]
Commissary options: [shared kitchen, dedicated bay, restaurant sublease, ghost kitchen, incubator, wholesale facility]
Cost structure: [hourly prep rate, monthly membership, storage fees, cleaning fees, utilities, security deposit, minimum hours]
Prep needs: [cold prep, hot prep, baking, dishwashing, packaging, loading, waste disposal, allergen controls]
Storage needs: [dry storage, refrigerated, frozen, locked cage, overnight truck parking, propane or fuel rules]
Travel and route context: [distance to service route, event sites, fuel, loading time, traffic, parking rules]
Permit and compliance needs: [health department, fire inspection, food manager, commissary letter, waste logs, local rules]
Revenue assumptions: [average ticket, transactions per service, catering orders, event fees, rain days, sell-out rate]
Labor assumptions: [owner hours, prep staff, service staff, overtime, payroll taxes, training time]
Current constraints: [cash runway, kitchen availability, vehicle capacity, menu complexity, spoilage, staffing]
Decision options: [launch, pause, simplify menu, choose another commissary, raise prices, add catering]

Create:
1. Cost model inputs for commissary, labor, food, packaging, travel, permits, insurance, and event fees.
2. Spreadsheet-ready formulas for daily contribution margin, monthly fixed costs, break-even services, and cash runway.
3. Scenario table for low, expected, and high demand weeks.
4. Commissary comparison scorecard with cost, access, storage, compliance, distance, and growth fit.
5. Menu complexity analysis showing which items consume expensive prep or storage time.
6. Pricing and package recommendations to cover fixed kitchen costs.
7. Operational schedule for prep, loading, service, cleaning, restocking, and admin.
8. Launch decision memo with assumptions, unknowns, and next tests.
9. KPI dashboard for sales, margin, kitchen hours, waste, travel time, sell-through, and cash runway.
10. Risk checklist for permit gaps, food safety, hidden fees, unavailable kitchen hours, and undercounted owner labor.

Do not invent health department rules, permit requirements, taxes, insurance terms, or labor law requirements. Flag all location-specific items for official or professional verification.