Students use math to solve a real business challenge by designing a food truck menu that attracts customers and still earns a profit. They model costs, prices, unit rates, percentages, and profit decisions through surveys, menu testing, and team budgeting, then defend their choices with evidence. Across launch activities, midpoint share-outs, closing circles, critique rounds, and the final expo, students build problem solving, communication, collaboration, and reflection as they revise their truck for success.

Students will model a realistic food truck business by using decimal operations to calculate ingredient, portion, and menu-item costs, then apply unit rates, percentages, and profit calculations to set prices that can attract customers and still earn money. They will make sense of pricing problems, test different ingredient and portion combinations, and use survey data, tables, and graphs to revise decisions based on evidence. Students will construct and defend mathematical arguments about which pricing plan works best, critique other teams’ reasoning during share-outs and dress rehearsal, and use tools strategically to create a clear menu, cost analysis, and business pitch. They will also strengthen collaboration and communication by reflecting in closing circles, setting next-step goals, and explaining how their choices and contributions shaped the team’s final food truck.

Students create a sequence of working products: a team food truck identity, a draft menu, ingredient and portion-cost tables, customer survey tools and results charts, and pricing revisions based on what customers say they would pay. As the project develops, teams build a business plan with revenue, cost, and profit calculations, plus visual models such as tables and graphs that justify their decisions. By the end, each team presents a decorated food truck booth with a menu board, pricing chart, sample order cards, and a mini drive-thru setup with table signs, order slips, and fake or sample food items. Teams also prepare a short pitch and reflection that explains which ingredient, portion size, and price combination worked best, what they would change next time, and how each member contributed.

Kick off with a Menu Mystery Mixer in which teams rotate through real or photo-based food truck menus, quick sample items, and ingredient price cards, then predict which menu choices would attract customers and still make money. Follow with a Grand Opening Sneak Peek mini expo where students view decorated truck posters, hear short sales pitches, and vote on the most appealing menu while justifying their choices with customer interest and cost ideas. End by revealing the challenge to design a food truck menu that keeps customers interested and earns a profit, then have each team set one next-step goal for survey questions, menu ideas, or pricing research.

Host an Open for Business Night where families, staff, and another class visit decorated food truck booths to review menu boards, pricing charts, sample order cards, and fake or sample food items. Each team gives a short pitch, shares its customer survey data, explains how costs, portion sizes, and prices affected profit, and answers audience questions about its business decisions. Structure the event like a Final Drive-Thru expo so guests can compare trucks for customer appeal and smart pricing, then vote on the best overall balance of interest and profit. End with a brief celebration and team reflection in which students name what worked best, what they would revise, and how they contributed to the group’s success.