The SBA Learning Center publishes a free business plan template that maps cleanly to a food truck. Start with a one-page executive summary you can hand to a banker. The concept section explains your menu, price points, and target daypart (breakfast, lunch, late-night, events). Market analysis identifies your service area, anchor lunch crowds, festivals, and direct competitors — name them, do not guess. Operations is where mobile differs from brick-and-mortar: document your commissary kitchen agreement, truck specs, propane and water sources, prep schedule, and a typical service-day timeline. Staffing should cover prep cook, window, and driver/owner roles even if you start solo. Marketing covers your launch playbook: Instagram, a Street Food Finder or Roaming Hunger listing, catering pitch deck, and event booking pipeline. Financial projections need three years of monthly revenue, COGS, labor, fuel, commissary rent, insurance, permits, and debt service. Use industry-typical ranges from the National Food Truck Association and FSR Magazine — food cost 28-35%, labor 25-35% — and pressure-test best, base, and worst cases. Close with a funding request stating exactly how much you need, what it buys, and your repayment path. Lenders read the financials first and the summary second.