Food Truck Tycoon Student Workbook
5th Grade Math Performance Task
Food Truck Tycoon
Put your mathematical mind to work as you design, budget, and launch a thriving mobile culinary empire.
Design Challenge: Customize your giant white food truck below!
*Use markers or pencils to write your restaurant name, draft your menu, and color your customized exterior wrap!
Mogul Name
Launch Date
Proposed Food Truck Name
Cuisine / Food Concept
Designed for 5th Grade Common Core Math Standards alignment.
Core Task 1
The Rollout Blueprint
Pacing: 1 Hour
Your Challenge: Let's draft your food truck's kitchen floor plan! You are laying out standard food service equipment on a 1st-quadrant coordinate grid. Plot each coordinate carefully, label your equipment, and determine the spatial footprint of your operation.
1 Coordinate Mapping (5.G.A.1, 5.G.A.2)
Plot and label the coordinates of each kitchen appliance on the grid below.
x y 1 2 3 4 5 6 7 8 9 1 2 3 4 5 6 7 8 9
Coordinates to Plot & Label:
- 📍 Driver's Seat (D): (1, 9)
- 📍 Order Window (W): (3, 7)
- 📍 Prep Station (P): (6, 5)
- 📍 Stove/Grill (S): (8, 4)
- 📍 Refrigerator (R): (9, 9)
2 Interior Dimension Calculation
The actual storage cabin of your food truck has grid-scaled bounds. The length of the cabin is 12 units, and the width is 6 units. On your blueprint, 1 grid unit = 1.5 feet in real life.
A. Real Dimensions (in feet)
Length: 12 units × 1.5 ft = feet
Width: 6 units × 1.5 ft = feet
B. Area and Perimeter
Perimeter = feet
Area = sq feet
Show Your Calculations & Drawing Space
Food Truck Tycoon Project Page 2
Core Task 2
Taste-Test Research
Pacing: 1 Hour
Your Challenge: Let's analyze spice ingredient datasets. You sampled 16 spice blends from your wholesale distributor. Let's analyze this fractional weight data, build a line plot, and calculate key sum relationships.
1 The Raw Data (5.MD.B.2)
Here are the recommended individual spice blend canister weights in fractions of a pound (lb):
1/8
1/4
1/2
3/8
1/8
1/2
1/4
5/8
3/8
1/4
1/8
1/2
1/4
1/8
3/8
1/4
*Tally and count the frequencies to fill the right-side table.
| Weight | Tally | Total Count |
|---|
| 1/8 lb | | |
| 1/4 lb | | |
| 3/8 lb | | |
| 1/2 lb | | |
| 5/8 lb | | |
2 Construct and Analyze Line Plot
Plot an "X" above each fractional weight value on the axis below to represent the spice canisters:
1/8 lb 1/4 lb 3/8 lb 1/2 lb 5/8 lb
Q1: What is the difference in weight between the heaviest and lightest spice blend canister?
Q2: If you combined the weight of all canisters that weigh exactly 1/2 lb, what would be their total weight?
Food Truck Tycoon Project Page 3
Core Task 3
The Startup Budget
Pacing: 1 Hour
Your Challenge: You have been awarded a grant of $15,000.00 to fund your food truck startup. You must buy your vehicle, secure safety permits, and procure hardware before you can purchase food ingredients. Calculate your costs and find your remaining balance!
1 Itemized Startup Purchases (5.NBT.B.7)
Complete the balance sheet below by adding the costs and subtracting them from the initial grant.
| Category | Description | Cost ($) |
|---|
| Vehicle | Used Delivery Cargo Van / Truck Chassis | $7,850.50 |
| Permits | Health Department Licensing & Safety Inspection | $1,200.75 |
| Hardware | Stainless steel commercial prep tables, grill, vents | $2,450.00 |
| Branding | Custom high-resolution full truck wrap and logo layout | $1,550.25 |
| TOTAL EXPENSES (Sum of 4 categories above) | | |
| REMAINING INGREDIENT BUDGET ($15,000.00 - Total Expenses) | | |
2 Analytical Spending Breakdown (5.NF.A.1, 5.NF.B.4)
A. Spend exactly 0.12 (twelve hundredths) of your original $15,000.00 grant on initial inventory buffer. What is this amount in dollars?
B. Compare: Is the cost of the custom truck wrap ($1,550.25) greater than or less than 1/10 of your total grant? Explain why.
Calculation Box (Keep neat and show all work)
Food Truck Tycoon Project Page 4
Core Task 4
The Daily Menu Costing
Pacing: 1 Hour
Your Challenge: Every elite chef must calculate the precise production cost of their dishes to set profitable prices. Below is the ingredient wholesale catalog. Select a dish, compute its individual cost, and decide on a profitable selling price.
1 The Wholesaler Price Guide
🌯 Tortilla & Bakery
Large Tortilla (1 pc)$0.25
Brioche Bun (1 pc)$0.45
🥩 Proteins
Grilled Chicken (1 portion)$1.15
Shredded Beef (1 portion)$1.45
🧀 Cheese & Dairy
Cheddar Blend (2 oz)$0.35
Sour Cream (1 oz)$0.15
🥑 Toppings & Sauces
Fresh Avocado Guac (1.5 oz)$0.60
Pico de Gallo (1 oz)$0.20
2 Signature Dish Costing (5.NBT.B.7)
Calculate the cost to make a **"Super Fiesta Burrito"** containing: 1 Large Tortilla, 1 portion Shredded Beef, 2 oz Cheddar Blend, 1.5 oz Fresh Avocado Guac, and 1 oz Pico de Gallo.
| Ingredient | Cost Per Unit ($) |
|---|
| 1 Large Tortilla | $0.25 |
| 1 portion Shredded Beef | $1.45 |
| 2 oz Cheddar Blend | $0.35 |
| 1.5 oz Fresh Avocado Guac | $0.60 |
| 1 oz Pico de Gallo | $0.20 |
| Total Recipe Cost (Sum) | |
| Proposed Selling Price (Set your own price, e.g., $6.50) | |
| Profit Per Burrito (Selling Price - Total Recipe Cost) | |
3 Projected Lunch Revenue
If you sell exactly 45 units of your Super Fiesta Burrito during the local downtown lunch rush, what is your total raw profit? Show all your work!
Food Truck Tycoon Project Page 5
Core Task 5
Grand Opening Orders
Pacing: 1 Hour
Your Challenge: Open for business! You are acting as the primary cashier. Below is your active customer retail menu. Solve the order tickets, compute subtotal, calculate 8% sales tax, and give your customers their exact change!
🔔 CASHIER POS SYSTEM
TACO $3.75
BURRITO $6.50
GUAC CUP $2.25
LEMONADE $1.80
🎟️ TICKET #01: "Sarah" 12:05 PM
• 3 Tacos ($3.75 each)
• 2 Lemonades ($1.80 each)
Subtotal:
Tax (8%):
Total:
Paid with $20.00Change:
Change:
🎟️ TICKET #02: "Marcus" 12:15 PM
• 2 Burritos ($6.50 each)
• 1 Guac Cup ($2.25 each)
• 1 Lemonade ($1.80 each)
Subtotal:
Tax (8%):
Total:
Paid with $50.00Change:
Change:
🚨 Cash Drawer Check-In
At the end of day 1, you have exactly $428.50 in cash in your register drawer. Your starter bank cash float was $100.00. You spent $45.25 from the register to pay for emergency dry ice. How much money did you take in from sales today?
Food Truck Tycoon Project Page 6
Extension Task 6 (High Level)
The Cargo Space & Scale
Pacing: 1 Hour
Advanced Operations Challenge: Excellent progress on core operations. Now, let's step up. We need to calculate cargo storage volume limits for dry goods and scale recipe ratios using fractions to prepare for massive catering orders.
1 Cargo Space Volume Optimization (5.MD.C.5)
Your food truck cargo hold measures exactly 4 feet long, 3.5 feet wide, and 5 feet high.
A. Total Storage Volume Calculate the total cargo volume in cubic feet:
B. Packing Logistics Storage crates measure exactly 1 ft × 1.5 ft × 2 ft. What is the volume of one crate, and can 25 crates fit?
2 Recipe Scaling Fractions (5.NF.B.4, 5.NF.B.6)
Your signature recipe for gourmet taco marinade serves exactly 12 customers. You booked a catering corporate lunch for 144 customers. Calculate the scaling factor and compute the scaled recipe ingredients below.
What is the required scaling factor (multiplier)?
144 ÷ 12 =
| Ingredient | Original Recipe (Serves 12) | Scaled Recipe (Serves 144) |
|---|
| Lime Juice | 1/4 cup | |
| Olive Oil | 2/3 cup | |
| Chili Powder | 1 1/2 tablespoons | |
| Cilantro | 3/4 cup | |
Food Truck Tycoon Project Page 7
Extension Tasks 7 & 8 (Highest Level)
Data Modeling & Optimization
Pacing: 1-2 Hours
7 Task 7: Sales Revenue Trajectory Graphing (5.G.A.2)
Track cumulative revenue during the first four operating hours. Let x represent operating hours, and y represent total accumulated revenue ($).
x y 1 2 3 50 100 150
📈 Points: (1 hr, $45) | (2 hr, $90) | (3 hr, $135)
Predict cumulative revenue for hour 8 based on this rate:
8 Task 8: Kitchen Inventory Constraint Optimization
Maximize your profit under strict resource limits.
📐 Resources Available:
• Prep Time: 450 minutes total
• Cheese: 300 ounces total
🌯 Menu Options:
• Big Burrito: 5 min, 3 oz cheese. Net Profit = $4.00.
• Mini Taco: 3 min, 1 oz cheese. Net Profit = $2.00.
A. 60 Burritos & 50 Tacos
Does this stay within both limits?
B. 80 Burritos & 60 Tacos
Does this stay within limits? Calculate profit.
Bigger Challenge: Find a combination that earns even more profit than A and B while staying within both limits. Show your trial work below.
Food Truck Tycoon Project Page 8
My Food Truck Shell: Step 1
Custom Floor Plan Grid
Application Shell
Step 1: Floor Plan Layout. Sketch and plot your own kitchen layout coordinates below. Design your floor plan inside the food truck storage cabin.
x y 1 2 3 4 5 6 7 8 9 1 2 3 4 5 6 7 8 9
My Coordinate Map Key:
📍 1. Cash Register (C): ( , )
📍 2. Prep Counter (P): ( , )
📍 3. Custom Oven (O): ( , )
📍 4. Sink/Sanitation (S): ( , )
Additional Spatial Notes & Drawing Space
Food Truck Tycoon Project Page 9
My Food Truck Shell: Step 2
Wholesale Ingredient Index
Application Shell
Step 2: ingredient Supply Catalog. Sourcing ingredients at wholesale is vital! Write down 6 individual raw ingredients you need to buy in bulk. Assign each item a realistic decimal cost.
| Ingredient Sourced | Measurement Unit (oz, piece, lb, container) | Cost Per Unit ($) |
|---|
| | | $ |
| | | $ |
| | | $ |
| | | $ |
| | | $ |
| | | $ |
Wholesale Sourcing Calculations & Workspace
Food Truck Tycoon Project Page 10
My Food Truck Shell: Step 3
Recipe & Transaction Sheet
Application Shell
C Signature Dish Costing (5.NBT.B.7)
Cost out your unique signature dish! List the ingredients from Page 10, write their unit costs, sum the subtotal, set your retail selling price, and calculate raw profit per serving.
| My Custom Signature Dish Name: |
|---|
| Required Wholesale Ingredient |
| --- |
| |
| |
| |
| |
| My Custom Signature Dish Total Cost (Sum) |
| Retail Menu Selling Price (What you will charge customers) |
| Net Profit Per Serving (Selling Price - Total Cost) |
D Design Your Own Customer POS Ticket (5.NBT.B.7)
Write down a custom transaction ticket! Define a customer purchase of multiple units of your signature dish, calculate subtotal, calculate 8% sales tax, total cost, and change due.
🎟️ MY CUSTOM FOOD TRUCK TICKET POS ACTIVE
Customer Name:
Order Items:
Subtotal:
Sales Tax (8% / multiply subtotal by 0.08):
Total Order Cost:
Paid with $50.00 cash billChange:
My Calculated Change:
Food Truck Tycoon Project Page 11
