About the course
Neither founder sells vehicles or equipment. The course grew out of years of watching operators make the same avoidable mistakes, mostly around underestimating permit timelines and overestimating what a small kitchen can produce during a lunch rush.
Curriculum lead, compliance and location research
Anna spent several years documenting Sanepid inspection procedures for mobile vendors across a handful of Polish cities, comparing published guidance against what operators actually experienced on inspection day. She writes and maintains the compliance and location modules, and keeps them updated as public guidance changes.
Format economics and financial modelling
Marek built the format comparison and break-even spreadsheets after tracking daily cost variance across trucks, trailers and stalls for a research project on informal food retail. He focuses on the numbers side of the course: cost structures, menu costing and the daily recalculation model at the centre of module four.
How the course was built
The early material for this course started as internal notes: comparison sheets built for a handful of operators asking similar questions about permit sequencing and pitch selection. Over time those notes were reorganised into four modules, each paired with a spreadsheet template so the same logic could be applied to a different city, cuisine or format without starting from scratch.
The course is reviewed periodically against published Sanepid and municipal guidance. When public guidance changes, the relevant module and template are updated. Nothing in the course claims to replace direct contact with your local sanitary inspection office or municipal permitting desk; it is designed to make that contact more efficient by helping you arrive prepared.
Working principles
Format and location comparisons are presented as frameworks you fill in with your own numbers. The course does not tell you which format or which city is preferable; it gives you the categories to weigh and lets your own figures produce the answer.
Every compliance-related claim in the course links back to publicly published Sanepid or municipal material. Where guidance is ambiguous or varies by region, the course says so rather than guessing.
Sanitary and permitting guidance is reviewed periodically. When a change affects a module, the lesson and its spreadsheet are revised so learners are not working from an outdated checklist.
The course does not sell, lease or broker vehicles or kitchen equipment, and does not accept referral arrangements from manufacturers. Recommendations, where given, concern process and calculation methods rather than specific suppliers.
