Food truck
Sell a focused menu from a mobile kitchen at events, offices and food truck sites.
Last updated
01 / Why it can workThe upside
Lower fixed costs than a restaurant and the ability to go where the crowds are.
02 / Watch forThe hard part
Permits, commissary rules, breakdowns and weather make revenue unpredictable.
03 / CostsWhat the first budget covers
Truck purchase or lease, kitchen equipment, permits, commissary and opening inventory. Expect roughly $20,000–$90,000 for a lean first version, before your own living costs.
04 / First customerYour first paying step
Test the menu at a market stall or catered event before buying a truck.
05 / GrowthHow it grows
Add catering and private events, then consider a second truck or a fixed location.
Business snapshot
Food truck scores
Startup difficulty6/10
Operating difficulty8/10
Economic potential4/10
Scalability3/10
Resale potential3/10
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