The Business
Food trucks succeed when they pick a high-margin concept (tacos, BBQ, specialty coffee), secure reliable high-foot-traffic locations, and build a following. Gross revenue of $100K-500K/year is achievable, with 25-35% net margins for well-run operations. Events, catering, and regular lunch spots diversify revenue.
How to Start
Start with catering at private events (no location permit needed) to test your concept. Buy a used food trailer ($8-15K) before upgrading to a full truck. Find a commissary kitchen ($400-800/month) for prep. Target farmers markets, brewery parking lots, and office parks for consistent footfall.
Equipment Needed
- ▸Food truck ($30-80K)
- ▸Commercial equipment
- ▸POS system
- ▸Permits and licenses
- ▸Commissary access
Licensing
Food handler license + mobile vendor permit + commissary agreement
Monthly Search Volume
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“Food trucks work when you have a unique concept, low competition in your spot, and good operational systems. Events and catering are where the real money is — private events pay 2–3x your per-head street revenue.”
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