Plan Permits and Commissary
2-4 weeksResearch city mobile food permits, health department, fire suppression, and commissary kitchen requirement.
Advanced3-6 months
Food Truck Business Guide
Free step-by-step food truck business for food entrepreneurs. Plan food truck business with calculators and checklists covering plan permits and commissary.
food entrepreneurschefsmobile vendors
Workflow
Estimate Truck and Build-Out
1-2 weeksBudget vehicle purchase, wrap, equipment, generator, and initial inventory.
Calculate Break-Even and Routes
3-5 daysModel daily fixed costs, average ticket, and events needed per month.
Tools Used
- Break-Even CalculatorPrimary
Calculate daily covers needed to cover truck and commissary costs.
- Cost Per Unit CalculatorPrimary
Plate-cost each menu item including packaging.
- Margin CalculatorSupporting
Verify gross margin after food and labor.
- Budget CalculatorPrimary
Total startup capital for truck and permits.
- Profit CalculatorReference
Project monthly profit by event type.
Checklist
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Compliance
Permits
Risk
Pricing
Safety
Operations
Reference Materials
Food Cost TargetsTable
Industry benchmarks for mobile food.
| Category | Target % of Price | Notes |
|---|---|---|
| Food cost | 28-35% | Lower on limited menu |
| Labor | 25-30% | Include owner pay |
| Net profit | 10-15% | After all fixed costs |
Typical Permit StackStandard
Health permit, business license, fire cert, and parking/zoning approval.
Start with Pop-Ups
Test menu at farmers markets before buying a truck.
Pre-Prep in Commissary
Mise en place off-truck reduces service time and health risk.
Track Waste Daily
Food waste over 5% erodes thin margins — adjust prep quantities weekly.
Safety Notes
- Maintain hot holding above 135°F and cold below 41°F — log temps per health code.
- Propane leaks and grease fire require Class K extinguisher and trained staff.