Food truck questions, answered.

Plan on a wide range, because the truck is the swing factor. A used truck with a modest build can land in the high five figures, while a new custom build with serious equipment runs well into six figures, and that is before permits, insurance, a commissary, inventory and a cash cushion for the first slow months. Concept matters too: a coffee or shaved-ice truck is lighter than a full BBQ or pizza build. Budget for the truck, the build-out, the paperwork and a few months of runway, and treat any single number you see online as a starting point, not a quote.

Start with the concept and the math, not the truck. Write a simple business plan, cost out a tight menu, and price it so the margin survives a slow day. Then sort the boring-but-binding parts: a business license, your state and local food-handler and mobile-vendor permits, a commissary or commercial kitchen agreement, and commercial insurance. Only then buy or build the truck around that menu. The order matters, because nothing else moves until your city signs off on where and how you can operate.

It varies by city and county, which is the whole headache, but most operators need a business license, a mobile food-vendor permit, a health-department permit tied to a commissary, a food-handler or manager certification, and often a fire-safety inspection for the cooking setup. Some venues and festivals require their own permits on top. Your local health department and city clerk write the binding list, so confirm with them directly before you spend on the truck, and treat any general checklist as a prompt to call your own jurisdiction.

Build the equipment list off the menu, not a catalog. Most trucks need cooking equipment sized to the concept (a flat-top, fryer, grill or oven), refrigeration and a freezer, prep and holding space, a three-compartment sink and a handwash sink, a fresh and gray water system, a ventilation hood, and a power source. A short, focused menu lets you carry less gear and move faster at the window. Anything tied to fire and food safety, the hood, the sinks, the gas setup, has to meet your local fire and health codes, so confirm the spec before you install it.

Size the generator to your peak draw, not your average, then add headroom. Add up the wattage of everything that can run at once, refrigeration, freezers, the POS, lights, and any electric cooking, and pick a generator that covers the surge without running flat out. Many trucks land in the 7,000 to 10,000 watt range, but a heavy electric build needs more and a propane-cooking truck needs less. Undersizing is the classic rookie mistake, because a generator that trips mid-rush costs you the rush.

Used saves money up front and gets you serving sooner, but inspect it like a mechanic and a health inspector at once: check the engine and mileage, the generator hours, the plumbing and tanks, the equipment age, and whether the build will pass inspection in your jurisdiction. A new build costs more and takes months, but it fits your menu exactly and starts clean. For a first truck on a tight budget, a solid used truck that already passes local code is usually the smarter start, as long as you have it checked before you buy.

Keep it short, fast and profitable. A food truck menu is not a restaurant menu; aim for a handful of items that share ingredients and prep, travel and hold well, and read off the board in five seconds. Cost every item so the price protects your margin even on a slow day, and resist the urge to add dishes that slow the line. A tight menu lets a small team move fast at the window, which is where food truck money is actually made.

The best concept is the one that matches your budget, your skill and your local gap. Tacos, BBQ, burgers, coffee and pizza all have proven demand, but each demands a different build: pizza and BBQ need serious equipment and longer cook times, while coffee and a tight taco menu run lighter and faster. Look at what your area already has too many of, and where there is a hungry line with no truck serving it. Pick a concept you can execute fast and consistently, because consistency is what turns a curb into regulars.

Catering is where the steady money lives, so price it to win the booking and still profit. Most operators use a per-head price with a minimum spend, or a flat buyout that covers your guaranteed revenue for the time slot, plus a deposit to hold the date. Put the menu, headcount, timing, power and water needs, and the cancellation terms in writing before the event. Private parties, weddings and festivals can each add their own permit, so confirm event requirements with the venue and your local permitting office before you commit.