Beyond typical food business costs, food trucks have vehicle loan or lease payments, commercial kitchen or commissary rental fees, parking permits, fuel costs, and specialized insurance. Health department permits and event vendor fees also add to the fixed overhead.

A busy food truck typically serves 100-250 customers per day during peak lunch hours, though this varies enormously by location and concept. Understanding your average daily volume is critical for setting a realistic break-even timeline.

Location is the single biggest factor in food truck revenue. High-traffic areas like business districts and event venues can double or triple your sales compared to quieter spots. However, premium locations often come with higher permit fees or revenue-sharing arrangements.