How Much Does It Cost to Start a Food Truck?

Most food truck startups cost between $50,000 and $200,000. The truck itself is 50-70% of that total. A used truck runs $40,000-$100,000, while a new custom build starts around $80,000 and can exceed $200,000. On top of the truck, budget $10,000-$28,000 for permits, equipment, initial inventory, and working capital. The exact number depends heavily on your city — permit costs alone range from $811 in Denver to over $17,000 in Boston.

The truck itself. It accounts for 50-70% of total startup costs. A used truck with kitchen equipment runs $40,000-$100,000 — and 85% of first-time owners go this route. After the truck, kitchen equipment upgrades ($3,000-$10,000) and city permits ($800-$17,000+) are the next biggest line items. Many owners underestimate working capital needs: plan for 2-3 months of operating costs ($10,000-$20,000) before you're consistently profitable.

Most food trucks break even in 12-24 months, which is significantly faster than brick-and-mortar restaurants (typically 2-3 years). Your timeline depends on startup costs, monthly operating expenses ($5,000-$10,000), and daily revenue. Average daily revenue varies by city — Austin trucks average around $800/day while Portland averages closer to $600. A used truck setup with lower startup costs can break even in under 12 months with strong location selection.

Monthly operating costs typically run $5,000-$10,000. The biggest ongoing expense is food and ingredients (30-35% of revenue for most cuisines). Labor for two employees adds $4,000-$7,000. Commissary rental (required in most cities) costs $500-$1,500/month. Fuel, propane, insurance, supplies, and marketing add another $1,500-$2,500. Permit renewals are a smaller but often-forgotten recurring cost.