How Much Does it Really Cost to Start a Food Truck

Starting a food truck is often marketed as a low-cost alternativ

How Much Does It Really Cost to Start a Food Truck?e to opening a restaurant—but the real numbers surprise many first-time operators. While it can be more affordable than brick-and-mortar, the true cost depends on your concept, location, and how well you plan.

In this complete breakdown, we’ll walk through every major expense involved in launching a food truck, from the truck itself to permits, equipment, and working capital—so you can budget realistically and avoid expensive mistakes.

The Big Picture: Typical Startup Cost Range

Most food trucks in the U.S. cost between:

$70,000 – $150,000 to launch

Here’s a realistic snapshot:

Startup Level	Estimated Cost
Lean / Used Truck	$15,000 – $75,000
Mid-Range Build	$50,000 – $120,000
High-End / Custom	$120,000 – $200,000+

Let’s break it down line by line.

1. The Food Truck Itself

New vs. Used Truck

Used food truck: $15,000 – $70,000New custom-built food truck: $80,000 – $150,000+

Key factors affecting price:

• Truck size (14’–26’)

• Engine and mileage

• Diesel vs gas

• Custom fabrication vs prefab

Important: Many “cheap” used trucks fail inspections or require costly retrofits to meet local code.

2. Kitchen Equipment

Your menu determines your equipment—and your cost.

Typical equipment expenses:

Equipment	Cost Range
Flat-top grill	$1,000 – $6,000
Fryer	$1,500 – $4,000
Refrigerator / freezer	$2,000 – $10,000
Pizza oven / specialty equipment	$3,000 – $15,000+
Exhaust hood & fire suppression	$5,000 – $12,000

Total equipment cost:$15,000 – $40,000

3. Truck Build-Out & Fabrication

Even if you buy a truck, it must be professionally built to code.

Includes:

• Stainless steel walls & flooring

• Plumbing (fresh, grey, waste tanks)

• Electrical system & breaker panels

• Propane system

• Ventilation & hood installation

Build-out cost:   The variance is based on the size of the truck$45,000 – $65,000

Cutting corners here often leads to failed inspections and shutdowns.

4. Permits, Licenses & Inspections

These costs vary widely by city and state.

Typical permits include:

• Business license

• Food handler & food protection certificates

• Health department permit

• Mobile vending permit

• Fire department inspection

• DOT registration

Estimated total: Yearly$2,000 – $10,000+

Major cities like New York, Los Angeles, and Chicago are on the higher end.

5. Commissary Kitchen Fees

Most health departments require food trucks to operate out of a licensed commissary.

Costs:

• Monthly rental: $500 – $2,000

• Annual cost: $6,000 – $24,000

This is an ongoing expense, not a one-time cost.

6. Insurance

Required policies usually include:

• General liability

• Commercial auto

• Workers’ compensation (if applicable)

Annual insurance cost:$2,000 – $6,000

7. Branding, Wrap & Marketing

First impressions matter.

Typical costs:

• Truck wrap & design: $2,500 – $6,000

• Logo & branding: $500 – $3,000

• Website & online setup: $500 – $2,000

Total:$3,500 – $10,000

8. Initial Inventory & Supplies

Includes:

• Food ingredients

• Disposable packaging

• Smallwares (utensils, pans, containers)

• Cleaning supplies

Startup inventory:$2,000 – $6,000

9. POS System & Technology

Modern food trucks rely on digital ordering and payments.

Costs:

• POS hardware: $500 – $1,500

• Software fees: $50 – $150/month

10. Working Capital (Often Overlooked)

This is where many new food truck owners fail.

You should budget at least 3–6 months of operating expenses for:

• Fuel

• Commissary fees

• Payroll

• Repairs & maintenance

• Permit renewals

Recommended reserve:$10,000 – $25,000

Total Startup Cost Summary

Category	Estimated Cost
Truck	$30,000 – $150,000
Equipment & build-out	$35,000 – $70,000
Permits & licenses	$2,000 – $10,000
Branding & marketing	$3,500 – $10,000
Inventory & supplies	$2,000 – $5,000
Insurance	$2,000 – $6,000
Working capital	$10,000 – $25,000

Realistic total:👉 $70,000 – $150,000+

Common Costly Mistakes to Avoid

• Buying a truck before confirming local code requirements

• Underestimating build-out costs

• Skipping weight and payload calculations

• Not budgeting for downtime and repairs

• Starting without enough cash reserves

Final Thoughts

Starting a food truck isn’t just about passion—it’s about planning, compliance, and smart financial decisions. The operators who succeed long-term are the ones who understand the true costs before signing contracts or buying a truck.

The biggest takeaway? Most failures don’t come from bad food—they come from poor upfront decisions that could have been avoided with proper guidance.

Want a Real Budget for Your Food Truck?

Every food truck is different. Your final cost depends on:

• Your menu and cooking method

• Local health and fire codes

• Truck size and payload capacity

• New vs. used equipment decisions

• Commissary and permitting requirements

A generic estimate can’t answer those questions—but a professional review can.

👉 Free Food Truck Cost Consultation

Before you spend tens of thousands of dollars, get clarity.

During a one-on-one consultation, we’ll:

• Review your concept and menu

• Identify hidden build-out and compliance costs

• Flag red risks before you purchase a truck

• Help you avoid common (and expensive) mistakes

This single step can save you $20,000–$50,000 or more.

👉 Request your free consultation today