Food Cost Management for Food Trucks: A Practical Guide

Food trucks face unique challenges that sit-down restaurants don't. Limited storage, weather-dependent sales, and constantly changing locations make food cost management trickier—but also more important. Here's how to keep your costs under control when your kitchen has wheels.

The Food Truck Difference

Traditional restaurants have predictable foot traffic, ample storage, and consistent prep space. Food trucks have:

**Tiny refrigeration**: Maybe 10-15 cubic feet instead of a walk-in cooler
**Variable demand**: A sunny Saturday might do 5x a rainy Tuesday
**Limited prep space**: Everything competes for the same small counter
**No backup**: If you run out, you're out until tomorrow

These constraints actually help with food costs—if you design around them.

The smaller your menu, the better your food cost control.

Why Fewer Items Work

**Less inventory**: 8 menu items might need 25 ingredients. 15 items might need 60.
**Faster service**: Simple menus mean faster execution and shorter lines
**Lower waste**: Ingredients get used before they spoil
**Better quality**: Focus makes everything more consistent

**4-6 main items** that share ingredients
**2-3 sides** using the same base ingredients differently
**1-2 drinks** (bottled or simple to prep)

Example: A Mediterranean Truck

Building around shared ingredients: - Falafel wrap - Falafel plate - Hummus plate - Loaded fries with tahini - Pita and dips combo

Core ingredients: Chickpeas, tahini, pita, vegetables, olive oil, spices. Everything cross-utilizes.

Prep Smart for Variable Demand

The hardest part of food truck operations: predicting how much you'll sell.

Prep in Stages

Base prep (high volume, low risk) - Sauces and dressings last days - Dry spice blends keep indefinitely - Pickled vegetables have long shelf life

Daily prep (medium risk) - Cut vegetables (prep only what you'll likely sell) - Cooked grains and legumes

À la minute (no risk) - Final assembly, heating, and garnishing

The 80% Rule

Prep for 80% of your expected sales. Running out of one item is better than throwing away 30% of your prep.

Calculate True Costs

Food trucks have hidden costs that affect your real food cost percentage.

Don't Forget

**Fuel for generators**: Keeping fridges cold costs money
**Commissary fees**: Required commercial kitchen rental
**Spoilage from transport**: Bumpy roads damage delicate items
**Portion give-away**: Truck culture often means generous portions

A Real Example

Your taco might cost $2.00 in ingredients on paper. But add: - Spoilage (5%): $0.10 - Generator fuel allocated: $0.05 - Commissary prep time: $0.15

Real cost: $2.30

Price accordingly. For more on strategic pricing, see our menu pricing strategies guide.

Manage Inventory in Tight Spaces

With limited refrigeration, every inch matters.

Strategies That Work

Daily purchasing Buy perishables daily or every other day. Yes, it's more trips, but it's less waste and fresher food.

Dry goods focus Design recipes around shelf-stable ingredients where possible: - Dried beans and lentils - Canned tomatoes - Pasta and grains - Nuts and seeds - Oils and vinegars

Vertical storage Use every inch of height. Stack containers, use shelf risers, hang items where safe.

Prep at commissary Do bulk prep at the commissary kitchen where you have space, then transport portioned items.

Price for Profit, Not Volume

Food truck customers expect street food prices but accept premium pricing for quality.

Pricing Reality

**$8-12 range** is the food truck sweet spot
Under $8 feels cheap (and margins suffer)
Over $15 feels like restaurant pricing (why not sit down?)

Target Food Cost

Aim for 25-30% food cost on food trucks. This is on the lower end compared to other restaurant types. You have: - Lower rent than restaurants - Lower labor costs (smaller crew) - But higher insurance, permits, and fuel costs

A $10 item should cost $2.50-$3.00 in ingredients.

Handle Weather and Events

Sales variability is the food truck reality. Plan for it.

Weather Strategy

**Check forecasts** 3-5 days out for prep planning
**Have a rain menu**: Items that travel well if you close early
**Build a following**: Social media lets customers find you when you move

Event Strategy

Big events mean big opportunity—and big risk.

**Get historical data**: How many attended last year?
**Plan for 60-70%** of theoretical maximum
**Prep in waves**: Bring backup ingredients to prep on-site if needed
**Have a sell-out plan**: Which items do you push when others run out?

Track Everything Simply

Complex systems fail in cramped, hot, busy trucks. Keep tracking simple.

What to Track Daily

Starting inventory (quick visual check)
Ending inventory
Number of each item sold
Waste log (just tally marks)

What to Track Weekly

Total food purchases
Total sales
Calculate actual food cost percentage
Compare to target

The Simple Formula

Weekly Food Cost % = (Purchases + Starting Inventory - Ending Inventory) / Sales

If it's higher than your target, investigate. If it's lower, you're doing well.

Use Technology That Works on the Road

You don't need enterprise software, but you need something. The debate between food cost calculators vs Excel matters even more when you're working from a truck.

Essentials

**Square or Toast**: POS that tracks sales by item
**Notes app**: Quick waste and inventory logging
**[Food cost calculator](/)**: Know your costs before adding menu items

Skip For Now

Complex inventory management systems
Multi-location software
Anything requiring constant WiFi

Common Food Truck Mistakes

Underpricing for Competition "The truck next door charges $7 so I charge $6." (But their costs might be completely different.)

Ignoring Weather in Planning "We prepped for 200 covers but it rained and we sold 40."

No Waste Tracking "I have no idea how much we throw away." (It's probably 10-15% of purchases.)

For more cost control tactics, read our guide on reducing food costs without sacrificing quality.

Start Controlling Your Costs

Food cost management doesn't require complexity. It requires:

1. A tight, focused menu 2. Smart prep based on expected demand 3. Accurate tracking of what you buy and sell 4. Regular review of your actual versus target costs

Try our free food cost calculator to price your menu items correctly before your next service.