How to start a food truck business

How to start a food truck business, step by step

1. 01

   Write a menu that fits a window

   A food truck sells through one window to a line of hungry people, so every dish has to come out fast. Pick five to seven items that share ingredients and can be plated in under three minutes. A tight menu also means less fridge space and less waste.

   Cook the menu for friends at home ten times, timing each ticket from order to hand-off. If one dish holds up the line, cut it now, before you buy equipment for it.

2. 02

   Learn your permit type from the menu

   What you cook decides your license. Texas sorts mobile vendors into three types: prepackaged low-risk food, limited prep such as coffee or hot dogs, and full cooking on board such as burgers, barbecue and tacos. Each type carries its own application and inspection fees.

   Texas DSHS now issues mobile vendor permits statewide, and Austin vendors can't operate without one. You still need fire inspections from the Austin Fire Department or the Travis County Fire Marshal.

3. 03

   Book a commissary kitchen

   Most health departments expect a truck to operate from a licensed base where you prep, store food, fill fresh water and dump wastewater. Austin lists a central preparation facility contract among its mobile vendor documents.

   Shared kitchens often sell monthly hour packages. Pick one that's food truck friendly, with parking and 24-hour access, so you can prep before dawn and park overnight.

4. 04

   Get the food safety certificates

   Austin requires at least one certified food manager per food business. Every worker who handles food needs an accredited food handler certificate within 60 days of starting.

   The manager course and exam can be done online with a remote proctor, so you don't have to wait for a class date. Helpers can take the shorter handler course the same week.

5. 05

   Buy or build the truck

   A trailer is cheaper than a motorized truck and you can tow it with a pickup, but it's slower to set up at each stop. A new shell with a sink and water package needs a hood, cooking line and fire suppression added before it passes a cook-on-board inspection.

   A used kitchen trailer that already has a fire system gets you on the road sooner. Ask the seller for its last health and fire inspection reports before you pay.

6. 06

   Find spots and set a weekly route

   Breweries, office parks, apartment complexes and weekend markets all host trucks. Ask each one about their fee, power hookups and how many trucks they book at once.

   Start with three regular spots a week rather than chasing events. Regulars are what keep a truck busy on a Tuesday, and festivals are easier to book once you have them.

7. 07

   Post your schedule where people look

   People search for a truck by name after they've eaten from it once. A site with this week's locations, the menu with prices and a catering request form turns one good lunch into a repeat customer and a private booking.

   Take payments at the window with a card terminal, and use online ordering from your point-of-sale tool if you offer it. Replo builds the site and can embed that ordering link; it doesn't take restaurant orders itself.

What it costs to start a food truck business

What it costs to get a cook-on-board truck licensed in Austin, Texas. The cheapest way in is a bare trailer you fit out, but equipped used trailers open sooner.

Your first 30 days

1. Week 1

   Menu and permit type

   • Cut your menu to five to seven items that share ingredients.
   • Time every dish at home and drop any that slow the line.
   • Work out your Texas mobile vendor type from what you cook on board.
   • Get a free EIN and register your business name.

2. Week 2

   Kitchen and certificates

   • Tour two commissary kitchens and compare hours, parking and water hookups.
   • Take the food manager course and book the online proctored exam.
   • Have every helper finish a food handler course.

3. Week 3

   Truck and inspections

   • Buy a trailer or truck and get its last inspection reports.
   • Apply for the state mobile vendor license with both fees.
   • Book the fire inspection with the right local fire authority.
   • Put up a site with your menu, prices and catering form.

4. Week 4

   First service

   • Confirm three weekly spots and post them on your site.
   • Run a soft opening for friends to find slow tickets.
   • Ask every customer to check your site for next week's stops.

Build your food truck's site

Frequently asked questions

How much money can I make owning a food truck?

It depends on how many tickets you sell per service, your average ticket and your food cost. Track those three numbers for your first month at each spot. Spots that sell well on weekdays matter more than one big festival.

What is the biggest problem in the food truck industry?

Finding steady spots. Permits, commissary rent and the truck are fixed costs, but sales depend on parking where people already gather. That's why most owners build a weekly route of regular stops and add catering for slow days.

What insurance does a food truck need?

Ask an insurer about commercial auto for the truck or the vehicle that tows it, general liability for customers, and workers' compensation once you hire. Many event hosts and commissaries ask for a certificate of insurance before they book you.

Do I need a commissary kitchen for a food truck?

Usually, yes. Most health departments want a licensed base where you prep, store food and handle water and waste. Austin lists a central preparation facility contract among its mobile vendor documents, so line one up before you apply.

Is a food trailer cheaper than a food truck?

Usually. A trailer has no engine to maintain and you can tow it with a pickup you already own. The trade-off is setup time at each stop and needing a tow vehicle that can handle the trailer's weight.