How to start a food truck business, step by step
- Talk to the health department first. In many states the county or city issues mobile food permits; in others the state does. Ask what they require for a mobile unit: plan review, water tank sizes, sinks, a commissary, and what the inspection covers. Your state guide names the agency and links its page.
- Decide on truck, trailer or cart. Each has different costs, parking rules and sometimes a different permit category.
- Price everything with real quotes. Vehicle, build-out, equipment, permits, insurance, wrap, opening stock and a cash reserve. The startup cost calculator adds them up and shows your funding gap.
- Write a business plan. Lenders usually ask for one, and it's where you check the numbers before you commit. Read what a food truck business plan needs or the SBA's free guide.
- Register the business. File your business with the state, get a free EIN from the IRS, and open a business bank account.
- Set up sales tax. Register with your state revenue department before your first sale.
- Find a commissary if your health department requires one, and sign an agreement that spells out access, storage, water and waste.
- Get permitted, inspected, licensed and insured. Mobile food permit, fire safety inspection, city or county vending licenses, and liability and commercial auto insurance.
- Price the menu and book your first events. Use the menu pricing calculator, then put every booking in writing with a catering contract.
Permits most food trucks need
| Permit or registration | Usually issued by |
|---|---|
| Mobile food permit or license | County, city or state health department |
| Plan review approval | The same health department, before the build is finished |
| Business registration | Secretary of State or equivalent |
| EIN | IRS |
| Sales tax account | State revenue department |
| Fire safety inspection | Local fire marshal or fire department |
| Vending or business license | City or county |
| Food handler or manager certificate | Set by the health department |
The list varies by state and city, and event sites can add their own requirements. Confirm each one with the office that issues it.
Where most first-time owners get stuck
- Building before plan review. Fixing a finished build to pass inspection costs more than getting the plans approved first.
- No cash reserve. Fixed costs start before sales are steady.
- Pricing by feel. Cost every plate before you print the menu board.
- Handshake bookings. Deposits, headcounts and cancellations belong in writing.