How Much Do Food Trucks Make? [Revenue, Profit & Real Earnings]

Some food trucks earn as much as £400,000 a year, but your results depend on where you trade, how often you operate, and the events you secure. However, not every food truck’s income is the same. Location, busy areas, menu ideas, and expenses directly affect food truck revenue. Daily earnings can range from a few hundred to several thousand pounds.

A major strength of the food truck business is its low costs. A limited menu and fewer staff make for better food truck profit margins, often between 6 to 9%. Below, we’ll explain how much does a food truck make and what factors increase or decrease food truck earnings.

Key Takeaways

• Food trucks earn £200,000 to £400,000 annually, with higher revenue in busy cities and events
  
• Average profit margins range from 6% to 9% due to lower overhead
  
• Monthly operating costs often consume 85 to 90% of revenue
  
• Most food trucks reach break even within 18 to 24 months
  
• Location, menu simplicity, and cost control directly impact profitability
  
• Owners who track food costs and labour closely earn more over time

How Much Do Food Trucks Make in the UK?

Food trucks in London often earn higher than the UK average, but results vary widely. Smaller or newer trucks may generate around £70,000 to £100,000 annually, while established trucks operating full time in busy areas can exceed this. This works out to around £5,800 to £8,400 per month. Actual earnings depend on location, operating days, and customer demand. This section gives you a realistic idea of ​​food truck revenue and food truck profits.

Food truck businesses have low overhead. Lower operating costs help food trucks retain more profit from their monthly revenue. To understand these figures better, it helps to break food truck income down into annual and monthly averages.

Average Annual & Monthly Food Truck Revenue

In the UK, the annual revenue of a food truck is not a fixed amount, but depends on the location, the number of days it operates and the business model. A well established food truck can typically earn between £200,000 and £400,000 per year.

If the food truck operates regularly throughout the year, its monthly revenue is around £16,600 to £33,300. 

Food trucks operating in London and at events often fall towards the upper end of this range.

This revenue largely depends on how many days the truck is operating, how busy the location is, and how the menu is priced. Therefore, monthly revenue is a better indicator of the actual performance of the food truck, rather than a single busy day.

Looking at monthly income is useful, but daily earnings show how much location and timing really matter.

Daily Earnings in Busy Locations & Events

The daily earnings of a food truck depend a lot on location and time of day. On a typical day, a food truck operating in a suitable location will earn between £400 and £800 per day.

But when a food truck operates in busy locations such as city centres, office areas, festivals or private events, the daily earnings can be much higher. Daily earnings of £1,500 to £2,500 are common at such events.

Events are particularly important because they attract a large number of customers in a short period of time. While this income is not constant every day, with proper planning these days can significantly increase the overall annual revenue. 

High revenue does not always mean high profit, which is why costs and margins matter just as much.

Are Food Trucks Profitable in the UK?

Yes, food trucks can be profitable, but not overnight. In the UK, most food trucks face higher costs in the first year due to the truck, equipment, kitchen setup, and licences. Because of this, early profits are often limited.

A cash reserve is essential. Staff wages, food costs, fuel, and maintenance add up quickly, especially before sales become consistent. With proper planning, cost control, and the right locations, many food trucks reach stable profitability within 18 to 24 months.

Average Food Truck Income in London

Food truck earnings in London depend largely on location and time of year. Food trucks typically earn between £800 and £1,500 on weekdays in busy areas, while at festivals, markets and other high traffic events the same amount can be £2,500 or more. Afternoons near offices, evenings in residential areas and weekends tend to be the best times to operate, as these are the busiest times. That’s why experienced owners tend to operate in different locations rather than staying in one place.

Over the course of a year, full time food truck owners in London typically take home between £30,000 and £100,000 after expenses. Earnings are best when the menu is kept simple, food waste is reduced and labour costs are kept under control. Owners who manage the day to day operations themselves, especially in the early months, tend to save more profit and reinvest the earnings to build a solid business.

Food Truck Startup Costs in the UK

Starting a food truck in the UK requires upfront investment, and costs vary widely based on your concept, truck size, and setup. In most cases, food truck startup costs range from £37,500 to £75,000+, while larger or fully customised setups can exceed £100,000. Planning these costs early helps you avoid cash flow issues later.

Some expenses are unique to food trucks. These include the truck itself, fitted kitchen equipment, licences and permits, insurance, and access to a commercial kitchen. Parking permits and contingency funds also play a big role in your overall budget.

Typical Food Truck Startup Costs

• Kitchen & equipment
  A fully fitted kitchen inside the truck usually costs £16,000 to £25,000, covering grills, fryers, refrigeration, and storage. Starting with essentials keeps costs controlled.
  
• Licences & permits
  You’ll need local council registration, food hygiene certification, fire safety approval, and a business licence. Costs vary by council but often total £500 to £2,000 in the first year.
  
• Insurance
  Annual food truck insurance in the UK typically ranges from £2,500 to £4,000, depending on cover and trading locations.
  
• Parking & location permits
  Fees depend on where you trade. Busy city areas and events usually cost more and should be budgeted separately.
  

Emergency fund
Setting aside £5,000 to £60,000 helps cover early repairs, slow sales, or unexpected delays during launch.

First Year Cost Overview

• Total startup investment: £37,500 to £75,000+
  
• Equipment: £10,000 to £100,000
  
• Permits & licences: £500 to £2,000
  
• Insurance: £2,500 to £4,000 annually
  
• Contingency funds: £5,000 to £60,000

On average, UK food truck owners spend around £21,000 in the first year on permits, licences, insurance, and compliance alone. This does not include the truck, ingredients, staff, or kitchen rental. When combined, the total cost of starting a food truck can exceed £93,750.

These figures cover the obvious startup expenses, but food truck owners should also prepare for less visible ongoing costs.

Hidden & Contingency Costs

Hidden and incidental costs are those that arise after starting a food truck. In the UK, these costs often become part of the day to day operation, so it’s important to plan.

• Truck repairs and maintenance: Servicing, tire and machinery repairs
• Fuel and travel costs: Events and working at different locations add to the cost
• Weather and slow days: Sales can drop during rainy and cold weather
• Additional event fees: Some venues charge a higher fee or a percentage of sales
• Licence renewals & compliance: Annual renewal and inspection costs

Food Truck Operating Costs (Monthly Breakdown)

Once a food truck is up and running, monthly operating costs usually take up 85 to 90% of revenue, especially in the first year. The biggest expenses are food, labour, and kitchen space. This is why tracking costs closely is critical if you want to protect your profit margin.

While some expenses stay fixed, others change based on location, season, and sales volume. Busy areas and events often increase parking and staffing costs, but they can also boost revenue if managed well.

Average Monthly Operating Costs

• Commercial Kitchen Rental
  £1,000 to £1,200 per month
  Covers prep space, storage, cleaning, and basic equipment use
  
• Parking & Pitch Fees
  £375 to £800 per month
  Higher in city centres, festivals, and high footfall areas
  
• Insurance & Utilities
  Insurance: £200 to £350 per month (based on £2,500 to £4,000 annually)
  Utilities (gas, electric, water): £800 to £1,000 per month
  
• Food Costs
  £4,000 to £18,750 per month
  Usually 30 to 35% of total sales
  
• Labour Costs
  £3,900 to £4,200 per month
  Around 25 to 30% of sales for most small food trucks, depending on staff size and hours
  
• Marketing
  Around 3 to 6% of sales
  Mostly spent on social media, local promotion, and a simple website
  
• Loan Repayments
  Varies based on financing terms
  

Keeping food waste low, menus simple, and staffing lean helps control these costs and improve long term profitability.

Employee & Labour Costs

Staff wages are one of the biggest ongoing expenses in a food truck business. Labour costs depend on how many employees you hire, how many hours you operate, and your hourly pay rates. Without a clear staffing plan, employee costs can quickly eat into profits.

For most UK food trucks, two full time employees are enough to cover daily operations, prep, and service. At an average wage of £17 per hour, annual wages for two staff members come to around £46,800. On top of wages, employers must also budget for payroll taxes, insurance, and training.

Typical Food Truck Employee Costs

• Wages and salaries: ~£46,800 per year for two full time staff
• Employers in the UK must also pay Employer National Insurance contributions on staff wages, which increases overall labour costs
• Employee benefits: Optional but can add several thousand pounds per year
• Employers’ Liability Insurance: About £75 per employee per month

   

• Training and certifications: Food safety and service training usually costs a few hundred pounds per year
  

As your food truck grows or operates more days, labour costs rise fast. Smart scheduling, cross-trained staff, and controlled operating hours help keep employee expenses manageable while protecting service quality.

Food, Supplies & Inventory Costs

Food cost percentage and inventory costs vary depending on the menu, sales volume, and season. All of these costs are part of COGS and have a direct impact on profits. Consistent suppliers and strong controls yield better results over time.

Common supplies and inventory costs

Food truck food costs depend on what you’re selling and how much you sell. For example, most burger food trucks spend around £375 to £750 per week on meat, buns and vegetables. These costs directly impact profitability.

Monthly costs for packaging items such as plates, cups, napkins and cutlery usually range from £75 to £225, which can vary depending on the number of events. Cleaning supplies are mandatory. Sanitizers and garbage bags cost around £38 to £75 per month, as required by health regulations.

Fuel costs average between £375 and £750 per month, depending on the truck’s mileage and distance traveled. Repair and maintenance costs can add up over the life of the truck and can run into the thousands of pounds per year. Since supplies are a large part of the overall cost, keeping them in check helps to maintain profitability.

Parking, Location & Event Fees

• Events and festivals require location rent. Weddings and corporate events can range from a few hundred to several thousand pounds. The cost depends on the size and crowd of the event.
• Food truck parks provide a designated space. Daily fees are usually £150 to £280. These parks improve customer flow but add ongoing food truck parking fees.
• Street vending is effective in busy areas. Costs vary by city, time of day, and demand. Permits are often required at locations, which can be expensive.
• Parking on private property is subject to contract. Some owners charge a flat fee. Some charge a percentage of sales. Terms vary by location.
• Location costs fluctuate with the weather and timing. Proper planning keeps event fees under control.

Food Truck Profit Margins Explained

Profit margin shows how much money a food truck keeps after covering all operating costs. One reason many people choose this business is that food trucks usually have lower overhead than restaurants. In the UK, most food trucks earn profit margins between 6% and 9%. Simple menus reduce food waste, fewer staff keep labour costs controlled, and accurate pricing improves results. Profit margins are often higher at busy events and festivals, especially when monthly costs stay within 85 to 90% of revenue.

Monthly Profit Examples

Most food businesses have low profit rates. To determine monthly food truck profits, multiply monthly sales by the profit rate. For example, a food truck with £10,000 monthly revenue with a 6% profit margin results in around £600 profit. It is a common strategy to reinvest this money back into the business at the beginning.

Food Truck Owner’s Salary

Once a food truck starts making a profit, the salary decision becomes important. In London, staff salaries typically range from £24,000 to £35,000 per year. As the owner, your average food truck owner’s salary depends on how you structure owner compensation and long term goals. Many owners keep their take home income below 50% of net profit, especially in the early phase, to support stability and future growth. 

In small food trucks, the owner takes on many responsibilities. Cooking, admin, bookkeeping, and daily operations often fall on one person. In these cases, taking a larger share of profits makes sense compared to a truck with a bigger team, where income is split across staff. In such a business, how much do food truck owners make also depends on how much profit is reinvested back into the business, especially in the first year, when marketing and the right technology help growth.

Food Truck Success Rate: How Often Do Food Trucks Fail?

Food truck failure rates are similar to those of other food businesses. Industry estimates suggest that many food businesses struggle to survive beyond the first few years. Food trucks follow the same trend.

However, the early years are more difficult. About 40% of food trucks are still in business after three years. This rate is lower than the average small business survival rate, which is about 55% at five years.

The food truck industry is diverse. Success depends on planning, location, and execution.

What Determines Food Truck Success

• In the food industry, proven models tend to be more successful. Fast food franchises generally perform better than independent restaurants because they have support and systems in place. New food manufacturing businesses often struggle due to high costs and regulations.
• According to the 2019 Food Truck Nation report, 60% of owners reported an increase in sales in the past year. More than 80% of owners were optimistic about the future.
• Hard work directly impacts results. Owners who work more than 60 hours a week report better sales and profits. The right business concept pays off from the start.
• Reviewing a business plan before launching reduces risks.

Forecasting Food Truck Revenue

Realistic data is essential for an accurate food truck revenue forecast. Evaluate labour, food costs, inventory, and service capacity. Demand forecasting is especially important for new food trucks. Incorporate weather, location, and marketing into revenue planning.

Sales Forecasting Basics

Identify daily service capacity. Estimate the number of orders completed each shift. Create a food truck sales projection by combining costs and production. Demand is not the same every day. Short term data improves sales forecasting.

What Drives Food Truck Sales

Many factors influence the daily demand of a food truck, but the good thing is that most of them are within your control. Location, food type, operating hours, and menu decisions are the things that directly drive your sales up or down. If you understand these points and plan, it becomes much easier to improve revenue.

Location Impact

Location plays a huge role in how a food truck makes money. By setting up near offices during lunch hours, at festivals, or in food truck parks, you get more foot traffic, which simply means more sales. The more people who pass by your truck, the more potential customers you will have.

If you are operating in a quiet area, you may not have immediate sales, but building regular customers is essential. A strong local following can build a steady income over time.

Menu Selection

What you’re selling is just as important as where you’re selling it. Items like burgers and tacos are popular almost everywhere because they’re affordable and quick to serve. On the other hand, niche or gourmet food can command good pricing, but the audience is limited.

The real trick is to offer food that is both popular and maintains a profit margin. Trendy items, seasonal specials, or a unique twist can make you stand out from the crowd, but always keep food costs in check.

Operating Hours

Timing makes a big difference in food truck sales. Lunch rush, evenings, weekends, and festivals are time slots where demand is highest. Similarly, late night service in nightlife areas can attract a whole new crowd.

Observe your area and see when people are most likely to search for food. Being in the right place at the right time can often turn an average day into a profitable one.

Menu Simplicity & Pricing

Instead of having too many items, it’s better to focus on a few strong dishes. A simple menu keeps service fast, reduces food waste, and keeps costs under control. Signature dishes not only build your brand identity but also give you the opportunity to get better pricing.

When you balance your food costs and pricing, profits naturally improve. Fewer items, better execution, and clear pricing often lead to long term success for a food truck.

When Do Food Trucks Become Profitable?

Most food trucks in the UK become profitable within 18 to 24 months. This period depends on the location, menu, costs and business controls. Owners who keep an eye on costs see better results sooner.

Profits are low in the early months due to the truck, equipment, licences and insurance. But as customers start coming in regularly and sales increase, profits improve. Festivals and the summer season accelerate this process.

Break Even Timeline (18 to 24 Months)

When monthly revenue covers all costs, it is called the break even point. This stage usually occurs in one and a half to two years.

Key factors:

• Location and operating days
• Food cost and labour control
• Accurate pricing
• Seasonal demand
  

Key Profitability Factors

• Average owner income: £37,500 per year
• Profit margin: 6 to 9%
• Break even: 18 to 24 months

• Businesses operating for more than three years: 40%

Owners working 60+ hours earn more

Case Study (London Food Truck Profit Example)

This example reflects a food truck operating in high traffic London areas.

Initial investment

• Truck and equipment: £100,000
  
• Permits and licences: £1,000
  
• Contingency fund: £10,000 to £30,000
  

Monthly operating costs

• Commercial kitchen: £1,500
  
• Parking: £900
  
• Insurance (premium multi location cover): £2,200
  
• Utilities: £1,000
  
• Food costs: £9,000
  
• Labour: £3,000
  
• Marketing: £1,500
  
• Loan repayment: £4,400
  

Total monthly expenses: £25,500

With strong menu pricing and volume sales:

• Monthly revenue: £29,062
  
• Monthly profit: £3,750
  
• Profit margin: 8.8%
  

This margin is higher than average due to strong event sales, high volume, and controlled operating costs.

This example reflects a strong month with good pricing and high sales volume, which is why the profit margin is slightly above the typical 6 to 9% range. Contingency funds help cover early losses, while consistent sales drive long term profitability.

How to Increase Food Truck Revenue & Profit

To grow food truck sales, start by controlling food costs and pricing your menu for profit. Track daily expenses, focus on high margin items, and train staff to suggest add ons. Even small upsells can steadily increase food truck revenue.

Your menu layout also matters. Keep best selling dishes visible and prices clear. Simple menus help customers decide faster, especially during busy hours. Alongside this, trading at local events and festivals boosts daily sales and introduces your food truck to new customers.

Marketing & Branding Tips

Food truck marketing works best when it stays simple and consistent. Social media and local visibility bring the fastest results.

• Share daily locations and menu highlights on Instagram and Facebook
  
• Attend food truck festivals, markets, and community events
  
• Maintain a simple website with location, timings, and menu
  
• Encourage Google reviews to build trust and repeat visits
  

Strong branding makes people remember you. A clear name, logo, colours, and food style help your truck stand out in crowded areas.

Event & Festival Strategy

Local events provide immediate visibility. Food truck festival income at festivals and concerts can increase by 20 to 50 percent compared to regular days. Private events like weddings or corporate functions provide consistent income. High traffic venues create repeat customers.

Menu Optimisation for Higher Margins

Industry estimates suggest which dishes sell the most. Remove low margin items. Reducing the menu by 20 to 30 percent increases both speed and profit. A high margin food truck menu provides lower costs and higher profits.

Using POS & Technology

Modern POS systems help food truck owners track sales, manage inventory, and control costs. Card and digital payments make service faster, especially during busy times. Sales data helps understand top selling items, which improves pricing and profitability.

Reducing Downtime & Increasing Speed

To earn more money each day, pay attention to how smoothly your food truck is running. Complete prep work before busy times so that service is faster during rush hour. Using a commercial or commissary kitchen can reduce service time by 30 to 50 percent.

Also, plan your location wisely. Instead of standing in one place all day, serve at different locations at different times. Less wait time, faster service, and better timing directly increase daily food truck revenue.

Challenges of Starting a Food Truck Business

After improving speed and daily operations, it is also important to understand that every food truck business comes with some difficulties. If these challenges are understood at the beginning, better planning can be done and losses can be avoided.

Starting a food truck seems very exciting at first, but the real difficulties come after the work starts. The biggest problem is finding a suitable location. Customers are found in high traffic areas, but competition is fierce and costs are high. In addition, adhering to health and sanitation laws takes time and effort, and these laws can vary from city to city. Obtaining permits and licenses can also be quite difficult, especially for new owners.

After setup, the daily problems become more obvious. Managing inventory is difficult because food items can spoil. The weather also affects sales. Sales are high in the summer, while they decrease in the winter. Continuity in marketing is necessary and loyal customers are not built immediately. In addition, there are ongoing costs for vehicle repairs and maintenance. If all these challenges are planned in advance, it becomes easier to keep the business stable.