Food Truck Margin Calculator: Profit on Mobile Food Service
Work out a food truck's profit margin — the share of revenue left after food, labor, fuel, permits, and the rest of the moving bill that comes with running a mobile food business.
Adjust the inputs and select Calculate for a full breakdown.
Compare Common Scenarios
How the numbers shift across typical situations for this calculator:
| Scenario | Food truck margin | Markup | Net profit |
|---|---|---|---|
| $300k rev · $240k cost | 20.00% | 25.00% | $60,000.00 |
| $120k rev · $108k cost | 10.00% | 11.11% | $12,000.00 |
| $500k rev · $375k cost | 25.00% | 33.33% | $125,000.00 |
| $200k rev · $215k cost (loss) | -7.50% | -6.98% | -$15,000.00 |
How This Calculator Works
Enter annual revenue and total operating cost (food, propane, paper goods, labor, commissary rent, vehicle expenses, permits, insurance). The calculator subtracts cost from revenue for net profit and divides by revenue for margin.
The Formula
Profit Margin and Markup
Markup = (Revenue − Cost) / Cost × 100 — the same profit measured against cost instead of revenue
Worked Example
A food truck on $300,000 of annual revenue with $240,000 of operating cost nets $60,000 — a 20% profit margin. Healthy food trucks often clear 10% to 20%; struggling ones run single digits or negative once vehicle repairs and slow seasons are honestly counted.
Key Insight
Food truck margins look better than brick-and-mortar restaurants on paper because the rent line is far lower — but vehicle expenses and weather risk often offset the savings. The trucks that scale tend to focus on one or two high-margin menu items, run multiple service events per day, and add catering to smooth out daily revenue swings. The trucks that fail usually pick locations on instinct rather than data.
Frequently Asked Questions
How is food truck margin calculated?
Subtract total operating cost from revenue, then divide by revenue. $60,000 of net profit on $300,000 of revenue is a 20% margin.
What goes into operating cost?
Food cost, propane and fuel, paper goods, labor (including yourself if you want a fair figure), commissary rent, vehicle insurance, permits and licenses, repair and maintenance reserves, point-of-sale fees, and marketing.
What is a typical food truck margin?
Healthy food trucks run 10% to 20% net margin. Single-digit or negative margins are common in the first year before menu mix and locations are dialed in. Top performers in good locations clear 20% to 30%.
How does this differ from restaurant margins?
Food trucks save heavily on rent versus brick-and-mortar but pay more in vehicle expenses, fuel, and commissary fees. Net margin is often similar; the cost structure is just rearranged.
Should I include my own salary?
Yes if you want an honest profit figure. Many food truck operators report 20% margins while paying themselves nothing — a useful clarification when comparing against employment.
Related Calculators
Methodology & Review
Margin is revenue minus total operating cost, expressed as a share of revenue. Operating cost should include food, propane, paper goods, labor, commissary rent, vehicle expenses, permits, and insurance. The figure is pre-tax and excludes depreciation of the truck itself.
Written by Ugo Candido · Last updated May 17, 2026.