Industry ranges for daily sales, annual revenue, and profit — and the handful of levers that separate the trucks that thrive from the ones that stall.
A truck grossing $300,000 at a 6% margin nets $18,000 — but the same truck that adds order-ahead, one weekly recurring spot, and monthly catering can push both revenue and margin up together. The trucks that fail rarely have a food problem; they have a findability and repeat-customer problem.
A slow day might be $500; a good lunch service $1,000–$2,000; a big festival day $3,000–$5,000+. Location and weather move the number more than the menu does.
Industry estimates commonly land between 3% and 10% net for young trucks, improving as owners lock in good locations, control food cost, and add catering.
Three things: they book recurring high-traffic spots, they sell catering and events (higher ticket, planned volume), and they make reordering easy — regulars who can order ahead spend more, more often.
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