How Much Does It Cost to Start a Food Truck?
Last updated: March 2026
National Average
Low
$45,000
Medium
$120,000
High
$200,000
A mobile food service vehicle that serves prepared meals at various locations. Lower overhead than a brick-and-mortar restaurant with flexibility to reach customers wherever they gather.
Time to Launch
1-3 months
Profit Margins
6-12%
Break-Even Timeline
6-18 months
Interactive Cost Calculator
Select a state below to see state-adjusted costs.
Startup Cost Calculator
Food Truck in Nationally
Budget:
$60,000
$25,000
$3,000
$700
$5,000
$5,000
$1,500
$4,000
$2,000
$15,000
Options
Employees:
One-Time Costs
$120,500
Monthly Costs
$700
First Year Total
$128,900
Startup Costs by State
| State | Low | Medium | High | LLC Fee | Sales Tax |
|---|---|---|---|---|---|
| Mississippi | $38,250 | $102,000 | $170,000 | $50 | 7.0% |
| West Virginia | $38,700 | $103,200 | $172,000 | $100 | 6.0% |
| Alabama | $39,600 | $105,600 | $176,000 | $200 | 4.0% |
| Arkansas | $40,050 | $106,800 | $178,000 | $45 | 6.5% |
| Oklahoma | $40,050 | $106,800 | $178,000 | $100 | 4.5% |
| Kansas | $40,500 | $108,000 | $180,000 | $160 | 6.5% |
| Indiana | $40,950 | $109,200 | $182,000 | $95 | 7.0% |
| Iowa | $40,950 | $109,200 | $182,000 | $50 | 6.0% |
| Michigan | $40,950 | $109,200 | $182,000 | $50 | 6.0% |
| Nebraska | $40,950 | $109,200 | $182,000 | $105 | 5.5% |
| Ohio | $40,950 | $109,200 | $182,000 | $99 | 5.8% |
| Kentucky | $41,400 | $110,400 | $184,000 | $40 | 6.0% |
| Louisiana | $41,400 | $110,400 | $184,000 | $100 | 4.5% |
| Missouri | $41,400 | $110,400 | $184,000 | $50 | 4.2% |
| Tennessee | $41,400 | $110,400 | $184,000 | $300 | 7.0% |
| Texas | $41,400 | $110,400 | $184,000 | $300 | 6.3% |
| Georgia | $42,300 | $112,800 | $188,000 | $100 | 4.0% |
| Illinois | $42,750 | $114,000 | $190,000 | $150 | 6.3% |
| New Mexico | $42,750 | $114,000 | $190,000 | $50 | 5.1% |
| Wisconsin | $42,750 | $114,000 | $190,000 | $130 | 5.0% |
| North Carolina | $43,200 | $115,200 | $192,000 | $125 | 4.8% |
| South Carolina | $43,200 | $115,200 | $192,000 | $110 | 6.0% |
| South Dakota | $43,650 | $116,400 | $194,000 | $150 | 4.5% |
| Minnesota | $44,100 | $117,600 | $196,000 | $155 | 6.9% |
| North Dakota | $44,550 | $118,800 | $198,000 | $135 | 5.0% |
| Wyoming | $45,000 | $120,000 | $200,000 | $100 | 4.0% |
| Nevada | $45,900 | $122,400 | $204,000 | $425 | 6.8% |
| Arizona | $46,350 | $123,600 | $206,000 | $50 | 5.6% |
| Florida | $46,350 | $123,600 | $206,000 | $125 | 6.0% |
| Idaho | $46,350 | $123,600 | $206,000 | $100 | 6.0% |
| Pennsylvania | $46,350 | $123,600 | $206,000 | $125 | 6.0% |
| Delaware | $46,800 | $124,800 | $208,000 | $110 | 0.0% |
| Virginia | $46,800 | $124,800 | $208,000 | $100 | 4.3% |
| Colorado | $47,700 | $127,200 | $212,000 | $50 | 2.9% |
| Montana | $47,700 | $127,200 | $212,000 | $70 | 0.0% |
| Utah | $47,700 | $127,200 | $212,000 | $54 | 4.8% |
| Oregon | $50,400 | $134,400 | $224,000 | $100 | 0.0% |
| Vermont | $50,400 | $134,400 | $224,000 | $125 | 6.0% |
| Maine | $51,300 | $136,800 | $228,000 | $175 | 5.5% |
| Rhode Island | $52,200 | $139,200 | $232,000 | $150 | 7.0% |
| New Hampshire | $52,650 | $140,400 | $234,000 | $102 | 0.0% |
| Washington | $53,100 | $141,600 | $236,000 | $200 | 6.5% |
| Connecticut | $53,550 | $142,800 | $238,000 | $120 | 6.3% |
| New Jersey | $56,250 | $150,000 | $250,000 | $125 | 6.6% |
| Alaska | $57,150 | $152,400 | $254,000 | $250 | 0.0% |
| Maryland | $58,050 | $154,800 | $258,000 | $100 | 6.0% |
| California | $60,750 | $162,000 | $270,000 | $70 | 7.3% |
| New York | $62,550 | $166,800 | $278,000 | $200 | 4.0% |
| Massachusetts | $67,500 | $180,000 | $300,000 | $500 | 6.3% |
| Hawaii | $86,850 | $231,600 | $386,000 | $50 | 4.0% |
Cheapest & Most Expensive States
5 Cheapest States
- Mississippi$102,000
- West Virginia$103,200
- Alabama$105,600
- Arkansas$106,800
- Oklahoma$106,800
5 Most Expensive States
- Hawaii$231,600
- Massachusetts$180,000
- New York$166,800
- California$162,000
- Maryland$154,800
Frequently Asked Questions
Starting a food truck costs $30,000 to $180,000, with most operators spending around $80,000. A used truck with basic equipment can launch for $30,000-$50,000, while a brand-new custom-built truck fully equipped runs $100,000-$180,000.
Yes, but it's tight. For $20,000-$30,000 you can buy a used truck in fair condition, cover your permits and initial inventory, and launch a simple menu. Expect to operate with minimal working capital buffer, which adds risk.
Most cities require food trucks to operate from a licensed commissary kitchen for food prep, waste disposal, and truck storage. Commissary fees typically run $300-$1,500/month depending on your city.
Food trucks gross $60,000-$400,000 annually depending on location, menu prices, and operating days. Trucks at busy lunch spots in major cities can do $1,000-$3,000 per day. Net profit after all costs averages 6-12%.
You typically need a business license ($50-$200), food handler's permit for all employees ($15-$100 each), mobile food facility permit ($200-$1,000), commissary agreement, commercial auto insurance, and city-specific vending permits that vary by location.
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