Food truck cost calculations can make or break your profit margins. You're dealing with unique expenses like packaging and platform fees that brick-and-mortar restaurants don't face. Here's how to calculate the real cost of dishes sold both from your truck and through delivery apps.
The extra cost items you need to include
Running a food truck means juggling different expenses than traditional restaurants. Your rent's lower (or nonexistent), but packaging and fuel costs add up fast.
- Packaging costs: boxes, bags, cutlery, napkins
- Platform fees: 15-30% of your order value with delivery
- Fuel costs: for driving to locations
- Pitch fees: rent for spots at markets or events
💡 Example:
Pulled pork burger sold for €12.50 (incl. 9% VAT):
- Ingredients: €3.80
- Packaging: €0.40
- Platform fee (25%): €2.87
Total costs: €7.07 of €11.47 excl. VAT = 61.7%
Calculate your base ingredient costs
Begin with your standard recipe costing. List every ingredient that goes into the dish - don't forget the small stuff like seasonings and garnishes.
💡 Example pulled pork burger:
- Bun: €0.65
- Pulled pork (150g): €2.40
- Coleslaw: €0.35
- BBQ sauce: €0.25
- Pickle: €0.15
Base ingredients: €3.80
Add packaging costs
Packaging expenses catch many food truck owners off guard - it's the kind of thing you only learn after closing your first month at a loss. These costs typically run 5-10% of your total food cost.
- Box or wrap: €0.15-0.35
- Bag or carrier: €0.05-0.15
- Cutlery and napkins: €0.05-0.10
- Stickers and labels: €0.02-0.05
⚠️ Note:
Always factor in packaging costs, even for walk-up customers. Most people expect takeaway containers these days.
Include platform fees for delivery
Delivery apps like Deliveroo and Uber Eats charge hefty commissions - usually 15-30%. You can't ignore these fees in your cost calculations.
💡 Platform fee calculation:
Burger €12.50 incl. VAT = €11.47 excl. VAT
Platform fee 25% = €11.47 × 0.25 = €2.87
This comes straight out of your profit!
Compare your total cost price with benchmarks
Food truck cost structures look different from restaurant benchmarks. You've got higher packaging and commission costs but way lower overhead.
- Direct truck sales: 25-35% total costs
- Via delivery platform: 45-60% total costs
- Combo (truck + delivery): 35-50% average
💡 Why such a difference?
Platform fees eat up 25% of revenue, but you're not paying for servers, dishwashers, or dining room space. High volume can still make it worthwhile.
Optimize your pricing per channel
Smart food truck operators adjust prices between direct sales and delivery platforms. This helps offset those brutal commission fees.
- Truck price: based on 30% cost price
- Platform price: 15-20% higher to cover fees
- Minimum order: to spread delivery costs
⚠️ Note:
Some platforms ban price differences between channels. Read your delivery partner contracts carefully.
How do you calculate food truck cost price? (step by step)
Calculate base ingredient costs
Add up all ingredients that go into your dish. Including sauces, garnish and everything the customer receives. This is your starting point for cost price calculation.
Add packaging costs
Include box, bag, cutlery and napkins. This can be €0.30-0.60 per portion. Packaging is a real cost item you must not forget.
Include platform fees (for delivery)
Deduct 15-30% platform commission from your selling price excl. VAT. This is a direct cost item that reduces your margin.
Calculate total cost price percentage
Divide your total costs (ingredients + packaging + platform fee) by your selling price excl. VAT. For delivery this can be 45-60%.
✨ Pro tip
Calculate your actual profit per channel every 2 weeks by tracking truck sales versus delivery orders. You'll quickly see which channel delivers better margins and can shift your marketing focus accordingly.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
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Frequently asked questions
Should I charge different prices for truck vs delivery?
Many food truck operators do this to offset platform commissions. But double-check your delivery partner's terms first - some prohibit price differences between channels.
How much can my cost price be on delivery platforms?
Delivery costs run higher than traditional restaurants due to 15-30% platform fees. Expect 45-60% total costs, which can still be profitable with good volume.
Should I include fuel costs in my cost price?
Fuel is a fixed operating expense, not a variable cost per dish. Track it separately in your monthly overhead rather than per-portion calculations.
How do I calculate packaging costs per portion?
Add up everything: container, bag, utensils, napkins, labels. Most food trucks spend €0.30-0.60 per order depending on portion size and packaging quality.
What's the biggest mistake food trucks make with costing?
Forgetting to account for platform fees in their profit margins. That 25% commission isn't just a small fee - it's a major cost center that needs proper planning.
Can I use restaurant food cost percentages for my truck?
No way. Food trucks have completely different cost structures - higher packaging and platform fees but lower labor and rent costs.
📚 Sources consulted
- EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
- EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
- EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
- NVWA — Hygiënecode voor de horeca (2024) — Official source
- NVWA — Allergenen in voedsel (2024) — Official source
- Codex Alimentarius — International Food Standards (2024) — Official source
- FSA — Safer food, better business (HACCP) (2024) — Official source
- BVL — Lebensmittelhygiene (HACCP) (2024) — Official source
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (2024) — Official source
Food Standards Agency (FSA) — https://www.food.gov.uk
The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.
Written by
Jeffrey Smit
Founder & CEO of KitchenNmbrs
Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.
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