Net revenue per location day is the amount you keep after subtracting all costs from that day. For food truck owners, this is crucial to know whether a location is profitable. In this article you'll learn step-by-step how to calculate this and which costs you shouldn't forget.
What is net revenue per location day?
Net revenue per location day is your turnover minus all direct costs you made that day. This gives you insight into which locations generate the most and where you can best spend your time.
💡 Example:
Food truck at business park, Tuesday lunch:
- Turnover: €450
- Food cost: €135 (30%)
- Fuel: €25
- Location fee: €40
- Labor (yourself): €80
Net revenue: €450 - €280 = €170
Which costs do you include?
For a fair calculation, you include all costs directly linked to that location day. Don't forget the hidden costs.
Direct costs per day
- Food cost: Ingredients of sold dishes (usually 25-35%)
- Fuel: Round trip to location plus generator/cooking gas
- Location fee: Daily fee to owner/municipality
- Labor: Hourly wage for yourself and any help
- Packaging: Boxes, cups, napkins, bags
Often forgotten costs
- Permits: Daily permit or annual permit calculated per day
- Insurance: Business insurance calculated per working day
- Truck depreciation: Purchase price divided by expected lifespan
- Maintenance: Average monthly maintenance costs divided by working days
⚠️ Note:
Always calculate with turnover excluding VAT. Food trucks charge 9% VAT on food, so €450 incl. VAT becomes €413 excl. VAT.
Formula for net revenue
The basic formula is simple, but the details make the difference:
Net revenue = Turnover (excl. VAT) - Food cost - Fuel - Location costs - Labor - Other costs
💡 Example calculation:
Food truck Friday evening at festival:
- Turnover incl. VAT: €890
- Turnover excl. VAT: €817 (€890 ÷ 1.09)
- Food cost: €245 (30%)
- Fuel: €35
- Festival fee: €150
- Labor (2 people, 8 hours): €160
- Packaging: €25
- Daily permit: €15
Net revenue: €817 - €630 = €187
How often should you calculate this?
Calculate this for each location separately to discover patterns. Some locations seem good because turnover is high, but after deducting all costs there's little left.
- Daily: Record turnover and direct costs
- Weekly: Calculate net revenue per location
- Monthly: Compare locations and stop with the least profitable ones
💡 Practical example:
Comparison of two locations after one month:
- Office district (4 days): €680 net revenue
- Shopping center (4 days): €520 net revenue
Conclusion: Office district generates €40 more per day, despite lower turnover.
Digital tracking vs. Excel
Many food truck owners track this in Excel, but it takes time and you easily forget costs. An app like KitchenNmbrs helps include all costs automatically in your calculation.
- Food cost: Automatically calculated per sold dish
- Location costs: You can set per location
- Labor: Calculate with your own hourly wage
- Overview: Immediately see which locations generate the most
How do you calculate net revenue per location day?
Gather your turnover figures
Record your total turnover for that day including VAT. Convert this to excluding VAT by dividing by 1.09. This is your actual turnover for the calculation.
Add up all direct costs
Calculate your food cost (usually 25-35% of turnover), add fuel costs, location fee, labor wage and packaging costs. Don't forget daily permits or other hidden costs.
Subtract costs from turnover
Turnover excl. VAT minus all costs gives you net revenue. This amount is what you have left for truck depreciation, insurance and your own profit.
✨ Pro tip
Check your 3 best-performing locations: if together they generate less than €500 per week in net revenue, it's time to find new locations or adjust your concept.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
Was this article helpful?
Frequently asked questions
Should I include my own labor as a cost?
Yes, absolutely. Calculate with a realistic hourly wage for yourself, otherwise you won't know if your location is truly profitable. Many food truck owners forget this and think they're making profit when they're actually working below minimum wage.
How do I calculate truck depreciation per day?
Divide the purchase price by the number of years you want to use the truck, then divide by 250 working days per year. A truck costing €50,000 that lasts 10 years costs €20 per working day in depreciation.
What is good net revenue per day?
This varies by region and concept, but aim for at least €150-200 per day after all costs. Less than €100 per day usually means you're not earning enough for the time you put in.
Should I include VAT in my cost price calculation?
No, always calculate excluding VAT. Your turnover of €450 incl. 9% VAT becomes €413 excl. VAT. VAT is money you pass on to the tax authority, not your turnover.
How often should I calculate my net revenue per location?
Calculate this weekly per location to see patterns. Some locations perform better on certain days. Monthly you can then decide which locations to keep and which to drop.
📚 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.
Food cost tools made for food trucks
Small menu, big impact on your margin. KitchenNmbrs is light, fast and mobile — perfect for food truck entrepreneurs who need to count every cent. Try it free for 14 days.
Start free trial →