Net revenue per location day shows what you actually keep after subtracting all daily costs. Food truck owners need this metric to identify profitable locations and eliminate money-losing spots. Many operators think they're profitable until they account for every expense.
What is net revenue per location day?
Net revenue per location day equals your daily turnover minus every direct cost you incurred. This reveals which spots generate real profit and where you're just breaking even or losing money.
💡 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?
Include every expense directly tied to that specific location day. Hidden costs kill profitability more than obvious ones.
Direct costs per day
- Food cost: Ingredients of sold dishes (typically 25-35%)
- Fuel: Round trip to location plus generator/cooking gas
- Location fee: Daily fee to owner/municipality
- Labor: Hourly wage for yourself and staff
- Packaging: Boxes, cups, napkins, bags
Often forgotten costs
- Permits: Daily permit or annual permit divided by working days
- Insurance: Business insurance allocated per working day
- Truck depreciation: Purchase price divided by expected lifespan
- Maintenance: Average monthly maintenance costs per working day
⚠️ 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 looks simple, but accurate cost tracking makes or breaks your calculation:
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?
Track each location separately to spot patterns. High-turnover locations often hide poor profitability once you factor in all expenses.
- Daily: Record turnover and direct costs
- Weekly: Calculate net revenue per location
- Monthly: Compare locations and drop underperformers
💡 Practical example:
Based on real restaurant P&L data, two locations after one month:
- Office district (4 days): €680 net revenue
- Shopping center (4 days): €520 net revenue
Result: Office district generates €40 more per day, despite lower turnover.
Digital tracking vs. Excel
Most food truck owners start with Excel, but manual tracking leads to forgotten costs and calculation errors. Digital tools like KitchenNmbrs automate cost allocation and provide real-time profitability insights.
- Food cost: Automatically calculated per sold dish
- Location costs: Pre-set for each spot
- Labor: Calculated using your hourly wage
- Overview: Instantly see which locations deliver profit
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
Track your top 3 locations for 30 days: if their combined net revenue averages below €75 per location daily, you need new spots or menu adjustments immediately.
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 include my own labor as a cost?
Absolutely. Calculate using a realistic hourly wage for yourself, otherwise you can't determine true profitability. Many food truck owners skip this step and think they're profitable while actually earning below minimum wage.
How do I calculate truck depreciation per day?
Divide purchase price by expected lifespan in years, then divide by 250 working days annually. A €50,000 truck lasting 10 years costs €20 per working day in depreciation.
What counts as good net revenue per day?
Aim for at least €150-200 daily after all costs, varying by region and concept. Anything below €100 per day usually means you're not earning enough for your time investment.
Should I include VAT in my calculations?
No, always calculate excluding VAT. Your €450 turnover including 9% VAT becomes €413 excluding VAT. VAT goes to tax authorities, not your revenue.
How do I handle variable fuel costs between locations?
Track actual fuel costs per location including distance and generator usage. Locations 50km away might need €40 in fuel versus €15 for nearby spots. This dramatically affects net revenue comparisons.
What if my location has seasonal permit fees?
Calculate the total annual permit cost and divide by actual working days at that location. A €1,200 summer permit used 60 days equals €20 per day, not the monthly average.
How often should I recalculate food costs?
Update food costs monthly or after major price changes from suppliers. Ingredient costs fluctuate significantly, and outdated percentages can make profitable locations appear unprofitable.
📚 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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