How much can you actually pocket from running a food truck after covering every expense? A realistic figure sits between €2,000-€4,000 net monthly, but that depends heavily on your location, concept, and cost management skills. Most newcomers calculate too optimistically, overlooking hidden expenses like repairs, permits, and those inevitable weather-ruined days.
Food truck revenue: what's realistic?
Most food trucks pull in €3,000-€8,000 monthly revenue, though this varies wildly based on your location and what you're selling. Prime spots like festivals or busy business districts might net you €500-€1,500 on a great day, but don't count on those happening regularly.
💡 Example realistic monthly revenue:
- 20 working days per month
- Average €250 per day
- Monthly revenue: €5,000
- Annual revenue: €60,000
All costs of a food truck
The expenses stack up faster than most newcomers expect. Beyond your ingredient costs, you've got fixed expenses that keep ticking regardless of sales.
Fixed costs per month
- Truck depreciation: €400-€800 (depends on what you paid)
- Insurance: €150-€300
- MOT and maintenance: €200-€400
- Permits: €100-€500 (varies by municipality)
- Fuel: €300-€600
- Phone/internet: €50
- Accounting: €100-€200
💡 Example fixed costs:
- Depreciation: €600
- Insurance: €200
- Maintenance: €300
- Permits: €200
- Fuel: €400
- Other: €150
Total fixed costs: €1,850/month
Variable costs
- Food cost: 25-35% of revenue
- Packaging: 3-5% of revenue
- Pitch fees/location rent: 5-15% of revenue
- Repairs and emergencies: 2-5% of revenue
⚠️ Heads up:
Food truck repairs hit you hard and always at the worst possible moment. Set aside at least €200-€500 monthly for maintenance and repairs, even during good months.
Realistic net income calculation
With €5,000 monthly revenue, your costs break down like this:
💡 Example net income calculation:
Monthly revenue: €5,000
- Food cost (30%): €1,500
- Packaging (4%): €200
- Pitch fees (8%): €400
- Fixed costs: €1,850
- Repairs/buffer (4%): €200
Total costs: €4,150
Net left: €850/month
And that's before taxes hit. As self-employed, you'll pay income tax on your profit plus potentially health insurance premiums.
How do you reach €2,000-€4,000 net?
For a decent living wage, you need substantially more revenue:
- €2,000 net: roughly €7,500 revenue/month
- €3,000 net: roughly €10,000 revenue/month
- €4,000 net: roughly €12,500 revenue/month
💡 Successful food truck (€10,000/month):
- Revenue: €10,000
- Food cost: €3,000
- Other variable costs: €1,200
- Fixed costs: €1,850
- Buffer/repairs: €400
Net left: €3,550/month
Factors that affect your income
Your bottom line depends on way more than just sales volume:
- Location: Business districts consistently outperform residential areas
- Concept: Premium burgers vs. basic snacks makes a huge difference
- Season: Winter months can slash revenue by 30-50%
- Competition: Multiple food trucks split the available customers
- Weather: Rain kills your entire day's earnings
Food truck vs. fixed restaurant
After managing kitchen operations for nearly a decade, I can tell you food trucks seem cheaper upfront but bring unique challenges:
- Lower startup costs: €50,000-€150,000 vs. €200,000+ for restaurants
- Flexibility: Bad spot? Just drive somewhere else
- But: You're at weather's mercy with limited seating
- Scale disadvantage: Smaller kitchen means less efficiency
⚠️ Heads up:
Most food truck owners seriously underestimate their working hours. Expect 60-70 hours weekly, especially starting out. Calculate your actual hourly wage - it might shock you.
How do you calculate your realistic net income? (step by step)
Calculate your realistic monthly revenue
Don't estimate too optimistically. Count working days (not all days are good), multiply by average daily revenue. Budget €200-€400 per day for a starting food truck.
Add up all fixed costs
Truck depreciation, insurance, permits, maintenance, fuel. You have these costs even if you sell nothing. Don't forget a buffer for repairs (€200-€500/month).
Calculate variable costs as a percentage
Food cost 25-35%, packaging 3-5%, pitch fees 5-15% of revenue. Subtract this from your revenue together with fixed costs. What's left is your net income before tax.
✨ Pro tip
Track your daily revenue by exact location and weather conditions for 12 weeks straight. You'll discover which spots deliver consistent €400+ days versus the ones that barely cover your fuel costs.
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
How much does an average food truck owner earn?
A realistic food truck owner pockets €2,000-€4,000 net monthly, but this requires €7,500-€12,500 in monthly revenue. Many newcomers earn significantly less during their first months due to startup expenses and the time needed to build a loyal customer base.
What costs do food truck starters often forget?
Repairs and maintenance (€200-€500/month), municipal permits, revenue lost to bad weather, plus time spent on admin and purchasing. Truck depreciation gets overlooked too - it's a major monthly expense.
How much revenue do you need for a livable income?
For €3,000 net monthly, you need roughly €10,000 in revenue. That breaks down to about €500 per working day, which good locations with the right concept can achieve consistently.
What are the biggest cost items for a food truck?
Food costs eat up 25-35% of revenue, while truck depreciation runs €400-€800 monthly. Fuel (€300-€600) and maintenance/repairs (€200-€500) add up quickly, plus permits vary wildly by municipality.
📚 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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