Food truck entrepreneurs need to keep a close eye on their food cost because the margin per sold product is crucial for success. Many food truck owners estimate their cost prices, which causes them to unknowingly lose money on each dish sold. In this article, you'll learn step by step how to calculate the exact food cost for all five products on your food truck menu.
Why calculating food cost is extra important for food trucks
With a food truck, you have less room for error than in a restaurant. You have limited storage space, need to work quickly, and often have lower selling prices due to the casual setting. Every euro you undercharge directly impacts your profit.
⚠️ Note:
Food trucks often have higher packaging costs than restaurants. Don't forget to include these in your cost price - containers, napkins and bags can easily cost €0.50-€1.00 per order.
The basic formula for food cost
For each product on your menu, you use the same formula:
Food cost % = (Total ingredient costs / Selling price excl. VAT) × 100
Important: always calculate with the selling price excluding VAT. For food in the Netherlands, that's 9% VAT.
- Selling price incl. VAT ÷ 1.09 = selling price excl. VAT
- Example: €8.50 ÷ 1.09 = €7.80 excl. VAT
Step 1: Make a list of all ingredients per product
For each of your five products, write down all ingredients that go into it. Don't forget anything: the oil for cooking, salt, sauce and packaging too.
💡 Example: Pulled pork burger
Ingredients for 1 serving:
- Brioche bun: €0.85
- Pulled pork (150g): €2.40
- Coleslaw (50g): €0.35
- BBQ sauce (20ml): €0.15
- Pickle: €0.10
- Packaging: €0.45
Total ingredients: €4.30
Step 2: Calculate exact quantities and costs
Measure or weigh everything you use per serving. Calculate the costs based on your purchase prices. Tip: use a kitchen scale for consistency.
- Weigh meat, vegetables and other main ingredients
- Measure sauces and dressings in milliliters
- Count garnish and packaging
Step 3: Calculate the food cost percentage
Now apply the formula to each product:
💡 Example: Food cost calculation
Pulled pork burger:
- Ingredient costs: €4.30
- Selling price: €12.50 incl. VAT
- Selling price excl. VAT: €12.50 ÷ 1.09 = €11.47
- Food cost: (€4.30 ÷ €11.47) × 100 = 37.5%
This is on the high side for a food truck. Aim for a maximum of 35%.
Common mistakes in food truck cost calculations
Many food truck entrepreneurs make the same mistakes when calculating their cost prices:
- Forgetting packaging: Containers, bags and napkins cost €0.50-€1.00 per order
- Inconsistent portion sizes: One time 120g meat, another time 180g
- Calculating with price incl. VAT: This makes your food cost appear lower than it actually is
- Not counting sauces and garnish: Small amounts add up too
💡 Example: Complete food truck menu
Food cost overview of 5 products:
- Pulled pork burger: 37.5% (too high)
- Fish & chips: 28.2% (good)
- Vegetarian wrap: 31.8% (good)
- Loaded fries: 25.5% (excellent)
- Chicken wings (6 pieces): 33.1% (acceptable)
Average food cost: 31.2% - this is a healthy mix.
What to do if your food cost is too high
If a product comes in above 35% food cost, you have three options:
- Raise the price: Often the easiest solution, but check if the market will accept it
- Reduce portion size: 20g less meat can already save 2-3% in food cost
- Find cheaper ingredients: Look for alternatives without compromising quality
Food truck specific tips
A few extra tips specifically for food truck entrepreneurs:
- Account for 5-10% waste due to limited storage space
- Include fuel costs in your total cost price calculation (not just ingredients)
- Check your food cost weekly - purchase prices can change quickly
- Have a backup plan for when ingredient prices suddenly increase
⚠️ Note:
Food truck locations can have different price levels. A food cost of 32% at an expensive location can be fine, while at a budget location you need to stay under 28%.
Digital help with cost price calculation
Manual calculation takes time that you as a food truck entrepreneur often don't have. An app like KitchenNmbrs automatically calculates your food cost per dish and alerts you when ingredient prices rise.
This gives you more time for what really matters: making delicious food and serving customers.
How do you calculate food cost for your food truck menu? (step by step)
List all ingredients per product
For each of your 5 products, write down all ingredients that go into it. Don't forget: packaging, sauces, oil and garnish count too. Be thorough - even the smallest ingredient can affect your margin.
Measure exact quantities and calculate costs
Weigh or measure each portion you use. Calculate the costs based on your purchase prices per kilo or liter. Use a kitchen scale for consistency - a 20 gram difference can already cost €0.50.
Apply the food cost formula
Use the formula: (Ingredient costs ÷ Selling price excl. VAT) × 100. Always calculate excluding VAT - divide your menu price by 1.09 to get the price excl. VAT. Aim for a maximum of 35% food cost for food trucks.
✨ Pro tip
Check your three best-selling products weekly for food cost. If those are under control, you have 80% of your profitability under control.
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
What is a healthy food cost for a food truck?
For food trucks, 25-35% food cost is standard. Under 30% is excellent, 30-35% is acceptable. Above 35% you're probably losing money on that product.
Should I include packaging costs in my food cost?
Yes, absolutely. Packaging costs are part of your product costs. For food trucks this can be €0.50-€1.00 per order - that's a significant part of your cost price.
How often should I recalculate my food cost?
Check your food cost at least monthly, or immediately if suppliers raise their prices. Food truck entrepreneurs have less margin for error, so regular checks are crucial.
What if my food cost is higher than 35%?
You have three options: raise the price, reduce the portion, or find cheaper ingredients. Start with small adjustments - a 10 cent price increase or 20 grams less meat can already be enough.
Do I include fuel costs in my food cost?
No, fuel is an operational cost item, not an ingredient cost. Food cost only calculates what goes into the product itself. You include fuel in your total daily cost price.
📚 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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