Food trucks win on speed and simplicity. They lose money on portion drift, packaging creep, and event fees. This guide shows the food truck math that keeps margin stable week after week.
Quick Summary
- Price by portion, not by plate
- Packaging is real COGS, not overhead
- Keep a tight 5-9 item menu
- Reprice monthly when protein costs move
The Core Cost Formula
Cost per item = (Ingredient cost + Packaging + Condiments) ÷ Yield
Food cost % = Cost per item ÷ PriceIf your portion size is not fixed, your pricing is not real.
Food Truck Cost Traps
- Portion drift during rushes
- Packaging creep (bigger boxes, extra napkins)
- Event fees that are not in the price
- Comped food for partners or influencers
Every one of these hits margin faster than rent.
The Prep Pack Strategy
- Pre-portion proteins in 4 oz, 5 oz, and 6 oz packs
- Pre-pack sauces in a fixed ounce cup
- Track pack count to predict sell-through
Prep packs protect margin and speed up service.
Simple Example: Loaded Fries
- Fries and oil: $1.10
- Protein portion: $1.60
- Sauce + toppings: $0.55
- Packaging: $0.45
Total cost: $3.70
Target food cost: 30%
Price = $3.70 ÷ 0.70 = $5.29Round up to the closest price point that your market accepts.
Do This Now
- Standardize all portion sizes in grams or ounces
- Calculate food cost for your top 5 menu items
- Set up a weekly price check for key ingredients
- Document your current yield percentages
- Create a pricing review calendar for the next 12 months
Related Guides
KitchenCost helps food trucks update every item cost when supplier prices change.