US Food Truck Event Pricing Formula (2026): Flat Booth Fee vs Revenue Share

A lot of event contracts look simple until payout day.

One organizer offers a flat booth fee. Another asks for a revenue share. Without per-order math, both can feel random.

This guide gives you a direct formula to choose correctly.

Quick Summary

• Compare contract types using net kept per order
• Solve break-even order count before signing
• Use event-specific pricing, not weekday truck pricing
• Trim menu complexity to protect labor minutes

Why Event Math Is Harder in 2026

In the January 2026 CPI release (published February 13, 2026):

• Food away from home: +4.0% year over year
• Limited-service meals and snacks: +3.4% year over year

The U.S. Department of Labor’s 2026 update also shows that 30 states + DC are above the federal wage floor. Labor assumptions differ heavily by location.

If you price events with stale assumptions, the line can be long and profit still weak.

Community Signal From Food Truck Owners

In r/foodtrucks, owners regularly ask:

• “How do you price your menu?”
• “How do you price for events?”

That is the right question. Event contracts change your cost model before you sell the first plate.

The Formula That Matters

Net kept per order =
menu price
- food cost
- labor per order
- packaging
- card processing
- event fee per order

Where:

• event fee per order for flat-fee contracts: flat_fee / expected_orders
• event fee per order for revenue-share contracts: menu_price x revenue_share_pct

Worked Example: Flat Fee vs Revenue Share

Assume:

• average ticket: $16.00
• food cost: $5.00
• labor per order: $1.80
• packaging: $0.80
• card fees: $0.80

Base net before event contract:

16.00 - 5.00 - 1.80 - 0.80 - 0.80 = $7.60

Option A: Flat booth fee $1,200

If you expect 300 orders:

event fee per order = 1200 / 300 = $4.00
net kept per order = 7.60 - 4.00 = $3.60

If you expect 500 orders:

event fee per order = 1200 / 500 = $2.40
net kept per order = 7.60 - 2.40 = $5.20

Option B: Revenue share 18%

event fee per order = 16.00 x 0.18 = $2.88
net kept per order = 7.60 - 2.88 = $4.72

At low turnout, revenue share can be safer. At higher turnout, flat fee often wins.

Contract Break-Even Order Count

Set flat fee cost equal to revenue-share cost:

flat_fee / orders = menu_price x share_pct
orders = flat_fee / (menu_price x share_pct)

Using the same numbers:

orders = 1200 / (16.00 x 0.18) = 417 orders

• Below ~417 orders: revenue share is cheaper
• Above ~417 orders: flat fee is cheaper

Event Menu Design Rule

Do not bring your full regular menu. Use a speed-first set:

• 4 to 6 core SKUs
• shared prep base
• limited modifiers

Every extra customization increases labor minutes and line friction.

Before You Sign: 10-Minute Contract Checklist

• Calculate net kept per order for both fee structures
• Estimate low/expected/high order scenarios
• Confirm all required fees (power, permit, cleanup, insurance)
• Set event-specific menu prices, not default truck prices
• Decide fallback if turnout misses projection

Related Guides

• US Food Truck Cost Guide
• US Concession Stand Pricing Guide
• US State Fair Food Stand Pricing Guide
• US Menu Pricing Calculator
• US Restaurant Labor Cost Calculator

KitchenCost helps you model event and non-event pricing separately so one busy weekend does not hide margin leakage.

Sources (checked on 2026-02-14)

• BLS CPI News Release (January 2026, published February 13, 2026)
• U.S. Department of Labor - Consolidated Minimum Wage Update Table (effective January 1, 2026)
• NFIB Small Business Optimism Rises but Uncertainty Is High (January 2026 survey)
• Reddit r/foodtrucks: “How do you price your menu?”
• Reddit r/foodtrucks: “How do you price for events?”