Plan Permits and Commissary
2-4 weeksResearch city mobile food permits, health department, fire suppression, and commissary kitchen requirement.
Field context
This workflow is part of 2 niche fields
Free step-by-step food truck business for food entrepreneurs. Plan food truck business with calculators and checklists covering plan permits and commissary.
Research city mobile food permits, health department, fire suppression, and commissary kitchen requirement.
Budget vehicle purchase, wrap, equipment, generator, and initial inventory.
Cost each menu item, target 30-35% food cost, and price for event vs street sales.
Model daily fixed costs, average ticket, and events needed per month.
Calculate daily covers needed to cover truck and commissary costs.
Plate-cost each menu item including packaging.
Verify gross margin after food and labor.
Total startup capital for truck and permits.
Project monthly profit by event type.
Industry benchmarks for mobile food.
| Category | Target % of Price | Notes |
|---|---|---|
| Food cost | 28-35% | Lower on limited menu |
| Labor | 25-30% | Include owner pay |
| Net profit | 10-15% | After all fixed costs |
Test menu at farmers markets before buying a truck.
Mise en place off-truck reduces service time and health risk.
Food waste over 5% erodes thin margins — adjust prep quantities weekly.