Food Truck Balance Sheet Template

Next, complete the Inventory Tracker with a physical count of your food stock and supplies. Most food truck operators can do a full count in under 10 minutes given how limited storage space is. Enter current purchase costs from your most recent supplier invoices — use what you paid, not retail price. Then fill in the rest of the balance sheet: cash from your bank statement, commissary deposits from your commissary agreement, accounts payable from any outstanding supplier balances, sales tax payable from your POS summary, and your truck loan balance from the latest lender statement. Split the truck loan into the amount due within 12 months (current) and the remaining balance (long-term).

A food truck balance sheet has a different shape than a restaurant balance sheet. There are no leasehold improvements, no walk-in cooler full of inventory, and no real estate debt. What you have instead is a vehicle asset that depreciates at 10–20% per year, a kitchen equipment package built into that vehicle, and — if financed — a loan that needs to amortize faster than the truck depreciates. Commissary deposits and prepaid permit fees are real current assets that most operators forget to include. Owner draws are often the largest equity movement and need to be tracked explicitly so you can distinguish between retained earnings and capital the owner has taken out.