Food Truck Budget Template

Once the categories are right, enter your projected revenue and expenses for the current month. If you're new to budgeting, pull last month's bank statements and POS reports and work backward — use those numbers as your baseline for the next month's projections. Copy the structure forward for the rest of the year, and adjust months where you know revenue will shift: summer peaks for street service, slower winter months, or a big festival you've already booked. The Annual Summary and Dashboard sheets update automatically.

The cost side of a food truck business is also more fragmented than a brick-and-mortar restaurant. Commissary kitchen fees are a fixed or semi-fixed cost that has no equivalent in traditional food service. Fuel is a direct operating cost that scales with your route. Permits vary by city and event type, and they add up fast if you're operating across multiple jurisdictions. On top of that, food cost percentage should stay in the 28–35% range — the same target as a restaurant — but mobile operators often lose track because they're ordering in smaller quantities and the math gets messy.