Food Truck KPI Dashboard Template

Log each service day in the Daily Service Log before you call it a night. Enter your location, service type, gross revenue, transaction count, food cost for the day, and fuel. It takes about two minutes if you have your POS report or cash drawer total in front of you. The formulas calculate your food cost percentage, average ticket, and net profit per day automatically and feed everything into the monthly scorecard. The location and service type fields also populate the Location Performance sheet, so your stop rankings build up over the month without any extra work.

The metrics that drive food truck profitability fall into three groups. Revenue metrics — revenue per service day, transactions per day, and average ticket size — tell you whether your menu pricing and location choices are working. Cost metrics — food cost percentage (target 28–35%), commissary fees (typically 10–15% of revenue), and fuel cost per service day — are the main variables you can control. And throughput metrics — service days per month, event vs. street revenue split, and revenue per service hour by location — tell you whether you're deploying the truck where it earns the most. Most food truck operators watch total monthly revenue closely but don't break it down this way, which is why they're often surprised when a busy month turns out to be barely profitable.