The National Restaurant Association estimates that food trucks generate $650 million in annual revenue, roughly 1 percent of U.S. restaurant sales. Intuit expects that market share to jump to 3 or 4 percent in the next five years. Among the reasons why food trucks can be profitable is that they can hit a slightly higher price point than their fast food counterparts. In addition they have lower startup costs than restaurants, coming in between $55,000 to $75,000, compared to $250,000 to $500,000 for a restaurant. As for profits, in a 2013 review of food truck economics from Priceonomics, it was estimated that a successful food truck could bring in $500,000-plus per year, with one food truck owner quoting $200,000 as the break-even point. Mathematically, it is estimated that if a three-hour lunch or dinner window can bring in $1,000 over five lunches/dinners per week that would be $5,000 per week or $250,000 per year. Trucks bringing in $2,000 per day could top that $500,000 total. Of course, this does not factor in special events that may bring in more per day and inclement weather that might shut down food trucks for days or weeks at a time. The answer to the question about profitability, however, is “yes” and as food truck owners learn the tricks of the trade to minimize expenses and maximize potential revenues through prime locations, marketing efforts, and most effective pricing, they can enjoy profits for the fruits of their labor.
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