Food Truck: Daily Meal Requirements

This article was written by our expert who is surveying the industry and constantly updating the business plan for a food truck.

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The Dojo Business Team

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We're a team of finance experts, consultants, market analysts, and specialized writers dedicated to helping new entrepreneurs launch their businesses. We help you avoid costly mistakes by providing detailed business plans, accurate market studies, and reliable financial forecasts to maximize your chances of success from day one—especially in the food truck market.

How many meals should a food truck prepare and serve each day?

A typical food truck prepares and serves between 50 and 200 meals per day, with most operations averaging around 75-125 meals during regular trading days.

The exact number depends heavily on your location, with trucks in high-traffic downtown areas or near office complexes typically serving 150-200 meals, while those in suburban or residential areas might prepare 50-100 meals. Seasonal variations also play a significant role, as summer months and outdoor event seasons often see 30-40% higher demand compared to winter periods.

Your cuisine type influences meal volume as well. Quick-service items like tacos, sandwiches, and burgers tend to generate higher turnover (100-200 meals) compared to specialized cuisine requiring longer preparation times (50-100 meals). The key is to start conservatively—prepare for 75-100 meals initially, then adjust based on actual sales data from your first few weeks of operation.

Track your daily sales religiously for the first month to establish baseline patterns. Many successful food truck operators prepare 80% of their expected volume before service, then have ingredients ready to quickly prepare an additional 20% if demand exceeds expectations.

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What portion sizes should you serve for each menu item?

Standard portion sizes for food truck mains range from 4 to 12 ounces (125-340 grams), with most protein-based dishes falling in the 4-6 ounce range per serving.

How do you calculate daily ingredient quantities based on expected customer volume?

Calculate daily ingredient needs by multiplying your average portion size by expected servings, then adding a 10-15% buffer for unexpected demand or waste.

The formula is straightforward: (portion size per meal) × (expected number of meals) × 1.10 to 1.15 = total ingredient quantity needed. For example, if you expect to serve 100 burgers and each uses a 5-ounce patty, you need 500 ounces of ground beef, plus 10-15% buffer (50-75 ounces), totaling 550-575 ounces or approximately 35-36 pounds of meat.

Break down each menu item into its core ingredients and apply this calculation separately. A taco truck expecting 150 orders (2 tacos each = 300 individual tacos) with 2.5 oz of protein per taco would need 750 oz of meat base, plus 15% buffer = 862 oz or about 54 pounds of prepared protein. Don't forget to calculate complementary ingredients: if 80% of customers typically add cheese, you need 240 portions of cheese (300 × 0.80), plus buffer.

Create a daily prep sheet listing every ingredient with calculated quantities. Review and adjust these calculations weekly based on actual usage data—if you consistently have 20% waste for a particular item, reduce the buffer percentage. Consider day-of-week variations; many food trucks see 40-50% higher volume on Fridays compared to Mondays.

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When are the peak demand hours for food truck sales?

The busiest periods for food trucks are lunch service from 11 AM to 2 PM and dinner service from 5 PM to 8 PM, with these windows typically accounting for 70-85% of daily revenue.

Lunch rush generally starts building around 11:30 AM and peaks between 12 PM and 1 PM, particularly in business districts and near office complexes. This three-hour window can generate 40-50% of your daily sales if positioned correctly. The intensity varies by location—downtown business areas experience sharp, concentrated rushes where you might serve 60-80 meals in 90 minutes, while parks or residential areas see steadier, more distributed traffic.

Evening service from 5 PM to 8 PM often produces slightly higher volume than lunch, especially for food trucks positioned near entertainment districts, transit hubs, or residential neighborhoods. Dinner customers typically spend 15-25% more per order than lunch customers and are more likely to purchase beverages and sides, making this window particularly valuable despite similar customer counts.

Weekend patterns differ significantly—brunch service (10 AM-1 PM) and late afternoon (2 PM-5 PM) become viable revenue windows, especially near parks, beaches, or event venues. Some specialized food trucks also capture late-night demand (9 PM-midnight) near bars and entertainment venues, though this requires different licensing and operational considerations.

How many staff members do you need to run a food truck efficiently?

Most food trucks operate efficiently with 2-4 staff members per service period, with the exact number depending on menu complexity and expected customer volume.

The minimum viable team consists of two people: one dedicated to cooking and food assembly, and another handling orders, payment processing, and customer interaction. This setup works well for food trucks serving 50-75 meals per service period with relatively simple menus (3-5 items). However, this bare-bones approach can create bottlenecks during unexpected rushes.

A three-person team represents the optimal configuration for most food truck operations serving 75-150 meals daily. The roles typically break down as: one lead cook managing the grill or main cooking station, one prep and assembly person handling sides, plating, and ingredient prep during service, and one front-of-house person taking orders and managing payments. This structure allows for smooth workflow during peak hours and provides coverage if one person needs a brief break.

Four-person teams become necessary when serving 150+ meals daily, operating complex menus with 8+ items, or working large events. The fourth person usually functions as a floater—helping with prep, expediting orders during rushes, and managing inventory restocking during service. Consider that labor costs typically represent 25-35% of revenue, so balance staffing efficiency with service quality carefully.

What storage capacity does a food truck need for daily operations?

Food truck storage must accommodate all ingredients for your busiest trading day, with refrigeration capacity for perishables and adequate dry storage for non-perishable items lasting several days.

Refrigeration requirements depend on your menu but typically range from 12-20 cubic feet of cold storage space. A truck serving 100-150 meals daily with protein-heavy items needs approximately 15-18 cubic feet divided between refrigeration (35-40°F) and freezer space (0-10°F). Plan for proteins and dairy requiring the coldest temperatures, produce needing consistent cool storage, and prepared items that need refrigeration but will be used quickly.

Use the 24-hour rule for perishables: store enough fresh ingredients to cover your busiest day plus a small buffer, but avoid overstocking items that spoil quickly. For a taco truck expecting peak demand of 150 orders, this means storage for 35-40 pounds of protein, 10-15 pounds of cheese, and fresh produce sufficient for 160-170 servings. Organize storage with first-in-first-out (FIFO) principles, labeling everything with prep dates.

Dry storage should hold 3-7 days of non-perishable inventory including cooking oils, seasonings, disposable packaging, and shelf-stable ingredients. Allocate 8-12 cubic feet for dry goods, using clear, airtight containers to maximize space and maintain freshness. Install shelving systems that prevent shifting during transport and keep the heaviest items on lower shelves for stability.

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How much prep time is required before opening each day?

Food trucks typically need 1-2 hours of prep time before service begins, with the exact duration depending on menu complexity and how much advance preparation was completed the previous day.

For simple menus (burgers, hot dogs, basic sandwiches), 60-75 minutes of morning prep suffices. This includes setting up cooking stations, firing up grills or fryers to operating temperature (15-20 minutes), portioning proteins, slicing vegetables, preparing sauces and toppings, and organizing your service line for efficient workflow. Experienced operators often complete much of this prep the evening before, reducing morning setup to 45-60 minutes.

Complex menus requiring fresh preparation—such as Asian fusion, gourmet sandwiches, or made-to-order bowls—demand 90-120 minutes of pre-service work. This includes marinating proteins, preparing multiple sauce varieties, cutting vegetables to specific sizes, setting up multiple cooking stations, and organizing ingredient bins for quick access during rush periods. Many successful operators follow a split-prep model: 60-70% of prep completed the night before, with 30-40% of fresh prep (delicate vegetables, final seasoning, fresh garnishes) done morning-of.

Create a detailed opening checklist to ensure consistency. Start with equipment setup and heating (20 minutes), move to ingredient prep and portioning (40-60 minutes), then final station setup and quality checks (10-20 minutes). Factor in an additional 15-20 minutes for unexpected issues—equipment problems, inventory shortages, or last-minute menu adjustments.

What is the right ratio of mains to sides and beverages to stock daily?

A recommended daily stocking ratio for food trucks is approximately 2:1:1 for main dishes, sides, and beverages, though this varies based on your specific menu and customer preferences.

This 2:1:1 ratio means if you prepare ingredients for 100 main dishes, you should stock for 50 side orders and 50 beverages. The logic is straightforward: not every customer orders sides or drinks, but virtually everyone orders a main item. In practice, about 40-60% of customers purchase sides, and 40-50% buy beverages, depending on your location, pricing, and weather conditions.

Adjust this baseline ratio based on observed patterns. Food trucks near offices often see higher beverage sales (60-70% attachment rate) as customers grab drinks for their afternoon. Trucks at evening events or near bars might see 70-80% side attachment rates as customers treat the visit as a complete meal. Hot weather can boost beverage sales by 30-40%, while cold weather might reduce them by similar percentages.

Monitor your POS data or manual tracking sheets to identify your actual ratios. If you consistently run out of sides before mains, shift to a 2:1.3:1 ratio. If beverages consistently remain unsold, reduce to 2:1:0.7. The goal is ensuring you don't run out of popular items while minimizing waste on slower-moving products. Premium pricing on sides and beverages (often 200-300% markup versus 100-150% on mains) makes getting these ratios right particularly important for profitability.

How should you measure and minimize waste in daily food truck operations?

Track waste by recording all prepared food versus actual sales daily, measuring leftovers and spoilage, then adjust preparation quantities to reduce overproduction by 15-25%.

• Implement a daily waste log: Record every item thrown away with quantity and reason (spoilage, overproduction, preparation error, customer return). After two weeks, patterns emerge showing which items consistently create waste, allowing targeted reduction strategies.
• Use pre-portioned containers and standardized measurements: Portion proteins, sauces, and toppings into exact serving sizes before service begins. This eliminates over-serving (a common 10-15% waste source) and speeds up service during rushes. Pre-portioned items also make inventory counting more accurate.
• Adopt the 80/20 preparation rule: Prepare 80% of expected volume before service, keeping ingredients ready to quickly assemble the remaining 20% if needed. This prevents large quantities of prepared food sitting under heat lamps losing quality or being discarded.
• Create an end-of-day repurposing system: Excess grilled vegetables become next day's soup ingredients, unused proteins get incorporated into daily specials, and surplus items become staff meals rather than waste. This can recover 30-40% of potential waste.
• Track food costs against sales daily: Calculate your food cost percentage each day (total ingredient cost ÷ total sales × 100). If your target is 30% but you're consistently hitting 35-38%, waste is likely the culprit. This metric immediately highlights overproduction issues.
• Implement FIFO rotation religiously: First-in-first-out inventory management prevents spoilage from items getting pushed to the back of storage. Label everything with prep dates and use older ingredients first, reducing spoilage waste by 20-30%.
• Analyze waste by day of week and weather: Rainy days might see 30-40% less traffic than sunny days, yet many operators prep the same amount. Create weather-adjusted prep guides and day-specific preparation quantities based on historical data.

What health and safety requirements must food trucks follow for daily meal service?

Food trucks must maintain proper handwashing facilities, keep foods at safe temperatures (below 41°F or above 135°F), separate raw and cooked items, manage allergens, and sanitize all surfaces and utensils daily according to local health regulations.

What should your daily food supply budget be relative to revenue?

The recommended daily food supply budget for food trucks is 25-35% of daily revenue, meaning for every $1,000 earned, you should spend $250-$350 on ingredients to maintain healthy profit margins.

This percentage is your food cost ratio—one of the most critical metrics for food truck profitability. Calculate it daily by dividing total ingredient costs by total revenue, then multiplying by 100. If you spent $280 on food supplies and earned $900 in revenue, your food cost percentage is 31% ($280 ÷ $900 × 100), which falls within the healthy range.

Different cuisine types have varying ideal ranges. Simple menu trucks (hot dogs, basic sandwiches) can often maintain 22-28% food costs due to less expensive ingredients and minimal waste. Premium or specialty cuisines (gourmet burgers, ethnic fusion, seafood) typically run 30-38% food costs due to higher-quality ingredients and more complex preparation. The key is consistency—track your percentage daily and investigate any day that deviates more than 5% from your target.

Control your food costs by negotiating bulk purchasing agreements with suppliers (can reduce costs 8-12%), minimizing waste through portion control (saves 5-10%), and strategically pricing menu items based on ingredient costs. A common pricing strategy is to multiply ingredient cost by 3-4 to set menu prices. A burger with $2.50 in ingredients should sell for $7.50-$10.00 to maintain proper margins while remaining competitive.

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How frequently should you adjust your menu based on daily sales data?

Review your food truck menu weekly and implement adjustments bi-weekly based on sales data and customer feedback to optimize profitability and reduce waste.

Weekly reviews involve analyzing your sales data to identify top performers and underperformers. Track each item's sales volume, revenue contribution, and food cost percentage. Items selling fewer than 10 units per week or generating less than 8% of revenue while occupying menu space are candidates for replacement. Similarly, items with food costs exceeding 40% need repricing or reformulation, regardless of popularity.

Implement changes bi-weekly rather than weekly to give customers time to notice and try new items. Abrupt daily or weekly changes confuse regular customers and prevent you from gathering meaningful data on new offerings. When you do make changes, track the impact for at least 10-14 operating days before deciding whether to keep or revert the modification.

Use multiple data sources for decision-making. POS systems provide quantitative sales data, but also collect qualitative feedback—verbal comments from customers, social media mentions, and direct questions at the service window. If an item has moderate sales but generates consistent positive feedback, it might be a keeper that needs better promotion rather than removal.

Seasonal adjustments are equally important. Review your menu quarterly for major seasonal shifts—adding heartier soups and warm items in fall/winter, incorporating lighter salads and cold items in spring/summer. These seasonal rotations keep your menu fresh and can boost sales 15-25% compared to static year-round menus.

Conclusion

This article is for informational purposes only and should not be considered financial advice. Readers are encouraged to consult with a qualified professional before making any investment decisions. We accept no liability for any actions taken based on the information provided.

Sources

1. Dojo Business - Food Truck Daily Meals Profitability
2. Dojo Business - Per Day Food Truck
3. ATCO Blue Flame Kitchen - Typical Serving Sizes
4. The Restaurant Store - How Much Do Food Trucks Make
5. Shoals Business Incubator - How to Scale Your Menu for Catering and Food Truck Festivals
6. Fliprogram - Food Truck Statistics
7. Dojo Business - Food Truck Hours Maximize Reach
8. Go Truckster - How Many Items Should Be on a Food Truck Menu
9. Metro Plastic - How Much Do Food Trucks Make Daily
10. WebstaurantStore - Catering Portion Size Guide