How to Start a Food Truck or Street Food Business: A Beginner’s Guide

Starting a food truck is an exciting opportunity to turn your culinary passion into a thriving mobile business—but where do you even begin?

We started selling our incredibly delicious cheese toasties (if we do say so ourselves!) in our gazebo food stall earlier this year, and now we’re working towards getting our first food truck. It’s exciting, nerve-wracking, and a whole lot of fun!

If you’re dreaming of hitting the road with your own food truck, let’s talk about what it really takes to get started.

1. Why Do You Want to Start a Food Truck or Food Stall?

Starting a food truck offers the chance to be your own boss and share your passion for food. For us, the appeal was the freedom to work together, build a business, and bring comfort food to others. But, let’s be real—it's not all fun. Managing logistics, handling customer service, and dealing with the unpredictability of mobile dining can be tough. From equipment failures to bad weather, there are challenges and we’ve had our fair share of them. But that’s why it’s so important to know your “why”. Keep your motivation front and centre for those tougher moments.

2. What Are The Pros and Cons of Running a Food Truck or Stall?

Let’s break down the pros and cons of running a food truck to give you a clearer picture:

Pros:

• Freedom and Flexibility: You get to work for yourself, set your own schedule, and decide where and when to work. You also have the flexibility to travel to different locations, attracting new customers and fresh experiences.

• Low Overheads: Compared to traditional bricks-and-mortar restaurants, food trucks have lower startup and maintenance costs. No rent, and fewer staff needed.

• Creativity: You have the freedom to experiment with your menu and serve dishes you’re passionate about. Street food customers are often eager to try something new.

• Direct Customer Interaction: You build strong, personal connections with your customers. It’s rewarding to get real-time feedback and create a loyal following.

Cons:

• Unpredictability: Weather, equipment failures, and regulatory changes can throw off your plans.

• Hard Work and Long Hours: Operating a food truck is physically demanding. The job requires stamina and dedication, often in challenging conditions.

• Limited Space and Equipment: Food trucks have limited space, so you need to make the most of every inch. You’ll need to be creative with your setup and prep.

• Competition: Standing out in a crowded market can be tough, but it’s possible with the right approach.

While experience in hospitality can be helpful, it’s not a must. Running a food truck is about much more than just serving food. You’ll need to get familiar with the business side of things—marketing, finances, logistics, and more. So while hospitality experience gives you a head start, be prepared to wear many hats.

The best advice we received was to spend some time working on someone else’s food truck before starting your own. We worked an event at a popular BBQ food truck in London. It was tougher than expected, but the hard work and fast pace left us feeling exhilarated at the end of each shift. It’s a great way to learn the ropes, from handling busy shifts to managing equipment. Plus, you’ll get a firsthand look at what it takes to run a food truck and see if it’s the right fit for you.

Starting The Cheesy Toastie Company has taught us that success in the food truck world is about finding the balance between passion and practical business sense. There will be ups and downs, but if you stay focused on your “why” and push through the challenges, it’s incredibly rewarding.

3. What Kind of Food Will You Serve?

Your menu is the heart of your food truck—it’s your brand, your identity, and your chance to stand out. Are you offering gourmet burgers, tacos, fusion dishes, or decadent desserts? The goal is to create something unique, delicious, and practical for a small kitchen on wheels. Here’s what to consider:

• Your strengths: What dishes can you prepare efficiently, consistently, and with quality? Stick to what you’re good at.

• Customer demand: What’s popular in your area? What are people craving? And if others are already offering similar items, how can you put your own spin on it to make it stand out?

• Keep it simple: A complex menu can slow down service and increase waste. Focus on a small, well-executed selection of dishes.

• Food costs: Can you maintain a healthy profit margin while keeping prices fair and affordable for your customers?

Finding a profitable niche is about balancing creativity with demand. Research your local food scene and identify gaps—maybe there are a lot of taco trucks, but not enough vegan options, or perhaps there’s a demand for gourmet breakfast sandwiches. Once you’ve found a gap, make your concept unique by adding a twist that sets you apart.

Pro Tip: Simplicity is key. A streamlined menu with a few standout items helps reduce waste, speed up service, and maintain consistency in quality.

4. What Are the Legal Requirements?

First, decide whether to operate as a sole trader or a limited company. Then, register your food business with your local authority for your Food Hygiene Rating. Additional certifications include:

• Public liability insurance: Protects against accidents or damage.

• Gas Safe certificate: Required if using gas for cooking.

• PAT Test certificate: Ensures electrical equipment is safe.

• Parking and zoning permits: Check local council rules for where you can set up.

• Food hygiene certificate: A simple online course (about £30) ensures you follow food safety standards.

You might also need a Risk Assessment, Method Statement, or HACCP for certain festivals or events. If you're a member of an organization like NCASS, they offer customizable templates as part of their membership.

Starting a food truck involves a lot of paperwork, but once you've got it in place, it's mainly about staying compliant and reviewing your documents as needed. We're creating a more detailed guide for these steps, so let us know if you'd like a copy!

5. Choosing the Right Setup for Your Budget

The truth is, startup costs for a food truck or stall can vary wildly. On the low end, you could set up a simple gazebo stall with second-hand equipment for around £5,000. On the high end, purchasing a brand-new, fully equipped food truck can cost as much as £50,000 or more.

My advice? Start with a budget you can afford. If you have the funds to invest in a food truck from the get-go, that’s great—but don’t feel pressured to jump in at that level right away. Alternatively, you can begin smaller with a gazebo-style setup, test the waters with pop-up events, and grow your business organically from there.

Before you spend a penny, make sure you have a detailed business plan in place. It should outline your startup costs, projected revenue, and when you expect to break even. This will keep you on track as you navigate the early stages of your food truck journey.

Here’s a breakdown of the options:

Renovate or Buy New?

If you’re on a tight budget, buying second-hand or leasing might be a good way to get started. Renovating an old unit can be a cost-effective option if you have the skills or connections to make it work, but it can also take up valuable time and resources. However, if you can afford it, buying a new or nearly-new unit might save you time and money on maintenance in the long run.

Essential Equipment

Here’s a list of essential items:

• Grill/Griddle

• Fryer

• Bain-Marie

• Induction Hob

• Kitchen Utensils

• Storage and Serving Containers

For the main items, buy as expensive as you can afford. You don’t want cheap unreliable equipment that breaks down mid-service, especially during a busy rush!

If you want to dive deeper into the best equipment and setup options, I’ve written a detailed post here that covers everything you need to know about selecting the right gear for your food truck or stall.

Gas or Electric?

One of your biggest decisions will be whether to use gas or electric for cooking. The short answer is gas, but here’s a quick breakdown:

• Gas: Gas is the most popular choice. It’s cheaper to run than electricity and provides consistent heat without the need for noisy generators or worrying about electrical capacity.

• Electric: While electric equipment is cheaper to set up initially, it tends to be more expensive to run long-term. For mobile set-ups, you will need a generator (cheaper ones tend to be quite noisy) and then carefully plan your electricity usage. It’s probably a better option for setups with a mains connection, but if you’re cooking large volumes of food, you’ll likely find yourself paying high energy bills.

6. Where Will You Park and Sell?

Location is everything! The right spot can significantly impact your sales, and while some places are consistently busy, others may not bring the customers you're hoping for. Here are a few ideal locations to consider:

Top Locations for Food Trucks:

• Festivals and Events: Festivals, concerts, and fairs are excellent opportunities to make large sales in a short period. These events bring a hungry crowd, and often the foot traffic is consistent throughout the day.

• Business Districts: Lunchtime crowds in business areas can provide a steady flow of customers looking for quick, delicious meals. These spots tend to be especially profitable on weekdays.

• University Campuses: Students are always looking for affordable, quick meals. This is a prime location for street food, particularly in the evenings when students are looking to grab a bite after lectures.

• Farmers' Markets: Markets attract foodies and those who are already in the mood to spend on quality food, making them a great place for food trucks offering something unique.

• Dedicated Street Food Events: These events have a loyal following of food lovers, and often feature fellow vendors and bloggers who help increase visibility.

• Weddings and Private Events: Private gigs, like weddings, can be very lucrative because they come with a set fee, and they don’t rely on foot traffic. Weddings also mean no pitch fees, but you’ll likely miss out on other big events if you book one in the height of summer.

• Town Markets: Regular town markets provide dependable income but are usually more about steady, smaller sales than large crowds. They can be great for building brand awareness and consistency.

What to Keep in Mind When Choosing a Location:

1. Application Deadlines: Major events like music festivals often require early applications, usually in spring. Be ready to apply and pay deposits months in advance.

2. Event Fees vs. Earnings: Festivals can have high upfront fees, but offer good earning potential. However, poor weather or low attendance can turn profits into losses.

3. Visitor/Trader Ratios: Ensure there’s a healthy balance of visitors to vendors at events to avoid tough competition and missed sales.

4. What Type of Festival: Different festivals attract different crowds. Music festivals often favour finger foods, while gourmet festivals may attract foodies seeking unique dishes.

7. Applying to Gigs

Where to Find Events and How to Apply: Research events online, checking websites and social media, and network with other traders. Larger festivals may use online applications, while smaller ones may require physical forms. Be sure to include your documents and a brief intro about your food truck.

How to Know If an Event Is Right: Test it out by speaking with other traders or event organisers about expected turnout. You can also visit as a guest to gauge if it’s worth your time.

8. How Will You Market Your Food Truck?

Even if you’ve got the best food in town, it won’t matter if no one knows about you! Marketing plays a huge role in attracting customers and building a loyal following. Here’s how to spread the word and get people excited about your food truck:

1. Social Media: Platforms like Instagram and Facebook are essential tools for showcasing your food, posting your schedule, and engaging with your audience. It’s also a great way to give a behind-the-scenes look at your food truck life. We started building a following even before launching, sharing sneak peeks of our menu and getting feedback from future customers. It made people feel invested and eager to try our food when we opened.

2. A Simple Website: A basic website with your menu, location schedule, and contact details will help potential customers find you easily. It doesn’t cost too much either!

3. Branding and Signage: Your food truck should stand out, and your branding and signage are key to attracting attention. A bold, well-designed logo and eye-catching visuals can draw people to your truck, even from a distance. Make sure it reflects your food’s personality!

Building up your food truck’s brand and presence early will set you up for long-term success. Let your personality shine through your marketing, and soon you’ll have a crowd of loyal fans!

Final Thoughts

Starting a food truck is a wild ride, but if you plan ahead and stay adaptable, it can be one of the most rewarding things you’ll ever do. If you’re thinking about taking the leap, do your research, talk to other food truck owners, and don’t be afraid to start small—just like we did with our gourmet cheese toastie stand!

We’re excited to share more of our journey as we grow our street food business, so stay tuned for updates. Got any questions? Drop them in the comments!