Free Playbook
The Complete Food Truck Playbook
Ready to take your culinary skills on the road? This free, step-by-step guide covers everything from health permits and commissary kitchens to finding events and running the numbers — so you can launch with confidence.
Start with Permits →$2.7B
US food truck industry (2025)
35,000+
Food trucks operating nationwide
$250–$500K
Average annual revenue (established)
28–35%
Target food cost percentage
Everything You Need to Launch
Six in-depth guides covering every stage — from your first permit to your first profitable week.
Permits & Licensing
Health permits, business licenses, vehicle inspections, and zoning — what you need and in what order.
🍳Commissary Kitchen Guide
Most cities require a licensed commissary. Learn what it is, how to find one, and what it costs.
🔥Equipment & Safety
NSF-certified equipment, fire suppression systems, propane safety, and generator vs. shore power.
📍Events & Locations
Where to park, how to book festivals, and how to build a reliable weekly lunch route.
💰Unit Economics 101
Food cost targets, labor ratios, break-even math, and menu engineering basics explained clearly.
❓FAQ
Quick answers to the most common questions from aspiring food truck owners.
Why Is This Free?
Food truck information is scattered across local health department PDFs, outdated blog posts, and paid courses. We built this playbook to be the resource we wished existed when we were starting out. The guides are funded entirely by display advertising — no email required, no upsells, no paywalls.
Read the Permits Guide →