September 2, 2025
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Running a food truck can feel exciting and freeing, but it also comes with unique challenges. You want to serve fresh meals where people gather, but high commissions from third-party apps eat into your profits. Managing costs, finding the best spots, and keeping control of your online orders can quickly become overwhelming.
If you’re wondering how much food trucks make and how to keep more of your hard-earned revenue, this guide is for you. We’ll break down your startup budget and ongoing expenses, explore the key factors that drive your success, from choosing the right locations to using direct ordering tools, and provide simple tactics to maximize your profits.
A food truck is essentially a fully equipped kitchen on wheels that allows you to deliver fresh meals directly to busy streets, events, or office parks.
These perks help you save money and reach more customers without the significant expenses associated with a brick-and-mortar space.
In North America, mobile dining continues to grow. The U.S. food truck market is forecast to reach about US$1.09 billion in 2025, while Canada’s street vendor sector, including food trucks, is expected to hit CAD $418.5 million in the same year. Together, that puts the North American market at roughly US$1.5 billion today.
That scale shows there’s a strong appetite for meals on the go, so if you want to join in, now is the time.
Moving into a food truck isn’t just about having a cooler ride; it’s about building a reliable income stream and a loyal following. When you:
By paying close attention to your sales figures and profit margins from the start, you’ll spot what sells best, tweak your menu prices, and keep costs under control. Over time, that focus on clear numbers positions you for healthier growth and the opportunity to add more trucks or pop-ups in new neighborhoods.
So, what do the numbers actually look like? Let’s break down what Canadian food truck owners are earning in 2025 and how those figures come together.
If you’re wondering how much food trucks in Canada really make, here’s a simple breakdown of what you can expect to earn, what it costs to get started, and how the money adds up over time:
To determine if your concept can achieve the desired sales numbers, start by comparing average sales figures from 2025. On average, Canadian food trucks earn $250,000–$500,000 CAD per year (about $20,000–$42,000 per month). Day-to-day and week-to-week, you can expect:
In larger cities, you’ll fall toward the upper end of each range; in smaller towns, plan for the lower end. By understanding where you fit, you can establish realistic monthly targets and monitor progress against proven benchmarks.
Getting on the road requires a clear budget for your truck, kitchen fit-out, and permits. Total upfront costs range from $50,000 to $200,000 CAD for your vehicle and basic equipment. In addition, licenses and permits typically cost:
By mapping each line item before you invest, you’ll know exactly how much capital you need and avoid nasty surprises once you’re underway.
After launch, most of your sales go right back into running the truck. Expect your total operating expenses to be approximately 85–90% of sales, or roughly $13,000–$65,000 CAD per month once you reach a steady volume. Major categories include:
Tracking each category against these industry ranges enables you to identify inefficiencies early, allowing you to trim costs without compromising quality.
Your net income depends on how effectively you manage costs and leverage additional channels (such as catering or direct ordering). In 2025, the average Canadian food truck posts a 3–5% net margin, while top performers, those who add catering or use zero-commission ordering, achieve around 15%. For example:
Testing add-on services, such as pre-order pick-up, small-batch catering, or private events, can help you increase margins above the industry average.
Once you’ve covered all expenses and set aside funds for growth, you can pay yourself.
Nationally, food-truck owners earn $24,000–$153,000 CAD per year, typically keeping personal draws below 50% of net profit to fund future upgrades and marketing. For instance:
Balancing your salary with reinvestment ensures you don’t stunt your truck’s earning potential as you scale up.
With clear benchmarks for costs and revenue, you can project when you’ll recoup your startup investment.
By plugging in your:
You’ll find most trucks break even in 6 months to 2 years, depending on scale and location. Reviewing these projections quarterly lets you adjust pricing, menu mix, or event schedules to stay on track for profitability.
With these updated benchmarks in hand, you can confidently plan every stage of your food-truck business in Canada.
Once you know what’s possible, the next step is to understand what drives those results. Several factors can either raise or reduce your profit margins.
Also Read: Restaurant Loyalty Program Trends and Statistics for 2025
When you run a food truck, knowing which areas drive your profits helps you make smarter choices and keep more money in your pocket. In 2025, four key factors stand out:
Selecting locations with a high volume of hungry customers can quickly boost your sales, but permits and fees vary. In Vancouver, a 2025 motorized‐unit permit is CAD 398.89 + GST, while some festivals charge 20–30% of your sales just to set up. By mixing weekday office lunches or busy street corners with one or two targeted festival gigs, you balance steady revenue and permit costs without overspending on any single event.
Specialty offerings, think gourmet tacos, authentic ethnic dishes, or plant-based seafood, help you stand out and raise the average ticket. In a crowded North American market of over 48,000 trucks, hyper-focused menus capture attention. Burgers and tacos still dominate, at 21% and 10% of trucks, respectively, but seafood demand has jumped 18% since 2020. Additionally, food trucks and ghost kitchens in Canada now average net profit margins of 10–18%, which is among the highest in the sector.
Keeping your cost of goods sold (COGS) between 28% and 35% of revenue is crucial. Use simple inventory tools like first-in, first-out (FIFO) rotation and POS-integrated tracking to curb waste and control portions. Even a 1% cut in COGS can raise your net margin by 20–25%. Regularly audit stock levels, negotiate supplier prices, and weigh portions to lock in these savings.
Real-time social media posts and influencer shout-outs can drive 10–20% more foot traffic to your window. 55% of operators say influencer campaigns alone have lifted their foot traffic. Having your online ordering portal allows customers to buy directly from you, avoiding the 15–30% commissions that third-party apps charge. Commission-free systems provide you with full order revenue, as well as direct access to customer data for loyalty offers and repeat sales.
By focusing on smart site choices, a standout menu, tight cost control, and direct digital engagement, you’ll boost your earnings and take full control of your food truck’s success.
Of course, no business comes without hurdles. Here are a few roadblocks food truck owners should prepare for.
Also Read: Food Delivery Management Software for Restaurants
Before hitting the road with your food truck, it's essential to understand the challenges you might face, allowing you to plan effectively and safeguard your profits.
Prime vending zones in major Canadian cities can become overcrowded as more operators chase the same hot spots.
Every city sets its own permit rules, fees, and timelines, which means you’ll face different costs and application steps depending on where you go:
These permits can take weeks to process, so be sure to build plenty of lead time into your launch plan.
Your busiest months will be late spring through early fall, when warmer days and outdoor events drive foot traffic. However, once November rolls around, cold weather and fewer street festivals often result in slower sales and leaner profit margins through March.
Knowing these challenges up front helps you set realistic goals, choose your locations carefully, and adjust your menu or schedule when business dips. With thoughtful planning, you’ll be well-prepared to tackle these risks and keep your food truck thriving throughout the year.
While challenges are part of the game, there are plenty of proven ways to keep your income steady and growing even when things get tough.
Also Read: White Label Food Ordering and Delivery App for Restaurants
Here are four straightforward ways you can boost your food truck’s income in 2025:
You can expand beyond street‐side sales by offering full catering for offices, weddings, or community gatherings. Catering-only models often enjoy profit margins around 7–8% thanks to bulk orders and lower overhead costs. Booking even a few weekday lunches or weekend parties helps smooth out revenue during slower days of street service.
Keep your followers informed on Instagram and Facebook with daily location updates, menu teasers, and exclusive offers. Pair that with an opt-in SMS or push-notification list so fans get a heads-up when you’re nearby. Regular, concise updates tend to drive repeat visits and boost foot traffic.
Beyond meals, consider selling branded items (such as hats or tees), bottled sauces, spice packs, or baked goods. Offering bundle specials, such as drink add-ons or meal deals, can lift your average ticket. Online sales of packaged foods can be especially valuable during off-season months when street events slow down.
Choose a POS system with a clear dashboard that shows daily profit & loss, top-selling items, and waste reports. Having real-time access to sales, inventory costs, and expenses allows you to identify margin leaks early and adjust portion sizes or pricing before small losses accumulate.
By combining catering gigs, smart marketing, extra product lines, and solid financial tracking, you’ll keep cash flowing even when foot traffic dips and set your food truck up for steady growth.
Many of these income-boosting strategies work even better when you have the right tools.
Food truck owners often lose a significant portion of their earnings to third-party apps that charge a 15–30% commission. If you're asking how much food trucks make, the better question might be, how much do you actually keep?
iOrders steps in right where you need relief:
By owning your sales channel and the customer data that comes with it, you not only see how much food trucks make but also keep a far greater share of it.
Also Read: Take Control of Your Restaurant’s Online Ordering with iOrders
A profitable food truck is built on a foundation of clear data and smart decisions. Success isn't just about cooking great food; it’s about knowing your numbers, from startup costs and monthly expenses to your all-important profit margins. By actively tracking your finances and owning your customer relationships, you can turn a passion for food into a growing, sustainable business.
iOrders provides the critical tools to make this a reality. With our commission-free online ordering and direct-to-customer features, you'll not only keep more of every dollar you earn but also gain the insights needed to fuel steady growth.
Book a free demo today to take full control of your earnings and your future on the road.
1. How can I finance my first food truck?
You can look into small-business loans, equipment leasing, crowdfunding, or grants from local economic-development programs to cover the purchase and fit-out costs without using all your savings.
2. What should I plan for in ongoing maintenance costs?
Set aside funds for regular engine checkups, brake and tire replacements, and servicing of kitchen equipment to avoid unexpected breakdowns and keep your truck on the road.
3. How do I find the best spots and events to sell?
Utilize city-issued vending maps, local event calendars, and social media groups for food vendors to identify high-traffic locations and festival opportunities in your area.
4. What kinds of insurance will I need for a food truck?
At a minimum, carry commercial auto insurance, general liability, and product liability coverage; you may also consider coverage for spoilage or equipment breakdown.
5. How do health-code rules affect daily operations?
Each city’s health department sets its own rules regarding food handling, storage temperatures, and vehicle sanitation. Follow their inspection checklists closely to avoid fines or shutdowns.
