Fish and chips food truck

Event and festival visitors, brewery customers, office workers and local residents at regular stops.

Sales per order at each stop or event. Some events charge a pitch fee or take a share of sales, and winter usually means fewer outdoor days.

• Frying and food safety
• Working fast in a tight space
• Event and route planning
• Customer service

• Mobile food vendor permit and inspection from the public health unit, rules differ by region
• Municipal vending rules on where you can park and trade, check with each municipality
• Propane and fryer fire safety requirements, plus commercial general liability insurance
• Winter seasonality, plan for slower months or indoor events
• Access to a commissary kitchen or water and waste disposal may be required, check locally
• Vehicle maintenance and licensing costs

Estimated startup costs are typically around $25,000 to $90,000, depending on whether you buy a truck or trailer, how it is fitted out and the equipment you choose. Get quotes before committing to a vehicle.

Check for a mobile food vendor permit and inspection from your public health unit, as rules differ by region. Also check municipal vending rules on where you can park, propane and fryer fire safety requirements, insurance, and whether a commissary kitchen is needed.

Monthly revenue is estimated at typically around $4,000 to $20,000, depending on your locations, events and the season. Winter can be slower, so plan for quieter months or indoor events. The idea assumes at least about 20 hours a week.