Poutine food truck

Festival and fair crowds, office workers at lunch, late-night customers, event organizers, breweries and private party hosts.

Selling poutines and sides by the portion, with higher-priced loaded options and drinks. Extra income from catering weddings, corporate lunches and brewery partnerships.

• Cooking quickly and consistently
• Food safety habits
• Customer service under pressure
• Basic bookkeeping and stock control

• Food premises permit from your local public health unit, and any food handler certification they require
• Municipal mobile vending licence; some cities limit street locations, so check parking and zone rules
• Commercial general liability and vehicle insurance, plus fire safety checks on fryers and propane
• Many trucks need to use an approved commissary kitchen, check your health unit
• Winter slows outdoor trade in most provinces, so plan for a seasonal cash flow
• In Quebec, check provincial food permit (MAPAQ) and French-language signage rules

Startup costs are typically around $30,000 to $120,000, depending on whether the truck is new or used, the kitchen equipment you fit and your initial stock. These are estimates, so get quotes for the vehicle and fit-out first.

Monthly revenue is typically around $6,000 to $30,000, depending on your locations, events and menu pricing. Winter slows outdoor trade in most provinces, so plan for seasonal cash flow. These are estimates, not profit or guaranteed income.

Check the food premises permit and any food handler certification from your local public health unit, plus your municipal mobile vending licence and parking zone rules. Also check insurance, fire safety on fryers and propane, and commissary requirements. In Quebec, check MAPAQ and French-language rules.