Shawarma food truck or trailer

Festival and market visitors, office workers, event organizers and private clients booking catering.

Per-item sales on a short menu, plus flat-fee or revenue-share bookings at events and private catering jobs. Winter is usually slower, so many owners add indoor events or catering.

• Cooking on a spit in a small space
• Driving and basic vehicle upkeep
• Event booking and social media
• Fast service under pressure

• Mobile food vending licences and street vending rules, which differ by municipality
• Public health inspection of the unit, and often a commissary kitchen for prep and storage
• Propane and fire safety inspections for the truck
• Vehicle insurance plus commercial general liability insurance
• Winter and seasonality: plan for months with little street trade
• Event fees and limited spots can be competitive, check costs before committing
• Quebec businesses should check French-language rules for signage and menus

Startup costs are typically around $30,000 to $110,000, depending on whether you buy a truck or trailer, new or used, and how you fit out the kitchen. These are estimates, so get quotes for the vehicle and equipment first.

Monthly revenue is typically around $6,000 to $30,000, depending on your locations, events and pricing. Winter and seasonality can mean months with little street trade, and event fees add costs, so treat these as estimates only.

Check mobile food vending licences and street vending rules, which differ by municipality, plus public health inspection and any commissary kitchen requirement. Also check propane and fire safety inspections, and vehicle and liability insurance. In Quebec, check French-language rules for signage and menus.