Fast food truck or trailer

Office workers at lunch, event and festival crowds, brewery and bar customers, and people at markets and community gatherings.

Sales of meals, combos and drinks at each stop. Some operators also earn from catering, private events and flat fees from venues that book them.

• Cooking quickly in a small space
• Planning routes, stops and bookings
• Customer service under pressure
• Basic bookkeeping and stock control

• Mobile food vending permit and health inspection, rules differ by city and county
• Where you may park and sell, as some cities limit street vending zones and hours
• Fire safety inspection for propane and cooking equipment, plus commercial vehicle and general liability insurance
• Commissary kitchen fees, which some areas require for prep and cleaning
• Weather, breakdowns and slow days that make income uneven
• Sales tax registration with your state

Startup costs are typically around $30,000 to $120,000, depending on the truck or trailer, kitchen equipment and permits. Commissary kitchen fees, which some areas require, and insurance can add to your costs.

Check mobile food vending permit and health inspection rules, which differ by city and county. Also check where you may park and sell, fire safety inspection for propane and cooking equipment, commissary requirements, insurance and state sales tax registration.

Monthly revenue is typically around $6,000 to $25,000, depending on your menu, locations and how often you operate. Weather, breakdowns and slow days can make income uneven from month to month.