Price each item from its real cost: ingredients per portion plus packaging, then add labor and overhead and your profit target. Many owners set a target food-cost percentage and check that each item meets it. Use your own supplier prices, not averages.
Per item
| Line | Your number |
|---|---|
| Ingredient cost per portion | $ ____ |
| Packaging | $ ____ |
| Target food-cost % | ____ % |
| Price = (ingredients + packaging) / target % | $ ____ |
| Competitor price check | $ ____ |
| Final price | $ ____ |
Calculator
The break-even worksheet shows how many items you must sell per day.
Worked example
Tomas prices his signature brisket sandwich. He weighs the portion, prices brisket, bun, sauce, pickles and wrapper from current supplier invoices, and adds them up. He applies his target food-cost percentage to get a starting price, checks what similar trucks charge nearby, and settles on a price that meets his target and feels fair. He repeats this for every item and reviews it monthly when supplier prices change.
Common mistakes
- Guessing portion costs
- Forgetting packaging
- Ignoring price increases from suppliers
- Too many items with thin margins
When costs rise
If ingredient costs jump, consider adjusting portion size, swapping an ingredient, raising the price slightly or promoting higher-margin items. Explain changes simply if customers ask.
Worked example: a combo
Ken offers a combo of a taco plate, chips and a drink. He adds the cost of each component, applies his target food cost and sets a combo price slightly below buying items separately. The combo raises the average ticket and speeds ordering at the window. He checks monthly that the combo still meets his margin as ingredient costs change.
Common pricing mistakes
- Pricing below cost to compete
- Ignoring packaging costs
- Not revisiting prices as costs rise
Pricing events and catering
Event and catering prices should account for fees, travel, extra staff and setup time. Many trucks use package pricing per guest with a minimum spend, built from the same item cost math as the window menu.
Review monthly
Recheck prices monthly.
Common questions
What food-cost percentage should I use?
It depends on your concept and costs. Choose a target you can defend with your own numbers and review it monthly.
Should I round prices?
Many trucks use whole-dollar prices to speed up service and simplify cash handling.
How often should I change prices?
Review regularly and adjust when costs change meaningfully.
How do I account for waste?
Add a small allowance for trimming and spoilage to each item's ingredient cost.
Should I show prices with tax included?
Either works if consistent; follow your state's rules and make the total clear at the window.
Should I offer combos?
Combos can raise average sales and simplify ordering; make sure each is profitable.
Should event prices match my regular menu?
Some trucks charge slightly more at events to cover fees; keep it reasonable.
How do I price specials?
Use the same math as regular items, and consider using specials to sell ingredients that need to move.
Should drinks be priced for margin?
Drinks often carry higher margins and can help balance costlier menu items.
Put your menu and schedule in one easy-to-share place
A simple website gives customers your current menu, where you are parked this week and a way to book catering, all from one link.
See food-truck websites