Starting a food truck means getting a vehicle approved as a mobile kitchen before you sell a single taco. In most places the order is: confirm a commissary that will take you, buy or build a truck to your health department's plan-review standards, pass the fire inspection for propane and hood suppression, then apply for the mobile vending permit and any city parking permits. Registration, an EIN and sales tax come alongside. Budget at least a few weeks for plan review and inspections.
Order of operations that avoids rework
- Call the local health department first. Ask for the mobile food unit plan-review packet; many will not approve a truck already built without one.
- Line up a commissary. Get a signed commissary agreement; inspectors often ask for it at plan review.
- Choose the truck. Buy new, used or have one built only after you know the sink, water-tank and refrigeration rules.
- Fire inspection. Propane lines, suppression over the fryer line and extinguishers checked by the local fire marshal.
- Permits to sell. Mobile vending license, sales tax registration, then city or event permits for each place you park.
Mistakes new food truck owners make
- Buying a used truck from another county that will not pass local plan review
- Planning a menu that needs more fryer space than the truck has
- Forgetting that parks, campuses and private lots each have their own rules
- Launching without a way to post the daily location
Your first 30 days after the permit
Run a soft launch at one friendly location, such as a brewery that already knows you, before booking a big festival. Time every menu item from ticket to window and cut anything that slows the line. Test the generator under full load with every appliance on. Practice the closing routine, because commissary return times and grease disposal rules are easy to miss when you are tired. Then publish the first two weeks of stops and start taking catering inquiries.
Twelve-step launch timeline
| Step | Done looks like | Common blocker |
|---|---|---|
| 1. Concept and menu draft | Five to eight items you can cook in a small space | Menu needs more equipment than the truck fits |
| 2. Commissary search | A base kitchen with prep, water fill and waste disposal | No commissary capacity nearby |
| 3. Health department call | Plan-review requirements for your county | Rules differ from the next county |
| 4. Truck sourcing | Used, new build or trailer chosen | Used truck fails local plan review |
| 5. Plan review submission | Drawings and equipment specs submitted | Missing sink or tank details |
| 6. Build or retrofit | Equipment installed to approved plan | Builder delays |
| 7. Fire inspection | Propane and suppression approved | Suppression not covering every appliance |
| 8. Health inspection | Mobile unit permit issued | Water heater or temperature issues |
| 9. Business setup | Registration, EIN, sales tax, insurance | Insurance requires vehicle details |
| 10. POS and pricing | Card reader, menu prices, tax settings | Prices not covering event fees |
| 11. First stops booked | Two anchor lunch stops, one evening partner | No regular locations |
| 12. Online presence | Website schedule, Google profile, social | Schedule not updated after week one |
What this industry needs from a website
Menu, weekly schedule, events and catering inquiries.
- Home with this week’s locations
- Menu (as text, not only a PDF)
- Schedule / where to find us
- Catering and private events form
- About and photos
- Contact
Free tools
Common questions
Can I start a food truck without a commissary?
Some places allow a truck with full facilities to operate without one, but many require a licensed base kitchen for prep, water and waste. Ask your health department before buying anything.
How long does it take to open?
Owners commonly report one to three months, driven by the truck build and plan review rather than paperwork.
Should I start with a trailer instead?
A trailer is cheaper and simpler mechanically but needs a tow vehicle and can be harder to place at tight urban stops.
Do I need a separate business bank account?
Yes. Keep truck income and expenses separate from personal money from day one; it makes taxes, loans and catering invoices far easier.
Sources
Sources checked October 6, 2026. Rules, fees and forms change; confirm details with the agency or provider before you act. This guide is general information, not legal, tax or insurance advice.
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