
Food Truck Bookkeeping: Food Cost Percentage, Commissary Fees, and Daily Cash Drops
Food trucks average about $346,000 in annual revenue but net only 6-9% margins. This guide covers the three numbers that decide profitability: keeping food cost between 28% and 35%, breaking commissary invoices ($300-$1,500/month) into trackable sub-accounts, and reconciling the cash drawer after every service.










