Food Truck Statistics Every Business Owner Should Know

How big is the food truck industry? The U.S. food truck market size reached an estimated $2.8 billion in revenue, with the number of food trucks exceeding 92,000 businesses nationwide. That growth rate reflects a compound annual growth rate (CAGR) of over 13% across the past five years, far outpacing most segments of the broader restaurant industry.

Once viewed as a cheaper alternative to brick-and-mortar restaurants, the food truck business is now a standalone segment of the food service industry, attracting entrepreneurs, small business owners, and even established restaurant operators.

The exact scale of the food truck market varies depending on how mobile food services are classified. Some counts include vending carts and concession trailers alongside standard trucks. Others focus only on payroll-reporting employer establishments. Either way, the food truck industry has grown faster than traditional restaurants by nearly every measurable metric.

Below are the most current food truck industry statistics, covering market size, profitability, consumer preferences, regional distribution, startup costs, and the industry trends shaping what comes next.

How Many Food Trucks Are There in the U.S.?

The total number of food trucks in the United States depends on the data source and classification used. The most commonly cited figure places the count at roughly 92,257 food truck businesses as of 2025, a 16.9% increase from 2024.

Broader industry counts that include non-employer sole proprietors, concession trailers, and mobile carts push the total to over 92,000 businesses in the mobile food services sector.

For context, the average U.S. county has about 145 restaurants but only one food truck. That ratio shows how much room for growth remains, even as the food truck industry continues to expand.

About 91% of all food trucks are independently owned and operated, reflecting the strong entrepreneurial culture in this corner of the food service industry. No single company holds more than 5% market share, making this one of the most fragmented segments in the entire restaurant industry.

Food Truck Market Size and Growth Rate

U.S. food truck industry revenue has grown at a CAGR of 13.2% over the past five years, reaching an estimated $2.8 billion. Globally, the food truck market was valued at approximately $6.1 billion in 2024 and is projected to grow at a CAGR of 6.4–7.1% through the next decade.

The pandemic played a major role in accelerating this growth. While many brick-and-mortar restaurants faced closures, food truck operators adapted quickly by serving outdoor locations, pivoting to online ordering, and expanding their customer base through delivery apps and social media.

Food Trucks by State (Where They’re Most and Least Common)

Food truck distribution across the U.S. largely mirrors population, with some notable exceptions driven by climate, tourism, and local regulation.

• California leads the nation with approximately 883 food truck businesses and boasts the highest average sales per establishment at $392,136.
• Texas ranks second with 744 food truck businesses and saw the largest percentage increase (135%) in food truck establishments between 2013 and 2018.
• Florida comes in third with 725 businesses, driven by tourism and warm weather year-round.

At the lower end, states like South Dakota had as few as 11 food truck establishments. Vermont, however, reported the highest average sales per employee at $157,400.

The top 10 states, California, Texas, Florida, New York, Oregon, Washington, Pennsylvania, Ohio, Colorado, and Virginia, account for about 57% of all U.S. food trucks.

Despite the perception that food trucks thrive only in warm climates, cold-weather states like Pennsylvania and Ohio rank in the top 10. Food trucks are also prevalent across the Northeast, Midwest, and Northwest.

Food Truck Start-Up Costs

One of the biggest draws for entrepreneurs is lower start-up costs compared to traditional restaurants. But “lower” doesn’t mean cheap.

• A new food truck costs between $75,000 and $200,000, depending on customization, equipment, and location.
• Used food trucks cost between $50,000 and $100,000, offering a faster entry point for business owners on a tighter budget.
• Total start-up costs, including permits, equipment, branding, and inventory, range from $50,000 to $250,000.
• The average food truck owner spends approximately $28,276 on permits, licenses, and legal compliance in their first year, though this varies significantly by city.

For comparison, opening a brick-and-mortar restaurant typically costs $250,000 to $500,000 or more, making the food truck business a more accessible path for first-time food service entrepreneurs.

Food Truck Revenue and Profitability

Average food truck revenue sits at approximately $346,000 per year. That range can vary widely, from $250,000 for trucks in smaller markets to over $492,000 for top performers in high-traffic urban areas like New York.

Food trucks report average profit margins of about 6.2%, significantly higher than the 1–3% typical of traditional restaurants. Lower operating costs, especially rent and staffing, drive that advantage.

Food truck owner earnings range from $24,000 to $153,000 per year, depending on location, hours, menu type, and volume. The average food truck employs 1.8 full-time workers, with most operations running lean teams of one to three people.

Food Truck Customers and Consumer Preferences

The food truck customer base skews younger, urban, and digitally connected. The largest demographic segment is millennials, aged 25–44, who represent 38.3% of all food truck customers.

• Consumers under 24: 13.5% of food truck customers
• Ages 25–44 (millennials): 38.3% of food truck customers
• Ages 45–54: 21.7% of food truck customers
• Ages 55 and above: 26.5% of food truck customers

Most food truck patrons find trucks at festivals, business districts, and college campuses. The average customer spend is about $12.76 per visit, and 92% say they choose food trucks for convenience and quick service.

Millennials and Gen Z together account for over 50% of all food truck customers. Both groups favor novel and ethnic cuisines, plant-based menu items, and brands with a strong social media presence.

Popular Menu Items and Cuisine Trends

Mexican street food, especially tacos, is the most common food type served by food trucks in the United States. Burgers rank as the most profitable single item, thanks to low ingredient costs, fast preparation, and broad appeal.

Other high-profit menu items include Indian street food, stone-baked pizza, loaded fries, grilled cheese, falafel, and macaroni and cheese. There is significant regional variation in what sells best, reflecting the niche and locally driven nature of the food truck industry.

Fusion cuisine continues to perform well, with combinations like Korean BBQ tacos and sushi burritos generating social media buzz. However, in recent years, authentic, tradition-rooted menus from immigrant-led trucks have begun outperforming trendy mashups in customer engagement.

Technology, POS Systems, and Operations

Food truck operators are increasingly adopting technology to streamline operations and improve the customer experience. Point-of-sale (POS) systems, mobile ordering apps, and QR code menus are now standard across many food truck businesses.

AI-driven analytics are also emerging, helping food truck operators with real-time menu pricing, inventory forecasting, and dynamic staffing decisions. GPS tracking and digital payments improve workflow and help food truck operators announce locations, manage routes, and engage with a tech-savvy customer base.

For food truck business owners evaluating their options, dedicated point-of-sale systems for food trucks can help streamline order processing, manage inventory, and reduce wait times across busy service windows.

Bottom Line

The U.S. food truck industry has evolved from a street food novelty into a $2.8 billion segment of the food service industry, powered by lower start-up costs, a growing customer base of millennials and Gen Z diners, and the flexibility that mobile kitchens provide over traditional restaurants.

With over 92,000 food truck businesses and a growth rate that continues to outpace the broader restaurant industry, food trucks represent one of the most accessible entry points for small business entrepreneurs in food service.

Challenges remain, rising operating costs, regulatory complexity, and labor shortages, but food truck operators who invest in technology, build a strong social media presence, and adapt their menu items to shifting consumer preferences are positioned to thrive.

As the industry matures, expect more food truck owners to adopt POS systems, delivery partnerships, and data-driven operations to improve profitability and scale their businesses.

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