What is the average markup for food in a food truck business [ calculate food cost for a food truck

What is the average markup for food in a food truck [ calculate food cost for a food truck ]
#foodtruck #foodtrucks #fodtruckbusiness
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[@MarketingFoodOnline]

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[@jaeldavison9916]

It might be simplistic, but I just times food cost by 4. Sometimes it might be a little in comparison to other vendors so I round it up, but am still competitive

[@michaelkendall662]

food truck prices are high compared to a restaurant in direct comparison and by pricing strategy...typical in a restaurant is 3+ x food cost is menu price and they have a BUILDING with higher maintenance costs to pay
DUH...that .35 is supposed to include your cost plus staff in it.... Your profit markup from JUST food should not be 65%....no wonder food truck prices are so high when they rape you so bad for profits from just the cost of the food

[@automaton111]

This is where the food business falls apart. Kitchen rental is very expensive. Transportation, cold storage, event fees, labor costs, insurance, packaging cost, and a healthy profit margin for distributors, brokers, and yourself are all going to drive your retail price way up. Especially in the beginning when your costs are spread across fewer units

[@lolthemachine874]

how do you find the target food %?

[@knurri]

exactly!!! Not even discussed.

[@arpadcsorba2053]

The target food % is decided by you. Using his example, a burger that costs $1.50 I want a 20% target. 1.50 / .20=$7.50. $7.50 would be the menu price, $1.50 is the cost of ingredients. The ingredients make up 20% of the retail price. 80% is left for profit and wages. 20% is not the profit margin. Hope that helps. Took me a while to figure out what he was explaining. The higher you make the target food % the less will be left for wages and profit.

[@KacieDJ]

A 20% “return?” Is that what we mean?

[@sukoo1]

​@KacieDJ essentially what percentage or your gross profit do you want to be spent in ingredient costs.
Guy does not explain this method clearly at all.

[@conversationswithadrianne]

@@arpadcsorba2053 ❤️ Oh my word!!! You made that sooo understandable! Thank youuu!

[@cruisingmimi9319]

Curious, if purchasing a pre packaged product like an ice cream, what is the suggested mark up in a food truck? This might be completely different equation.

[@moparnut6933]

There's no answer to this question as it all depends. It depends on volume of sales and your personal preference and what customers are willing to pay. If you pay 10 bucks for ice cream and cones and sell them for 20 you've doubled your money which is great but if you only make 10 dollars a day you're going to go out of business.

[@Mav_F]

See what they retail for and go from there!

[@zakallen1405]

Dude they never gonna sell burgers if they keep wrapping them that slow

[@Robroy333]

LOL! The stock footage is comical:) Obviously Actors, not Cooks.

[@lmalena45]

I'm dead 🤣🤣🤣🤣🤣🤣😭😭😭😭😭

[@lmalena45]

​@@Robroy333😂😂

[@jeffbecraft7174]

I got A's in math but u lost me

[@chinsucker]

30% of 100 is not .33 lol

[@alexanderj.9884]

Me i grow most of the vegetables

[@wascalywabbit]

Lol,and if you wrap a sandwich that slow,you're fired,lol