Books and Resources to Start Strong
Before you invest in equipment, you need to understand the food truck business model, regulations, and operational realities. These books provide practical guidance on everything from menu planning to cash flow management, helping you avoid costly mistakes before you buy your first griddle.
The Food Truck Handbook by Russell Garrard
This book covers the complete lifecycle of starting and running a food truck, from licensing and permits to equipment selection and daily operations. Garrard writes from real experience, addressing the specific challenges food truck owners face that differ significantly from brick-and-mortar restaurants. You’ll learn which equipment decisions matter most and which ones you can defer.
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Start Your Own Food Truck Business by the Staff of Entrepreneur Media
This guide walks you through startup costs, financing options, and equipment budgeting with realistic numbers. It includes sections on health code requirements that directly impact what equipment you need and how it must be installed. The book helps you separate essential purchases from nice-to-have items.
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How to Open a Financially Successful Food Truck Business by Douglas Robert Brown
Brown provides detailed breakdowns of equipment costs and ROI timelines, helping you understand which pieces of equipment generate revenue fastest. This matters when you’re deciding between commercial-grade versus standard equipment and how to phase purchases over your first year.
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The Lean Startup by Eric Ries
While not food-truck specific, this book teaches you to test your menu and equipment needs with minimal upfront investment. You’ll learn how to validate what equipment you actually need before committing $50,000 or more to a fully stocked truck, potentially saving you from buying items you’ll rarely use.
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Equipment You Need
A functional food truck requires three categories of equipment: cooking and food prep, storage and holding, and serving and handling. Your specific equipment list depends on your menu, but certain items are non-negotiable for health code compliance and safe operations.
Cooking Equipment
- Commercial griddle or flat-top: Essential for most truck menus. A 36-inch griddle typically costs $2,000–$5,000 used and $4,000–$8,000 new. This is your primary revenue generator.
- Deep fryer: Needed if your menu includes fried items. Commercial deep fryers range from $1,500–$4,000 depending on capacity and features.
- Grill: Charbroiler or gas grill for burgers, chicken, or vegetables. Commercial grills cost $2,000–$6,000.
- Prep table with sink: Health codes require a dedicated handwashing station plus food prep surface. Stainless steel tables cost $500–$2,000.
- Microwave or convection oven: For heating and finishing dishes. Commercial units cost $400–$1,500.
- Propane or natural gas connection: Most trucks use propane. Setup and tank cost $300–$800 initially plus recurring fuel costs.
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Storage and Holding Equipment
- Reach-in cooler or refrigerator: You need cold storage for proteins, vegetables, and prepared items. A commercial reach-in costs $1,500–$3,500.
- Freezer: Separate freezer unit for frozen items. Costs $800–$2,000.
- Dry storage shelving: Metal shelving for canned goods, packaging, and non-perishable items. Budget $200–$600 for basic shelving.
- Food warmer or heat lamp: Keeps finished food hot during service. Costs $300–$800.
- Ice maker: Needed for drinks and some prep work. Small commercial ice makers cost $400–$1,200.
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Serving and Handling Equipment
- Point-of-sale system: iPad-based or dedicated POS terminals cost $400–$1,500 plus monthly fees ($30–$100). Square or Toast are industry standards.
- Food service utensils: Spatulas, tongs, ladles, serving spoons. Budget $150–$400 for a starter set.
- Food containers and packaging: Boxes, bags, napkins, utensils for customers. This is ongoing ($200–$500 monthly depending on volume).
- Handwashing station: Portable three-compartment sink or built-in system. Essential for health code compliance. Costs $300–$800.
- Trash and recycling bins: Commercial-grade containers for waste and grease. Budget $200–$400.
- Cutting boards and knives: Commercial-grade stainless steel or plastic boards and sharp knives. Budget $150–$300.
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Truck Infrastructure
- Stainless steel countertop: Covers your serving counter and food prep area. Costs $500–$1,500 installed.
- Ventilation hood and exhaust system: Required by health codes and fire safety. A commercial kitchen hood costs $2,000–$5,000 installed.
- Electrical upgrades: Food trucks need dedicated 50-amp or 100-amp service. Electrical installation costs $1,000–$3,000.
- Water system: Fresh water tank, greywater holding tank, and plumbing connections. Budget $800–$2,000.
- Flooring material: Non-slip commercial flooring rated for food service. Costs $300–$800 to install.
What to Buy First vs Later
You cannot operate legally without certain equipment, but others can wait until your business generates revenue to support the investment.
- Buy first (Month 1): Commercial cooler, prep table with sink, griddle or primary cooking equipment, handwashing station, basic utensils, and your point-of-sale system. These are non-negotiable for permits and daily operations.
- Buy in Months 2–3: Secondary cooking equipment (fryer or grill) once you understand your menu’s actual demands. Add freezer space if you’re prepping more than expected.
- Buy after 6 months: Premium equipment like a convection oven, ice maker, or heat lamps. These improve efficiency but aren’t essential to start.
- Consider renting temporarily: Some food truck owners rent commercial kitchen space monthly ($400–$800) during setup to test their menu and operations before fully equipping their truck.
New vs Used Equipment
Used commercial equipment can cut your startup costs by 40–60%, but you need to understand what’s safe to buy secondhand and what requires new equipment. A used griddle in good condition operates identically to a new one and costs $800–$1,500 versus $4,000–$8,000 new. However, electrical systems, propane connections, and the ventilation hood should be inspected carefully or bought new, as faulty installation creates fire and health code risks.
Refrigeration equipment is another area where age matters. A used cooler that’s 5–8 years old is generally fine if it maintains temperature, but units older than 10 years become less efficient and may fail during your busy season. Always test used cooking equipment before purchasing and verify it meets current health code standards. Countertops, shelving, and utensils are safe to buy used. Avoid used cutting boards if they’re warped or cracked, and don’t buy used knives—sharp, clean knives are inexpensive new and essential for food safety and staff safety.
Where to Buy
- Restaurant Supply Stores: WebstaurantStore, CKitchen, and Alistar specialize in commercial food service equipment. They offer better pricing than Amazon and easier returns for large items.
- Used Equipment Dealers: Local commercial kitchen equipment dealers often have used griddles, coolers, and fryers. Yelp and Google Maps searches for “used restaurant equipment” in your area surface these businesses.
- Online Marketplaces: Facebook Marketplace, Craigslist, and OfferUp connect you with local sellers. Always inspect before buying and verify item condition.
- Restaurant Liquidation Auctions: When restaurants close, their equipment goes to auction at significant discounts. Sites like iCollector and local auction houses list these sales.
- Food Truck Builders and Retrofitters: Companies that specialize in food truck outfitting often package equipment deals and handle installation, which simplifies coordination.
- Direct from Manufacturers: Some commercial equipment manufacturers sell directly to businesses, bypassing distributors and lowering costs. Call restaurants’ suppliers to ask about wholesale pricing.