Daily targets · safety score
Food Truck Break-Even Calculator
Find out how much revenue and how many customers your food truck needs to break even each day.
Food truck owners think in customers per day and events per month — not contribution margin formulas. This calculator translates your fixed costs and variable percentages into actionable daily targets.
- Break-even revenue = Fixed Costs ÷ Contribution Margin %
- Contribution margin = 100% − Food Cost % − Labor % − Other Variable %
- Most trucks need 65–90 customers/day at $12–$16 average ticket
Built for food truck owners planning routes, evaluating slow seasons, and setting daily sales goals.
Source: BizMetricsHQ 320+ food truck operators (2025–2026). Methodology
Your Numbers
Break-Even Revenue
$22,368/mo
Daily Customers Needed
73/day
Daily Sales Needed
$1,017/day
Safety Score
65/100
Status: below
Food Truck Benchmarks
| Metric | Average |
|---|---|
| Food Cost | 28–35% |
| Labor Cost | 20–28% |
| Average Ticket | $10–$18 |
| Daily Customers | 65–90 |
Source: BizMetricsHQ 320+ food truck operators (2025–2026). Methodology
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Frequently Asked Questions
How do food trucks calculate break-even?
Break-even revenue = Monthly Fixed Costs ÷ Contribution Margin %. Contribution margin is what's left after variable costs (food, labor, fuel, supplies) as a percentage of revenue. Divide by average ticket to get customers needed per month, then by operating days for daily targets.
How many customers does a food truck need daily?
Most food trucks need 65–90 customers per day to break even, assuming a $12–$16 average ticket. At $14 average ticket and 38% contribution margin, 75 customers/day generates enough to cover variable costs plus monthly fixed overhead.
What is a good break-even point for a food truck?
A healthy truck breaks even at 60–70% of peak daily volume — giving profit cushion on festival days and catering upsells. If you need 120+ customers daily just to cover costs on a street route, margins are thin.
How can I lower my food truck break-even point?
Four levers: reduce fixed costs (commissary fees, insurance, loan payments), increase average ticket (combos, catering minimums), lower food cost % (vendor contracts, prep efficiency), and add high-margin event bookings.