Food Van Profit Calculator
See what your food van really earns after ingredients, staff, pitch fees and fuel. Get your net profit, margin and break-even customers per day.
Calculate Your Food Van Profit
Enter your typical trading day and your running costs. The calculator works out your net profit and how many customers you need to break even.
Profit Calculator
Sales, costs and running expenses for your food van.
Understanding Your Profit
What drives the numbers for a mobile food business
Use a Typical Trading Day
Average your busy and quiet days. Overestimating customers is the most common reason profit forecasts miss the mark.
Track Food Cost
Include ingredients, packaging, napkins and waste. Costing each menu item keeps your percentage honest.
Count Every Running Cost
Pitch fees, fuel, gas, card fees and wages are paid on every trading day. Insurance, licences and servicing are spread across your year.
Know Your Break-Even
Your break-even customer count shows the minimum you must serve to cover costs. Everything above it is profit.
Common Food Van Cost Categories
General guidance on where a mobile food business spends its money. Your own figures will vary by menu and location.
| Cost | Type | What It Covers | How To Reduce It |
|---|---|---|---|
| Food & packaging | Variable | Ingredients, boxes, cutlery, waste | Cost each dish, cut waste, negotiate with suppliers |
| Staff | Daily | Wages, prep time, holiday cover | Match staffing to expected footfall |
| Pitch & events | Daily | Pitch rental, event entry, commission | Track sales per pitch and drop weak ones |
| Fuel & gas | Daily | Vehicle fuel, generator, cooking gas | Plan efficient routes and service equipment |
| Insurance & licences | Annual | Public liability, vehicle cover, permits | Compare quotes each renewal |
| Maintenance | Annual | Vehicle servicing, equipment repairs | Schedule regular servicing to avoid breakdowns |
Food Van Profit FAQ
Answers to common questions about food van profit, margins and break-even.
It multiplies your customers per day by average spend to get daily sales, subtracts food and packaging costs, then deducts staff, pitch fees, fuel and annual running costs. The result is your net profit per day, month and year, plus your profit margin and break-even customers per day.
Net margins vary widely by menu, location and how many days you trade. Many mobile food businesses aim for a net margin of roughly 10% to 20% after all costs, but your own figure depends on food cost control, pitch fees and how busy you are.
Food cost percentage is the cost of ingredients and packaging divided by the selling price. A figure between 25% and 35% is a common target in street food, though it differs by menu.
Your break-even point is the number of customers you need each trading day to cover every cost, including food, staff, pitch fees, fuel, insurance, licences and maintenance. Anything above that number is profit.
Include ingredients and packaging, staff wages, pitch or event fees, fuel and gas, insurance, licences and permits, vehicle maintenance, card payment fees and any equipment replacement. Enter yearly costs in the annual field and the calculator spreads them across your trading days.