# How do I work out food cost percentage for a food truck?

Food cost percentage is the cost of the food and packaging on one plate divided by its menu price, times 100. In ProfitDrawer's food truck guide, a plate of two brisket tacos and a side costs $4.15 in ingredients plus $0.35 of packaging, $4.50 in total; at a $14.00 price that is 32.1%. To set a price, divide plate cost by your target: $4.50 / 0.32 = $14.06. These are example numbers.

**Step by step (guide's example):**

1. **Cost every ingredient by portion:** tortillas $0.40, brisket $2.60, toppings and salsa $0.55, side $0.60 = $4.15.
2. **Add packaging,** napkins and utensils: $0.35.
3. **Plate cost:** $4.15 + $0.35 = $4.50.
4. **Food cost %** = plate cost / menu price x 100. At $14.00: $4.50 / $14 = 32.1%.
5. **Price from a target:** plate cost / target %. At a 32% target: $4.50 / 0.32 = $14.06, rounded to a clean $14.00.

**Check the whole day too:** 100 plates at $14 is $1,400 in sales, and $450 of food and packaging leaves $950 for fuel, propane, commissary, permits, insurance, card fees, labor, loan payments and your pay.

**Keep it accurate:**

- Recost plates when supplier prices change.
- Count waste and staff meals, or your real percentage will be higher than the menu math.
- Share ingredients across items to cut waste.

The 32% target is the guide's example, not a rule; your target depends on your other costs. The free price per job calculator can test plate costs and daily numbers.

- Source: [How to Start a Food Truck Business (ProfitDrawer guide)](https://profitdrawer.com/guides/how-to-start-a-food-truck-business.html)
- Updated: 2026-10-29
- Published: 2026-10-29
- Category: Pricing and profit
- Canonical: https://profitdrawer.com/answers/how-do-i-work-out-food-cost-percentage-for-a-food-truck.html
- Publisher: ProfitDrawer (https://profitdrawer.com)