How much does it cost to start a food truck business in France?
How much does it really cost to start a food truck?. That’s often the first question people ask me when I talk about my experience running a food truck. The honest answer is that it depends—but the actual figures are very different from what you usually read on the subject.
The truck: the main workstation
A used van in good condition costs between €15,000 to €40,000 depending on the equipment and overall condition. For a new one, expect to pay between €60,000 and €100,000—an investment that’s hard to recoup when you’re just starting out. My advice: start with a used one, but be sure to thoroughly check the condition of the heating, cooling, and electrical systems. These are the three components that are most expensive to repair.
There is also an often-overlooked alternative: the monthly rent. For €1,000 to €1,500 a month, you can rent a fully equipped truck and test your business concept without having to invest a large amount of capital up front.
Start-up costs beyond the truck
Many people interested in starting a mobile business focus solely on the truck. That’s a mistake. Here’s what else you need to consider:
- Initial inventory : €1,500 to €3,000, depending on your concept
- Insurance (comprehensive truck insurance + professional liability insurance + equipment insurance): €150–300/month
- Formation HACCP : 150 à 300 €
- Street Vendor License: approximately €30
- Working capital: at least €3,000 to cover the first few months
Starting a Food Truck: The Actual Monthly Expenses
A well-run food truck can operate with approximately €3,000 in monthly fixed costs. That’s one-third the cost of a 30-seat restaurant. This figure includes: insurance, fuel, truck payments or rent, payroll taxes, and maintenance.
The key difference from running a restaurant: when you're not working, you're not losing money. There's no fixed commercial rent to pay, even during slow months.
In summary
Plan on between €25,000 and €50,000 for a smooth start with a used truck. Any less, and you’re taking risks. Any more, and you’re overinvesting in a project that’s best tested on a small scale first. Chapter 2 of my ebook details the complete breakdown of actual expenses—the one I wish I’d had before getting started.
Based on my field experience. For more information: Food Truck — Surviving in the Field, available on Amazon.
