Food truck owners send quotes when someone asks about a private event, wedding, corporate lunch, or recurring weekly spot. The client usually compares per-person price, menu options, and what the quote includes beyond food, such as staffing, travel, and service time.
When to use estimates: Use estimates to provide project quotes and get client approval before starting work. Once approved, convert your estimate to an invoice with one click to collect payment.
Create an invoice for payment collection
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Invoice_1001_Client_2026-10-14.pdf
Your truck is booked for a specific block of time. Stating it avoids confusion about setup, service, and breakdown hours.
Spells out how many entrees, sides, and drinks are included so guests do not expect unlimited extras.
Pricing depends on the numbers. A locked date for the final count prevents last-minute changes after you have bought ingredients.
Fuel and drive time can be a significant cost for events outside your usual area.
Tight venues, no level ground, or no power access can prevent service. Note what the client must provide.
Some venues require a certificate of insurance or a temporary permit. Say who is responsible for the cost and paperwork.
Outdoor events can be rained out. Define what happens to the deposit before it becomes a dispute.
| Service | Priced | Typical range |
|---|---|---|
| Private event catering, set menu | per person | $15-35 |
| Corporate lunch booking (2-hour service, 50-100 guests) | flat fee or per person | $900-2,500 |
| Wedding or large party catering | per person | $20-45 |
| Minimum sales guarantee (brewery, winery, public event) | flat minimum | $500-1,500 |
| Travel beyond service radius | per mile | $1.50-3 |
| Additional staff member | per hour | $20-35 |
| Extra service time beyond contract | per hour | $150-300 |
| Event permit or fee pass-through | at cost | $50-500 |
Typical US ranges. Rates vary by region, experience, and job size.
Work out food cost per plate, labor for the service window, fuel and propane, and a share of truck overhead. A common target is food cost around 28-35% of the menu price, though it varies with the menu.
A basic, standard, and premium package gives the client a clear choice. Most people pick the middle option, and it keeps you from custom-pricing every request.
Short events with small headcounts rarely cover the cost of a full day. A minimum fee, such as $800-1,000 for a private booking, filters out jobs that lose money.
Food prices and your calendar both change. A quote valid for 14-30 days lets you reprice or release the date if the client has not confirmed.
For private events, send a written quote. A price list does not cover date, headcount, travel, or site conditions, and those are what drive the final cost.
Weddings usually involve longer service windows, higher per-person prices, more custom menu requests, and more planning time. Corporate lunches are typically shorter, with a fixed menu and a tighter time window, so a flat fee or lower per-person price often works.
Yes. Many trucks charge a tasting fee, often $50-150, and credit it toward the booking if the client confirms. That limits requests from people who are only browsing.
Include a clause that the price is based on the stated headcount. Allow reductions only up to the headcount deadline, and add guests at the per-person rate if you can accommodate them.
Use the Food Truck invoice template to bill the client, or convert this estimate once it's approved.
Food Truck invoice template