The 3 price tiers
Every quote you receive falls into one of 3 tiers, and the gap between them is build quality and remaining service life, not badge.
- /New custom build on a new or low mileage chassis: 100,000 to 175,000, 8 to 20 weeks to deliver
- /Used truck already outfitted for service: 40,000 to 90,000, available immediately
- /Concession trailer plus a tow vehicle you already own: 25,000 to 60,000
Where the money actually goes
Operators price the vehicle and get surprised by the kitchen. On a 120,000 build the chassis is commonly 25,000 to 45,000 of it, and everything else is the equipment package and the systems that let a health inspector sign off.
- /Hood, exhaust, and fire suppression: 8,000 to 20,000
- /Generator or shore power system: 5,000 to 15,000
- /Refrigeration, freezer, and cold line: 6,000 to 18,000
- /Cooking line, fryers, flat top, and ovens: 10,000 to 30,000
- /Fresh water, gray water, and 3 compartment sink plumbing: 4,000 to 9,000
- /Wrap, graphics, and service window buildout: 3,000 to 10,000
What it costs per month when financed
Food trucks finance as equipment because the unit itself secures the transaction. Terms commonly run 36 to 72 months, and the payment scales with the term you choose rather than with the sticker alone.
Run your own number in the calculator below using the quote you have in hand, then compare the total repaid across every term offered instead of comparing monthly payments.
Costs that do not appear on the build quote
The truck is the capital expense. Getting it to the first service window costs more, and lenders expect you to have it planned.
- /Commissary kitchen agreement: 400 to 1,200 per month in most metros
- /Permits, health department plan review, and fire inspection: 1,000 to 5,000 depending on the jurisdiction
- /Commercial auto and general liability insurance: 2,500 to 7,000 per year
- /Opening inventory, small wares, and POS hardware: 5,000 to 15,000
Calculator
Equipment payment and total cost
Enter the quote, the rate you were offered, and the term. The payment is the standard amortizing payment, and the total cost is what leaves the business above the amount financed.
Programs commonly cover 80 to 100 percent. Leave at 0 if none is required.
Use the rate on the written offer, not an estimate.
Your numbers are ready
Tell us about the operation and the results open up.
The math above runs on your inputs. Send the request and the figures unlock on this page, a specialist reviews what you entered, and you get written options to compare. No credit application, no hard pull.
We email you a copy of these figures. They are estimates for planning, not an offer, a quote, or a preapproval of any kind.
The arithmetic
payment = P x i / (1 - (1 + i)^-n), where P is the amount financed, i is the annual rate divided by 12, and n is the number of monthly payments. Total cost = (payment x n) - P.
Sources
- 1Amortizing payment formula: P x i / (1 - (1 + i)^-n)Standard time value of money identity. The same closed form used by the PMT function, with i as the monthly rate and n as the number of monthly payments.
- 2Bank prime loan rate, the base most business term financing is priced againstFederal Reserve, H.15 Selected Interest Rates. Published daily by the Federal Reserve. Enter the current prime rate when pricing a variable rate offer.
- 3Annual percentage rate definition, 12 CFR 1026.22Consumer Financial Protection Bureau, Regulation Z. APR is the nominal annual rate that discounts a payment stream back to the amount advanced. We solve it numerically from the payment schedule and multiply the periodic rate by the number of periods per year.
Estimates, not offers: Amounts, terms, and funding times are estimates based on programs commonly available in food service. Actual terms vary by program, lender underwriting, time in business, revenue, and credit profile. Nothing here is an offer of credit or a guarantee of approval.