Mobile Food Services

The 11,516 mobile food service operators in the US use food trucks and carts to sell prepared meals, snacks and beverages for immediate consumption to walk-up customers. Mobile food services also contract with individuals and businesses to cater food at events, such as parties, corporate gatherings, and festivals.

Economic Sensitivity

Food trucks that catered to construction sites and industrial parks were hit hard during the Great Recession when construction and manufacturing declined and workers were laid off.

Permit Restrictions

Food trucks are typically permitted and inspected by the city in which they operate, with regulations varying significantly from city to city.

Oct 14, 2026 - Food Truck Operators Protest Fees

• Food truck operators in Corvallis, Oregon, are warning that steep development fees could force some businesses to close and discourage expansion, KVAL reports. The city plans to charge about $15,000 per new food truck parking spot at permanent locations, compared with roughly $5,000 in Portland. Although the fees apply to property owners rather than individual food truck operators, they could make renting space in food truck pods more expensive. One local pod owner faces $30,000 in charges for two spots, while another says the fees could make establishing a permanent location financially unfeasible. The charges are intended to fund transportation infrastructure, but operators argue they threaten small businesses with limited financial resources. Mobile trucks that regularly change locations are exempt, potentially discouraging operators from establishing permanent locations. The city plans to review the fees in 2027.
• Beginning August 1, food trucks and other food services businesses operating in New Jersey may provide single-use utensils and condiments only when customers specifically request them, Food Truck Operator reports. The new law, (S3195) aims to reduce waste by making "no utensils or condiments" the default option for takeout and online orders, while allowing customers to request them in person, by phone, online, or at self-service stations. Under the new law food trucks and certain other food service businesses are required to provide reusable, washable utensils to customers eating on site. For mobile food trucks, the rule may modestly reduce spending on disposable supplies and packaging waste, but operators must update ordering procedures, train staff, and ensure compliance to avoid violations. California has had a similar law on the books since 2022.
• Food truck operators are facing a growing wave of scams in which fraudsters impersonate event organizers and collect vendor fees through peer-to-peer payment apps such as Zelle for fake or unauthorized events, Food Truck Operator reports. In 2026, victims in Iowa, Wisconsin, and Colorado lost hundreds of dollars in registration fees and inventory costs after arriving at events only to discover they were not registered or that the events did not exist. Consumer protection officials warn that payments made through these apps are often unrecoverable. Food truck operators can reduce their risk by verifying event invitations through official websites or known organizers, avoiding unsolicited payment requests, and being cautious when vendors refuse payment methods that provide a clear paper trail, such as checks.
• Employment by catering and mobile food services grew 1.4% in July compared to a year ago, while the average industry wage rose 6.3% over the same period to $25.56 per hour, a penny shy of its all-time high in June, according to the latest US Bureau of Labor Statistics data. In addition to rising labor costs, mobile food operators are facing sharply higher food and energy costs. In August, the Producer Price Index for All Foods stood 18.3% above its reading five years ago. Moreover, the price for a gallon of diesel fuel was $4.95 in July and has since topped $6, according to EIA data.

Industry size & Structure

A typical mobile food service firm operates out of a single location, employs between 3 and 4 workers, and generates over $316,000 annually.

• The mobile food service industry comprises about 11,515 firms, which employ about 38,700 workers and generate about $3.6 billion annually.
• The industry is highly fragmented with the 50 largest firms accounting for less than 10% of industry revenue.
• Most companies are small, independent operators - about 83% employ less than 5 workers.
• Immigrants own 30% of America’s food truck businesses, which frequently represent the first step toward launching a restaurant, according to the Bush Institute-SMU Economic Growth Initiative.
• Cities with large concentrations of food trucks include Los Angeles, Austin and Houston, TX, Portland, OR, New York, and Seattle.
• Customers include individual consumers, event organizers, and businesses seeking mobile catering.