How often should a food truck owner reconcile sales and bank accounts?

Reconcile daily sales logs to deposits each day or shift, and perform full bank and card reconciliations at least monthly as part of the month-end close.

What major expenses should be tracked for tax and profitability?

Track cost of goods sold at the recipe level, labor and payroll taxes, fuel and maintenance, permits and insurance, equipment depreciation, and any lot or rental fees.

The Ultimate Food Truck Accounting Guide

Nuts and bolts approach to keeping books and taxes in their place for mobile food vendors

Operating a food truck involves quite a bit of juggling service, logistics and finance in close quarters. Solid accounting can take guesswork out of unpredictable cash flow, guiding you as you set menu prices, stock inventory and prepare for mystifying tax bills. This guide covers fundamental bookkeeping tasks, monthly close activities, preparing for taxes and a few tips to keep a mobile food business profitable in 2026.

Create a clear chart of accounts

Begin with a chart of accounts specific to a mobile food business: sales (by revenue stream), cost of goods sold (COGS), labor, fuel and vehicle expenses, permits and licenses, rent or lot fees, equipment depreciation, marketing and general overhead. A neat chart of accounts ensures that monthly reporting is quick and accurate numbers when you’re analyzing margins.

Keep Accounts and register your daily sales

Maintain a separate business bank account and card for the truck. Write daily sales and cash drops, reconcile to receipts, and document variances as needed. An end-of-the-day sales journal will take less time to reconcile, and help you identify any theft or unreported cash sooner.

Each period, the ending inventory and cost of goods sold are determined.

Keep track of inventory for ingredient groups (proteins, produce, dry goods, packaging). Keep it simple, based on action point price under a construction unit system in which each recipe has an individual stated cost per portion. Update inventory on a weekly or turnover basis. Reliable COGS are the foundation of menu pricing and gross margin analysis.

Labour and scheduling costs

Labour – it’s a huge cost in mobile food. Monitor wages, payroll taxes and benefits separately. Integrate overtime and payroll processing charges into your labour expense account, and track user hourly as a percent of sales weekly in order to trap efficiencies.

Track vehicle and mobile expenses

Keep a record for all fuel, maintenance, insurance, parking and permit expenses. If you are an occasional business user of a personal vehicle, do not mix car and truck operation logs. Your truck and equipment depreciation should be planned and recorded regularly in order to represent the true value of your assets and tax deductions correctly.

Sales tax collection and remittance

Know the local rules on sales tax where you do business. Keep record-collected sales tax separate from revenue to prevent those remittances from distorting sales figures. Keep a filing calendar, and segregate sales tax funds immediately in a separate account to prevent them from being used for ‘payroll,’” she added.

Cash & petty cash management and control.

Use of secured cash box and reconciliation of each shift right. Develop a small petty cash system that allows for receipts and logs on things purchased, such as supplies (such as pens) or repair emergencies. Auditing petty cash frequently will ensure that there is no leakage and a proper expense categorization.

Monthly close checklist

Having a routine for month end, saves time and results in more accurate information:

Bank and card account reconciliations
Match merchant sales to deposits
Review and categorize expenses
Inventory recalculation – and COGS calculation.
Enter payrolls and payroll liabilities
Amortization and prepayment of the prepaid expenses
Create a profit and loss statement, as well as a balance sheet
Analyze variances to budget and identify any unusual items for tax planning.

Financial statements and KPIs

Look to a manageable number of actionable KPIs: gross margin, net margin, labour percentage, COGS percentage, your average ticket and your daily sales per operating hour. Use monthly profit and loss statements to monitor trends, and a basic cash flow forecast to be prepared for lean times, payments to vendors and permit renewal deadlines.

Develop a monthly budget reflecting projected sales, fluctuation due to seasonal factors and fixed costs. You should use your recipe-level COGS to price menus at targeted gross margins. Factor in a padding for waste, spoilage and promotional allowances.

Tax planning and estimated payments

Typically food truck owners also deal with income tax; you may need to make estimated tax payments each quarter. Track your deductible expenses: COGS, payroll, fuel, repairs, insurance, permits and marketing; it should also include equipment depreciation. Anticipate significant one-time expenses — such as repairs to your truck or an upgrade to your equipment — and plan accordingly in order to even out taxable income over the course of a year.

Record retention and documentation

Maintain an organized and backed-up system for receipts, allow its copies be made along with all other payroll records and tax filings. Keep suppliers' accounts invoices and bank statements for the period required by local law. An audit trail has the potential to ease tax time quite a bit.

Outsourcing vs. in-house bookkeeping

Based on your volume and comfort with accounting, determine whether or not you want to handle bookkeeping or hire some help. Even when bookkeeping is contracted out, keep up with weekly sales checks and month-end financial statements. Outsourcing can unburden operations, but internal oversight forestall surprises.

Getting ready for growth and multiple locations

If you grow to more than one truck, or a shared kitchen, standardize your chart of accounts and procedures. Consolidate payrolls, inventory ordering and supplier relationships where you can. Location wise track performance and take identifying high and low performers by Units.

Common mistakes to avoid

Commingling personal and business money
Ignoring daily cash reconciliation
Underestimating seasonal sales swings
Not capturing COGS at recipe level
Past due sales tax returns or payroll taxes

Practical tips for busy operators

Daily sales capture may be automated and reconciled to bank deposits if available
Book monthly bookkeeping and tax review appointments.
Have a very clear dashboard of 4–6 KPIs and review it every week
Keep a portion of sales for renewing permits and taxes
Store additional copies of important documents in a secure, backup location

Money matters for a mobile food business

Prioritize short-term cash flow: collecting from sales ASAP, extending payment terms from suppliers and carrying a very short emergency fund for things like unforeseen repairs. A rolling 90-day cash forecast allows for planning around festivals, seasonal slow periods and equipment investments.

Conclusion

Proper accounting, reported in a timely manner is just as important to a food truck as its engine. With a tidy chart of accounts, strict daily sales tracking, recipe-level COGS and a monthly close routine, you get the clarity on profitability that you need to make informed pricing decisions, and that leaves no room for tax time surprises. Start with these practices in place and develop a system that expands as your mobile food business grows.