How to start a pop-up or food truck in a US city

To start a pop-up or food truck in a US city, you will usually need a business license, a health permit from your city or county health department, food handler certification, a fire inspection if you cook with gas or fryers, and permission to trade where you plan to park. Most cities also require trucks to work from a licensed commissary kitchen. The rules vary city by city, so your first call is to city hall and the local health department.

This guide covers what is common across US cities. It is not a checklist for any one of them.

Should you start with a pop-up or a food truck?

A pop-up costs least. You borrow or rent someone else's kitchen, appear on a set night, and test whether people will pay for your food before you buy anything big. Many chefs start with a residency in a bar or café on its quiet night.

A food truck costs more up front, for the vehicle, the kitchen fit-out and the permits, but it gives you your own space and can go where the crowds are: office districts at lunch, breweries in the evening, markets and festivals on weekends.

If you are testing an idea, start with pop-ups. Buy a truck when you know people come back.

What permits does a food truck usually need?

Names and details vary, but most US cities ask for some version of:

• A business license or registration with the city
• A health permit for a mobile food unit, from the city or county health department, with an inspection of the vehicle
• Food handler or food manager certification for you and sometimes your staff
• A fire inspection, if you use propane, fryers or open flames
• A vendor or parking permit to trade on public streets, and permission from the owner to trade on private property
• Vehicle registration and commercial auto insurance
• A sales tax permit from your state, so you can collect sales tax

Some cities cap the number of mobile food permits and keep a waitlist. Ask about that first, because it can decide whether a truck is possible at all.

What is a commissary kitchen and do you need one?

A commissary is a fixed, licensed kitchen where trucks store food, prep, clean equipment, fill fresh water and empty wastewater. Many health departments require a truck to operate from one and to return to it regularly, often daily.

Commissaries rent space by the month or by the hour. Ask what is included, such as storage, parking, water and waste disposal, and whether your health department accepts that commissary.

What does a pop-up need?

If you cook in a licensed restaurant kitchen with the owner's permission, much of the health side is covered by that kitchen's permit, but not always. Some health departments require a temporary food event permit or treat pop-ups separately. If you sell at a market or festival, the organizer usually needs a temporary event permit for each vendor. Ask the host, and ask the health department.

Where should a food truck trade?

Go where people are hungry and have time to wait in line:

• Office areas at lunch, where permitted
• Breweries, taprooms and wineries that do not cook their own food
• Farmers markets and night markets
• Festivals, concerts and sports events
• Private events: weddings, corporate parties, school events

Private events are often the most reliable money, because the fee is agreed in advance and the weather does not decide your takings.

How do you build a following for a truck or pop-up?

Because you move, people need to know where you are today.

1. Post your schedule a week ahead and your location every morning.
2. Keep a short, focused menu. Five things done well serve faster and are easier to remember.
3. Collect contacts with a sign-up at the window, so you can tell people when you are nearby.
4. Go back to the same spots on the same days. Regulars form around routine.
5. Ask for reviews that mention the dish, so new people know what to order.

What insurance does a food truck or pop-up need?

Ask an insurance broker about general liability, commercial auto cover for the truck, and workers' compensation if you employ staff. Event organizers and private venues often ask for a certificate of insurance before they let you trade, so have one ready.

How do you price a food truck menu?

Cost every item the same way a restaurant does, then add packaging, fuel, commissary rent and event fees. Price so that a typical service covers those fixed costs before you count profit. Check what similar trucks charge nearby, and make sure service is fast: at a truck, the line is the menu.

What should you check before you spend money?

Before buying a truck or paying a deposit, check with your city and county:

• Whether new mobile food permits are available, or capped
• Where trucks may and may not park, and for how long
• Whether you need a commissary, and which ones are approved
• The inspection steps and how long they take

Mosey's app lets people find pop-ups and trucks by where they are appearing, as well as by dish. Wherever you list, get the permits right first, because they decide when you can open.

More guides for your business:

• Allergen rules for US restaurants: the nine major allergens
• Health permits and food manager certification for US restaurants
• How to open a restaurant or cafe in the US: the order to do it in

More in the US guides for food businesses.