How Much Does the Average Food Truck Make in Chicago? 2025 Revenue Guide

The average food truck in Chicago makes $200,000-$450,000 in annual revenue, with daily sales typically ranging from $700-$1,800 during regular service. Top performers can hit $600,000+ annually, while struggling trucks might barely clear $130,000. Chicago's large population and strong food scene create opportunities, but harsh winters mean seasonal revenue swings are more dramatic than in warmer climates.

Revenue varies dramatically based on location, concept, and operational efficiency. Understanding what you can actually expect requires considering Chicago's unique market characteristics.

Daily Revenue: What Chicago Trucks Actually Make

On a typical weekday lunch shift, Chicago food trucks make $700-$1,400 in sales. That's based on serving 70-140 customers at an average ticket of $10-$11. Prime locations in the Loop, River North, or Streeterville can push that higher—operators can consistently hit $1,600-$2,000 on good days.

Weekend revenue is more variable. Chicago's weekend markets, festivals, and event scene can be lucrative. A food truck at a weekend farmers market or festival might make $2,200-$3,200 on a Saturday, while a truck that works the Loop during the week might make $300-$600 on the same day if they're parked in a dead zone.

Event days are where the real money is. Food trucks at Chicago festivals, corporate events, and private parties can make $2,800-$7,000 in a single day. One operator in a shared that his best day ever was $6,500 at Lollapalooza. "That one event made up for an entire slow month," he said.

The weather factor is huge in Chicago. Winter can cut your sales by 40-60% compared to summer. A cold snap can kill your day entirely. Summer heat without shade makes customers less willing to wait in line. Operators can lose $25,000 or more in potential revenue during particularly harsh winters because customers just don't come out.

Annual Revenue: The Full Picture

Annual revenue for Chicago food trucks typically falls into three tiers.

Entry-level trucks make $130,000-$200,000 annually. These are newer operators, trucks with mediocre locations, or concepts that haven't found their audience yet. At this level, you're probably breaking even or making a small profit after expenses. Many trucks operate here for their first 1-2 years while building a customer base.

Average trucks make $200,000-$450,000 annually. This is where most established Chicago food trucks land. You've got decent locations, repeat customers, and some event business. A truck making $350,000 with 25-30% margins is generating $87,500-$105,000 in gross profit before owner salary.

Top performers make $450,000-$650,000+ annually. These are the trucks with cult followings, prime locations, and strong event business. They've optimized everything—menu, service speed, locations, marketing. Taco truck operators can hit $600,000 or more annually by running tight operations and securing 3-4 corporate events per month.

The average food truck nationally makes around $300,000 in annual revenue, but Chicago averages tend to be slightly lower due to seasonal challenges, though the large population and strong food scene help offset this.

Profit Margins: What You Actually Keep

Revenue is one thing—profit is another. Chicago food trucks typically operate on 7-13% net profit margins after all expenses, which is similar to NYC but with different seasonal challenges.

Food costs run 25-35% of revenue. A truck making $350,000 annually spends $87,500-$122,500 on ingredients. This is your biggest variable cost and where efficiency matters most. One operator shared in a that he reduced his food costs from 32% to 26% by buying directly from local suppliers and tightening portion control—that 6% difference was $21,000 in his pocket.

Labor costs run 25-35% of revenue. That includes your own salary and any employees. Most Chicago trucks run with 2-3 people during service. Owner-operators who work the truck themselves can keep labor costs lower, but you're trading money for your time.

Commissary and storage costs run $200-$900 per month ($2,400-$10,800 annually). Chicago has commissary options, and fees vary widely based on what's included.

Permits and licenses cost $2,500-$4,500 annually. Chicago's permit requirements are moderate, and costs are generally reasonable. Mobile food unit permits are more accessible than in some major cities.

Insurance runs $2,200-$5,000 annually. Commercial auto, general liability, and equipment coverage are all required, and Chicago's insurance costs are moderate.

Fuel and vehicle maintenance cost $4,500-$13,000 annually. Generator fuel alone can be $180-$380 per month for a truck that operates 5-6 days a week. Chicago's winters can be hard on vehicles, increasing maintenance costs.

Marketing and other expenses add another $1,800-$4,500 annually. Social media is free, but promotional materials, website costs, and occasional paid advertising add up.

After all expenses, a truck making $350,000 in revenue might net $24,500-$45,500 in profit (7-13% margins). Add in the owner's salary (which is often categorized as labor), and the owner might take home $55,000-$90,000 total. That's solid income, but it requires 60+ hour weeks and significant risk, especially during slow winter months.

What Makes Chicago Different

Chicago is both challenging and potentially lucrative. Here's what makes it unique.

Moderate prices mean moderate revenue potential per customer. Chicago customers typically pay $9-$13 for lunch from a food truck—less than NYC but more than smaller cities. That moderate average ticket means you need good volume to generate strong revenue.

Competition is moderate to strong. Chicago has a strong food truck scene, but it's not as saturated as NYC or LA. Standing out requires a great concept and consistent quality, but you're not fighting thousands of competitors for every spot.

Permits are more accessible than NYC. Chicago's mobile food unit permits are easier to obtain than in some major cities. You're not waiting months or paying $15,000+ on the secondary market. This lowers barriers to entry but also means more new competition.

Operating costs are moderate. Commissary fees, parking, insurance, and ingredients cost more than smaller cities but less than NYC. Your $350,000 in revenue might translate to similar profit as the same revenue in a higher-cost city.

Density creates opportunity in specific areas. Chicago's downtown and business districts have high density during business hours. A good spot in the Loop can serve 120+ customers in a 3-hour lunch rush.

Seasonality hits hard. Chicago has real winters. Winter can cut your revenue by 40-60% compared to summer. Operators need to plan for this—either by building cash reserves during busy months or finding indoor events during slow periods.

Location Impact on Revenue

Where you park dramatically affects your revenue. Different Chicago areas have very different potential.

The Loop is the gold standard for lunch trucks. Office workers, consistent crowds, high turnover. Trucks in good Loop spots can hit $1,400-$2,000 daily during lunch. But competition is moderate, and parking spots require permits.

River North offers strong potential. The mix of offices, hotels, and residential creates consistent lunch crowds. Operators in have shared that River North spots can be more consistent than the Loop, with less competition.

Streeterville has grown significantly. The concentration of hospitals, offices, and residential creates strong lunch crowds, and competition is lower than the Loop. Revenue tends to be slightly lower than the Loop, but so are some costs and competition.

Wicker Park and Logan Square offer mixed potential. High foot traffic during peak hours, but less consistent than business districts. Weekend revenue can be strong.

Events and catering can happen anywhere in the metro area. The location of your event business doesn't depend on your regular parking spots. Operators who build strong event businesses can generate significant revenue regardless of where they park daily.

Seasonal Patterns

Chicago food truck revenue follows predictable seasonal patterns with dramatic swings.

Spring (March-May) sees revenue building as weather improves. March is still cold, but April and May can be strong months. Budget for some rainy days cutting into revenue.

Summer (June-August) is peak season for most trucks. Long days, warm weather, outdoor events, and festivals all boost revenue. Many operators make 35-45% of their annual revenue during these three months.

Fall (September-November) stays strong through October, then drops as weather cools. September and October can rival summer months. November drops off significantly as it gets colder.

Winter (December-February) is the slowest period. December has holiday events that help, but January and February are brutal. Some operators reduce hours, focus on catering, or take time off during these months. Operators report monthly revenue patterns where June through September average $40,000-$50,000/month, while January and February might only hit $15,000-$20,000. Saving during the good months is essential to survive the slow ones.

What Top Performers Do Differently

The trucks that hit $450,000+ annually share some common characteristics.

They've optimized their menu for speed and profit. Top performers can serve 90+ customers per hour during rush because they've streamlined their menu and prep process. They know their food costs to the penny and price accordingly.

They've secured prime locations or built strong event businesses. Either they've got the best lunch spots locked up, or they've built relationships that generate consistent event revenue. Often both.

They treat it like a business, not a hobby. Tracking revenue, managing food costs, marketing consistently, and making data-driven decisions. Top-performing operators review their numbers weekly and adjust based on what's working.

They've built loyal followings. Social media presence, consistent quality, and memorable experiences turn one-time customers into regulars. Regulars are more profitable because they order faster, tip better, and bring friends.

They diversify revenue streams. The best Chicago operators don't rely solely on lunch service. They do events, catering, and sometimes wholesale or retail sales. Multiple revenue streams provide stability and growth, especially important during slow winter months.

The Bottom Line

The average Chicago food truck makes $200,000-$450,000 in annual revenue, with daily sales typically ranging from $700-$1,800. Top performers can exceed $650,000 annually, while struggling trucks might barely clear $130,000.

Profit margins run 7-13% after all expenses, meaning a truck making $350,000 might net $24,500-$45,500 plus owner salary. That translates to owner income of $55,000-$90,000 for a typical operation, more for top performers.

Chicago offers a more accessible market than NYC, with lower barriers to entry and operating costs. Moderate average ticket prices mean you need good volume to match coastal city revenue, but the large population and strong food scene create opportunities. The harsh winters require careful cash flow management, but the operators who thrive are the ones who treat it like a serious business—optimizing everything from menu to marketing to location strategy.

Ready to find the perfect location for your Chicago food truck? Browse available spots on FoodTruckLease to see listings in Chicago with pricing, foot traffic data, and reviews from other operators.