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

The average food truck in Houston makes $180,000-$400,000 in annual revenue, with daily sales typically ranging from $600-$1,500 during regular service. Top performers can hit $500,000+ annually, while struggling trucks might barely clear $120,000. Houston's large population and diverse food scene create opportunities, but lower average ticket prices compared to coastal cities mean revenue is typically lower than NYC or LA.

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

Daily Revenue: What Houston Trucks Actually Make

On a typical weekday lunch shift, Houston food trucks make $600-$1,200 in sales. That's based on serving 60-120 customers at an average ticket of $10-$11. Prime locations in downtown Houston, the Medical Center, or Energy Corridor can push that higher—operators can consistently hit $1,400-$1,800 on good days.

Weekend revenue is more variable. Houston's weekend markets, festivals, and event scene can be lucrative. A food truck at Discovery Green or a weekend farmers market might make $2,000-$3,000 on a Saturday, while a truck that works downtown during the week might make $300-$500 on the same day if they're parked in a dead zone.

Event days are where the real money is. Food trucks at Houston festivals, corporate events, and private parties can make $2,500-$6,000 in a single day. One operator in a shared that his best day ever was $5,800 at the Houston Livestock Show and Rodeo. "That one event made up for an entire slow month," he said.

The weather factor is different in Houston than northern cities. Summer heat can actually help some trucks (people want cold drinks and lighter food), but extreme heat (100+ degrees) can keep customers away. Rain can cut sales by 40-60%, and Houston's occasional severe weather can shut you down entirely. Winter is mild, so there's less seasonal drop-off than in colder climates.

Annual Revenue: The Full Picture

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

Entry-level trucks make $120,000-$180,000 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 $180,000-$400,000 annually. This is where most established Houston food trucks land. You've got decent locations, repeat customers, and some event business. A truck making $300,000 with 25-30% margins is generating $75,000-$90,000 in gross profit before owner salary.

Top performers make $400,000-$600,000+ 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 $550,000 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 Houston averages tend to be slightly lower due to lower average ticket prices, though the large population and year-round operating season help offset this.

Profit Margins: What You Actually Keep

Revenue is one thing—profit is another. Houston food trucks typically operate on 8-15% net profit margins after all expenses, which is slightly better than NYC due to lower operating costs.

Food costs run 25-35% of revenue. A truck making $300,000 annually spends $75,000-$105,000 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 $18,000 in his pocket.

Labor costs run 25-35% of revenue. That includes your own salary and any employees. Most Houston 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 $150-$800 per month ($1,800-$9,600 annually). Houston has more commissary options than some cities, and fees vary widely based on what's included.

Permits and licenses cost $2,000-$4,000 annually. Houston's permit requirements are less extensive than NYC, and costs are generally lower. Mobile food unit permits are more accessible than in some major cities.

Insurance runs $2,000-$4,500 annually. Commercial auto, general liability, and equipment coverage are all required, but Houston's lower insurance costs help.

Fuel and vehicle maintenance cost $4,000-$12,000 annually. Generator fuel alone can be $150-$350 per month for a truck that operates 5-6 days a week. Houston's lower fuel costs help compared to some markets.

Marketing and other expenses add another $1,500-$4,000 annually. Social media is free, but promotional materials, website costs, and occasional paid advertising add up.

After all expenses, a truck making $300,000 in revenue might net $24,000-$45,000 in profit (8-15% margins). Add in the owner's salary (which is often categorized as labor), and the owner might take home $50,000-$85,000 total. That's solid income, especially considering Houston's lower cost of living compared to coastal cities.

What Makes Houston Different

Houston is both easier and potentially less lucrative than some markets. Here's what makes it unique.

Lower prices mean lower revenue potential per customer. Houston customers typically pay $8-$12 for lunch from a food truck—less than the $10-$15 you'd see in NYC or LA. That lower average ticket means you need higher volume to match coastal city revenue.

Competition is moderate. Houston 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. Houston'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 lower. Commissary fees, parking, insurance, and even ingredients cost less in Houston. Your $300,000 in revenue might translate to similar or better profit than the same revenue in a higher-cost city.

Density creates opportunity in specific areas. Houston is spread out, but areas like downtown, the Medical Center, and Energy Corridor have high density during business hours. A good spot in the Medical Center can serve 100+ customers in a 3-hour lunch rush.

Year-round operating season helps. Houston's mild winters mean you can operate year-round without the 30-50% seasonal drop-off that northern cities experience. This creates more consistent revenue and better annual totals.

Location Impact on Revenue

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

Downtown Houston is the gold standard for lunch trucks. Office workers, consistent crowds, high turnover. Trucks in good downtown spots can hit $1,200-$1,800 daily during lunch. But competition is moderate, and parking spots require permits.

Medical Center offers strong potential. The concentration of hospitals, medical offices, and research facilities creates consistent lunch crowds. Operators in have shared that Medical Center spots can be more consistent than downtown, with less competition.

Energy Corridor (west Houston) has grown significantly. The concentration of energy companies creates strong lunch crowds, and competition is lower than downtown. Revenue tends to be slightly lower than downtown, but so are some costs and competition.

Galleria area offers mixed potential. High foot traffic during shopping 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

Houston food truck revenue follows different seasonal patterns than northern cities.

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

Summer (June-August) is peak season for most trucks, but extreme heat can be a factor. Long days, warm weather, outdoor events, and festivals all boost revenue. Many operators make 30-40% of their annual revenue during these three months, though extreme heat days can slow business.

Fall (September-November) stays strong. September and October can rival summer months. November stays decent as weather remains mild.

Winter (December-February) is milder than northern cities. December has holiday events that help, and January and February are still decent months. Some operators report only a 10-20% drop compared to summer, much less than northern cities.

Operators report monthly revenue patterns where June through September average $35,000-$40,000/month, while January and February might hit $25,000-$30,000. The smaller seasonal variation makes cash flow management easier than in colder climates.

What Top Performers Do Differently

The trucks that hit $400,000+ annually share some common characteristics.

They've optimized their menu for speed and profit. Top performers can serve 80+ 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 Houston 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.

The Bottom Line

The average Houston food truck makes $180,000-$400,000 in annual revenue, with daily sales typically ranging from $600-$1,500. Top performers can exceed $600,000 annually, while struggling trucks might barely clear $120,000.

Profit margins run 8-15% after all expenses, meaning a truck making $300,000 might net $24,000-$45,000 plus owner salary. That translates to owner income of $50,000-$85,000 for a typical operation, more for top performers.

Houston offers a more accessible market than some major cities, with lower barriers to entry and operating costs. Lower average ticket prices mean you need higher volume to match coastal city revenue, but the year-round operating season and large population create consistent opportunities. 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 Houston food truck? Browse available spots on FoodTruckLease to see listings in Houston with pricing, foot traffic data, and reviews from other operators.