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

The average food truck in LA makes $200,000-$450,000 in annual revenue, with daily sales typically ranging from $650-$1,600 during regular service. Top performers can hit $600,000+ annually, while struggling trucks might barely clear $130,000. LA's large population, diverse food scene, and year-round operating season create opportunities, but high competition and operating costs can impact profitability.

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

Daily Revenue: What LA Trucks Actually Make

On a typical weekday lunch shift, LA food trucks make $650-$1,300 in sales. That's based on serving 65-130 customers at an average ticket of $10-$12. Prime locations in downtown LA, Hollywood, or Santa Monica can push that higher—operators can consistently hit $1,500-$1,900 on good days.

Weekend revenue benefits from beach and tourism traffic. LA's weekend markets, festivals, and beach areas can be lucrative. A food truck at Venice Beach or a weekend farmers market might make $2,200-$3,200 on a Saturday, while a truck that works downtown 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 LA 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 $6,800 at a corporate event. "That one event made up for an entire slow month," he said.

The weather factor is different in LA than northern cities. Year-round mild weather means consistent operations, but summer heat can actually help some trucks (people want cold drinks and lighter food), while extreme heat (95+ degrees) can keep customers away. Rain is rare but can cut sales by 40-60% when it happens.

Annual Revenue: The Full Picture

Annual revenue for LA 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 LA food trucks land. You've got decent locations, repeat customers, and some event business. A truck making $320,000 with 25-30% margins is generating $80,000-$96,000 in gross profit before owner salary.

Top performers make $450,000-$700,000+ 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 $650,000 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 LA averages tend to be slightly higher due to higher average ticket prices and year-round operating season, though competition and operating costs can offset some of this advantage.

Profit Margins: What You Actually Keep

Revenue is one thing—profit is another. LA food trucks typically operate on 7-14% net profit margins after all expenses, which is slightly lower than some cities due to higher operating costs.

Food costs run 25-35% of revenue. A truck making $320,000 annually spends $80,000-$112,000 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 $19,200 in his pocket.

Labor costs run 25-35% of revenue. That includes your own salary and any employees. Most LA 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). LA has commissary options, but fees can be higher than in smaller cities, and fees vary widely based on what's included.

Permits and licenses cost $2,500-$5,500 annually. LA's permit requirements are moderate, but costs can be higher than in smaller cities. Mobile food unit permits are more accessible than in NYC.

Insurance runs $2,200-$5,500 annually. Commercial auto, general liability, and equipment coverage are all required, and LA's insurance costs can be higher than in smaller cities.

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. LA's fuel costs are moderate.

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

After all expenses, a truck making $320,000 in revenue might net $22,400-$44,800 in profit (7-14% margins). Add in the owner's salary (which is often categorized as labor), and the owner might take home $52,000-$92,000 total. That's solid income, though LA's higher cost of living means this doesn't go as far as in smaller cities.

What Makes LA Different

LA is both more lucrative and more challenging than smaller markets. Here's what makes it unique.

Higher prices mean higher revenue potential per customer. LA customers typically pay $10-$14 for lunch from a food truck—more than smaller cities. That higher average ticket means you can generate more revenue with similar volume.

Tourism and entertainment industry create significant opportunity. LA's strong tourism industry, especially around Hollywood, Santa Monica, and Venice Beach, creates additional revenue opportunities beyond regular lunch crowds. Entertainment industry events can be particularly lucrative.

Competition is intense. LA has a strong food truck scene with significant competition. Standing out requires a great concept, consistent quality, and strong marketing. You're fighting for every spot and every customer.

Permits are more accessible than NYC. LA's mobile food unit permits are easier to obtain than in NYC. 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 higher. Commissary fees, parking, insurance, and even ingredients can cost more in LA. Your $320,000 in revenue might translate to similar or lower profit than the same revenue in a lower-cost city.

Density creates opportunity in specific areas. LA is spread out, but areas like downtown, Hollywood, and Santa Monica have high density during business hours and tourist season. A good spot in downtown can serve 100+ customers in a 3-hour lunch rush.

Year-round operating season helps. LA's mild weather means 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 LA areas have very different potential.

Downtown LA 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 intense, and parking spots require permits.

Hollywood offers strong potential, especially for weekend and tourist traffic. The concentration of hotels, restaurants, and tourist attractions creates consistent crowds. Operators in have shared that Hollywood spots can be more consistent on weekends, with strong tourist traffic.

Santa Monica and Venice Beach offer strong potential, especially for weekend and tourist traffic. The concentration of hotels, restaurants, and tourist attractions creates consistent crowds. Beach areas can be particularly lucrative during summer.

West Hollywood and Beverly Hills 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

LA 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. Long days, warm weather, outdoor events, beach traffic, 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 $32,000-$40,000/month, while January and February might hit $24,000-$28,000. The smaller seasonal variation makes cash flow management easier than in colder climates.

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 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 LA 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 LA food truck makes $200,000-$450,000 in annual revenue, with daily sales typically ranging from $650-$1,600. Top performers can exceed $700,000 annually, while struggling trucks might barely clear $130,000.

Profit margins run 7-14% after all expenses, meaning a truck making $320,000 might net $22,400-$44,800 plus owner salary. That translates to owner income of $52,000-$92,000 for a typical operation, more for top performers.

LA offers a more lucrative market than smaller cities, with higher average ticket prices and year-round operating season. However, competition is intense and operating costs are higher. The operators who thrive are the ones who treat it like a serious business—optimizing everything from menu to marketing to location strategy, and capitalizing on LA's tourism and entertainment industry opportunities.

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