What is the failure rate for food trucks?

The failure rate for food trucks over the first two years of operation is around 60%. This highlights the challenges that aspiring food truck operators must prepare for, such as long hours, stringent health and safety regulations, fluctuating customer patterns, competition, and unpredictable weather conditions. Location plays a critical role in the success or failure of a food truck business, but securing a prime location is often a Herculean task. The failure rate for food trucks is 60% over the first two years, but the chance to shape one's destiny and bring unique culinary creations to a wide audience may be worth the risk. Food truck entrepreneurs must navigate logistical, regulatory, and market challenges with deftness and agility. However, those who weather these initial storms often emerge stronger and more resilient.