Sell your food truck business.

Permits and spots, not just a shiny truck

A food truck is a mobile kitchen plus the right to park it where people already eat. Buyers underwrite commissary agreements, health permits, fire suppression, and whether your best lots—breweries, office parks, night markets—are written, transferable, or just a text thread with a manager. A custom truck with no secure spots is a depreciating vehicle.

If you run more than one unit, we split route economics from the brand. A second truck that only works when you are on it is not a fleet. It is overtime.

How food-truck cash flow is judged

Weather, festivals, and a single corporate lunch contract can make a year look better than the next one will be. Buyers want a calendar of recurring lots vs one-off events, and they will annualize conservatively. Generator hours, wrap condition, and last hood service show up as credits or deductions because the first surprise after close is usually mechanical.

Social following is nice. Repeat weekday lots and a commissary that a new owner can keep are nicer. We would rather show four solid contracts than a viral reel.

Title, liens, and the week after closing

Trucks are titled assets. Lenders and landlords on the commissary will want lien releases and an assignment. If the wrap carries a name you are keeping for another concept, that needs a rebrand budget in the deal. A few days of ride-along is usually enough transition if the spots and recipes are documented. If only you know which lot actually pays, we fix that before listing.