What This Calculator Does
Most food truck operators know their monthly commissary rate — but that number alone doesn't tell you what you're really paying per service day, or how many menu items you must sell before commissary costs are covered. This tool adds up every commissary-related expense (kitchen fee, storage, parking, fuel for the commute, amortized deposit) and divides by your actual service days to give you a true cost per operating day.
It supports both pricing structures commissaries use: hourly rate × hours per session and flat monthly membership. It then uses your average item price and food-cost percentage to compute the contribution margin per item and tells you exactly how many items per service day cover commissary overhead — before you've paid for labor, insurance, or permits.
How to Use It
- Select Hourly Rate or Monthly Membership depending on how your commissary bills you.
- Fill in the rate, hours per session (hourly) or flat fee (monthly), and your service days per month.
- Add any monthly add-ons: dry storage, cold/freezer storage, overnight truck parking, other fees, and amortized security deposit.
- Enter your one-way commute distance, fuel price, and vehicle fuel economy to include travel cost.
- Fill in your average item price and food-cost % for break-even analysis.
- Enter your expected monthly gross revenue to see the industry benchmark ratio.
- Results update instantly. Print or share your summary.
Formula & Method
Hourly model: Kitchen cost = max(prep hours, daily minimum) × hourly rate × service days per month.
Monthly model: Kitchen cost = flat monthly fee.
Total monthly overhead = kitchen cost + dry storage + cold storage + overnight parking + other add-ons + deposit (amortized) + (round-trip distance × fuel cost ÷ fuel economy × service days).
Cost per service day = total monthly overhead ÷ service days per month.
Contribution margin per item = item price × (1 − COGS% ÷ 100).
Items needed per day to cover commissary = cost per service day ÷ contribution margin per item.
Commissary % of revenue = total monthly overhead ÷ expected monthly gross revenue × 100.
Industry Benchmarks
- Commissary-to-revenue ratio: Ideally ≤ 10% of gross sales; concerning if above 15%.
- Shared kitchen hourly rate: $15–$50/hr; most shared facilities $15–$35/hr.
- Monthly membership: $300–$1,500/month for shared access; $1,000–$2,500 for full-service in major metros.
- Add-ons: Dry storage $30–$100/mo; cold/freezer $60–$150/mo; overnight parking $150–$700/mo; misc fees $100–$300/mo.
- Food truck fuel economy: typically 8–12 MPG; enter your actual figure.
When to Use Hourly vs. Monthly Pricing
Hourly pricing suits operators who are just starting out, testing a concept, or running fewer than three or four service days per week — you only pay for time you actually use. Monthly membership makes better financial sense once you're operating consistently, because the per-day cost drops as you spread the flat fee across more service days. This calculator lets you quickly compare both scenarios before committing to a contract.
Frequently Asked Questions
How much does a food truck commissary cost per month?
Monthly commissary costs typically range from $300 to $1,500 for shared kitchen access. Full-service facilities with overnight parking in major metro areas (New York, San Francisco, Chicago) run $1,000–$2,500/month. Mid-sized cities like Phoenix or Tampa average $500–$1,200/month. Smaller towns can be as low as $300/month for basic prep space. Add-on fees for storage and overnight parking add another $100–$300 on top. Use this calculator with your specific quotes to get an accurate per-day figure.
What percentage of revenue should commissary rent be?
The widely cited industry guideline is that commissary rent should not exceed 5–10% of your total gross sales. If it climbs to 15% or more, you are either overpaying for the space or your menu prices are too low relative to your costs. This calculator displays your ratio automatically and flags it against the benchmark so you can quickly see where you stand.
What is the difference between hourly and monthly commissary pricing?
Hourly pricing ($15–$50/hr) is flexible and best for part-time or new operators who need occasional access. Monthly membership ($300–$1,500+/month) bundles access and often includes extras like refrigerator space and water fill. The crossover point depends on how many days you operate and how many prep hours you need. For most full-time trucks operating 4–5 days per week, monthly membership is cheaper per session once you calculate the true hourly equivalent.
Does a food truck legally need a commissary?
In most U.S. cities, yes. Local health departments typically require food trucks to hold a signed commissary agreement with a licensed commercial kitchen for food prep, water fill, greywater disposal, and sanitation. Some jurisdictions require you to submit proof of a commissary agreement before issuing or renewing a food truck permit. Requirements vary by state and municipality, so always verify with your local health department before operating.
How do I calculate commissary cost per item sold?
First calculate your total monthly commissary overhead including all fees and fuel. Divide by service days to get cost per day. Then calculate your contribution margin per item: item price minus food cost (COGS). Finally, divide cost per service day by contribution margin per item. The result is the number of items you need to sell each day purely to cover commissary — before covering any other expenses. This calculator automates all three steps.
What hidden costs should I watch for in a commissary contract?
Common contract surprises include: daily minimum hour charges (e.g. a 2-hr minimum even if you only need 1 hr), electricity surcharges for overnight power hookups, mandatory deep-clean fees billed monthly, separate charges for dry versus refrigerated storage, pest control assessments, and security deposit requirements of $100–$250. Always request an itemized rate sheet and read the full contract before signing. Enter all confirmed line items into this calculator for an accurate overhead picture.
Data references: The Food Corridor – Commissary Guide · WebstaurantStore – Commissary Kitchens