What is a food truck?

A food truck is a mobile, miniature commercial kitchen that must meet all of the same Department of Health requirements that a brick and mortar restaurant does. Depending on the type of food served, this includes having a three-compartment sink, separate hand sink and a fire suppression system – all within a space no longer than 18 feet, 5 inches, which is the maximum length for food trucks in Washington, DC. Food trucks not only serve Northwest DC but also communities in the eastern half of the District that have few options for affordable and diverse food choices.

What regulations do food trucks follow?

Food trucks follow Chapter 5 of Title 24 District regulations, which apply to all street vendors. Like brick and mortar restaurants, food trucks are regularly inspected by the Department of Health, although, unlike brick and mortar restaurants, food trucks are billed for each inspection.

In addition to their mobile commercial kitchens, food trucks must maintain a second, brick and mortar commercial kitchen that meets Department of Health requirements where they can store and prepare food. Food truck owner-operators must pass a food manager certification test in order to be approved for a District vending license.

What taxes do food trucks pay?

DC food trucks pay the same taxes as other street vendors. Food trucks also pay taxes associated with their brick and mortar commercial kitchens, motor vehicle taxes, DC corporate/unincorporated business franchise taxes, as well as payroll taxes.

What are the challenges to running a food truck?

The cost of running a food truck is grossly underestimated. It may have a lower start-up cost than a brick and mortar restaurant, but a food truck is open just a few hours a day, can only serve what fits inside its miniature kitchen, and cannot compete with the volume of customers that a brick and mortar restaurant serves. Food truck owner-operators must pay to outfit and insure two kitchens – their mobile kitchen and brick and mortar kitchen.

Food trucks are vulnerable to mechanical problems -- engine trouble can put a food truck out of business for days. Food trucks are also especially vulnerable to the weather: Low temperatures, snow, heat and humidity affect a food truck mechanically as well as impact sales. The ability of a food truck to move from one location to another is one of the things that makes them fun and unique, but it can also be a challenge because at times it is harder for our customers to find us.

Do you have a question about DC Food Trucks? E-mail us!