Most catering problems come from questions nobody asked until the contract was signed: surprise service charges, a missing permit, not enough staff or food. Take these questions to every food truck you talk to, compare the answers side by side, and get the important ones in writing.
When to book: people usually book food trucks and food carts about 1–4 months ahead (6+ for peak Saturdays).
The Questions
- What is the price per guest, and what exactly does it include?
- Can you send a sample invoice for our guest count with every fee, tax and service charge?
- Do you hold a food permit or license and liability insurance? Can our venue get a certificate of insurance?
- How do you handle allergies and vegetarian, vegan, gluten-free, halal or kosher meals?
- When is the final headcount due, and can it change after that?
- What are the deposit, payment schedule and cancellation terms?
- Is there a minimum spend or guarantee, and what happens if sales fall short?
- How many guests per hour can you serve?
- How much space, level ground and clearance do you need? Do you need power or water?
- Do you have a permit to serve in our city or county, and who gets any event permit?
- Do guests order from a set menu, or do you serve buffet-style from the truck?
- How long are service hours, and is travel time charged?
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Tips
- Most trucks quote a minimum (often a few hundred to a few thousand dollars) rather than a per-person price.
- One truck usually serves about 75–150 guests in a two-hour window; book two for bigger crowds.
- Check that your venue or HOA allows trucks and where they can park.
Before You Sign
- Get the date, service times, menu, portions, staff count, total price and payment schedule in writing.
- Read the cancellation, headcount-change and refund terms.
- Check that the business name on the contract matches the one you researched.
- Pay deposits by credit card where possible, for buyer protection.