What sets them apart is not only their mobility but also their offerings. For several years now, food trucks have gone beyond burgers, pizza, and kebabs to include diverse dishes from various culinary traditions. Investing in your own food truck is an opportunity for financial independence and adventure. It’s not only an intriguing idea but also a safe and stable one, provided you take care of the necessary formalities, the right vehicle and equipment, a delicious menu, an appealing name and logo, and a good location. And if the initial spot isn’t ideal, just hit the road and start the business elsewhere.
Food truck – regulations and permits
Selling food from a food truck is not strictly regulated and doesn’t require special permits or licenses. However, a simple entry in CEiDG or KRS is not enough. Approval from the State Sanitary Inspectorate is necessary, granted after an inspection of the hygienic conditions in which food is stored and prepared.
Interestingly, food trucks are classified under mobile trade rather than catering services under current regulations. This means you cannot prepare meals from scratch in a food truck but can only reheat them. Essentially, everything served must be pre-prepared. While this is a limitation, a positive aspect of this categorization is the VAT rate of 5%, with 23% applying only to soft drinks, excluding juices.
Food trucks are exempt from property tax, but you must account for a so-called market fee, which is collected not only at organized marketplaces but also at any other location where you operate. If your food truck offers deep-fried items, you’ll need to sign a contract with a company for the disposal of used cooking oil.
Food truck and health regulations
The operation of food trucks is regulated by Regulation No. 852/2004 of the European Parliament and of the Council on the hygiene of foodstuffs (OJ L 139, 30.4.2004, p. 1). The requirements for mobile and/or temporary food establishments are detailed in Chapters II and III of Annex II. These include specifications for mobile units, temporary facilities, or vending machines. The regulation outlines detailed requirements for staff and vehicles, listing necessary infrastructure and equipment. A double sink, a handwashing sink, a boiler, and containers for clean and waste water are essential. Cabinets for cleaning tools and clothing are also required.
It’s important to note that the health department will require a hygiene manual and that every person operating the food truck must have a valid health certificate for sanitary and epidemiological purposes. While the 2008 law on infection prevention and control states that traditional health booklets are no longer mandatory, replaced by a certificate for sanitary purposes, the lack of specific requirements means that the booklet is still widely accepted, though the certificate itself should suffice.
Food truck equipment
The equipment for a food truck largely depends on what you plan to serve. It’s important to have a clear idea of whether you want to offer popular street food or stick to dishes from a specific culinary tradition. Regardless, the following devices and accessories are essential:
- contact grill or grill plate,
- electric or gas rotisserie (especially useful for kebabs),
- single- or double-chamber catering deep fryer,
- bread toaster,
- bain-maries,
- a set of professional knives,
- under-counter refrigerator and freezer,
- catering hood,
- power generator,
- disposable dishes and cutlery.
In case of a breakdown or the need to replace parts of any device, essential spare parts for rotisseries, electric knives, bain-maries, deep fryers, grill plates, and freezers are available at Horeca Parts in the categories: Kebab Equipment, Thermal Processing Devices, and Cooling Devices.
