NAICS 722330 Quarterly Industry Report
Mobile Food Services
Comprehensive industry research for valuation professionals, business owners, buyers, and lenders
NAICS Code: 722330Sector: Accommodation and Food Services (72)Updated: Q1 2026
About This Report
This industry profile for Mobile Food Services (NAICS 722330) draws on data from the U.S. Census Bureau[6], Bureau of Labor Statistics[7], and SBA size standards database[8]. Published by Fair Market Value and updated quarterly, it provides valuation professionals, food service analysts, and business brokers with current market data. The editorial analysis reflects the independent assessment of FairMarketValue.com's research team, with all quantitative claims sourced to publicly verifiable databases.
Industry Snapshot
Key metrics for the mobile food services industry.
NAICS Sector
72
Accommodation and Food Services
Industry Definition & Overview
Mobile Food Services (NAICS 722330) encompasses establishments primarily engaged in preparing and serving meals and snacks for immediate consumption from motorized vehicles or nonmotorized carts per the U.S. Census Bureau[5]. The establishment classified is the central commissary location from which routes are serviced, not each individual vehicle or cart. Hot dog carts, ice cream trucks, and gourmet food trucks are all included in this classification.
The Census Bureau[6] reports 10,099 active businesses employing 26,594 workers, with annual payroll of $744.9 million. Per BLS industry data[7], average hourly wages run $25.95 with workers averaging 24.6 hours per week. Monthly revenue for active food trucks typically ranges from $20,000 to $50,000 depending on location quality, with daily sales targets of $400 to $2,500. Startup investment ranges from $50,000 to $250,000 for a new truck, equipment, permits, and initial inventory.
Per the SBA Table of Size Standards[8], the size standard is $9 million in average annual receipts. Mobile vendor licensing, health department permits, and commissary agreements are required in most jurisdictions. Food trucks must operate from a licensed commissary facility where units are cleaned and serviced daily. Zoning restrictions, special event permits, and location-specific regulations vary widely by city and county, making regulatory compliance a location-by-location operational requirement.
What's Included in This Industry
- Food truck meal preparation and service operations
- Hot dog cart and street food vending services
- Ice cream truck and frozen treat mobile sales
- Commissary kitchen food preparation and vehicle servicing
- Mobile catering at festivals, corporate events, and private functions
- Route planning and location scheduling across multiple service areas
- Health permit compliance and inspection readiness management
- Vehicle maintenance, equipment servicing, and fleet operations
- Point-of-sale system management and cashless payment processing
- Social media marketing and location announcement communications
NAICS Classification Hierarchy
| Level | Description | Code |
|---|---|---|
| Sector | Accommodation and Food Services | 72 |
| Subsector | Food Services and Drinking Places | 722 |
| Industry Group | Special Food Services | 7223 |
| NAICS Industry | Mobile Food Services | 72233 |
| National Industry | Mobile Food Services | 722330 |
Related NAICS Codes
| Code | Description | Relationship |
|---|---|---|
| 722310 | Food Service Contractors | Food Service Contractors operate from fixed institutional locations under management contracts, representing a different operational model from the mobile route-based service format of food truck businesses |
| 722320 | Caterers | Caterers share food preparation and transportation capabilities with mobile operators but serve organized event bookings rather than individual walk-up customers at varying street locations |
| 722511 | Full-Service Restaurants | Full-Service Restaurants operate from fixed storefronts with table service, while food trucks provide counter-service meals at rotating locations with lower overhead and facility costs |
| 722513 | Limited-Service Restaurants | Limited-Service Restaurants share the counter-service meal format with food trucks but operate from permanent locations with standardized hours rather than mobile route schedules |
| 445110 | Supermarkets and Other Grocery Retailers (except Convenience Retailers) | Supermarkets and Grocery Stores supply ingredients and prepared food items to food truck operators, serving as the primary wholesale purchasing channel for mobile food preparation operations |
| 722410 | Drinking Places (Alcoholic Beverages) | Drinking Places serve alcoholic beverages at fixed locations, with some food truck operators parking near bars and breweries to serve customers who complement their beverage purchases with food |
Geographic Concentration
Top states by share of national establishments.
| # | State | % Est. | Total Est. |
|---|---|---|---|
| 1 | California | 10.5% | 1,224 |
| 2 | Texas | 9.7% | 1,122 |
| 3 | Florida | 8.9% | 1,038 |
| 4 | New York | 5.1% | 591 |
| 5 | Oregon | 4.2% | 482 |
| 6 | Washington | 3.2% | 374 |
| 7 | Colorado | 2.9% | 341 |
| 8 | Pennsylvania | 2.9% | 334 |
| 9 | Ohio | 2.8% | 328 |
| 10 | North Carolina | 2.6% | 307 |
% Of Establishments
0%
11%
Source: County Business Patterns, U.S. Census Bureau[3]
SBA Lending Summary
2,520
Total SBA Loans
$256.9M
Total Loan Volume
$102K
Average Loan Size
9 yrs
Average Loan Term
10.61%
Average Interest Rate
10,352
Jobs Supported
Source: SBA 7(a) Program Data, U.S. Small Business Administration — FY 2025[4]
Key Insight: Per the SBA Table of Size Standards[8], Mobile Food Services (NAICS 722330) has a size standard of $9 million in average annual receipts for federal contracting purposes. SBA microloans[9] and 7(a) loans support vehicle purchase, kitchen equipment, and working capital for food truck operators entering or expanding in this growing sector. Additionally, 504/CDC loans[10] provide long-term, fixed-rate financing for major fixed assets such as real estate and equipment.
Top SBA Lenders
| # | Lender | Loans | Volume | Avg Loan |
|---|---|---|---|---|
| 1 | Wells Fargo Bank National Association | 160 | $42.2M | $264K |
| 2 | The Huntington National Bank | 344 | $26.8M | $78K |
| 3 | Manufacturers and Traders Trust Company | 192 | $13.0M | $68K |
| 4 | Readycap Lending, LLC | 64 | $11.3M | $176K |
| 5 | KeyBank National Association | 96 | $11.2M | $116K |
Frequently Asked Questions
Common questions about this industry.
What types of businesses are classified under NAICS 722330?
NAICS 722330 covers establishments preparing and serving meals and snacks for immediate consumption from motorized vehicles or nonmotorized carts per the U.S. Census Bureau[5]. The classified establishment is the central commissary location, not each individual vehicle. Hot dog carts, ice cream trucks, and gourmet food trucks are all included in this industry classification.
How large is the U.S. mobile food services industry?
The Census Bureau[6] reports 10,099 active businesses employing 26,594 workers, with annual payroll of $744.9 million. Per BLS data[7], average hourly wages run $25.95 with workers averaging 24.6 hours per week. Growth has accelerated as food trucks expand beyond traditional urban centers into suburban markets, corporate campuses, and event venues.
What are realistic startup costs for a food truck business?
Startup investment typically ranges from $50,000 to $250,000 depending on vehicle condition and equipment choices. New truck builds cost $75,000 to $200,000, used trucks $15,000 to $100,000, and kitchen equipment adds $20,000 to $45,000 per industry benchmarking data. Permit and licensing costs range from $1,800 to $28,000 depending on jurisdiction. Monthly operating costs of $6,000 to $28,000 cover fuel, wages, food costs, maintenance, commissary fees, and insurance.
What is the SBA size standard for mobile food services?
Per the SBA Table of Size Standards[8], the size standard is $9 million in average annual receipts calculated over the preceding five fiscal years. SBA microloans support smaller startup operations, while 7(a) loans fund vehicle purchases and kitchen equipment for qualifying operators building or expanding food truck businesses.
What profit margins can food truck operators expect?
Net profit margins average 6 to 10 percent, with well-managed operations reaching 15 to 20 percent per industry survey data. Gross margins of 55 to 70 percent on food sales are necessary to absorb high operating costs including fuel, labor, commissary fees, and vehicle maintenance. Monthly revenue for active trucks typically ranges from $20,000 to $50,000 depending on location quality, with break-even timelines of 6 to 18 months for successful operators.
What permitting and health department requirements apply?
Mobile vendor licensing, health department permits, and commissary agreements are required in most jurisdictions per local health department regulations. Food trucks must operate from a licensed commissary facility where units are cleaned and serviced at least once daily. Health inspections result in letter grades that must be posted. Location-specific zoning restrictions, fire code requirements, and special event permits vary considerably by city and county.
How important is location selection to food truck success?
Location selection is the primary revenue driver, with daily sales potential varying 4 to 6 times based on location quality per BLS industry data[7]. High-traffic areas near office parks, university campuses, entertainment districts, and event venues generate the strongest sales volumes. Route diversity across multiple locations reduces dependency on any single spot and spreads regulatory exposure across jurisdictions. Understanding local parking regulations and permitting requirements is essential before committing to regular service locations.
What menu strategies support food truck profitability?
Menu specialization in specific cuisines or dietary categories supports premium pricing and customer loyalty compared to generic offerings per industry practice. Food cost control is critical given that gross margins of 55 to 70 percent are necessary to cover high operating expenses. Limiting menu size reduces waste and speeds service while maintaining focused quality. Operators serving high-traffic lunch locations often focus on speed and volume, while evening and event-focused trucks can pursue higher-margin specialty items.
Sources & References
Government datasets and editorial sources used in this report.
- [1]U.S. Bureau of Labor Statistics, Quarterly Census of Employment and Wages bls.gov
- [2]U.S. Census Bureau, Economic Census census.gov
- [3]U.S. Census Bureau, County Business Patterns census.gov
- [4]U.S. Small Business Administration, SBA 7(a) Loan Program Data data.sba.gov
- [5]U.S. Census Bureau census.gov
- [6]Census Bureau data.census.gov
- [7]BLS industry data bls.gov
- [8]SBA Table of Size Standards sba.gov
- [9]SBA microloans sba.gov
- [10]504/CDC loans sba.gov
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