Guide to the administrative procedures for opening a food truck
Important documents for the success of a food truck project
The success of a mobile catering project depends on the production and maintenance of standardized documents. Here is a list of essential templates to create.
The Food Truck Business Plan (Typical structure)
A professional business plan must outline :
- The Executive Summary : A two-page summary capturing the essence of the concept and key figures.
- Market Research : Analysis of the catchment area, direct competitors and customer flows.
- The Menu and Sourcing : Details of the dishes, cost price sheets and a list of local suppliers.
- Marketing Strategy: Social media activation plan and location schedule.
- The Financial Forecast : Profit and loss statement, financing plan and working capital requirement calculation.
Site Rental Agreement (Private Property)
This contract must include :
- Identification of the parties : Company registration number, registered office address, landlord’s contact details.
- Designation of the space : Dimensioned plan of the location and delimitation of the service area.
- Financial conditions : Fixed fee or percentage of turnover, payment terms.
- Duration and termination : Effective dates, notice period (often 1 month) and termination clauses for non-compliance with the rules.
- Insurance and Security : Reciprocal obligation of liability insurance coverage and compliance with fire safety standards.
Hygiene and Safety Register (PMS)
This register is the operational heart of the mobile unit :
- Temperature log sheets : Twice-daily data entry table for each fridge.
- Cleaning and disinfection plan : List of tasks (daily, weekly), products used and operator’s signature.
- Goods receipt register: Temperature checks upon delivery and condition of packaging.
- Used oil management : Collection tracking slip by the approved collector.
Application for Temporary Occupation Permit (AOT) at the Town Hall (Sample Letter)
An official request must contain :
- Object : Application for a parking permit for a mobile business.
- Activity description : Type of cuisine, originality of the concept, origin of the products.
- Vehicle specifications : Dimensions, photos, VASP certificate.
- Administrative documents : Extract from the Trade Register (Kbis), Mobile Operator Card, Professional Liability Insurance Certificate.
- Calender : Proposal of specific days and time slots.
Risk management and insurance protection
Operating a mobile kitchen exposes the entrepreneur to complex risks. Insurance coverage must be considered holistically.
- Commercial Vehicle Insurance: It must absolutely include a warranty for fixed and mobile kitchen equipment, as well as efficient troubleshooting assistance to avoid prolonged business interruptions.
- Professional Civil Liability (RC Pro): Crucial for covering damages caused to third parties, whether it be a customer’s food poisoning, a fire spreading to street furniture or a fall caused by a truck installation.
- Protection of the Leader: Depending on the chosen status (particularly for majority managers of SARLs), supplementary insurance is recommended to compensate for the shortcomings of the general scheme in the event of work stoppage.
Corporate Social Responsibility and Accessibility (ESG)
By 2026, a food truck’s brand image will be inextricably linked to its ecological and inclusive commitments.
Ecological transition and waste management
Compliance with the Anti-Waste Law for a Circular Economy (AGEC) imposes operational constraints:
- Reusable tableware: For any “on-site” consumption (if the food truck has a terrace), the use of non-disposable tableware is mandatory.
- Effluent management: Wastewater and cooking fats must be treated through specialized channels. It is forbidden to discharge them into public gutters.8
- Packaging : Opt for compostable or recyclable containers and limit over-packaging.
Accessibility for people with reduced mobility (PRM)
As an establishment open to the public, the food truck must be accessible to everyone.53
- The service counter: Part of the counter (or a removable shelf) must be located at a height between 70 cm and 80 cm to allow payment and service to a person in a wheelchair.53
- Signage : Menus must be legible, with color contrasts suitable for visually impaired people.50
- The terrace : If tables are installed on the ground, the walkway must be stable, non-slip, and at least 1.20 m wide.
Downloadable document templates.