Essential Supplies Checklist for Food Trucks

Running a food truck requires careful inventory management in limited space. This comprehensive checklist covers all the disposable supplies you need to serve customers efficiently and professionally.

Food Packaging Essentials

Your packaging needs depend on your menu, but most food trucks should stock these core items:

Containers

Hinged clamshell containers (8x8 or 9x9): Hot entrées, burgers, sandwiches
Paper food boats (various sizes): Fries, tacos, street food items
Deli containers with lids (8-32 oz): Salads, cold items, prep storage
Soup cups with lids (8-16 oz): Soups, chili, stews
Aluminum foil pans (small): Hot sides, catering portions

Wraps and Packaging

Sandwich/burger wraps: Paper or foil for easy handling
Food basket liners: Grease-resistant paper for baskets
Aluminum foil sheets: Wrapping hot items, keeping food warm
Deli paper: Wrapping sandwiches, separating layers

Utensils and Cutlery

Stock both heavy-duty and standard options depending on your menu items:

Plastic forks: Standard and heavy-weight options
Plastic knives: For items requiring cutting
Plastic spoons: Soups, desserts, sides
Wooden or bamboo utensils: Eco-friendly alternative
Sporks: Multi-purpose option to reduce inventory
Utensil kits: Pre-wrapped sets save service time

Beverages and Drinkware

Cups and Lids

Cold cups (12-32 oz): Clear plastic or paper for cold beverages
Hot cups (8-20 oz): Insulated paper cups for coffee, tea, hot chocolate
Dome lids: Clear lids for cold drinks with whipped cream or toppings
Flat lids: Standard cold drink lids
Hot cup lids: Sip-through lids for hot beverages
Straws: Wrapped paper or plastic straws
Cup sleeves: Insulated sleeves for hot cups

Napkins and Paper Products

Napkins (various sizes): Beverage napkins, lunch napkins, and dinner napkins
Paper towels: Both for customers and kitchen use
Toilet paper: If your truck has a staff bathroom
Wet wipes: Individual packets for messy foods

Condiments and Portion Control

Portion Cups and Packets

Portion cups with lids (1-4 oz): Sauces, dressings, toppings
Condiment packets: Ketchup, mustard, mayo, hot sauce
Salt and pepper packets: Individual servings
Sugar packets: Regular and sugar substitutes
Squeeze bottles: House-made sauces and dressings

Bags and Carriers

Essential for customer convenience and professional presentation:

Paper bags (various sizes): Small, medium, and large for different order sizes
Plastic bags: Backup option or for wet/messy items
Drink carriers: 2-cup and 4-cup carriers
Catering boxes: For large or bulk orders

Cleaning and Sanitation Supplies

Critical for food safety and health code compliance:

Gloves: Disposable food service gloves in multiple sizes
Trash bags: Heavy-duty bags for kitchen and customer waste
Cleaning wipes: Sanitizing wipes for surfaces
Hand sanitizer: Pump bottles and individual packets
Aprons: Disposable aprons for high-volume service
Hair nets and beard covers: Required by health codes

Quantity Guidelines

For a food truck serving 100 customers per day, plan for these weekly quantities:

Food containers: 700-1000 units (varies by menu)
Napkins: 1500-2000
Utensils: 500-700 sets
Cups: 500-700 (if serving beverages)
Bags: 600-700
Portion cups: 300-500
Gloves: 2-3 boxes

Adjust quantities based on your specific menu and customer volume. Always maintain a 2-week buffer stock for emergencies.

Stock Your Food Truck

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Storage Tips for Small Spaces

Food trucks have limited storage, so optimize your space:

Use stackable containers and organizers
Store items you use most frequently at eye level
Keep backup inventory off-site or in a vehicle
Standardize container sizes to reduce SKU count
Implement a first-in-first-out rotation system
Use vertical space with shelving and hooks

Need help planning your food truck supplies? Contact our team for customized recommendations based on your menu.

Restaurant Supplies Direct