Starting a food truck in Indiana is a significant undertaking that can take anywhere from several months to over a year. The journey involves careful planning, securing the right legal documents, and navigating operational regulations. However, with lower startup and operational costs than traditional restaurants, a well-run food truck can be a highly profitable venture, potentially exceeding the typical 3-5% restaurant profit margin.

Whether your goal is to operate a single neighborhood truck, build a regional fleet, focus on event catering, or test a concept for a future restaurant, the foundational steps are the same.

Before you can serve your first customer, you need to build a solid business framework.

1. Develop a Business Plan: Create a comprehensive plan that outlines your food concept, target market, marketing strategy, and detailed financial projections. This document is essential for securing funding and guiding your decisions.

2. Secure Funding: Determine your startup costs and explore funding options, which could include loans, investors, or personal savings.

3. Acquire Your Vehicle: Choose a truck or trailer and ensure it is properly equipped and configured to function as a mobile kitchen that meets state health codes.

4. Establish a Commissary: Rent space at a licensed commercial kitchen for off-truck food prep, storage, and cleaning, as required by many local health departments.

5. Build Your Menu & Team: Finalize your menu, source your ingredients, and hire a skilled and reliable team to help you operate.

Navigating Indiana's specific licensing requirements is a critical step. Each permit serves a distinct purpose in ensuring your business is legal, safe, and compliant.

1. Business License: This is your foundational license to operate and stay compliant with state and local taxes. It's issued at the city or county level, and you'll need one for each jurisdiction you operate in. Requirements include an EIN, a registered business name, and a business plan.

2. Mobile Food Facility Permit ($150/year): This permit certifies that your truck itself is a safe and sanitary environment for preparing and serving food. Approval is based on your menu, onboard equipment (e.g., fryers, griddles), and waste disposal methods.

3. Public Health Permit ($100 - $1,000+): To comply with the Indiana Health and Safety Code, you must obtain this permit from your local public health department. The process involves an application and a successful physical inspection of your truck. Costs vary based on the risk level of the food you serve.

4. Food Seller's Permit ($0, deposit may be required): This permit, obtained through the SBA, authorizes you to collect sales tax on the food you sell. While there is no application fee, a security deposit may be requested.

5. Employee Health Permit / Food Handler's License (Up to $15 per employee): Every employee who handles food must obtain a Food Handler's License by passing a food safety test. Staff members have 30 days from their date of hire to get certified.

6. Liquor License ($1,000 - $5,000): It is important to note that food trucks in Indiana generally cannot acquire a full, regular liquor license. You may be able to get temporary permits for specific events, but alcohol sales should not be a central part of your business model.

Once you are licensed, you must adhere to a variety of laws and regulations to maintain your good standing.

1. Health and Safety Standards: Your truck will be subject to regular health department inspections. Maintaining impeccable cleanliness, proper food storage temperatures, and safe hygiene practices is crucial to avoid fines or shutdowns.

2. Zoning and Parking Restrictions: One of the most significant challenges is navigating local parking laws. Cities designate specific zones and time limits for food trucks and often restrict parking near brick-and-mortar restaurants. Thoroughly research the rules for every location you plan to visit.

3. Fire and Safety Codes: Food trucks using cooking equipment like propane tanks and fryers must comply with strict fire department regulations. This includes installing a certified fire suppression system and having the appropriate extinguishers on board.

4. Labor Law Requirements: Even with a small team, you must adhere to all federal and state labor laws, including minimum wage, overtime pay, and mandated employee breaks.

5. Insurance Coverage: Protecting your business from risk is essential. You will need a comprehensive insurance plan that includes general liability, commercial auto insurance for the vehicle, and workers' compensation for your employees.

Operating a food truck trailer means running a restaurant on wheels, and it comes with a unique set of rules to ensure public safety and legal compliance. To launch successfully, you must understand and implement the following essential requirements for your mobile kitchen.

1. Sanitation and Hygiene Standards Your trailer is subject to rigorous health inspections, and passing them is non-negotiable. Key mandates include:

- Interior Surfaces: The inside of your unit—walls, floors, and counters—must be made of smooth, non-absorbent materials that are easy to sanitize.
- Sinks: Separate sinks are obligatory: one exclusively for handwashing and a three-basin system for properly washing, rinsing, and sanitizing all dishes and utensils.
- Temperature Control: Your mobile unit must be equipped with commercial-grade refrigeration and hot-holding equipment to maintain food at temperatures that prevent bacterial growth.
- Air Quality: A proper ventilation system with an exhaust hood is mandatory if you use heat-producing equipment like grills or fryers to manage fumes and airborne grease.

2. Power and Fuel System Codes The utility systems in your trailer must adhere to strict safety codes.

- Propane Systems: Any onboard propane is subject to fire safety regulations, which govern how tanks are secured, ventilated, and connected with commercial-grade hoses and regulators.
- Electrical Grid: A licensed electrician must professionally install the trailer’s entire electrical system to meet commercial standards. This includes installing Ground Fault Circuit Interrupter (GFCI) outlets to prevent electrical shock near water sources.
- Generators: If you use a generator, it must comply with local ordinances regarding ventilation, noise levels, and exhaust emissions.

3. Roadworthiness and Structural Safety Your trailer must be safe both as a kitchen and as a vehicle on the road.

- DOT Compliance: Your trailer’s compliance with Department of Transportation (DOT) rules is fundamental. It must be properly registered with working lights, signals, and brakes.
- Fire Suppression: A built-in, automatic fire suppression system is often a legal necessity, particularly for trailers that utilize deep fryers or open-flame cooking equipment.
- Weight Compliance: You must strictly follow the trailer’s maximum load capacity and ensure the weight is distributed correctly to allow for safe towing.

4. The Commissary Kitchen Requirement: Most health departments will not permit a food trailer to operate without a formal agreement with a licensed commissary kitchen. This off-site facility serves as your operational hub for bulk food storage, major prep work, and sanitation.

5. Waste Disposal Protocols You must have a clear system for managing all waste generated by your business.
- Wastewater Management: An onboard holding tank is required for all used water (gray water). Regulations typically demand this tank have a capacity at least 15% greater than your freshwater tank.
- Garbage and Grease: You are responsible for the clean disposal of all trash and used cooking oil at approved facilities.

6. Business Identification and Signage: Local ordinances often stipulate how your business must be identified. This usually includes displaying your business name clearly on the trailer's exterior at a regulated size.

7. Onboard Fire Safety Equipment: It is mandatory to carry specific, certified fire extinguishers at all times. You will need a Class K extinguisher designed for grease fires and a versatile Class ABC extinguisher for all other common types of fires.