Food Truck Inventory: List and Template
By mise · Updated September 29, 2026
Quick answer: food truck inventory is counted twice per event: when you load and when you unload. With par levels per event size you stock enough without overfilling a small space.
On a truck you cannot run to the storeroom. Running out mid-service ends the day early.
What to count in a food truck
| Category | What it includes | How often |
|---|---|---|
| Proteins & cold | Meat, cheese, sauces | Load and unload |
| Dry | Buns, fries, spices | Load and unload |
| Packaging | Clamshells, cups, napkins | Weekly |
| Drinks | Cans, water | Load and unload |
Step by step
- Set pars per event size (100, 300, 500 covers).
- Count when loading.
- Count when unloading.
- Log waste at the end of the day.
Mistakes that throw the count off
- Stock kept at the commissary not counted.
- Packaging forgotten.
- Comped food not logged.
How mise helps
Scan the barcode with your phone camera or snap a photo of the label; mise's AI finds the product and categorizes it with name, brand, category, photo and price. Scan items when loading and unloading; the commissary can be a second location. Every count is saved with a date and a name, par levels warn you before you run out, and you see shrinkage and food cost for the period without building a spreadsheet.
Scan the barcode or snap a photo: mise's AI finds the product and categorizes it. 7-day free trial, then US$33 a month (£26 in the UK).
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Frequently asked questions
How do I set par levels for a food truck?
From covers per event: sales per cover × expected covers + 10%.
Is there an inventory template?
Yes: item, unit, par, count and variance. With mise you count by scanning and export to Excel or PDF.
How much does mise cost?
A 7-day free trial, then US$33 a month per location (£26 in the UK).