What this does that most food-truck cost templates do not: it tracks freshness and par. Your proteins and produce spoil in days, and serving something past its date is a health-code problem, not just a weak review. On the Freshness / Par sheet you enter a received date and a shelf life for each perishable, and the kit gives you the best-by date, the days left and a clear OK / USE SOON / EXPIRED flag against your working date. It also carries a par level for each item and pulls the on-hand quantity straight from your stock room, so the top-up column tells you exactly how much to prep or buy before you roll out — the two questions a service actually turns on. Many costing sheets stop at the food cost and never touch either one.

On top of that it does the money properly. On Ingredients you list what you buy — ground beef, chicken, carnitas, tortillas, buns, cheese, lettuce, tomato, onion, limes, potatoes, frying oil, sauces, drinks and packaging — with the pack price, the pack size and the usable % after trim, peel and griddle cook-loss (an 80/20 patty shrinks about 12% on the flat-top), and the cost of one gram, millilitre or piece is worked out for you. On Recipes you build each item’s bill of materials; on Products the ingredient cost, your prep and serve labour and a share of overhead — propane, commissary, permit — roll up into the true cost of one taco, burger, bowl or order of fries. Trays, boxes, cups, napkins and cutlery are counted per item, so packaging is costed and stocked too, not left out.

Pricing shows both numbers, named correctly: margin as a share of the price and markup as a share of the cost, side by side, plus the exact price for a target margin — so a "70%" target is never mistaken for the other one. Then it answers the question a truck lives or dies on: break-even in covers per day. It takes your monthly fixed costs, your trading days and your average gross profit per cover and tells you how many servings each day has to clear before the day pays for itself. And because the Sales sheet tags every line with an event or location, the Dashboard compares your pitches head to head — revenue, profit and margin for the downtown lot vs the brewery Friday vs the weekend festival — so you book the spots that actually pay.

It is also a full stock room: a reorder point built from your own daily usage and supplier lead time flags every ingredient OK, REORDER or OUT OF STOCK before you run dry mid-service. Built for Excel 2016+ and Google Sheets with classic, compatible formulas only — no macros, no add-ons, nothing locked. Any currency (one symbol cell). Sample data for a real taco-and-burger truck is filled in so every number and the chart are alive on first open; clear the yellow cells and it is yours. Every headline figure in this listing was measured from the built file, recalculated by LibreOffice and checked against an independent model of the same arithmetic.