Food trucks handle more cash than most businesses today, which makes tracking sales accurately both important and tricky. Use a mobile POS system that records every transaction, separates cash from card payments, and lets you tag sales by location or event. Square, Toast, and Clover all have mobile options that work well for food trucks. The POS becomes your single source of truth for what you sold.

Reconcile cash daily. At the end of each shift, count your drawer and compare it to what the POS says you should have. Small discrepancies happen. Consistent large discrepancies mean either theft or transaction errors that need fixing. Document the count every day, even if it matches perfectly. If you ever get audited or have an employee dispute, that paper trail matters.

Deposit cash frequently. A food truck carrying several days of cash creates risk and makes reconciliation harder. Deposit after every event or at least twice a week. Your bank deposits should match your POS cash totals minus your starting drawer.

Track sales by location or event. You need to know which spots and events are actually profitable. A festival with high sales might look great until you factor in the vendor fee, extra labor, and the prep time involved. Tag every sale with where you made it so you can run reports showing revenue by location. This tells you where to focus next month and which events aren’t worth the hassle.

Texas charges sales tax on prepared food, which means most of what food trucks sell is taxable. The state rate is 6.25%, and local taxes push the total to 8% or more in the Greater Houston area. You collect this from customers and remit it to the Texas Comptroller on your filing schedule. That schedule could be monthly, quarterly, or annually depending on your sales volume. Keep sales tax collected separate from operating cash because that money isn’t yours. Spending it before the payment comes due creates a hole that’s hard to climb out of. Working with small business bookkeeping and tax services in The Woodlands can help you stay on top of filing deadlines and keep sales tax organized.

Commissary fees and vehicle costs round out the major expenses unique to food trucks. Your commissary rental hits every month whether you work or not. Vehicle expenses can be tracked using actual costs or the standard mileage rate, though actual expenses usually make more sense for a specialized food truck. Either way, log your business miles consistently because the IRS expects documentation.

Food trucks and other food service businesses have unique bookkeeping challenges. The mobile nature means more variables to track and more opportunities for things to slip through the cracks. Good records from day one make tax time easier and give you real insight into which locations and events are worth your time.