Here are some key realities regarding operating a food truck business on the road in India, based on my current understanding and extensive experience in this space.
We aim to provide you with a clear and comprehensive overview to help you make informed decisions.
It’s important to understand that there’s currently a significant lack of specific licenses or certifications at a pan-India level that explicitly authorize food trucks for on-road vending operations.
While you might come across various forms of legal paperwork, it’s crucial to recognize that these don’t automatically translate into a license to conduct sales from the roadside using a food truck.
For instance, the existing “Food Carts” category under Brihanmumbai Municipal Corporation (BMC) or Food Safety and Standards Authority of India (FSSAI) hawking licenses is not designed for the operational complexities of a food truck.
Furthermore, standard FSSAI licenses, as well as Gomasta or Shops & Establishment licenses, are primarily intended for fixed, stationary establishments and do not account for the mobile nature of a food truck.
Essentially, any form of selling food from a truck on a public road is legally considered hawking. However, food trucks present a unique challenge as they don’t fit neatly into the traditional framework established for hawking licenses, which typically caters to pushcarts or individuals moving on foot.
Even licenses such as the “Mobile Food Vending Licence” or “Mobile Canteen” issued by the Food and Drugs Administration (FDA) department often come with restrictions, generally not permitting cooking and selling directly from within the vehicle itself and are more geared towards transportation and distribution.
This absence of a clear and unified certification system frequently leads to confusion, and unfortunately, there are instances where individuals might be misled by licenses that don’t truly permit the kind of on-road operation they envision for a food truck.
Ultimately, operating a food truck on public roads often means navigating the regulations of the Regional Transport Office (RTO) concerning vehicles and the BMC’s hawking rules, where a food truck can frequently be viewed as an unauthorized entity.
Operating or engaging in vending activities with a food truck directly on public roads is not permitted under current regulations.
Similarly, the use of live fire or gas cylinders for cooking purposes on public roads is also typically restricted due to safety concerns.
Public roads within urban areas are often categorized into different zones, such as corporate zones, no-parking zones, and designated hawking zones.
It’s common that these established zones do not readily accommodate hawking or selling from vehicles, particularly in densely populated cities like Mumbai where space is a premium.
Based on my experience and observations, the most legally straightforward and practical way to operate a food truck business at present is on private land, within the premises of commercial properties, or inside residential societies or corporate campuses.
This is contingent upon obtaining a valid No Objection Certificate (NOC) from the respective landowner or property management.
In such off-road setups, operational activities can often proceed more smoothly, and it’s advisable to consider using induction cooking methods as an alternative to live fire or gas, which might have additional restrictions even on private property.
It’s worth noting that government bodies in major metropolitan cities are aware of the challenges associated with legalizing on-road food trucks, primarily due to significant concerns related to space availability, traffic management, and potential conflicts of interest with existing brick-and-mortar establishments.
Therefore, a comprehensive understanding of the specific local rules and regulations is absolutely crucial before embarking on such a business venture.
Drawing from observations in the USA and other countries, successful and sustainable food truck businesses often operate within designated food truck zones, public parks with designated vending areas, or other dedicated spaces that have specific rules, schedules, and often the necessary infrastructure.
Considering the realities of on-road operations, I would generally advise against renting a food truck for a short-term experimental venture, especially if your primary intention is to operate on public roads.
The financial costs associated with renting a food truck can be quite substantial and typically include an upfront advance rent payment, a security deposit specifically for road safety, the ongoing expenses of a driver, fuel costs, and toll charges.
Additionally, depending on the intended operating locations, there might be informal fees or “charges” to consider.
Furthermore, the kitchen space within a rented food truck is often quite limited, which can impact the complexity and efficiency of your menu preparation.
It’s also important to consider the essential infrastructure required for smooth operations, such as adequate overhead water tanks and dispensing systems, as well as proper heat insulation for the cooking area.
Securing a reliable power source, whether through a generator or access to stable external electricity, is also a critical factor.
For most comprehensive food truck menus, having access to a separate back-end kitchen for prep work and storage is highly advisable, and the logistics of your supply chain will need careful planning and execution.
|
Average Mid Size Truck Rental |
|
| Monthly Rent | 25,000 |
| Deposit (6 months) | 1,50,000 |
| Driver Expense | 18,000 |
| Diesel Expense | 5,000 |
| ON Road (RTO) Hafta | 5,000 |
| ON Road (RTO) bmc | 5,000 |
| ON Road (patrol) beat | 5,000 |
| Miscelaneous expense | 5,000 |
| 2,18,000 | |
If you would like to discuss these points in more detail or explore potential strategies and solutions for your food truck business idea,
Please don’t hesitate to reach out to us You can contact me at +91 810810 9069 or via email at info@mumbaifoodtrucksociety.com to schedule a convenient time for a discussion.
We offer a complimentary initial phone consultation to gain a deeper understanding of your specific business concept and objectives.
For more in-depth, in-person consultations, which typically last between 1.5-2 hours, there is a seating fee applicable, and I kindly request your understanding regarding the time and expertise involved.
We are also open to exploring potential business collaborations or team-ups based on our further discussions and an assessment of the project’s feasibility.
An association of food truckers since 2014
SOCIETY ACT (E) 1860 & BOMBAY PUBLIC TRUST ACT (S) 1950
G.B.B.S.D/1150/2016
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