Cash flow for a food truck: the small habits that keep you liquid
Practical cash-flow habits for a mobile food business: floats, receivables, tax rainy-days and event working capital.
Profitable food trucks can still go under if cash flow slips. Here are the habits that keep you liquid.
Separate business and personal accounts
Absolute basic. Do this today if you haven't.
Weekly cash sweep
Every Monday: move a fixed % of last week's takings into a tax account and a rainy-day account. Automate if you can.
Deposits on catering
50% up front. This alone stops most cash-flow disasters.
Watch supplier terms
If a supplier pushes from 30-day to 14-day terms, it can wipe a week of your working capital. Push back or budget for it.
Know your event working capital
A big festival can require $5k-$15k of stock and wages before you get paid back at the till. Have that money before you commit.
Look at cash weekly, not monthly
A weekly glance beats a monthly panic. CartFlow's cash-flow view is designed for exactly this.