It’s the classic scenario. You have the idea, you have the passion for cooking, and you have this dream of freedom. So, what is the very first thing you do?
You open the classifieds. You look for a vintage Citroën H van or a gleaming Airstream trailer. You already picture yourself behind the wheel, driving across Swiss roads.
Stop.
If your goal is starting a food truck in Switzerland and actually making a living from it, buying the vehicle first is statistically the decision most likely to lead you to failure.
It is a mistake that ties up an average of 45,000 CHF (the observed market price for a fully equipped vehicle meeting standards) right when your cash flow is vital.
Here is why your obsession with the "truck" is killing your business, and the exact order in which you should proceed.
1. Shiny Object Syndrome (vs. Reality on the Ground)
Buying the truck is reassuring. It’s concrete. Once you have the keys, you feel like an entrepreneur. But in reality, you are just the owner of an expensive utility vehicle.
The problem? A truck doesn’t magically generate customers.
In Switzerland, regulations for itinerant trade are strict. If you buy a 7-meter long truck only to realize later that the most profitable spots in your city (markets, festivals, private plazas) only accept vehicles up to 5 meters... you have lost.
You have a magnificent tool, but it is unusable where the money is.
2. The Trap of Cantonal Hygiene Standards (SCAV)
Starting a food truck in Switzerland means navigating an administrative maze. Although the Law on Foodstuffs is federal, its application is controlled by cantonal laboratories (e.g., SCAV in Romandie, Kantonales Labor in German speaking regions).
Imagine: you buy an imported second-hand truck. "A great deal," you think. You arrive at the mandatory inspection. Verdict:
- The stainless steel is not compliant.
- The autonomous hot water system is insufficient (simple jerrycans are often rejected).
- The cold chain is not guaranteed for summer temperatures.
Result? You must reinvest 10,000 to 15,000 CHF in renovations (electrical compliance, plumbing, surfaces) in a truck you just bought. Your "great deal" becomes a financial sinkhole.
3. Market Validation ("Test" before "Cash")
Entrepreneurs who succeed in this business understand one thing: you don’t build a business around a truck, you build a truck around a business.
Before signing a lease or draining your savings account, you must validate your concept. Have you ever had strangers (not your family) taste your product? Are they willing to pay 18 CHF for it?
The smart approach to starting a food truck in Switzerland looks more like this:
- The Concept: Define your offer and your ideal client.
- The Sale: Find private events or companies interested in your catering.
- The Rental/The Lean: Rent equipment or start under a tent for your first events.
- The Purchase: Once you have cash flow and signed contracts, buy the truck exactly suited to your actual needs.
4. The Alternative: Targeting Private Events (B2B)
Here is where the majority gets it wrong. Street vending (pure street food) is tough: unpredictable weather, rushed passersby, expensive spots.
True profitability lies in privatization (weddings, birthdays, corporate meals). This is the core of the model we advocate at Mobile-food.ch.
If you buy an old "stylish" truck that breaks down on the highway on the day of a wedding for 100 guests, your reputation is destroyed. For B2B, reliability trumps looks. By buying too soon, you risk choosing "style" over "operational reliability."
Conclusion: Keep Your Cash for Marketing
45,000 CHF is a colossal marketing budget. It’s enough to pay for a perfect website, professional photos of your dishes, and months of targeted advertising to fill your order book.
Don't be a "truck owner." Be a mobile catering entrepreneur.
Do you want to test your concept before launching? Register on Mobile-food.ch. We connect event organizers with the best food trucks in Switzerland. It is the best way to see if your offer pleases, without risking your savings.
