Look, I've talked to a lot of people launching their first food business in 2025. Most start with the same question: "Which cart should I get?"

Thing is, there's no one-size-fits-all. A Mexican hot dog cart crushing it in LA isn't the same bet as an ice cream cart on Florida beaches. Neither competes with a full ice cream trailer at festivals.

Picking the right food cart for sale isn't just budget. It's market, margins, costs, hustle. Let me break down every option with real numbers.

The Four Plays: What You're Actually Buying

When we say food carts for sale, we mean four businesses:

1. Food carts (push carts) – Lowest cost, highest mobility

2. Mexican hot dog carts – High-margin, regional dominance

3. Ice cream carts – Seasonal, killer margins

4. Ice cream trailers – Full kitchen, bigger investment

Each targets different customers, locations, seasons. Wildly different economics.

Mexican Hot Dog Carts: Regional Goldmine

California, Texas, Arizona, Nevada—you've seen them. Mexican hot dog carts with mayo, mustard, cheese, jalapeños. Sometimes tamales.

Why they crush:

• Startup: $2,500–$7,000 (steam wells, griddle, fridge)

• Margins: Hot dog COGS $0.60, sell $5–$8 = 30-40% food cost

• Daily peak: $300–$600 (May-Oct), $100–$200 off-season

• Year 1 net: $33K–$40K working 5 days/week

Late-night bars, post-game crowds = gold. But regulations vary—some cities brutal.

Ice Cream Carts: Stupid Good Margins

Ice cream? Profit margins are ridiculous.

The math:

• Soft serve COGS: $0.80, sell $5–$7 = 85% gross margin

• Startup: $3,000–$8,000 (solid refrigeration critical)

• Peak season: $600–$1,200/day (parks, beaches)

• Year 1 net: $40K–$60K (May-Oct only)

No cooking, light regulations, fastest payback (2–4 weeks peak season).

Ice Cream Trailers: Scale It Up

Full commercial kitchen on wheels.

Changes everything:

• Startup: $25K–$85K + truck to tow

• Capacity: 500–1,000 servings/day

• Events/festivals: $1,500–$3,000/gig

• Staff: 2–3 people ($2K–$4K/month labor)

Higher volume, longer payback (18–24 months). Perfect for fairs, weddings.

Standard Food Carts: Flexible Entry

Push cart, any menu. Lowest barrier.

• Startup: $1,500–$5,000

• Flexibility: Change locations daily

• Scalability: Buy 2nd, 3rd cart, hire operators

• Daily: $300–$1,000 depending on menu/location

Test markets before doubling down.

Comparison Table: Head-to-Head