Buying a coffee truck in Chicago requires lining up the right vehicle, permits, and winter-ready build before you wire funds. Budget $45k–$100k for a clean used unit or $120k–$200k new (espresso machine $8k–$20k, quiet generator/inverter $3k–$8k, wrap $3k–$6k). Source through UsedVending, Commercial Truck Trader, Roaming Hunger Marketplace, or a builder experienced with Chicago code; verify 3-compartment and hand sinks, NSF surfaces, 30–50 gal fresh/15% larger gray tank, potable hot water, fire suppression if using gas, and a 6–8kW power system to run a 240V espresso machine plus grinders. Before closing, confirm you can pass Chicago’s Mobile Food Dispenser/Preparer licensing via BACP and CDPH: commissary/shared kitchen contract (The Hatchery or Amped Kitchens), Food Service Sanitation Manager Certificate, pre-license health inspection, onboard GPS, and commercial auto/liability insurance (~$2k–$5k/yr). Plan routes around the 200‑ft rule from restaurants; leverage designated Food Truck Stands and two-hour meter limits; obtain written property permissions for private lots. For year-round service, insulate plumbing, add heat tape, a diesel heater, and overnight shore power. Register your LLC/EIN, IL sales tax, and POS. Timeline: 2–6 weeks used, 8–16 weeks custom. Test water quality, install filtration, and lock in coffee supplier before branding. Verify parking, commissary hours, and winter event demand.
