To buy a coffee truck in New York City, start with a DOHMH-ready unit you can deploy quickly, then lock in licensing, a commissary, power, and insurance so you can legally serve day one. Evaluate trucks by output and power draw: a two‑group espresso setup with grinders, fridge, and POS typically needs 7–10 kW; spec an inverter generator or lithium battery/inverter system to reduce noise and pass early‑morning curbside tests. Insist on NSF/UL equipment, a handwash sink, hot water, proper ventilation, and tank sizing (at least ~30–40 gal fresh, 45–60 gal waste). Budget: $45k–$120k used, $90k–$180k new from reputable builders; require a pre‑purchase inspection, generator hours log, and proof of DOHMH inspection history. Permitting: complete the Mobile Food Vendor Food Protection Course, obtain your Mobile Food Vendor License, secure a Mobile Food Vending Permit (waitlists exist), and register an approved commissary/depot. Add commercial auto and at least $1M liability; get FDNY permits if using LPG. Routing: target legal corridors near offices and transit, respecting setbacks from bus stops, hydrants, doorways, and crosswalks; supplement with private-property mornings. Revenue model: mornings 6–11 a.m., 150–300 cups/day, 25–30% COGS, high-margin add‑ons. Source trucks via NYC fabricators, Commercial Truck Trader, and vetted broker listings today.
