Food Truck Flyer Ideas: Weekly Stops, Menus and Catering

A food truck flyer has a job a restaurant flyer doesn't: it tells people where you'll be next. Truck owners tape one inside the order window, drop one in every bag, leave a stack at the breweries and office parks on the route, and post the weekly version online. Below is the wording for a weekly stop schedule, catering and festival booths, plus the raw-food note that belongs on any flyer listing a dish served undercooked. A sit-down restaurant's specials work differently, and the restaurant flyer page covers those.

What to put on a food truck flyer

The route comes first, then the food. From biggest type to smallest:

Must have

1. Truck name and what you serve. "Copper Comal Taco Truck: birria tacos and quesadillas." A name alone doesn't tell a stranger it's food.
2. The stops. Day, hours and exact spot for each one: "Tuesdays, 11 AM to 2 PM, 1200 Harbor Drive, lot C."
3. Three to five menu highlights with prices. The dishes people come back for. A full menu belongs on a menu, and the menu maker page handles that layout.
4. How to check today's spot. A QR code to your schedule page, your social handle, or a text list people can join.
5. Payment. "Cards, cash and tap to pay."
6. A catering line. "Book the truck for 30 to 200 guests."

Optional

7. Dietary and allergen marks. "V" for vegetarian, "GF" for gluten-free, "S" for sesame.
8. The raw or undercooked advisory, if an item on the flyer needs one.
9. A sell-out rule. "Open until 2 PM or until we sell out."
10. The truck itself, drawn or described in its real colors, so people can spot it in a lot.
11. A stamp card. "Buy 9 burritos, get the 10th free."
12. Languages. A "Se habla español" line, or a Spanish version of the full flyer.

Food truck flyer ideas and wording

Ten food truck flyer examples for a season of stops, catering jobs and festivals, with invented names, prices and dates:

Wording that gets people to the window:

• Write the spot the way people find it. "Lot C, by the loading dock" gets someone to the window. The business park's name alone doesn't.
• Start each stop with the day. Readers look for today first, then the time, then the place.
• Name the dish, not the category. "Birria tacos with consomé" makes someone hungry. "Mexican food" doesn't.

A church dinner or a home cook selling plates by pre-order has different needs (deadlines, pickup windows, home kitchen rules), which the food sale flyer page covers.

Raw food and allergen notes for food truck menus

If a dish on the flyer is served raw or undercooked, mark it the way your menu board does. Health departments usually ask for a short warning on raw or undercooked beef, eggs, fish, poultry or shellfish: an asterisk on the item that points to a footnote such as "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness."

• Which items. Ceviche, poke, a runny-yolk breakfast sandwich, or burgers cooked to order.
• Where it goes. The asterisk next to the dish name, and the footnote in small type at the bottom of the flyer.
• Who decides. The health department that issued your truck's permit sets the exact wording, so copy what it approved for your menu board.

Allergens get the same treatment. The FDA lists nine major food allergens: milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans and sesame. If your menu board marks them, a matching key on the flyer ("S = contains sesame") keeps the two saying the same thing, and customers can check a dish before they reach the window.

Food truck flyer design tips

Make the schedule a table. Day, place and hours in three columns, one stop per row. A table is easy to screenshot and check on the way to lunch.

Show the truck people will look for. In a lot full of cars, the truck itself is the landmark. Describe your wrap colors in the flyer description ("a red truck with a white awning") so the drawing matches what they'll see.

Use food truck flyer images that match the plate. If the flyer shows three tacos with radish and lime, hand over three tacos with radish and lime. With the Photos setting, describe your real dish in detail, because the picture is newly made, not your photo.

Size the day and time for the sidewalk. The next stop's day and hours should be the biggest text after the truck name. Someone walking past the window should read it without stopping.

Give event planners their own flyer. A truck's catering flyer lists packages, the price per guest, the guest range, how far you'll drive and how far ahead to book. Make it Wide so it sits cleanly in an email. Package tiers and per-person pricing get fuller treatment on the catering flyer page.

Food truck flyer sizes and printing

Print two sizes, one for the window and one for the bag, and keep two more for screens.

A Tall design on a 4 x 6 card fills about 4 x 5.3 inches, which leaves a strip at the bottom to stamp next week's first stop. Put the window copy in a sheet protector against grease and rain. For printing, choose 2K or 4K, and see the flyer size guide for other sizes.

More food truck flyer prompts

Two more occasions, ready to paste into Flyer Maker. Swap in your own truck, stops and prices.

Lunch flyer for the Copper Comal Taco Truck. Headline: "Lunch Is Parked Outside". Every Wednesday, 11 AM to 2 PM, in the office park at 1200 Harbor Drive, lot B by the fountain. Birria tacos 3 for $12, chicken quesadilla $10, horchata $4. Order ahead for pickup by texting 555-0153, or walk up to the window. Cash and cards. Bright orange and teal design with an illustration of a taco truck parked beside a fountain.

Festival flyer for the Hickory Lantern BBQ Truck. Headline: "Find Us at Booth 12". Harvest Fair at 400 River Road, Saturday, October 10 and Sunday, October 11, from 10 AM to 5 PM. Brisket sandwich $14, pulled pork plate with two sides $16, sweet tea $3. Cards only. Book the truck for your own event at example.com/bbq or call 555-0156. Warm red and cream colors, with a photo of a smoker and sandwiches stacked on a picnic table.

How to make a food truck flyer in Flyer Maker

1. Open Flyer Maker with your route ready. In "Describe your flyer", begin with a quoted headline, list each stop with its day, hours and address, then the menu items with prices, payment, and how to check today's spot.
2. Add your truck's logo with "Add your logo".
3. Under "Size", choose Tall for the order window, Portrait for the weekly post, or Wide for catering emails.
4. Open "More options" and choose Restaurant as the Flyer type. Pick Packed under Layout for a schedule with three or more stops. Photos under Pictures suits a flyer built around a dish, and Illustration suits a drawn truck. For Colors, pick "My brand colors" and name your wrap colors in the description.
5. Add the phone number and schedule link under "Contact info". Flyer Maker sticks to the contact details you give it, so link the page you update with each day's stop.
6. Switch on "Leave a blank square for your QR code" to point people at your live schedule, and fill the empty square with your real code once downloaded. Flyer Maker doesn't draw QR codes itself.
7. Press "Create flyer", then allow about 30 seconds.
8. Go through every stop, time, price and phone number, and watch for slogans you didn't write. One fix can go in "Want to change something?" below the flyer, at a current price of 60 credits for 1K (70 at 2K, 90 at 4K). For a new week's schedule, update the description and create it again.