The Eight Most Popular Concession Menus in America

If you’re trying to come up with a food truck menu, starting at the most popular concession items is a good place to start. Veteran concession owners at fairs and carnivals across the United States have been selling items like kettle corn, hot dogs, and amped up waffle fries for decades. Not only are these food items sharable, but their extremely high-margin as a vendor.

With that being said, here are some of the timeless menu items you could add to any concession or food truck business. Best of all, any of these these concepts could be used for decades to come to build a mobile food business.

Taco Trailer

The originator of all things food truck in the United States (not counting New York’s famous hot dog carts), and in more ways than one. Having garnered much love and attention through the years, taco trucks still provide the basis for a plethora of new owners, whether they’re looking for an easily recognizeable mobile package to fill with their unique creations, or simply stepping back to display the love of the food they grew up on. You could easily say there are two main groups in this category, each just as important in their own ways.

Traditional Trucks

Truly the very first class of food trailers and trucks to hit the streets here. There’s no gimmicks, no flashy name or expressed need to wow the customer with something new and unique (usually). These are the simply adorned, often plain-looking vehicles, maybe with an odd looking mascot on the side, shelving out classic masa tortillas filled with a variety of grilled and cooked meat that one expects to see from a cart in Mexico. They’re cheap, delicious, and often are one of the few businesses that give us the option for stewed skin, tripe, animal cheek/maw, and other ‘specialty cuts’ which tend to gross most folks out. But those people are just weak, WEAK! The rest of us revel in the savory, soul-filling latin street fair.

Example: Tacos La Fonda in Los Angelas Fusion/Contemporary Taco Trucks

Though the traditional style may have been the first trucks to hit the street, it’s likely the fusion trucks that started boosting interest and awareness in this new trend. Who now hasn’t heard of some Korean/Asian-Latin fusion truck, filling copious tacos and burritos with oriental chile-spiced pork and short ribs. And it doesn’t stop there, one can easily look and find trucks that fill their tacos with Indian, Italian, French, classic US ingredients, not to mention the many Fish Tacos, and a whole buttload of trucks that just fill their menus with who knows how many different fillings, familiar and not. These are the jazzed up forerunners of our food truck world, having begun the trail of innovation whilst offering delicious, palate-teasing options in tortilla packages (masa, flour, corn, you name it). They aren’t usually as cheap as the traditional, but one can find more versatility and trendy excitement to hit their current cravings.

Example: Seoul Taco in St. Louis

Hamburger or Slider Truck

Whether they’re thick, flat, stuffed, or stacked; piled with the oddest of ingredients, more meat, or a simple slice of tomato and cheese; put between sesame seed, pretzel, or English muffin bun; the fact of the matter remains, we just can’t seem to get enough of the gloriously grilled ground meat patty that is the burger can we? They’re featured in restaurants across the country, from the simplest dives to the fanciest Vegas hotels, so it only makes sense that they’ve graced the truck scene to such a similar degree.

Sliders are popular in almost every sort as a more portable version, but despite the mess the bigger burger trucks still garner excess popularity with their juicy, savory sandwiches. There are of course different styles (my own city has one purely evocative of the old 50’s diner burger, but with cooky toppings, superimposed next to one that’s completely thick meat-focused, pretzel bun monsters), but the focal point is always the same.

Example: Baby’s Badass Burgers in Los Angelas (and other locations)

Hot Dog Cart

Well, hot dog and Sausage cart. These vendors often display the heights of portability, both in their own tiny carts able to move to any street corner (within permit regulations of course), as well as they highly ease-of-consumption food that is the classically encased sausage stuffed between a hot dog bun. Highly classic wiener carts are still seen to much acclaim, and have bolstered many franchise opportunities for people to start their own small business and make their own happy living career.

However, there’s also been quite the emergence since the truck-craze started of contemporary, hand-made wieners and sausages by individual entrepreneurs and restaurants alike. Often offered with their own homemade pickles, mustards, ketchup and other condiments, perhaps with a side of their own hand-fried potato chips (this is making me hungry, wish the sausage cart that’s in my city was closer), these have offered a new height to the experience.

Of course, not all dog-based businesses keep small; some still vend from a bigger truck or, in a particular case, a giant purple bus that slung out organic hot dogs piled with the most delicious toppings of beet slaw, mango relish, and other homemade delights. And that’s just the start, for if there’s anything we can learn from trends in the food truck world, it’s the simplest and most basic of foods that can be (and often have been) adapted and offered in a variety of fashions.

Example: Dante’s Inferno Dogs in Seattle

Pizza Truck

Despite the often-cumbersome vehicle requirements, and relative mobility lack, required in a pizza truck, one can often find at least a couple of these vehicles in every major truck city. Though many could easily cook a pizza out of a regular or long, baking-style oven, most pizza truck owners insist on the use of a large, portable wood-fired oven for quality. These are usually attached at the end of a trailer or stuffed inside the already small space in one way or another. However it happens, either way it results in crispy charred crust, melty cheese, and the goodness of whatever other toppings they inspire.

Example: TRU Pizza in MinneapolisBanh Mi Belter

Easily the most interesting discovery popularized by the food truck craze, the Banh Mi sandwich is now a much loved items throughout the states. Vietnamese in origin, this pickled-veggie-slaw, cilantro, cucumber, jalapeno, and meat(often pork and pate)-stuffed baguette sandwich, when done right and with the proper crispy bread, turns into many a person’s favorite lunch time item. Often featured with Vietnamese and other asian-inspired trucks (and some pork/bacon focused ones), this trend has quickly moved to launch operations based solely on different versions of this munchy sandwich, sometimes served alongside Boba Tea. And its fan bases always have their favorites; I still have yet to find a bahn mi more satisfying than the first truck I’ve ever been to.

Example: Lone Wolf Banh Mi in Tulsa

BBQ Truck

As neighborhood festivals and events had drawn center for various bbq catering tables, a-la the sorts of groups one would find in competitions, so did some of the new food-focused business owners start serving their fare out of a truck. In fact, next to the Taco trucks, BBQ Catering Trucks were likely the second major category to notably enter the streets.

I can’t count how many Jamaican BBQ, Pulled Pork, and other such vehicles I’ve seen at the random jazz festival held in random city suburbs. These have of course made a fast transfer to the city streets, especially in the southern states, offering vehicles both plain-colored and flashy with loads of smoked pork, beef, and turkey offered with traditional sides. The good ones are usually quite big to allow space for the required smokers, along with the retail prices compared to other trucks (bbq food almost always more expensive, whether it’s restaurant or mobile).

BBQ truck.

Pretzel Items

Pretzels are relatively inexpensive to produce, which makes them an attractive option for concession businesses. The basic ingredients—flour, water, yeast, salt, and baking soda—are all low-cost items, allowing for high-profit margins. The preparation process is straightforward, and with proper equipment, you can produce large quantities efficiently.

Free Samples to Drive Sales

One effective strategy to increase sales is to offer free samples. The enticing aroma and taste of freshly baked pretzels can attract potential customers. By giving out small pieces as samples, you can entice people to purchase a full-sized pretzel, increasing overall sales and customer satisfaction.

Pretzel with cheese dip.

Dip Options and Upgrades

To differentiate your pretzels from competitors, offering a variety of dips and upgrades can be highly effective. Here are some popular dip options:

Cheese Sauce – A classic choice that pairs perfectly with pretzels.
Mustard – From classic yellow to spicy or honey mustard, this option appeals to various tastes.
Chocolate or Caramel Sauce – Sweet dips can turn a savory snack into a delightful dessert.
Ranch or Garlic Butter – These savory options add a rich flavor to the pretzel experience.
Marinara Sauce – For a pizza-inspired twist, this dip is a great option.

Additionally, you can offer upgrades and variations to enhance the customer experience:

Stuffed Pretzels – Pretzels filled with cheese, jalapeños, or other ingredients.
Pretzel Bites – Smaller, bite-sized pieces that are easy to share and enjoy.
Flavored Pretzels – Coated with cinnamon sugar, parmesan, or other seasonings.
Pretzel Dogs – Mini hot dogs wrapped in pretzel dough for a hearty snack.
Combo Meals – Pairing pretzels with drinks or other snacks for a complete meal option.

By providing these dip options and upgrades, you can cater to a wider audience and increase the perceived value of your pretzels, leading to higher sales and customer loyalty.

Nachos

Nachos are a cost-effective concession item due to their simple and inexpensive ingredients. The basic components—tortilla chips, cheese, and jalapeños—are all affordable and can be purchased in bulk. The preparation process is quick and requires minimal equipment, which keeps overhead costs low and allows for high-profit margins.

Topping Options and Upgrades

To differentiate your nachos from the competition, offering a variety of toppings and upgrades can enhance the customer experience and increase sales. Here are some popular topping options:

Cheese Variations – Different types of cheese, such as cheddar, Monterey Jack, or nacho cheese sauce.
Meats – Options like ground beef, shredded chicken, pulled pork, or seasoned steak.
Vegetables – Fresh toppings like diced tomatoes, onions, bell peppers, and jalapeños.
Beans – Refried beans, black beans, or pinto beans for added protein.
Salsas and Sauces – A variety of salsas, guacamole, sour cream, and hot sauces.
Olives and Pickled Jalapeños – For added flavor and texture.

Additionally, you can offer specialized nacho variations and combo deals to attract different customer preferences:

Loaded Nachos – Fully loaded with meat, beans, vegetables, and multiple sauces.
Vegetarian Nachos – Featuring a generous mix of veggies, beans, and cheese.
Vegan Nachos – Using dairy-free cheese and plant-based toppings.
Nacho Bowls – Layered in a bowl for easier eating on the go.
Combo Meals – Pairing nachos with drinks, churros, or other snacks for a complete meal.

By providing these topping options and upgrades, you can cater to diverse tastes and dietary preferences, increasing the perceived value of your nachos and encouraging repeat purchases.

Popcorn / Kettle Corn

Popcorn and kettle corn have exceptionally high-profit margins. The primary ingredients—corn kernels, oil, sugar (for kettle corn), and salt—are very inexpensive. Bulk purchases of these ingredients further reduce costs. Given that a small quantity of kernels expands significantly when popped, the cost per serving is minimal, allowing for a substantial markup.

Easy to Make

The process of making popcorn and kettle corn is straightforward and requires minimal training. Popcorn machines and kettles are user-friendly, and the preparation involves a few simple steps:

Popcorn – Heat the oil, add kernels, and season with salt or other flavorings.
Kettle Corn – Combine kernels with oil and sugar in a heated kettle, stirring until popped and coated.

This simplicity ensures consistent product quality and quick service, crucial for high-volume concession stands.

Selling kettle corn at an event.

Low Startup Costs

Starting a popcorn or kettle corn business requires a relatively low initial investment. Essential equipment includes popcorn machines or kettles, which are affordable and durable. Additional costs involve basic supplies like kernels, oil, flavorings, and packaging (e.g., bags, boxes). The overall setup is minimal compared to other food concession businesses, making it an attractive option for new entrepreneurs.

Strong Demand

Popcorn and kettle corn enjoy consistent demand across various venues and events, including:

Movie Theaters – Popcorn is a staple snack.
Sporting Events – A popular choice for spectators.
Fairs and Festivals – Kettle corn is a crowd favorite.
Amusement Parks – Both options are enjoyed by visitors.
Farmers Markets – Freshly made kettle corn attracts shoppers.

The universal appeal of popcorn and kettle corn ensures a steady customer base. Additionally, the versatility in flavoring (butter, caramel, cheese, etc.) caters to diverse tastes, enhancing their attractiveness.

Desert Concepts

They might not be as numerous as savory trucks, but the world of sweet-based vehicles has garnered a huge customer base. These trucks come in many styles, but there are a certain few that seem to keep standing out.

Ice Cream

I’m not talking about the old-school popsicle sellers with music ringing (though there are still certainly plenty of those), but the bevy of vans rolling out with hand crafted, smooth, creamy frozen custard made to be piled on top of a fresh waffle cone. Whether the flavors are rich and classic or vibrant and new, one simply can’t argue with the wonders, mobility, speed, and affordability of an occasional ice cream treat. Oh, and don’t forget all the shaved ice trucks out there.

Example: Van Leeuwen Ice Cream in New York

Cupcakes

The trend for cupcakes in news started with Sprinkles, moved to a Food Network competition show, and now onto food trucks to join other vendors selling cookies and who knows what else. It’s not a surprise this trendy item in the foodie world found itself on the mobile scene, spreading to most cities to display the creativeness of aspiring bakers. Now it’s only seeing how long this trend will last.

Example: Cupcakery in Boston

Crepes

Their stands plague the France’s streets (not that I’m complaining), and the folded pancake has come to find yet another new home in stands on wheels where the hot cooking stones can travel to different locations. They may also offer savory delights, but really our true cravings, especially for the highly mobile folded ones, come in the sweetened varieties filled with fruit and/or chocolate. So fast and easy to consume too (least it should be).

Example: Holy Crepes in… Gaithersburg?

There are of course many, many other culinary and truck trends that have seen plenty of revitalizations throughout the country in one form or another. Going through every single one of these that could potentially qualify in this list could end up an immense undertaking for anyone.

At the end of the day though, all that matters is what suits your own taste buds; as a customer, which trucks drive you crazy with hunger? As a potential owner, what is it that you really want to cook, and how will you make it happen on the streets? The classics are here for a reason, but they had to be new and different at one point before they became traditional. Maybe this list will have a few more unexpected additions in a few years.