Start a Food Truck in Alaska
A step-by-step guide to opening a food truck in Alaska.
Information last reviewed 2026-11-09.
1. Write down your concept and numbers
Decide what you will sell, who will buy it and what each plate costs you. A short menu you can cook fast is the best start for a truck.
2. Set up your business
Form a business entity (many owners choose an LLC), get a federal tax ID (EIN) and open a business bank account.
3. Choose and equip your truck
Buy or lease a truck, trailer or cart and have it fitted with the cooking, refrigeration, hand-washing and fire-safety equipment your local health department requires.
4. Get your permits and licenses
Rules differ by state, county and city, so check the details for your area below.
- The Alaska Department of Environmental Conservation (DEC) permits mobile food units under the Alaska Food Code, 18 AAC 31. Plan review comes before the permit.
- DEC reviews your commissary arrangement. Operating a unit that needs a commissary without one is a permit violation.
- Mobile units (other than pushcarts) must test their water at least annually and before seasonal setup.
- Some municipalities, such as Anchorage, run their own food safety program and may require a local permit as well.
- Fee amounts differ between sources, so confirm current fees with DEC.
Official and local sources
Rules and fees change. Confirm with the agency before you apply.
5. Arrange a commissary and insurance
Many areas require a licensed commissary kitchen for prep, water and waste. Get general liability and commercial auto insurance before you operate.
6. Plan where you will sell
Look at breweries, markets, offices, festivals and events. Add your stops to a schedule so customers can find you.
7. Sign up for EasyEats
EasyEats is the point of sale built for food trucks. Take orders and card payments from one tablet, let customers order ahead, and post your locations so people can find you.