Before you commit
A €380 booth fee, three people for ten hours, plus food and travel — is the street festival worth it? Mobistro works it out from what you plan to sell and the costs you enter for the event. Afterwards you see whether the numbers held up.
Request free beta accessFree beta for selected operators in the US, UK, Switzerland, and Europe.
Food trucks, market vendors and caterers for whom every inquiry is a small calculation: booth fee against expected guests, staff against sales. If you cannot or will not take every date, you need the number before you commit — not from your accountant at year end.
Check fees and conditions before you commitFrom day-to-day operations
Mobistro plans revenue from what you sell and sets the costs you record for the event against it. The math runs on net figures, so sales tax never counts as income.
Pick recipes and directly sold items with their menu price and enter how many you expect to sell. The kitchen’s prep quantity sits alongside and is only used when you click it. A single event can carry its own price if needed.
If you charge a fixed price, plan it as lump-sum revenue — split into parts such as food and staff & setup if you like. You enter each part before tax, pick its rate and see the gross amount alongside.
Food, staff, booth fee, travel and other costs. Anything that repeats, such as hours times a cost rate for staff or a flat travel charge, you set up once as a default and apply to each event on purpose.
Planned revenue shows both gross and net; the calculation uses net. What remains is called the remainder after recorded costs — not profit, because anything you did not record is missing from it.
An example
Taco Móvil is deciding whether to sell at the street festival in the old town: 260 expected guests and a €380 booth fee. Here is the calculation in Mobistro, shown on real app screens.
150 Taco Carne and 110 Taco Pollo at €6.50 each, plus 180 bottles of Agua de Jamaica at €3.50. Mobistro takes out the tax rate of each sales category — using hypothetical example rates of 7% on food and 19% on drinks: €2,320.00 gross, €2,108.84 net.
Goods costs come from preparation and direct sales: €486.47 for the tacos and €153.00 for the drinks, valued at purchase prices excluding sales tax. Staff and travel come from your business defaults; you enter the booth fee, and ice and gas yourself.
Other costs: staff €495.00 (30 hours at €16.50), booth fee €380.00, travel €45.00, ice and gas €38.00.
At wrap-up you enter the actual net revenue from your POS report, along with goods and other costs. Mobistro puts plan and result side by side — here for the last weekly market: €84.55 more revenue than planned and €80.68 more left over.
A clear boundary
Mobistro does not read sales from your POS and produces nothing for your tax filings. The currently released app does not spread monthly fixed costs across events, and it does not adjust expected sales to a changed guest count on its own — it flags the change for you. What you see at the end is what is left after the costs you recorded.
The free event calculator includes a known share or a simplified monthly estimate. Seasonal businesses also need to consider costs from months without events. A separate remaining amount after an operating cost share is being prepared for the app and has not been released. It is intended to support known event amounts or optional amounts per operating day, with optional calculation from recurring annual costs and expected operating days. No mandatory annual planning is intended. The share remains planned even in an actual comparison. The existing remaining amount after recorded costs keeps its meaning.
You keep menu prices including tax, the way guests pay them. For the calculation, Mobistro takes out the tax rate that applies to the recipe or item — its sales category’s rate. The 7% and 19% here are hypothetical examples, not recommended assignments. Purchase prices and costs are entered excluding sales tax; wages count in full.
No. It shows what is left after the costs you entered for the event. Fixed costs, depreciation and anything you did not record are not in it. That is enough to decide whether a date is worth it, not enough for a tax return.
From preparation and direct sales: recipes count with the quantity the kitchen preps, directly sold items with their expected sales — each at your purchase prices. The packing list is not added a second time. If it holds supplies that are neither, such as napkins or cups, Mobistro does not calculate goods costs automatically. You then enter one total for all goods, recipes and drinks included.
You maintain it once on the recipe or item, where the app calls it the guest price. There, Mobistro suggests a selling price from goods cost and your food cost target; whether you use it is up to you. Revenue planning keeps the price that applied when you saved the plan. If it changes later, you pull in the new standard on purpose or set an event price.
Revenue planning flags that expected sales should be reviewed. They are not adjusted automatically — how much more a larger crowd buys is your call.
Yes. In your organization settings you create defaults, either as a fixed amount per event or as hours times a cost rate. On the event you apply them with a click and confirm by saving. Existing events stay unchanged, and defaults are never added to recipe prices.
Admins and managers. The crew on site works with the packing list, prep and briefing, but does not see revenue or cost planning.
Revenue planning, cost planning and the closing comparison — free during beta, with no POS change needed.
