For most professional drivers, food is a top recurring expense while on the road. Costs for highway meals add up fast, and it’s common for truckers to spend anywhere from $30 to $40 per day, especially when relying on truck stops and convenience stores. Over a year, that means drivers may shell out between $6,000 and $8,000 just on meals—a significant chunk of income that could otherwise be saved or spent elsewhere.
Breaking Down the Numbers
The IRS sets the 2025 per diem rate for meals and incidentals at $80 per day for drivers within the continental U.S. Most drivers spend less than the full allowance, averaging about $30 to $40 a day when routinely eating out. If you’re on the road four days each week, that’s:
- $30 per day
- × 4 days a week
- × 52 weeks in a year = $6,240 annually
For those who can’t prepare meals in advance and buy almost everything on the go, that figure can be even higher.
Typical truck stop meal ranges:
- Breakfast: $10–$15
- Lunch: $10–$18
- Dinner: $15–$25 and up
Even quick fast-food meals generally run $8–$13. Sit-down meals and extras can quickly move daily spending closer to $40 or more.
Why Are Costs So High?
Several factors hit drivers in the wallet every trip out:
- Limited access to grocery stores: Schedules and routes often keep you away from affordable supermarkets.
- Highway pricing: Remote locations and in-demand truck stops charge more for meals and snacks.
- Lack of kitchen amenities: Without a means to store or prepare food, many rely on pricier, ready-to-eat options.
- Extra purchases: Drinks, snacks, and coffees quickly push up daily spending.
Strategies to Take Control of Your Food Costs
You already know how much you’re spending—here’s how to keep more of your money and still stay satisfied on the road:
- Pack and Prepare Before the Run
- Make sandwiches, wraps, or salads at home.
- Invest in a cooler or small refrigerator to keep perishables fresh.
- Prepping even half your meals in advance can save thousands each year.
- Add Simple Cooking Gear to Your Cab
- Small microwaves, electric skillets, or slow cookers (where allowed) let you make hot meals cheaply.
- Try easy recipes—like oatmeal, soups, and rice bowls—that travel and store well.
- Carry non-perishable basics: whole-grain bread, nut butters, canned beans, and instant oatmeal mean you’re never stuck with expensive options.
- Be a Smarter Shopper
- Plan route stops near grocery stores or large markets to pick up bulk snacks and meals.
- Stock up on affordable, filling foods such as fruit, rotisserie chicken, and deli selections.
- Avoid buying all meals from convenience or rest stops, where premiums are highest.
- Maximize Discounts and Rewards
- Join truck stop rewards programs (Love’s, Pilot Flying J, TA-Petro), which often provide points good for free items, discounted meals, or showers.
- Take advantage of fuel and meal combo promotions.
- Use Per Diem Deductions
- If you qualify, take advantage of the IRS per diem meal deduction, which allows most truck drivers to deduct 80% of the $80 daily rate, helping to reduce taxable income and offset some food costs.
- Track Every Dollar
- Use a simple notepad or smartphone app to monitor what you spend—awareness is the first step to improvement.
Final Tips
- Bring a variety of snacks to avoid impulse purchases.
- Set a weekly budget and stick to it as closely as possible.
- Test a new method (like prepping two lunches or skipping one restaurant meal per week) and compare the savings at month’s end.
Staying fed and healthy on the road doesn’t have to drain your wallet. With some planning, a few basic supplies, and strategic choices, you can cut those food costs while keeping things convenient and satisfying.
