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Starting a food truck is a price conscious option for chefs without major funding for a brick and mortar restaurant. Although the price is right, the labor is intensive with extra burdens of mobility.
Menus can bring in or deter clients from coming up to your truck. It’s important to follow a few simple guidelines to maximize your potential client efforts.
Although being a food truck means that you are mobile, it does not mean that you can park anywhere and serve. Many states, cities, counties, and provinces have regulations to prevent mobile food units from parking and setting up shop without proper permitting and documentation.
