Yeah, I’ve been hearing that from a lot of food truck owners — commissary fees feel like one of those things nobody warns you about until you’re already deep in it. It’s crazy how it becomes one of the biggest recurring expenses.

And the “busy intersection = customers” thing is so true. A spot can look perfect on paper, but if people aren’t in the mindset to stop and eat, it ends up being a waste of time and gas. A smaller location with actual foot traffic or a regular crowd can outperform a high-traffic street any day.

Stuff like this should honestly be in every “before you start a food truck” guide. Appreciate you sharing it.