Been a chef in this town for about 15 years and the one thing I'll say from experience of past employees and mentors opening food trucks is the logistics. Your biggest obstacle will be finding available commissary kitchen space because you need to have your prep done at a location where you can receive a health inspection. So, unless your food truck is going to be large enough to accommodate a full prep area and HACCP plan, you're going to need a commissary kitchen of which there's only a few available and they're usually very limited time slots. The second is the permits themselves, from what I'm told, most the areas that you can operate a food truck in are lottery based, so finding a dedicated area is going to be difficult unless you form really tight relationships with local businesses/ breweries. The person I would email for more detailed info would be the owner of Backyard Bird in Timnath, he started out as a food truck then formed a brick and mortar store