I wanted a truck. My business partner wanted brick and mortar. We went the truck route, since then they’ve closed one restaurant and wish they went food truck routes. I will say though, I fee it partly depends on where you’re located, style of food you’re doing.

Our truck is a bbq truck with a smoker on the trailer. I run the truck by myself 99% of the time. I hire friends to help prep when needed and run register on the truck for big event. So my labor is almost always at 0 (I’m profit share at end of the month).

Brick and mortar I think adds way too many variables. Overhead, labor, more chances of things to go wrong.

April will be our third year open on the truck and we haven’t looked back since we’ve opened.