In towns and cities, by roadsides and in parking lots, all over America, you will find carts and trucks that prepare and sell food directly to the public. Hot dogs (frankfurters) are sold by the millions in this fashion, but food trucks can sell nearly any type of food: ethnic cuisines, health foods, ice cream and snacks, even expensive gourmet delicacies.
Food trucks cost money to purchase and operate, of course, but restaurants cost much more. A food truck operator who finds a good steady location and an avid following for his or her dishes can do very well.
Cities tend to regulate these dealers strictly and there is great competition for the best spaces, but in rural areas they operate quite freely. The key is to create a concept, or imitate one, find your market, and keep your costs under control.
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