I am a fan of food trucks. Not any particular ones or anything, more the concept. If there’s an event that’s going to include them, I’m more likely to show up than if there were NOT going to be food trucks.
However, one of a mobile kitchen’s greatest strengths can be the same as its greatest weakness.
The menu is usually very dialed-in because, in addition to quality, portability and efficiency are important. You’re getting the handful of things the crew can best deliver…