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Critically important: Most health departments will not let you store food or wash the cart at home; you must rent space at a licensed commercial kitchen.

Usually includes a Food Handler’s Permit, Mobile Food Facility Permit, and specific fire safety inspections.

You cannot park anywhere. You need to ask about zoning laws, public vs. private property, and distance restrictions from brick-and-mortar restaurants.

Yes, the cart itself is often inspected for things like hot water temperature, sink size, and sneeze guards.

Beginners often guess $5k-$10k, but with permits, insurance, and a quality cart, it is often closer to $5k-$15k.

Propane, liability insurance, commissary rent, ice, and waste disposal fees.

A common rule of thumb is the "30% rule"—your food cost should be roughly 30% of the sale price.

New vendors often want to know the "average," which varies wildly by location, but $200–$800/day is a common range for established spots.

Used saves money, but you must ask: "Does this used cart meet current local health codes?" Codes change, and old carts often fail inspection.

Usually you need a trailer hitch, or you push it by hand to your spot.

When you start you business, It usually cannot be stored in your driveway; it often must be stored at your commissary.

It usually cannot be stored in your driveway; it often must be stored at your commissary.

A surprisingly common logistical nightmare. You often need an agreement with a nearby business to use their restroom.

Foot traffic is key, but so is competition. Ask: "Who else is selling here, and are they selling the same thing?"

Speed is money. A complex menu slows down the line. Most pros suggest mastering 1-3 items first.

These require applications months in advance and often high vendor fees.